Slow Cooker Beef Curry 

This curry is so good! Warming and spicy but not too spicy! And so easy! Feel free to skip the frying off part at the start if you feel super lazy, as I frequently do 🙂

This would also work on the hob on a low, slow heat.
Serves 4 

Syn free. SP (without rice) 

Slow Cooker Beef Curry 

5cm/1in pieces

– 2 onions, finely chopped

– 4 garlic cloves, finely chopped

– 2 chillies, finely chopped, plus extra to taste

– 2.5cm/1in piece fresh root ginger

– 4 tsp ground cumin

– 4 tsp ground coriander

– 2 tsp ground turmeric

– 2 x 400g/14oz can chopped tomatoes

– 2 tsp garam masala

– 200g/7oz natural yoghurt

– small handful fresh chopped coriander (optional)

Cauliflower Rice Pilaf 

I love this recipe so much, whether you are lo-carbing, paleo-ing, slimming worlding, it’s just delicious. I eat it on its own never mind as a side dish! 

Obviously for Slimming world purposes I’ve changed the coconut oil in the Original recipe for lo cal spray oil, but if you can get your hands on the coconut spray oil, use that! 

I will edit this post when I work out exactly how to syn this recipe but for now here is how I make it: 

Cauliflower Rice Pilaf

Serves 4 

1 large head of cauliflower 

8 dried apricot halves

2 tablespoons pine nuts 

1/2 onion chopped 

1 clove garlic minced

1/2 tsp cinnamon 

1/2 tsp ground cumin 

– in a non stick pan, spray with local and sautĂ© the onion, garlic, apricots and pine nuts over a low heat until the onions are soft.

– in small batches, blitz the cauliflower florets in a food processor 

– add the spices to the pan, adding a little more oil needed.

– stir for 30 seconds then toss in the cauliflower 

– stir well for about 5-10 mins, add a few spoons of water to help it steam cook 

– serve with some fresh chopped coriander 

Veggie Sausages

Today I decided to try the Glamorgan Sausages which are featured in the new Slimming World Book “Food Glorious Food”

Click on the link above for original recipe, I added a pepper and used butter beans as had no cannelloni.
Next time I won’t ignore the step to chill for a few hours as they were very soft when cooking and I needed to put them into the oven to firm up a bit more.


2 x 400g cans butter beans, drained and rinsed
1 red onion, finely chopped
3 small carrots, peeled and grated
2 tsp dried mixed herbs
Good splash of Tabasco sauce
Low calorie cooking spray

For the ketchup

250g passata
1 tsp herbs de Provence (or used mixed herbs)
1 tbsp balsamic vinegar
1 tbsp sweetener
Salt and freshly ground black pepper


– For the sauce.Put the passata in a small saucepan with the balsamic vinegar, herbs and sweetener and season well. Bring to the boil then turn the heat to low, cover and simmer very gently for 4-5 minutes, stirring often. Set aside to cool.

– Meanwhile, pop the beans into a food processor with the onion, parsley, carrots, mixed herbs and Tabasco sauce. Season to taste and pulse to combine.

-Transfer the mixture to a mixing bowl, cover and chill for 3-4 hours (this will help the sausages hold their shape when you cook them).

– Divide the bean mixture into 12 equal portions and form each one into a sausage.

-Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat.

-Cook the sausages for 5-6 minutes or until lightly browned and crisp, turning occasionally. (You might need to do this in batches.)

– Serve the sausages hot with the tomato sauce, mashed potatoes (on an extra easy day) and your favourite vegetables.

Tip: This recipe is suitable for freezing


Layered Beef and Bacon Pie

I came across this recipe from a wonderful Paleo site called Paleomg and this recipe is from a book called “The Paleo Kitchen”

I tried this for the first time last year and the original recipe is here and it is so good it’s become a favourite.

With the release of “SP” days I decided to change up the topping and make it suitable for an SP day, while still keeping it super tasty. It is a bit of work to make this, but serves 8 portions (ahem, most of the
Time, we both had seconds tonight) but it is worth the work. This is my SW variation on the original Paleo recipe.

I may or may not have eaten this meal heated up for breakfast the next day. Every time I make it, possibly.

If you are not following an SP day – this is divine with sweet potato topping.

The entire recipe has 4 syns (always double
Check yourself!)

Layered Beef and Bacon Pie

200g smoked bacon (visible fat removed)

Ingredients: top layer

2 small carrots, 1/2 butternut squash, half swede, to total Of 650g (or use whatever combo you like)cut into small cubes
OR 650g chopped sweet potato
ÂĽ cup (60 mL) coconut milk light
½ teaspoon dried sage
ÂĽ teaspoon salt

Ingredients: Cauliflower Mash

1 head cauliflower 750g grams chopped into florets
ÂĽ cup (60 mL) coconut milk light
½ teaspoon salt
1 teaspoon ground black pepper

Ingredients (Beef Mixture)

2 pounds ex lean beef
1 garlic clove, minced
1 medium onion, diced
225 grams mushrooms, diced
1 stick celery finely diced
6 tablespoons worchestershire sauce
1 tin chopped tomatoes
salt and pepper, to taste

Preheat the oven to 190
Grease a 9-by-13-inch baking dish.

Grill the bacon until Cooked through.Chop into small pieces and set aside.

