Smoked Mackerel Pate

I had a look at a few recipes online and the ingredients ranged from cream to cottage cheese to creme fraiche to yoghurt, so I thought I'd give my own a go! It tastes fantastic served on wholemeal toast or as a dip served with crudites.

Extra Easy - 
For the whole batch = 0.5 syns, 2 x HEXa

Makes Approx 330-350g

Ingredients
Half a pack (about 3) Asda Smoked Mackerel Fillets (0.5 syns)
150g Philadelphia Light (2 x HEXa)
100g 0% Greek Yoghurt
Squeeze of Fresh Lemon Juice
Black Pepper

Method
1. Flake the mackerel fillets into a food processor, ensuring any bones you may come across are removed.
2. Add the rest of the ingredients to the food processor and whizz until it reaches your preferred consistency. It's as simple as that!

Singapore Noodles

Here is a recipe from October's Slimming World magazine that I've decided to put on here for ease of access. I decided to add some chicken and prawns, as well as the recommended pork, in order to make the dish more like one you'd get from the takeaway!

Serves 2

Extra Easy - syns negligable

Ingredients
2 Sharwoods dried egg noodle nests
2 lean pork loins, fat removed and sliced into strips
1 chicken breast, cut into chunks
Handful of raw King Prawns
1 onion, sliced
1 red pepper, sliced
Handful of mangetout, sliced diagonally
Handful of babycorn, diced
Small bunch of Spring Onions, diced
100g beansprouts
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
1 red chilli, finely chopped
1 tbsp mild curry powder
1 tsp tumeric
1 tbsp Asda Sweet Chilli sauce (0.5 syns)
3 tbsps Soy sauce
2 eggs, beaten
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Stirfry the pork and chicken in a wok sprayed with frylight until cooked through, and remove from the pan.
3. Respray the wok with frylight and stirfry the onion, red pepper, mangetout, babycorn and spring onions until softened.
4. Add the garlic, chilli and ginger and fry for 1 minute.
5. Add the curry powder and tumeric and stirfry for a further minute.
6. Add the pork, chicken, prawns, beansprouts, noodles and 2 tbsps water to the wok and mix through. Then add the chilli sauce and soy sauce and stirfry for 1 minute.
7. Push the mixture to one side and pour in the eggs. Stir them continuously until they are scrambled and cooked through, then combine with the noodles.

Creamy Smoked Salmon & Broccoli Pasta

Here's something I threw together after needing to use up some smoked salmon. A really tasty and quick dish packed full of Super Free.

Serves 1

Extra Easy - 0 syns, part of HEXa

Ingredients
80g Dried Fusilli Pasta
Couple of slices of Smoked Salmon, torn into strips
Handful of Tenderstem Broccoli
Half a Courgette, sliced and halved
Half a Red Onion, sliced
Half a Carrot, grated
40g Philadelphia Light (HEXa)
20g 0% Greek Yoghurt
A Squeeze of Lemon Juice
Salt & Black Pepper
1 tbsp Pasta Cooking water
Frylight

Method
1. Cook the pasta according to the packet instructions. Halfway through the cooking time, add the broccoli to the saucepan and cook until tender.
2. Fry the courgette, grated carrot and red onion in a frying pan sprayed with frylight until soft.
3. Mix the philadelphia with the greek yoghurt and season.
3. Drain the pasta and broccoli, reserving 1 tbsp of the cooking water, and put back into the saucepan. Add the onion, carrot, courgette, smoked salmon, philadephia mixture and cooking water to the saucepan and combine. Season with black pepper and squeeze over the lemon juice.

Asian-style Sea Bass with Fragrant Vegetables

I made this after feeling inspired by some Asian style fish recipes I found online.

Serves 2

Extra Easy - 0 syns

Ingredients (Asian-style Sea Bass)
2 Sea Bass fillets
Half a Red Chilli, deseeded and finely chopped
Small bunch of spring onions, chopped
2 garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
Frylight
Salt & Black Pepper

Method
1. Spray a frying pan with frylight and heat until very hot.
2. Slash the skin of the Sea Bass diagonally a few times, season with salt and black pepper and spray with frylight.
3. Add the garlic, chilli, spring onion and ginger to the pan and fry for 10 seconds then add the sea bass to the pan, skin side down, and fry for 5 minutes of until the skin is crispy. Flip over and fry until the fish is cooked through. Serve with the spring onion mixture spooned over the top of the fish.


