Haven’t got the time to spend prepping meals? Fear not! These delicious Slimming World recipes take 10 minutes or less – leaving you more time for wedding planning!
Asian prawn boats
Ready in 10 minutes
- 100g cooked and peeled prawns
- 3 tbsp soy sauce
- 3cm piece of root ginger, peeled and grated
- 1 chilli, deseeded and finely chopped
- A small handful of finely chopped fresh coriander
- 1 Little Gem lettuce
Put the prawns, soy sauce, ginger, chilli and coriander into a bowl and stir to mix well.
Spoon some of the mixture into the lettuce leaves to eat.
Any you don’t eat now will keep in the fridge for up to two days.
Mixed bean salad
Ready in 5 minutes
- 410g can mixed beans or pulses, drained
- A small handful of finely chopped fresh parsley
- 2 tbsp fat free vinaigrette
Mix the beans or pulses with the parsley and vinaigrette in a bowl. Season with salt and freshly ground black pepper and mix together well.
Spoon as much salad as you feel like eating into a bowl. The rest will keep in the fridge for up to 4 days.
Chocolate and vanilla ice pops
Ready in 10 minutes, plus freezing
- 2 level tbsp cocoa powder
- 2 level tbsp sweetener
- 350g fat-free vanilla yogurt
- 1 tsp vanilla extract
Put the cocoa powder, half the sweetener and 3 tablespoons of water in a small bowl and stir well.
Put the yogurt in a small jug and stir in the vanilla extract and remaining sweetener.
Swirl the cocoa mixture through the yogurt and pour into 8 x 80ml dariole moulds or ice lolly moulds. Insert an ice lolly stick into each mould and freeze for 8-10 hours or until firm.
Whenever you fancy a sweet treat, turn out an ice pop from its mould and enjoy!
All recipes are taken from Slimming World’s collection. Join your local Slimming World group or sign up online for even more recipes, guidance and support. To find your nearest group, visit www.slimmingworld.co.uk or call 0344 897 8000.
©Slimming World 2019
‘Slimming World’ is a registered trademark of Miles-Bramwell Executive Services, trading as Slimming World.
Images: Slimming World/Gareth Morgans