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 the following Slimming World sauces:
Slimming World Sweet and Sour Sauce
Slimming World Chip Shop Curry Sauce
Slimming World Beef Bolognese Sauce
Shop the full Slimming World Free Food range here
Slimming World Beef Bolognese Sauce
A classic, ready-to-go ragu with minced beef and tomatoes – it’s perfect with pasta, as a topping for a jacket spud and in many more everyday favourites!
Make it at home: You’ll find the recipe for our beef bolognese sauce here
Recipes to try:
Spaghetti bolognese
Saucy, tangy, cheesy – a good ol’ spag bol is a regular on many of our members’ weekly meal plans. And with our brand-new sauce to hand, it’s even easier to make!
Slimming World beef lasagne
Lovely layers of pasta and beef bolognese sauce make for a deliciously satisfying, slim-safe dinner.
Beef ragu pasta bake
Our lightened-up baked version of spag bol is destined to be a new dinnertime go-to.
Chilli-loaded wedges
Load potato wedges with beef bolognese sauce and cheese to turn them into a filling family feast.
Mixed stuffed peppers
If you’re looking for something with a cheeky little kick, these chilli-stuffed peppers are hard to beat!
Slimming World Sweet and Sour Sauce
This ever-popular saucy sensation goes well with chicken, pork, tofu, vegetables… pretty much anything you fancy!
Make it at home: You can find the recipe for our sweet and sour sauce here.
Recipes to try:
Classic sweet and sour prawn stir-fry
serves 2
Free
ready in 25 minutes
What you need:
350g pot Slimming World Sweet and Sour Sauce
1 large carrot, halved lengthways and sliced
100g sugar snap peas
low-calorie cooking spray
1 medium onion, roughly chopped
1 large red pepper, deseeded and cut into bite-size chunks
2 garlic cloves, sliced
2.5cm piece fresh root ginger, peeled and finely shredded
1 red chilli, halved lengthways, deseeded and sliced
200g raw peeled king or tiger prawns, thawed if frozen
4 spring onions, 3 cut into 5cm pieces, 1 thinly sliced
125g fresh pineapple, cut into chunks
What you do:
1. Cook the sauce according to the pack instructions.
2. Meanwhile, cook the carrot and sugar snap peas in a saucepan of boiling water over a high heat for 2 minutes. Drain well.
3. Spray a non-stick wok or large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and red pepper and stir-fry for 6 minutes or until just tender.
4. Increase the heat to high, add the garlic, ginger and chilli and stir-fry for 1 minute. Add the prawns, spring onion pieces, carrot and sugar snaps and stir-fry for 2 minutes or until the prawns are firm and pink.
5. Stir in the sweet and sour sauce and simmer for 2 minutes or until everything is piping hot.
6. Scatter over the sliced spring onion and pineapple and serve with cooked dried noodles or plain boiled rice.
Sweet and sour five-spice chicken tray bake
serves 4
Free
ready in 50 minutes
What you need:
3 tbsp oyster sauce
1 tbsp dark soy sauce
1 level tsp sweetener granules
3 garlic cloves, crushed
5cm piece fresh root ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
1 tsp Chinese five-spice powder*
8 large skinless and boneless chicken thighs, visible fat removed
2 medium onions, cut into bite-size chunks
3 medium sweet peppers, deseeded and cut into bite-size chunks
350g baby corn
3 medium carrots, halved lengthways and sliced
low-calorie cooking spray
2 x 350g pots Slimming World Sweet and Sour Sauce
225g can bamboo shoots, drained
thinly sliced spring onions, to serve
*Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.
What you do:
1. Preheat your oven to 220˚C/fan 200˚C/gas 7.
2. Put the oyster sauce, soy sauce, sweetener, garlic, ginger, chilli and five-spice powder in a mixing bowl and stir well. Add the chicken and toss to coat well.
3. Put the onions, peppers, baby corn and carrots in 1 really large or 2 smaller non-stick roasting tins. Spray with low-calorie cooking spray, toss well and spread the veg out in an even layer. Nestle the chicken thighs among the vegetables, spoon over any marinade left in the bowl and roast for 30 minutes.
4. Meanwhile, cook the sauce according to the pack instructions.
5. Remove the veg from the oven, scatter over the bamboo shoots and pour over the sweet and sour sauce. Return to the oven for 10 minutes or until the chicken and vegetables are cooked and the sauce is bubbling hot. Sprinkle with the spring onions and serve hot with plain boiled rice or noodles.
Thai-style sweet and sour tofu
serves 2
Free
vegan
ready in 25 minutes
What you need:
350g pot Slimming World Sweet and Sour Sauce
low-calorie cooking spray
400g pack firm plain tofu, drained and cut into small chunks
1 medium onion, roughly chopped
3 small peppers (a mix of colours), deseeded and cut into bite-size chunks
2 garlic cloves, sliced
2.5cm piece fresh root ginger, peeled and finely shredded
2 small red chillies, deseeded and thinly sliced across
1 tbsp soy sauce
juice of ½ unwaxed lime, plus wedges to serve
½ large cucumber, halved lengthways, deseeded and sliced
150g cherry tomatoes, halved
fresh coriander sprigs, to serve
What you do:
1. Cook the sauce according to the pack instructions.
2. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Cook the tofu for 3 minutes or until golden, turning often, and transfer to a plate.
3. Spray the pan with more low-calorie cooking spray, add the onion and peppers and stir-fry for 6 minutes or until just tender. Add the garlic, ginger and chillies and stir-fry for 1 minute.
4. Return the tofu to the pan, pour over the sweet and sour sauce and add the soy sauce and lime juice. Bring to a simmer and cook for 1 minute. Stir in the cucumber and cherry tomatoes and simmer for 2-3 minutes or until everything is piping hot. Season to taste, add the coriander sprigs and serve with plain boiled rice and lime wedges.
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)
low-calorie 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 low-calorie 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
low-calorie 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 low-calorie 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.