Nigella's Meatzza

This is a recipe from Nigella Lawson's latest TV series, Nigellisima. It occured to me that this recipe was very easy to make SW-friendly so I thought I'd give it a go! It's basically a pizza, but with a meat base in place of dough. I'm sure you could experiment with toppings but this is the basic 'Margherita' version. You could even include the parmesan and porridge oats as HEXa and HEXb to make this recipe free.

Serves 4

Extra Easy -  2 syns per portion, HEXa

Ingredients  
500g Extra Lean Beef Mince
3 tbsps grated Parmesan (1.5 syns per tbsp or use as HEXa)
25g Quaker Porridge Oats (4.5 syns or use as HEXb)
1 tsp dried Mixed Herbs
2 eggs, beaten
1 large Garlic clove, finely grated
1 tin of Chopped Tomatoes
1 tsp dried oregano
120g ball of Mozzarella, sliced into 8x15g slices (part of your HEXa)*
Fresh Basil
Salt & Black Pepper
Frylight

Method
1. Preheat the oven to 220C and place the mince, parmesan, eggs and porridge oats in a bowl and combine with your hands. Add half of the grated garlic, mixed herbs and seasoning. (Don't overwork the meat when combining).
2. Spray a round cake tin with frylight and place the meat into the tin, pressing it flat with your hands.
3. Drain the the liquid from the chopped tomatoes and mix with the leftover garlic and the oregano, season. Spread evenly onto the meat base.
4. Arrange the mozzarella slices on top (allowing for 2 slices per portion) and place in the oven for 20-25 minutes.
5. Remove from the oven and scatter on the fresh basil leaves.Cut into quarters and serve.

* Full daily allowance = 45g

Bacon & Cheese Burger

This homemade lovely is much better than a takeaway, and it's completely free if using your HEXa & HEXb.

Serves 2

Extra Easy - 0 syns, HEXa, HEXb

Ingredients
250g extra lean mince beef
Half a red onion, finely chopped
2 slices of bacon, fat removed
60g reduced fat Cheddar, sliced (HEXa)
2 x 60g wholemeal rolls (HEXb)
Salt & Black Pepper
Mixed Herbs
Frylight

Method
1. Fry the onion in frylight until softened.
2. In a bowl add the cooked onion, beef, herbs and seasoning and combine.
3. Seperate the meat into two patties and shape with your hands. Wrap each individually in clingfilm and leave in the fridge until ready to use.
4. Grill the burgers and bacon slices until cooked through. Halve the buns and add to the grill pan and toast. Top each bun with 30g reduced fat cheddar and melt.
5. Build your burger adding any salad and sauces of your choice.

Chilli Con Carne

This is a recipe that has been a family favourite long before Slimming World and I was delighted to find that the whole thing was virtually free on Extra Easy.

Serves 2 or 3

Extra Easy - 0.5 syns per portion

Ingredients
250g Extra Lean Beef Mince
1 Red Onion, sliced
1 Red Repper, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
1 tin of Red Kidney beans in chilli sauce
1 tin of chopped Tomatoes
1 tsp Malt Vinegar
1/2 tsp granulated Sweetener
2 heaped tsp Bisto original gravy granules (0.5 syns per tsp)
1/2 tsp hot Chilli powder (or to taste)
Salt & Black Pepper
Frylight

Method
1. Spray a frying pan with frylight and fry the mince until brown. Transfer to a large saucepan.
2. Respray the frying pan with frylight and fry the onion and pepper until soft. Add the chopped chilli and garlic and fry for 1 minute. Transfer to the saucepan.
3. Add the remaining ingredients and leave to simmer, stirring occassionally.
4. Simmer for 2 hours if you have the time, but an hour should do if you can't wait. Serve with boiled rice or a jacket potato.
N.B. Use your HEXa and cover with grated cheddar cheese for a bit of indulgence!

With Boiled Rice

With a jacket potato, cheese and salad

            

With SW Chips and a dollop of Fat Free Fromage Frais