We have an apple tree that always gives us far more apples than we can use. I’m always on the lookout for apple recipes that are also Slimming World friendly; apple and cinnamon strudel covered in custard is total comfort food for me.

Apple & Cinnamon Strudel

Serves 4

3.5 syns per serving

Ingredients

• 700g cooking apples
• 25g sultanas
• ½ level tsp cinnamon
• Grated zest of 1 lemon
• 4 level tbsp sweetener
• Low calorie cooking spray
• 4 x small sheets filo pastry
• 25g low-fat spread, melted
• 1 level tsp icing sugar, for dusting

Method

1. Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Add the sweetener.
2. Spray a large baking sheet with low-calorie cooking spray and place a sheet of filo pastry on top. Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
3. Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
4. Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
5. Cool slightly before dusting with icing sugar and cutting into eight equal-size slices to serve.

Recipe from Slimming World

We’re all huge chicken and pasta fans so this chicken and cherry tomato pasta bake is perfect for all of us. Everyone loved it, especially KayCee who said it was the best thing she’d ever eaten!

Chicken & Cherry Tomato Pasta Bake

Serves 4

2 syns per serving (add 6 syns if not using the cheese as your healthy extra)

Ingredients

• 400g dried Mafalda corta pasta (or other short pasta shapes)
• 1 red onion, roughly chopped
• 300g broccoli, stalks chopped and florets halved lengthways
• 400ml chicken or vegetable stock
• 1 level tsp Dijon mustard
• 100ml half-fat crème fraîche
• Salt and freshly ground black pepper
• 3 cooked skinless chicken breast fillets, cut into chunks
• 200g cherry tomatoes, halved
• 150g low-fat cottage cheese
• 160g reduced-fat Cheddar, grated
• ½ small pack of fresh flat-leaf parsley, finely chopped
• 1 tsp dried thyme
• a handful of runner beans

Method

1. Boil the pasta, onion and broccoli stalks for 7 minutes. Add the florets, cook for a further 3 minutes and drain.
2. Bring the stock to the boil in a large pan, then whisk in the mustard and crème fraîche and season well.
3. Stir in the pasta mixture, chicken, tomatoes, cottage cheese and half the Cheddar, mixing until melted, then stir through the parsley and transfer to a shallow, heatproof dish.
4. Preheat your grill to medium-hot. Mix together the remaining Cheddar and the thyme and scatter over the pasta mixture. Put the dish on the base of the grill and cook for 4-5 minutes, turning if it starts to brown unevenly. Remove, leave to stand for 5 minutes, then divide between 4 bowls and serve with the beans on the side.

Recipe from Slimming World

This bacon, squash and sweet potato stew is a dish I have to make when the children aren’t eating. They’re not keen on squash or sweet potato. The only thing I don’t like about squash is having to prepare it!

Bacon, Squash & Sweet Potato Stew

Serves 4

Syn free

Ingredients

• Low-calorie cooking spray
• 10 lean bacon rashers, all visible fat removed, roughly chopped
• 1 onion, roughly chopped
• 600g prepared butternut squash and sweet potato chunks
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 4 tbsp tomato purée
• 300ml boiling vegetable stock
• 200g trimmed green beans

Method

1. Spray a large saucepan with low-calorie cooking spray and place over a high heat, add the bacon, onion, squash, sweet potato and garlic and stir-fry for 1-2 minutes.
2. Add the chopped tomatoes, dried herbs, tomato purée and stock.
3. Bring to the boil, cover and cook over a medium heat for 8-10 minutes.
4. Stir in the green beans and cook for a further 8 minutes or until piping hot.
5. Remove from the heat and ladle into warmed bowls to serve.

Recipe from Slimming World

One of the best things about Slimming World is not having to miss out on a big weekend fry-up! You can enjoy syn free sausages and bacon, have your eggs any way you like (as long as they’re cooked Slimming World style!) and fill your plate with fried tomatoes and mushrooms which are speed foods.
You can even add some toast if you use your Healthy Extra B choice.
Fry-Light is your friend, especially when it comes to a non-greasy fry-up 🙂

Fry-Up

Ingredients

• 2 Slimming World Syn-free pork sausages from Iceland
• 2 rashers of lean back bacon, visible fat removed
• Button mushrooms, halved
• 1 small onion, cut into rings
• 1 tomato, halved
• 1 medium boiled potato, cubed
• ½ tin of baked beans
• 1 or 2 large eggs
• Low-calorie cooking spray

