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The Slimming World Free Meals vary, accessible completely at Iceland, was made for these days when cooking from scratch simply isn’t on the menu. It means that you would be able to at all times have a fuss-free, slimming-friendly possibility prepared and ready in your freezer. Even higher, the whole lot within the meals vary (which incorporates meals, meats, sides, soups and sauces, plus lunch bowls, tray bakes and ‘able to cook dinner’ dishes – phew!) is totally Free.
Free Meals assist fill you up and depart you feeling glad for longer, and so they’re known as Free Meals as you don’t must weigh, measure or depend them in any means! They’re on the coronary heart of our Meals Optimising consuming plan and the Slimming World Free Meals vary – making it straightforward to maintain your slimming targets on monitor, regardless of how busy life may get.
Our Slimming World sauces are a easy solution to take a meal from so-so to tremendous, with subsequent to no effort wanted – simply pop them within the microwave and stir.
So for those who’re feeling saucy, learn on to search out serving recommendations and recipe concepts that can assist you make a meal out of the next Slimming World sauces:
Slimming World Creamy Tomato Sauce
Slimming World Candy and Bitter Sauce
Slimming World Chip Store Curry Sauce
Slimming World Soy and Ginger Sauce
Store the total Slimming World Free Meals vary right here
Slimming World Creamy Tomato Sauce
A flexible, vegetarian sauce made with ripe tomatoes, basil, oregano and pure yogurt.
Make it at house: You’ll discover the recipe for our creamy tomato sauce right here
Recipes to attempt:
Candy potato and beef hash
serves 4
Free
prepared in 45 minutes
What you want:
2 x 350g pots Slimming World Creamy Tomato Sauce
750g lean beef mince (5% fats or much less)
1 giant onion, finely chopped
400g candy potatoes, peeled and roughly chopped
2 peppers (1 purple, 1 yellow), deseeded and reduce into chunks
low-calorie cooking spray
1 tbsp smoked paprika, plus 1 tsp
4 medium eggs*
150g fat-free pure Greek yogurt
recent parsley sprigs, to serve
*Pregnant ladies, the aged, infants and toddlers are suggested to eat eggs exhibiting the British Lion stamp if consuming uncooked or partially cooked eggs.
What you do:
1. Prepare dinner the tomato sauce pots in line with the directions and put aside.
2. On the identical time, put a big deep frying pan (about 25cm throughout) over a medium-high warmth. Add the meat and onion and cook dinner for 10 minutes or till the meat is cooked via, stirring sometimes and breaking apart the meat. Drain off any fats.
3. Whereas the meat is cooking, put the candy potatoes and peppers in one other non-stick frying pan, spray with low-calorie cooking spray and cook dinner over a medium warmth for 10 minutes or till softened, stirring sometimes.
4. Add 1 tbsp paprika to the meat and cook dinner for 1 minute, then add the tomato sauce and blend effectively. Stir the candy potatoes and peppers via the meat, cowl and cook dinner over a medium warmth for quarter-hour, stirring sometimes.
5. When the meat is nearly cooked, give the pan you used for the candy potatoes a wipe with kitchen paper, spray with low-calorie cooking spray and put it over a medium warmth. Break within the eggs and fry for 2-3 minutes or till cooked how you want them. Carry the eggs on to the meat combination utilizing a fish slice.
6. Combine the remaining 1 tsp paprika into the yogurt.
7. High the meat with the parsley sprigs and serve with the spiced yogurt and Pace greens.
Creamy tomato and garlic seafood linguine
serves 4
Free
prepared in 25 minutes
What you want:
200g dried linguine (or spaghetti)
2 x 350g pots Slimming World Creamy Tomato Sauce
low-calorie cooking spray
1 medium onion, halved and sliced
2 garlic cloves, sliced
350g frozen uncooked seafood choice (often mussels, prawns and squid), thawed
4 tbsp chopped recent basil
4 tbsp chopped recent parsley
30g rocket leaves, to serve
1 tbsp balsamic vinegar
What you do:
1. Prepare dinner the linguine in line with the pack directions. Drain effectively and put aside.
2. On the identical time, cook dinner the tomato sauce pots in line with the directions.
3. Spray a big saucepan with low-calorie cooking spray and put it over a medium warmth. Add the onion and garlic and cook dinner for 5-6 minutes or till softened and frivolously golden, including a number of tbsp water if something is sticking. Add the frozen seafood and cook dinner for five minutes, stirring till softened, then stir within the tomato sauce and basil, cowl and simmer for one more 5 minutes.
