This tasty salad, that can be enjoyed hot or cold, will make you the envy of your workmates at lunch!
INGREDIENTS
- 4 salmon fillets
- 2 tsp Chinese five-spice
- 250g dried egg noodles
- low calorie cooking spray
- 1 red pepper, deseeded and finely sliced
- 10 spring onions, sliced
- 140g mangetout, halved diagonally
- 2 garlic cloves, crushed
- 1cm piece root ginger, peeled and finely grated
- 2 x 225g cans water chestnuts, drained
- 200g baby sweetcorn
- 60g fresh bean sprouts, rinsed
- 6-8 tbsp dark soy sauce
METHOD
- Preheat the grill to hot. Place the salmon fillets on the grill rack, sprinkle over the five-spice and grill for 10-12 minutes or until cooked through. Set aside.
- Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
- Spray a wok with low calorie cooking spray and place over a high heat. Add the red pepper, spring onions, mangetout, garlic, ginger, water chestnuts, sweetcorn and bean sprouts, and stir-fry for 6-8 minutes.
- Add the cooked noodles to the wok with the soy sauce, mix well and stir-fry for 1-2 minutes. Remove from the heat.
- Break the salmon fillets into bite-sized pieces and gently toss into the noodle mixture.
- Eat hot, or cool, cover and chill until you're ready to eat.
Slimming World members have been going bonkers for overnight oats - we simply had to try them! Fruity, filling and fuss-free, we have to agree - they're absolutely amazing!
INGREDIENTS
- 35g porridge oats
- 200g fat free natural yogurt
- Mixed blueberries, strawberries and raspberries
METHOD
- Layer the porridge, yogurt and fruit in a jar or bowl. Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
- In the morning stir so all the layers are mixed together and top with more fruit.
Tip: Chef's tip: Swap the berries for Speed foods - apples, melon and peach are delicious. You could also swap the fat free natural yogurt for your favourite Free yogurt like peach, raspberry or strawberry.
Banish the cutlery and serve these leek, sweetcorn and red pepper squares as stylish bites. This easy oven-bake recipe is a stress-free way to feed a hungry crowd - they`ll be queuing up for the recipe.
INGREDIENTS
- Low calorie cooking spray
- 8 leeks, finely sliced
- 4 garlic cloves, peeled and crushed
- 2 red chillies, deseeded and finely chopped
- 800g bottled roasted red peppers in brine/vinegar, drained and finely chopped.
- 600g drained canned sweetcorn kernels
- 15 eggs, beaten
- 100g Parmesan cheese grated
- Salt and freshly ground black pepper
- A large handful of finely chopped flat-leaf parsley
METHOD
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- Spray a large frying pan with low calorie cooking spray. Add the leeks cover and cook over a low heat for around 15 minutes, stirring often, until the leeks are tender.
- Add the garlic, red chillies, peppers and sweetcorn and stir fry over a high heat for 3-4 minutes.
- Divide this mixture between three shallow baking trays, each about 30 x 20 x 5cm and lined with baking parchment. Spread out to cover the base evenly.
- Beat the eggs in a large bowl with the Parmesan cheese. Season well and stir in the chopped parsley. Pour this mixture over the vegetables in the prepared baking trays.
- Place in the oven and bake for around 40 minutes or until the eggs have set and the top is golden brown.
- Leave to stand for 15-20 minutes before cutting into bite sized squares and serve warm or at room temperature.
Tip: * Suitable for freezing
Enjoy this classic toasted sandwich made with wholemeal bread and count the bread as a Healthy Extra choice
INGREDIENTS
- 1 yellow pepper, halved and deseeded
- 2 lean bacon rashers, all visible fat removed
- 1 level tbsp extra-light mayonnaise
- 1 tbsp fat free natural fromage frais
- Shredded iceberg lettuce
- 1 small tomato, sliced
METHOD
- Preheat the grill to hot. Grill the pepper halves for 10 minutes then transfer to a sealable plastic bag and set aside to cool for 10 minutes.
- Meanwhile, grill the bacon on both sides until cooked to your liking. Cut into large pieces and set aside.
- Mix the mayonnaise and fromage frais then spread on a slice of toast or bread. Add the lettuce, tomato and bacon. Peel off and discard the pepper skin and add the flesh to the sandwich, topping with another slice of toast or bread.
Tip: Choose your bread
We used two slices of wholemeal bread from a small 400g sliced loaf
(6 Syns or a healthy extra b choice) but you could also use a wholemeal
roll, rye bread or crispbreads.
Sweet, simple and oh-so English, this classic dessert is best enjoyed at the height of summer when strawberries are at their red and juicy best.
INGREDIENTS
- 400g strawberries
- 2 x 175g pots Mullerlight Strawberry Yogurt
- 400g fat free natural fromage frais
- 1 tbsp sweetener
- 4 meringue nests, roughly crushed
- A few finely chopped strawberries, to garnish
METHOD
- Roughly chop the strawberries, place half of them in a blender and purée until smooth. Transfer to a bowl with the strawberries, yogurt and stir to mix well.
- Place the remaining chopped strawberries in a bowl, add the fromage frais and sweetener and stir to mix well. Add this mixture to the strawberry purée mixture and swirl through to create a marbled effect.
- Fold in the crushed meringue and spoon this mixture into four chilled dessert glasses. Serve immediately, garnished with chopped strawberries.
This tasty veggie recipe was sent to us by member Katie Cockburn from Northamptonshire. "These spicy vegetable pakoras are great for lunchboxes and make a lovely side dish for any Indian-style menu" She says.
INGREDIENTS
- 2 large white potatoes, cooked and mashed to a firm consistency with no butter or milk
- 1 red onion, diced
- ½ large bag of frozen chopped vegetable mix (sweetcorn, broccoli, carrot, cauliflower)
- 2 tbsp curry powder (use mild, medium or hot to suit your own taste)
- 3-4 tbsp fat free yogurt
- 1 egg, beaten
- Low calorie cooking spray
METHOD
- Pre heat the oven to 200°C/180°C Fan/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
- Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
- Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm, but if it's too runny add more vegetables.
- Line a baking tray/wire rack with baking paper to prevent the pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized ''dollops''.
- Spray with low calorie cooking spray and bake for approximately 30-40 minutes - or until firm on the outside and golden brown
- Allow to cool slightly so that the pakoras firm up.
Tip: Tip: I prefer to eat these once they have cooled, with a raita made from fat free yogurt, mint sauce and chopped coriander. They make a great Friday-night TV treat!
Add chunks of pre-cooked chicken tikka and make them a delicious Syn-free meal.
