Tag Archives: Slimming World

Back for good!

Hey guys,

Please forgive the cheesy Take That lyric but I figured it was a pretty good description of what is happening right now.  Scarily I realised today that is is almost 2 years (minus a week) since I last posted on this blog.  A lot has happened since then and I am now finally ready to get back on this weight loss journey and finally get to a place where I feel happier in myself!

Well let me see what have I done since I have been away??? Hmmm well I had a baby who is now growing up to be a gorgeous and precocious little girl, I have finished my graduate program and am now a fully fledged geek and have finally decided that now is the time I am going to make changes to my life.

There are a few changes that I want to make but the main and most important one at this time is to start eating healthier and start living a bit healthier.  I already cook lots of lovely and healthy meals for my daughter so now it is time for me to extend that a bit more and take a closer look at what I have been/am going to eat.

I have decided to go back to Slimming World as I love the program and it is ridiculously easy to follow and I will start posting up new recipes, with pictures of course, of all the wonderful food I am going to be eating.

I seriously doubt that anyone that used to check this blog still does but that doesn’t matter, this is a record for me and I just hope that it can be of some use to other people!

Well that’s it for just now but I will post another blog later with details of the fabulousness that will be my dinner tonight – philli chicken.

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Posted by on January 20, 2012 in Uncategorized



Chilli Chicken Ramen

So I was craving something spicy and virtuous so I looked for a recipe for Chilli Chicken Ramen.  I eventually found one that checked all my boxes and had a bash.  When I was making it though, I had to make a few changes to suit my tastes better, but you can find the original recipe here.

Serves 2

Syns per serving:  1 1/2 syns to be safe on EE


150g beansprouts

150g dried noodles

2 Chicken breasts

1 tsp teriyaki sauce – 0.5 syns

1 litre chicken stock

2 spring onions – chopped

1 red chilli – deseeded and sliced

1/2 red onion sliced

1/2 lime – quartered

1/4 tsp sugar – minimal

1 tbsp malt vinegar

1 1/2 tbsp hot sweet chilli sauce – 2 syns

1 1/2 tbsp soy sauce


So here are the ingredients I used:

Ingredients 1

Ingredients 2

Ingredients 3

Ingredients 4

Ingredients 5

Okay so first make the ramen sauce. Dissolve the sugar in the vinegar over a low heat. Allow to cool and combine with the chilli and soy sauce.

Cook the noodles in the boiling water for 2-3 minutes or until tender.

Heat a griddle pan until hot and almost smoking. Spray the chicken with frylight and cook for 3 minutes each side or until cooked through. Remove from the griddle and brush with teriyaki sauce. Cut into thin slices.

Sliced Chicken

Heat the chicken stock and add the ramen sauce once hot.

Divide the noodles between two bowls and add the beansprouts, red onion, spring onions and chilli slices.  Place the chicken on the top and spoon the stock over the chicken until the bowl is nearly full.

Chilli Chicken Ramen

I hope you make this, it is wonderful and I definately recommend it!

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Posted by on November 26, 2009 in Recipes


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Fantastic Ragu Bolognese

It has taken me years to get my other half to start eating bolognese after years of being practically force fed it my his mother (his story, not sure how factual that actually is) and I finally found a recipe which he looks forward to eating.  There is nothing worse to me than jarred sauce for something like bolognese, and this recipe more than fits the bill!

Syns per recipe: 7.5

Serves: 3

Syns per serving:  2.5


  • 50g Parma Ham chopped – 1 syn
  • 2 medium carrots finely chopped
  • 2 celery sticks finely chopped
  • 1 large onion chopped
  • 100g extra lean minced beef
  • 100g extra lean minced pork
  • 125ml red wine – 4.5 syns
  • 300ml beef stock
  • 4 tbsp tomato puree – 2 syns
  • salt and pepper


  • Heat a pan sprayed with fry light and add parma ham, carrot, celery and onion.  Fry gently for 10 mins.
  • Add the minced meat, stir and break up with a spoon until browned
  • Add the wine and a ladle of the stock  and cook for a couple of minutes to allow the wine to reduce slightly
  • Stir in the tomato puree and reduce the heat to low.  Cover and simmer for an hour, stirring every so often.  Add more stock if the mixture starts to dry out.
  • After an hour season to taste and if required add a little more stock to thin the sauce out slightly.

Serve with spaghetti or tagliatelle and a sprinkling of parmesan, making sure to add the syns accordingly.

Slimming world friendly Ragu Bolognese

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Posted by on November 25, 2009 in Recipes


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Awesome fresh coleslaw

Hey peeps,

I have been meaning to post for ages but you know what this time of year is like, it is so busy just now and when I do have a spare minute I am normally vegging in front of the TV!

Now this recipe wasn’t created by me, don’t think I have ever created a recipe????  But anyway I have tweaked it slightly to make it more Slimming World friendly and I urge you to try it.  It is so light and fresh, the last time we make it we couldn’t help but eat it right out of the bowl like the pigs that we are…….

