Slimming World Friendly Chicken & Chorizo Penne

Anything with a chicken and chorizo combo is a winner in my eyes, and this tasty pasta dish is a family favourite. 

It's quick and easy to prepare and what's more, for those on Slimming World like myself, it's only 3 syns for the meal which is due to the chorizo. 

I served this with a big mozzarella salad (Healthy Extra A choice) on Sunday so lots of salad goodness for speed, and it went down well with the whole family. 

I've made this before for the family before joining Slimming World and used cream, which is also lovely but using a tomato base makes this super low on syns for a really delicious and moreish meal.

The below serves 4 with enough leftover for 1-2 lunchbox portions for the next day.

Slimming World Friendly Chicken & Chorizo Penne

Slimming World Friendly Chicken and Chorizo Penne

Here's how:

• 130g cooking chorizo
• 3 chicken thighs
• 1 red onion
• 1 garlic clove
• 6-7 large, ripe tomatoes
• 1 tbsp tomato puree
• 1/2 tsp oregano
• Salt & black pepper
• 500g pack penne
• Handful fresh parsley 

Place a large, non-stick pan on a medium heat and fill and boil the kettle.

Slice the chorizo into thin coin-shaped pieces and add to the pan; no need for any oil. 

While that cooks, finely dice the onion and mince the garlic and add to the pan. 

Roughly chop the tomatoes and set aside in a bowl for now. 

Roughly chop the parsley and also set aside for the end.

Now chop the chicken into bite-sized pieces and then season well with salt and black pepper. Add to the pan to cook. 

At this point place the penne on to cook with the water boiled from the kettle and a pinch of salt. Cook according to pack instructions - approximately 10 minutes for dried. 

Once the chicken is seared all over, add the tomatoes and turn up the heat a little. Add the tomato puree, the oregano and again add a touch of salt and pepper. Now allow to cook down a little.

Once the pasta is cooked, remove from the heat and spoon in a spoonful of the pasta cooking water. 

If the chicken is cooked through (it should only take minutes if it has been cut into bite sized pieces but check by cutting into one of the biggest pieces and ensuring it isn't pink inside) then now add the pasta; I use a slotted spoon to pop the penne in as a little more pasta water will help to loosen the sauce, which will just coat everything and won't be swimming in a thick sauce. Once all of the pasta is in the pan, use a wooden spoon or spatula to move everything around and ensure it gets a good coating of the flavours and sauce.

Now spoon into a big serving bowl or onto individual plates if you prefer and add the chopped parsley. Enjoy!

Creamy Strawberry Frozen Yoghurt

This is an absolutely gorgeous strawberry flavoured frozen yoghurt with a really creamy texture, thanks to the condensed milk. It only needs 4 ingredients and takes only five minutes to prepare and what's more, you don't need an ice cream maker or any other fancy equipment to prepare - just a bowl, a container, a tin opener and a spoon!

If you follow Slimming World like myself, I syn this at 6.5 syns for a small bowl (as pictured) as this amount makes up around 10 portions. You could reduce the syns by using light condensed milk too; but I love the creamy flavour and for an occasional treat it is well worth the syns! 

Creamy Strawberry Frozen Yoghurt

Here's how:

• 220g strawberries
• 400g fat free yoghurt 
• 1 tin condensed milk
• 1 heaped tbsp runny honey

In a large bowl place the yoghurt, condensed milk and honey.

Now wash the strawberries and gently dry with a clean tea towel or some kitchen paper. Cut off the stalks and place most of the strawberries into a blender or Nutribullet and blitz. Save 4-5 strawberries and roughly chop into small pieces and throw into the yoghurt mixture. 

Pour the pureed strawberries into the yoghurt mix and give a good stir.

Now pour into an old ice cream tub or into any plastic container or cake tin, then cover well with a lid or some tightly wrapped cling film and place into the freezer for at least 8 hours before serving. I like to serve with some fresh chopped strawberries too. Enjoy!

Mini Turkey Koftes

These tasty Turkey Koftes are super easy to make and can be cooked under the grill or over a barbecue in less than 15 minutes, with five minutes to prepare. 

