Start 2025 with Slimming World’s one-pot magic book
Pauline Bliss, who runs the Slimming World group in St. Kieran’s Community Centre, says: “Imagine if cooking crowd-pleasing, satisfying, mouth-watering meals from scratch didn’t have to mean a pile of washing-up afterwards…Well, imagine no more with Slimming World’s one-pot magic book!"
Sinead Morris, who runs the groups in The Shamrock Lodge, says “Slimming World’s newest cookbook launch is perfectly timed to seal in existing members’ commitment to their weight loss journey, and to get new members off to the strongest start, with recipe inspiration and 12 weeks of support.
From December 22 to January 25, members who commit to their weight loss with a 12-week Countdown course or Countdown extension will get a free copy of the book (as well as two weeks free!).”
Carol Doran Joyce, who runs the Slimming World groups in Bower, Athlone, says: “If you love nothing more than tucking into delicious Food Optimising meals, and nothing less than washing up all the pots afterwards – our brand-new cookbook is a game-changer!”
Sharleen Doyle, who runs the Slimming World groups in Moate, says: “It’ll help you streamline meal times and cook up scrumptious family-friendly feasts using just one tin, saucepan or frying pan – without compromising on your weight loss dreams.
“Slimming World’s One-Pot Magic is packed with more than 60 fuss-free dishes, including tantalising tray bakes, quick curries, comforting stews and even bung-it-all-in brunches!”
Here’s a sneak peek at one of the delicious recipes...
All-in-one pasta bolognese
It’s the classic combo of pasta and ragù, but using one pan instead of two – hurrah! This recipe is taken from the Slimming World’s One-Pot Magic cookbook, available to buy in group from January 26
Serves 4
If you’d like to add a sprinkling of freshly grated Parmesan cheese, add 1 Syn per level tbsp.
Ingredients
Low-calorie cooking spray
4 back bacon medallions or rashers, visible fat removed, roughly chopped
2 medium onions, roughly chopped
2 medium carrots, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, crushed
500g lean beef mince (5% fat or less)
2 tbsp tomato purée
2 tsp dried mixed herbs
400g can chopped tomatoes
1.2 litres boiling beef stock
1 bay leaf
300g dried small pasta shapes (we used conchigliette)
Fresh basil leaves, to serve
Method
1. Spray a large non-stick saucepan or casserole pan with low-calorie cooking spray and put it over a medium-high heat. Add the bacon, onions, carrots, celery, garlic and 2 tbsp water and cook for 7 minutes.
2. Add the beef and cook for 3-4 minutes or until browned, breaking it up with a wooden spoon.
3. Add the tomato purée and dried herbs and cook for 2 minutes. Pour in the chopped tomatoes and stock and add the bay leaf, stirring to combine. Bring to the boil, reduce the heat to a simmer and cook for 15 minutes. Tip in the pasta and simmer for another 15 minutes or until it’s tender, stirring occasionally. Season to taste.
4. Ladle into 4 bowls and scatter over the basil leaves