Steam the top layer ingredients until soft and cooked through.
Blend until smooth then add the coconut milk, sage and salt and pepper. Remove from the blender and set aside.

steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside.

place a large pan over medium-high heat. Add the beef.Once the meat begins to brown, add the garlic, onion, celery and button mushrooms and fry for 5 minutes.

Add the worchestershire sauce, tinned tomatoes, salt and pepper and continue to cook for about 15 mins or until the sauce has reduced. Turn off the heat.

Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer.

Then pour the cauliflower mash mixture on top of the meat and spread out.

Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash.

Lastly, pour the mixed veg/sweet potato on top and spread it out on top of the meat. Sprinkle with the chopped bacon (or do this at the end)

Place the dish in the oven and bake for 30 minutes, or until the casserole begins to bubble.




Steak n’Chips with Onion Rings and Curry Sauce

Happy Valentines Day everyone! Himself and myself were supposed to go out for a romantic meal for valentines day, however, I wasn’t feeling 100% so we decided to stay in and cook (aka I cook!!) So I got the thinking … Continue reading

Carribean PepperPot Stew

Hi all

Ive been on a roll of trying new Slimming World recipes with all the inspiration on the website, in the magazines and the calender at christmas there is just so much to choose from!

I had tried a pepperpot stew before and it didn’t go well. At all. So when I spotted the Jamaican Jerk seasoning in Supervalu recently knew exactly what I wanted to make with it – Carribean Pepperpot Stew

I used half round roast joint of beef cut into pieces as it was really lean and easy to trim – and it was on special! The other half is in the freezer ready to make this again!

The recipe on the site states that it serves 2 but Ive changed it up a little bit so it was quite a lot, 4 generous helpings of it. And it’s even better heated up the following day!


Serves 4 – syn free

400g stewing beef, all visible fat removed, cut into bite-size pieces
2 red peppers, deseeded and sliced
1 large or 2 small white onions, chopped
2 medium carrots, peeled and cut into bite-sized pieces
200g green beans, halved
2 garlic cloves, finely chopped
2 tbsp jerk seasoning (quite spicy!)
1 tbsp red or white wine vinegar
1 tsp sweetener
200g passata
200ml beef stock
4 tbsp Worcestershire sauce
Salt and freshly ground black pepper

– fry the beef on a high heat in small batches until browned (remove each batch to a bowl
While frying next batch then put it all back in the pot
– Add the peppers, onions,carrot beans, garlic, jerk seasoning, wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season and stir well.
– Cover and cook for 2 hours until the beef is very tender and the carrots are well cooked.
– serve with basmati rice

I intend to try this in the slow cooker next time, I think it will be best without the 200ml stock, just add a crushed cube to the mix instead of the liquid.


Zoodles – a how to my way!

Here’s how I make “Zoodles” also know as courgette pasta or courgette noodles.
Handy to have on an SP day if you are following Slimming World or as a low-carb option.

To make Zoodles!

I have a spiralizer, they are easy to purchase on Amazon but if you don’t have one, just use a vegetable peeler and make ribbons of courgette and chop the centres left over finely to add to the sauce.

For 2 people, peel (if you prefer) 3 courgettes, Spiralize on your preferred setting, or peel into ribbons. (To make thinner pasta strips from the ribbons, stack them and slice lengthways)

Place the cut courgette noodles into a large bowl and sprinkle liberally with salt. Mix well with your hands then transfer all to a colander, placing the colander over the bowl.

Leave for an hour for the excess water to drain off.


Press the noodles down (but not too hard!) to squeeze out even more excess liquid and then toss them up to separate again.

To cook:

Spray a pan with lo cal oil or use oil of your choosing.

Add the noodles and stir around on medium heat until softened. Add a dash of water Id needed to prevent sticking


If you are pressed for time skip the draining of liquid step and just add straight to the pan, you won’t need to add any water while cooking but they may be a little bit mushy when cooked!

For a recipe suggestion click HERE


Smoked salmon, leek and courgette “pasta”

This is a gorgeous lunch or dinner using “Zoodles” or Courgette “Noodles” or pasta!! (You can just half the courgette and add regular spaghetti for an extra easy day!)

Great if you need “SP” day inspiration. I will make again using smokey bacon and eggs for “carbonara” on an SP day.

I have a spiralizer, they are easy to purchase on Amazon but if you don’t have one, use a vegetable peeler to peel ribbon-like strips.

Click HEREfor my instructions on how to make Courgette Pasta


Serves 2

3 medium courgettes, made into noodles, finely chop tops left over
1 medium leek, finely sliced
100g petit pois
100g smoked salmon
2 tsp wholegrain mustard (1/2 syn each)
50g plain or garlic and herb Philadelphia (2 syns each, or use healthy A allowance) or quark
Freshly ground black pepper
(add Half clove garlic minced and 1/2 tsp mixed herbs if using plain Philli or quark)


– sautĂ© the chopped courgette tops and leek in low calorie spray oil (and garlic if using) for 2-3 minutes
– add the peas and courgette noodles and stir over medium heat until softened, add a splash of water if needed
– slice the salmon and stir in
– add the soft cheese, black pepper and stir until cheese is melted and creamy


Cottage Pie with Cauliflower Mash Topping

Cottage Pie with Cauliflower Mash Topping

So, 2 weeks into the new year and lots of cooking to catch up reporting on! First up, cottage pie (although I grew up calling it shepherds pie even though my mum always used beef mince!) With the updated Slimming … Continue reading