SUMMER is approaching, so I have no more time to get in shape.
Today, we bring you more delicious, healthy and satisfying recipes from Slimming World to you.
6
These delicious lunches are easy to prepare and will help you stay full until dinner.
From smoky chicken to poached salmon, you can enjoy all your favorite meals and lose up to half the stones in two weeks *.
* Slimming World recommends a safe and stable weight loss of 1-2 pounds a week, but you may lose more weight in the first few weeks.
Poached salmon and orzo salad (4 servings)
Ready in 35 minutes
6
Things necessary:
- 400g of skinless and boneless salmon fillets
- 2 bay leaves
- 350g of dried orzo (or other small pasta shape)
- Spinach leaves 300g
- Grated rind and one unwaxed lemon juice, and ½ lemon to serve
- A handful of freshly chopped parsley
- Only a handful of freshly chopped dill
- Only a handful of freshly chopped mint
Method: Place salmon and bay leaves in a shallow saucepan and cover with cold water.
Bring to a boil over high heat, reduce to low heat and simmer for 5 minutes.
Turn off the heat and let it cool until it cools down.
Discard the bay leaves, drain and crush the salmon by hand. Save it.
Meanwhile, cook the orzo according to the instructions in the packet.
Drain, refresh with cold running water, and drain again.
Turn it over into a large bowl.
While the pasta is being cooked, wash the spinach leaves and place them in a large pot with only water clinging to the leaves.
Cover and simmer on medium heat for 1-2 minutes until wilted.
Refresh with cold running water, squeeze to dry and cut roughly.
Add spinach, lemon zest and lemon juice to the pasta and mix well.
Add herbs and mix again to taste.
Finally, add salmon and toss.
Just before serving, squeeze the excess lemon juice and mix well.
Zucchini and feta cheese souffle (4 servings)
Ready in 40 minutes
6
Things necessary:
Low calorie cooking spray
Zucchini in the three, grated
4 finely chopped green onions
6 eggs, separated
A handful of finely chopped fresh mint leaves
1 tablespoon of pink pepper, crushed
Feta cheese 170g, crumble
¼ tsp English mustard powder
Method: Preheat the oven to 180C / fan 350F / gas mark 4.
Pour warm water into a roasting pan and place in the oven with the side one-third facing up.
Heat a frying pan sprayed with a low-calorie cooking spray and fry the zucchini and green onions for 6-8 minutes.
Drain completely and tap with kitchen paper to dry.
Meanwhile, put the egg whites in a bowl and whisk with a whisk until hard.
In a separate bowl, beat the egg yolk and add the kurjet, green onions, mustard powder, mint, pink peppercorn and feta cheese.
Please season well. Carefully fold the egg whites using a metal spoon.
Lightly spray 4 Ramekin with a low calorie cooking spray.
Spoon the mixture into Ramekin and pour it almost all the way up.
Place them in a roasting can of water and cook for 18-20 minutes, or until lifted and lightly set.
Coleslaw smoky chicken (4 servings)
Ready in 35 minutes + marinade
6
Things necessary:
1.2 kg of skinless and boneless chicken thighs, removes all visible fat
For marinades:
1 tbsp smoked paprika
1/2 teaspoon chipotle chili powder or flakes
2 Lime skin and juice
1 tablespoon soy sauce
2 tablespoons reduced sugar and salt ketchup
For coleslaw:
1 red cabbage, finely chopped
1 red onion, finely sliced
2 oranges, peel and segment on a bowl to catch the juice
4 carrots, peeled and grated
Two small gem lettuce chopped into small pieces
1 lime juice
Method: Put the marinade ingredients in a bowl and mix. Add chicken and season with toss.
Leave in the refrigerator for 30 minutes or up to 12 hours.
Before igniting the barbecue, mix all the throw ingredients, including the orange juice you caught.
Season and squeeze the excess juice from the orange peel.
Preheat the grill to make it hot. Add chicken and simmer for 8-10 minutes, turn and simmer for 6-8 minutes.
Rotate every minute for an additional 4-5 minutes to cook evenly (the juice should be clear when skewered) and cook until it is not overly browned.
Depending on the grill, it may be necessary to cook the chicken in bulk and keep it warm.
Divide the chicken into 4 dishes and add coleslaw.
Philo pastry vegetable roll (4 servings)
Ready in 1 hour and 30 minutes
6
Things necessary:
Cut one medium-sized butternut squash into 3 cm chunks
Cut 3 red onions into 2 cm chunks
3 pieces of garlic, peeled and left whole
1/2 teaspoon dried red pepper flakes
Low calorie cooking spray
4 twigs of fresh thyme
300g button mushroom, half
Spinach 200g
2x39g Sheet Philo Pastry
One medium egg was beaten
Mild skinless soft goat cheese 50g
½ tsp black onion seeds
Sprinkle with cucumber and green leaf salad and 1/2 lemon juice.
Method: Preheat the oven to 200C / fan 180C / gas mark 6.
Spread squash, onions and garlic on a large non-stick baking tray.
Sprinkle on chili flakes and spray with a low calorie cooking spray.
Season and roast for 20 minutes.
Turn the vegetables and add the thyme and mushrooms.
Roast for another 20 minutes or until the vegetables are tender and then let cool.
Meanwhile, heat the non-stick frying pan over medium to high heat.
Add spinach and stir frequently until wilting.
Transfer to a sieve and push out excess liquid. Save it.
Place the baking paper on the baking tray and place the pastry sheet on it.
Brush with a piece of egg and then cover with a second pastry sheet.
Gently stir chilled vegetables, spinach and goat cheese.
Pour the mixture vertically along the center of the pastry with a spoon, leaving a gap of 10 cm above and below, leaving enough pastry to surround the filling on both sides.
Fold the top and bottom, brush with an egg and stick the pastry down.
Fold the sides to seal and carefully roll over with the smooth sides facing up.
Brush with the remaining eggs and sprinkle on the onion seeds. Bake until the pastry is crispy and golden.
Slice the roll into 8 pieces of the same size. We will serve 2 per person with salad.
Asparagus Frittata (4 servings)
Ready in 35 minutes
6
Things necessary:
Low calorie cooking spray
600g asparagus spear, trimmed wood edges
Frozen peas 75g
8 medium eggs
½ small pack of fresh basil, finely chopped
2 red peppers roasted in salt water from the jar, drain and chop
8 cherry tomatoes, half
A big pinch of dried chili flakes
Fat-free cottage cheese 100g
Salad, serve
Method: Preheat the oven to 200C / fan 180C / gas mark 6 and spray with a low calorie cooking spray onto a 30cmx20cm deep non-stick roast can.
Put asparagus and peas in a large saucepan of boiling water over high heat and cook for 3 minutes.
Drain well, soak in cold water, and drain again. Tap lightly with kitchen paper to dry and set aside.
Beat the egg and season it lightly.
Add most basil to the eggs along with most peas.
Pour the eggs evenly into a roasting can and sprinkle over asparagus, red pepper, cherry tomatoes, chili flakes and the rest of the peas.
Season the cottage cheese with freshly ground black pepper.
Randomly drop the mixture drapes into eggs and bake for 20 minutes or until golden.
Sprinkle the rest of the basil and serve hot or cold with the salad.
- All recipes taken from the Slimming World collection.
- For more information on Slimming World and how to join, please visit slimmingworld.co.uk or call 03448978000.
- Image: Slimming World / World / Toby Scott, Kate Whitaker, Nassima Rothacker © Slimming World 2022.
- For step-by-step videos on some of these delicious recipes and many other ways, visit the official SlimmingWorld YouTube channel at youtube.com/slimmingworld.
