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Great 1 hun ill be checking in regular Really need healthy ideas for dins

omelette .. i use fry light in the pan... and add lean ham red onion peppers..and 3 eggs milk ( 1 percent ) and black pepper.. to taste..

takes 5 mins and is lovely

also home made fat chips.. (oven baked)

i peel my potatoes.. cut in to chucnky chips..part boil!
i then spread on a baking tray and spray over flora light spray!!

35 mins later home made chunky chips! u can use the same fro wedges too.. just leave skin on

scotch eggs slimming world way.. you will need..EGG
low fat sausages
very lean bacon

boil egg and take shell off
take skin off sausages and mold around egg.( use cold or wet hands as meat will stick to you not egg)
and then with the bacon wrap it around the egg and sausage andeither pin it together with cocktail sticks...

put in oven fro 35 mins and cut in half and u have home made very low fat scotch eggs

Fridge Quiche!

I call it that cos it can contain pretty much anything in the fridge...thats healthy of course!

Its a good one for when you don't want to make veggies/cook meat and you can have it with some new pots or salad, or both!

I get the pre made pasty from the supermarket, this is probably the most unhealthy part but the rest is fine!

I fry half an onion, and if I am adding chicken I fry that too - but anything else can go straight in...tomatoes, ham, cheese, peppers, sweetcorn, broccoli, tuna, prawns, salmon....

Then add eggs beaten up with milk and cook at about 160-180 til the top is nice and brown.

Not really a recipe but scrambled eggs and beans are a really nice brekkie on SW. All free and if u cook the scrambled eggs so theyre quite firm it gives it a bit texture to it. Its really filling too x

pasta! and instead of using all the fatty sauces tart if up by adding peas and well any veggies and sprinkle the likes of pepper, basils, garlic pastes and anything u find on ur spice rack?! takes the bland taste of plain pasta away.

stole this off the WW boards im sniffing round. made it this apfernoon and it was YUM!! and its zero points

roasted leek,red onion, butternut squash, peppers blended with boiling water and oxo cubes...lush

im gonna make this tommo for the weekends lunch time

Time to table: 1 hour
Makes 12 cups
6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced (I used several rings of homemade pickled jalapeños)
1 medium red or yellow (Spanish) onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (I used these jarred peppers from Zergut)
1 tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! I used only a scant teaspoon)
Salt to taste (Weight Watchers says 3/4 teaspoon 'salt', I used a good couple of teaspoons of kosher salt)
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

NUTRITION ESTIMATE
Per Cup: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Salad