Ingredients (Fragrant Vegetables)
Handful of Tenderstem Brocolli
Handful of Mangetout, sliced diagonally
5 Babycorn, chopped
1 medium Courgette, sliced and halved
Small bunch of Spring Onions, chopped
1 Garlic cloves, finely chopped
Half a Red Chilli, deseeded and finely chopped
Half a pint of hot Chicken Stock
Soy Sauce
Frylight
Black Pepper

Method
1. Fry all of the vegetables in a hot wok sprayed with frylight, until slightly softened. Add the garlic and chilli and stirfry for 1 minute.
2. Add the stock, soy sauce and black pepper and stirfry until the sauce has reduced and thickened.
3. Serve with the Sea Bass and boiled rice.

French Toast

This recipe is inspired by the SW site and is a delicious breakfast that will surprise you by being very low syn. It’s free if you leave out the honey!

Serves 2

Extra Easy – 1 syn, HEXb, HEXa

Ingredients

150ml skimmed milk (HEXa)

2 eggs

2 tbsps Sweetener

1 tsp Ground Cinnamon

½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Ground Allspice (optional)

½ tsp Vanilla Essence

4 slices of Wholemeal from a 400g loaf (HEXb)

Frylight

Mixed Berries

0% Greek Yoghurt

2 tsps Honey (2 syns)

Method

      1. Mix together the milk, egg, sweetner, spices and vanilla essence in a shallow dish and leave the bread to soak in the mixture for a couple of minutes.

      2. Spray a frying pan with frylight and fry the bread on both sides until browned and crispy.

      3. Place on a plate and spoon on a tbsp of greek yoghurt onto each slice, top with mixed berries, and drizzle with the honey.

Lamb Tagine

A delicious recipe that's easy to prepare and cook.

Serves 2-3

Extra Easy - 0 syns

Ingredients
2 Extra Lean Lamb Steaks, chopped into chunks
1 large Onion, sliced
1 Red Pepper, sliced
2 Garlic cloves, finely chopped
225ml Chicken Stock
Tin of Chopped Tomatoes
Tin of Mixed Beans
1 Cinnamon Stick
1 Bay Leaf
1/2 tsp Ground Ginger
1 tsp Ground Cumin
1/2 tsp Ground Coriander
Pinch of Saffron  
175g dried Couscous
Salt & Pepper
Frylight

Method
1. Prepare the stock and add the saffron and leave to infuse.
2. Fry the onions and peppers in a hot frying pan, sprayed with frylight, until slightly softened. Add the lamb and garlic and seal the meat.
3. Put the lamb, garlic and onions into a large saucepan and add the hot stock, tinned tomatoes, mixed beans, cinnamon stick, bay leaf, ginger, coriander and cumin, and season. Leave to simmer for an hour or until the lamb is cooked through and tender and the liquid reduced by half.
4. Just before serving, prepare the couscous according to the packet instructions and season to taste. Remove the bay leaf and cinnamon stick from the tagine and serve.

N.B. Add 9 halved dried Apricots to the saucepan at the beginning of cooking and add 2.5 syns per portion.

Chicken & Chorizo Paella

I came across this on Minimins but couldn’t find it again to let you know the author. This is really yummy and would be great with prawns and mussels. Experiment with different vegetables, meats and seafood to get your perfect combination.

Serves 2

Extra Easy – Approx 5.5 syns per portion (dependent on the brand of Chorizo using)

Ingredients

2 Chicken fillets, sliced and seasoned

50g Chorizo ring, sliced (approx 11 syns)

1 large Red Onion, diced

1 Red or Yellow Pepper, sliced

2 Garlic cloves, finely chopped

150g Paella rice

Handful of Frozen Peas

1pt Chicken Stock

Pinch of Saffron

Dried Herbs
Chicken Seasoning (or something similar)

Salt and Black Pepper

Frylight

Method
1. Add the saffron to the hot chicken stock and leave to infuse. Put the raw chicken in a bowl and coat with chicken seasoning, the garlic and mixed herbs.
2. Meanwhile, fry the onion and red pepper in a deep frying pan sprayed with frylight until soft.
3. Add the garlic and chicken and fry until the chicken is sealed.
4. Add the chorizo and rice and fry until the rice has been mixed through.
5. Add the stock, saffron, herbs and peas and season.
6. Stir everything through and bring to the boil. Reduce to a simmer and leave for 20 minutes or until the stock has been absorbed and the rice is cooked through. Do not stir the mixture once it is simmering!

Chicken & Bacon Pasta Bake

I had some leftovers to use up and so created this tasty pasta bake.

