It’s great news that we can now enjoy time out with the family, isn’t it! And with the weather forecast looking good for the rest of this week, these ideas for a picnic or day at the beach are ideal. But don’t be a Daisy Dreamer when you’re out-and-about. Follow Paula Positive’s healthy options and you can still lose that pound a week!!
These recipes are great for those fun days out. They are all Slimtone favourites and I know you’ll enjoy them.
Serves 1 – 300 cals
Slice a hard-boiled egg and chopped wafer thin ham with cooked peas, sweetcorn, cherry tomatoes, diced cucumber, pepper and celery. Add to 56g/2 oz (dry weight) cooked rice. This is a really convenient packed lunch.
Marie’s Tip: Add a shake of Chinese 5 Spice to give it extra flavour.
HAWAIIAN RICE SALAD
Serves 1 – approx 300 cals
Cut into bite-sized pieces 56g/2 oz pineapple, 50g/2 oz lean ham and ½ red pepper. Mix with 168g/6 oz cooked rice or pasta and serve with lettuce, rocket, cucumber and tomato. This is ideal as a packed lunch too.
POTATO & CRISPY BACON SALAD
Serves 1 – approx 280 cals
Halve 140g/5 oz cooked baby new potatoes in their skins. Slice 2 grilled bacon rashers or wafer thin ham with 3 spring onions. Mix together with 2 level tablespoons Hellman’s Extra Light mayo. Serve with your Slimtone Salad Bowl.
PINEAPPLE & HAM PASTA SALAD
Serves 1 – approx 250 cals, 2g fat
Mix together 84g/3 oz cooked pasta shells, 56g/2oz lean chopped ham, 56g/2 oz pineapple in natural juice, 1 tablespoon of peas and sweetcorn, and 1 tablespoon low-cal mayonnaise. Season lightly with salt and black pepper.
Marie’s Tip: Try using canned mandarin oranges instead of the pineapple for a tasty alternative.
CRUNCHY CHICKEN CAESAR STYLE
Mix together 2 teaspoons Extra Light mayo with half a teaspoon wholegrain mustard and a squeeze of lemon juice. Spread in to two slices of bread and fill with 56g/2 oz sliced chicken, spring onions and crispy lettuce.
And instead of that takeaway on the way home….
Make up the following ready for when you get home – it will stop those extra calories in a take-away meal! The individual packets of frozen rice are so convenient for this recipe.
CHICKEN & MUSHROOM CURRY
Serves 4 – 140 cals per portion
450g/1 lb uncooked diced boneless chicken breast
2 tbsp curry paste
1 medium onion, chopped
2 tsp curry powder
2 cloves garlic, crushed 336g/12 oz mushrooms, sliced
1 tbsp flour, to thicken
Salt, to season
450ml/¾ pint stock made with chicken stock cube
In a non-stick pan, dry fry the chicken, onion, garlic and mushrooms for about 5 minutes. Once the juices start to flow, add the curry powder and paste. Stir well to ensure all the chicken and vegetables are coated with the spices. Cook for 2 – 3 minutes. Add the stock, bring to the boil, then turn down the heat, cover and simmer for 35 – 45 minutes (ensure the chicken is cooked through). Mix the flour with a little water to form a paste and stir into the curry to thicken. Cook for a further 4 – 5 minutes until thick.