Put your newly-learnt lockdown culinary skills to the test with these delicious dishes from Slimming World…
Ready in 45 minutes, plus cooling
2 ripe bananas
60g All-Bran Original, roughly crushed
4 level tbsp sweetener granules
60ml apple juice
60g self-raising flour
5-6 drops vanilla essence
2 level tsp baking powder
½ tsp ground allspice
3 eggs, lightly beaten
Fat-free natural yogurt or fromage frais, to serve
Preheat your oven to 200°C/fan 180°C/gas 6 and line a small loaf tin with non-stick baking paper. Put the bananas in a mixing bowl and mash with a fork. Add the All-Bran, sweetener and apple juice and stir well. Sift in the flour. Add the vanilla essence, baking powder and allspice, followed by the eggs and a pinch of salt. Mix until smooth and well blended.
Pour the mixture into the prepared loaf tin and bake for 35-45 minutes, or until firm to the touch and golden brown. Remove from the oven and leave to cool in the tin for 10 minutes. Remove the loaf from the tin and peel off the baking paper. Cut into 6 equal slices and serve warm with a dollop of fat-free natural yogurt or fromage frais. The loaf will keep for up to 3 days in an airtight container – try toasting it for a yummy snack.
Ham and egg muffins
Ready in 40 minutes
Low-calorie cooking spray
250g mushrooms, diced or sliced
120g lean ham, all visible fat removed, roughly chopped
4 spring onions, finely chopped
3 level tbsp skimmed milk
Preheat your oven to 200°C/fan 180°C/gas 6. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the mushrooms for 10 minutes or until golden. Stir in the ham and spring onions. Put the eggs and milk in a bowl, season lightly and whisk well.
Spray 8 holes of a reliably non-stick muffin tin with low-calorie cooking spray. Spoon in the mushroom mixture and pour in the eggs. Bake for 20-25 minutes or until golden and slightly risen. Leave to cool slightly before easing the muffins out of the tin. Serve them warm or cold. They’re perfect to make the night before too – it’ll speed up your morning routine even more!
Crustless quiche lorraine
Ready in 35 minutes
Low-calorie cooking spray
12 back bacon rashers, all visible fat removed, roughly chopped
2 garlic cloves, finely chopped
6 large eggs, lightly beaten
300g fat-free natural cottage cheese
250g cherry tomatoes, halved
40g reduced-fat Cheddar, grated
Chopped fresh parsley, to serve
Salad, to serve
Preheat the oven to 190°C/fan 170°C/gas 5. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat.
Add the bacon and fry for 2 minutes then drain off any fat in the pan. Add the spinach and garlic, season lightly and stir-fry for about 5 minutes. Drain off any liquid in the pan, spoon the mixture into a 22cm flan dish and spread it out evenly. Mix the eggs and cottage cheese in a bowl and spoon the mixture over the bacon and spinach.
Level the top and push in the cherry tomato halves, cut-side up. Scatter over the cheese and bake for 15-20 minutes or until just set. Scatter over the parsley and serve warm with the salad.
Tip: Make this vegetarian by swapping the bacon for cooked mushrooms.
©Slimming World 2020
‘Slimming World’ is a trademark of Miles-Bramwell Executive Services operating as Slimming World.
Images: Slimming World/Andy Warburton, Gareth Morgans
All recipes are taken from Slimming World’s collection. To find out more about Slimming World, visit www.slimmingworld.co.ukor call 0344 897 8000.