I'm following Slimming World at the moment, and this meal was completely syn free. So to go alongside the Mini Turkey Koftes, I made up a big Greek Salad and cut the feta into 45g wedges (Healthy Extra A choice), instead of olive oil which I would normally drizzle all over the salad, I sprayed with Fry Light Extra Virgin Olive Oil Spray, and had a toasted wholemeal pitta bread (Healthy Extra B choice). I made syn free Tzatziki and syn free Spicy Tomato Salsa too, which I've included the instructions to below and which we've been having tons to add flavour to any barbecued meat

Syn Free Tzatziki

Combine 3 tbsp fat free natural yoghurt, 3-4cm long chunk of cucumber grated into the yoghurt, 1 garlic clove either grated into the yoghurt, or minced in, a pinch of salt and some roughly chopped fresh mint leaves or 1/2 tsp dried mint; mix it all together and that is it.

Syn Free Spicy Tomato Salsa 

You need fresh, ripe tomatoes, a red onion, a couple of green chillies, salt, pepper, garlic, coriander and the juice of a lime. You can either pop all of that into a mortar and grind with a pestle (if doing so I advise coarse sea salt as the abrasive texture helps to break down everything else, or throw it all into a food processor or Nutribullet and blitz if you prefer. This lasts for a week in the fridge if sealed. 

Mini Turkey Koftes

The below serves four. 

Here's how:

• 500g lean turkey thigh mince
• 1 red onion
• 2 green chillies
• Handful fresh coriander
• Handful fresh parsley
• 2 garlic cloves
• 1 tbsp dried cumin
• 1 tbsp sumac
• 1 tsp cayenne
• 1/2 tsp garlic granules
• 1/2 tsp cinnamon
• 1 tbsp tomato puree
• 1-2 drops of ice cold water
• Pinch salt and black pepper
• 1 lemon or lime

Put the turkey mince into a large bowl and season generously with salt and black pepper.

Now peel and finely dice the red onion, mince the garlic cloves and slice the green chillies and add to the bowl with the mince.

Roughly chop the parsley and coriander and add to the bowl too. 

Now add the spices; cumin, sumac, cayenne pepper, garlic granules and cinnamon.

Finally add to the bowl the tomato puree (or you could use harissa paste) and the drop of cold water. Now use your hands to mix together. You want to work the meat a little bit; like you would with a dough for a few minutes, which will help to tenderize the meat and help to bring it together. 

Break into 8-10 small patties, and then work each one into a little sausage shape. Place under the grill or onto the barbecue and allow to cook for 7 minutes, then turn over and cook for a further seven minutes or until the meat is cooked through and the outside has a little char. 

Add to a platter or plate with the pitta bread and dips, and before serving just squeeze over some juice from the lemon or lime. Enjoy!

Here are a few other Slimming World friendly recipes I've shared recently since starting the programme a few weeks back.

Chilli Crab Noodles
Slow Cooker Chinese Pork with Noodles 
Simple Fish Stew
Adana Kebabs

White Chocolate & Cranberry Cookies

White chocolate and cranberry is a classic combination and the sweetness with the caramel tasting cookie dough from a brown sugar base, makes these cookies melt-in-the-mouth delicious.

They're easy to make and are great to make with little ones, as I did this weekend. 

You can make big or small cookies and you can also freeze the dough if you don't want to use it all up at once, I always use the lot as the cookies can keep for up to a week in a sealed container; they never do though.

White Chocolate & Cranberry Cookies

Here's how:
150g salted butter
170g brown sugar
2 eggs
2 tbsp milk
1 tsp baking powder
240g plain flour
2 tsp vanilla
150g white chocolate
100g dried cranberries

Firstly pre-heat the oven to 180 degrees and line a couple of baking sheets or roasting tins with greaseproof paper. 

Now cream together the brown sugar and softened butter (if the butter's been in the fridge, cut into cubes and microwave for a few seconds until soft, but not completely melted) with a wooden spoon. 

Once well combined, crack in the eggs and add the vanilla too and mix well.

Now sieve in the plain flour and baking powder and mix well. The dough/batter will probably be quite thick at this point, so add the milk a little at a time to loosen up. You may not need 2 tbsp or you may need a little more. 

Once you're happy with the consistency, throw in the cranberries, retaining a few. Now roughly chop the white chocolate into thick chunks and throw most of that into the bowl too, again retaining a few bits, and mix well. 

