SUMMER is right around the corner, so there’s no better time to get in shape.
Today we bring you more delicious, healthy and nutritious recipes from Slimming World.
These tasty breakfasts are easy to prepare and will help you stay full until dinner.
From smoked chicken to poached salmon, you can enjoy all your favorite foods while shedding up to half a stone in two weeks*.
*Slimming World recommends safe and steady weight loss of one to two pounds per week, but you may lose more in your first few weeks.
Poached salmon and orzo salad (for 4 people)
Ready in 35 minutes
- 400 g skinless, boneless salmon fillets
- 2 bay leaves
- 350g dried orzo (or other small pasta shapes)
- 300g baby spinach
- 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: Put 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 leave until cool enough to handle.
Drain, discard the bay leaves and break up the salmon with your hands. Put aside.
Meanwhile, cook the orzo according to package directions.
Drain, refresh under cold running water and drain again.
Pour into a large bowl.
While the pasta is cooking, wash the spinach leaves and put them in a large saucepan with just the water that sticks to the leaves.
Cover and cook over medium heat for one to two minutes until just wilted.
Refresh under cold running water, wring out and coarsely chop.
Add spinach, lemon zest and lemon juice to pasta and mix well.
Add the herbs, mix again and season to taste.
Finally, add the salmon and mix.
Just before serving, squeeze the juice from the extra lemon and mix well.
Zucchini and feta soufflés (for 4 people)
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 tablespoon pink peppercorns, crushed
170g feta cheese, crumbled
¼ teaspoon English mustard powder
METHOD: Preheat your oven to 180C/350F fan/thermostat 4.
Pour lukewarm water into a roasting pan up to a third of the way up and put in the oven.
Heat a skillet sprayed with low calorie cooking spray and sauté the zucchini and spring onions for six to eight minutes.
Drain well, then pat dry with paper towel.
Meanwhile, place the egg whites in a bowl and whisk until just stiff.
In another bowl, beat the egg yolks, add the zucchini, spring onions, mustard powder, mint, pink peppercorns and feta.
Season well. Using a metal spoon, gently fold in the egg whites.
Lightly spray four ramekins with low calorie cooking spray.
Pour the mixture into the ramekins, almost to the top.
Place them in the roasting pan of water and bake for 18 to 20 minutes, or until risen and slightly set.
Smoked chicken with coleslaw (for 4 people)
Ready in 35 minutes + marinade
1.2 kg skinless, boneless chicken thighs with no visible fat
For the pickle:
1 tablespoon smoked paprika
½ teaspoon chipotle pepper powder or flakes
Zest and juice of 2 limes
1 tablespoon of soy sauce
2 level tablespoons reduced sugar and salt ketchup
For the coleslaw:
1 red cabbage, finely grated
1 red onion, thinly sliced
2 oranges, peeled and segmented over a bowl to catch the juice
4 carrots, peeled and grated
2 small gem lettuces, grated
Juice of 1 lime
METHOD: Combine marinade ingredients in a bowl. Add the chicken, toss to coat and season.
Let stand 30 minutes, or up to 12 hours covered in the refrigerator.
Before lighting your barbecue, combine all the ingredients for the coleslaw, including the orange juice you caught.
Season and squeeze the extra juice from the orange peels.
Preheat your grill to hot. Add the chicken and cook for eight to ten minutes, flip and cook for six to eight minutes.
Cook another four to five minutes, turning every minute, until evenly cooked (juices should run clear when pierced with a skewer) and not too browned.
Depending on your grill, you may need to cook the chicken in batches and keep it warm.
Divide the chicken among four plates and serve with the coleslaw.
Roll of vegetables in filo pastry (for 4 people)
Ready in 1h30
1 medium prepared butternut squash, cut into 3cm pieces
3 red onions, cut into 2cm pieces
3 garlic cloves, peeled and left whole
½ teaspoon dried red pepper flakes
Low calorie cooking spray
4 sprigs of fresh thyme
300 g button mushrooms, halved
2 sheets of filo pastry of 39g
1 medium egg, beaten
50 g rindless soft goat cheese
½ teaspoon black onion seeds
Cucumber and green leaf salad, seasoned with the juice of ½ lemon, to serve
METHOD: Preheat your oven to 200C/180C fan/thermostat 6.
Spread the squash, onions and garlic on a large nonstick baking sheet.
Sprinkle with 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 an additional 20 minutes or until the vegetables are tender, then let cool.
Meanwhile, heat a nonstick skillet over medium-high heat.
Add spinach, stirring frequently until softened.
Transfer to a sieve and squeeze out any excess liquid. Put aside.
Line a baking sheet with parchment paper and place a sheet of puff pastry on it.
Brush with a little egg, then cover with the second pastry sheet.
Gently mix the cooled vegetables, spinach and goat cheese.
Pour the mixture lengthwise down the center of the dough, leaving a 10cm gap at the top and bottom, and enough dough on either side to enclose the filling.
Fold the top and bottom ends over, then brush with egg and glue the dough.
Fold the sides over to seal, then roll carefully so the smooth side is facing up.
Brush with the remaining egg and sprinkle with the onion seeds. Bake until the pastry is crispy and golden.
Cut the roll into eight equal-sized pieces. Serve two pieces per person with the salad.
Asparagus frittata (for 4 people)
Ready in 35 minutes
Low calorie cooking spray
600g asparagus tips, woody ends trimmed
75g frozen peas
8 medium eggs
½ small packet of fresh basil, grated
2 roasted red peppers in brine from a jar, drained and chopped
8 cherry tomatoes, halved
A large pinch of dried chili flakes
100 g natural fat-free cottage cheese
Salad, to serve
METHOD: Preheat the oven to 200°C/180°F fan/thermostat 6 and spray a 30cm x 20cm deep nonstick roasting pan with low calorie cooking spray.
Place the asparagus and peas in a large pot of boiling water over high heat and cook for three minutes.
Drain well, plunge into cold water and drain again. Pat dry with paper towel 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 roasting pan, then scatter them over the asparagus, red peppers, cherry tomatoes, chili flakes and remaining peas.
Season the cottage cheese with freshly ground black pepper.
Drop random spoonfuls of the mixture into the egg and bake for 20 minutes or until golden and set.
Sprinkle with remaining basil and serve hot or cold with the salad.
- All recipes from the Slimming World collection.
- To learn more about Slimming World and how to join, 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 more, visit the official Slimming World YouTube channel at youtube.com/slimmingworld.