THIS week we are bringing you delicious recipes from Slimming World to help you eat healthily and happily.

Thanks to Slimming World’s balanced recipes you can enjoy all your favourites this summer and still lose up to half a stone in two weeks*.

With exclusive “fakeaway” recipes from the Slimming World collection, today we show how it’s easy to enjoy everything from bacon burgers to noodles and still get in shape.

*Slimming World recommends a safe and steady weight loss of one to two pounds per week, but you may lose more in your first weeks.

Double-stacked bacon burgers with slow-roasted sweet onions (serves 4)

Ready in 1 hour 30 minutes

Read More on Recipes

YOU NEED:

• 1kg sweet potatoes, cut into chips
• Low-calorie cooking spray
• 500g lean beef mince (5% fat or less)
• 1 small onion, finely chopped
• 5 small gherkins, finely chopped
• 2 garlic cloves, crushed
• 4 bacon medallions, all visible fat removed
• 4 x 60g wholemeal rolls, split
• Little gem lettuce leaves
• 2 tomatoes, sliced
• Large green salad, to serve
• For the onions:
• 2 onions, finely sliced
• 120ml diet cola
• 1 tbsp balsamic vinegar

METHOD: Preheat your oven to 200C/fan 180C/gas mark 6.

Place the sliced onions in a non-stick roasting tin and pour in the cola and vinegar. Season and bake for 50 minutes.

Most read in Fabulous

Cover with foil and bake for a further 20 minutes or until the onions are very soft. Set aside and keep warm.

When the onions have been cooking for 30 minutes, spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray.

Season, place on the oven shelf above the onions and cook for 40-50 minutes, or until golden, turning halfway.

When the chips go into the oven, preheat your barbecue until the coals are white-hot.

Meanwhile, make the burgers. Place the mince, onion, gherkins and garlic in a bowl, season and mix well, then shape into eight slim burgers.

Transfer to a plate, cover and chill until ready to cook.

When the coals are white-hot, add the burgers and cook for five to eight minutes on each side, or until cooked through.

After you have turned the burgers, add the bacon and cook for three to four minutes on each side until cooked through and charred.

Lightly toast the cut side of the rolls for a few minutes, if you like.

To assemble, top each roll base with a lettuce leaf, a tomato slice and a burger, followed by a bacon medallion and another burger.

Top with a quarter of the onions and the roll lid.

Serve with the chips and salad.

Speedy vegetable noodles with tofu (serves 4)

Ready in 25 minutes

YOU NEED:

• 350g dried egg noodles
• 3 tbsp light soy sauce
• 4 garlic cloves, crushed
• 2cm piece of root ginger, peeled and finely grated
• 1 tsp Chinese five-spice powder
• Low-calorie cooking spray
• 200g mangetout, trimmed and halved
• 100g shiitake mushrooms, sliced
• 1 red pepper, halved, deseeded and thinly sliced
• Bunch of spring onions, sliced diagonally
• 1 pak choi, roughly chopped
• 1 level tbsp sweet chilli sauce
• 2 tbsp dark soy sauce
• 300g firm tofu (plain or naturally smoked), cut into large cubes

METHOD: Cook the noodles according to the packet instructions then drain and set aside.

In a bowl, mix together the light soy sauce, garlic, ginger and Chinese five-spice powder then set aside.

Spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat.

Add all the vegetables apart from the pak choi and stir-fry for five minutes or until just tender.

Add the garlic and ginger mixture and stir-fry for two to three minutes.

Add the noodles, pak choi, sweet chilli sauce, dark soy sauce and tofu pieces and toss together for three to four minutes.

Serve hot.

Saag aloo (serves 4)

Ready in 50 minutes

YOU NEED:

• 1kg potatoes, peeled and cut into 2cm cubes
• Low-calorie cooking spray
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 1cm piece of root ginger, peeled and grated
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2 red peppers, deseeded and cut into small pieces
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp chilli powder
• 200ml boiling vegetable stock
• A large bag of baby leaf spinach, roughly chopped
• A small handful of finely chopped fresh coriander, to garnish
• 1 red chilli, deseeded and finely sliced, to garnish (optional)

METHOD: Cook the potatoes in a large saucepan of lightly salted boiling water for ten minutes or until just tender.

Drain thoroughly and set aside.

Spray a non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat.

Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for one to two minutes.

Add the potatoes and peppers and stir-fry for six to eight minutes or until lightly browned.

Turn the heat down to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder.

Cook for a further one to two minutes.

Stir in the stock and bring the mixture to a boil.

Turn the heat to medium, cover and cook for five to six minutes.

Remove from the heat, stir in the spinach and let it wilt into the potato mixture.

Season to taste and scatter over the coriander and chilli, if using.

Fish cakes (serves 4)

Ready in 50 minutes + chilling

YOU NEED:

• 400g potatoes, peeled and chopped
• Low-calorie cooking spray
• 1 courgette, coarsely grated
• 1 carrot, peeled and coarsely grated
• 400g skinless cod or haddock fillet
• A small handful of fresh chives
• A small handful of fresh dill
• Half a bunch of spring onions, trimmed
• 60g wholemeal roll, torn into pieces
• 2 eggs
• Mixed salad, to serve

METHOD: Boil the potatoes in a pan of lightly salted boiling water for 12 to 15 minutes until tender.

Drain, mash, season to taste and set aside in a large mixing bowl.

Meanwhile, spray a frying pan with low-calorie cooking spray and place over a high heat.

Stir-fry the courgette and carrot for five minutes then transfer to a sieve and squeeze out any excess liquid with the back of a spoon.

Add to the mashed potatoes.

Put the cod, herbs and spring onions into a food processor and blitz briefly (being careful not to blend too smoothly).

Add to the mashed potatoes, mix to combine, then divide the mixture into eight portions and shape each one into a fish cake.

Cool, cover and chill for two hours, or overnight if time permits.

When you’re ready to cook, preheat the oven to 180C/fan 160C/gas mark 4.

Put the roll into a food processor and blitz it until you have fine breadcrumbs, then tip them into a wide bowl.

Crack the eggs into another wide bowl and beat lightly.

Dip each fish cake in the beaten egg then roll in the breadcrumbs to coat evenly.

Arrange the fish cakes on a large non-stick baking tray, spray with low-calorie cooking spray and bake for 15-20 minutes or until cooked and golden.

Serve hot, with the salad.

Piri-Piri chicken, chips & coleslaw (serves 4)

Ready in 1 hour

YOU NEED:

• 2 level tsp piri-piri seasoning
• 4 chicken legs, skin and all visible fat removed
• Low-calorie cooking spray
• 1kg floury potatoes, cut into chips
• 1 lemon, cut into wedges, to serve
• For the coleslaw:
• 1 red onion, finely sliced
• ½ white cabbage, shredded
• 400g carrots, peeled and grated
• 10g fresh chives, chopped
• 200g fat-free natural Greek-style yogurt
• ½ tsp mustard powder

METHOD: Preheat your oven to 200C/fan 180C/gas mark 6.

Rub the piri-piri seasoning over the chicken then spray with low-calorie cooking spray.

Place on a non-stick baking tray and roast for 40 minutes or until cooked through.

Spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray.

Place on the shelf below the chicken. Cook for 40 minutes or until golden, turning halfway.

Meanwhile, make the coleslaw by mixing together all the ingredients.

Season and set aside so that the flavours can infuse.

Place a large, non-stick griddle pan over a high heat until smoking hot.

Cook the chicken for two to three minutes on their tops, giving them a quarter turn to get the criss-cross griddle marks.

Read More on The Sun

Serve one chicken leg per person with the chips and coleslaw – and lemon wedges for squeezing over.

READ MORE SUN STORIES

Tip: If you don’t have a griddle pan, skip that step. The chicken will be cooked after 40 minutes in the oven – the griddling is just for extra flavour.

• All recipes taken from Slimming World’s collection.
• To find out more about Slimming World and how to join, visit slimmingworld.co.uk or call 0344 897 8000.
• Images: Slimming World/Gareth Morgans ©Slimming World 2022.
• For step-by-step videos on how to make some of these delicious recipes and many more, head to the official Slimming World YouTube channel at youtube.com/slimmingworld.

ncG1vNJzZmivp6x7tbTErKynZpOke7a3jp%2BYm62cpMK0e8Wopp1nYW2CcX6RbnBopJ%2Bosm7DxKKeoaxdm66sscCwmLJlopqwqrzErGSspJmiuqq6xmauqKqcmXw%3D