9 Freeze-Ahead Batch Cook Meals | Slimming World Prep

Prepping, batch cooking and freezing meals is just smart behavior for any busy mum or hard working family. Anyone who has followed the Slimming World plan will know how hard it can be to think of good Syn free meals each day.. and usually they take quite a bit of effort to make. So it just makes perfect sense to batch cook and freeze portions to use any time.

I have compiled a list of my delicious recipes which make perfect batch cooking and freezing.

Most of these recipes are fine for reheating in the microwave but please make sure you store them in a microwave suitable container. I would suggest keeping these in the freezer for no longer than one month.

1. Chilli beef strips

Reheat in the microwave from frozen.
Make sure this is piping hot before serving.




2. BBQ Pulled Pork

Reheat in the microwave from frozen. Make sure this is piping hot before serving.
Serve in a roll, or with rice or with chips.



3. Beef in Black bean sauce

Works best fully defrosting before reheating in the microwave to avoid the beef going tough.




4. Cottage pie

Works best fully defrosting before reheating in the microwave to avoid the potato going watery.



5. Chicken Tikka curry

Simply reheat from frozen in the microwave but please ensure the chicken is piping hot before serving.



6.  Chicken and Bacon tomato pasta

This one is perfect for reheating and it even tastes better 🙂 But please ensure the chicken is piping hot before serving.



7. Chilli con carne

Simply reheat from frozen but ensure this is piping hot before serving.




8. Beef Curry

Simply reheat in the microwave from frozen but please ensure this is piping hot before serving.




9. Butternut squash lasgna

This can be made into 6 portions and reheated from frozen.


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Syn Free Slow Cooker Chilli Con Carne | Slimming World Recipe

I have been trying lots of recipes in my new Crock pot slow cooker. Tonight was a delicious Chilli Con Carne. Just 10 minutes prep time and 4 hours in the slow cooker on high or 8 hours on low.

Portion size perfect for 3 – 4 people (or keep and reheat the next night, and the next.. or freeze)


– 500g of 5% lean beef mince (or you could use turkey mince)
– 1 Beef Stock cube
– 150ml of boiling water
– 1 Red chilli
– 1 Yellow pepper
– 1 Red pepper
– 1 Large onion (or frozen onion)
– 1/2 Tsp Hot chilli powder (or 1 Tsp if you like it hot)
– 1/2 Tsp ground Cumin
– 2 x Chopped tomatoes
– 1 Tin of 500g kidney beans
– 1 Tsp Worcestshire sauce
– 1 Glove of garlic (or 1 tsp garlic powder or flakes)
– 1 Tsp Paprika
– A season of salt and pepper
Fry light


– Spray a little Fry Light into a pan (or your Crock-Pot Saute pan) and brown your mince.
– Drain any excess fat from the mince. I am quite obsessed with this so i even put the mince into kitchen roll and really soak up any extra fat or water. (Shown above)
– Finely chop peppers, onion, chilli etc. Drain your kidney beans and put into the slow cooker with your mince.
– Add your chopped tomatoes, spices and seasoning. I suggest draining the chopped tomatoes before adding them to the slow cooker, you want as little moisture going in as possible because so much water will come out of the vegetables etc.
– Make your stock with stock cube and 150ml of boiling water and add that to the slow cooker.
– Cook on high heat for 4 hours or low heat for 8 hours.

Such as easy recipe and so tasty too!
Serve over rice or cauliflower rice or vegetables.

If you don’t already have a slow cooker I HIGHLY recommend this amazing slow cooker from Crock Pot.


The best thing about the CSC026 Crock-Pot slow cooker is the saute pan which can even be used on an induction hob and stored in fridge or freezer too.

I will be honest the main reason I went for this slow cooker is because I wanted it to fit in with our White/Grey kitchen theme but it turns out it really is an amazing product.

My old slow cooker was cheap and didn’t even have a timer on it. It’s definitely worth paying a little extra for a quality classy looking product.

It’s great for creating loads of wonderful Slimming World recipes and saves so much time when cooking.

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Syn Free 5 Bean Chilli With Wedges | Slimming World Recipe


For the chilli:

Hot and spicy mixed beans 290g
– 1/2 a chopped onion (or 100g of frozen chopped)
– 500g of passata
– 1 chopped red pepper
– 1 chopped yellow pepper
– 1 tsp of paprika
– 1 tsp of hot chilli powder (add more for an extra kick)
– 1/2 tsp of garlic powder (or 1 garlic clove)
– Salt and pepper

For the wedges

– 4 or 5 large Maris pipers or king edwards
Fry light
– Paprika
– Salt and pepper


For the chilli

– Add onion and peppers into a frying pan with a few sprays of fry light.
– Once softened add the drained can of beans and garlic.
– Add the passata, paprika, chilli powder, salt and pepper and allow to simmer.