Serves 2

Extra Easy - 0 syns, HEXa

Ingredients
200g Dried Fusilli Pasta
250g Passata
100g Fat Free Fromage Frais or 0% Greek Yoghurt
2 Chicken breasts, sliced
2 Bacon rashers, fat removed and sliced
1 Red onion, sliced 
1 Red Pepper, sliced
1/2 Courgette, sliced and halved
1 Garlic clove, finely chopped
60g Reduced Fat Cheddar, grated (HEXa)
Mixed Herbs
Salt & Black Pepper
Frylight

Method
1. Cook the pasta according to the packet instructions.
2. Add the vegetables and garlic to an ovenproof dish and spray with frylight. Cover with the mixed herbs and season. Put into a hot oven at 200C for 30 minutes or until the vegetables are soft.
3. Season the chicken and fry in a frying pan sprayed with frylight, along with the bacon, until cooked through.
4. Meanwhile, mix the passata and fromage frais (or greek yoghurt) in a bowl and season. Add the cooked chicken and bacon and coat with the sauce.
5. Add the cooked pasta to the ovenproof dish containing the vegetables. Pour over the tomato and chicken mixture and combine with the pasta and vegetables until everything is covered with the sauce. Sprinkle over the grated cheese and season. Bake for 15 minutes and serve.

Chicken Tikka Masala with Pilau Rice

This recipe for Chicken Tikka Masala was inspired by the one featured in this month's SW magazine, but with a few tweaks!

Serves 2

Extra Easy - 0 syns

Ingredients (Chicken Tikka Masala)
2 Chicken Breasts, sliced into chunks
125g Fat Free Natural Yoghurt
2 Garlic cloves, finely chopped
1 tsp Very Lazy Ginger, finely chopped
2 tbsps Tikka Curry Powder
1 Red Onion, finely diced
250g Passata
2 tbsps Tomato Puree
2 tsps Chilli Flakes (or to taste)
1 tsp Ground Cumin
1 tsp Ground Tumeric
2 tsps Granulated Sweetener
100g Fat Free Fromage Frais or 0% Greek Yoghurt
Frylight

Method
1. Mix the chicken, natural yoghurt, ginger, 1 of the garlic cloves and 1 tbsp of curry powder in a bowl and stir. Cover with clingfilm and put in the fridge for 4 hours or overnight.
2. Spray a deep frying pan with frylight and fry the onions until soft. Add the garlic, tumeric, cumin, chilli flakes and remaining curry powder and fry for 1 minute.
3. Add the passata, sweetener and tomato puree to the frying pan and then add the marinaded chicken (the magazine recommends discarding the marinade but I added it along with the chicken).
4. Simmer for 30-40 minutes, or until the sauce has thickened and the chicken has completely cooked through.
5. Stir in the fromage frais (or greek yoghurt) and serve.


Ingredients (Pilau Rice)
150ml Basmati Rice (measured in a measuring jug)
1/2 Cinnamon Stick, split lengthways
1/2 tsp Ground Cumin
2 Cardamon Pods
3 Cloves
1 tsp Ground Tumeric
1/2 tsp Dried Thyme
1 Bay Leaf
1 tsp Onion Powder (alternatively use 1 small red onion, finely diced)
Frylight

Method
1. Spray a saucepan with frylight and add all of the spices and herbs. Fry on a low heat for 1 minute.
2. Add the rice to the pan and stir until the rice is coated in the spice mixture.
3. Add 300ml boiling water to the pan and bring to the boil. Place a lid on the saucepan and leave to simmer for 10 minutes or until the rice is cooked through and the water has been absorbed.
4. Remove the cinnamon stick, cloves, cardamon pods and bay leaf from the rice and fluff with a fork. Serve with the Chicken Tikka Masala.

Fragrant Pork Stir Fry

This recipe is from the SW site but I made a few tweaks. I definitely recommend this one!

Serves 2

Extra Easy - 0 syns

Ingredients
2 Pork Loins, fat removed, sliced into strips
Half a courgette, sliced and halved
Handful of sugarsnap peas, sliced diagonally
Hanful of tenderstem broccoli
1 red onion, sliced
1 tsp Very Lazy Ginger, finely chopped
2 Garlic cloves, finely chopped
Half a red chilli, finely chopped
Half a pint of Chicken Stock
1 tsp Chicken Bovril
Soy Sauce
Frylight
Black Pepper

Method
1. Stir fry the vegetables until slightly softened.
2. Add garlic, ginger, chilli and pork and stir fry until the pork is sealed.
3. Add the chicken stock and the chicken bovril and season with black pepper. Leave to simmer until the stock has slightly reduced and the pork has completely cooked through.
4. I served mine with SW Egg Fried Rice.

