Share this article

The Slimming World Free Food range, available exclusively at Iceland, was made for those days when cooking from scratch just isn’t on the menu. It means that you can always have a fuss-free, slimming-friendly option ready and waiting in your freezer. Even better, everything in the food range (which includes meals, meats, sides, soups and sauces, plus lunch bowls, tray bakes and ‘ready to cook’ dishes – phew!) is completely Free.

Free Foods help fill you up and leave you feeling satisfied for longer, they’re called Free Foods as you don’t need to weigh, measure or count them in any way!  They’re at the heart of our Food Optimising eating plan and the Slimming World Free Food range – making it easy to keep your slimming goals on track, no matter how busy life might get.

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, these serving suggestions and recipe ideas will help you make a meal of it…

Shop the full Slimming World Free Food range here 

Slimming World chip shop curry sauce

Slimming world Food Range 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, chips and mushy peas - Slimming World Blog

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- Slimming World food range curry

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-Slimming World food range curry sauce

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.

Find out more about the Slimming World Free Food range here

Share this article