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the Weigh-Less way."

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Mini spinach, ham and

mushroom quiches

1 Serve = 1 ½ Protein + ½ Veg + ½ Fat

Serves 6 (2 each)

Makes 12 mini quinches

Best Choice recipe

Prep: 10 min

Cook: 20 min

6 eggs

1 cup sliced mushrooms

270g lean ham

½ cup baby spinach

1 tbsp Weigh-less Extra Virgin Olive Oil

Weigh-Less Non-Stick Spray

Salt and pepper

Heat the olive oil in a large, non-stick pan and fry the sliced mushrooms until golden, add the spinach and fry until wilted. Set aside and leave to cool. Once mushroom mixture has cooled, whisk in the eggs, salt and pepper and spoon into a 12 hole muffin tin that has been coated with non-stick spray. Roughly chop the ham and add to the mixture. Bake in a 200°C oven for 15 minutes or until cooked through. Leave to cool before wrapping in cling wrap and storing in fridge.

(makes 12)

Ready in

30 min

Baked breakfast

mini pizzas

Ready in

25 min

1 Serve = 2 CC + 1 Veg + 2 Protein

Serves 4

Better Choice recipe

Prep: 10 min

Cook: 15 min

4 wholewheat pita breads

200g Weigh-Less Pasta Topping

200g lean back bacon

1 cup baby spinach

60g reduced-fat cheese

4 eggs


Grill the bacon in a hot, non-stick pan, roughly chop and set aside. Place defrosted pita breads on a non-stick baking ray and top with the pasta sauce. Sprinkle with bacon, and top with the shredded spinach and grated cheese. Make a small well in the center of each pizza and crack in the egg. Bake at 180° for 15 minutes. Serve immediately.


Kale Chips

1 Serve= 1½ fat 

Serves 1

Best Choice

1 cup bite-sized kale leaves. 
½ tablespoon olive oil. (7½ ml = 1½  fat)
½ teaspoon salt.

Remove the kale stems and cut the leaves into bite size pieces.  Wash and dry the leaves – you can use a salad spinner to ensure the leaves are dry. Use ½ tablespoon of oil per baking sheet of kale chips. 

“Massage” the oil into the leaves to ensure all the nooks and crannies are coated. The oil also helps the spices stick to the leaves.  Spread the kale evenly into a single layer on the baking sheet. Bake the kale chips at 300°F / 150°C for 10 minutes, then rotate the pan, and bake for another 15 minutes. Let the kale chips cool on the baking tray for 3 minutes to allow the kale chips to crisp up even more. Enjoy!