samedi 23 avril 2016

Fajita Chicken

A lovely Tex-Mex meal. Beautiful flavours, not too spicy. Definitely one for the whole family to enjoy.


1 X pot of jd's Fajita Spice Blend - View here

490G chicken breast, all fat removed and diced

1 X red, green and yellow pepper, deseeded and diced

1 X onion, roughly chopped

Low calorie cooking spray


STEP 1: Spray a large non stick frying pan with low calorie cooking spray and place over a medium heat.

STEP 2: Add the onions and fry for 2 minutes, then add the peppers and fry for a further 6-7 minutes.

STEP 3: Add the chicken and 1 pot of jd's fajita spice blend, mix well and cook for 8 minutes or until chicken is cooked right through, stirring often.

STEP 4: Serve with fresh salad and wraps or replace the wraps for boiled rice for a healthier option.

credit : James Davison

SW syn free cannelloni

Syn free using cheese as healthy a choice.
Kept it simple
Love this dish.
Serves 4
Ingredients :
12 cannelloni tubes
400g extra lean minced beef
200ml of beef stock
1 carrot finely chopped
1 onion finely chopped
1 celery stalk finly chopped
1 tbsp of tomato puree
1 tbsp dried origano
Salt and freshly ground black pepper
60g Cheddar cheese grated
40g parmesan grated
Napoli sauce from previous recipe
Method :
In a large frying pan sprayed with frylight cook the onions, carrots and celery until soft. Add the minced beef and cook until brown.
Add the origano, tomato puree, stock and salt and pepper.
Stir well cover and cook for 40 minutes on a medium heat.
Once cooked leave aside to cool.
When cooled fill the pasta tubes with the meat sauce.
In an ovenproof dish spoon some of the napoli sauce in the dish.
Add the filled tubes to the dish.
Once all the filled tubes are in cover with napoli sauce.
Top with cheese and cook at 160ºc for 40 minutes.
Serve with salad, wedges or SW chips.

Credit : Jamie Davison

All Day Breakfast Lasagne - Free on Extra Easy Plan

Syn free using cheese as a hea and depending which sausages are used.
This is a classic. Came up with it over a year ago and lots of people loved it.
So for anyone who's not seen this before I recommend you give this a bash
Serves 6
Ingredients :
375g lasagne sheets
6 sw sausages
10 rashers of smoky bacon all visible fat removed
125g light Cheddar grated
1 large onion roughly chopped
300g of mushrooms sliced
2 tins if baked beans
500g passata
4 tomatoes sliced
6 eggs beaten
Tsp mixed herbs
Salt and pepper.

In a frying pan sprayed with frylight cook the sausages. When cooked leave aside to cool.
Frylight another pan and cook the onions, mushrooms and bacon.
When cooked add the beans, passata, salt and pepper.
Cook for about 10 minutes.
In an ovenproof dish spoon some of the beans mixture into the dish.
Add a layer of lasagne sheets and repeat 2-3 times.
Slice the sausages and place on top of the bean mixture on the top layer.
Pour the eggs of the top and sprinkle the cheese evenly.
Cook in a Preheated oven at 180ºc for about 20 minutes. Remove fron the oven and place the tomatoes on top. Sprinkle with the mix herbs and return to the oven for another 20 minutes.
Credit : Jamie Davison

baked oats

This recipe is for baked oats and is my all time fave for breakfast. It is so filling and you can change what you add to it every day to keep it different.

You'll need:

35g plain porridge oats (free if using as healthy extra or 6 syns if not)
5g sweetener (free)
125g muller light yogurt (free)
1 egg (free)

The above list are the main ingredients, to add fruit to the mixture and for it to be cooked you will need to add the following syns:

100g blueberries = 2
100g raspberries = 1
100g banana = 4
100g cooking apples = 1.5

However, if you add the fruit after cooking and they remain in their natural form, it won't cost you any syns.

