January 23, 2018

Being half Chinese, I love rice dishes and I love everything chilli and spicy. I created this Sweet Chilli Chicken dish and it was divine! If you follow Slimming World, this dish is 4 syns (1 syn for 2 tsp of cornflour and 3 syns for 3 tsp of honey). If you try this recipe be sure to tag me over on Instagram - @sophiemleung!


January 21, 2018

I love discovering new dishes and experimenting with ingredients so I altered the Slimming World Paprika Chicken with Tagliatelle Recipe and created my own version and not to toot my own horn but it is beautiful! This is one of those dishes that you never want to end and could have for dinner everrrrryday. So I decided to share the recipe so you can all taste it too! Also, it is syn free on Slimming World if you use your Healthy Extra A for the Philadelphia! If you follow me on Instagram you will have probably seen this on my page - if you try this recipe be sure to tag me in it (@sophiemleung), I love seeing people make my recipes!


serves 1
  • 100g dried tagliatelle
  • 1 garlic clove chopped finely
  • 2 tbsps of oregano
  • 2 tbsps of paprika
  • 75g Philadelphia Light
  • 1 vegetable stock cube
  • 1 tsp salt
  • 50ml tagliatelle water 
  • A small squeeze of lemon juice (for the chicken and sauce)
  • 1 medium sized chicken breast
  • Frylight
  • 1 chopped chilli
  • A wedge of lemon to serve
  • A sprinkle of parsley to serve
  • Salad


  1. Preheat the oven to 200°C
  2. Coat the chicken with the chopped garlic, lemon juice, 1 tbsp oregano, 1 tbsp paprika and 1 tsp of salt together.
  3. Spray an ovenproof tray with Frylight and place the chicken on the tray. Spray with more Frylight and leave to cook in the oven for 15-20 minutes.
  4. Whilst the chicken is cooking, cook the tagliatelle. Once cooked, drain and leave aside some of the tagliatelle water.
  5. In a saucepan on a medium heat, add the tagliatelle water, Philadelphia, 1 tbsp oregano, 1 tbsp paprika, lemon juice, vegetable stock cube and water. Leave to thicken, stirring occasionally. 
  6. Once the chicken is cooked, place the tagliatelle in a dish and place the chicken on top and pour over the sauce. Scatter over the parsley and chilli and top with a lemon wedge and serve with salad.


January 05, 2018

I always struggle with breakfast as I'm not really a breakfast kinda gal. Saying that, breakfast hash is right up my street. Carbs for brekkie? Yes please. This dish is perfect for breakfast and lunch - or brunch - and dinner. Also, this recipe is super versatile so you can add different ingredients, meats and vegetables to switch it up. 


Serves 1
  • Frylight Olive Oil
  • Water
  • 1 small onion
  • 1 spring onion
  • 1 small chilli
  • 1 medium potato cut into cubes
  • 2 rashers of bacon (with the fat removed)
  • 2 eggs
  • A sprinkle of oregano
  • A sprinkle of salt and pepper
  • 40g Grated Reduced Fat Cheese (Healthy Extra A)
  • Optional: A drizzle of Sriracha (to serve)


1. Preheat the oven to 180ยบ.

2. Place the cubed potatoes in an ovenproof frying pan on a medium heat with Frylight and a small amount of water. Sprinkle salt and pepper and stir.

3. Cook the potatoes and stir occasionally, adding more water to prevent the potatoes from sticking to the pan. The potatoes should take approximately 20 minutes. Alternatively you can cook the potatoes in the oven.

4. Whilst the potatoes are cooking, chop the onion, spring onion and chilli and cut the bacon into small pieces.

5. Once the potatoes are cooked, add the onion, bacon, some of the spring onion and some of the chilli to the diced potatoes and leave to cook for 5 minutes or until the bacon is crispy. Add a sprinkle of oregano and more salt and pepper to taste.

6. Once the bacon is crispy, make a well and crack the eggs, place the ovenproof frying pan into the oven and bake until the egg white sets and the yolk is runny.

7. Once the egg is cooked, top with cheese and add the rest of the spring onion and chilli, transfer back into the oven until the cheese is melted.

8. Drizzle some Sriracha on top and serve.

Latest Instagrams

© Snippet of Sophie. Design by FCD.