Baking a Slimming World Nacho Feast in My Sport Relief 2016 Apron!

23rd January 2016
Sport Relief 2016 is coming to our screens 18-20th March to raise money for people in the UK and in some of the world’s poorest communities. 

Orla Kiely has created a limited edition apron for Sport Relief 2016 which will also be the prize for winners of The Great Sport Relief Bake Off.

I’ve already got one and as you can see from this photo of the rather dishy Paul Hollywood (oh yes he can knead my dough any day) they’re gorgeous! I love bright, bold colours and it was used 
Sport Relief 2016 Apron
The Scrummy Paul Hollywood in his Sport Relief Apron

You can buy the apron (and two tea towels too) on the Sport Relief website or at TK Maxx for £12.99 and £5.25 of this will be donated to Sport Relief.
I used mine whilst trying out a new #sugarfreefoods recipe that I found from Slimming World. I have done Slimming World before and it did help me a lot, but money is tight so rather than joining again I have dug out my old recipes of theirs and searched the net for more inspiration for healthy, tasty dishes. 
This time I tried their nacho-style feast which is only half a syn per portion, and has a lot of flavour using the spices that you like best. It was easy to make and whilst it was tasty it was also filling so definitely something I am going to keep making and I’ve put the recipe below in case you want to try it out too.

Slimming World Nacho-style Feast (for 2 people, 0.5 syns per portion)


2 baking potatoes, cut into wedges
Low-calorie cooking spray
Salt and freshly ground black pepper
250g lean beef mince (5% fat or less)
1 onion, sliced
1 red pepper, deseeded and finely chopped
230g can chopped tomatoes
1 tsp cumin
2 tsp fajita seasoning
1 tsp paprika
2 tomatoes, roughly chopped
150g tube Primula Light Cheese
1.Preheat oven to 200°C/180°C Fan/Gas 6. 
Put the wedges onto a baking tray, spray with low-calorie cooking spray and season. Bake for 25 minutes, then turn, spray again and bake for a further 25 minutes until golden.
2. Lightly fry the mince for 10 minutes, then add the onion and cook for 5 minutes until softened. Add the pepper and cook for 2-3 minutes, then stir in the canned tomatoes.
3. Sprinkle in the cumin, fajita seasoning, paprika. Cook for 10-15 minutes, until most of the liquid has evaporated. 
4. Stir in the fresh tomatoes. Turn off the heat.
5. Put the wedges into the bottom of an oven dish, pour the mince over the top and then add the Primula Light Cheese on top. Grill for 10 minutes.
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