Lifestyle

Losing weight can still taste good with our exclusive “Fakeaway” recipes from Slimming World

THIS week we bring you delicious recipes from Slimming World to help you eat healthy and happy.

Thanks to Slimming World’s balanced recipes, you can enjoy all your favorites this summer and still lose up to half a stone in two weeks*.

This week we bring you delicious recipes from Slimming World to help you eat healthy and happy

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This week we bring you delicious recipes from Slimming World to help you eat healthy and happyCredit: Alamy

Today, with exclusive Fakeaway recipes from the Slimming World collection, we show you how easy it is to enjoy everything from bacon burgers to pasta and still get in shape.

* 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.

Double Stacked Bacon Burgers with Slow Roasted Sweet Onions (Serves 4)

Ready in 1 hour 30 minutes

Serve these double stacked bacon burgers with fries and salad

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Serve these double stacked bacon burgers with fries and saladCredit: Slimming World

YOU NEED:

  • 1 kg sweet potatoes, cut into chips
  • Low calorie cooking spray
  • 500g lean ground beef (5% fat or less)
  • 1 small onion, finely chopped
  • 5 small cucumbers, finely chopped
  • 2 garlic cloves, crushed
  • 4 bacon medallions, all visible fat removed
  • 4 x 60g wholemeal rolls, divided
  • Small gem lettuce leaves
  • 2 tomatoes, sliced
  • Large green salad to serve
  • For the onions:
  • 2 onions, finely chopped
  • 120 ml Diet Coke
  • 1 tbsp balsamic vinegar

METHOD: Preheat the oven to 200°C/180°C fan/gas mark 6.

Place the sliced ​​onions in a nonstick skillet and pour in the cola and vinegar. Season and bake for 50 minutes.

Cover with foil and bake for a further 20 minutes or until the onions are very soft. Set aside and keep warm.

When the onions have cooked 30 minutes, spread the chips out in a single layer on a large, non-stick baking sheet and spray with low-calorie cooking spray.

Season, place on the rack over the onions and cook for 40-50 minutes, or until golden brown, turning halfway through.

When the chips go into the oven, preheat your grill until the coals are white hot.

Meanwhile, prepare the burgers. Place the ground beef, onion, pickles and garlic in a bowl, season and mix well, then shape into eight lean burgers.

Transfer to a plate, cover and refrigerate until cooked.

When the coals are white hot, add the burgers and sear five to eight minutes on each side, or until cooked through.

After flipping the burgers, add the bacon and cook until cooked through and charred, 3 to 4 minutes on each side.

If desired, lightly toast the cut side of the rolls for a few minutes.

To assemble, top each base with a lettuce leaf, a slice of tomato, and a burger, followed by a bacon medallion and another burger.

Top with a quarter of the onions and the top of the bun.

Serve with fries and salad.

Quick vegetable noodles with tofu (serves 4)

Ready in 25 minutes

Vegetable noodles with tofu are a healthy meal and only take a few minutes to prepare

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Vegetable noodles with tofu are a healthy meal and only take a few minutes to prepareCredit: Slimming World

YOU NEED:

  • 350 g dried egg noodles
  • 3 tablespoons light soy sauce
  • 4 garlic cloves, crushed
  • 2cm piece of ginger root, peeled and finely grated
  • 1 tsp Chinese five spice powder
  • Low calorie cooking spray
  • 200 g snow peas, cleaned and halved
  • 100 g shiitake mushrooms, sliced
  • 1 red bell pepper, halved, seeded and thinly sliced
  • Bunch of spring onions, cut diagonally
  • 1 pak choi, roughly chopped
  • 1 level tbsp sweet chilli sauce
  • 2 tbsp dark soy sauce
  • 300 g firm tofu (natural or naturally smoked), cut into large cubes

METHOD: Cook the noodles according to package instructions, drain and set aside.

In a bowl, combine light soy sauce, garlic, ginger, and Chinese five spice powder and set aside.

Spray a large nonstick wok or skillet with low-calorie cooking spray and set over high heat.

Add all the vegetables except the pak choi and sauté for five minutes or until just tender.

Add the garlic and ginger mixture and sauté for two to three minutes.

Add the noodles, pak choi, sweet chilli sauce, dark soy sauce, and tofu chunks and toss for 3 to 4 minutes.

Serve hot.

Saag aloo (for 4 people)

Ready in 50 minutes

Season the dish and sprinkle with coriander and chili for a twist

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Season the dish and sprinkle with coriander and chili for a twistCredit: Slimming World

YOU NEED:

  • 1 kg potatoes, peeled and cut into 2 cm cubes
  • Low calorie cooking spray
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1cm piece ginger root, peeled and grated
  • 2 tsp cumin
  • 2 tsp black mustard seeds
  • 2 red bell peppers, seeded and cut into small pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
  • ½ tsp chilli powder
  • 200 ml boiling vegetable broth
  • A large bag of baby spinach leaves, roughly chopped
  • A small handful of finely chopped fresh cilantro for garnish
  • 1 red chilli, deseeded and finely chopped, for garnish (optional)

METHOD: In a large pot of lightly salted, boiling water, cook the potatoes for ten minutes or until just tender.

