Break­fast Egg and sol­diers

Boil 2 eggs in a pan and, at the same time, toast a slice of whole­meal bread. When ready to serve, add the eggs to egg cups and cut the toast into sol­diers, spread with low-fat spread.

Lunch Turkey sand­wich

Spread some low-fat spread over two slices of whole­meal bread. Then, tak­ing each slice, add 1tsp cran­berry sauce and top with a slice of turkey breast, let­tuce, cu­cum­ber and cherry tomato halves. Sea­son to taste. Fol­low with 1 cle­men­tine.

Din­ner Mus­tard chicken

In a bowl, mix 1tsp honey and 1tsp mus­tard, then coat a chicken breast in the mix­ture. At the same time, chop up some chunks of sweet potato and parsnip. Add the chicken along with hand­fuls of the veg – both spritzed with low­fat spray oil – to an oven dish. Gen­tly roast and serve all to­gether.

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