The Slimming World Free Food range is made for those days when cooking from scratch just isn’t on the menu. It means you can always have a fuss-free, slimming-friendly option ready and waiting in your freezer.
Our Slimming World sauces are a simple way to take a meal from so-so to super, with next to no effort needed – just pop them in the microwave and stir.
So if you’re feeling saucy, read on to find serving suggestions and recipe ideas to help you make a meal out of Slimming World sauces.
Shop the full Slimming World Free Food range here
Slimming World chip shop curry sauce
This versatile Chinese-style curry sauce is perfect for cook-in curries, stir-fries and, of course, dipping your Slimming World chips!
Make it at home: If you have more time to spare, you’ll find the recipe for this sauce here
Serve it with:
Fish and chips
This chip-shop curry makes a saucy side for a Slimming World fish supper. Make it a champion chippy tea with mushy peas too!
Recipes to try:
Chinese chicken curry
Free
serves 2-3
ready in 30 minutes
What you need:
350g pot Slimming World chip shop curry sauce (available from Iceland stores)
1 cal cooking spray
2 skinless and boneless chicken breasts, cut into bite-size chunks
1 large onion, roughly chopped
2 small peppers (1 red and 1 yellow, if possible), deseeded and roughly chopped
100g sugar snap peas, halved
1 large pak choi, roughly chopped
100g frozen peas
1/4 tsp Chinese five-spice powder
11/2 tbsp reduced-salt soy sauce
2 spring onions, sliced, to serve
chopped fresh coriander, to serve
What you do:
1. Cook the curry sauce according to the pack instructions.
2. Meanwhile, spray a large non-stick wok or frying pan with 1 cal cooking spray and place over a high heat. Add the chicken and stir-fry for 5-6 minutes or until cooked. Set aside and keep warm.
3. Spray the pan with more low-calorie cooking spray, add the onion, peppers, sugar snaps and a little water and stir-fry for 3-4 minutes. Add the pak choi and peas and stir-fry for 1 minute.
4. Return the chicken to the pan and add the curry sauce, five-spice and soy sauce. Fill the curry sauce pot one-quarter of the way up with water, add to the pan and cook until everything is piping hot.
5. Sprinkle over the spring onions and coriander, and serve with rice.
Tip: For a vegetarian alternative to chicken, stir through a can of drained chickpeas when adding the pak choi and peas.
Singapore noodles
Free
serves 2
ready in 30 minutes
vegetarian
What you need:
350g pot Slimming World chip shop curry sauce (available from Iceland stores)
200g plain/naturally smoked firm tofu, cut into bite-size chunks
2 tbsp reduced-salt soy sauce
100g dried vermicelli rice noodles
1 cal cooking spray
1 small onion, sliced
1 red pepper, deseeded and sliced
100g green beans, cut into short lengths
1 medium carrot, peeled and grated
1 small courgette, grated
75g fresh bean sprouts, rinsed
1/2 red chilli, sliced, to serve
chopped fresh coriander, to serve
lime wedges, to serve
What you do:
1. Cook the curry sauce according to the pack instructions.
2. Meanwhile, put the tofu chunks in a bowl and gently stir through 1 tbsp soy sauce.
3. Cook the noodles according to the pack instructions, then snip into bite-size lengths with a pair of kitchen scissors.
4. Spray a large non-stick wok with 1 cal cooking spray and place over a high heat. Stir-fry the onion, pepper and green beans for 3 minutes, then add the carrot, courgette and bean sprouts and cook for 3 minutes, stirring frequently. Set aside and keep warm.
5. Wipe the pan with kitchen paper and spray with a little more low-calorie cooking spray. Add the tofu and its marinade and cook for 2 minutes, stirring occasionally, until the soy sauce has evaporated and the tofu is slightly caramelised.
6. Return the vegetables to the pan and add the noodles, curry sauce and the remaining soy sauce. Cook until everything is piping hot, stirring often.
7. Scatter with sliced chilli and coriander and serve with the lime wedges.
Tip: For a non-vegetarian version, swap the tofu for cooked tiger prawns and cubes of lean ham, visible fat removed.