100g cooked pasta
90g cooked chicken/Weigh-Less tinned chicken
90g grapes, halved
50g apple, chopped
2 tablespoons finely chopped onion
30ml low fat mayo
30ml fat free plain yogurt
Salt and Pepper to taste
Mix it all together and voila! Fresh, summery goodness!
Serve on a bed of lettuce
Serves 1 – 2CC, 1 Prot, 1 Fat, 1.5 fruit, 1/4 milk
250g brown mushrooms, sliced
5ml olive oil
140g cooked brown & wild rice
75g cooked (tinned) chickpeas
1/4 tsp smoked paprika
Sprinkling of garlic salt
30ml red wine vinegar
Salt & Pepper to taste
Brown mushrooms in olive oil. Leave to cool.
Mix rest of ingredients plus mushrooms and leave in fridge for a few hours to “marinate”.
I served it on a bed of lettuce, with cucumber ribbons 🙂
Serves 1 (big portion!!) – 2 CC, 1 Protein, 1 Fat, 3 Veg (or count mushrooms as free veg!)
Serves 1 – 2 CC, 1 Prot, 1 Fat, 2 Veg
200g baby potatoes, quartered and parcooked
50g yellow pepper cored and cut into quarters
50g red onion, peeled and quarterd
100g butternut cubes
5ml olive oil
Lemon Juice
30g low fat feta
Salt and Black Pepper
Balsamic Vinegar
Line baking tray with foil and coat with non-stick cooking spray. Arrange veggies and potatoes on baking tray and sprinkle with olive oil, and a generous squirt of lemon juice. Season. Oven roast at 160C for about 40 minutes until peppers blister.
Toss together and serve with crumbed feta and balsamic vinegar.
Serves 2
200g cooked pasta rice (4 CC)
50g finely chopped spring onion (1/2 Veg)
5ml mild curry powder
120g drained WL tinned peaches, chopped (1 Fruit)
100g red and yellow peppers, chopped (1 Veg)
30ml chutney
90ml reduced oil/low fat mayo (2 Fat)
Mix all the ingredients together and refrigerate – best made a day in advance, to give the flavours time to develop!
As an additional extra – the other salad on the pic is a marinated mushroom salad! Serves 2 as well:
200g mushrooms, chopped/sliced (free veg)
100g thinly sliced red onion (1 Veg)
100g cucumber (grated or spirals)
10ml lite soy sauce
50ml white vinegar (or to taste)
Leave to marinate overnight
One of my favourites! Italian bread salad – my version!
Serves 1
2 slices Ultima Low Calorie Bread – break into chunks and toast under oven grill until crispy (1 CC)
150g roasted peppers (free)
150g cherry tomatoes (1.5 Veg)
50g salad onions, chopped (0.5 Veg)
4 chopped peppadews
3 chopped sundried tomatoes
30g low fat feta (1 P)
50ml white or red wine vinegar
5ml basil infused olive oil (1 F)
Mix bread chunks with vinegar and olive oil and leave to absorb. Mix with rest of ingredients.
Serve on a bed of lettuce
Tuna and Pasta Rice Salad – quick and easy!
Serves 1
120g Tuna (1 P)
100g Cooked Pasta Rice (2 CC)
4 chopped salad onions
100g tinned or fresh asparagus (1 Veg)
45ml WL salad dressing (1 F)
Coarsely ground salt and pepper to taste
Mix it all together – quick and easy! 🙂
Serve with lettuce and fresh tomatoes
One of my favorite lunches! Filling and delicious! Yaayyy for good food! 🙂
Serves 1
200g corn
90g smoked chicken
30ml low fat mayo
5ml sweet chilli sauce
20ml chopped peppadews
Handful halved cherry tomatoes
Chopped red onion
Quick and simple!
