Airdrie & Coatbridge Advertiser MEMBER TESTIMONIAL:
“For me, my group is the number one feature of Slimming World. Without a group to look forward to every week I don’t think I would have done so well. Even during lockdown, virtual groups were the highlight of my week. Hearing about recipes people have tried or things they are struggling with, or just having someone to talk to about how you are feeling – there’s nothing like it.
“Most importantly, my group taught me that it’s ok to love myself. The deeper level of thinking and support that my group provides each week has helped me to truly understand and believe in myself in a way that I couldn’t before.”
1. Preheat your oven to 200°C/ fan 180°C/gas 6. Spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and bake for 40 minutes, or until golden, turning halfway.
2. Meanwhile, put the kidney beans in a medium bowl and mash roughly so that some remain whole. Add the mince, garlic powder, spices and oregano. Mix well and season with a pinch of salt.
3. Divide the mixture into four and shape each into a burger. Spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the burgers for three minutes, then flip, add 50ml water to the pan and cover. Steam-fry for three minutes until the water has gone and the burgers are cooked through and juicy.
4. Place a burger on the base of each roll. Top each with some peppers, a dollop of yogurt, and some freshly ground black pepper and coriander leaves, finishing with a roll lid. Divide the salad between 4 plates, dress with the lime juice, and serve with 1 burger per person and the chips.
Pictures: Slimming World/alex Luck, Toby Scott
1. Put the onion, garlic and ginger in your food processor and blitz to a paste.
2. Tip the paste into a large non-stick frying pan and place over a medium heat (use a pan you can put some sort of lid on, as you’ll need to cover it later). Add
6 tbsp water and cook for 7-8 minutes, then add the korma powder and cook for a further
3. 2 minutes. Stir the chicken into the sauce, along with the almonds, stock and sugar. Give everything a good stir, then cover and simmer for 20 minutes or until the chicken is cooked through.
4. Remove from the heat and stir in the yogurt, then season to taste and divide between plates or bowls.
Serve with the rice and vegetables, with the coriander scattered over.
(left) and after (right) her weight loss Picture: Slimming World/paul Buller