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
Stretching the Chicken
– Let’s make 4 chicken breast serve 8-10!
Mustard Chicken serves 4 unit FREE can easily be doubled to serve 8!
2 Chicken breast, sliced crossways, 4 mushrooms, finely chopped,½ red onion, finely chopped, ¼ pt 150ml. Chicken stock, Generous dessertspoon of wholegrain mustard, 2 tbsp. of sunflower oil
Step 1. Place 1 tablespoon of oil in a heavy pan and gently sweat the finely chopped onion for a couple of minutes, add the chopped mushrooms and stir and cook for 5 minutes on a medium heat. Meanwhile, flatten out the sliced chicken breast with a wooden mallet.
Step 2 Remove the mushrooms& onion from the pan with a slotted spoon, add put to one side. Add the remaining oil to the hot pan and quickly flash fry the chicken until it changes colour and just starts to brown a little, remove from the pan.
Step 3 Return the vegetables to the pan and stir in the mustard, add the stock and stir to make a sauce. Return the chicken pieces and coat with the sauce. Serve hot
This is delicious with 200g new potatoes, green beans and baby carrots
Creamy Garlic and
Mushroom Chicken serves 4 unit FREE can easily be doubled to serve 8!
2 Chicken breast, sliced crossways 6 small mushrooms, quartered , ½ red onion, finely chopped
100g Philadelphia light with garlic & herbs, 75ml milk ( just enough to make a smooth sauce)
2 tablespoon of sunflower oil
Step 1. Place 1 tablespoon of oil in a heavy pan and gently sweat the finely chopped onion for a couple of minutes, add the finely quartered mushrooms and stir and cook for 5 minutes on a medium heat. Meanwhile, flatten out the sliced chicken breast with a wooden mallet.
Step 2 Remove the mushrooms& onion from the pan with a slotted spoon, add put to one side. Add the remaining oil to the hot pan and quickly flash fry the chicken until it changes colour and just starts to brown a little, remove from the pan.
Step 3 Return the vegetables to the pan and stir in the Philadelphia, add the milk and stir to make a sauce as thick or thin as you like (just add a little more milk). Return the chicken pieces and coat with the sauce. Serve hot sprinkled with parsley & chives or finely chopped spring onions.
This is delicious with rice allowance and broccoli (150g cooked weight rice 60g dry weight)
Chicken & Sweet potato Thai
Curry – serves 3
each serving 2 units
Step 1 Roast the chicken thighs for 40 minutes in the oven at 180g, peel and chop the sweet potato into chunks and add to the chicken for the last 30 minutes. Remove the skin from the chicken and allow to cool.
Step 2 Meanwhile heat the oil in a non stick pan and lightly cook the onions and pepper until soft, add the chicken meat discarding the bones. Pour over the sauce and allow to heat and simmer for at least 10 minutes.
Serve sprinkled with cashew nuts on basmati rice from allowance and peas and sweetcorn
(150g cooked weight rice 60g dry weight)