lundi 16 novembre 2015

Five Spice Chicken

2 chicken breasts - chopped
1 bag stir fry veg
Any extra veg you want to add
4 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sweet chilli sauce (1.5 syns)
2 tsp garlic granules
1 tsp Chinese five spice
2 portions dried noodles

In a bowl, mix the chopped chicken together with the light soy sauce, garlic, sweet chilli and the five spice.

Heat a large wok or pan with frylite, then cook the chicken mixture until coloured.

Add in all the veg, and the dark soy sauce. Stir fry until veg crunchy but cooked through.

Serve with the cooked noodles.

1.5 syns for all

Syn Free Pasta Sauce


Warm some passata and stir in a tbsp or two of fat free yogurt for creaminess. Add garlic, herbs, chilli flakes, salt and pepper, all to taste.
Mix through cooked pasta, mushrooms and peppers.
I've counted the grated cheese as 5 syns as I already had my HEXa this morning.

dimanche 15 novembre 2015

Bacon, Egg & Vege Loaf

(Makes 1 small loaf)
6 eggs (whisked)
Small tub of very low fat cottage cheese
40g reduced fat grated cheese (HEA)
1 Courgette grated
1 carrot grated

1 garlic clove crushed
4 slices rindless bacon all visible fat removed and chopped
1/2 red onion chopped
Mix all ingredients together in bread Tin and bake on 180 in oven for 25 minutes!

Kung Pao Chicken


  • 3 large skinless chicken breast fillets, cut into bite-sized pieces
  • 4 tbsp white wine vinegar
  • 6 tbsp soy sauce
  • 6 dried red chilies, broken into 1in lengths and seeds shaken out

  • 2 tsp Szechuan peppercorns, lightly crushed
  • 2 tbsp sweetner
  • 3 tbsp tomato paste
  • 10 fl oz chicken stock
  • Low calorie cooking spray
  • 8 scallions/spring onions, diagonally cut into 1inch lengths

  • 3 garlic cloves, peeled and crushed
  • 1 red bell pepper, deseeded and roughly chopped
  • 2 x 8oz cans bamboo shoots, drained
  • 2 x 8oz cans water chestnuts, drained
  • Salt and freshly ground black pepper
  • 3½ baby spinach leaves

Put the chicken into a wide ceramic bowl. Pour 2 tablespoons of the vinegar into a bowl and stir in 3 tablespoons of the soy sauce, the red chilies, the peppercorns and half the sugar substitute. Pour this mixture over the chicken and toss to mix well. Cover the bowl and marinate in the fridge for about 30 minutes.
In a small bowl, combine the remaining vinegar, soy sauce and sugar substitute. Stir in the tomato paste and stock and whisk until smooth.
Spray a heavy-based frying pan with low calorie cooking spray and place over a high heat. Add the chicken mixture and stir-fry for 5-6 minutes or until browned and just cooked through.
Add the scallions, garlic, red bell pepper, bamboo shoots and water chestnuts and stir-fry for 3-4 minutes.
Add the stock mixture and bring to the boil. Reduce the heat to low and cook gently for 5-6 minutes, stirring continuously, until the sauce has thickened. Check the seasoning.
Line a shallow serving dish with the baby spinach leaves. Spoon over the chicken mixture and serve immediately.

SW tandoori chicken or fish


1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp garlic (clove), finely chopped
1 tsp ginger, finely chopped
1 tbsp lemon juice
200g fat free natural yoghurt


1.Mix the cumin, coriander and turmeric together
2.When you come to make the tandoori, add 1 tsp each of ready-chopped garlic & ginger and mix with a little natural yoghurt and lemon juice
3.Use the sauce to coat chicken or fish etc before grilling or baking

Rich Chocolate Tray Bake (16 syns for the lot ! )

Rich Chocolate Tray Bake 16 s for the lot!!:

In a food processor, whizz together 250g pot fat-free natural cottage cheese,
100g fat free natural fromage frais or fat free yoghurt works too,
5 heaped tbsp artificial sweetener,
3 eggs and 100g of Asda chosen by you cocoa powder.

Pour the mix into a deep grease proof paper lined baking tray and bake in a medium oven for 15 minutes and either allow to cool and serve or serve hot with it's warm oozy goodness. Yummy if you dust with a little extra sweetner and serve with fresh strawberries and vanilla muller light or even the free custard

samedi 31 octobre 2015

Slimming World's Mississippi mud pie

Slimming World's Mississippi mud pie

Slimming World's Mississippi mud pie is a classic with a makeover, using skimmed milk and quark - but no one will know the difference! Plus, it takes just 30 mins to prepare. This American classic has been reinvented with guilt-free swaps, thanks to the low-fat spread, low-fat digestive biscuits, skimmed milk and quark. Finish with a light grating of chocolate. Everyone will enjoy Slimming World’s show-stopping lighter version of this much loved American chocolate dessert. 