4. Stir the linguine and parsley via the seafood, season to style and divide between shallow bowls. Toss the rocket with the vinegar and pile on prime of every bowl. Grind over some extra freshly floor black pepper and serve with salad.
Creamy tomato baked eggs
serves 4
Free
vegetarian
prepared in 25 minutes
What you want:
low-calorie cooking spray
3 giant peppers (2 purple, 1 yellow), deseeded and reduce into quarters
1 giant purple onion, reduce into wedges
2 x 350g pots Slimming World Creamy Tomato Sauce
1 medium carrot, peeled and grated
1 tsp dried chilli flakes
small pack recent basil, a number of leaves reserved, the remainder roughly chopped
4 medium eggs*
250g plain quark
4 spring onions, thinly sliced
*Pregnant ladies, the aged, infants and toddlers are suggested to eat eggs exhibiting the British Lion stamp if consuming uncooked or partially cooked eggs.
What you do:
1. Preheat your oven to 200˚C/fan 180˚C/fuel 6.
2. Spray giant non-stick ovenproof pan (about 28cm throughout) with low-calorie cooking spray and put it over a medium warmth. Prepare dinner the peppers and onion for 8-10 minutes or till softened and cooked via, stirring sometimes.
3. On the identical time, cook dinner the tomato sauce pots in line with the directions.
4. Spray a big non-stick saucepan with low-calorie cooking spray and put it over a excessive warmth. Add the carrot and chilli flakes and cook dinner for 1 minute, stirring, then stir via the tomato sauce and chopped basil.
5. Stir the sauce into the peppers and onion and make 4 small wells within the combination. Break within the eggs and add giant spoonfuls of the quark. Season with freshly floor black pepper and bake for quarter-hour or till the eggs are cooked to your liking. Scatter over the spring onions and basil leaves to serve.
Peri-peri hen with spiced wedges
Discover the recipe right here
Creamy roasted tomato and basil risotto
Discover the recipe right here
Baked Moroccan cauliflower
Discover the recipe right here
Slimming World Candy and Bitter Sauce
This ever-popular saucy sensation goes effectively with hen, pork, tofu, greens… just about something you fancy!
Make it at house: Yow will discover the recipe for our candy and bitter sauce right here.
Recipes to attempt:
Traditional candy and bitter prawn stir-fry
serves 2
Free
prepared in 25 minutes
What you want:
350g pot Slimming World Candy and Bitter Sauce
1 giant carrot, halved lengthways and sliced
100g sugar snap peas
low-calorie cooking spray
1 medium onion, roughly chopped
1 giant purple pepper, deseeded and reduce into bite-size chunks
2 garlic cloves, sliced
2.5cm piece recent root ginger, peeled and finely shredded
1 purple chilli, halved lengthways, deseeded and sliced
200g uncooked peeled king or tiger prawns, thawed if frozen
4 spring onions, 3 reduce into 5cm items, 1 thinly sliced
125g recent pineapple, reduce into chunks
What you do:
1. Prepare dinner the sauce in line with the pack directions.
2. In the meantime, cook dinner the carrot and sugar snap peas in a saucepan of boiling water over a excessive warmth for two minutes. Drain effectively.
3. Spray a non-stick wok or giant frying pan with low-calorie cooking spray and place over a medium warmth. Add the onion and purple pepper and stir-fry for six minutes or till simply tender.
4. Improve the warmth to excessive, add the garlic, ginger and chilli and stir-fry for 1 minute. Add the prawns, spring onion items, carrot and sugar snaps and stir-fry for two minutes or till the prawns are agency and pink.
5. Stir within the candy and bitter sauce and simmer for two minutes or till the whole lot is piping scorching.
6. Scatter over the sliced spring onion and pineapple and serve with cooked dried noodles or plain boiled rice.
Candy and bitter five-spice hen tray bake
serves 4
Free
prepared in 50 minutes
What you want:
3 tbsp oyster sauce
1 tbsp darkish soy sauce
1 stage tsp sweetener granules
3 garlic cloves, crushed
5cm piece recent root ginger, peeled and finely grated
1 purple chilli, deseeded and finely chopped
1 tsp Chinese language five-spice powder*
8 giant skinless and boneless hen thighs, seen fats eliminated
2 medium onions, reduce into bite-size chunks
3 medium candy peppers, deseeded and reduce into bite-size chunks
350g child corn
3 medium carrots, halved lengthways and sliced
low-calorie cooking spray
2 x 350g pots Slimming World Candy and Bitter Sauce
225g can bamboo shoots, drained
thinly sliced spring onions, to serve
*Be careful for spice/seasoning blends which have added components (like sugar, oil or starch). To guard your weight reduction, depend ½ Syn per stage tsp/1½ Syns per stage tbsp.
