Tasty Slimming Meals

Banana Smoothie

  • 1 banana
  • 1 tbsp honey
  • half a pint of milk
  • ice

Simply place the ingredients in a blender and blend until smooth and serve from a glass.

 

Chicken Noodle Soup

  • 1 litre/1¾ pints chicken stock (home-made or bought)
  • 2 lemongrass stalks
  • 4 bird’s eye chillies
  • 4-5 kaffir lime leaves (optional)
  • 3 long shallots, peeled and finely sliced
  • 50g/2oz piece fresh root ginger, peeled and sliced thinly
  • 3 garlic cloves, peeled and halved lengthways
  • 4 tbsp lime juice
  • 2 tbsp nam pla (Thai fish sauce)
  • 100g/3½oz medium rice or egg noodles
  • 100g/3½oz mange tout, trimmed and sliced diagonally
  • 1 red pepper, deseeded and very thinly sliced
  • small bunch fresh coriander, roughly torn
    For the chicken balls
  • 250g/9oz minced chicken
  • 2 spring onions, trimmed and finely sliced
  • 1 garlic clove, peeled and crushed
  • 1 birds eye chilli, finely chopped
  • 1 tbsp cornflour, plus extra for dusting
  • ¼ tsp fine sea salt
  • 2 tbsp chopped fresh coriander leaves
  • freshly ground black pepper

“To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan.
Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand..
For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate.
Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock.
Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes.
Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed.
Ladle into deep bowls, scatter the coriander over and serve”.
from The Hairy Bikers (BBC)

 

Lean Eggs and Ham

  • Boil pan of lightly salted water and simmer
  • Add half tbsp white wine vinegar
  • Add medium sized egg
  • Poach for 2-3 minutes

Serve with 2 slices of parma ham (10-15g each) or steamed asparagus and add about 1 tsp of Parmesan.
from The Fast Diet Recipe Book

 

Spiced Pear Porridge

  • 30g jumbo porridge oats
  • 250ml skimmed milk
  • Half a pear, peeled and sliced
  • Half a tsp cinnamon
  • A grating of nutmeg
  • 1 tbsp chopped hazelnuts
  • 1 tps raw agave nectar

Simmer the milk, pear, oats, cinnamon and nutmeg in a saucepan.  Stir until the porridge has thickened to your desire.
Add nuts and agave nectar and serve.
from The Fast Diet Recipe Book

 

Kipper & Mushrooms

  • 100g kipper fillet
  • 5 mushrooms, sliced
  • snipped chives to serve

Grill each side of the kipper fillet for 5 minutes adding the mushrooms when turning.
Serve with chives
from The Fast Diet Recipe Book

 

 Beef Curry & Rice

  • 1 red onion, sliced
  • Low calorie cooking spray
  • 500g lean rump steak
  • 1 deseeded & chopped red pepper
  • 1 tbsp madras curry powder
  • 2 level tbsp tomato puree
  • 1 medium butternut squash
  • 250g mushrooms, halved
  • 275ml beef stock
  • 200g dried basmati rice
  • 150g fat free natural yogurt
  • Freshly chopped coriander

“Cook the onion for 10 minutes in low calorie cooking spray.
Cut the steak into strips and cook in a pan with the red peppers.  Stir for 3 minutes.
Add the curry powder
Add tomato puree
Peel and chop the squash. Stir into the pan with the mushrooms, pour in the stock and bring to the boil. Cover and cook for 25 minutes.
Cook the rice in lightly salted boiling water for 10 minutes and drain.
Drizzle with yogurt, coriander and rice on the side and serve”.
from Slimming World

 

Vietnamese Sea Bass

  • 2 tsps seasame oil
  • 30g sliced shiitake mushrooms
  • 30g sliced oyster mushrooms
  • salt & pepper
  • 1 spring onion cut into strips
  • half a tsp+ of chilli flakes
  • 1cm sliced root ginger
  • 1 sea bass
  • 1 tbsp oyster sauce
  • lime juice (half a lime)
  • half tbsp soy sauce
  • 1 & a half tsps fish sauce
  • fresh herbs

Preheat oven to 190 degrees celsius/375 degrees fahrenheit.
Heat oil in a pan and add mushrooms and cook for 4-5 minutes before adding spring onion, chilli and ginger.
Place the sea bass in a dish, add the mushroom mixture and put in the oven.
Mix the lime juice, fish, soy and oyster sauce and pour over the fish and cook (uncovered) for 10-15 minutes.
Finish with herbs
from The Fast Diet Recipe Book