Slimming World Linwood

04/03/2026

Did you know it’s National Pie week 🥧

🥧Recipe of the Week 🥧

Beef and mushroom pies

Comfort food calling! Rich beef, chunky veg and creamy cannellini beans simmer low and slow for the ultimate cosy-day feast.

All of our recipes are healthy, delicious and can be easily adapted to suit any need or preference. This recipe has been specially selected as part of our partnership with Diabetes UK.

🥧Ingredients 🥧

⭐️1 onion, finely sliced

⭐️3 celery sticks, finely sliced

⭐️300g chestnut mushrooms, quartered

⭐️3 carrots, peeled and sliced into 2cm rounds

⭐️3-4 sprigs of fresh thyme

⭐️3 garlic cloves, crushed

⭐️400g lean stewing beef, visible fat removed, chopped into 2cm chunks

⭐️1 litre low-salt beef stock

⭐️1 tbsp Worcestershire sauce

⭐️2 x 400g cans cannellini beans, drained and rinsed

⭐️150g reduced-fat puff pastry

⭐️1 egg yolk, beaten

⭐️500g spring greens, shredded, to serve

🤩Method 🤩

⭐️Preheat your oven to 160°C/fan 140°C/gas 3. Put all the ingredients except the beans, pastry, egg yolk and spring greens in a large, flameproof casserole dish and season with pepper. Bring to a simmer on the hob, then cover and cook in the oven for 2 hours.

⭐️Remove the lid. Stir well and return to the oven, uncovered, for a further 1 hour 30 minutes, adding the beans for the last 20 minutes.

⭐️While that’s happening, stamp out 12 mushroom shapes (weighing no more than 12.5g each) from the pastry, or slice the pastry into 6 x 25g squares. Line a large baking tray with baking paper and lay the pastry shapes on top. Brush with the beaten egg and chill until needed.

⭐️Remove the casserole dish from the oven, cover and place over your lowest heat on the hob to keep warm. Increase the oven to 220°C/fan 200°C/gas 7 and bake the pastry for 20-25 minutes until puffed and golden. When the pastry’s almost ready, steam the spring greens for 2-3 minutes.

⭐️Divide the beef mixture between 6 bowls, discarding the thyme sprigs, then add 2 mushroom pastry shapes (or 1 pastry square) to each. Serve with the spring greens.

23/02/2026

🤩Recipe of the Week 🤩

🥑Chicken and avocado poke bowl 🥑

Easy to make, easy on the eye, and so easy to fill up on. This bright and breezy bowl’s a winner all round.

🥕🍚Ingredients 🥑🥒

⭐️150g dried sushi rice
⭐️2 skinless and boneless chicken breasts
⭐️1 cal cooking spray
⭐️100g edamame (soy beans)
⭐️1 large carrot, peeled into ribbons
⭐️½ cucumber, peeled into ribbons
⭐️1 medium avocado (160g flesh), sliced
⭐️4 spring onions, sliced diagonally
⭐️2 tbsp soy sauce/tamari, to serve

🤩Method 🤩

⭐️Cook the rice according to the pack instructions and drain well.

⭐️Spritz the chicken breasts with 1 cal cooking spray and cook on a hot non-stick griddle pan for 10 minutes or until cooked through and nicely charred, turning halfway. You can slice the chicken or keep it whole – you’re the boss.

⭐️Divide the rice, edamame, carrot and cucumber between 2 bowls, keeping them all apart as much as you can. Top with the chicken and half the avocado per bowl, nestle the spring onions in between and drizzle with the soy sauce/tamari to serve.

7 Swips per serving
35 minutes
Serves 2
Deduct 7 Swips if using avocado, fresh (weighed without stone) as a Healthy Extra healthy fats choice.

20/02/2026

This hot honey chicken salad is calling your name ✨! While al fresco season isn’t quite here yet, who says we can’t bring summer to our plates anyway 🌞🥗? Bright, colourful and full of flavour, this dish is giving summertime – and we’re totally here for it 🙌.

📸: what_abby_eats on Instagram

16/02/2026

🤩Recipe of the Week 🤩

🥞Air fryer pancakes🥞

The worktop wonder makes light work of these scrummy low- swip pancakes. What would you serve your pancakes with?

