(Choose one, all serve one)

Woman's Own - - Healthy Eating -

Chicken Cae­sar salad

Ar­range Lit­tle Gem let­tuce leaves in a lunch box along with halved cherry

toma­toes, cooked chicken pieces and chopped grilled lean ba­con rash­ers (all vis­i­ble fat re­moved). Dress with 1 level tbsp low-fat Cae­sar dress­ing and serve. Fol­low with a ba­nana and a sat­suma.

Ocean plat­ter

Serve smoked salmon or trout with cor­ni­chons, sliced cooked beet­root from a jar, sliced toma­toes and cu­cum­ber and lots of salad leaves. Serve with 4 Ryvita Orig­i­nal crisp­breads (from your fi­bre al­lowance).

Ham and mush­room toasties

Top 2 slices of whole­meal bread (from a small 400g loaf) with sliced

mush­rooms and strips of lean ham (all vis­i­ble fat re­moved). Scat­ter over 40g grated re­duced-fat ched­dar cheese (from your al­lowance) and melt un­der a grill. Serve with salad.

Hou­mous salad

Whizz to­gether a drained 400g can chick­peas, 2tbsp fat-free nat­u­ral yo­gurt, 2tbsp le­mon juice and 1 crushed gar­lic clove to make hou­mous. Dol­lop it over a salad of rocket, chopped red onion, grated car­rot, diced cu­cum­ber and tomato, and cubes of toast made us­ing 2 medium slices whole­meal bread (from a small 400g loaf).

Jacket and beans

Fry chopped leek, crushed gar­lic and sliced mush­rooms in low-calo­rie cook­ing spray un­til soft­ened, then add baked beans and chilli pow­der and heat through. Halve a baked potato, pile in the fill­ing and serve with a sprin­kling of chopped pars­ley and salad.

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