What you do:
1. Preheat your oven to 220˚C/fan 200˚C/fuel 7.
2. Put the oyster sauce, soy sauce, sweetener, garlic, ginger, chilli and five-spice powder in a mixing bowl and stir effectively. Add the hen and toss to coat effectively.
3. Put the onions, peppers, child corn and carrots in 1 actually giant or 2 smaller non-stick roasting tins. Spray with low-calorie cooking spray, toss effectively and unfold the veg out in a fair layer. Nestle the hen thighs among the many greens, spoon over any marinade left within the bowl and roast for half-hour.
4. In the meantime, cook dinner the sauce in line with the pack directions.
5. Take away the veg from the oven, scatter over the bamboo shoots and pour over the candy and bitter sauce. Return to the oven for 10 minutes or till the hen and greens are cooked and the sauce is effervescent scorching. Sprinkle with the spring onions and serve scorching with plain boiled rice or noodles.
Thai-style candy and bitter tofu
serves 2
Free
vegan
prepared in 25 minutes
What you want:
350g pot Slimming World Candy and Bitter Sauce
low-calorie cooking spray
400g pack agency plain tofu, drained and reduce into small chunks
1 medium onion, roughly chopped
3 small peppers (a mixture of colors), deseeded and reduce into bite-size chunks
2 garlic cloves, sliced
2.5cm piece recent root ginger, peeled and finely shredded
2 small purple chillies, deseeded and thinly sliced throughout
1 tbsp soy sauce
juice of ½ unwaxed lime, plus wedges to serve
½ giant cucumber, halved lengthways, deseeded and sliced
150g cherry tomatoes, halved
recent coriander sprigs, to serve
What you do:
1. Prepare dinner the sauce in line with the pack directions.
2. In the meantime, spray a big non-stick frying pan with low-calorie cooking spray and place over a medium warmth. Prepare dinner the tofu for 3 minutes or till golden, turning usually, and switch to a plate.
3. Spray the pan with extra low-calorie cooking spray, add the onion and peppers and stir-fry for six minutes or till simply tender. Add the garlic, ginger and chillies and stir-fry for 1 minute.
4. Return the tofu to the pan, pour over the candy and bitter sauce and add the soy sauce and lime juice. Convey to a simmer and cook dinner for 1 minute. Stir within the cucumber and cherry tomatoes and simmer for 2-3 minutes or till the whole lot is piping scorching. Season to style, add the coriander sprigs and serve with plain boiled rice and lime wedges.
Slimming World chip store curry sauce
This versatile Chinese language-style curry sauce is ideal for cook-in curries, stir-fries and, after all, dipping your Slimming World chips!
Make it at house: When you have extra time to spare, you’ll discover the recipe for this sauce right here
Serve it with:
Fish and chips
This chip-shop curry makes a saucy aspect for a Slimming World fish supper. Make it a champion chippy tea with mushy peas too!
Recipes to attempt:
Chinese language hen curry
Free
serves 2-3
prepared in half-hour
What you want:
350g pot Slimming World chip store curry sauce (accessible from Iceland shops)
low-calorie cooking spray
2 skinless and boneless hen breasts, reduce into bite-size chunks
1 giant onion, roughly chopped
2 small peppers (1 purple and 1 yellow, if doable), deseeded and roughly chopped
100g sugar snap peas, halved
1 giant pak choi, roughly chopped
100g frozen peas
1/4 tsp Chinese language five-spice powder
11/2 tbsp reduced-salt soy sauce
2 spring onions, sliced, to serve
chopped recent coriander, to serve
What you do:
1. Prepare dinner the curry sauce in line with the pack directions.
2. In the meantime, spray a big non-stick wok or frying pan with low-calorie cooking spray and place over a excessive warmth. Add the hen and stir-fry for 5-6 minutes or till cooked. Put aside and maintain heat.
