The New Year can mean many of us are struggling to shed the extra pounds gained over the festive period, which is why we have teamed up with Slimming World to offer you delicious guilt-free recipes that allow you to still enjoy the food you love. Lose weight the easy way.
The following recipes are taken from Slimming World’s collection. For more healthy meal ideas or to find your nearest Slimming World group visit www.slimmingworld.co.uk or call 0344 897 8000.
Let's get started!
Chicken, ham and mushroom pie
Serves 4
Ready in 1 hour
Method:
First in a pan over a medium heat put the 500ml of boilingchicken stock , 4 skinless and boneless chicken breasts cut into bite-sized pieces, 2 onions roughly chopped, 1 garlic clove finally chopped, 2carrots peeled and diced, 200ggreen beans chopped and 200g mushrooms halved or quartered if large. Cook for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.
Add the 1 level tsp ofchickengravy granules and 2 tbsp tomato purée and stir well. Add the 2 x 200g cans of cooked leanham diced and small handful of finely choppedfresh tarragon , season with salt and freshly ground black pepper and stir again.
Preheat the oven to 180°C/Fan 160°C/Gas 4.
Transfer the chicken mixture to four individual pie dishes. Brush the rims of the dishes with some of the beaten egg .
Roll out the 70g ready-rolled light puff pastry , cut it into strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 15-20 minutes or until the pastry is puffed up and golden. Serve withsalad .
Baked spinach cannelloni
Serves 4
Ready in 1 hour
Method:
Preheat the oven to 200°C/Fan 180°C/Gas 6 and spray a 30 x 20cm ovenproof dish with low calorie cooking spray .
First make the filling. Put the 2 large bags of spinach washed and trimmed in a saucepan with 2 tablespoons of water . Cover with a lid and cook very gently over a low heat for 5 minutes or until the leaves are limp. Drain in a colander, pressing down on the spinach to squeeze out any excess liquid.
Put the spinach into a food processor with the 750g low-fat natural cottage cheese , ½ tsp dried redchilli , a little freshly grated nutmeg and 2 egg yolks .
Season with salt and freshly ground black pepper to taste and blitz until smooth, then use the mixture to fill the 500gdried cannelloni tubes (using a piping bag is the easiest way to do this). Arrange the cannelloni tubes in the prepared ovenproof dish.
Make the tomato sauce by mixing the 1kg passata , 1 tsp dried oregano , 1 tbspsweetener and 2 crushed garlic cloves in a bowl. Season to taste and pour over the cannelloni. Cover with foil and bake for 20-25 minutes, then remove the foil and bake for a further 20 minutes or until bubbling.
Scatter over the small handful of torn fresh basil leaves and divide between plates. This is fantastic served hot with salad .
Turkey koftë kebabs with harissa sauce
Serves 4
Ready in 45 minutes
Method:
First put all the harissa sauce ingredients into a saucepan which includes; 2 crushed garlic cloves , 1 onion finely chopped, 2 x 400g cans chopped tomatoes, 2 tsp harissa spice mix, a pinch of sweetener (optional) and salt with freshly ground black pepper . Bring to the boil over a high heat. Reduce the heat to low and simmer for 30-40 minutes or until the sauce has thickened, stirring occasionally. Season to taste and keep warm.
Meanwhile, put the 800g lean turkey mince(5% fat or less), 1 tsp ground cumin, 2 tsp ground coriander , 2 tsp sweet smoked paprika , 2 crushed garlic cloves and large handful of finely chopped fresh mint into a bowl. Season to taste and mix well. Divide into 24 portions and, using wet hands, roll each portion into a ball. Thread eight metal skewers with three balls each (or use wooden skewers soaked in water for 20 minutes to stop them burning).
Preheat the grill to medium-high.
Put the skewers on the grill rack, spray with low calorie cooking spray and grill for 6-8 minutes or until lightly browned and cooked through, turning once.
Divide the harissa sauce between plates or shallow bowls and top each one with two koftë skewers. Whisk the fat-free natural yogurt until smooth and drizzle over the koftë, then sprinkle with the extra paprika and mint.
