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Not only is this decadent mac and cheese low calorie and low fat, it’s packed with hidden veggies. Just a heads up that it will seem like a lot of sauce when you first add the pasta but things will thicken up while baking. We have low calorie, healthy versions of classic dishes - which will you choose - healthy or indulgent? Vincisgrassi (a type of baked pasta which comes from the region of Le Marche in Italy) is a rich, indulgent lasagne-style dish. Turkey mince lowers the levels of saturated fat in the recipe, and adding vitamin-rich spinach bulks it out. We’ve turned simple pasta into a celebration dish with rich lobster meat and mascarpone, cut through with fresh lemon and basil. We’re seeing cauliflower popping up everywhere at the minute, in pizza bases, roasted whole with tandoori spices or blitzed until fine to make a low carb rice substitute. Shards of wafer-thin dark chocolate and rich salted butterscotch sauce hidden in homemade double-cream ice cream. Braising beef in brown ale and topping with thyme-horseradish dumplings is bound to be a winner.
This is such a great idea for a pie topping, and doesn’t include the usual butter quantity! Cinnamon adds to the flavour without adding any fat, and buckwheat (strangely – related to the rhubarb family) flour is gluten free. There are very few things more comforting than a roast chicken… but a roast chicken sat on crunchy sourdough croutons, roasted with garlic, lemon and thyme - we're nearly in a food coma. The grilled chicken Caesar salad is delicious wrapped, or as an entree, but it has an Achilles heel: the dressing. Marinate chicken breasts in white wine vinegar with a HEALTHY shot of garlic powder, Italian seasoning and a dash of lime & black pepper.
The dish tastes great with diced romaine lettuce on its own but if you choose to add additional layers of flavor and nutrition, brussel sprouts and kale are a great addition. This part is simple, put the sliced chicken and the vegetables into a large sealable container, add a ? cup of yogurt, parmesan seasoning, black pepper, Italian seasoning, a squirt of lime and shake thoroughly.


If you feel your salad is not complete without a toasted carbohydrate, pick up a loaf of “light or carb style” bread (Pepperidge farms) and toast on low heat until it gets dry and brittle. I’m assuming you mean you are getting leaner and losing fat, so your ribs may show for example. I mean, how many calories would you pay for a giant plate of creamy, cheesy, homemade macaroni and cheese right now? Cauliflower does double duty by bulking up the pasta (just like in my favorite baked ziti) and adding extra veggie-based creaminess to the sauce. Drain and set aside. Bring a large pot of salted water to a boil, add cauliflower, and boil until tender, about 8 minutes. Filled with salty parma ham and earthy mushrooms in a rich cream sauce, a little of this dish goes a very long way. We’ve made a roux from olive oil and used skimmed milk in this white sauce so you get all the comfort of eating a hearty lasagne without the guilt. Angel hair pasta takes minutes to cook as it’s really thin, but feels right for this delicate but indulgent dish. Adding ginger, garlic and chilli to the tomato sauce creates a wonderful flavour for plump, juicy prawns.
The simpler the patty the better (no breadcrumbs please, our steak mince should speak for itself), and we tested lots of toppings to come up with our full works burger.
This is so much better than the shop-bought version and would finish off any dinner party menu with a bang. By using lean sirloin steak - and trimming off visible fat - you can still enjoy a steak dinner without the hefty calorie count. We’ve used extra lean diced braising steak, and served with mash rather than dumplings (watch how much butter goes into the potatoes though!).
A classic red wine, steak, mushroom and shallot filling is made special with the suet and mustard powder pastry.
Roughly torn ciabatta gives a really crisp top, and its ready in minutes rather than hours.
By roasting all the veg in one dish, earthy chickpeas pick up the tomato juices and tarragon (and there's minimal washing up!).


Although you may be able to create something relatively healthy in your kitchen, most restaurant salads will land you in the 700-800 calorie range, the majority stemming from fat and sodium levels that often make a greasy burger a better option. The main characteristic of a Caesar salad is the texture of the dressing and the salty kick from the Parmesan cheese. Grill if you have access to a BBQ for 8-10 minutes, or cook in the oven for 15 minutes in the oven at ? heat setting.
For the sprouts, halve and steam them, once tender, toss them in a dash of olive oil & Italian seasoning along with the raw kale (stems removed) and brown on the grill or broiler on high heat. Shaking the ingredients together will give you the same flavor for a fraction of the dressing used when pouring it over the top of your salad. Baked in a rich tomato sauce with plenty of melting mozzarella, we just need some crusty bread for mopping up what our forks can't hold. Serve with a fresh tomato sauce, a lemon and basil pesto or a spicy pepperonata for a great midweek staple. Piled high with sweet and sour onions, crisp gherkins and our secret burger sauce that knocks ketchup and mayo out the water.
Our steak skewers come in at 372 per serving, with an Asian inspired chopped green salad, spring onion, pak choi and cucumber tossed with soy sauce, sherry vinegar and ginger. You just need an open fire, a cosy sofa and a big bowl of this to remind you of wintery days. You could try sweetening the sorbet with xylitol or stevia for an even more innocent dessert. I scarfed this one down and am not sure if she got any of the leftovers ’cause it was the first thing I looked for in the fridge to take to work the next few mornings.



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