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  • InRecipes

    Carbonara; The Lighter Way

    Carbonara is one of my favourite pasta dishes but it can be quite calorific so it’s definitely more of a treat for me. But by replacing the cream with fat free natural yoghurt it makes it so much healthier but it still tastes great! This recipe is Slimming World friendly and a firm favourite in our household for a tasty mid week dinner as its so quick and easy to make.
    Ingredients (Serves 4 and is 1 syn per portion for the parmesan or SYNFREE if using as your Healthy Extra A choice)
    • 6 lean rashers of bacon, all visible fat removed
    • A handful of mushrooms sliced (I use white or chestnut)
    • 4 eggs
    • 4 tbsp fat free natural fromage frais
    • 2 level tbsp grated Parmesan cheese
    • 400g dried spaghetti / tagliatelle / linguine
    • Salt & Pepper
    • 2 tbsp of fresh chopped parsley


    1. Cook your pasta as normal and drain well using a colander before returning to the saucepan
    2. While the pasta is cooking, dry fry your bacon & mushrooms on a fairly high heat for 2-3 minutes or until cooked then remove from the heat
    3. Lightly beat the eggs, season to taste and stir in the fromage frais, 1 tablespoon of Parmesan and most of the parsley
    4. Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken from the heat of the spaghettii, making a sauce that coats the pasta
    5. Sprinkle over the remaining parmesan and parsley then serve with a side salad




    Do let me know if you make it! I’d love to see a picture. Thanks for reading!
    Harriet xo

  • InRecipes

    Butternut Squash Soup


    There is nothing better than a bowl of homemade soup on a chilly day so I spent my Sunday afternoon making my favourite Butternut Squash Soup for Josh and I to take to work for lunch during the week. This recipe is very quick and super easy as it’s all done in three simple steps. I’m following Slimming World at the moment and I find soup is a great alternative to sandwiches at lunchtime and much more satisfying than a salad at this time of year. Of course, if you’re not on a diet like myself, then I’m sure this soup would be amaaaaazing to dip a couple of slices of doorstop white bread covered in butter into 😉


    Ingredients (Serves 4 and is SYNFREE on Slimming World)

    • 1 Onion, roughly chopped
    • 1 Medium butternut squash, peeled, deseeded and cut into chunks (or feel free to be lazy and buy it pre prepared)
    • 2 Garlic cloves, crushed
    • 1 litre of hot vegetable stock
    • Salt and Pepper
    • 4 Tbsp of fat free creme fraiche to serve (or if you want to be reeeeeally naughty you could use cream)
    • 1 Tbsp of chopped fresh thyme leaves to garnish


    1. Put the chopped onion, butternut squash, garlic and stock in a pan and season with salt and pepper. Bring this to to the boil, then reduce the heat to low and simmer for 25-30 minutes.
    2. Blend the soup until smooth using a hand blender or food processor.
    3. Divide the soup between four bowls, swirl a tbsp of creme fraiche into each portion and garnish with a sprinkle of the chopped thyme and a twist of black pepper. Serve and enjoy!







    Thanks for reading
    Harriet xo