Serve hot with couscous and your favourite vegetables.
Chicken chow mein
Serves 4
Ready in 45 minutes
Method:
Place the 4 tbsp light soy sauce in a large bowl and stir in the 1 level tbsp hot chilli sauce , 2 tsp Chinese rice vinegar or white wine vinegar, 4 garlic cloves peeled and crushed, 2cm piece root ginger peeled and finely grated and 1 tsp Chinese five-spice powder . Add the 3 large skinless chicken breast fillets thinly sliced and stir to coat in the dressing. Leave to marinate for 10 minutes.
Meanwhile, cook the 200g dried medium or thinegg noodles according to the packet instructions and drain well.
Spray a large wok or frying pan with low calorie cooking spray , add the chicken mixture and stir-fry over a high heat for 4-5 minutes until lightly browned.
Add all the vegetables including; 200gmangetout halved lengthways, 225g canwater chestnuts drained, 225g canbamboo shoots drained, 1red pepper deseeded and thinly sliced, 8 spring onions sliced diagonally. and stir-fry for a further 4-5 minutes.
Add the noodles, 1 level tbsp sweet chilli sauce and 4 tbsp dark soy sauce and cook for a further 4 minutes until piping hot. Serve immediately with sliced red chillies (optional) on the side, if using.
*Replace the chicken with turkey if you like!
Beef and butternut squash stir-fry
Serves 4
Ready in 40 minutes
Method:
Spray a non-stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. Add 2 onions thickly sliced and 1butternut squash (peeled, deseeded and cubed), stir-frying for 4-5 minutes. Cover and cook gently for 8-10 minutes or until just tender. Transfer to a plate and keep warm.
Meanwhile, put the 600glean beef steak (visible fat removed), between sheets of cling film and beat with a mallet or heavy pan until thin. Cut into thin strips.
Put the 4 tbsp soy sauce , 1 tsp sweetener, 1 bird’s-eye chilli (deseeded and chopped), 3cm piece of root ginger (peeled and grated), 2 tbsp Thai fish sauce (nam pla) , 1 star anise , 1 tsp Chinese five-spice powder and 1 tbsp oyster sauce into the wok and cook over a medium heat for 3-4 minutes.
Add the beef to the wok turn the heat to high and cook for 3-4 minutes or until just cooked through. Stir in the onions and squash and cook for 1 minute. Discard the star anise if you like.
Scatter over the half bunch of spring onions and small handful of roughly chopped fresh coriander (both shredded to garnish) and serve hot.
Ginger and soy salmon
Serves 4
Ready in 35 minutes
Method:
Preheat the grill to medium-high.
Put the 4 large skinless and boneless salmon fillets in a shallow dish. Mix the 6 tbsp dark soy sauce , 2cm piece of root ginger (peeled and finely grated) and 2 level tsp clear honey , pour over the fish and toss to coat well. Put the salmon on the grill rack, season with freshly ground black pepper and grill for 12-15 minutes or until cooked through.
While the salmon is cooking, make the 250g driedrice noodles . Spray a non-stick wok or large frying pan with low calorie cooking spray and place over a medium heat. Add the 2 crushed garlic cloves , 1 cm piece ofroot ginger (peeled and grated), 1 red chilli (deseeded and finely chopped), half a bunch of spring onions (shredded), 5 tbsp vegetable stock and 2 tbsp dark soy sauce and stir-fry gently for 4-5 minutes.
Turn the heat to high and add the 200g baby sweetcorn (roughly chopped), 2pak choi (roughly chopped) and 150g freshbean sprouts (rinsed). Stir-fry for another 4-5 minutes or until the vegetables are just tender.
Meanwhile, cook the noodles according to the packet instructions and drain well. Add the noodles to the vegetables in the pan. Stir-fry for 1-2 minutes or until everything is piping hot.
Divide the noodles between plates or shallow bowls, top with a salmon fillet and serve hot, with lime wedges to squeeze over.