3. Spray the pan with extra low-calorie cooking spray, add the onion, peppers, sugar snaps and slightly water and stir-fry for 3-4 minutes. Add the pak choi and peas and stir-fry for 1 minute.
4. Return the hen to the pan and add the curry sauce, five-spice and soy sauce. Fill the curry sauce pot one-quarter of the best way up with water, add to the pan and cook dinner till the whole lot is piping scorching.
5. Sprinkle over the spring onions and coriander, and serve with rice.
Tip: For a vegetarian various to hen, stir via a can of drained chickpeas when including the pak choi and peas.
Singapore noodles
Free
serves 2
prepared in half-hour
vegetarian
What you want:
350g pot Slimming World chip store curry sauce (accessible from Iceland shops)
200g plain/naturally smoked agency tofu, reduce into bite-size chunks
2 tbsp reduced-salt soy sauce
100g dried vermicelli rice noodles
low-calorie cooking spray
1 small onion, sliced
1 purple pepper, deseeded and sliced
100g inexperienced beans, reduce into brief lengths
1 medium carrot, peeled and grated
1 small courgette, grated
75g recent bean sprouts, rinsed
1/2 purple chilli, sliced, to serve
chopped recent coriander, to serve
lime wedges, to serve
What you do:
1. Prepare dinner the curry sauce in line with the pack directions.
2. In the meantime, put the tofu chunks in a bowl and gently stir via 1 tbsp soy sauce.
3. Prepare dinner the noodles in line with the pack directions, then snip into bite-size lengths with a pair of kitchen scissors.
4. Spray a big non-stick wok with low-calorie cooking spray and place over a excessive warmth. Stir-fry the onion, pepper and inexperienced beans for 3 minutes, then add the carrot, courgette and bean sprouts and cook dinner for 3 minutes, stirring incessantly. Put aside and maintain heat.
5. Wipe the pan with kitchen paper and spray with slightly extra low-calorie cooking spray. Add the tofu and its marinade and cook dinner for two minutes, stirring sometimes, till the soy sauce has evaporated and the tofu is barely caramelised.
6. Return the greens to the pan and add the noodles, curry sauce and the remaining soy sauce. Prepare dinner till the whole lot is piping scorching, stirring usually.
7. Scatter with sliced chilli and coriander and serve with the lime wedges.
Tip: For a non-vegetarian model, swap the tofu for cooked tiger prawns and cubes of lean ham, seen fats eliminated.
This spicy sensation options crispy chunks of tofu and crunchy veg smothered in a spicy tomato sauce.
Slimming World Soy and Ginger Sauce
This sauce is as versatile as it’s lip-smacking! Use it as a marinade for hen or beef, as a dressing for salads or as a cooking sauce for stir-fries.
Recipes to attempt:
Beef, pepper and spring onion yakitori
These sticky, barely charred Japanese-style skewers are super-easy to make
Discover the recipe right here
Prawn and shiitake mushroom salad
Juicy seafood, crisp veg and a chic savoury sauce come collectively in sensational fashion for this gorgeous stir-fry
serves 4
Free
prepared in 25 minutes
What you want:
350g pot Slimming World Soy and Ginger Sauce
low-calorie cooking spray
125g shiitake mushrooms, halved if giant
1 giant purple pepper, deseeded and sliced
150g sugar snap peas, halved lengthways
small bag of salad leaves
small pack recent coriander
grated zest and juice of 1 lime, plus wedges to serve
300g cooked king or tiger prawns, thawed if frozen
What you do:
1. Prepare dinner the sauce in line with the pack directions, then cowl and maintain heat.
2. On the identical time, spray a big non-stick frying pan with low-calorie cooking spray and put it over a excessive warmth. Add the mushrooms and cook dinner for 3-4 minutes or till softened however nonetheless retaining their form. Tip them into a big serving bowl.
3. Add the purple pepper to the pan and cook dinner for 3 minutes, then add the sugar snap peas and cook dinner for two minutes or till the peppers and sugar snaps are softened and frivolously charred. Add to the mushrooms to chill.
4. Put the salad leaves, coriander and lime zest in a big bowl and toss with 2 tbsp ice-cold water.
5. Return the frying pan to a excessive warmth and add the prawns, lime juice and loads of freshly floor black pepper. Prepare dinner for 1 minute then add half of the soy and ginger sauce and cook dinner on excessive for 30 seconds.
