We provide you with the best One Day – Slimming World recipes. Try them out!

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Great English Breakfast

English breakfast (Bacon, sausage, fried egg, tomato)

This slim friendly breakfast will keep you up to lunch!


Salt and fresh green pepper

4 large eggs

6 pieces of bacon, all visible fats removed

2 large tomatoes, halved

400g can bake beans

8 large mushrooms

Low calorie spray for cooking


Spray large non-sticky pans with low-calorie spray for cooking and place it on medium heat. Add bacon, tomatoes and fry about 5-10 minutes, turn as needed or until vegetables are weak and cook cooking.

At the same time, disperse another non-cooking pan with a low-calorie spray for cooking and place it on medium heat. Cook the eggs for 5 minutes or until you make it according to your taste.

Overheat the baked beans in a small saucepan.

Divide all between two hot plates and taste it.



Bacon & Mushroom – Crustless Quiche

Fast and tasty, this is so easy to do. It’s great for lunch at home, either for a pack-up or a picnic when you’re out.


3 large eggs

Low calorie spray for cooking

110g of mushrooms, cut

150g of fat without natural curds

2 cloves of onion

80 g reduced fat cheddar

3-4 cherry tomatoes, halved

2 tablespoons chopped fresh parsley

220 g bacon, visible fat removed in 1 cm pieces

Salt and fresh green pepper


Remove all visible fat and fry for a few minutes. Add the mushrooms and garlic, season it well and continue to cook for 4-5 minutes, and then set it aside.

Preheat the oven to 190 ° C / 170 ° C. Fan / gas 5.

Spoon the bacon mixture in a dish.

Mix the eggs, cottage cheese, cheddar cheese and parsley into a bowl and spoon over the bacon mixture.

Top with halves of tomatoes and bake at 190 ° C / 170 ° C. Valve / Gas 5 for 15-20 minutes until it is set.

Tip: On an extra easy day, serve hot or cold with baby potatoes and a large salad. Vegetarians, swap bacon for Quorn pieces of ham for added flavor – delicious!



Aloo Gobi

This Indian vegetarian meal from kafiol and potatoes in a spicy tomato sauce is greatly served through steam basmati rice.


1 red pepper, deseeded and cut into bite-sized squares
Low calorie spray for cooking
2 teaspoons of garlic granules
200ml water
2 tbsp mild curry powder
500g potatoes, peeled and cut into small pieces of sizes
300g. Cauliflower / broccoli florets
2 tablespoons ginger
300g frozen peas
500ml passata
2 onions, peeled and finely chopped
1 tsp artificial sweetener

To serve

3-4 tbsp fat without natural yogurt
A large number of chopped mint and coriander


Spray a large, non-stick pan with a low-calorie spray for cooking and place it on medium heat. Add the onions and stir for 2-3 minutes.

Add garlic beans, ginger and powdered mash, stir-fry for 20-30 seconds. Then add potatoes, cauliflower / broccoli, red pepper and peas, and stir for 2-3 minutes.

Stir in the passata, water and sweetener and bring it to warm up. Cover, reduce heat to medium and cooking, stirring temporarily, for 15-20 minutes, or until vegetables are tender. They serve drenched with garlic and garnished with chopped mint and coriander. Serve with steamed basmati rice, if you like.

Tip: Enjoy this recipe without the fat-free yogurt and without dairy products and its suitable for vegans.



Cherry Cheesecake in a jar

These sweet cherry cheesecakes certainly hit the sweet spot!


4 whole almonds roughly chopped
1½ level spoon arrows
Juice of 1 orange
200 gr. Natural Greek yogurt
5 amaretti biscuits, roughly crushed
300g quark
250 g of cherries, stoned and destalked, plus cherries for decoration
1 tbsp sweetener


Weigh 100 ml of water and mix 1 tablespoon with the arrow to form a paste and put it on the side.

Put the rest of the water in a small bowl with orange juice and 1 tablespoon sweetener. Bring to heat to high, and then mix in grease until they are thickened. Go back to the seas, add cherries and bake for 3-4 minutes or while cherries are little softened. Put it aside to cool.