Drain thoroughly and set aside.

Spray a non-stick wok or skillet with low-calorie cooking spray and set over medium-high heat.

Add the red onion, garlic, ginger, cumin, and mustard seeds and stir-fry for 1 to 2 minutes.

Add the potatoes and peppers and sauté for 6 to 8 minutes or until lightly browned.

Reduce heat to low and add ground cumin, ground coriander, turmeric, garam masala, and chilli powder.

Cook for another minute or two.

Stir in the broth and bring the mixture to a boil.

Turn the heat to medium, cover, and cook for five to six minutes.

Remove from the heat, stir in the spinach and let it collapse into the potato mixture.

Season to taste and sprinkle over cilantro and chili if using.

Fish cakes (for 4 people)

Ready in 50 minutes + chill

These delicious fish cakes can be made in under an hour

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These delicious fish cakes can be made in under an hourCredit: Slimming World

YOU NEED:

  • 400 g potatoes, peeled and chopped
  • Low calorie cooking spray
  • 1 zucchini, coarsely grated
  • 1 carrot, peeled and roughly grated
  • 400 g skinless cod or haddock fillet
  • A small handful of fresh chives
  • A small handful of fresh dill
  • Half a bunch of spring onions, trimmed
  • 60g wholemeal roll, torn into pieces
  • 2 eggs
  • Mixed salad, to serve

METHOD: Cook the potatoes in a saucepan of lightly salted boiling water until tender, 12 to 15 minutes.

Drain, puree, season to taste and set aside in a large mixing bowl.

Meanwhile, spray a skillet with low-calorie cooking spray and set over high heat.

Sauté the zucchini and carrot for 5 minutes, then place in a colander and squeeze out excess liquid with the back of a spoon.

Add to the mashed potatoes.

Place the cod, herbs and spring onions in a food processor and blend briefly (be careful not to blend too smooth).

Add to the mashed potatoes, mix, then divide the mixture into eight portions and form each into a fishcake.

Refrigerate, cover and refrigerate for 2 hours or overnight if time permits.

When finished, preheat the oven to 180°C/Fan 160°C/Gas Mark 4.

Place the buns in a food processor and grind until you have fine breadcrumbs, then tip into a wide bowl.

In another wide bowl, crack the eggs and beat lightly.

Dip each fishcake in the beaten egg, then roll in the breadcrumbs to coat evenly.

Arrange the fish cakes on a large non-stick baking sheet, spray with low-calorie cooking spray and bake for 15-20 minutes or until cooked through and golden brown.

Serve hot with the salad.

Piri Piri Chicken, Fries & Coleslaw (Serves 4)

Ready in 1 hour

If you have one, use a grill pan for extra flavor

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If you have one, use a grill pan for extra flavorCredit: Slimming World

YOU NEED:

  • 2 level tsp piri-piri seasoning
  • 4 chicken thighs, skin and all visible fat removed
  • Low calorie cooking spray
  • 1kg floury potatoes, cut into chips
  • 1 lemon, cut into wedges, to serve
  • For the coleslaw:
  • 1 red onion, finely sliced
  • ½ white cabbage, grated
  • 400 g carrots, peeled and grated
  • 10 g fresh chives, chopped
  • 200 g Greek-style fat-free natural yoghurt
  • ½ tsp mustard powder

METHOD: Preheat the oven to 200°C/180°C fan/gas mark 6.

Rub the piri-piri seasoning over the chicken, then spritz with low-calorie cooking spray.

Place on a lined baking sheet and roast for 40 minutes or until cooked through.

Spread the chips out in a single layer on a large, non-stick baking sheet and spray with low-calorie cooking spray.

Place on the shelf under the chicken. Bake for 40 minutes or until golden brown, turning halfway through.

Meanwhile, prepare the coleslaw by mixing all the ingredients together.

Season and set aside to allow the flavors to soak in.

Place a large non-stick grill pan over high heat until hot.

Cook the chicken on the top for 2 to 3 minutes, turning it a quarter turn to get the criss-cross grill marks.

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Serve a chicken thigh per person with the fries and coleslaw—and lemon wedges to smack on top.

Top: If you don’t have a grill pan, skip this step. The chicken will be cooked in the oven after 40 minutes – the broiling is just for extra flavor.

  • 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/Gareth Morgans © 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.
All the recipes from the Slimming World collection

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All the recipes from the Slimming World collectionCredit: Handout

https://www.the-sun.com/lifestyle/5293514/lose-weight-fakeaway-recipes-slimming-world/ Losing weight can still taste good with our exclusive “Fakeaway” recipes from Slimming World

Jessica MacLeish

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