CELEBRATE VALENTINE’S DAY THE SLIMTONE WEIGH

Looking for a special healthy eating meal to prepare for Valentine’s Day that you can both enjoy without all those extra calories. The recipes we suggested in our Slimtone classes last week were very popular with our members. They are quick and easy to prepare and will be sure to impress that special someone in your life.

Spicy Parsnip Soup                                                                                                                                                                                     Serves 4 – approx 110 cals per serving

Low cal cooking spray

2 onions, chopped

2lb/1kg parsnips peeled and diced into small cubes

1 tbsp curry paste

1 ½ litres hot good quality vegetable stock

3 ½ /100g Philadelphia Light Cream Cheese

Freshly ground black pepper

Chopped leaf parsley to garnish

Mist large saucepan with one cal cooking spray.  Add the onions and cook over a moderate to high heat for 1-2 minutes until softened.  Add the parsnips and cook, covered, over a low heat for 5 minutes with lid on to sweat vegetables.  Stir in the paste and cook for a minute and then add the hot stock.  Cover and simmer for 20-25 minutes until the parsnips are soft.  Add three-quarters of the philly to the soup and blend with a blender until smooth.  Season to taste.  Serve with the remaining philly stirred into the soup and garnished with fresh parsley.

Steak in Pepper Sauce

Serves 2 – approx 250 cals per serving

2 level tblspn crushed mixed peppercorns

2 x 4oz/112g fillet steak

2 tblspn brandy

1 level tspn mild coarse grain French mustard

1 level tspn cornflour

4 tblspn fresh beef stock

2 level tblspn reduced- fat crème fraiche

Firmly press the peppercorns into both sides of the steaks and cook in a pre-heated, heavy, non-stick frying pan for about 8 minutes, turning once.  Remove from the pan and keep warm.  Stir the brandy into the pan.  Mix the crème fraiche, mustard, cornflour and stock, and add to the brandy.  Bring to the boil and pour over the steaks and serve.

Tangerine Chiffon Mould

Serves 4 – approx 100 cals each

1 can mandarin segments                  1 pkt bird’s orange sugar free jelly

½ pt /300ml boiling water               1 sachet birds sugar free dream topping

¼ pt skimmed milk                               1 – 5floz/125g carton low fat orange yoghurt

Drain and reserve syrup from mandarins.  Dissolve jelly crystals in boiling water, then stir in mandarin syrup.  Allow to cool until on the point of setting.  Make up dream topping as directed in the sachet with milk until thick and creamy.  Then gradually whisk in the cool jelly, orange yoghurt and half mandarin segments.  Spoon into 4 individual glasses and leave until set.  Before serving decorate with remaining mandarins.

Marie’s Tip As a special Valentine’s Day treat  subtitute tangarines etc with Strawberries.

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