Healthy and Tasty Summer Recipes – Slimming World Friendly

I thought I would share some of my favourite summer recipes with you. Please remember to check yourself that any ingredients you use are syn free or a healthy extra choice as these are always subject to change and you are responsible for your own weight loss.

If you are anything like me in the summer you want cooler food and things that can be eaten well outside maybe with a glass of wine (synned of course if you follow Slimming World!) or for a BBQ with friends. Salads are great for the summer but we don’t want to feel that’s our only choice do we! Here are some summer recipes I have enjoyed that may help you with some ideas. Some you will need to click for the recipe as otherwise this post would be super long!

Summer Recipes for main meals and side dishes (desserts further down!)

Caribbean Rice (Click for Recipe)

Fruity savoury rice which is vegetarian, great for picnic and popular with everyone.

Jerk Chicken (Click for Recipe)

Can be made with Quorn also with slight adaption in recipe.
Caribbean Rice with Jerk Quorn

Spicy Potatoes

Syn free on EE, Serves 4.
500g baby potatoes halved or quartered depending on size.
2tsp dried oregano
2tsp ground cumin
2tsp cayenne pepper
Mix together the oregano, cumin and cayenne in a small bowl. Spread the potatoes in a ovenproof dish or on a baking tray and spray well with frylight (garlic frylight works well with this) then sprinkle over the spice mix and bake for around 15 minutes on 180-200c until potatoes are cooked.
BBQ time!

Mediterranean Vegetable Lasagne (Click for Recipe) 

Great with a salad, vegetarian and full of flavour.

Curry Loaf (Click for Recipe)

This is lovely as a snack in the fridge or perhaps for a picnic.

Homemade Chips (Click for my recipe)

Easy to make but my recipe is the best by far!

Wholesome Vegetable Couscous (Click for Recipe)

Vegetarian and really tasty hot or cold.

Stuffed Peppers

Syn Free on EE, serves 4.
100g dried long grain rice
100g roughly chopped mushrooms
2 garlic cloves crushed
1 small red onion finely chopped
400g can red kidney beans in chilli sauce
2 tomatoes deseeded and roughly chopped
2 red peppers
2 yellow or orange peppers
Cook rice according to packet instructions then drain and allow to cool. Meanwhile fry mushrooms, garlic and onions for about 4 minutes, then add the kidney beans in sauce, and tomatoes and cook for a further 6 minutes. Stir in the rice and mix well. Halve the peppers lengthways and deseed. Place peppers on a baking tray and stuff with the rice mixture making sure it is packed in well. Cook on 180-200c for approx. 15-20 minutes.

Sweet Potato Cakes (Click for recipe)

Great with burgers or a chilli or just as a snack on their own. Versatile and easily adapted if you like lots of chilli or just a bit.

Sticky Chicken Salad (Click for Recipe)

Sweetcorn Fritter with Tomato Salsa (Click for Recipe)

A family favourite that is quick to mate and great for a picnic or work lunch too.


Syn free
Mix together, 2 carrots coarsely grated, 150g white cabbage finely shredded, 5tbsp fat free natural yoghurt, 1tbsp white wine vinegar and 1/4tsp sweetener.

Jacket Potatoes (Click for filling ideas)

Mushroom Pate

(From Slimming World’s Little book of light bites)
Syn free on EE
2 shallots finely chopped
2 garlic cloves finely chopped
250g mushrooms
1tbsp fresh thyme leaves
150g quark
Using a food processor blitz the mushrooms into tiny pieces. Meanwhile fry the shallots and garlic for 5 minutes, then add the mushrooms and thyme and fry for a further 10 minutes. Season well and remove from heat to cool slightly. Clean the food processor and then blend together the quark and mushroom mix. Keep in fridge for up to 3 days, great as a dip with vegetable sticks.
Bean and Rice Burritos

Bean and Rice Burritos

(From Slimming World’s Veggie Deluxe book)
Syn Free on EE, serves 4
150g dried long grain rice
400g can red kidney beans in chilli sauce
400g mixed beans in water, drained
2tbsp tomato puree
1 tomato finely chopped
1/2 red onion finely chopped
1/4 cucumber deseeded and diced
10 large eggs
2tbsp finely chopped flat leaf parsley
Cook the rice according to packet instructions and drain well. Place kidney beans in sauce, mixed beans, and tomato puree in a pan and warm through for 3-5 minutes. Meanwhile beat the eggs and mix in the parsley, using an eighth of the mixture at a time fry the wraps, as if you would pancakes with a thin layer of mixture covering the frying pan and then flip when cooked on one side to cook the other. Stir the beans mixture into the rice and spoon onto the wraps, top with the cucumber and tomatoes and wrap and serve. The recipe allows two wraps per person.

