With SUMMER fast approaching, there’s no better time to get in shape.
Today we bring you more delicious, healthy and filling recipes from Slimming World.
These tasty lunches are easy to make and will help you stay full until dinner.
From smoked chicken to poached salmon, you can enjoy all your favorite foods and still lose up to half a stone in two weeks*.
* Slimming World recommends a safe and steady weight loss of one to two pounds per week, but you can lose more in the first few weeks.
Poached Salmon and Orzo Salad (serves 4)
Ready in 35 minutes
- 400 g skinless and boneless salmon fillets
- 2 bay leaves
- 350g dried orzo (or other small pasta shapes)
- 300 g baby spinach leaves
- Grated zest and juice of 1 unwaxed lemon plus ½ lemon for serving
- A small handful of fresh parsley, chopped
- A small handful of fresh dill, chopped
- A small handful of fresh mint, chopped
METHOD: Place the salmon and bay leaves in a shallow pan and cover with cold water.
Bring to a boil over high heat, then reduce heat to low and simmer for five minutes.
Turn off the heat and let it cool until it is sufficient to handle.
Drain, discard the bay leaves and shred the salmon with your hands. Put aside.
Meanwhile, cook the orzo according to package directions.
Drain, rinse under cold running water and drain again.
Pour into a large bowl.
While the pasta is cooking, wash the spinach leaves and place them in a large pan with just the water that’s stuck to the leaves.
Cover and cook over medium-high heat until wilted, 1 to 2 minutes.
Rinse under cold running water, press dry and roughly chop.
Add the spinach, lemon zest and lemon juice to the pasta and toss well.
Add the herbs, toss again and season to taste.
Finally add the salmon and toss through.
Just before serving, drizzle over the juice of the extra lemon and toss well.
Zucchini Feta Soufflés (serves 4)
Ready in 40 minutes
Low calorie cooking spray
3 medium zucchini, grated
4 spring onions, finely chopped
6 eggs, separated
A large handful of fresh mint leaves, finely chopped
1 tbsp pink peppercorns, crushed
170 g feta cheese, crumbled
¼ tsp English mustard powder
METHOD: Preheat oven to 180°C/convection 350°F/gas mark 4.
Pour warm water into a roasting pan until it rises a third of the way up and place in the oven.
Heat a skillet sprayed with low-calorie cooking spray and stir-fry the zucchini and scallions for 6 to 8 minutes.
Drain thoroughly, then pat dry with paper towels.
Meanwhile, place the egg whites in a bowl and beat until stiff.
In a separate bowl, beat the egg yolks, add the zucchini, green onions, mustard powder, mint, pink peppercorns and feta cheese.
Season well. Using a metal spoon, gently fold in the egg whites.
Lightly spray four ramekins with low-calorie cooking spray.
Spoon the mixture into the molds, almost to the top.
Place them in the skillet of water and cook for 18-20 minutes or until puffed and slightly set.
Smoky Chicken with Coleslaw (Serves 4)
Ready in 35 minutes + marinate
1.2kg skinless, boneless chicken thighs, all visible fat removed
For the marinade:
1 tbsp smoked paprika
½ tsp chipotle chili powder or flakes
Zest and juice of 2 limes
1 tbsp soy sauce
2 level tablespoons low-sugar and low-salt ketchup
For the coleslaw:
1 red cabbage, finely grated
1 red onion, finely sliced
2 oranges, peeled and split over a bowl to catch the juice
4 carrots, peeled and grated
2 small gem salads, shredded
juice of 1 lime
METHOD: Mix the ingredients for the marinade in a bowl. Add the chicken, toss and season.
Cover and leave in the fridge for 30 minutes or up to 12 hours.
Before firing up your grill, mix together all the ingredients for the coleslaw, including the orange juice you caught.
Season and squeeze in the excess juice from the orange zest.
Preheat your grill to hot. Add the chicken and cook for 8 to 10 minutes, flip and cook for 6 to 8 minutes.
