Teriyaki salmon

I have two slimming world recipes for teriyaki salmon but I favour this one, and think it’s well worth the two syns per serving for maple syrup.

I made this a couple of weeks ago, and took the photo below. For the first time I pan fried the salmon instead of oven cooking and I really DO NOT recommend this. My nostrils were assaulted with the smell of fish every time I walked into the kitchen for what felt like weeks… Do yourself a favour and oven roast it if you’re trying this!

Fish with an Asian twist - it gets the thumbs up from me!

Fish with an Asian twist – it gets the thumbs up from me!

Syns on Extra Easy: 2 per serving

Ingredients – for two people

2 x salmon fillets
4 x tbsp dark soy sauce
1 x lime, zest and juide
2 x tbsp maple syrup
1 x chilli, chopped
1 x small piece of ginger, finely chopped
1 x bunch of coriander, chopped

How to make it

  1. Preheat the oven to 200°C, and then bake the salmon for about 20 minutes. I usually wrap mine in a tinfoil parcel so they don’t dry out.
  1. Use frylight to fry the ginger and chopped chilli.
  1. Add the lime zest and l juice, and pour in the soy sauce. Add the maple syrup and cook for a minute or so, until the sauce is reduced and sticky.
  1. When the salmon is cooked, transfer it to a warm plate and pour the sauce over the top, adding some chopped coriander for flavour and garnish.
  1. Serve with baby potatoes or noodles along with some veg and enjoy.

Pizza chicken

In my opinion, this is a pretty classic slimming world meal. Ok, so it’s not an actual pizza, rather it’s a butterflied chicken breast with a pizza-style topping, but it surprisingly does satisfy a craving.

I feel like chicken tonight, like chicken tonight... actually I feel like pizza but this is good enough!

I feel like chicken tonight, like chicken tonight… actually I feel like pizza but this is good enough!

Syns on Extra Easy: 0

Ingredients – for two people

2 x chicken fillets
200g passata
Grated cheese (HexA)

Then you just need whatever else you’d put on a pizza topping – I’d go for a combo of pineapple/peppers/red onion/jalapenos

How to make it

1. Cut the chicken fillets in half horizontally, being careful not to cut it the whole way through. Fold open to make a butterfly shape.

2. Place the chicken on a baking tray and place in the oven, Gas Mark 7/220ºC for 20-30 minutes, until cooked.

3. While the chicken is in the oven, heat the passata in a pan and add your other toppings.

4. When the chicken is cooked, place the tomato mixture on top. Add the cheese then put back in the oven for 5 minutes.

5. Serve with SW chips, salad or baked potato

Slow cooker chilli con carne

There’s nothing better on a cold, windy January evening than getting home and remembering that the slow cooker has been on all day and your dinner is ready…

…Who am I kidding, like I’d forget! I was counting the hours yesterday until I could get home and tuck into this slimming world chilli con carne. And it didn’t disappoint!

If you don’t have a slow cooker, you could just let it simmer very gently for an hour or two in a pan.

Who doesn't love a big, belly warming plate of chilli?

Who doesn’t love a big, belly-warming bowl of chilli?

Syns on Extra Easy: 1.5 per serving

Ingredients – for four people

500g extra lean mince (must be less than 5% fat)
1 x onion, diced
1 x red pepper, diced
1 x tsp smoked paprika
Half x tsp dried red chillies
1 x tsp ground cumin
2 x tsp hot chilli powder
1 x tbsp plain flour
400g can chopped tomatoes
400g can red kidney beans
150ml beef stock
1 x tbsp. dark muscovado sugar
Potatoes or rice to serve (in the photo, I’ve made slimming world potato wedges)

How to make it

  1. Fry the mince using a little fry light, breaking it up with a wooden spoon, until browned. At this point, I remove it from the pan and put it into a bowl, using a slotted spoon so as to get rid of any excess fat.
  1. Give the frying pan a quick rinse, again to get rid of any fat, then fry the onion, pepper, paprika, chillies, chilli powder and cumin. Cook for about two minutes then stir in the flour.
  1. Mix in the tomatoes, kidney beans, stock and sugar, season with salt and pepper and pour the mixture into the slow cooker.
  1. Cover it with the lid and cook on low for 8-10 hours.
  1. Once the cooking time is nearly over, prepare rice or slimming world chips.
  1. Serve and devour.

Salt and chilli chicken

Another Chinese fakeaway that’s well worth trying is this slimming world-friendly salt and chilli chicken. Just be careful to add the right amount of salt… I boobed the first time I made this, using a tablespoon rather than a teaspoon – I still feel thirsty when I think about that meal!

Tonight Matthew, I am... a Chinese fakeaway!

Tonight Matthew, I am… a Chinese fakeaway!