Method

1. Preheat your grill to medium-hot. Grill the sausages for 5 minutes, turning frequently. Add the bacon to the wire rack, grill for 5 minutes on each side or until the sausages are cooked through.
2. Meanwhile, spray a non-stick pan with low-calorie cooking spray and add the button mushrooms, onions, tomato and potatoes. Fry until the mushrooms, tomato and onions are softened and the potatoes are golden brown.
3. Heat the beans in a small pan until cooked.
4. Crack the eggs into a non-stick pan and cook to your liking. Assemble your breakfast on a large plate, adding brown sauce or tomato ketchup if you fancy it (1 Syn per level tbsp).

Recipe from Slimming World

I’m not a fan of anything too spicy. If you’re the same, and this Cajun Chicken Soup is too hot for you, reduce the amount of Cajun seasoning.

Cajun Chicken Soup

Ingredients

• 1 green pepper, deseeded and chopped
• 1 large onion, chopped
• 2 sticks celery, chopped
• 2 garlic cloves, crushed
• 2 x 150g chicken breast fillets, skinned
• 1 x 400g can chopped tomatoes
• 1 tsp dried oregano
• 1 level tsp artificial sweetener
• 1 tbsp Cajun seasoning
• ¼ tsp paprika
• ½ tsp Tabasco sauce
• 1.7 litres of chicken stock
• Salt and ground black pepper
• Chopped fresh coriander leaves, to garnish

Method

1. In a non-stick frying pan, dry fry the green pepper, onion and celery with the crushed garlic until soft. Remove from the pan and set aside.
2. Cut the chicken fillets into small pieces and dry fry them in the same pan for about 3–4 minutes, until golden brown.
3. Transfer the vegetables and chicken to a large saucepan. Add the tomatoes, oregano, artificial sweetener, Cajun seasoning, paprika, Tabasco and stock. Simmer gently over a low heat for 30 minutes.
4. Season to taste with salt and pepper, and serve the soup hot, sprinkled with chopped fresh coriander.

Recipe from Slimming World

This cheesy Mexican bake is easy to make and is total comfort food for me. I love anything that has cumin in it!

Cheesy Mexican Bake

Serves 4

1.5 syns per serving

Ingredients

• 1 red onion, halved and cut into wedges
• 560g can new potatoes in water, drained and halved or quartered
• 400g can artichoke hearts in water, drained and quartered
• 2 large garlic cloves, chopped
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 2 celery sticks, thinly sliced
• 1 large courgette, cubed
• 1 tsp dried oregano
• 2 tsp sweet smoked paprika
• 2 tsp ground cumin
• Salt and freshly ground black pepper
• Low-calorie cooking spray
• 400g can chopped tomatoes
• 200g quark
• 120g vegetable cooled stock
• 40g reduced fat Cheddar-style cheese
• A little freshly grated nutmeg

Method

1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Put the onion, potatoes, artichokes, garlic, peppers, celery and courgette in a shallow ovenproof dish and sprinkle over the oregano, paprika and cumin. Season to taste and mix well, then spray with low-calorie cooking spray and bake for 15 minutes
3. Stir in the tomatoes and return to the oven for another 10 minutes
4. Stir the quark and stock together to make a thick cream and drizzle it over the vegetables. Scatter the cheese on top and bake for 10-15 minutes or until golden and bubbling.
5. Sprinkle with nutmeg and serve hot.

Recipe from Slimming World

If you have a slow cooker, you can layer all the ingredients in it before you go to bed and wake to a delicious breakfast casserole that’s syn free on Slimming World 🙂 

Breakfast Casserole

Serves 4

Syn free

Ingredients

• 300g tomatoes, chopped
• 4 medium sized potatoes, peeled and diced
• 1 medium onion, chopped
• 6 rashers lean bacon, cooked and chopped
• Salt and freshly ground black pepper
• 200g quark
• 6 medium eggs
• 200g mushrooms
• Herbs

Method

1. Beat the eggs, Quark, salt and pepper together. Spray inside of slow-cooker with low calorie cooking spray.
2. Layer potatoes, bacon, tomatoes, mushrooms and onions in the slow-cooker in two or three layers.
3. Pour over the egg mixture and sprinkle with herbs.
4. Cook on ‘low’ for ten to twelve hours or until eggs are set and thoroughly cooked.

Recipe from Slimming World