Slimming World - What's your favourite/go to recipe?

[LucyLastik]

I've lost a stone on SW in 8 weeks following EE. Just interested in your fave meals to try and vary ours a little bit.

Spaghetti carbonara:
Mix quark with beaten egg, nutmeg, dried thyme and garlic puree, and 30g of grana padano or reduced fat mature cheddar cheese.
Bacon with fat trimmed off, grilled and crumbled.
Cook spaghetti until al dente. Add quark mix and stir for 2 mins to cook the egg and melt the cheese. Stir in bacon.
Serve with big leafy salad or steamed greens.

The cheese and bacon give it a couple of syns on green but it really is nicer than the full fat version. We have it often. I use the quark mix for quick and easy mac cheese too and the DC never notice it's not the creamy, floury sauce.

This is simply wonderful.you could leave out the potatoes and add more carrot/butternut squash to make it suitable for SP.

CHICKEN AND BUTTERNUT SQUASH STEW
INGREDIENTS
1 red onion, chopped
2 garlics, chopped
Fry light
500 ml vegetable stock
1 can chopped tomatos (400 g)
2 tbsp tomato puree
½ butternut squash, peeled and chopped (bitesize pieces)
425 g potatos, chopped (bitesize pieces)
2 large carrots, chopped (bitesize pieces)
1 red bell pepper, chopped (bitesize pieces)
500 g chicken, chopped (bitesize pieces)
1-2 cm of fresh chili, chopped
1 cm × 2 cm ginger, chopped
1 tbsp ground basil
1 tsp nutmeg
2 tbsp paprika
1 tsp salt (or to taste)
1 tsp pepper (or to taste)

INSTRUCTIONS
Prepare all the components for the dish
Fry the onion and garlic in olive oil in a large casserole dish over medium-high heat. Fry for 2-4 minutes or until slightly golden. Stir often to prevent them from burning.
Add vegetable stock, chopped tomatos and tomato puree to the onions. Bring to a boil. The lid should be on.
Once it is boiling, add the butternut squash, potato and carrots to the same pot. Turn down to medium heat. Keep the lid.
After 5 minutes add the bell pepper and chicken along with all of the spices (including the ginger and chili). Allow to simmer with the lid on for 35-40 minutes. Stir occasionally. The vegetables should be tender (cooked all the way through, but they still have a slight snap to them).
Serve immediately

I got this from Anne's healthy corner website and adapted it slightly to make it SW suitable. X