slim down with these delicious healthy meals

Spaghetti Bolognese

Spray a non-stick pan with oil. Add a small diced onion, a grated carrot and a large chopped mushroom, plus 200g of canned tomatoes and a little crushed garlic (optional). Cook gently for 5 mins. Add 100g of lean beef mince to the pan. Cook on a low heat for 20 mins. Serve 60g of cooked spaghetti topped with the Bolognese sauce and a large green mixed salad drizzled with a tbsp of French dressing. Make it veggie and

vegan: Replace the mince with Quorn or vegan Quorn mince.

eggs, Chips and Beans (V)

Heat your oven to 180°c. Peel and cut a medium potato into wedges and boil for 4–6 mins. Drain and put on a baking tray with a large mushroom. Spray with oil and cook for 20 mins. Fry two eggs with a spray of oil. Serve with the chips and mushrooms. Add 2 tbsp of heated baked beans. Follow with a diced apple.

Steak and potatoes

Chargrill a fillet steak (about 150g). Just before serving, place a good handful of rocket leaves on top of the steak and drizzle with 1tsp of extra virgin olive oil and balsamic vinegar. Serve with 150g of cooked new potatoes, which have been sliced and grilled for 2–3 mins per side, and 80g of lightly steamed broccoli. Make

it veggie and vegan: Swap the steak for a Quorn or veggie Quorn steak. For vegans, swap the yoghurt for soya yoghurt.

Vegetable parmesan penne pasta (V)

Cook 80g of penne. Cut the following into chunks and brush with oil on a baking tray: half each of red and yellow pepper, a small red onion, 100g of cherry tomatoes and 80g of courgettes. Drain the pasta, mix with a tbsp of grated Parmesan. Stir in vegetables and drizzle with balsamic vinegar to serve.

roast Salmon with rosemary

Roast a 120g salmon fillet brushed with olive oil and sprinkled with crushed garlic and fresh rosemary and black pepper for 10 mins (215°C/425°F). Serve with a squeeze of lemon juice and 150g of new boiled potatoes and 80g of steamed spinach. Follow with a satsuma.

Sunday roast (V)

Have a fillet of Quorn with two roast potatoes and three x 80g servings of vegetables of your choice, such as broccoli, carrots and courgettes, along with a tbsp of gravy.

red pesto roasted Cod

Bake a 150g cod fillet topped with 2tsps of red pesto sauce wrapped in foil with squeezed lemon juice at 180°c/gas mark 5 for 15 mins. Serve with 200g of boiled new potatoes, steamed broccoli and 80g of sweetcorn. Finish with 100g of low-fat rice pudding with 100g of berries of choice.

Make it veggie and vegan: Replace the cod with a fillet of Quorn or vegan Quorn.