Nigella's Meatzza

This is a recipe from Nigella Lawson's latest TV series, Nigellisima. It occured to me that this recipe was very easy to make SW-friendly so I thought I'd give it a go! It's basically a pizza, but with a meat base in place of dough. I'm sure you could experiment with toppings but this is the basic 'Margherita' version. You could even include the parmesan and porridge oats as HEXa and HEXb to make this recipe free.

Serves 4

Extra Easy -  2 syns per portion, HEXa

Ingredients  
500g Extra Lean Beef Mince
3 tbsps grated Parmesan (1.5 syns per tbsp or use as HEXa)
25g Quaker Porridge Oats (4.5 syns or use as HEXb)
1 tsp dried Mixed Herbs
2 eggs, beaten
1 large Garlic clove, finely grated
1 tin of Chopped Tomatoes
1 tsp dried oregano
120g ball of Mozzarella, sliced into 8x15g slices (part of your HEXa)*
Fresh Basil
Salt & Black Pepper
Frylight

Method
1. Preheat the oven to 220C and place the mince, parmesan, eggs and porridge oats in a bowl and combine with your hands. Add half of the grated garlic, mixed herbs and seasoning. (Don't overwork the meat when combining).
2. Spray a round cake tin with frylight and place the meat into the tin, pressing it flat with your hands.
3. Drain the the liquid from the chopped tomatoes and mix with the leftover garlic and the oregano, season. Spread evenly onto the meat base.
4. Arrange the mozzarella slices on top (allowing for 2 slices per portion) and place in the oven for 20-25 minutes.
5. Remove from the oven and scatter on the fresh basil leaves.Cut into quarters and serve.

* Full daily allowance = 45g

Thai Curry

A recipe taken from the SW Takeaway Faves recipe book but I added a bit more curry paste to give it more flavour. You can use red or green curry paste with this recipe.

Serves 2

Extra Easy - dependent on brand*

Ingredients
2 tbsps Thai Red or Green Curry Paste (syns dependent on brand)*
75ml light Coconut Milk (3 syns)
150ml Chicken Stock
2 Chicken Fillets, sliced
Frylight

You can use any Asian Vegetables you like but here are some recommendations...
Babycorn, diced
Mangetout, sliced in half diagonally
Half a Red onion, cut into wedges
Half a Courgette, sliced
Half a Red Pepper, sliced
Half a small can of Bamboo Shoots

Method
1. Fry the vegetables in a wok sprayed with frylight until soft.
2. Add the chicken and the Thai Curry paste and mix well.
3. Add the stock and coconut milk and leave to simmer until the chicken is completely cooked through.
4. Serve with rice or noodles.

* Sharwoods Thai Green Curry Paste = 0.5 syns per tbsp
   Thai Taste or Sharwoods Thai Red Curry Paste = 1 syn per tbsp

Thai Red Curry

Thai Red Curry

Thai Green Curry

Coleslaw

This recipe tastes exactly as Coleslaw should and it's only 2 syns for the whole batch!

Serves many

Extra Easy - 2 syns per batch

Ingredients
Half a small Red Cabbage
1 large Carrot, peeled
1 Red Onion, peeled
3 tbsps extra light Mayonnaise (1.5 syns)
1 tbsp 0% fat Greek Yoghurt
1 tsp Wholegrain Mustard (0.5 syns)
Salt & Black Pepper

Method
1. Grate the cabbage, carrot and red onion using a food processor (or grater if you don't have one).
2. Empty the grated vegetables into a large bowl and stir in the mayonnaise, greek yoghurt, mustard and seasoning until thoroughly mixed.
3. Store in a tupperware container and enjoy alongside your favourite SW meals.

Basil Pesto

A recipe I found on the SW site that I've tweaked slightly. It's a non-oily pesto recipe that's a perfect accompaniment to pasta. It's 1.5 syns per portion or free if counting the parmesan towards your HEXa.

Serves 4

Extra Easy - 1.5 syns per portion or HEXa

Ingredients
50g (ish) fresh Basil leaves
100g fat free Fromage Frais
50ml Vegetable stock
2 Garlic cloves, roughly chopped
4 tbsps grated Parmesan cheese (6 syns or HEXa)
Mixed Herbs
Salt & Black Pepper

Method
1. Put all of the ingredients into a food processor and blast until it resembles a thin paste.
2. It's a simple as that!

