At Lose Weight Feel Great we understand how hard it can be to lose weight and keep it off for good. That’s why we have partnered with Slimming World to provide a selection of delicious every day recipes to fit around your lifestyle and help you change your eating habits for good.
If you like the recipes below why not visit Slimming World’s healthy eating section for more recipes like this and discover how you really can eat, enjoy and lose weight.
Ready in 20 minutes
1 syn per serving
- 2 Tesco Light Choices Low Fat Pork Sausages
- 2 rashers of lean back bacon, fat removed
- 1 tomato, halved
- Fry Light
- button mushrooms, halved
- 1 or 2 eggs
- 2 slices wholemeal bread (from a 400g loaf), toasted (optional)
- Place the sausages under a medium grill for 10-15 minutes or until cooked.
- Place the bacon under a medium grill until cooked.
- Meanwhile, spray a non-stick pan with Fry Light and add the button mushrooms. Fry the mushrooms until softened.
- Place the mushrooms to one side and fry the egg in the pan. Flip the egg over if you like it well done or leave ‘sunny side up’ for a runny yolk.
- Assemble your breakfast on a large plate, adding the toast and some brown sauce or tomato ketchup if you fancy it (1 Syn per level tablespoon).
Ready in 25 Minutes
Free on Extra Easy
- 1 medium red onion, peeled and thinly sliced
- 2 small sweet potatoes, peeled, halved and sliced into thin half moons
- 1 red pepper, deseeded and sliced
- 1 teaspoon dried rosemary
- 1 garlic clove, peeled and crushed
- 4 large eggs
- 57g/2oz baby spinach
- Salt and freshly ground black pepper
- Low calorie cooking spray
- 2 rounded tablespoon quark
- 2 little gem lettuce, leaves separated
- 2 large tomatoes, sliced
- 1 medium carrot, peeled and grated
- 1/4 cucumber, thinly sliced
- Preheat the oven to 200ºC/Gas 6.
- Mix the red onion, sweet potato and red pepper together and place on a roasting tin lined with baking parchment. Roast the vegetables for 20-25 minutes, until they’re tender. Five minutes before the end of cooking time, add the rosemary and garlic and mix well. Remove the vegetables from the oven and reduce the temperature to 180°C/Gas 4.
- In a large bowl, whisk the eggs and then add the roasted vegetables and the spinach and mix together well. Season to taste drizzled over.
- Preheat an 18-20cm diameter non-stick ovenproof frying pan on the hob. Once hot, spray the pan with low calorie cooking spray.
- Pour in the eggs and roasted vegetables and then dollop the quark in small spoonfuls over the top. Let the tortilla set slightly on the hob for 1 minute, transfer to the oven and cook for 20 minutes, until set.
- Remove from the oven and leave to cool. Serve with the lettuce, tomatoes, carrot and cucumber and a drizzle of fat free French dressing, if desired.
0.5 Syns per serving
- 1 large aubergine, cut into 1 cm thick slices
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 350g pack Quorn Mince
- 2 tablespoon tomato puree
- 397g/14oz can chopped tomatoes
- 1 tablespoon freshly chopped parsley
- 2 eggs, beaten
- 522g/1lb 2oz fat free natural yogurt
- salt & ground black pepper
- Fry Light, for spraying
- Place the aubergine slices onto a clean paper towel and sprinkle with salt. Leave for 20 minutes then rinse with cold water and dry.
- Meanwhile, dry fry the onion, garlic and Quorn Mince in a large heavy based saucepan. Add the tomato puree, canned tomatoes and parsley and simmer for approximately 30 minutes until tender. Transfer the mixture into an ovenproof dish.
- Beat the eggs and yogurt together in a bowl and season to taste.
- Place the aubergine slices on a grill pan and spray with Fry Light. Place under a preheated hot grill for 4-5 minutes each side. Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixture over. Bake in a preheated oven at 180°C/Gas 4 for 20-30 minutes until golden brown.
Recipe provided by Healthy Routes
- 2 tablespoons olive oil
- 3 skinless and boneless chicken breasts cut into thin strips
- 150g/6oz broccoli broken into small florets
- 2-3 carrots cut into thin strips
- 1 red, yellow or green pepper cut into thin slices
- 1 bunch of spring onions cut into long strips
- 100g/4oz thinly sliced mushrooms
- Juice of 1 orange
- Sprinkling dried basil and lemon pepper
- 3 tablespoons light soy sauce (gluten free if necessary)
- Heat the oil in a wok or large frying pan. Add the chicken strips and a splash of soy sauce and cook for 5 minutes, stirring until the chicken starts to brown.