Syns on Extra Easy: 0


2 x chicken breasts, sliced
2 x eggs
Smash (the dried potato stuff)
1 x green pepper, sliced
1 x onion, sliced
1 x chilli, sliced
1 x tsp coarse sea salt

 How to make it

  1. Pour some smash onto a plate and add the teaspoon of sea salt to it – mix it through!
  1. Take your strips of chicken and dip it in a bowl of beaten eggs, before rolling it in the smash mixture – repeat until all the chicken is coated.
  1. Cook the chicken at 200° for about 20 minutes or until you think it has cooked through.
  1. While the chicken is cooking, stir fry (using fry light) the green peppers, onion and chillies.
  1. When the chicken is ready, add it to the pan to combine it with the vegetables.
  1. Serve with rice or noodles and devour.

BBQ pulled pork

This, my friends, is the holy grail of slimming world recipes – syn free BBQ pulled pork. There’s something about this dish that brings out a side of me that’s not unlike Homer Simpson when he claps eyes on a donut.

BBQ pulled pork.. be still, my beating heart

BBQ pulled pork… be still, my beating heart

Syns on Extra Easy: 0


2kg pork shoulder, trim all the visible fat
500g passata
5 x tbsp Worcestershire sauce
3 x tbsp balsamic vinegar
1 x tsp mustard powder
3 x tbsp sweetener

How to make it

  1. Put the passata, Worcestershire sauce, balsamic vinegar, mustard powder, sweetener and salt and pepper into a saucepan. Mix well and let it simmer for around 10-15 minutes.
  1. Seal all sides of the pork shoulder in a hot frying pan, then transfer it to a roasting tin that is lined with enough tinfoil to cover the joint.
  1. Pour the BBQ sauce over the pork, then create a little pork parcel with the tinfoil. Don’t wrap it too tightly – I leave a few centimetres between the pork and the top of the tinfoil.
  1. Cook at 160° for four to five hours. Allow the meat to sit for a few minutes before using two forks to shred the meat.
  1. Serve with whatever you fancy, slimming world chips/veg/in a HEXB roll or pitta.
  1. Devour.

Chicken and bacon fried rice

This fakeaway is so simple and pretty tasty. Best of all, it just about satisfies a craving for its high-syn sibling from the Chinese takeaway. I often worry about their takings now I’m back on the slimming world wagon…

This fakeaway meal is my first port of call when I fancy a Chinese!

This fakeaway meal is my first port of call when I fancy a Chinese!

Syns on Extra Easy: 0

Ingredients – for two people

2 x chicken breasts, sliced
2 x bacon rashers, sliced – cut the fat off before cooking!
2 x eggs
150g rice
Handful of mushrooms
Handful of peas
2 x spring onions, chopped
Dark soy sauce
Other veg if you fancy it

How to make it

1. Cook the rice according to the instructions on the packet and while it’s cooking, take care of steps

2. Stir fry the chicken (in fry light as always) and after a few minutes, add the bacon. Let that cook for a couple of minutes then add the mushrooms, peas and spring onions. At this point I usually add a generous dash of dark soy sauce.

3. In the meantime and in a separate pan, scramble the eggs. Don’t overdo it, take them off the heat just before they look like they’re ready as they’ll continue to cook once off the heat.

4. Drain the rice and add to the chicken mixture along with the scrambled egg and another generous slug of dark soy sauce. Stir so that all the ingredients are combined.

5. Serve and devour.

Spaghetti carbonara

Another firm favourite in my repertoire is this SYN FREE spaghetti carbonara recipe. Syn free carbonara, I hear you say, it’s not possible! Well it is actually, if you use your HEA allowance for the philly light.

Spaghetti carbonara, just like mama used to make ;)

Spaghetti carbonara, just like mama used to make 😉

Syns on Extra Easy: 0

Ingredients – for two people

4 x rashers bacon – cut the fat off before cooking or risk consuming zillions of syns
90g Philadelphia light (your HEXA allowance per person is 75g)
2 x egg yolks
150 ml vegetable stock
Handful of mushrooms, sliced
80g spaghetti per person

How to make it

1. Cook the pasta according to the instructions on the packet – while it’s cooking follow step 2 and 3.

2. Chop the bacon into strips and fry in fry light spray. Add the mushrooms after the bacon has been cooking for a couple of minutes, and let it cook for another couple of minutes before adding the vegetable stock. Let the liquid simmer until about half of it has disappeared.

3. While the bacon and mushrooms are cooking, add the Philadelphia light and egg yolks to a bowl and beat them together.

4. Once the pasta is cooked, drain and put it back in the hot pan, add the bacon mixture and the egg mixture, and stir to make sure it’s well mixed. I usually add a good bit of black pepper at this point.

5. Serve and devour.