More low-fat Christmas menus

Looking for a slimline Christmas?

We've put together a menu plan that covers the period between Boxing Day and New Year's Day. Follow it and you could lose a minimum of 2lb in a week.

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DECEMBER 29

  • Breakfast: 4 points

    Half a grapefruit or small glass of juice, 2 slices toast, 2 tsp low-fat spread, Marmite.

  • Lunch: 5 points

    Pitta bread, 2 tbsp low-fat houmous, celery, cucumber and carrot batons.

    Dessert: Apple or banana

  • Dinner: 8 points

    Crispy bacon and egg salad (serves 4-7½ points each).

    Method

    Boil 4 large eggs until hard. Grill 2 halved and deseeded red peppers until skin becomes blackened and blistered then cut into strips. Grill 60g lean bacon till crisp and snip into tiny pieces. Shell boiled eggs and cut in half. Arrange a large bag of mixed leaves and 4 sliced tomatoes over four plates.

    Sprinkle with bacon and add eggs, pepper and 15g croutons to each plate. To make dressing: Mix 4tbsp low fat plain yogurt, 1 tbsp parsley, 1tsp lemon zest, salt and pepper. Drizzle over salad. Serve with 2tbsp reduced-calorie coleslaw, 1tbsp potato salad and a medium slice bread with 1tsp low fat spread each.

    Dessert: 1 kiwi fruit - ½ point.

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    DECEMBER 30

  • Breakfast: 4½ points

    2 crumpets, 2 tsp low fat spread, 2 level tsp jam, small glass fruit juice.

  • Lunch: 5 points

    1 medium jacket potato, 3 tbsp baked beans, salad with fat-free dressing, 2 tbsp reduced-calorie coleslaw.

    Dessert: 2 satsumas

  • Dinner: 6 points

    Smoked Fish Risotto (serves 4 - 4 points per serving)

    Method

    Spray a large frying pan with low-fat spray and add a chopped onion. Cook until soft. Stir in 225g risotto rice, 1tbsp curry powder and cook for 1min. Add 150ml from 700ml fish stock and cook until absorbed.

    Add three more 150ml lots of stock, only adding more once liquid has been absorbed. Add final stock with 100g frozen peas and 350g cubed skinless smoked haddock. Cover and cook for 5 minutes until fish is cooked, stock is absorbed and rice is tender. Add 2 tbsp parsley, 2 tbsp low-fat fromage frais and season.

    Dessert: 2 rings pineapple topped with tbsp low-fat fromage frais, sprinkled with 2 tsp light brown sugar and caramelised under hot grill (serves 1 - 2 points).

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    NEW YEAR'S EVE

  • Breakfast: 4 points

    Porridge made with skimmed milk, 3 tbsp sultanas.

  • Lunch: 5 points

    Salad Nicoise (serves 1 - 3½ points per serving).

    Method

    Mix 1 chopped hard-boiled egg with chopped green beans, ten stoned olives, lettuce, tomatoes, 100g tuna in spring water, 2 tbsp low-fat salad dressing.

    Dessert: orange or apple.

  • Dinner: 8 points

    Chicken with a Basil and Parmesan crust (serves 4 - 6½ points per serving).

    Method

    Pre-heat oven to 200c/400f/Gas 6. Place 4 boneless, skinless chicken breasts in a non-metallic ovenproof dish. Pour over 4 tbsp chicken stock. Cover and cook for 20-25 minutes. Drain off stock. Mix 2 tbsp pesto and 2 tbsp wholemeal breadcrumbs. Spoon over chicken and press down. Combine 2 more tbsp breadcrumbs with 4 tsp grated parmesan and sprinkle over chicken, pressing down lightly. Bake for 8-10 minutes till golden. Serve with mangetout.

    Dessert: 1 pot Sainbury's Be Good To Yourself lemon fruit fool (1½ points).

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    NEW YEAR'S DAY

  • Breakfast: 3 points

    3 turkey rashers or Quorn Deli Rashers, 1 slice low-calorie bread, 2 tbsp baked beans, grilled flat mushrooms and tomatoes, small glass of fruit juice.

  • Lunch: 12½ points

    Starter: Spicy Prawn cocktail (Serves 4 - 2½ points per serving).

    Method

    Heat 2tsp olive oil in a frying pan and add 2 thinly sliced garlic cloves, 350g raw prawns and 2tbsp chopped parsley. When prawns turn pink, add 2tsp tomato puree and 4 tbsp half-fat creme fraiche and stir well. Split 200g shredded iceberg or Little Gem lettuce between four shallow bowls and divide the prawn mixture between them. Sprinkle with a little cayenne pepper.

    Main Course: Roast beef with all the trimmings (serves 4 - 8 points per serving).

    Method

    Preheat the oven to Gas Mark 5/190C/fan oven 170C. Season 600g silverside beef and roast for 1 hour. Mix together 450g diced potatoes, 350g carrots cut into chunks, 225g small parsnips, quartered with 1 tbsp olive oil, a little seasoning and 1 tsp chilli flakes.

    After 20 minutes of roasting time, remove the beef from the oven and arrange the vegetables around it. Return the beef and vegetables to the oven.

    For the Yorkshire puddings, sift 100g plain flour into a mixing bowl and make a well in the centre. Add pinch of salt, 1 egg and 300ml skimmed milk and whisk to form a smooth batter. Spray a 12-hole non-stick Yorkshire pudding tin with low-fat cooking spray and heat it in the top shelf of the oven for 5 minutes. Carefully remove it from the oven and pour in the batter. Cook on the top shelf of the oven for 20 minutes.

    When the meat and vegetables are cooked, carefully transfer them to a warm serving dish. Pour any cooking juices into a small pan and skim off any fat. Add 425ml beef stock and 1 tsp horseradish sauce, and heat until bubbling. Mix 2 tbsp cornflour with a little cold water to make a thin paste and stir it into the pan. Cook - stirring until the gravy thickens.

    NB Serve 100g beef each and split Yorkshire puddings and vegetables between 4 for an 8 point serving.

    Dessert: Tiramisu (serves 4 - 2 points per serving).

    Method

    Divide eight sponge fingers between four shallow glass bowls. Dissolve 1 tbsp coffee granules in 3tbsp boiling water and stir in 1 tbsp granulated artificial sweetener and 3tbsp Marsala wine. Drizzle coffee mixture equally over sponge fingers. Place 350ml fat-free Greek-style plain yogurt in a mixing bowl. Whisk 1 egg white until stiff and fold into yogurt. Spoon over sponge fingers.

    Cover and chill dishes for at least an hour _ but preferably overnight. Grate 25g plain chocolate and sprinkle over just before serving.

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