Losing weight can still taste great with our exclusive ‘fakeaway’ recipes from Slimming World

THIS week we bring you delicious recipes from Slimming World to help you eat healthy and happy.

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

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

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

Double Stacked Bacon Burgers with Slow Roasted Sweet Onions (4 people)

Ready in 1 hour 30 minutes

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YOU NEED:

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

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

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

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

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

Season, place on the oven rack over the onions and cook for 40-50 minutes, or until golden brown, turning halfway through.

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

Meanwhile, make the burgers. Place the ground beef, onion, gherkins and garlic in a bowl, season and mix well, then form eight slender burgers.

Transfer to a plate, cover and let cool until ready to cook.

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

After flipping 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 buns for a few minutes, if desired.

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

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

Serve with the fries and salad.

Quick vegetable noodles with tofu (for 4 people)

Ready in 25 minutes

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YOU NEED:

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

METHOD: Cook the noodles according to package instructions, drain and set aside.

In a bowl, combine the light soy sauce, garlic, ginger and Chinese five spice powder and set aside.

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

Add all vegetables except the bok choy and stir-fry for five minutes or until just cooked through.

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

Add the noodles, bok choy, sweet chili sauce, dark soy sauce and pieces of tofu and toss together for three to four minutes.

Serve hot.

Saag aloo (4 people)

Ready in 50 minutes

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YOU NEED:

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

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

Drain well and set aside.

Spray a wok or non-stick frying pan with low-calorie cooking spray and set over medium 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 to low and add the ground cumin, ground coriander, turmeric, garam masala and chili powder.

Cook for another 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 heat, stir in spinach and let it wilt with potato mixture.

Season to taste and sprinkle with coriander and chili pepper if desired.

Fish cakes (for 4 people)

Ready in 50 minutes + chilling

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YOU NEED:

• 400 g potatoes, peeled and diced
• Low calorie cooking spray
• 1 zucchini, coarsely grated
• 1 carrot, peeled and coarsely grated
• 400 g cod or haddock fillet without skin
• A small handful of fresh chives
• A small handful of fresh dill
• Half a bunch of spring onions, trimmed
• 60 g 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.

Drain, puree, season and set aside in a large mixing bowl.

Meanwhile, spray a skillet with low-calorie cooking spray and set over high heat.

Stir-fry the zucchini and carrot for five minutes, then put them in a sieve and squeeze out the excess with the back of a spoon.

Add to the mashed potatoes.

Place the cod, herbs and spring onions in a food processor and grind them briefly (be careful not to mix them too smooth).

Add to mashed potatoes, mix to combine, then divide mixture into eight portions and shape each into a fishcake.

Refrigerate, cover and let cool for two hours, or overnight if time permits.

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

Place the roll in a food processor and grind until you have fine breadcrumbs and place in a wide bowl.

Break the eggs into another wide bowl and beat lightly.

Dip each fishcake in the beaten egg, then roll in the breadcrumbs to coat evenly.

Place the fishcakes on a large non-stick baking sheet, spray with low-calorie cooking spray and bake for 15-20 minutes or until cooked through and golden brown.

Serve warm with the salad.

Piri-Piri chicken, fries & coleslaw (4 persons)

Ready in 1 hour

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YOU NEED:

• 2 level tsp piri-piri herbs
• 4 chicken legs, skin and all visible fat removed
• Low calorie cooking spray
• 1 kg floury potatoes, cut into fries
• 1 lemon, cut into wedges, to serve
• For the coleslaw:
• 1 red onion, finely chopped
• ½ white cabbage, chopped
• 400 g carrot, peeled and grated
• 10 g fresh chives, chopped
• 200 g Greek-style fat-free natural 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 a low-calorie cooking spray.

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

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

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

Meanwhile, make the coleslaw by mixing all the ingredients.

Season and set aside to allow the flavors to infuse.

Place a large non-stick grill pan over high heat until piping hot.

Cook the chicken on their tops for two to three minutes, turning them a quarter turn to get the criss-cross baking sheets.

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

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

• All recipes from the Slimming World collection.
• For more information about Slimming World and how to sign up, 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 more, visit the official Slimming World YouTube channel at youtube.com/slimmingworld†

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