- Stir in the broccoli, carrots, peppers and mushrooms and half of the spring onions and cook for 3-5 minutes until just cooked. Add a sprinkling of lemon pepper.
- Mix the orange juice with the remaining soy sauce. Pour into the pan and cook for about one minute, stirring constantly. Scatter in the basil and remaining spring onions. Serve with rice or noodles.
Ready in 40 minutes
Each serving is free
- Low calorie cooking spray
- 2 large red chillies, deseeded and finely chopped
- 1 large onion, roughly chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and cut into chunks
- 1 orange pepper, deseeded and cut into chunks
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 500g Quorn mince
- 400g can chopped tomatoes with chilli and garlic
- 500g passata with herbs
- 400g kidney beans drained
- Spray a large deep saucepan with low calorie cooking spray and add the chillies, onion, garlic and peppers. Fry over a medium heat for 5 minutes or until softened, stirring occasionally. Sprinkle over the cumin, cinnamon and paprika and cook for 1-2 minutes, stirring well.
- Stir in the quorn mince, tomatoes, passata, kidney beans and 300ml of cold water. Bring to the boil and cover then turn the heat to low and simmer for 20 minutes.
- Serve with boiled rice, topped with a swirl of fat free natural yoghurt and a pinch of paprika.
Tip: For a free meaty chilli, swap quorn for 5% fat or less lean mince. Brown the mince and drain any excess fat before adding the tomatoes, beans and water.
Ready in 50 minutes
3.5 syns per serving
For the cake:
- 4 eggs, separated
- 50g/2oz golden caster sugar
- 5 tablespoon artificial sweetener
- 150g/5oz self-raising flour
- 1 teaspoon baking powder
- 2 tablespoon finely grated orange zest
- juice of 2 oranges
For the syrup
- zest of 2 oranges, finely grated into long strips
- juice of 2 oranges
- 1 tablespoon arrowroot
- 4 tablespoon artificial sweetener
- fresh raspberries
- long strips of grated orange zest
- Preheat the oven to 190°C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.
- Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.
- In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.
- Meanwhile place all the syrup ingredients in a saucepan with 90ml/3fl oz of water and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat.
- Drizzle the syrup over the cake and decorate with raspberries and grated orange zest. Cut into wedges to serve.
Ready in 30 minutes
Free on Red and Extra Easy
- 1 bunch spring onions
- 454g/1lb extra lean minced beef
- 2 teaspoon freshly chopped parsley
- salt and freshly ground black pepper
- half a small red pepper
- 2 ripe tomatoes
- 1 teaspoon barbecue seasoning
- 2 tablespoon freshly chopped chives
- 4 rashers back bacon, all visible fat removed
- green salad leaves
- 4 x 57g/2oz wholemeal rolls
- Finely slice the spring onions, place in a bowl with the beef, parsley and seasoning. Combine with your hands and shape into 4 burgers about 10cm/4in in diameter. Cover and chill for 30 minutes.
- Make the relish. Deseed and chop the pepper, chop the tomatoes, mix with the barbecue seasoning and chives, cover and chill.
- Place the burgers under a medium/hot grill for 6-7 minutes on each side until cooked through. Add the bacon for the last 5 minutes of cooking. Layer the salad leaves, bacon, burger and relish in the rolls and serve immediately.
Ready in 20 minutes, plus marinating
Free on green and extra easy
- 41 garlic clove
- 1 tablespoon each lemon and lime juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1 teaspoon chopped thyme
- 2 sweet potatoes
- 4 plum tomatoes
- 1 red and 1 yellow pepper
- 2 courgettes
- 1 red onion
- Make the marinade: crush the garlic, and mix with the lemon and lime juice, vinegar, Worcestershire sauce, seasoning and chopped thyme.
- Prepare the vegetables: peel, thickly slice and par-boil the potatoes; quarter the tomatoes; deseed and roughly chop the red and yellow pepper; slice the courgettes; cut the onion into wedges. Toss the vegetables into the marinade, cover and chill until needed.
- Thread the vegetables onto skewers and cook over medium coals until lightly charred, turning regularly. Alternatively grill until tender.
Tip: Why not try replacing the sweet potato with chunks of meat, poultry or firm-fleshed fish to make a delicious Free Food alternative for Original days.
This recipe is not suitable for home freezing.