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.

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.

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.

Creamy Coconut Curry

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, slice thinly
  • 1 clove garlic, crushed
  • 4 x 120g chicken breast, skin and bones removed (females)
  • 4 x 220g chicken breast, skin and bones removed (males)
  • 1 tsp. curry powder
  • 2 tablespoons Ricotta cheese
  • ¼ cup of coconut milk
  • 2 cups salt reduced chicken stock
  • 100g green beans, trimmed and halved
  • 100g mange touts, trimmed and halved
  • 1 red pepper, seeded and thinly sliced
  • ½ cup fresh coriander, roughly chopped
  • 1 cup bean sprouts

Method

  1. Heat oil in a wok on high heat. Add half the onion, garlic and half the chicken. Stir fry for 2-3 minutes until browned. Remove from wok and repeat with remaining chicken.
  2. To the empty wok add the curry powder, ricotta, coconut milk and stock. Stir together and bring to the boil. Reduce the heat and simmer until sauce thickens, about 10 minutes.
  3. Return the chicken mixture to the wok and add the beans, snow peas and pepper. Simmer for 4-5 minutes until the chicken is cooked through.
  4. Remove from the heat and stir in coriander and bean sprouts

Serving suggestion: Serve on its own or on a bed of cauliflower rice topped with extra bean sprouts and coriander.

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.

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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.