Weightloss
Recipes

Healthy dishes don’t have to be dull!
These delicious and healthy recipes will
help make dinner time something to look forward to.
All our recipes are developed by fully qualified
dieticians, and designed to compliment the Program.

Weightloss
Recipes

Healthy dishes don’t have to be dull!
These delicious and healthy recipes will
help make dinner time something to look forward to.
All our recipes are developed by fully qualified
dieticians, and designed to compliment the Program.

Spicy Braai Chops

Serves 4

Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 480g of trim lamb cutlets/ braai chops
  • Olive oil spray (optional)
  • Salad leaves
  • 200g yellow/red cherry tomatoes, halved
  • 1 tablespoon Tony Ferguson Lemon Juice
  • Splash of olive oil

Method

  1. Combine the herbs & spices in a bowl.
  2. Dip the cutlets/chops into the spice mix to coat. Spray the lamb with the olive oil and braai on medium heat for 2-3 minutes on each side or until cooked to your liking.
  3. Combine salad leaves, tomatoes, lemon juice and oil and serve with cutlets/chops.

Grilled Vegetable Stack

Serves 4

Vegetarian Dish

Ingredients

  • Olive oil spray
  • 1 large aubergine, sliced lengthways
  • 1 red pepper, seeded and quartered
  • 2 large zucchini, sliced lengthways
  • 4 large flat mushrooms, stems removed 1 red onion, thickly sliced
  • 4 x 150g ricotta cheese (females)
  • 4 x 200g ricotta cheese (males)
  • 2 cloves garlic, sliced
  • ½ cup fresh basil, chopped
  • 2 tablespoons fresh chives, finely chopped balsamic vinegar

Method

  1. Spray aubergine, pepper, zucchini, mushrooms and onion with oil and cook in batches on a heated barbecue or grill plate until tender.
  2. Combine cheese, garlic and herbs in a medium bowl. Mix gently.
  3. Divide the aubergine slices among serving plates. Layer with cheese mixture, zucchini, pepper and mushroom. Top with another layer of ricotta cheese and onion.
  4. Drizzle with balsamic vinegar and cracked pepper.

Tuna Kebabs with Spicy Coleslaw

Serves 4

Ingredients

  • 480g tuna steaks, cut into 2cm cubes

Marinade

  • Olive oil spray
  • 3 garlic cloves, crushed
  • 1 teaspoon ground paprika
  • 1 small chilli, deseeded and finely chopped
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice

Spicy Coleslaw

  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 1 red onion, finely sliced
  • 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • Handful of mint leaves

Method

  1. Combine all marinade ingredients in a bowl. Add the tuna and allow to marinate for 1 hour.
  2. Thread the tuna onto skewers (if they are wooden, they will need to be soaked in advance). Heat a large frying pan or grill plate over medium heat and spray with olive oil. Cook the tuna for one minute on each side. It should remain rare.
  3. Combine all the salad ingredients in a large bowl. Serve with the tuna.

Chicken with Oven Roasted Tomatoes

Serves 4

Ingredients

  • 4 Roma tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 4 x 120g chicken breast, skin and bones removed (females)
  • 4 x 220g chicken breast, skin and bones removed (males)
  • 1 clove garlic, crushed
  • ½ teaspoon of paprika
  • 1 teaspoon thyme
  • ½ cup chicken stock
  • ¼ teaspoon chilli flakes
  • 250g asparagus, steamed
  • 1 lemon rind, grated

Method

  1. Preheat oven to 180°C.
  2. Place tomatoes cut side up on a baking tray and drizzle with olive oil. Season with salt, pepper and dried oregano and bake for 30-35 minutes.
  3. Cook chicken in a lightly oiled pan for 10-15 minutes or until cooked through.
  4. At the same time place garlic, paprika, thyme, chicken stock and chilli flakes in a small saucepan over high heat. Bring to the boil then reduce to a simmer and leave for 8-10 minutes or until the liquid has reduced by half.
  5. Divide the steamed asparagus between each plate, top with the chicken and two tomato halves. Drizzle with the warm chilli dressing.
  6. Garnish with extra lemon rind.

Lemon and Garlic Lamb Rack

Serves 4

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 tablespoon freshly chopped rosemary
  • 1 French trimmed lamb rack – 8 cutlets (females 2-3 cutlets)
  • 2 lemons, cut into wedges
  • 500g green beans, trimmed
  • 2 teaspoons seeded mustard
  • 1 tablespoon white wine vinegar

Method

  1. Preheat oven to 180ºC. Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.
  2. Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.
  3. Steam beans until tender and combine in a stainless-steel bowl with mustard and white wine vinegar and toss until beans are well coated. Serve cutlets with bean salad.

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Consult your doctor or healthcare professional before embarking on any weight loss program.

*Individual Weightloss results may vary. Let one of our experts help you, contact us for more info and advice​. Consult your doctor or healthcare professional before embarking on any weight loss program.