Some of the easy Slimming World recipes I've tried so far this week

A couple of weeks ago I posted some of the recipes I have tried over the past week for others to have a go at.  Each week when I post my Slimming World update people often say they want to follow my food diary but don't know any of the recipes, so here they are.

Friday night we had jerk chicken and vegetable skewers with courgetti and new potatoes:

I modified these from the SW recipe which is for jerk chicken skewers and, rather than having one chunk of chicken on one stick, do them as 'kebabs' with some speed veggies.

Here's the SW recipe:


  • 4 large skinless and boneless chicken breasts.
  • 1 tbsp sweet chilli sauce
  • 3 tbsp light soy sauce
  • 2 tsp jerk seasoning
  • ½ tsp sesame oil
  • Finely chopped fresh coriander and red chilli
  • Lime wedges, to serve


  1. Cut each chicken breast into six pieces and place into a bowl.
  2. Add the remaining ingredients (except the chopped coriander and red chilli) and toss to mix well. Cover and chill in the fridge for 3-4 hours or overnight if time permits.
  3. When ready to cook, remove the chicken pieces from the marinade and place on a grill rack in a single layer. Cook under a preheated medium grill for 2-3 minutes on each side until cooked through.
  4. Push a skewer into each piece, sprinkle with the chopped coriander and red chilli and serve with lime wedges.
I modify it slightly and put the chill in with the marinade so there's some extra spice and I cook the chicken on the skewer.

So, on Friday I skewered them all up and lined them up on a baking tray and cooked them on 180 for 25-30 minutes.

I served them with courgetti (ready spiralized bought from Tesco) and new potatoes.

Saturday's breakfast was American-style pancakes with fat free natural yoghurt and strawberries:

One of the members in my group shared this recipe on our Facebook page.


35g porridge oats
One muller yoghurt
Two eggs


Mix the oats, yoghurt and eggs together
Spray a frying pan with some fry light and spoon the individual pancakes into the pan (makes about 8)
Wait until small bubbles appear then turn and cook for 3 to 4 minutes
Serve with whatever you fancy

Saturday's lunch was double onion and thyme frittata with butternut squash spaghetti:

Saturday I had this with butternut squash spaghetti (bought ready spiralized from Tesco) and Sunday I had what was left with courgetti.

This serves four and can be your HEA for the day because of the cheese.  I didn't have a frying pan that could go in the oven so used my quiche dish which worked just as well.

Here's the SW recipe:


  • 3 onions
  • 100g cherry tomatoes
  • 4 spring onions
  • 120g Cheddar cheese
  • A small handful of fresh thyme leaves or 2 tsp dried
  • Low calorie cooking spray
  • 2 tbsp balsamic vinegar
  • ½ tsp artificial sweetener
  • 250g quark
  • 4 eggs
  • Salt and freshly ground black pepper


  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Peel and finely chop the onions. Halve the cherry tomatoes. Finely chop the spring onions. Grate the cheese. Chop the thyme.
  2. Spray a 9in/23cm ovenproof frying pan with low calorie cooking spray. Scatter the onions in the base of the pan, along with the cherry tomatoes, balsamic vinegar and sweetener. Stir to mix evenly and then place in the oven for 10-12 minutes or until softened. Remove from the oven.
  3. In a bowl, whisk together the quark and eggs. Add the thyme, season to taste and stir in the spring onions. Pour this mixture into the pan and mix well. Sprinkle with the grated cheese. Return to the oven and bake for 35-40 minutes, or until just set and the top is golden.

Sunday's breakfast was baked oats with raspberries served with strawberries:

There were so many different recipes for these that I found so I just put a couple I'd seen together based on what I had in the fridge/cupboards.


35g porridge oats
2 tbsp fat free natural yoghurt
2 tsp sweetener
1 egg
50g raspberries (fresh or frozen)
1 tsp baking power


Pre-heat the oven to 180
Mix together all the ingredients and leave to rest for two minutes
Fill two muffin cases with the mixture
Bake at 180 for 20-25minutes until golden brown on top
Serve with fresh fruit and/or yoghurt

When making these I discovered you have to syn for cooked fruit, so these are 1/2 syn for 50g cooked raspberries and can be your HEB for the day or 6 syns for the porridge oats.

Sunday's tea was sticky five spice gammon with stir fry veg and noodles:

This was one of my favourite Slimming World meals so far.  It was literally so quick and so easy to make and tasted amazing.

Here's the SW recipe:


  • 2 tsp Chinese 5-spice powder
  • 4 x 175g gammon steaks, trimmed of all visible fat and cut into large bite-sized pieces
  • Low calorie cooking spray
  • 2 red chillies, deseeded and finely diced
  • Finely grated zest and juice of 1 orange
  • 1 level tbsp clear honey
  • 100ml chicken stock
  • 2 tbsp dark soy sauce


  1. Sprinkle the 5-spice powder over the gammon steaks. Spray a large, wide, non-stick frying pan with low calorie cooking spray and cook the gammon over a high heat for 2-3 minutes or until the edges are tinged brown.
  2. Add the red chillies, orange zest and juice, honey, stock and soy sauce and simmer rapidly for 4-5 minutes or until the sauce becomes sticky and the gammon is glazed and golden with almost burnt edges.
This was to serve four so I halved the quantities just to do two of us.  It was quite spicy but it was beautiful!!

I served it with stir fry vegetables and Sharwood's dried egg noodles which are free.  

Lunches in the week will be roasted tomato and basil soup:

Here's the SW recipe:


  • 900g ripe tomatoes
  • Low calorie cooking spray
  • 1 tsp dried oregano
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 litre hot vegetable stock
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh basil
  • Roasted cherry tomatoes and fresh basil leaves, to garnish


  1. Arrange the tomatoes on a baking tray, spray them lightly with low calorie cooking spray and sprinkle with the oregano. Bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 10-15 minutes, until the tomatoes start to soften and the skins begin to char.
  2. Meanwhile place the onion and garlic in a large, heavy-based saucepan with 300ml of the stock. Cover the pan, bring to the boil and simmer for 10 minutes.
  3. Peel and chop the roasted tomatoes and add to the cooked onion mixture in the pan along with the remaining stock. Simmer for 15-20 minutes.
  4. Purée the soup in a blender or food processor. Return the soup back to the pan, season well and add the basil. Reheat the soup if necessary and serve garnished with some roasted cherry tomatoes and basil leaves.
I made this last week and loved it so much that I made it again this week.  It's so tasty you wouldn't know it was syn free!

I pretty much followed the recipe to the T, except for peeling the tomatoes because, honestly, I could not be bothered with that.  All it meant was that I have a bit more texture to the soup which really doesn't bother me in the slightest. I also didn't use fresh basil, I used the basil in the spice jars.

Altogether it made five portions for this week's lunch which is me set for the whole week now!

And that's that!  After my expected gain last week and all me indulgence I decided to hammer it this week and try some new things.

I would recommend the jerk chicken skewers as they are super tasty, and of course the gammon.

The baked oats also taste incredible.

Hopefully my hard work in the kitchen this week will pay off on Wednesday and I'll have lost those pesky 2.5lbs from last week and a bit more!

You may also like: Slimming World recipes for you to try

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