I made use of Slimming World's Out and About recipe book to prepare my breakfast, lunch, and dinner for an entire week - one recipe turned out to be a complete game-changer
As summer draws to a close, many of us are looking at the toll that weeks of holiday indulgence and sun-soaked relaxation has taken on our bodies. Like many others, my usually balanced diet had been derailed by barbecues and social gatherings with family and friends, and I was struggling to regain control. It was time for a drastic change.
They were so satisfying that I didn't even think about lunch - or snacks - until after 2pm. Lunch was a prawn Caesar salad - a delightful variation on the traditional chicken version with a homemade dressing that was tangy and absolutely scrumptious. By dinner time, I was starting to tire of cooking, so I handed over the reins to my 14 year old son. He managed to whip up some truly impressive Chinese Pork Noodles, which were fantastic and have already been requested again.
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