🤩Ingredients 🤩

⭐️60g plain flour
⭐️75ml skimmed milk
⭐️3 large eggs

🤩Method 🤩

⭐️Put the flour, milk and 25ml water in a bowl or jug along with the eggs. Whisk until smooth and lump-free, then season with a little salt and put in the fridge to rest for half an hour.

⭐️Preheat your air fryer to 200°C. Ladle one-sixth of the mixture into 1 of the holes of a silicone pancake mould and repeat to fill the holes (we could cook 3 pancakes at a time in ours) and cook in the air fryer for 3 minutes. Loosen the edges with a spatula and flip the pancakes over, then cook for another 2 minutes.

⭐️Once cooked, slide the pancakes onto a plate and keep warm while you cook the rest. Serve with your favourite toppings – we gave ours a cherry Bakewell twist, with a handful of defrosted frozen cherries, a dollop of fat-free natural yogurt and 1 level tbsp flaked almonds (this adds 4½ swips).

*makes 6 at 2 swips each

14/02/2026

14/02/2026

🗣️ "I was determined to reach my weight loss goal – and stay there." 💪

09/02/2026

❤️Recipe of the Week ❤️

🍓Strawberry tarts🍓

The way to the heart is definitely through the stomach with this sweet strawberry tarts recipe. With just four ingredients, these perfect pastry puds are a dream to make – and at only 4½ Swips per strawberry tart they’re a slim-friendly way to show yourself some love!

❤️Ingredients❤️

⭐️100g ready-rolled reduced-fat puff pastry
⭐️8 tsp fat-free natural fromage frais
⭐️8 small fresh strawberries, hulled and thinly sliced
⭐️½ level tsp icing sugar

❤️Method ❤️

⭐️Preheat your oven to 220°C/fan 200°C/gas 7.
⭐️Cut out 4 hearts measuring about 8cm x 8cm from the pastry using a heart-shape cutter (or use a template made from card). Using a sharp knife, score a 0.25cm border around the edges, taking care not to cut all the way through the pastry.
⭐️Put the pastry hearts on a baking tray lined with non-stick baking paper and bake for 10-12 minutes or until risen and golden. Leave to cool.
⭐️Press down the middle of each piece of pastry to create heart-shaped nests. Spoon the fromage frais into each tartlet, top with the strawberries and evenly dust with icing sugar to serve.

4½ Swips per serving
30 minutes plus 15 minutes cooling
Serves 4

05/02/2026

Dropping an incredible 11st 7lbs (73kg) completely changed Ray’s life… so much so that his own family didn’t recognise him!

Ray walked into his wedding vow renewal feeling like a completely new version of himself. What he didn’t expect was for some of his own family to do a double-take – they didn’t realise it was him after he’d lost more than half of his body weight 😱✨.

Seeing their reactions made Ray truly appreciate just how far he’d come, and it was a moment he’ll never forget ❤️.

From struggling with confidence to feeling like a new version of himself, Ray is a true inspiration. Join us in celebrating his amazing transformation 👏. Read his full story here: https://bit.ly/4qSr04K

02/02/2026

On the anniversary of her passing, we remember our beloved founder Margaret Miles Bramwell OBE. Her vision, compassion and understanding touched the hearts and changed the lives of millions of people, and her legacy continues to inspire us all ❤️.

02/02/2026

🤩Recipe of the Week🤩

This beauty is normally a stable at my groups food taster sessions but I’ve never actually made it at home. Have you? If not give it a go as it’s delicious 😋

🤩Weetabix cake🤩

Healthy cakes make the perfect teatime treat. This moreish Slimming World classic tastes a bit like bread pudding – but with the Swips slashed!

🤩Ingredients 🤩

⭐️2 Weetabix
⭐️200ml skimmed milk
⭐️100g sultanas
⭐️100g self-raising flour
⭐️1 tsp mixed spice
⭐️2 level tbsp sweetener granules
⭐️2 large eggs, beaten

🤩Method🤩

⭐️Preheat your oven to 180°C/fan 160°C/gas 4 and line a 450g loaf tin with non-stick baking paper.
⭐️Put the Weetabix in a large bowl and pour in the milk. Leave for 2-3 minutes then mash with a fork.
⭐️Beat in all the remaining ingredients, spoon the mixture into the prepared loaf tin and bake for 1 hour.
⭐️Cool the cake on a wire rack, turn out and slice into 12 to serve.

3½ Swips per serving
1 hour 10 minutes
Serves 12

01/02/2026