Great Britain

Keep that health kick on track with low-calorie meals that can be made in advance

THE BATCH LADY

THIS week I bring you three low-calorie meals that can be made in advance to keep that health kick on track.

These recipes are brilliant for people trying to eat a little lighter, especially if the previous lockdowns have had you reaching for the biscuit tin.

This is proof healthy does not have to be boring.

You can still enjoy all your favourite meals, with just a few tweaks.

My easy sundaes will be loved by the whole family and I’ll show how my mashed potato can be given a healthy twist.

Mozzarella and tomato hasselback chicken

Serves: 4

Prep time: 10 minutes
Cook time: 30 minutes

YOU NEED:

METHOD:

  1. Cut into the chicken four times, widthways along the top of the breast, making sure not to cut all the way through to the bottom.
  2. In each cut, add a slice of mozzarella, a slice of tomato and a basil leaf. Continue until you have done the same with all four chicken breasts.
  3. Put each chicken breast in a piece of foil and wrap into a parcel. Place the parcel in a sealable freezer bag and seal airtight.
  4. Ready to freeze: Put the bag in the freezer, making sure it is labelled.
  5. Ready to cook: Remove from the freezer and allow to defrost completely.
  6. Once it is defrosted, place the foil-wrapped chicken breasts on a baking tray and cook at 200C/fan 180C/gas 6 for around 30 minutes or until fully cooked.

Low-cal freezable mash

Serves: 4

Prep time: 10 minutes
Cook time: 15 minutes

YOU NEED:

METHOD:

  1. Boil the chopped potatoes in a large saucepan until they are quite soft.
  2. If you have a potato ricer or food mill, you can use it to mash the potatoes. It freezes better the finer it is mashed. A handheld masher or fork will do the trick too.
  3. Add the yoghurt to the mash and mix until combined.
  4. Gradually add the stock and continue to mix well.
  5. Portion out the mash into freezer bags.
  6. Ready to freeze: Place portions in freezer bags in the freezer, labelled.
  7. Ready to eat: Defrost in the fridge overnight.
  8. Once defrosted, give the mash a good mix.
  9. Use as a topping for fish or cottage pie or, if serving as a side, heat well in an ovenproof dish for 15-20 minutes at 200C/fan 180C/gas 6, or for four minutes in the microwave until piping hot.

Easy sundaes

Serves: 4

These little desserts are not freezable but are brilliant to have in the fridge for a low-calorie snack and will keep for up to a week.

Prep time: 5 minutes

YOU NEED:

METHOD:

  1. Make up your jelly according to the instructions on the packet.
  2. Take four glasses and layer into them the jelly, followed by the yoghurt and finally the fruit.
  3. Finish off each sundae with sprinkles and put in the fridge.
The Batch Lady shows you how to make easy chocolate cheesecake

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