Now take a tablespoon and roughly fill with the dough, then place onto the baking sheet, you may need another spoon to gently push the dough off. Leave plenty of space around each cookie, I usually fit 5-6 on a normal sized baking sheet. Once they are all on, dot a couple of pieces of white chocolate and a cranberry on the top of each little mound of dough.

Place into the centre of the oven and cook for 10-11 minutes, then remove and leave to stand on the baking sheet for five minutes. At this point they will be soft to the touch; but they will harden a little as they cool. Gently remove them with an egg slice (I find this works best) and place onto a wire rack or board to cool completely. Then repeat the process until all of the cookies are baked. Enjoy!

If you're looking for more biscuit inspiration here are five more fab recipes you might like :

Monte Carlo Biscuits
Chocolate and Peanut Butter Cookies
Chocolate Hobnobs
Chocolate Chunk Cookies
Easter Cookies with Mini Eggs

Tuna Steaks with Pesto Pasta Salad

This is a lovely fresh fish dish for the warmer weather; and what's more it's super easy too. 

I've used my Walnut & Basil Pesto which I tend to always have on standby in my fridge, but jarred pesto would be absolutely fine too. 

I also cook the tuna so it's seared on both sides, and then rare and blushing pink throughout the middle as that's how we prefer it; but cook for a little longer if you'd prefer to cook it all the way through (I find this can dry it out a little though).

The below serves 4-5 people. 

Tuna Steaks with Pesto Pasta Salad

Here's how:

• x4 tuna steaks
• 250g pasta shapes (I used conchiglie)
• 2 tbsp Walnut & Basil Pesto or any pesto you have to hand
• 200g cherry tomatoes
• 1 large, or 2 smaller courgettes
• 1 lemon
• Salt & pepper to taste
• Fry Light Olive Oil (or a generous drizzle of olive oil if you're not cutting calories)

Firstly cook the pasta according to the packet instructions, as a rule of thumb, for most dried pasta, it is 9-10 minutes in just boiled, salted water for al dente, firm-to-the-bite pasta. 

In the meantime, add a few sprays of the Fry Light to a griddle pan and place on a medium heat.

Season the tuna steaks on both sides with a pinch of black pepper and sea salt and then add to the pan once hot. Cook each tuna steak for 1.5 minutes, and then turn over and cook for a further 1.5 minutes, then remove from the pan and place onto a plate or a board to rest. 

In the meantime, get the 'salad' ingredients ready, by simply halving the cherry tomatoes, and using a vegetable peeler to make ribbons of the courgette. Also cut the lemon into wedges and set aside for the moment.

Once the pasta is cooked, use a ladle or a small cup to take out a couple of tablespoons of the pasta water and then drain and give a good shake. Return to the pan, away from the heat, and add the Walnut & Basil Pesto or the other pesto you may be using, and give a good stir. Add one tablespoon of the pasta water and stir to loosen the sauce a little, add more if it still seems a little claggy. 

Now add the cherry tomatoes and the courgette ribbons to the pan and stir through and then simply pour or spoon into a serving dish.

Now take the tuna steaks, and use a sharp knife to carve into thick chunks of a couple of the tuna steaks and scatter all over the top of the dish, leaving a couple of whole tuna steaks, then take one wedge of the lemon and squeeze all over the tuna, and then give one final seasoning of sea salt and black pepper all over the dish.

Drizzle over a few drops more of the pesto directly onto the tuna steaks.

Add the lemon wedges and serve. Enjoy! 

If you love fish like us, here are a few other dishes you may love:

• Sticky Asian Salmon
• Morrocan Fish Stew
• Plaice with Roasted Vegetables and Lemon Parsley Butter
• Haddock Fish Cakes
• Family Fish Pie
• Smoked Salmon Carbonara
• One Pot Fish Curry
• Chilli Crab Noodles
• Gourmet Seafood Burger
• Pesto Topped Haddock with Herby Couscous

Chilli Crab Noodles

These Chilli Crab Noodles are utterly delicious, really quick and easy to make and pack a fiery chilli punch.

I have recently started Slimming World, and in case anyone else follows that diet, the entire dish is only 2.5 syns for the sesame oil and Sriracha making it less than 1.5 syns per serving. 

I really like the heat of x2 red chillies, but if heat isn't your thing reduce to one, or take out entirely. I also add fresh coriander which I adore, right at the end, but if you're not keen on the flavour of coriander you could try mint or basil instead.

