Breakfast
Defrost frozen mixed tropical fruit and mix in 30g Nestle Honey Nut Shredded Wheat and a sliced banana. Serve with fat free natural yoghurt.
Lunch
Mix a can of mixed bean salad with cooked green beans and lots of halved cherry tomatoes. Add a drizzle of balsamic vinegar and some torn basil. Serve with some sliced cooked lean deli ham or turkey. Have some sliced fresh pineapple for afters.
Dinner
Place salmon fillets on squares of foil. Top with thinly sliced red pepper and red onion and drizzle liberally with soy sauce and a squeeze of lime juice. Wrap tightly and place on a baking tray. Cook in a preheated oven at 190/Gas 5 for 20-25 mins. Serve with cooked egg noodles.
Breakfast
Heat 2 cans of chopped tomatoes in a saucepan and reduce over a medium heat for 10 mins. Add a crushed garlic clove, chopped jalepeno pepper and seasoning. Pour onto a large ovenproof dish and make 3-4 small wells in the sauce to break the eggs into. Bake in a preheated oven at 190/Gas 5 until the eggs are set.
Lunch
Cook lean gammon, chopped onions, canned green lentils and diced carrots in stock until the gammon and lentils are tender. Serve with a 60g wholemeal bread roll. Follow with apples and pears for pud.
Dinner
Saute finely chopped onions in low calorie cooking spray for 4-5 mins. Add garlic, peppers and carrots and continue to saute for a few minutes. Add paella rice, a bay leaf and a pinch of saffron threads. Stir in chicken stock bring to a simmer and cook, uncovered over a gentle heat for 15 mins. Add raw tiger prawns, live mussels, cooked shredded chicken and fresh or frozen peas. Cover tightly and turn the heat to low. Allow to cook for a further 12-15 mins until all the liquid is absorbed. Remove from the heat and leave to stand, covered for 10 mins. Stir in chopped parsley and garnish with lemon wedges. Finish with summer fruits layered with fat free natural yoghurt
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