FREEZABLE (pork and potatoes only)
Ready in about 2 hours
40g dried porcini mushrooms
600g floury potatoes, such as Maris
Piper, peeled and cut into cubes
Low-calorie cooking spray
1 onion, finely chopped
3 garlic cloves, finely chopped
100g chestnut mushrooms, finely chopped
12 rashers back bacon, visible fat removed, finely chopped
60g fresh flat-leaf parsley, chopped
Finely grated zest of 1 unwaxed lemon
1 medium egg, lightly beaten
2 x 400g lean pork tenderloin fillets, visible fat removed
2 fennel bulbs, trimmed and cut into 1cm-thick slices
8 eschalion shallots, peeled and halved
8 large vine tomatoes
200ml hot vegetable stock
1 tbsp finely chopped fresh rosemary leaves
1 Put the dried porcini mushrooms in a bowl and pour over boiling water. Cover with cling film and set aside to soak for 20-30 minutes until softened. Meanwhile, parboil the potatoes for 3-4 minutes, then drain.
2 For the stuffing, spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic, chestnut mushrooms and bacon and cook for 10-12 minutes, or until softened. Season and set aside to cool.
3 Drain the soaked mushrooms, discarding the liquid, and roughly chop. Add them to the onion mixture along with the parsley, lemon zest and egg, stirring to mix well.
4 Preheat your oven to 200°C/fan 180°C/gas 6. Slice open the pork fillets lengthways, taking care not to cut right through, and open them out like books. Cover with cling film and use a rolling pin to flatten each fillet to around 1cm thick. Discard the cling film and season.
5 Lay out the fillets next to each other on a board, overlapping by 5-6cm, then spread the stuffing evenly over the seam. Starting from one of the longest sides, roll up the pork. Place on a large piece of foil and roll up tightly into a cylinder, twisting the ends to secure. Transfer to a large roasting tin. Cover with foil and roast for 1 hour 15 minutes, or until cooked through. Remove from the oven and discard the foil. Spray the pork with low-calorie cooking spray, then transfer to a non-stick frying pan over a medium-high heat and brown all over. Leave to rest for 10-15 minutes.
6 While frying the pork, put the fennel, shallots and tomatoes in a separate roasting tin. Pour over the stock, season and roast for 20 minutes, or until tender. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the potatoes and fry for 6-8 minutes, or until lightly browned. Remove from the heat, then stir in the rosemary and season well. Cut the pork into thick slices and serve with the roasted veg and potatoes.
Ultimate Slimming Tips!
Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.
Slimming Tip 2 – Fill up on Super Slimming Foods
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.
Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.
With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
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