Recipes Slimmer dinners

Slimmer DINNERS Tempting, tasty and satisfying, it’s hard to believe these dishes are all low-cal!

UNDER 500 CALS

Peri-peri chicken and chorizo burger An extra-speedy take on a burger and packed full of fl avour.

SERVES 4 PREP 5 MINS COOK 15 MINS

1tsp peri-peri seasoning rub (we used Nando’s) 1 garlic clove, crushed 1tbsp olive oil 1tbsp lemon juice 2 chicken breast fi llets, cut in half 100g chorizo cooking sausage, sliced 4 sourdough rolls, halved and toasted

✱ Mustard mixed with reduced-fat mayo, lettuce, a sprinkle of feta cheese and basil leaves, to serve

Food Ed’s tip Add a portion (100g) of Slimming World Free Food Chips from Iceland for 104 cals.

thickness) until the chicken is browned and cooked through. Remove from the pan and set aside. Add the chorizo to the pan and cook for 2 mins on each side. 3 Serve the chicken burgers with mustard mayo, lettuce, chorizo slices, crumbled feta and basil leaves.

Food

Crunchy sideways

lasagne rolls All the gorgeous elements of a veggie lasagne served in an exciting new way.

SERVES 4 PREP 20 MINS COOK 1 HOUR 5 MINS

1 onion, chopped 3 celery stalks, trimmed and chopped 1tbsp olive oil ½tsp chilli powder 400g can tomatoes ¼tsp brown sugar 250g fresh egg lasagne sheets, each sheet halved lengthways 1 egg, beaten 250g ricotta cheese 150g packet grated mozzarella Handful of fresh basil leaves

1 Gently fry the onion and celery in the olive oil in a pan for 5 mins to soften. Add the chilli powder and season with salt and freshly ground pepper. Pour in the tomatoes and sugar, bring to the boil then reduce the heat, cover and simmer 30 mins. 2 Meanwhile, cook the lasagne sheets in a large pan of salted boiling water for 2 mins. Drain, rinse with cold water and lay them out fl at on a damp clean tea towel. 3 Heat the oven to 180C/ Gas 4. Mix the beaten egg and ricotta together. Using a teaspoon, spread the tomato sauce over each lasagne sheet, leaving a small border around the edge of each one. Repeat with the ricotta mix. 4 Roll up each lasagne sheet and place upright in a 20 x 16cm ovenproof dish, packing them fairly tightly together so they don’t unravel while cooking. 5 Spoon any remaining tomato sauce into the top of each roll. Sprinkle over the grated mozzarella and bake for 20-30 mins until bubbling and hot. Leave to stand for 5 mins and scatter over a few fresh basil leaves, to serve.

Per serving: 375 cals, 20g fat (11g saturated), 25g carbohydrates Ed’s tip Replace the lasagne sheets with thin slices of aubergine for a low-carb dish.

Recipes

Food Ed’s tip Make this veggie by using Sainsbury’s frozen Meat-free Meat Balls, £1.75, 380g.

Swedish meatballs with

crushed potatoes Hearty and comforting but still low in calories.

SERVES 4 PREP 10 MINS COOK 20 MINS

500g new potatoes 400g can tomatoes 1 onion, chopped 100ml red wine 200g mushrooms, sliced 1tsp caster sugar 150ml vegetable stock 395g Swedish meatballs 2tbsp 0% fat Greek yogurt Basil leaves, to fi nish

1 Cook the potatoes in a pan of boiling water for 15 mins until tender. 2 Meanwhile, pour the tomatoes into a separate pan, add the onion and simmer for 5 mins. Add the wine, mushrooms, sugar and stock, bring to the boil then reduce the heat and simmer for around 15 mins. 3 Microwave the meatballs following the packet instructions. Drain the potatoes, crush lightly then stir in the yogurt and season with salt and freshly ground black pepper. 4 Add the meatballs to the sauce and spoon over the crushed potatoes. Top with a few basil leaves, to serve.