  • 60g low fat spread
  • 10 reduced fat digestive biscuits
  • 10 sheets of leaf gelatine
  • 200ml skimmed milk
  • 4 level tbsp cocoa powder, plus 1 tsp to dust
  • 2 tsp coffee granules
  • 250g quark
  • 3 x 175g pots Muller Light Vanilla yogurt (or any free vanilla yogurt)
  • 4 tbsp sweetener
  • 5g milk chocolate, grated, to decorate


  1. Preheat the oven to 190C, gas 5 and line an 18cm springform tin with non-stick baking parchment.
  2. Melt the spread in a pan over a low heat.
  3. Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
  4. Meanwhile, put the gelatine sheets into a small bowl, cover with cold water and leave to soften for 5 minutes.
  5. Mix the milk, cocoa powder and coffee granules in a jug and heat in the microwave for 2 minutes. Squeeze the excess liquid from the gelatine sheets, add the sheets to the milk and whisk until they have dissolved.
  6. Leave to cool for 10 minutes.
  7. Whisk the quark, yogurt, sweetener and cooled milk using a hand whisk and pour on to the biscuit base. Chill for 4 hours or until set.
  8. Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Sprinkle over the grated chocolate and extra cocoa and slice to serve.

Credit: Recipe taken from Slimming World’s Best Loved Extra Easy Recipes, which is available now in all Slimming World groups priced £5.99/€8.99. Visit our website or call 0844 897 8000 to find your nearest group. Photo: Slimming World’s Best Loved Extra Easy Recipes/Adrian Lawrence

samedi 24 octobre 2015

SW Hunters Chicken

Cheese, bacon, BBQ sauce on top of a chicken breast, served with a large side of Cajun Fries, are you sure this is a meal you can eat on Slimming World???
Well don't worry because you can and it's only a couple of syns too!!!
I used the BBQ sauce recipe that is on this blog and the recipe made 5 portions.
I used 1½ portions of BBQ sauce per person with this meal, which worked out at 2¼ syns per person.

Preheat oven 200c, 400f, gas mark 5


2 boneless skinless chicken breasts
3 portions of Spicy BBQ Sauce (4.5 syns)
4 rashes of back bacon all fat removed
80g reduced fat cheddar (syn free if used as you healthy extra A)


Put the chicken breasts in a foil lined baking tray sprayed with frylight. Cut a split down the middle of each breast and put ½ portion of BBQ sauce in each slit, cover with the bacon slices, 2 on each. Bake in the oven for 20 minutes, then sprinkle over the cheese and return to the oven until the cheese has melted.
Serve with Cajun Fries, a large salad and 1 portion of Spicy BBQ Sauce.

mardi 22 septembre 2015

The best SW burger in the world

Hey Slimmers,
Well I have been good today, all on plan.  Had a yummy “fry-up” for breakfast and some free soup for lunch, which I will post the recipe for tomorrow probably.  And then oh my word I had the most AMAZING burger ever, I’m drooling thinking about it and I just ate it!

It was very similar to the burger here but I didn’t add egg, breadcrumbs or herbs but instead added some pickled jalapeno’s when mixing it all together in the food processor and probably a little bit more liquid beef stock but it was soooo tasty!  I then added cheese (HEA), fried onion and a bacon medallion.  This was all on a warburtons thins bun which is about 4 syns but I cheated and called it my HEB since I had a bite of my daughters toast this morning(cheating I know before anyone says it but I am not that strict!)  I also added a teaspoon of sweet chilli sauce at about 1 syn.  This was all served with garlic and herb wedges and some coleslaw to make up my 1/3 superfree.  You can find the recipe for that here
You HAVE to make this, just have to!