N.B. If you like a bit of spice, add half a small roughly chopped red chilli to the food processor with the rest of the ingredients.

Magic Porridge

This is a very popular recipe on MiniMins and works great as a filling breakfast. You can use any type/flavour of yoghurt you like, but after a bit of experimentation I found that Mullerlight Vanilla works best for me. Have fun trying out different flavours and fruit combinations!

Serves 1

Extra Easy - 0 syns, HEXb

Ingredients
35g Porridge Oats, unflavoured (HEXb)
Mullerlight Vanilla
1 Banana, sliced
Blueberries

Method
1. Put the porridge and yoghurt into a cereal bowl and stir thoroughly until the oats are completely coated.
2. Cover the bowl in clingfilm and put in the fridge overnight.
3. In the morning, add the banana and blueberries (or any fruit you like) and serve.

Hunters Chicken

Since the OH has been doing SW with me I've been making an effort to make "boy-friendly" meals. This one went down a treat and it will now be a firm favourite in our house!

Serves 2

Extra Easy - 1 syn per portion, HEXa

Ingredients
2 Chicken Breasts
2 tbsps BBQ Sauce (2 syns)
40g reduced fat Cheddar (HEXa), grated
2 Bacon medallions
Mixed Herbs
Salt & Black Pepper

Method
1. Preheat the oven to 200C and line a oven proof dish with tin foil.
2. Place the chicken breasts in the dish and sprinkle with mixed herbs and seasoning.
3. Top each breast with 1 tbsp BBQ sauce then sprinkle on 15g of reduced fat cheddar onto each breast. Place a bacon medallion on top of the cheese and put in the oven for 20-25 minutes or until the chicken has completely cooked through.
4. Sprinkle with the remaining cheese and place back in the oven until the cheese has melted. Serve with SW chips or wedges and vegetables.

Bacon & Cheese Burger

This homemade lovely is much better than a takeaway, and it's completely free if using your HEXa & HEXb.

Serves 2

Extra Easy - 0 syns, HEXa, HEXb

Ingredients
250g extra lean mince beef
Half a red onion, finely chopped
2 slices of bacon, fat removed
60g reduced fat Cheddar, sliced (HEXa)
2 x 60g wholemeal rolls (HEXb)
Salt & Black Pepper
Mixed Herbs
Frylight

Method
1. Fry the onion in frylight until softened.
2. In a bowl add the cooked onion, beef, herbs and seasoning and combine.
3. Seperate the meat into two patties and shape with your hands. Wrap each individually in clingfilm and leave in the fridge until ready to use.
4. Grill the burgers and bacon slices until cooked through. Halve the buns and add to the grill pan and toast. Top each bun with 30g reduced fat cheddar and melt.
5. Build your burger adding any salad and sauces of your choice.

Sausage Meat Pasta

One of my friends at Uni used to make this for us as it's a cheap and easy recipe. The ingredients may not sound like much but they make for a very delicious pasta dish and the sauce is packed full of Superfree!

Serves 2

Extra Easy - 1 syn per portion

Ingredients
4 Weight Watchers Pork Sausages (0.5 syns each)
2 carrots, peeled and grated
1 onion, sliced
1 can of Chopped Tomatoes
150g dried Fusilli
Frylight
Salt & Black Pepper
Mixed Dried Herbs

Method
1. Remove the sausage meat from it's casing and set aside.
2. Fry the onion in a deep frying pan until soft and add the carrot and fry for a few minutes until the carrot has softened.
3. Add the sausage meat and fry until it has started to brown.
4. Add the chopped tomatoes, seasoning and mixed herbs.
5. Leave to simmer, stirring occassionaly, for 30 minutes or until the chopped tomatoes have reduced and the mixture has thickened.
6. Meanwhile, cook the pasta according to the packet instructions. Distribute the pasta between two bowls and spoon the sausage meat on top. Serve with 20g grated reduced fat cheddar as part of your HEXa.

Chicken Dhansak with Cinnamon Rice

These dishes are inspired by the recipes in the Takeaway Faves recipe book that came with the latest Slimming World magazine. I messed around with the recipes to suit what I had in my cupboards and added some extra spices to make it my own and suit my tastes.

