Sesame chicken with avocado salsa

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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Red Lentil Curry

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Potatoes, carrots, and lentils simmered in an Indian-inspired sauce make a satisfying meatless dinner.

Red Lentil Curry

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh ginger
  • 2 cloves garlic chopped
  • 8 scallions sliced, white and green parts separated
  • 1 tablespoon curry powder
  • 4 medium carrots about 8 ounces, chopped
  • 1 large russet potato about 10 ounces, peeled and cut into 1-inch pieces
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • kosher salt and black pepper
  • naan bread and lime wedges for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  • Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Bean Salad with Bacon and Chives

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Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature.

Bean Salad with Bacon and Chives

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Cook Time 25 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • slices bacon
  • 315.5- ounce cans cannellini beans rinsed
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons whole-grain mustard
  • kosher salt and black pepper
  • 3 tablespoons chopped fresh chives

Instructions
 

  • Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.

Slimming World’s Tomato, Lentil and Vegetable Soup

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Slimming World’s tomato, lentil and vegetable soup recipe makes a filling chunky soup made with curry spices and ginger – perfect as a warming lunch. This mouth-watering soup is made in just 30 mins making it a quick and easy option when you’re short on time but you’re trying to eat a little healthier. This recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don’t have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

Slimming World's Tomato, Lentil and Vegetable Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • low calorie cooking spray
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 2 cm piece root ginger peeled and finely grated
  • 2 celery sticks finely chopped
  • 1 large potato peeled and cut into 1.5cm dice
  • 1 large carrot peeled and cut into 1.5cm dice
  • 600 ml boiling hot vegetable stock
  • 1 tbsp mild curry powder
  • 125 g dried red lentils rinsed and drained
  • 600 ml passata
  • freshly chopped coriander to serve

Instructions
 

  • Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.
  • Add the remaining ingredients, except the seasoning, and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked. Season well and serve sprinkled with coriander

Notes

Double the quantities of this recipe and bulk freeze the leftovers to save you time!