Homemade Dips (click for recipes)

You wont need to buy shop bought ones again!

Spaghetti Primavera

Spaghetti Primavera (Click for recipe)

Vegetarian and tasty with lots of flavour but not spicy so great for all the family.

Caramelised Red Onion and Rosemary mini quiches (click for recipe)

A great snack to keep in the fridge of take on a picnic.
Caramelised Red Onion and Rosemary mini quiches


Courgette bakes with Tomato sauce

Syn free on EE, serves 4 as a starter or accompaniment.
450g Courgettes grated and liquid squeezed out.
1/2 tablespoon fresh rosemary chopped roughly
2 eggs beaten
200g Quark
1tsp garlic granules
1tsp mixed herbs
1 small red onion peeled and finely chopped
20 cherry or baby plum tomatoes, halved
1tbsp tomato puree
Preheat oven to 160c, place four ramekins in a roasting dish and fill the dish with water so it is approx. 2/3 up the ramekins.
Using frylight fry the courgete and rosemary until lightly browned and all liquid evaporated, should take around 6 minutes. In a mixing bowl beat together the eggs, garlic granules, quark and mixed herbs then add the courgettes and mix well then spoon into the ramekins and bake for 20-30 minutes until the bakes are set and golden on top.
To make the tomato sauce, fry the onion for 3-4 minutes then add the tomatoes and cook for a further 5 minutes with 4tbsp of water. When they are tender but still look nice remove from heat stir in the tomato puree and serve.

Mediterranean Vegetables in a balsamic tomato sauce (Click for Recipe)

A great addition to any meal.

Summer Desserts

Spiced Melon Medley

Spiced Melon Medley

(from Slimming World’s Extra Easy Express book)
Syn free on EE, serves 4.
1 ripe honeydew melon, halved and seeded.
1 ripe cantaloupe melon, halved and seeded.
1/2 small watermelon, seeded.
Fat free natural fromage frais or yoghurt to serve.
1tbsp sweetener
1/4 tsp crushed cardamom seeds
1 cinnamon stick
finely grated zest of 1/2 orange.
To make the syrup put the sweetener, cardamom seeds, cinnamon stick and orange zest into a small saucepan with 250ml of water and bring to the boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, discard cinnamon stick and allow to cool. Using a melon baller make balls of the melons and divide between bowls. Spoon over the syrup and serve with a dollop of the yoghurt or fromage frais.

Sweet Banana Pots (Click for recipe)

Easy for kids to make and tasty too!

Lollies made from Sugar Free Squash


Frozen Pineapple

Put a lolly stick in before freezing and you will love it.

Frozen Berries

Good to nibble on or add to a drink instead of an ice cube

Fruity Pasta Salad (Click for recipe)

Sounds weird but is lovely! Don’t knock it until you have tried it

Frozen Yoghurt – If you freeze syn free yoghurts they are tasty and still free.

Straight forward and healthier than icecream.

Spiced Berries with Cinnamon Cream

(from Slimming World’s Extra Easy Express book)
Syn free on EE, serves 4.
200g Blueberries
200g Raspberries
400g Strawberries, hulled and quartered
Juice of 1 lemon
1/4 tsp freshly ground black pepper
1/4 tsp sweetener (for the berries)
200g Fat free natural fromage frais
1/4 tsp sweetener (for the cream)
1/4 tsp ground cinnamon
Put the berries in a large bowl and sprinkle over 1/4 tsp sweetener, the ground pepper and lemon juice and toss to mix well. To make the cinnamon cream mix the fromage frais, 1/4 tsp sweetener and cinnamon together well and serve with the berries.

BBQ Ideas

Using a Large Mushroom instead of bread

– Marinate Quorn or a meat of your choice in your favourite spices mixed with a little fat free natural yoghurt then put onto a skewer and BBQ.
– Use large flat mushrooms slightly cooked on the BBQ instead of bread if you want to save syns or avoid using your healthy extra allowance.
– To incorporate plenty of speed with your BBQ make vegetable skewers to cook on the BBQ too.
We love Teppanyaki grills for a BBQ check out this good value one here and see why we love them!
I hope you enjoy trying out any of these recipes that you have not tried before and whatever the weather you can stick to healthy eating if possible. There are so many lovely recipes that can be made for picnics or BBQ’s there is no reason it should be hard and you can still lose weight and have a good time.
Don’t forget any meal can be enjoyed really at any time of year so pop over to my recipe section and have a good look for ideas.
If you enjoy reading my blog please do feel free to click through the different tabs to find weight loss tips, reviews, lifestyle, giveaways, recipes and lots more! if you would like to sign up to receive my weekly newsletter containing all that weeks posts direct to your inbox so you never miss a giveaway or post that might interest you just pop your email address in the box below and don’t forget to also click to the confirmation email you will receive.


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