Serves 2 

Extra Easy - 0 syns

Ingredients (Chicken Dhansak)
2 Chicken breasts, cut into chunks
1 Onion, sliced
1 Red Pepper, sliced
1 Garlic clove, finely chopped
1 tsp Very Lazy Ginger, finely chopped
2 tbsp Curry Powder
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1 can of chopped tomatoes
1 can of green Lentils, drained
1 Chicken Stock cube
Frylight
Salt & Black Pepper

Method
1. Cook the onion and pepper in a frying pan until softened.
2. Add the garlic and ginger and fry for a further minute.
3. Transfer to a saucepan and stir in the raw chicken, tomatoes, lentils, stock cube and spices. Season and bring to the boil.
4. Leave to simmer until the chicken is cooked through and the sauce has reduced and thickened.

Ingredients (Cinnamon Rice)
150ml dried Rice measured in a measuring jug
300ml boiling water
1/2 Onion, finely chopped
1/2 tsp ground Tumeric
1/2 tsp ground Cinnamon
Frylight

Method
1. Fry the onion until soft and add the tumeric and cinnamon.
2. Add the dried rice to the onion and add the 300ml boiling water and bring to the boil.
3. Cover and simmer until the rice is cooked and the water has been absorbed. Stir and serve.

N.B. Serve with 1 tbsp of Mango Chutney and add 2 syns

Mustard Sauce

This low syn sauce goes great with Pork loins and mashed potato. This particular recipe I got from Slimming Eats but I went without the apple to make it lower in syns.

Serves 2

Extra Easy - 0.5 syns per portion

Ingredients
200ml chicken stock
1 red onion, sliced
1 garlic clove, finely chopped
2 tsps Dijon mustard (1 syn)
2 tbsps fat free Fromage Frais
Frylight
Salt & Black Pepper

Method
1. Fry the onion in a deep frying pan until soft.
2. Add the garlic and fry for 1 minute.
3. Stir the mustard into the chicken stock, then add 150ml to the frying pan and simmer for 10 mins.
4. Meanwhile, stir the fromage frais into the remaining 50ml of chicken stock. Add this to the frying pan at the end and warm through. Season and serve.

Fish & Chips

You can't beat fish and chips!

Serves 2

Extra Easy - 0 syns, HEXb

Ingredients
1 white fish fillet
1 Egg, beaten
1 slice Nimble wholemeal bread (half HEXb)
1 Jacket Potato
Tin of Mushy Peas
Salt & Black Pepper
Frylight

Method
1. Put the bread in a food processor and blitz until it becomes breadcrumbs.
2. Coat the fish fillet in the beaten egg and then cover completely with the breadcrumbs.
3. Spray a baking tray with frylight and put the fish on top. Place in a preheated oven at 180C and cook until the fish is cooked through.
4. Make the chips according to this recipe and serve with the fish and warm mushy peas. Add a dollop of Heinz tomato ketchup for 1 syn per tbsp or Colman's Tartare Sauce for 2 syns per tbsp.

Chicken Kiev

A Slimming World classic that uses half of your HEXa and HEXb, but with zero syns!

Serves 1

Extra Easy - 0 syns, HEXa, HEXb

Ingredients
1 Chicken Breast Fillet
35g Philadelphia Light, Garlic & Herb (half HEXa)
1 slice Nimble wholemeal bread (half HEXb)
1 Egg, beaten
Salt and Black Pepper
Frylight

Method
1. Blitz the bread in a food processor until it becomes fine breadcrumbs and transfer to a deep bowl. Season.
2. Make a pocket in the chicken by slicing into the side of the breast and opening up the inside, being careful not to tear through to the other side. Spoon in the Philadelphia and close the hole.
3. Put the beaten egg into a shallow dish and place the chicken breast in it. Coat the chicken completely with the egg.
4. Transfer the chicken into the breadcrumbs and coat it all over until the breadcrumbs have covered the fillet.
5. Spray a baking tray with frylight and place the Kiev on top. Place in a hot oven for 30 minutes of until the chicken is cooked through. Serve with SW Chips and vegetables.

Chilli & Garlic Prawn Linguine

This is a dish you always see on menu's at Italian restaurants so I thought I'd give it a try at home. The best thing is that you can put as much or as little chilli in it as you like.

Serves 2

Extra Easy - 0 syns

Ingredients 
225g grey King Prawns
Carton of Passata
1 Red Chilli, finely chopped
1 Garlic clove, finely chopped
1 Onion, sliced
1 courgette, sliced and then halved
150g dried Linguine, Spaghetti or Parpadelle
Salt & Black Pepper
Frylight

Method
1. Cook the pasta according to the packet instructions.
2. Fry the onion and courgette in a frying pan, sprayed with frylight, and cook until soft.
3. Add the garlic and chilli and fry for one minute, and then add the passata and season well. Cook until the passata has reduced and thickened.
4. Add the prawns and cook until they turn pink.
5. Divide the pasta into two bowls and top with the prawns and sauce. Top with grated parmesan as part of your HEXa.

