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Slimming World syn free Onion Bhajis

Slimming World syn free Onion Bhajis
My tasty – but not photogenic – Slimming World syn free Onion Bhajis

Slimming World syn free Onion Bhajis?

I was dubious about Slimming World syn free Onion Bhajis. How can such a beautiful thing be replicated on Slimming World and still taste good?

Well trust me! They’re gorgeous. I first tried them at a taster session and was so impressed I made them at home and then rustled up a syn-free mint yogurt to go with it.

As well as being awesome, they are made up of speedy onion so it really does help with your weight loss…now to resist moving on to a cheeky takeaway curry after the bhajis – just make your own!

It takes about 10 minutes to prep all the bits and pieces and 20 minutes to cook them so all in all, not too much effort for something DEFINITELY worth it!


  • Frylight
  • 1 large onion – finely sliced
  • 2 large eggs – beaten
  • 1 sweet potato – grated
  • 1 tablespoon of curry powder
  • 1 tablespoon of tumeric
  • 1 teaspoon of chilli flakes (or a bit more if you like a kick!


Piece of cake. NOT literally, especially if you’re on Slimming World!

Put all of the ingredients above (except the frylight) into a bowl and mix them together. Get greaseproof paper or tin foil on an oven tray and give it a liberal spray with frylight.

Mould the mixture into balls – I reckon you can get about 12 out of the mixture. Bake in the oven at 180 degrees until golden brown. Serve with a gorgeous syn-free mint sauce.

Winner winner, bhaji dinner x

Slimming World Lasagne

This is a really straightforward  dish - as my husband commented last night, it seems like a complicated and time-consuming dish but it's actually really simple.

Meat Sauce

5% beef mince - 500g


Mixed Herbs

Onions - 2

3 cloves of garlic

Chopped tomatoes - 2 cans

4 chestnut Mushrooms

1/2 Carrot - grated

Tomato puree - 1 tablespoon

1 beef stock cube - crumbled into sauce

White Sauce

250g quark

250g fat free yogurt

60g parmesan



Pinch of mixed herbs

Other ingredients:


Lasagne sheets

Slimming World Lasagne

Slimming World Lasagne


I make it just as I would my bolognese then pop it into a casserole dish, top with the white sauce and Lasagne sheets, then leave it for 30 minutes in the oven at 180 degrees celsius.

Chop the two onions and crush the three cloves of garlic. Coat the pan in frylight and slowly cook the onions. Once they are softened, add the garlic and the herbs. I find if I add the herbs at this point, you get a much nicer flavour through the dish.

Add the mince and break it up. Cook through for 5 minutes then add the chopped tomatoes, puree and 1/2 carrot. Crumble up a stock cube and stir through.

Meanwhile, add the quark, yogurt and grated Parmesan into a bowl and mix thoroughly. Season with salt and pepper and a small pinch of mixed herbs.

Take half the meat sauce mixture and line the bottom of a casserole dish. Add the Lasagne sheets and top with half the white sauce mix. Repeat again until all the ingredients are used. I then top with a little more Parmesan - around 30g to help it brown and crisp up in the oven.

Serve with a mixed green salad.

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Slimming World Spicy Meatballs

Slimming World Spicy Meatballs

This recipe is really easy, and is packed full of flavour – no-one wants to feel deprived when they’re watching what they eat!

Slimming World Meatballs in Chunky Tomato Sauce - Syn Free

Slimming World Meatballs in Chunky Tomato Sauce - Syn Free


For the Meatballs

5% mince - 500g

Mixed Herbs


Dried chilli flakes


Black Olives

Sun-dried tomatoes

Red onion

White onion


For the sauce

Chopped tomatoes

Beef stock


Red onion


Red pepper

Black Olives


Mixed Herbs



Worcestershire sauce


First, dice up the onion and red onion that will be used in both the sauce and the meatballs themselves. Put a small handful of each into a hand blender bowl. Add the sun-dried tomatoes, oregano, mixed herbs, some olives and garlic. Blend these up to make a fine paste.

Next, start the sauce. Dry-fry the remaining red and white onion, add a little garlic and lots of mixed herbs and oregano. Dice up some red pepper, some black olives and a few mushrooms - 3 or 4 will do. Add these to the pan and let them soften a little. Add the chopped tomatoes and the beef stock and let it simmer. Add a splash of Worcestershire sauce, a little salt and pepper and a pinch of sweetener.

Add the paste you made earlier to a large mixing bowl with the 5% mince. Mix together (by hand I find works best) and sprinkle over dried chilli flakes to taste and add an egg. Be careful at this point - dried chilli flakes go a long way!

Separate into 16-20 meatballs. You can either grill or dry-fry the meatballs for around 10-12 minutes. Cook spaghetti and drain, serve meatballs on top, and finish off with the chunky tomato sauce.

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