healthy recipes
Shapes Slimming Recipes
Our recipes make
a great meal at any time of the year. If your keeping an eye on the
Christmas calories or looking for a delicious summer bite. Try one of
our suggestions.
Units
All of our recipe suggestions are
"unit based" having been carefully assessed by our team of experts. Each
recipe includes its unit value and a single unit is equal to 5 grams of
Carbohydrate.
They're Delicious
Go on, give it a try, you know you want to !
shapes slimming recipes
Shapes Moroccan Style Chicken
Serves 4 - each serving 4 Units
2 tbsp. sunflower oil
8 boneless skinless chicken thighs
1 large red onion, peeled and sliced
400g/12oz tin chopped tomatoes
700ml/ 1¼pt chicken stock
1 cinnamon stick
250g/8oz dried apricots
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
2 garlic cloves, crushed
1 tbsp tomato puree
Preheated oven 180C/fan 160C/Gas4
Step 1
Mix together the garlic, spices (apart from the cinnamon stick) and 1
tbsp oil and rub all over the chicken thighs.
Step 2
Heat a heavy pan and cook the thighs over a medium heat for at least 5
minutes to brown all over, remove from the pan. Turn down the heat and
fry the onions in the remaining oil until softened but not brown.
Step 3
Add the rest of the ingredients and bring to a boil, add the precooked
chicken and any juices, cover well and cook for 1 ½ hours until the
chicken is really tender and the sauce has thickened. Cook either on the
hob or in a preheated oven.
Simple Vegetable
Couscous each 150g serving 7 Units
275g/10oz plain couscous
500ml /18fl.oz chicken stock (2 cubes) or make a stock with the bones
removed from the thighs plus one cube.
150g/6oz sweetcorn
150g/6oz peas
Seasoning
Step 1 Put the couscous into a bowl and add the hot stock, cover and leave for 5 minutes until the stock has been absorbed. Steam or lightly boil the peas and sweet corn, drain well. Fluff up the couscous and stir in the vegetables, season to taste. Serve immediately.
Note: Couscous can be served cold or at room temperature if you need to reheat - reheat gently on low or defrost for a few minutes covered with cling film so that the couscous does not become dry.
Ginger Crunch Bombes
Serves 4 – each serving 3 Units
300ml Elmlea
Light double cream
30g/1oz icing sugar
Zest of a small orange
2 meringue nests crushed
30g /1oz light ginger biscuits
½ vanilla pod
Orange & Ginger sauce
3 small sweet
oranges, skinned, pith removed and flesh chopped,
1piece of ginger ( finely chopped ) from a jar of Chinese ginger in
syrup plus a tbsp. syrup
Step 1 Line 4 small ramakins or teacups with cling film
Step 2 Whip the cream in
a large bowl until firm and holding its shape. Scrape the seeds from the
vanilla pod and add to the cream with the sugar, orange zest and
meringues. Gently stir and add the gingernut crumbs.
Divide between the four prepared dishes. Freeze for at least 2 hours.
To make the sauce - Put the flesh and juice of the oranges into a bowl with the ginger and syrup and whizz together lightly to a pulp.