Preheat the grill. Lightly beat eggs and water and season. Mist non-stick pan with low-fat cooking spray and sauté onion until soft. Add potatoes, cook until they start to turn golden. Pour in eggs and add peas. Stir once to distribute the vegetables evenly, cook until the base is set. Place dish under the preheated grill to set the top of the omelette.

Slice a selection of fruit from your 'Fruit Basket' and top with sugar-free lemonade or diet apple drink. For a really quick fruit salad why not use one of the frozen fruit selections that are available! A 4 oz helping of fruit topped with sugar free lemonade is only 50 calories.

This recipe can be found in the Puddings and Deserts Section of our Lifestyle Plan
– Get your copy here

Place the chicken pieces in an ovenproof dish. Mix the lemon juice, rind, thyme and honey together and spoon over the chicken. Chill for approximately 2 hours. Before cooking, dissolve the stock cube in water and pour over the chicken.

Cover and bake at 190C/375F/gas mark 5 for 30-40 minutes. Mix cornflour with a little cold water and stir into the juices and continue to cook for a further 5 minutes.

Preheat the oven to 200C/400F/Gas mark 6. Cook on a low heat leeks in a splash of water and cover the pan with a lid for 10 mins until softened. Add the herbs, mince and fruity sauce. Season well and cook over a high heat for another 10 mins. Boil the potatoes for approximately 10 mins.

Spoon the mince mixture into an ovenproof dish. Drain the potatoes and layer over the mince. Spray the potatoes with a little low fat spray and season with salt and pepper. Cook for 30 mins. Serve with Slimtone gravy, free vegetables.

Mix together the cooked pasta, tuna, chopped tomatoes, cucumber, sweetcorn, onion and mayonnaise. Serve with large green salad.

Crabsticks, prawns, sliced chicken, wafer thin ham, quorn or salmon is also ideal for this recipe.

Marie’s Top Tip: This recipe is ideal for a packed lunch.