Divide the ammaretii biscuits between four 200 ml jars or dessert glasses and spoon a few cherries and a portion of the syrup in each of them.

Place 250g quarks, yogurt and the remaining sweetener in a bowl and blubber until smooth. Mix the cherries and syrup, separate between jars or glasses, and level the tops. Cool it for at least 15 minutes.

In the meantime, dry the almonds in a pan over a high temperature for 1-2 minutes or until they are golden.
Place jars or glasses with residues of the remaining quark and spoon above the remaining cherries and syrup. Scatter over the almonds and decorate the whole cherry to serve.


Snack recipe

Char-grilled corn

Bring your BBQ to life with these colorful corn on the cobs. Sweet, delicious and wonderful way to get your five-per-day!


4 x 225 g corn on the cobs
Used red pepper, to garnish
Salt and fresh green pepper
Low calorie spray for cooking

Herb dip:

Juice of ½ lemon
1 small red chili, leguminous and finely chopped (optional)
2 onions, finely chopped
1 tablespoon of fresh snow cherries
225 g fat-free natural fro-mage frais
1 tablespoon freshly chopped mint
Salt and pepper


Cut each corn in half. Parboil and the large furnace with hot water boiling about 5 minutes before tender. Drain it and dry it with kitchen paper.

Spread the corn cobs lightly with a low-calorie cooking spray and place them in heated cast iron grill pan or over the hot coals on a barbecue. Cook for about 2 minutes, turning frequently, until charred.

In the meantime, mix all the ingredients together to write a herb and spoon in serving a bowl.

Season the cooked chicken beans with salt and lots of fresh green pepper and serve immediately sprinkled with red pepper and herb.

Tip: Other grilled vegetables can be cooked on a spar-barbecue and served with this dip. Why not try some red, green and yellow peppers, aubergine and courgette slices, red onion wedges or even tomatoes? They all have the benefit of being free!


Starter recipe

Aromatic Chicken Noodles

Festive feast of noodles, chicken and oriental vegetables in sweet chili sauce.


4 large cloves of garlic, peeled
200g of dried egg noodles
1 red chilli, deseeded
½ lemon grass stalk, outer leaves discarded, roughly chopped
low-calorie spray for cooking
1 large onion, cut
5 spring onions, cut into 3cm long
100g fresh beans, rinsed
4 tablespoons light soy sauce
1 chicken cube
2 tablespoons vinegar vinegar
1 large roasted red pepper – and a jar salad, drained
2 tbsp tomato paste
25g fresh root ginger, peeled
225g can be cut water chestnuts, drained
600g without skin and chicken breasts without bones, cut into short pieces
1 big carrot, peeled and cut into matches
250 g of broccoli, cut into small florets
225g can bamboo shoots, drained
3 dried kaffir lime leaves


Place ginger, garlic, red pepper, chilli and lemon grass in a small food processor or stirrer and mix it until smooth.

Spray a large bowl with a low calorie cooking spray and place it on medium heat. Add the onion and cook for 5 minutes, adding a little water if necessary.

Stir in paste of red pepper, soy soybean, stock cube, vinegar, tomato puree, lime leaf and 200 ml of boiling water and stir for 15 minutes or until thickend.

In the meantime, cook the noodles by the instructions and drain.

Put a large non-stick wok at high temperature, apply low-calorie spray for cooking and prepare the chicken for 6-7 minutes. Then transfer the chicken to a plate.

Apply it with a more low-calorie spray for cooking, add the carrots, broccoli and a little water and stir-fry for 3 minutes. Add spring onions, bamboo shoots, water chestnuts and bean sprouts and cook for another 2 minutes.

Return the chicken to the wok and add the sauce of onions and red pepper, discarding the lime leaves. Then add the noodles and a little water, if necessary, and bring it to simmer. When the chicken is cooked through, serve it hot. Enjoy!

Tip: This meal is part of the world’s weight palette, available in stores in Iceland!


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