For the wedges

– Slice potatoes into wedges (with the skin on)
– Part boil in a saucepan for approx 5 minutes.
– Spray a baking tray with fry light and add the potatoes.
– Spray lightly with fry light, sprinkle with paprika and season with salt n pepper.
– Bake for around 25 – 30 minutes at 220c or until golden brown.

Serve the chilli over wedges.. for added treat cover with your grated cheese from your healthy extra a allowance. Or what about a spoonful of quark or natural yogurt to replace sour cream 🙂

Have you created this recipe? Don’t forget to tag me in your photos on Instagram 🙂 @fatgirlskinny_sw

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Syn Free Chilli With Beef Strips & Rice | Slimming World Recipe

We loooove our chilli’s, but Hubby fancied trying our usual recipe using strips of beef to try and copy his favourite Mexican meal of “Chile Rojo” Thankfully it is not quite as hot as that 🙂 The spices are based on a mild recipe so if you fancy it a bit hotter just had a bit more hot chilli powder :).

All syn free… add as much rice as you feel you need.. hubby and i usually have approx 80g each for a hearty serving. This chilli recipe serves 3-4 people.


– Approx 500g Frying steak (We literally use the cheapest tesco everyday value as it works just fine)
– 2 peppers (we tend to use a red and a yellow)
– 1 onion
– 1 tin of kidney beans
– 2 tsp Paprika
– 1 tsp Cayenne Pepper
– 1 tsp Hot Chilli powder
– 1 Beef stock cube
– 2 tsp Garlic flakes (OR 1 Clove garlic)
– 1 tin Chopped tomatoes (we like the ones with chilli in for an extra kick)
– 250g passata

– Rice to serve


  • Heat a frying pan with a few spritz’s of frylight.
  • Finely chop peppers and onion and fry until soft.
  • Meanwhile use a knife (or i prefer to use sharp kitchen scissors) to cut the steak into very tiny strips, add this to the pan and fry for a few minutes.
  • Add all spices, mix together and then add the chopped tomatoes. Allow to simmer for 2 or 3 minutes before adding the passata.
  • Simmer (do not boil) on a low heat for 15 – 20 minutes and serve over rice.

Enjoy 🙂

Have you created this recipe? Don’t forget to tag me in your photos on Instagram 🙂 @fatgirlskinny_sw

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Syn Free Mexican Fajitas | Slimming World Recipe

Almost 3 years ago (whilst living the Sunny lifestyle in Lanzarote) I decided to make Chicken Fajitas for the first time ever.. and my husband protested greatly… I think his words were “Oh i don’t want them… you know i hate peppers and stuff why would i like them?”…. I ignored him and made them anyway and now it’s his very favourite meal! Oh how i love to prove him wrong lol!

We usually have Fajitas at least once a week and I wasn’t about to stop even being on my Slimming World diet! I have put together my Syn free recipe for you all to enjoy 🙂

The main thing is to swap the tortilla wraps for large lettuce leafs and they are still as delicious.. or if you really cannot resist the wraps i have found the Weight watchers brown and white wraps are some of the lowest at only 4.5 syns each or 1 wrap is a Healthy extra B. Sometimes i treat myself to one wrap and cut it into strips. Then i can add a couple of strips in with my lettuce leafs 🙂

Ingredients: (Serves 2 – 3 people, MILD spice)

This recipe is for “Chicken Fajitas”

  • 350g Skinless chicken breast thinly sliced (remove any traces of fat)IMG_7007
  • 4 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • 1 Tsp HOT Chilli Powder
  • 1 Clove Garlic or 1 Tsp lazy garlic
  • 1/2 Tsp Black Pepper
  • Pinch of salt
  • 1/2 Tsp Basil
  • 1 Tin of Red kidney beans
  • 1 Chicken Stock cube
  • 2 Large peppers (your choice of yellow, red, green or orange etc)
  • 1 Small onion or 1/2 a cup of frozen diced onion
  • 1/4 pint of Water

For Beef Fajitas: Use 350g lean thinly sliced beef and use a beef stock cube

Could also be made with Turkey

To serve:

  • I use 4 Large lettuce leafs
  • I serve with 50g of long grain rice each
  • I also use my 40g Low fat cheese Healthy extra A allowance


  • Heat a frying pan on the hob, it is best to get this very hot (try not to use any oil.. but a few squirts of frylight can be used if required)
  • Thinly slice the chicken and place into a bowl. Add Paprika, Cayenne Pepper, Hot chilli powder, Garlic, Black Pepper, Salt, Basil and crushed stock cube. Add Water and mix together with the chicken to marinate (this could also be left over night).
  • Add chicken to the hot pan and cook for a few minutes.
  • Thinly slice the 2 peppers and onion and add this to the pan along with the kidney beans.
  • The mixture usually takes 15 to 20 minutes to cook and soften pepper etc. You may need to add a little more water if the mixture dries.
  • Serve in the pan or a special cast iron fajita pan to keep warm.

All completely syn free and totally delicious 🙂 Enjoy xx

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