N.B. For added indulgence add 125ml dry white wine before adding the passata. Add 2 syns per portion.

Chicken Stock Roast Potatoes

Another fantastic recipe courtesy of MiniMins. The potatoes soak up all of the chicken stock making them soft and moist in the middle and nice and crispy on the outside. Perfect with a SW-friendly Sunday roast.

Serves 2

Extra Easy - 0 syns

Ingredients
4 roasting Potatoes
Hot chicken stock
Salt & Black Pepper
Frylight

Method
1. Preheat the oven to 200C.
2. Peel and quarter the potatoes and parboil until slightly softened.
3. Drain the potatoes and season.
4. In a deep roasting tin, spread out the potatoes and pour in the hot chicken stock until just the bottom halves of the potatoes are submerged. Spray the tops of the potatoes with frylight.
5. Place in the oven and leave until the potatoes have soaked up all the chicken stock. The pan should be almost dry and the potatoes crispy.

N.B. Don't move or turn the potatoes during cooking as they will break up and go soggy.

Pork in Black Bean Sauce

A dish from the latest Slimming World magazine. I altered it by adding chilli and swapping the beef for Pork, but I think it would go great with chicken too.

Serves 2

Extra Easy - 1 syn per portion

Ingredients
2 Pork Loins, fat removed, cut into thin strips
1 Yellow Pepper, cubed
1 Red onion, cut into wedges
Half a packet of Mangetout, sliced lengthways in half
Handful of tinned Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
3 level tbsps Sharwood's Black Bean Sauce (2 syns)
Frylight

Method
1. Spray a wok with frylight and heat. Add the peppers, red onion and mangetout and stirfry until starting to soften.
2. Add the pork, chilli and garlic, and stirfry until the pork is completely cooked through.
3. Add the water chestnuts and black bean sauce, and stirfry for a further minute.
4. Serve with noodles or Egg Fried Rice.

Sticky Chicken

This is another fantastic recipe courtesy of MiniMins. Perfect served with Egg Fried Rice to sate that Chinese takeaway craving!

Serves 1

Extra Easy - 2.5 syns per portion

Ingredients
1 chicken breast,cut into chunks
1 tbsp runny honey (2.5 syns)
1 tbsp balsamic vinegar
1 tbsp soy sauce
Frylight

Method
1. Put the honey, vinegar and soy sauce in a bowl and stir until combined.
2. Add the chicken to the bowl and coat in the mixture.
3. Cover the bowl in clingfilm and leave in the fridge for 30 minutes, or overnight.
4. Spray a frying pan with frylight and fry the chicken until cooked through.

Egg Fried Rice

This is a classic chinese side dish and can go with a range of asian meat dishes. You can barely tell it apart from the takeaway version.

Serves 1

Extra Easy - 0 syns

Ingredients
75g dried rice
1 egg, beaten
2 spring onions, chopped
1 garlic clove, finely chopped
Handful of frozen peas
Soy Sauce to taste

Method
1. Boil the rice according to packet instructions.
2. 5 minutes before the rice is completely cooked, add the frozen peas. Once both are ready, drain and set aside.
3. Spray a wok with frylight and add the spring onion and garlic. Stirfry until soft and add the rice, peas, soy sauce and the beaten egg.
4. Stir continuously until the egg is cooked through and the ingredients are well mixed.
5. Bulk out with vegetables or meat, or serve with your favourite SW friendly Asian meal.

Served here with mushrooms and chicken

Prawn Stir-Fry

I could live on Stir-fry and this spicy sweet sauce is better than the syn-ful shop bought stuff! It's so easy to make and a simple way of making sure you get your 1/3 SuperFree. You can use any stir-fry vegetables you like but these are just my preference.

Serves 1

Extra Easy - 2.5 syns per portion

Ingredients
1 nest of dried Egg Noodles
Grey King Prawns (as many as you like!)
Red Pepper, sliced
Red Onion or Spring onions, chopped
Mushrooms, sliced
Baby Corn, chopped
Tenderstem Broccoli
Courgette, chopped
Carrot, peeled & chopped
Soya Beans (I use the frozen variety from Tesco)
Water Chestnuts, sliced
1 Garlic clove, finely chopped
1 Red chilli, finely chopped
1 tbsp Sweet Chilli Sauce (1.5 syns)
1 tbsp Soy Sauce
1 tsp Runny Honey (1 syn)
Frylight

Method
1. Cook the noodles according to the packet instructions.
2. Spray a wok with frylight and add the red pepper, courgette, onion, broccoli and carrot and stirfry until they start to soften.
3. Add the remaining vegetables (apart from the chilli and garlic) and stirfry until all of the vegetables are soft.
4. Add the chilli, garlic and prawns and fry until the prawns turn pink.
5. Meanwhile, drain the noodles. Add to the wok along with the chilli sauce, soy sauce and honey. Toss until all of the noodles are coated with the sauce and then serve.