Sw Ragu Bolognese

It has taken me years to get my other half to start eating bolognese after years of being practically force fed it my his mother (his story, not sure how factual that actually is) and I finally found a recipe which he looks forward to eating.  There is nothing worse to me than jarred sauce for something like bolognese, and this recipe more than fits the bill!
Syns per recipe: 7.5
Serves: 3
Syns per serving:  2.5
  • 50g Parma Ham chopped – 1 syn
  • 2 medium carrots finely chopped
  • 2 celery sticks finely chopped
  • 1 large onion chopped
  • 100g extra lean minced beef
  • 100g extra lean minced pork
  • 125ml red wine – 4.5 syns
  • 300ml beef stock
  • 4 tbsp tomato puree – 2 syns
  • salt and pepper
  • Heat a pan sprayed with fry light and add parma ham, carrot, celery and onion.  Fry gently for 10 mins.
  • Add the minced meat, stir and break up with a spoon until browned
  • Add the wine and a ladle of the stock  and cook for a couple of minutes to allow the wine to reduce slightly

  • Stir in the tomato puree and reduce the heat to low.  Cover and simmer for an hour, stirring every so often.  Add more stock if the mixture starts to dry out.
  • After an hour season to taste and if required add a little more stock to thin the sauce out slightly.
Serve with spaghetti or tagliatelle and a sprinkling of parmesan, making sure to add the syns accordingly.

Awesome fresh coleslaw


Hey peeps,
I have been meaning to post for ages but you know what this time of year is like, it is so busy just now and when I do have a spare minute I am normally vegging in front of the TV!
Now this recipe wasn’t created by me, don’t think I have ever created a recipe????  But anyway I have tweaked it slightly to make it more Slimming World friendly and I urge you to try it.  It is so light and fresh, the last time we make it we couldn’t help but eat it right out of the bowl like the pigs that we are…….
Anyway here it goes and it makes alot and is best used straight away so just adjust the ingredients to suit the amount you need.  I also make this using the shred blade on my food processor so it literally takes about 2 mins to put it all together.
You will find the original recipe here, and the picture at the bottom of the page is also from that website (Which I love by the way, their food is always great.  Just a shame most of it isn’t SW friendly).  I will update with my own when I make it next.  I can promise you though that mine won’t look as pretty!
Syns per recipe: 4 1/2
Servings: 4-6 generous portions
Syns per serving: 1 to be safe
  • 180g finely shredded cabbage
  • 180g  finely shredded red cabbage
  • 1 medium carrot, peeled and grated
  • 1 small onion, shredded
  • 24g  finely chopped spring onions
  • 9 tbsp extra light mayonnaise
  • 2 tablespoons (40ml) white vinegar
  • 1-3 teaspoons sweetner – I would add a little and taste and add more if you need it
  • Salt
  • Stir mayonnaise, white vinegar, sweetner together in a small bowl. Cover bowl and refrigerate until required.  Once needed taste and season accordingly.
  • Mix all the shredded/grated vegetables together in a large bowl and add the dressing when about to serve.  If you mix the vegetables and dressing a while before serving it can make the vegetables go limp so only dress the coleslaw as you are going to serve it.
I urge you to make this, it is really worth it.  Would be excellent with homemade burgers……
Now this isn’t my picture as you will notice straight away, my camera certainly isn’t good enough to take a picture like this.  Come to think of it neither am I….

The best chicken tikka marinade ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken!  However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.
Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry).  I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.
Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can findhere, and the recipe can be found here also.  I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!
Serves: 4-6 people
600g Chicken  – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water
You can see the ingredients below

Chop the chicken breasts into bite size pieces and place in a bowl.  Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes.  Oh well you live and learn.

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum.  I went for 24 hours.

Thread the chicken onto skewers making sure to leave a small gap between each piece
Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.
Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins
Cook for a further 5 mins and remove a piece to check it is cooked.  Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

Gorgeous Lamb, chickpea & spinach curry

Gorgeous lamb, chickpea and spinach curry

This is a recipe I found on my fave, the BBC Good Food, website and I haven’t made it in a while.  When I was following WW the lamb was too high in points for me to consider using it.  I have now checked the values on the Slimming World website and I can’t wait to make this.  Soooo tasty and very low in syns too.  I have changed the recipe slightly from what it was on the website, to make it a bit more Slimming World friendly but you can find the original recipe here.
Serves – 4
Syns – Free on EE
  • 500g lean lamb stewing cubes
  • 1 red onion , sliced into half moons
  • 1 cm piece ginger , peeled and finely chopped

  • 2 garlic cloves , crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp chilli powder – or more if you like it really hot ;-)
  • 400g can tomatoes
  • Splash of concentrated beef stock, about a tsp or less
  • 200g can chickpeas , washed and drained
  • 1 tsp garam masala
  • 100g spinach , roughly chopped
  • Spray a pan with frylight, cook the lamb until browned all over for about 10 mins, then remove from the pan.
  • Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices.
  • Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender.
  • Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
The recipe says to serve it with masala mash, which you can do just remember to syn it accordingly.  I would definately recommend having it with mash or rice or even Slimming World chips.  Think this is definately going to be dinner on Sunday :-D