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.

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.

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

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!