This is absolutely delicious and just 1 point per serving!  If tracking, it’s about 13 points (including 50g rice) – it depends on the cut of beef you use.

Ingredients (serves 4):

• 2 medium onions, finely chopped
• 2 garlic cloves, crushed
• 4 lean beef steaks, cut into chunks
• 2 flat tbsp plain flour (4 points)
• 2tsp ground cumin
• 2 tsp ground coriander
• 3 – 4 tsp hot chilli powder
• 2 tsp smoked paprika
• 200ml hot beef stock
• 400g tin of chopped tomatoes
• 1 tsp Splenda
• 1 tsp dried oregano
• 400g tin of red kidney beans
• salt
• ground black pepper

Method:

1. Put the beef, onions and garlic in a slow cooker.
2. Add the flour, cumin, coriander, chilli powder, paprika, salt and pepper, and mix it all together.
3. Add the stock, chopped tomatoes, Splenda, red kidney beans and oregano. Season well again.
4. My slow cooker is not slow at all, so I cooked this on Low for 4 hours.

Served here with brown rice and cauliflower rice.

You could use 500g beef mince (5% fat) instead of the beef steaks if you prefer.  Just brown it before you put it into the slow cooker and you might need to add more stock as it is cooking.

These burgers are so simple and you can make about 6; it’s up to you really – depends how big you want them! If you have spares, they freeze well (I froze mine cooked). You can use whatever spices you want, turmeric is also good and a pinch chilli flakes.

Ingredients:

• two roasted sweet potatoes, scoop out the soft flesh
• medium portion of cooked brown basmati or wholewheat couscous
• onion, fry in calorie-controlled spray (or your allowance of healthy oil) until soft
• tin of black beans, strained and semi-mashed
• tsp ground cumin
• tsp smoked paprika
• tsp sea salt
• ground black pepper

1. Set the oven to 180’C.
2. Simply mix the prepared ingredients as above.
3. Shape into burgers, spray with calorie-controlled spray and roast for 30-40 minutes. Turn gently after about 20 minutes. The burgers are cooked when they are nicely brown and crispy on the outside.

This is the best bolognese I’ve tried yet on No Count and it’s just 1 point per serving!  If tracking, it is 10 points per serving.

Ingredients (serves 4):

• 500g minced beef (5% fat)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 150g mushrooms, sliced
• 650ml hot beef stock
• 400g chopped tomatoes
• 2 flat tbsp tomato puree
• 2 tsp oregano
• 1 flat tbsp cornflour (2 points)
• 1 tbsp cold water
• 280g dry wholewheat pasta
• ground black pepper
• salt

Method:

1. Brown the mince in a pan before transferring it to a slow cooker.
2. Add the onion, mushrooms and garlic.
3. Add the beef stock, chopped tomatoes, tomato puree, oregano and season with black pepper and salt.
4. Cook on high for 3 to 4 hours.
5. Mix the cornflour with the cold water and stir into the bolognese.
6. Add the pasta and stir well.
7. Continue to cook on high for a further hour.

Served here with carrots and broccoli.