Skinny Cooking

The best thing about this diet plan is that it’s incredibly flexible. If you don’t care for a particular recipe, simply replace it with another. They all have similar fat and calorie counts, so there will always be something you like to eat. You will enjoy nutritious breakfasts, lunches and dinners, along with snacks and desserts, too. The servings are generous, which means you won’t feel hungry, and you will still lose weight. And because you will be consuming fresh, nutritious foods, you’ll love the way you look and feel. So no more excuses—let’s do this! Cheers to a fabulous new you, THE SKINNY COOKING TEAM…

let’s get started We developed these recipes so you can cook healthy, weight-reducing meals for all seasons of the year. Most of the recipes in this book will serve two people. If you happen to be dieting solo, you could either make the normal recipe quantity for two and eat the same meal for lunch and dinner on the same day or, if it’s the type of recipe that can withstand keeping for a day, prepare and eat half the meal one day and the other half a day or two later. Some of the recipes are freezer-friendly, so you can also eat half the meal and freeze the other half for another meal later on. The delicious recipes in this cookbook have been divided into five handy chapters—Breakfasts, Lunches…

strawberry & rhubarb muffins active time 20 minutes start to finish 35 minutes makes 24 Low-fat margarine1½ cups wholemeal self-rising flour (see tip on page 70)¼ cup firmly packed brown sugar½ teaspoon ground cinnamon½ teaspoon vanilla extract⅓ cup skim milk1 egg, beaten lightly2 ounces small strawberries½ cup finely chopped rhubarb1½ tablespoons applesauce 1. Preheat oven to 350°F. Grease 24-hole, 1–tablespoon, mini muffin pan. 2. Melt margarine; cool slightly. Combine flour, sugar and cinnamon in a large bowl. Add vanilla, margarine, milk and egg; mix to combine. 3. Slice strawberries thinly. Reserve 24 slices. Chop remaining slices finely; gently stir into batter with the rhubarb and applesauce. 4. Spoon mixture into pan holes; top each with a strawberry slice. Bake muffins about 15 minutes. nutrition facts per muffin 1.2g total fat, 0.2g…

tuna macaroni salad active time 20 minutes start to finish 20 minutes serves 2 4 ounces macaroni pasta3 ounces green beans, trimmed, halved lengthways1 fresh long red chile pepper, chopped finely2 teaspoons olive oil2 tablespoons red wine vinegar2 teaspoons wholegrain mustard1 tablespoon finely chopped fresh chives1 tablespoon each fresh flat-leaf parsley and baby basil leaves4 ounces cherry tomatoes, halved1 small red bell pepper, sliced thinly5½ ounces canned tuna in water, drained, flaked 1. Cook pasta in large saucepan of boiling water until tender. Add beans to pan for last 2 minutes of pasta cooking time; drain. Rinse under cold water; drain. 2. To make dressing, combine chile pepper, oil, vinegar and mustard in small bowl. Combine pasta, beans, herbs, tomatoes, bell pepper, tuna and dressing in large bowl; toss gently.…

ratatouille pizzas active time 20 minutes start to finish 35 minutes serves 2 1 round pizza base (10 inches)2 tablespoons tomato paste2½ ounces each grilled eggplant, zucchini and bell peppers1½ ounces fresh mozzarella cheese, torn1 tablespoon fresh basil leaves3 ounces arugula leaves2 teaspoons balsamic vinegar 1. Preheat the oven to 475°F. Lightly grease an oven tray; place in heated oven for 5 minutes. 2. Place pizza base on tray, spread with paste. Top with eggplant, zucchini, bell pepper and cheese; season. 3. Bake pizza about 15 minutes or until base is browned and crisp. 4. Top pizza with basil; serve with combined arugula and vinegar. nutrition facts per serving 14.6g total fat, 3.6g saturated fat, 391 cal, 53g carbohydrate, 14.3g protein, 5.9g fiber tip Use a mandoline or vegetable peeler to thinly…

chickpea & cumin dip active time 15 minutes start to finish 15 minutes serves 2 Blend or process 4 ounces rinsed, drained canned chickpeas (garbanzo beans), 1 tablespoon lemon juice, 1 crushed garlic clove and ¼ teaspoon ground cumin until smooth. Sprinkle dip with a pinch of ground cumin; serve with 1 English cucumber, cut into lengthwise wedges. nutrition facts per serving 1g total fat; 0.1g saturated fat; 53 cal; 7.3g carbohydrate; 3g protein; 2.9g fiber ham salad lettuce wraps active time 15 minutes start to finish 15 minutes serves 2 Slice 1 English cucumber into ribbons. Thinly slice 1 trimmed celery stalk on the diagonal. Divide cucumber, celery, 1½ ounces thinly sliced snow peas and 1 ounce light shaved ham between 6 Boston lettuce leaves. Drizzle with 1 tablespoon sweet…