Cheesey Rocket Pasta

Freezing cold and hungry I had a fridge forage and came up with this and I know I will make it again and again! Super tasty and Syn free (using cheese as healthy A).

I have taken to freezing left over pasta in portions so it was very handy today to just microwave from frozen to defrost and reheat but you can cook t fresh while veg are cooking 🙂

Mix it up with your favourite veg and enjoy!


150g cooked spaghetti (or any pasta will work)
1/2 red onion, chopped
1/2 courgette, chopped
1 garlic clove (or 1tsp garlic powder)
2 handfuls fresh rocket leaves
60g Kerry Low Low mature cheddar spreadable cheese with black pepper
1 tablespoon fat free fromage frais (optional, adds extra creamyness)
2-3 medalions of bacon (optional)

– fry the bacon in a frying pan sprayed with lo-cal oil spray. Remove and set aside
– sautĂ© the onions and courgette with garlic, add 1 cup of water and bubble to reduce
– stir in the cream cheese, rocket and fromage frais, leave on low heat for 2 mins to allow rocket to wilt
– added the cooked pasta, stir well and season with fresh black pepper


Peppery Pasta with Salmon

Salmon today – didn’t know what to do with it, certainly wasn’t salad weather, I wanted something warm, creamy and with pasta and so this dish was born!

It’s very, very tasty, il make it again and again, super quick and free if you use the light cheese as part of your healthy A. I used laughing cow light triangles, the first one didn’t melt so well with the veg and salmon and I didn’t want the salmon to break up too much so I added the remaining 2 triangles to the hot pasta and stirred well and that worked better. With hindsight, Philadelphia light or quark would have worked well too!

Peppery Pasta with Salmon

Serves 2

150g whole meal spaghetti (or pasta of choice)
2 salmon fillets, cooked in a covered dish for 5 mins in microwave, or poached
1 large red bell pepper, finely sliced
1 clove garlic, chopped
3 vine tomatoes, chopped
Small bunch fresh basil
1/2 tsp chilli flakes
Salt and pepper
3 laughing cow light triangles (or 4 to make it more creamy, or use other low fat soft cheese)

– cook pasta according to instructions
– meanwhile, fry the peppers in fry light over medium heat until lightly coloured and just soft, add garlic and fry for 1 min
– add the tomatoes, most of the basil, chilli and salt and pepper and stir, lower heat and break salmon into bite size chunks and add.
– drain pasta, reserve a little of the cooking water, add the cheese and stir very well until melted then tip in contents of other pan and mix gently
– serve with fresh basil snipped over the top


Spaghetti Bolognese

The beauty of Slimming World is taking your favourite recipes, and altering them to suit the sw ideals!

With that in mind, this Spaghetti Bolognese by Jamie Oliver is absolutely gorgeous, I came across It as part of a food club I’m in on a forum. On this occasion I used an 850g pack of minced steak so I amended the veg quantities to match.


First, I trimmed all visible fat off the smoked bacon (I used 5 medallions of smoked back bacon instead of streaky to keep the sun value of zero.


While the bacon was in the pan, with the oregano (using fry light instead of oil), I prepared the veg, I added an extra onion, carrot, stick of celery and clove of garlic as was using more meat than in Jamie’s original recipe! It took a lonnnnng time to chop all of this, while kneeling on my wheelie chair…..I realised about 3/4 of the way through I should have just used my processor, but I was nearly done when I had that lightbulb moment!



Sauté the veg, adding more spray oil or a little water to prevent sticking, then add the meat and brown, followed by the tomatoes and 1 tin of water, salt and pepper and finely chopped basil stalks. Bring to the boil, reduce and summer for an hour covered, then half an hour uncovered. Boil pasta. Stir in half the Parmesan and the basil leaves.


I used whole wheat penne on this occasion, and served the plate 1/3 full with streamed green beans, mangetout, sugar snaps and brocolli (tesco do a handy microwave steam pack). The remaining half Parmesan can be used for sprinkling over the dish. This recipe made enough for 2 adults and 1 four year old x 4 dinners (I froze the remainder in bags of portions of 2.5)

Spaghetti and Meatballs

I used the recipe on the Slimming Worldwebsite for these meatballs. I added a grated carrot to both the meatball mix and the tomato sauce mix to hide extra nutrients from Junior 1.


While the meatballs were in the grill I made the sauce which was super quick to prepare!


The recipe instructs you to grill the meatballs, turning half way, I preheated the grill then switched it to top and bottom oven mode to save me having to turn them! Worked like a charm!


I dropped the browned meatballs into the sauce and left it simmering on a low heat for about 20 mins, meanwhile boiled some whole wheat spaghetti. Served with a little fresh basil sprinkled over (would have been nice with some grated Parmesan but we had none!) Delicious recipe and Syn Free