Anyway here it goes and it makes alot and is best used straight away so just adjust the ingredients to suit the amount you need.  I also make this using the shred blade on my food processor so it literally takes about 2 mins to put it all together.

You will find the original recipe here, and the picture at the bottom of the page is also from that website (Which I love by the way, their food is always great.  Just a shame most of it isn’t SW friendly).  I will update with my own when I make it next.  I can promise you though that mine won’t look as pretty!

Syns per recipe: 4 1/2

Servings: 4-6 generous portions

Syns per serving: 1 to be safe


  • 180g finely shredded cabbage
  • 180g  finely shredded red cabbage
  • 1 medium carrot, peeled and grated
  • 1 small onion, shredded
  • 24g  finely chopped spring onions
  • 9 tbsp extra light mayonnaise
  • 2 tablespoons (40ml) white vinegar
  • 1-3 teaspoons sweetner – I would add a little and taste and add more if you need it
  • Salt


  • Stir mayonnaise, white vinegar, sweetner together in a small bowl. Cover bowl and refrigerate until required.  Once needed taste and season accordingly.
  • Mix all the shredded/grated vegetables together in a large bowl and add the dressing when about to serve.  If you mix the vegetables and dressing a while before serving it can make the vegetables go limp so only dress the coleslaw as you are going to serve it.

I urge you to make this, it is really worth it.  Would be excellent with homemade burgers……

Now this isn’t my picture as you will notice straight away, my camera certainly isn’t good enough to take a picture like this.  Come to think of it neither am I….


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Posted by on November 18, 2009 in Recipes


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Slimming world friendly pizza

Hey guys,

Well after Vicky got the go ahead from SW that the wholemeal bread mix from Tesco can be used as a HE (well 57g worth can) here, I just had to make some pizza and rolls.  The rolls were a little heavy but they certainly filled a hole and the pizza was absolutely awesome!!   I used a fail proof pizza sauce recipe that you can find here.

The whole pizza came out at 7 syns as I had 2 HEB worth of base and used my HEA for the cheese, I do Extra Easy, and the base sauce recipe come out at 1 syn because I didn’t use any parmesan.

You can see the various stages of my pizza and ingredients below (The pepperoni isn’t mine):

Pizza ingredients

Pizza sauce

Base with sauce added

Pizza cooking

Finished gorgeous healthy pizza

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Posted by on November 14, 2009 in Recipes


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Bangers and mash with awesome onion gravy

Oh I had the best onion gravy with my bangers and mash last night, it was awesome.  And even better, there wasn’t a gravy granule in sight!!!!!

I got the recipe from here, but tweaked it to make it more slimming world friendly and it worked out at 3 1/2 syns for 2 servings.  It was gloriously oniony and beefy but it was completely vegetarian, or so I was lead to believe on the website and it was worth the 2 syns that I gave it to be safe!


  • 1 large onion (sliced into rings).
  • 1 clove of garlic (Finely chopped
  • 1 level tbsp of plain flour – 3 1/2 syns
  • 350ml of stock (boiling water poured over 1 veg stock cubes)
  • 1 level tsp of Marmite
  • 2 tsp of soy sauce
  • 1 tsp of balsamic vinegar
  • 1 pinch of decent mixed herbs (my addition)
  • Ground black pepper to taste


  • Heat the frylight in a pot over a low heat and add the onion slices.
  • After five minutes add the garlic.
  • Sautee until the onions are soft and transparent.
  • Add the flour and stir in well. Let the flour get a bit nutty.
  • Add the stock gradually, stirring constantly. Then add the Marmite, soy sauce, balsamic vinegar,  mixed herbs and black pepper.
  • Bring the mixture to the boil and simmer very gently for 10 – 15 minutes. Stir every 5 minutes until the gravy thickens and the flavours blend.

So I had it with M&S Extra Lean Pork Sausages and I have to say they are yummy.  I can be very fussy when it comes to sausages incase I get a grizzly bit but these were lovely and at only 1/2 a syn each totally worth it.  Better than any other extra lean sausages I have had before and not a grain of rice in sight, bleurch!

I also had mashed potato’s which I couldn’t finish and loads of petit pois to go with it.  Yummy yummy get in my tummy.

Bangers and Mash with Onion Gravy Slimming World Stylie

And these are the sausages incase anyone is interested, think they were £1.99

The best sausages

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Posted by on November 7, 2009 in Recipes


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Chicken pasta bake

Well I was looking for something to make for dinner on Wednesday night and couldn’t think what I fancied so I had a look on Britmum’s website, who has not let me down yet, and came across her recipe for chicken pasta bake which you can find here.

The only changes I made was to add the cheese to the bake before I added it to the oven and mixed it all through and then covered it and cooked the bake for about 20 mins which was more than long enough, I didn’t want it to dry out.  But it was yummy, made enough for me and my other half for dinner and my lunch the next day!

Yummy chicken and bacon pasta bake

Yummy chicken and bacon pasta bake 2

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Posted by on November 7, 2009 in Recipes


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