Move over summer! We want some delicious, healthy hearty dishes, ideal for longer evenings. Check out these tasty Autumn recipes…
Spring greens mac ‘n’ cheese
Ready in 15 minutes
300g dried macaroni
300g spring greens, sliced
170g extra-light soft cheese with garlic and herbs
350g fat-free natural fromage frais
2 level tbsp freshly grated Parmesan cheese (or vegetarian alternative)
Cook the macaroni according to the pack instructions, adding the spring greens 3 minutes before the end of the cooking time. Meanwhile, preheat the grill to high. Beat together the soft cheese and fromage frais and season lightly. Drain the pasta and greens well and tip into a 2-litre ovenproof dish. Stir in the soft cheese mixture to coat the pasta well, sprinkle over the Parmesan and grill until golden. Serve hot.
Rich beef and pumpkin curry
Ready in 1 hour 20 mins
Low-calorie cooking spray
600g stewing steak, all visible fat removed, cut into chunks
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped, plus extra to garnish (optional)
2 tsp finely grated fresh root ginger
4 tsp medium curry powder
800ml hot beef stock
6 tbsp tomato purée
1 cinnamon stick
1 star anise
600g pumpkin flesh, cut into chunks
Juice of ½ lime
350g dried basmati rice, rinsed and drained
200g baby spinach leaves, roughly chopped
Place a large, heavy-based pan sprayed with low-calorie cooking spray over a high heat. Season the beef and fry it in batches for 2-3 minutes on each side, until browned all over. Transfer to a plate using a slotted spoon and set aside. Spray the pan with more low-calorie cooking spray and reduce the heat to medium. Add the onion and stir-fry for 6-8 minutes, or until lightly golden. Add the garlic, chillies and ginger and cook for a further minute. Add the curry powder and stir-fry for 2-3 minutes. Return the beef to the pan with the stock, tomato purée, cinnamon stick and star anise. Bring to the boil, cover, reduce the heat to medium-low and simmer for 35 minutes, or until the beef is tender. Season, add the pumpkin and cook for a further 15-20 minutes, or until tender. Stir in the lime juice and remove the cinnamon stick and star anise. Meanwhile, cook the rice according to the packet instructions, adding the spinach for the last 2-3 minutes, then drain. Garnish the curry with a little extra chopped chilli if you like and serve with the spinach rice alongside.
Seafood and fennel risotto
Ready in 40 minutes
Low-calorie cooking spray
2 fennel bulbs, roughly chopped, feathery tops (fronds) reserved
300g dried risotto rice
1.2 litres boiling fish stock
450g seafood selection, thawed if frozen
2 ripe tomatoes, deseeded and roughly chopped
Spray a deep, lidded non-stick frying pan with low-calorie cooking spray and place over a low-medium heat. Add the fennel, cover and cook for 8-10 minutes, stirring occasionally. Add the rice to the pan and stir well, then pour in the stock and bring to the boil over a high heat. Reduce the heat to medium-low and simmer uncovered for 15-18 minutes or until the rice is almost tender, stirring frequently. Add a little more stock or water if necessary. Stir in the seafood and tomatoes and cook for 3-4 minutes or until the risotto is creamy and piping hot. Season to taste. Roughly chop the feathery tops (fronds), scatter them over the risotto and serve hot.
Recipes taken from Slimming World’s collection. To find your nearest Slimming World group visit www.slimmingworld.co.uk or call 0344 897 8000.
Images: Slimming World/Gareth Morgans
©Slimming World 2018
‘Slimming World’ is a registered trademark of Miles-Bramwell Executive Services, trading as Slimming World.