New Year, new you! Wonderfully filling, deliciously satisfying and gloriously healthy recipes to bring you all the winter comforts you’ll ever need…
If, like us, you’ve done a Bridget Jones and… overindulged, let’s say, this Christmas (it IS totally normal to eat a 12-pack box of luxury mine pies alone and before 10am…), then this little lifesaver might just be the answer. As we countdown the New Year (and because we’re all secretly CRYING OUT for no more chocolate), we team up with Slimming World to bring you deliciously healthy recipes for the New Year (Oh thank goodness!).
FEATURED IMAGE: Laura Holman Photography
Roasted Root Wedges with a Sweet Paprika Dip
Ready in 50 minutes
3 large carrots, peeled and cut into wedges
3 large parsnips, peeled and cut into wedges
3 large sweet potatoes, peeled and cut into wedges
Juice of 2 limes
2 tbsp coriander seeds, lightly crushed
1 tsp ground cinnamon
6 tbsp fat free vinaigrette salt and freshly ground black pepper
Small handful of finely chopped fresh parsley, to garnish
For the sweet paprika dip
4 garlic cloves, crushed
250g fat free natural fromage frais
Juice of 1 lemon
1 tsp sweet smoked paprika
Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the carrots and parsnips in a saucepan and pour in just enough water to cover them. Bring to the boil, then reduce the heat slightly and cook for 2 minutes. Drain, tip into a large non-stick roasting tin and add the sweet potato (you might need to use two tins). Mix together the lime juice, coriander seeds, cinnamon and vinaigrette. Season to taste, pour over the vegetables and toss to coat evenly. Roast for 25-30 minutes or until the veg are tender and browned in places, turning them once or twice.
Meanwhile, make the dip. Mix the garlic, fromage frais, lemon juice and most of the paprika in a bowl. Sprinkle over the remaining paprika and chill until you’re ready to eat. Scatter the parsley over the wedges and dip to serve.
Skyscraper Burger with Onion Rings
Ready in 40 minutes
1 tbsp paprika
1 tsp garlic salt
1 tsp mild chilli powder
1 level tbsp cornflour
1 tsp dried mixed herbs
1 large onion, sliced, separated into rings
Low-calorie cooking spray
1 egg white*
50g dried wholemeal bread, crumbed
750g lean beef mince (5% fat or less)
8 large portobello mushrooms
8 back bacon rashers, visible fat removed
Lettuce leaves, to serve
Tomato slices, to serve
For the sauce
3 tbsp fat-free natural fromage frais
2 small gherkins, finely chopped
2 radishes, shredded
A few basil leaves, shredded
Preheat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with non-stick baking paper. Mix the paprika, garlic salt and chilli powder in a small bowl. To make the onion rings, put half of your paprika mixture in a shallow bowl and mix in the cornflour and mixed herbs. Spray the onion rings with low-calorie cooking spray and toss in the cornflour mixture to coat evenly. Lightly whisk the egg white in another shallow bowl and put the breadcrumbs in a third shallow bowl. Dip the onion rings first into the egg and then the breadcrumbs to coat sparingly. Arrange the rings on the prepared baking tray and bake for 20-25 minutes or until golden.
Meanwhile, mix the beef with the remaining paprika mixture, divide the mixture into 8 portions and shape into burgers using wet hands. Put the mushrooms on a baking tray sprayed with low-calorie cooking spray and put in the oven when the rings have 10 minutes to go. Preheat the grill to high. Place 2 large non-stick frying pans (or 1 very large pan) over a high heat and fry the burgers for 2-3 minutes on each side. While the burgers are frying, grill the bacon for 3-4 minutes or until crispy and browned. Turn and cook for another 1-2 minutes.
Mix all the sauce ingredients in a bowl and spread a little over each cooked burger. Fill each mushroom ‘roll’ with lettuce, tomatoes, a burger, 2 bacon rashers and another burger. Pin each burger tower together with a wooden skewer if necessary and ‘hoopla’ the onion rings over the top! Serve with a salad.
Toffee Apple Rice Pudding
Ready in 35 minutes
150g dried pudding rice
850ml skimmed milk
175g fat free toffee yogurt
2 level tbsp sweetener
1 red apple, cored and thinly sliced
Ground cinnamon, to dust (optional)
Put the rice and milk in a saucepan over a high heat, bring to the boil then reduce the heat to low and simmer for 25 minutes, stirring occasionally. Remove from the heat, stir in the yogurt and sweetener and divide between dessert glasses or bowls (heatproof, if you’re serving them hot). Poke the apple slices into the top like shards, dust with the cinnamon, if using, and serve hot or cold – they’re fantastic either way.
Recipes are taken from Slimming World’s collection. To find your nearest Slimming World group visit slimmingworld.co.uk
Images: Toby Scott and Gareth Morgans
*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.