Here's how to make it:

1. Weigh out your oats and sweetener into a bowl
2. Add the yogurt and egg and combine everything together
3. If you're adding fruit then weigh out desired amount and gently fold into the oat mix
4. Transfer to an oven proof dish and bake for 30 minutes on 200 degrees (180 fan)
Credit : Slimming world diaries (sarah) 

Slimming world : 2 syns Prawn Cocktail


Prawns (free)
Juice of a lemon (free)
1 tbsp Tomato sauce (1 syn)
2 tbsp lighter than light mayonnaise (1 syn)
Iceberg Lettuce (free)
Cucumber (free)
Cherry tomatoes (free)
1 tsp Paprika (free)


1. If using frozen prawns, ensure they are thoroughly defrosted before using them.
2. Mix tomato sauce, lighter than light mayo and the lemon juice together in a bowl.
3. Add the desired amount of prawns and coat in the sauce.
4. Chop some iceberg lettuce, a handful of cherry tomatoes and cucumber to make the salad.
5. You could serve the prawns with a jacket potato which would be free, or use your healthy extra b choice by having it in a 60g whole meal roll. Or simply have it on its own with the salad.
6. Sprinkle paprika over prawns once they are on the plate.

Credit : Slimming World Diaries (Sarah) 

Slimming world Sweet Chilli Chicken

Sweet Chilli Chicken 0.5 syns
Serves 4

You'll need:

  • 4 garlic cloves, finely chopped
  • 110ml soy sauce
  • 2 tbsp sweet chilli sauce
  • 3 tbsp Harissa Powder
  • 4 chicken breasts
  • Salt and pepper


1. Preheat oven to 200/180 fan. Put garlic, soy sauce, sweet chilli sauce and Harissa powder in a bowl and mix together.

2. Slice the chicken breasts in half (through the width) and add to the bowl, coating the chicken in the sauce.

3. Put the chicken in a baking tray and pour over any remaining sauce. Bake in oven for 30 minutes.

4. Cook the rice as per the instructions on the packet.

5. Boil asparagus in water for 5 minutes and serve.

Remember... Dried rice has no syn value but most microwaveable rice pouches incur syns.

This dish is very filling and has so many flavours. The Harissa powder packs a bit of a punch, so if you would prefer a more mild meal leave it out, the recipe still works just as well. Any leftover chicken could be used in a salad the next day.

Credit : Slimming World Diaries (Sarah) 

Rocky Road Chocolate Mousse

4 syns (if hifi bar is not used as part of healthy extra b)
1 syn (if hifi bar is used as part of healthy extra b)

To prepare this amazing and deliciousYou'll need:

5 tbsp Quark (free)
1 tbsp Choc Shot (1 syn)
2 tbsp Sweetener (free)
1 Rocky Road* hifi bar (3 syns or half healthy extra b)
6 Strawberries (free)

*You can use any hifi bar, but be sure to check the syn value


1. Mix all the quark with the Choc shot until creamy
2. Add the sweetener and stir until it has combined with the quark
3. Roughly chop the hifi bar and strawberries into small chunks
4. Layer the ingredients in a glass dish by starting with the quark mix, then hifi bar, then strawberries
5. Repeat until you have used all the ingredients.

This can be eaten as a snack between meals or served as a desert. Strawberries are a speed food, so you are getting your 1/3 quota with this recipe.

Credit : Slimming World Diaries (Sarah) 

dimanche 17 avril 2016

Lemon Chilli Chicken

​​Serves 4

4 chicken breasts, all visible fat removed
220ml chicken stock
1 medium onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp of finely grated ginger
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp cumin
1 tsp tumeric
juice of half a lemon
2 tbsp white wine vinegar
low calorie cooking spray
salt and freshly ground black pepper
fresh coriander and some slices of lemon to serve

Spray a larger frying pan with low calorie cooking spray and place the chicken breasts in smooth side down and cook for 4-5 minutes on each side over a low to medium heat. Set the chicken aside on a plate and cover with tin foil
spray another large frying pan with low calorie cooking spray and place over a medium heat and add the onions, chilli, garlic and ginger cook for 2 minutes. add a little more low calorie cooking spray if needed. Now add the ground coriander, cumin and turmeric and fry for another minute.
Stir in the lemon juice, stock and vinegar.
Add the chicken pieces, bring to the boil, reduce the heat to low to medium and cook and cook for 15-20 minutes until the chicken is tender.
If the sauce dries out too quickly add a little more stock and turn the heat down a touch.
top with some fresh coriander and slices of lemon.

