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Does your healthy regime always take a backseat at the weekend? There's no need to undo your hard work with Slimming World's yummy dishes.
We've teamed up with them to give you meal inspiration every day this week. So before you go reaching for that takeaway menu tonight, this Thai curry recipe will hit the spot.
Feeling inspired? Now try these Moroccan fish balls and Bangers & mash.
Breakfast
Green eggs and ham
Scramble 2-3 eggs and add a handful of shredded spinach halfway through cooking. Pile on to 2 slices of wholemeal bread (from a small 400g loaf) and top with a thick slice of lean ham (visible fat removed) and diced tomatoes.
Lunch
Power pasta salad
Drain a can of tuna chunks in spring water and mix with cooked dried pasta shapes, drained canned butterbeans, finely chopped cucumber and tomatoes, sliced spring onions and fat-free natural fromage frai
Dinner
Thai duck curry
Serves 4
Ready in 25 minutes
Ingredients:
Low-calorie cooking spray 450g skinless duck breast fillets, visible fat removed, cut into cubes 2 shallots, sliced 170g butternut squash, peeled and cut into cubes 1 courgette, chopped 2 carrots, chopped 1 level tbsp Thai Taste Gang Ped Red Curry Paste 165ml can Blue Dragon Coconut Milk Light 285ml chicken stock 4 dried kaffir lime leaves 310g dried Thai fragrant rice 115g mange tout 115g bamboo shoots 1-2 tbsp nam pla (Thai fish sauce) Handful of fresh coriander, chopped, to garnish 2 limes, halved, to serve Heat a large saucepan and spray with low-calorie cooking spray. Add the duck and cook over a high heat for 1 minute, until browned. Remove and set aside. Spray the same pan again with a little more low-calorie cooking spray. Add the shallots, butternut squash, courgette and carrots and cook for 2 minutes. Stir in the curry paste and cook for 30 seconds. Pour in the coconut milk and stock. Bring to a simmer, return the duck to the pan with the lime leaves, cover and cook over a low heat for 10 minutes. Meanwhile, cook the rice according to packet instructions. Add the mange tout and bamboo shoots to the curry and cook for a further 3 minutes. Remove the lime leaves from the curry and season to taste with the nam pla. Serve in bowls with the rice, garnished with coriander and lime halves to squeeze over.
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