Tag Archives: Mince

Slow cooker chilli con carne

 

A lovely slow cooker recipe packed with lots of veg …

Ingredients

Serves: 8

500g (1 1/4 lb) extra lean minced beef (I used about 900g)
1 onion, diced (I used two)
2 stalks celery, diced
1 green pepper, diced (I added a red one too !)
2 or 3 cloves garlic, minced
1 (600g) jar passata (I also added a tin of chopped tomatoes)
2 (400g) tins kidney beans, (or mixed beans), liquid reserved from one tin
1 (400g) tin cannellini beans, liquid reserved
1/2 tablespoon chilli powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

I also added Worcestershire sauce, hot pepper sauce, sherry vinegar, chopped fresh coriander, garlic salt and cinnamon (all to taste)

Method

Prep:15min › Cook:8hr › Ready in:8hr15min

Place the mince in a frying pan over medium heat, and cook until evenly brown. Drain fat.
Place the mince in a slow cooker, and mix in remaining ingredients.
Cover, and cook 8 hours on Low.

…. This recipe made enough to fill 4 takeaway tubs (each a generous two portions) to freeze.

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Lasagne

 

Ingredients

1 onion, finely chopped
2 garlic cloves, crushed or finely chopped
350g extra lean minced beef
225g button mushrooms, sliced
1 x 400g can chopped tomatoes
280ml/10fl oz beef stock
Dried herbs Oregano, basil etc
A dash of Worcestershire sauce
Salt and freshly ground black pepper
Lasagne Sheets
Grated Parmesan
Grated cheddar (optional)

For the white sauce
1 – 1 1/2 tubs of Quark
2-3 tbsp VLF Fromage Frais
pinch of nutmeg
2 eggs

Method

Spray a pan with low calorie cooking spray and cook the onion and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.

Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock, Worcestershire sauce and herbs. Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.

Variations: Could add veg (Slimming World usually recommends carrots and celery) or mushrooms; use meat substitute (eg Quorn) to make it vegetarian; could add bacon/pancetta for extra flavour (which should be added with the onions/before the mince). Thats a basic Bolognese sauce!

Once the bolognese sauce is cooked (or simmering, if you can keep an eye on it at the same time!) start making the white sauce.

Place the quark into a large mixing bowl and beat until relatively smooth.
Add the fromage frais to the quark and mix well. In a separate dish, beat two eggs. Add the eggs to the cheesy mix and stir well. Add a pinch or two of nutmeg to the whole thing and mix.

Take an oven-proof dish and place a layer of the meat sauce, Cover with lasagne sheets

Cover the lasagne sheets with the cheese sauce (the sauce is much gloopier than cheese sauce would usually be, so you need to be pretty careful when spreading it over the pasta sheets – it’s also worth noting that it’s kind of important to make sure all the pasta is absolutely covered so you don’t end up with cardboard like pasta!)

Pour/smooth another layer of the bolognese sauce on top of that and cover with lasagne sheets.

Cover with one last layer of cheese sauce (again, I can’t stress enough how important it is to cover absolutely all of the pasta, so you don’t end up with burnt, cardboard-y pasta corners!)

Top with grated parmesan (weigh it for absolute certainty), and grated cheddar if you wish.

Bake in the oven at about Gas Mark 6 for 40 minutes (adjusting according to the size, ie if it’s huge it might take longer but if it’s individual size it might take more like 30 minutes).

Enjoy !

 

Spaghetti Bolognese

A quick and easy meal, this spag bol is made with extra lean mince, but you can substitute this for quorn to make it vegetarian … Or just extra healthy.

Make a double batch and freeze half for a quick and easy meal when you are short on time.

Serves: 4
Prep time: 10 minutes
Cook time: 20-25 minutes
Syns per serving:
Original: 5½
Extra Easy: FREE

ingredients:
Low calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed or finely chopped
350g extra lean minced beef
225g button mushrooms, sliced
1 x 400g can chopped tomatoes
A handful of chopped basil
2 tbsp tomato puree
280ml/10fl oz beef stock
1 level tbsp Worcestershire sauce
Dried mixed herbs (Italian)
Salt and freshly ground black pepper
275g spaghetti

Method

1. Spray a pan with low calorie cooking spray and cook the onion and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.
2. Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock, tomato puree, herbs Worcestershire sauce, and a handful of chopped basil, Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.
3. Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the Bolognese sauce, chopped basil and sprinkle with grated Parmesan cheese if you fancy (1½ Syns per level tbsp).