Serve with boiled rice and steamed pak choi.
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Slimming world Chicken Stew


4 chicken breasts, all visible fat removed and
cut into bite sized chunks
4 smokey bacon rashers, all visible fat removed
and cut into pieces
700g potatoes, peeled and chopped into bite
sized chunks
1 large onion, roughly chopped
500g carrots peeled and cut into chunks
400g swede, diced
Chicken stock made with stock pots 
(enough to cover ingredients)
4-5 chicken oxo cubes
1 tbsp rosemary
Salt and freshly ground black pepper
 low calorie cooking spray

Method :

​In a large pot sprayed with low calorie cooking spray cook the onions, chicken and bacon for about 5 minutes over a medium heat.
Add the rest of the veg and cover with stock ( make sure the stock is about 2 inches above the ingredients)
Add the oxo cubes, rosemary, salt and pepper, cover and bring to a boil, turn heat down to low to medium and remove the lid.
Let this cook for about an hour and a half.
Once cooked take about 1/4 of the veg out and put into a separate pot, add 200ml of warm water and blitz with a hand blender, the return the blended veg back to the stew. ( this will make it nice and thick).

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samedi 9 avril 2016

SW strawberries and cream sponge cake

A light, moist sponge bursting with juicy strawberries and a creamy filling - a tempting teatime treat.


  • 200g low fat spread suitable for baking (such as Anchor Spreadable Reduced fat)
  • 6-8 tbsp artificial sweetener (or according to taste)
  • 4 eggs
  • A few drops of vanilla essence
  • 200g self-raising flour
  • 200g pot quark
  • 175g Mullerlight Strawberry Yogurt
  • 500g strawberries
  • 1 tsp icing sugar to dust


  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line two 20cm cake tins with greaseproof paper. Mix the spread with the sweetener until smooth and then gradually beat in the eggs and vanilla essence. Sift the flour and fold into the mixture.
  2. Divide the mixture between the cake tins and bake for 25-30 minutes (until the sponge springs back when lightly touched). Remove from the oven and turn out onto a wire rack to cool completely.
  3. Mix the quark with the yogurt; halve most of the strawberries and slice the remainder. Place one sponge on a plate, top with the strawberry halves and pour over the yogurt mixture. Place the second sponge on top and decorate with the sliced strawberries. Dust with a little icing sugar and serve immediately.

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jeudi 24 mars 2016

Slimming World Lemon Drizzle Cake

Ahhh Lemon Drizzle cake - theres nothing quite like a slice with a cup of tea. Or a whole cake for that matter! This particular recipe is only 4 syns each slice, so listen, why not! 

 Serves 10
Syn - 4 each slice on both plans
prep time 25 mins
cooking 25-30 mins


  • 4eggs 
  • 50g caster sugar
  • 5 tablespns of sweetner
  • 150g of self raising flour
  • 1 tsp of baking powder
  • 2tablespns of grated lemon zest
  • 1 tsp icing sugar to dusr

For drizzle
  • long strips of zest from lemon
  • juice of 2 lemons
  • 1 tbsp of arrow wood
  • 4tsp of sweetner
  • 60ml water
    Method Preheat oven 190/ gas 5
    Line baking tray within non stick baking paper

    place egg yolks, caster sugar, flour, sweetner, baking powder and lemon zest in bowl and whisk until thick and pale

    in separte bowl whisk egg white until softly peaked then fold into yolk mixture.

    Spoon mixture into tin and oven for 25-30mins - or until cake has risen and is firm to touch. Leave to cool.

    Meanwhile place all dizzle ingredient in a pan on the heat and stir continous until mixture is thick . dizzle over cake.
    once sauce set , dust cake with icing sugar.

