This week I’m celebrating 38 years of Slimtone success! So that you can join in the celebrations, I’d like to share some of our favourite recipes with you – I know you’ll enjoy them particularly during these strange times. Thanks to all our members for sharing messages over the past months and, like you, I’m so looking forward to getting back to our Slimtone family.

Spicy chicken & chips
Serves 1 – approx 300 cals

112g/4oz skinless chicken breast (uncooked weight)                      1 tsp/5ml lemon juice
1 tbsp/15ml dry white wine                                                                  1 clove garlic (crushed)
140g/5oz Slimtone Chips (see page 54)                                              Mixed herbs & pepper

Place chicken on a piece of foil and add lemon juice, garlic, pepper, wine and herbs. Fold into a parcel and cook in a pre-heated oven 180C/350F/Gas 4 for 30 mins. Serve with chips and lots of free vegetables.

Honey Lemon Chicken Kebabs
Serves 1 – approx 300 cals

112g/4oz skinless chicken breast
1 tsp/5ml clear honey
Juice of 1 lemon
1 tsp/5ml mustard
Chopped parsley
1 clove of garlic (crushed)
Ground black pepper
140g/5oz rice (cooked weight)
Selection of vegetables cut into bite sized chunks e.g. mushrooms, peppers, tomatoes, onions.

Dice chicken into bite-sized cubes. Place lemon juice, honey, mustard, parsley and garlic in a bowl and mix well. Add the chicken pieces and ensure that they are thoroughly coated with marinade. Leave for at least 30 mins. Pre-heat grill. Thread the chicken and vegetable cubes onto skewer and cook under medium heat for 5-6 mins. Turn and baste the kebabs with leftover marinade until the chicken and vegetables are cooked through. Serve with rice and a large green salad.

Marie’s Tip This is a great recipe for a summer BBQ.  

Rice Bowl
Serves 1 – approx 300 cals

56g/2oz smoked haddock fillet, poached & flaked         
140g/5oz basmati rice (cooked weight)                               
28g/1oz cooked frozen peas
1 medium hardboiled egg chopped 

Mix all the ingredients together in a bowl, heat through in microwave and serve with unlimited free vegetables.

Marie’s Tip: This recipe makes an ideal packed lunch – the basmati rice is low G.I. and, like brown rice, is more satisfying than white.

Mozzarella & Tomato Bread
Serves 1 – approx 300 cals

56g/2oz French bread                                              Sliced tomatoes
56g/2oz reduced fat mozzarella cheese               Pinch of dried basil
Ground black pepper

Cut French bread length ways and top with the sliced tomatoes and cheese. Sprinkle over basil and pepper.  Grill until melted and serve with a large free salad.

Savoury Cauliflower Cheese & Baked Potato
Serves 1 – approx 300

225g/8oz cauliflower, lightly cooked
56g/2oz wafer thin smoked ham, chopped
28g/1oz medium fat cheddar cheese, grated
28g/1oz wholemeal breadcrumbs
140g/5oz jacket potato (uncooked weight)
Salt and pepper

Place the cauliflower in a shallow heatproof dish, season and top with the chopped ham. Mix the cheese and breadcrumbs together and sprinkle over the cauliflower. Place under a hot grill until golden brown and serve with the baked potato. (McCain’s jacket potato is ideal for this recipe).

Welsh Cheese Bake
Serves 4 – approx 300 cals per serving

224g/8oz leeks, sliced                         28g/1oz low-fat spread
6 thick slices of bread                        112g/4oz low-fat cheddar
1 tsp/5ml mustard                              Cheese, grated
2 medium size eggs                            pinch cayenne pepper
¾ pint/450ml skimmed milk             salt and black pepper

Mist non-stick pan with low-fat cooking spray and fry the leeks until soft. Toast the bread slices on one side and lightly spread the other side with the low-fat spread. Cut the bread into fingers. Place one third of the bread, toasted side down in a large oven-proof dish. Cover with one third of the leeks and a third of the cheese. Repeat layers finishing with cheese. Beat together eggs, milk, mustard, cayenne pepper and season well with salt and black pepper. Pour mixture over the leek and cheese. Bake at 180C/350F/Gas 4 for about 45 mins or until well risen and golden. Serve with a tomato salad.

Hot Berries & Bananas
Serves 2 – approx 150 cals per serving

2 small bananas                                         4 tbsp/60ml orange juice
112g/4oz fresh/frozen raspberries         half-fat aerosol cream

Pre-heat oven to 180C/350F/Gas 4. Remove the skin from the bananas and cut in half length ways. Place each banana on a sheet of foil, making sure it is large enough to cover the bananas during cooking. Divide the raspberries between the two foil parcels and add 2 tbsp/30ml of orange juice to each parcel. Fold up the foil to enclose each parcel, place on a baking sheet and cook for approx 13-15 mins. Serve in the foil parcel, topped with half-fat aerosol cream.

Marie x