Slimming world pasties

Hello Dear Reader,

I’ve seen these all over the internet and I thought I’d have a go. Here’s what I put inside:

2 leek, sliced.

One large  courgette, cut into small chunks

1 large red pepper, diced.

Spray of frylight and cook for ten fifteen minutes.

8 rasher of lean bacon, remove any fat and diced

100g of tomato paste

Plenty of black pepper.

One laughing cow light triangle per pasty 

1 beaten large egg – use this to seal the pasty and glaze it

I cooked it until everything as well cooked.

I used gluten free wraps bit expensive at 50p each!

Eight slices of lean bacon at £2.

Asda free range eggs at £1.50


I covered the wrap with beaten egg, added the filling and popped a cheese triangle inside.

Sealing it was a nightmare, DB suggested I sewed it together with spaghetti ! I kept pressing the edges with a fork. Preheat the oven to 180.

I brushed them generously with beaten egg and baked them for twenty minutes.

It was totally delicious! I calorie counted and each pasty was under 250 calories! 


Our neighbours gave us the runner beans and the corn was in the reduced section at Asda.

If you don’t need to eat gluten free, then you can buy 6 wraps for 75p! It’s a quick low calorie supper and twice as delicious when you get to the cheese in the middle. To make this veggies, you could grill some quorn sausages and dice them and add them.

There’ll be more slimming world recipes as we get back into healthy eating after an indulgent summer.

Until tomorrow,

Love Froogs xxxx

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Slimming world sweet and sour chicken


Hello Dear Reader,

This isn’t from the Slimming World website but it follows their healthy eating plan. We’re both following this as our clothes are tight and we need to stick to a lighter plateful. 

Here’s my sweet and sour.

I used a kilo bag of stir fry veggies from Farm Foods. 2 defrosted chicken breasts, also from Farmfoods and stir fried them with minced garlic, chili and ginger and I use the lazy in a jar as there’s no waste and I’ve always got them in the cupboard.

I cooked some brown rice and made my sweet and sour sauce

20g of corn flour, 3 heaped tbsp of tomato purée, tbsp wine vinegar, 3 tbsp of powdered sweetener, 80ml of water, 1 tbsp of soy sauce (gf in my case) blend in a mug or jug.

When the chicken and vegetables are cooked, add the garlic, chili and ginger and cook for one minute.

Add the sweet and sour sauce, whilst it’s cooking taste and add a splash more vinegar, or sweetener or soy sauce to your taste. If the sauce is thicker than you like, a a dash more water. 

Serve with rice. Cheap, cheerful and sugar free. Does anyone else have a slimming world recipe you’ve adapted on the cheap,

Until tomorrow,

Love Froogs x

Humble food 


Hello Dear Reader,

I’ve found my theme this week; homemade humble food with a really low price tag. Lunch today was roasted veggies, homemade hummus and some lettuce. 

I make my hummus with a tin of chickpeas that I drain and rinse with tap water. I add them to a bowl with 80ml of water, 3 tbsp of lemon juice, teaspoon of chili powder, 2 tsp of cumin, 1/2 tsp of garlic powder and blend the lot. You can add more water if you choose.

DB had his with a bigger portion and some frittata made in the week for lunches. Well under my pound budget, really quick and easy to make. My salad dressing is a light salad cream with added water to make it a thinner sauce. If you’re following Slimming World, then it’s 2 syns for the dressing and the rest if free. 

I’ll be back later with more humble food.

Until tomorrow,

Love Froogs xxxxx

Fish, chips and minted pea purée 


Hello Dear Reader,

Egg, chips and beans, which were on the plan became fish and chips tonight. I peel and chip potatoes and part cook them in boiling water. Whilst they are cooking, I heat the oven to 200. 

I wrapped the cod (cooked from frozen – Farmfoods) in foil and once the chipped potatoes were part cooked, I transferred them to a baking tray and sprayed them with frylight.

I put the cod and potatoes into the oven for fifteen minutes. 

Whilst the fish and chips were cooking, I boiled the peas for ten minutes. When they were cooked, they were drained and I added two tablespoons of quark and a teaspoon of mint sauce and used my hand stick to blend it.

Soon as everything was ready and it was served.

It was delicious and we’re now off to vote in the local elections.

Until tomorrow,

Love Froogs xxxxx

Cooking ahead saves waste


Hello Dear Reader,

I know it Monday, but it feels like a Sunday, when I usually cook for the week ahead. I spent yesterday catching up on myself. It’s early evening now, it’s getting cooler and we’ve lit the wood stove. I’ve meal prepped for a few days.

I cooked roast chicken for today and tomorrow. Chicken and leek casserole for the freezer.

Here’s how I made that

8 chicken thighs (2.50 in Asda) – I removed the skins, cooked them in a separate dish and chopped the skin up for the dogs and added it to their supper bowls.

3 leeks, chopped and washed – 20p today – Asda

1 red pepper – finely sliced – 30p – Asda

Chicken stock pot – 25p with 500ml water

3 carrots – 6p – 20p a bag today in Asda.

Clove of garlic crushed, salt and plenty of pepper

Place in the oven at 180 for an hour an a half.

I also made minestrone soup, which is more of a veggie stew with GF pasta. I’ll take the reheatable mugs into work each day. 

To make these I used

1 pack of leeks chopped up

4 chopped carrots

1 yellow pepper

1 tin of tomatoes 

1 veggie stock pot and 1 litre of water

1 tin of mixed beans

I simmered all of those ingredients until the carrots were soft, about 30 minutes.

I added a cup if pasta and continued to cook until the pasta was soft.

2 minutes in the microwave is all it needs for lunch.

Whilst the oven was on, I popped in four jacket potatoes. I spray them with frylight. They need about an hour. I just microwave when we need them. They can even be frozen until I need to use them. They’ll go well with chicken casserole.

I bought a small chicken and roasted it, we’ll eat one meal tonight and we’ll eat ding cuisine tomorrow when we get home.

Even though it was a small chicke, there was enough to pull off the carcass and one leg for DB’s sandwiches.

I chopped the chicken and added, 1 tbsp of mayonnaise, 1 tsbsp of mango chutney and a sprinkle of curry powder. 

DB has sandwiches for three days and they keep well in the fridge.

Well, that’s me sorted up to Thursday.

Until tomorrow,

Love Froogs xxxxx