The below serves two. 

Chilli Crab Noodles

Here's how:

• 200g white crab meat (fresh or tinned is fine)
• 1 garlic clove
• 3cm piece of fresh ginger
• 2 red chillies
• 4 spring onions
• 1 tsp sesame oil
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• Tenderstem broccoli 
• Handful coriander
• 90g cooked vermicelli rice noodles

Firstly add the tsp of sesame oil to a wok and pop on a low heat.

Slice the spring onions, red chillies, garlic and ginger and add to the wok to slowly soften and flavour the oil.

Once the base is all cooked down, add the rice noodles, the soy sauce, fish sauce and sriracha and use a spatula or wooden spoon to move it all around and ensure the noodles take on all of that flavour. 

While the noodles are heating through (they just need a minute), roughly chop the coriander leaves and set aside. 

Now add the crab meat to the wok and again, move it all around and mix it into the noodle and vegetable mixture until it's heated through; 1-2 minutes is plenty. 

Remove from the heat, squeeze over the lime juice, which will add a lovely freshness and add most of the coriander and mix again before dividing between two plates. 

Now return the wok to the heat, and add the tenderstem broccoli; this will cook in just a couple of minutes on a high heat. 

Serve with the Chilli Crab Noodles and scatter over any remaining coriander leaves as a garnish.

Lemon & Raspberry Yoghurt Loaf Cake

This is a lovely cake to make at the moment, when raspberries are in abundance; and the yoghurt and lemon juice help to keep this a really moist cake.

The quantities here make x2 loaf cakes, and they keep for up a week. You could also freeze once baked, but it's best to do so without the icing. We tend to deliver one as a gift when I bake this.

Lemon & Raspberry Yoghurt Loaf Cake

Here's how:

• 225g caster sugar
• 225g salted butter
• 225g self raising flour
• 1 tsp baking powder
• 4 eggs
• 75g natural yoghurt
• Juice of 1 lemon
• Zest of 2 lemons
• 300g raspberries

For the icing:

• 400g icing sugar
• Juice & zest of x1 lemon
• 2 tbsp milk (may need more)
• 2 drops of pink food colouring (optional)
• 100g raspberries

Firstly pre-heat the oven to 180 degrees, and grease and line x2 loaf tins. 

In a large bowl, cream together the salted butter and caster sugar until combined. 

Now crack in each of the eggs one at a time, and combine. 

Now sift in the self raising flour and baking powder and mix until all combined. Add the zest and juice of the lemons and the yoghurt until you have a fairly liquid batter. Now add the raspberries, and stir through carefully so you don't break them all up. 

Divide the batter between the two loaf tins or one large tin and place both into the middle shelf of the oven and cook for exactly 30 minutes, or until the cake is golden brown and cooked through. Check with a skewer in the centre of the cake, and if it comes out clean with no wet crumbs, it's cooked through. If it is a little wet and crumby return to the oven for five more minutes. 

Remove from the oven and allow to stand in the tins, somewhere cool for 10-15 minutes, then gently remove from the tin and place on a wire rack or board to cool further. 

Now make up the icing by combining the icing sugar in a large bowl, with the lemon juice and the 2 tbsp milk. You want the icing the be fairly thick and glossy liquid that can be spooned on top of the cake. If you need to, add a drop more milk at a time to get the right consistency. When satisfied, add the drops of food colouring, if using, to get a nice pretty pink colour and stir thoroughly so the colour is distributed throughout the icing. 

Spoon over the top of the cake, mostly on the middle allowing it to gently drip over the sides of the cake. 

Scatter over the raspberries on the top of the cake, any way you like, and then finally add the zest from the lemon over the top for a final pretty flourish. Enjoy!

Lemon & Raspberry Yoghurt Loaf Cake

If you love baking here are ten other cake recipes you might enjoy:

Mary Berry's Marbled Chocolate Ring Cake
Rhubarb and Custard Cake
Guilt Free Apple Cake
St Clement's Drizzle Cake
Nigella Lawson's Chocolate Olive Oil Cake
Carrot Cake
Peach Upside Down Cake
Lemon Drizzle Cake
Coffee & Walnut Cake with Vanilla Latte Icing
Simple Double Chocolate Traybake