July 23, 2018

5 Easy and Syn Free Slimming World Dinners…

Hunters Chicken with Veg (Serves 2)


·         2 chicken breasts

·         6 rashers of bacon (fat removed)

·         1 onion

·         80g of grated reduced fat cheese (half your HEx or 3 syns)

·         2 garlic cloves or some garlic granules

·         1 can of chopped tomatoes

·         1 tbsp of tomato puree

·         2 tbsp of bbq seasoning

·         ½ teaspoon of paprika

·         2 tbsp of Worcestershire sauce

·         Sprinkling of sweetener and salt and pepper to taste.


1.       Fry the chopped onion until soft and add the canned tomatoes, herbs, Worcestershire sauce and sweetener to the pan and leave on a gentle heat for 10 minutes.

2.       Butterfly the chicken and add a small amount of the sauce in the centre then fold over and wrap with bacon.

3.       Put both chicken breasts in a ovenproof dish and pour over the remaining sauce. Add the cheese on top, with a sprinkling of mixed herbs and seasoning.

4.       Cook at 200 degrees for 20-25 minutes until cooked through.

5.       Serve with whatever you like!! I was going to serve with spicy rice but decided on a lighter dinner and served with lots of veg to up my speed foods. You could also serve with mash, chips or salad!

Pan Fried Salmon with Cream Cheese Pasta (Serves two.)


·         2 salmon fillets

·         Bunch of asparagus or whatever speed food you like

·         Pasta

·         1 chopped onion

·         1 tub of lightest Philadelphia (hex)

·         2 garlic cloves or garlic granules

·         Chopped tomatoes

·         Mixed herbs

·         Seasoning.



1.       Boil the pasta until cooked and set aside.

2.       Season your salmon fillets with salt and pepper and heat a frying pan up. When the pan is hot, place the salmon skin side down and cook for 5 or so minutes until the skin is crispy. I then chuck it in the oven at 180 degrees for 20 minutes.

3.       Season asparagus with salt and pepper and cook for the same time as the salmon.

4.       Chop an onion up and fry it off until soft. Then add the chopped tomatoes and herbs and let simmer for a few minutes. Then add the Philadelphia and cooked pasta and stir well.

5.       Serve it all up. Such a simple and quick recipe but it’s an absolute favourite in my house.

Pulled Pork with Sweet Potato Mash


·        You’ll need your slow cooker for this one…

·        1 pork shoulder fat removed and size dependant on the amount of people you’re cooking for

·        5 tbsp of Worcestershire sauce

·        500g passata

·        2 garlic cloves crushed

·        2 tbsp of BBQ seasoning

·        2 tbsp of paprika

·        2 tbsp of sweetener

·        Salt and peppers.


1.     In a pan, mix together the passata, Worcestershire sauce and all of the herbs and let simmer for 10 minutes.

2.     Remove all fat from the pork and place it in the slow cooker covering it with sauce made above.

3.     Leave to cook for 6 hours on low. If it dries slightly just add some boiling water and stir well.

4.     When it is cooked, it should just fall apart using 2 forks. I served mine with sweet potato mash and corn on the cob.

Simple Carbonara (Serves 2)


·        Spaghetti

·        Tub of lightest Philadelphia

·        Chicken stock cube

·        Mushrooms

·        1 onion

·        Bacon rashers (fat removed)

·        2 garlic cloves

·        1 tbsp of mixed herbs

·        1 egg

·        Salt and pepper to taste


1.     Boil the spaghetti until cooked through and set aside.

2.     Fry off the chopped onion until soft and add the chopped up bacon and sliced mushrooms. Fry until bacon is cooked.

3.     Add a chicken stock cube and 100ml of boiled water and simmer for a few minutes.

4.     In a bowl, mix together the Philadelphia and 1 egg with the herbs and seasoning. Stir well until smooth.

5.     Remove the pan from the heat, add the cooked pasta and lastly add the Philadelphia mixture. Stir quickly so that the egg is cooked by the heat of the sauce.

6.     Season to taste and serve with more speed food.

Chip Shop Curry Sauce (Serves 2)


·    1 tin of chopped tomatoes

·        1 tin of baked beans

·        1 tin of mushy peas

·        2 tbsp of medium curry powder

·        2 chicken breasts diced.



1.     Dice the chicken and pan fry until cooked through.

2.     In a pan, add the chopped tomatoes, baked beans and mushy peas with the curry powder and let simmer for 10/15 minutes.

3.     Once cooled, blend the sauce up in your blender (I use my nutribullet.) Then reheat the sauce in a pan with the cooked chicken mixed in.

4.     Serve with rice (free), chickpea and spinach dahl (free) and maybe some naan breads if you have some syns to use.

Sounds odd but honestly it is so nice! Tastes like chip shop curry sauce!

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