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Diet Recipes part five - even more easy to make, fast and appetising diet recipes to help you slim.

Even More Diet Plan Recipes - 5

More delicious recipes for your easy to cook diet. We hope that you've had time to make some of the earlier low calorie diet recipes , diet recipes 2 diet recipes 3 and diet recipes 4

Grilled PeachesGrilled Peaches

Cut peaches in half, remove stone.

Sprinkle with Marsala and vanilla extract or cinnamon.

Grill or bake until cooked.

Serve with raspberry sauce, warm or cold. (heat a punnet of raspberries, mash and then pass through sieve if you prefer pipless sauce)

Slimmer's BruschettaSlimmer's Bruschetta

Serves 2-4

1 medium ciabatta loaf or rolls
8oz/225g ripe vine tomatoes, chopped
8oz/225g mushrooms (chestnut have a good flavour), chopped
2 garlic cloves, crushed
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp fresh rosemary leaves, finely chopped
sprinkle of parmesan

Mix tomatoes, mushrooms, garlic, lemon juice, rosemary and oil together. Stand for 30 minutes.

Preheat grill and then toast the halved ciabatta or rolls until golden. Add the tomato mixture to the toast, sprinkle on parmesan if required and place under the grill until browned.

Stuffed TomatoesStuffed Tomatoes

Serves 2

2 large tomatoes
2 tbsp onion
2oz/60g fresh breadcrumbs
2 cloves garlic, crushed
2 tbsp fresh parsley,chopped
2 tbsp fresh basil, chopped
1 tsp dried mixed herbs
salt and pepper to taste
1 tsp olive oil

Preheat oven to 180C/350F/ gas mark 4. Cut the top off the tomatoes and save them.

Scoop out the flesh and add the herbs, breadcrumbs and oil.

Mix well and fill the tomato skins with the mixture.

Replace the lids. Bake for 15 mins until heated through.

Spicy Baked Potato WedgesSpicy Baked Potato Wedges

4 large potatoes, washed, cut into wedges
1 tbsp olive oil
1 tsp paprika
1/2 tsp chilli powder

Preheat oven to 220C/475F/ gas mark 7.

Mix potatoes, paprika, chilli powder and oil together and place on tray.

Cook for 30 minutes until crisp and golden.

Garlic, Basil and Tomato SoupGarlic, Basil and Tomato Soup

Serves 4 - 65 calories a portion

1 head of garlic
2 lb/900g ripe tomatoes or 3 x 400g cans of good plum tomatoes
6 spring onions, chopped
2 tbsp fresh basil, chopped

Preheat oven to190C/375F/gas mark 5.

Peel outer skin from garlic head and place in the oven along with the fresh tomatoes for 30 minutes.

You can skin the tomatoes first by placing in boiling water for 1 minute.

Or if short of time use a bought smoked garlic crown and tinned toms.

Puree fresh or tinned tomatoes until smooth, ( you can sieve the pips out if preferred, but they add fibre).

Add squeezed out garlic flesh and spring onions and bring up to the boil.

Simmer for 10 minutes, adding a little vegetable stock if too thick.

Stir in basil and season with salt and freshly ground black pepper.

Moroccan Chicken Moroccan Chicken

Serves 4 - 245 calories per portion

4 skinless chicken thighs
2 onions, sliced
2 garlic cloves, crushed
1 yellow pepper, cut into strips
sm tin cooked chickpeas, drained
1 tin chopped tomatoes
1 tsp cinnamon
1 tsp cumin
1 tbsp olive oil

small portion of couscous
2 oz/ 50g dried apricots, chopped
1 spring onion, chopped

Heat oil in pan and add chicken thighs, cook turning regularly until evenly browned.

Add onions and cook for further 2 minutes. Add pepper and cook for 2 more minutes.

Now add garlic,spices and tinned tomatoes. Bring up to the boil, turn down heat and add lid . Simmer for 30 minutes or until the chicken is thoroughly cooked.

Cook couscous and add chopped apricots and spring onion.

Fish Pie

Serves 4 - 275 calories per portion

1 lb/450g potatoes, cooked and mashed, using 1 tbsp low-fat fromage frais
8oz smoked haddock, skinned and boned
8 oz white fish, skinned and boned
4 oz peeled prawns
1 large leek, finely chopped
1/4 pt/150ml skimmed milk
1/4 pint/150ml fish stock
1 tsp mild mustard
1 tbsp chives, chopped
1-2 tsp cornflour to thicken sauce, mixed with a little water

Heat oven to 200C/ 400F/ gas mark 7. Gently poach the fish and leek in the skimmed milk.

Once cooked, put fish pieces in an ovenproof dish and add the fish stock and mustard to the remaining milk.

Thicken with the cornflour and pour over fish, adding chives. Cover with mashed potatoes and bake in an oven for 20 mins, until golden


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