Cook for another four to five minutes, turning every minute, until evenly cooked (the juice should run clear when you pierce it with a skewer) and not overly browned.
Depending on your grill, you may need to cook the chicken in batches and keep them warm.
Divide the chicken among four plates and serve with the coleslaw.
Filo pastry vegetable roll (serves 4)
Ready in 1 hour 30 minutes
1 medium prepared butternut squash, cut into 3cm pieces
3 red onions, cut into 2cm pieces
3 garlic cloves, peeled and left whole
½ tsp dried red chili flakes
Low calorie cooking spray
4 sprigs of fresh thyme
300 g mushrooms, halved
2 x 39g sheets of filo pastry
1 medium egg, beaten
50g mild soft goat cheese without rind
½ tsp black onion seeds
Cucumber and green leaf salad dressed with the juice of half a lemon, ready to serve
METHOD: Preheat the oven to 200°C/180°C fan/gas mark 6.
Spread squash, onions, and garlic on a large, lined baking sheet.
Scatter over the chili flakes and spray with low-calorie cooking spray.
Season and roast for 20 minutes.
Turn the vegetables, then add the thyme and mushrooms.
Roast for a further 20 minutes, or until vegetables are tender, then allow to cool.
Meanwhile, heat a nonstick skillet over medium-high heat.
Add the spinach, stirring frequently until wilted.
Place in a sieve and squeeze out excess liquid. Put aside.
Line a baking sheet with parchment paper and place a sheet of dough on it.
Brush with a little egg, then cover with the second sheet of pastry.
Gently stir in the cooled vegetables, spinach and goat cheese.
Spread the mixture lengthways down the center of the dough, leaving a 10cm gap at the top and bottom and enough dough on each side to enclose the filling.
Fold in the top and bottom ends, then brush with a little egg and stick the dough in place.
Fold the sides over to seal, then gently roll them over so the smooth side is facing up.
Brush with the remaining egg and sprinkle with the onion seeds. Bake until the dough is crispy and golden.
Cut the roll into eight equal pieces. Serve two pieces per person with the salad.
Asparagus frittata (for 4 people)
Ready in 35 minutes
Low calorie cooking spray
600 g asparagus spears, cut off the woody ends
75 g frozen peas
8 medium eggs
½ small packet of fresh basil, chopped
2 jarred roasted red peppers in brine, drained and finely chopped
8 cherry tomatoes, halved
A large pinch of dried chilli flakes
100 g fat-free natural cottage cheese
salad, to serve
METHOD: Preheat the oven to 200°C/Fan 180°C/Gas Mark 6 and spray a deep 30cm x 20cm non-stick roasting dish with low calorie cooking spray.
Place the asparagus and peas in a large pot of boiling water and cook over high heat for three minutes.
Drain well, immerse in cold water and drain again. Pat dry with kitchen paper and set aside.
Beat the eggs and season lightly.
Add most of the basil to the eggs along with most of the peas.
Pour the eggs evenly into the casserole, then arrange the asparagus, peppers, cherry tomatoes, chili flakes and remaining peas on top.
Season the cottage cheese with freshly ground black pepper.
Drip the mixture randomly into the egg and bake for 20 minutes or until golden and set.
Scatter over the remaining basil and serve hot or cold with the salad.
- All the recipes from the Slimming World collection.
- To find out more about Slimming World and how to become a member visit slimmingworld.co.uk or call 0344 897 8000.
- Images: Slimming World/World/Toby Scott, Kate Whitaker, Nassima Rothacker © Slimming World 2022.
- For step-by-step videos on how to make some of these delicious recipes and many more, visit Slimming World’s official YouTube channel at youtube.com/slimmingworld.
https://www.the-sun.com/lifestyle/5300963/losing-weight-lunch-recipes-slimming-world/ If you’ve been on a diet completely wrong, these Slimming World lunches will help you lose up to half a stone in 2 weeks