6. Toss the cooled veg with the salad leaves, organize on plates with the prawns and sauce, and frivolously combine collectively. Serve with lime wedges for squeezing over and the remainder of the sauce in a bowl as further dressing.
Sichuan-style aubergine
Crushed Sichuan peppercorns give our vegan tea added tingle
Discover the recipe right here
Spinach and pepper-stuffed sea bass
A scrumptious dish that has date night time written throughout it!
serves 2
Free
dairy-free
prepared in 55 minutes
What you want:
350g pot Slimming World Soy and Ginger Sauce
low-calorie cooking spray
1 small purple pepper, deseeded and sliced
1 small orange pepper, deseeded and sliced
1 lemongrass stalk, outer layers discarded, thinly sliced
8 spring onions, 6 shredded, 2 sliced, to serve
100g child spinach
14 sea bass fillets
What you do:
1. Preheat your oven to 200°C/fan 180°C/fuel 6.
2. Prepare dinner the sauce in line with the pack directions, then maintain heat.
3. Spray a big non-stick frying pan with low-calorie cooking spray and put it over a excessive warmth. Add the peppers and lemongrass and cook dinner for 3-4 minutes or till softened and aromatic. Add the shredded spring onions and cook dinner for 1 minute, stirring, then add the spinach and cook dinner for 30 seconds to wilt it. Stir in 4 tbsp of the soy and ginger sauce and take away from the warmth.
4. Put 2 sea bass fillets on a board, skin-side down, and spoon the filling over them. High with the remaining sea bass fillets, skin-side up and, utilizing kitchen string, tie the fillets collectively to carry the filling within the centre. Put the fish in a small roasting tin and pour over the remaining sauce. Roast for 15-20 minutes, till the fish is frivolously golden and cooked via, with out turning them. Scatter over the sliced spring onions and serve with frivolously roasted new potatoes or plain boiled rice.
Scorching and bitter hen pho
For those who suppose the normal Vietnamese soup is pho-nemonal, you’ll love our lightened-up take
Discover the recipe right here
Tofu nasi goreng
A pot of Slimming World sauce and slightly spice turns tofu and rice right into a scorching sensation
serves 4
Free
vegan, vegetarian, dairy-free
prepared in 35 minutes
What you want:
280g plain agency tofu, drained and reduce into chunks
½ tsp paprika
350g pot Slimming World Soy and Ginger Sauce
250g dried basmati rice
125g inexperienced beans, trimmed
low-calorie cooking spray
4 shallots, peeled and thinly sliced
1 giant purple pepper, deseeded and thinly sliced
2 pak choi, reduce into 2.5cm-thick slices
3 giant salad onions (they appear to be huge spring onions), sliced
1 purple chilli, thinly sliced (deseed it for those who choose a barely milder dish)
2 limes, halved
1 tbsp tomato purée
What you do:
1. Preheat your oven to 200˚C/fan 180˚C/fuel 6.
2. Put the tofu and paprika in a bowl, add 2 tsp roughly crushed black peppercorns and toss to coat effectively. Line a baking sheet with baking paper, unfold out the tofu and bake for 10 minutes or till frivolously golden.
3. On the identical time, cook dinner the soy and ginger sauce and the rice in line with the pack directions. Drain the rice and put aside within the pan.
4. Whereas the sauce and rice are cooking, cook dinner the inexperienced beans in a saucepan of boiling water for five minutes, then drain effectively.
5. Spray a big non-stick frying pan or wok with low-calorie cooking spray and cook dinner the shallots over a medium warmth for five minutes or till golden and crispy, stirring sometimes. Switch to a plate and maintain heat.
6. Add the purple pepper, pak choi, salad onions and chilli to the frying pan or wok and cook dinner over a excessive warmth for 3-4 minutes or till softened. Push the greens to at least one aspect of the pan, add the lime halves, cut-side down, and cook dinner for 1 minute (this helps launch the juice once you squeeze them later). Set the limes apart, then add the inexperienced beans and toss with the purple pepper, pak choi and salad onions.
7. Pour half of the soy and ginger sauce into the rice, toss over a medium warmth for 30 seconds, then spoon onto plates. Prepare the pak choi combination on prime, then scatter over the tofu. Combine the tomato purée into the remaining soy and ginger sauce and spoon it onto the tofu and veg. Sprinkle on the crispy shallots and serve with the cooked lime halves for squeezing over.
Discover out extra in regards to the Slimming World Free Meals vary right here
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