Tomato & mozzarella pasta bake

Serves 4, free on extra easy (add 6 syns if not using mozzarella as healthy a choice)

150g cooked chicken
1 onion diced
250g chestnut mushrooms
400g rigatoni
1 tub passata
1/2 tbsp Garlic powder
1 tsp Basil
1 tsp chili powder
1/2 tbsp Worcester sauce
1/2 tbsp balsamic vinegar
1 chicken stock cube mixed into 200ml boiling water
180g mozzarella (45g each as healthy extra a or 6 syns)


Cook the pasta to packet instructions

Fry the onion and mushrooms in a pan till browned and softened.

Add the remainder of the ingredients and simmer for 10 minutes till the water reduces.

Drain the pasta and mix into the tomato sauce

Put into an oven proof dish and top with mozzarella and sprinkle basil over.

Oven bake at 180c for 20 minutes

Serve immediately

Prawn & tomato curry

Serves 2 , free on red & EE

My adaption from the latest slimming world magazine

250g cherry tomatoes, halved
1 onion diced
6 tbsp tomato purée
250g raw prawns
3 tbsp mild curry powder
1/2 tbsp garlic powder
1 tsp ginger powder
300ml water

1. Fry onion in Fry light to soften
2. Add curry powder, garlic ginger & tomato purée for 5 minutes.
3. Add water, tomatoes & prawns and simmer for 8-10 minutes till prawns are cooked.

Chicken korma

Serves 1, free on extra easy & red

1 chicken breast diced
1 onion diced
1 coconut mullet light
2 tbsp fromage frais
2 curry oxo
2 chicken oxo

1. Fry the onion and chicken till cooked
2. Crumble the oxos in and fry for 2 minutes
3. Removed from the heat & stir in the coconut muller light & fromage frais