Lunch

(Choose 1, all serve 1)

JACKET POTATO (V): Top a large baked potato with baked beans and 40g grated reduced-fat Cheddar cheese (from your allowance). Melt the cheese under a hot grill and enjoy with salad. SOUP (V): Pick up a Mushroom Soup from the Slimming World range at Iceland. Serve with 3 Ryvita Deli Pumpkin Seeds & Oats Crispbreads.

CHICKEN AND PESTO SANDWICH: Spread 2 slices of wholemeal bread (from a small 400g loaf) with 1 level tbsp reduced-fat pesto. Top with cooked, shredded chicken breast, lettuce and tomato. Follow with an Aldi Brooklea Light Fat Free Yogurt.

PIZZA OMELETTE (V): Beat 2-3 eggs and fry in a pan sprayed with low-cal cooking spray to make an omelette. When beginning to set, top with tomato purée and sprinkle over some dried basil and oregano. Scatter over 70g torn reduced-fat mozzarella (from your allowance) and brown under a hot grill. Serve with rocket leaves drizzled with balsamic vinegar.

COUSCOUS SALAD (V): Make up a pack of Ainsley Harriott Tabbouleh Couscous and serve with 65g reduced-fat feta cheese (from your allowance), mixed salad leaves, halved cherry tomatoes, cucumber chunks and 8 pitted olives in brine.

PICKY PLATTER: Make a platter of carrot sticks, red pepper slices, pickled gherkins, lean ham slices (all visible fat removed), hard- boiled eggs and 3 mini Babybel Lights (from your allowance). Serve with a 60g wholemeal roll and 1 level tbsp sandwich pickle.

PASTA SALAD: Boil dried pasta according to the packet instructions. Mix with a drained can of tuna and 1 level tbsp extra-light mayonnaise and 1 tbsp fat-free natural fromage frais. Add chopped spring onion and halved cherry tomatoes and serve.