Eton Mess

I love Eton Mess so I came up with this almost free alternative that definitely hits the sweet spot!

Serves 1

Extra Easy - 2 syns per portion

Ingredients
2 Mini Meringues (1 syn each)
Strawberries, stalks removed and halved
Raspberries
Blueberries
Fat Free Natural Yoghurt

Method
1. Place the meringues in a bowl and crush into large pieces with the back of a spoon.
2. Add the fruit and yoghurt.
3. Enjoy!

Slimming World Chips

Slimming World chips are one of the most popular SW recipes, but they take a bit of practice to get right. Everyone has their favourite type of potato but I favour Jacket potatoes as you know you'll only need one per person and they crisp up nicely. They're also large enough to be able to slice into the perfect chip shape. I find that by microwaving the chips rather than par-boiling them pretty much guarantees that you will get great chips everytime.

Serves 1 

Extra Easy - 0 syns

Ingredients
1 Jacket Potato, size dependent on appetite
Frylight

Method
1. Preheat the oven to 180C. Meanwhile, peel the jacket potato and slice into chip shapes.
2. Spread the chips out onto a microwavable plate and microwave for 5 minutes.
3. Line a baking tray with tin foil and spray liberally with frylight.
4. Spread the chips out onto the baking tray, making sure that the chips aren't touching one another or else they will stick together. Spray the chips with frylight and cook for 20 minutes or until they appear crispy and are soft in the middle.
5. Season and serve!

Chilli Con Carne

This is a recipe that has been a family favourite long before Slimming World and I was delighted to find that the whole thing was virtually free on Extra Easy.

Serves 2 or 3

Extra Easy - 0.5 syns per portion

Ingredients
250g Extra Lean Beef Mince
1 Red Onion, sliced
1 Red Repper, sliced
1 Garlic clove, finely chopped
1 Red Chilli, finely chopped
1 tin of Red Kidney beans in chilli sauce
1 tin of chopped Tomatoes
1 tsp Malt Vinegar
1/2 tsp granulated Sweetener
2 heaped tsp Bisto original gravy granules (0.5 syns per tsp)
1/2 tsp hot Chilli powder (or to taste)
Salt & Black Pepper
Frylight

Method
1. Spray a frying pan with frylight and fry the mince until brown. Transfer to a large saucepan.
2. Respray the frying pan with frylight and fry the onion and pepper until soft. Add the chopped chilli and garlic and fry for 1 minute. Transfer to the saucepan.
3. Add the remaining ingredients and leave to simmer, stirring occassionally.
4. Simmer for 2 hours if you have the time, but an hour should do if you can't wait. Serve with boiled rice or a jacket potato.
N.B. Use your HEXa and cover with grated cheddar cheese for a bit of indulgence!

With Boiled Rice

With a jacket potato, cheese and salad

            

With SW Chips and a dollop of Fat Free Fromage Frais

                               

Carbonara

Here is a firm favourite in my household that I found in an old copy of Slimming World magazine. It uses up your HEXa choice but I use slightly less than the advised daily amount so feel free to boost it up to your full allowance of 30g per person if cheese is your thing. Definitely one of my favourite dishes!

Serves 2 

Extra Easy - 0 syn, HEXa

Ingredients
150g dried Spaghetti
2 Eggs, beaten
40g grated Parmesan (HEXa)
4 slices of Bacon, fat removed, cut into strips
1 Red Onion, sliced
1 Courgette, sliced
Handful of Mushrooms, any variety, sliced
1 Garlic clove, finely chopped
Frylight

Method
1. Cook the spaghetti according to the packet instructions.
2. Meanwhile, prepare your vegetables and fry in a frying pan sprayed with Frylight until cooked.
3. Add the bacon and garlic to the cooked vegetables and fry until the bacon is cooked through.
4. Drain off the spaghetti and return to the saucepan. Add the eggs and half of the parmesan. Season with salt and black pepper.
5. Add the bacon mixture to the pasta and mix well.
6. Transfer the pasta to two bowls and cover each with the remaining parmesan. Enjoy!