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samedi 27 février 2016

Syn Free Slimming World Chicken Korma Fakeaway Recipe

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So here it is and I hope you like it!  It serves 2 large portions for big eaters like us but if you are serving 4, just double the chicken.

  • Frylight
  • 2 large chicken breasts, diced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 3cm fresh ginger, grated
  • 1/8 tsp mild ground chilli
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp nutmeg
  • 1/2 tsp sweetener
  • 1-2 whole cloves, ground in a pestle & mortar
  • 200ml passata
  • 100ml 0% fat free greek yoghurt
  • 1/2 tsp coriander leaf
  • Seasoning
  1. Spray a large frying pan with frylight and fry the chicken until golden brown.
  2. Add the onion, ginger and garlic, lower the heat and fry until the onions have softened.
  3. Now add all the herbs and spices except the coriander leaf and cook fort another 5 minutes ensuring everything is coated.
  4. Stir in the passata and sweetener and simmer while stirring until it thickens, then stir in the yoghurt and coriander and warm through.
  5. Add seasoning to taste if you wish and serve with whatever you wish; we chose syn free egg fried rice.

Slow Cooker Syn Free Beef Stew – Slimming World Recipe



  • Frylight
  • 400g lean braising steak
  • 2 red onions, halved & sliced
  • 1 celery stick, sliced
  • 2 carrots, peeled & sliced
  • 1 tbsp tomato puree
  • 1 green pepper, deseeded & chopped
  • 2 tsp dried rosemary
  • 1 tsp Worcestershire sauce
  • 2 beef oxo cubes
  • 500ml water
  • Seasoning
  1. Spray a large frying pan with frylight and sear the meat on both sides then transfer to your slow cooker.
  2. Now transfer everything else to the slow cooker and set on low and leave for a minimum of 5 hours (the longer the better).
  3. Season to taste and serve.

vendredi 26 février 2016

Syn Free Slimming World Sticky Chicken Paella Recipe – Serves 2


I’ve been meaning to Paella for quite some time and while our half done kitchen is yet again in complete chaos with the builders in, I wanted something that only used one pan.  However, what I didn’t realise is that I ideally needed paella rice but if you don’t either, then fear no more, there’s a recipe here for you using basmati instead.  Side Note: Different rices have different cooking times and water needed.

  • Frylight
  • 2 chicken breasts, diced
  • 1 large red onion
  • 2 cloves of garlic, minced
  • 1 green pepper, deseeded & diced
  • 1 tbsp tomato puree
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 700ml boiling water
  • 160g basmati rice
  • 1 bay leaf
  • 2 chicken stock cubes
  • Seasoning
  • lemon juice
  1. Spray a large, deep non-stick pan with frylight and brown off the diced chicken over medium heat.
  2. Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
  3. Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
  4. Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
  5. Stir in 1/2 tsp of lemon juice and serve.
Credit :

Syn Free Slimming World Chicken, Bacon & Tomato Pasta Recipe

So I’m sharing with you a typical dish that I cook with spaghetti and it’s never the same; I change it constantly using whatever I have in at the time or my mood and it’s guilt free!
Recipe – Serves 4 smaller portions or 2 large portions
  • Frylight
  • 450g skinned chicken, diced
  • 2 rashers of bacon, trimmed of fat & chopped
  • 1 red onion, halved & sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp Worcestershire sauce
  • 400g tin of chopped tomatoes
  • 100g sliced mushrooms
  • Seasoning
  • 2 tsp dried basil
  • 80g grated lower fat mature cheddar (if between two, 40g each is a healthy extra, or 20g each is half when serving 4 people).
  1. Spray a large pan with frylight and sauté the onions and garlic on a medim to low heat until the onions have softened.
  2. Now add the chicken and bacon and continue to cook and stir until the chicken is cooked through.
  3. Add the Worcestershire sauce and fry off over a minute and stir in the tomatoes, mushrooms and seasoning.
  4. Cook on a gentle simmer for 15 minutes, stirring occasionally.
  5. Add the basil and stir well and turn off the heat and stir in the cheese.
  6. Serve over cooked tagliatelle  (I stick to 80g per person).