Happy Valentines Day 

Make this Valentines weekend a legal one with these legal

Weigh-Less recipes for two

Roast Beetroot and Feta Salad

1 Serve = 1 veg + 1 protein + 2 fat
Serves 2

Best Choice recipe


Prep: 10 min
Cook: 45 min

100g fresh beetroot
50g baby spinach
50g red onions
60g reduced-fat feta cheese
20g walnuts
2 tbsp lemon juice
10ml Weigh-Less Extra Virgin Olive Oil
½ tsp lemon juice
10ml granulated sugar replacement

Wash and dry the beetroot and wrap in foil. Place on a baking tray, and roast in a 180°C oven for 45 minutes. Wearing gloves peel and discard skin from beetroot cut into 2cm pieces. Combine spinach, onion, feta, walnuts and beetroot in a bowl and toss to combine. Place lemon juice, oil, sugar replacement and mustard in a screw-top jar and shake to combine. Pour over beetroot salad and serve.

Try this: this salad can be eaten warm or cold!

Meat lovers: add some smoked chicken on ham!

Roast Chicken, Peas and Bacon

1 Serve = ½ CC + ½ veg + 1 ½ protein + 1 ½ fat
Serves 2

Better Choice recipe


Prep: 15 min
Cook: 15 min

10ml Weigh-Less Extra Virgin Olive Oil
10ml extra light low fat spread
2X 100g chicken breasts
100g onions
100g lean bacon
1 tbs brown flour
150ml chicken stock
152ml orange juice
140g frozen peas
2 tbs chopped parsley
salt and pepper

Heat oil and low fat spread in a large non-stick pan, add chicken and cook until golden. Transfer to a baking tray and roast for 10 minutes in a 180°C oven. Return the pan to heat, add onions and fry for one minute. Add bacon and fry for two minutes until onion is golden and bacon is crisp. Add flour and cook, stirring for a minute. Add stock and juice and cook, stirring, until thickened. Season; add peas and parsley and heat. Return chicken to pan to coat in sauce.

Cauliflower Poppers

1 Serve = 1 ½ veg
Serves 2

Best Choice recipe


Prep: 5 min
Cook: 15 min

300g cauliflower
¼ tsp ground cumin
1/8 tsp chili powder (to taste)
¼ tsp salt
1/8 tsp black pepper
5ml Weigh-Less Extra Virgin Olive Oil
Weigh-Less Non Stick Spray

Cut the fresh cauliflower into florets and place in a large mixing bowl. Drizzle the olive oil over the florets and sprinkle over the spices, and toss to coat. Place on a baking tray that has been coated with non-stick spray and roast in a 200°C oven for about 15 minutes. Serve

Try this: cheese lovers can add a light sprinkle of parmesan cheese to the cauliflower just as it comes out the oven – it’s like cauliflower and cheese sauce without all of the hard work.

Spinach and Bean Korma

1 Serve = 2 proteins + 1 ½ veg + 2 fat
Serves 2

Better Choice recipe


1tsp Weigh-Less Extra Virgin Olive Oil
100g onions
100g red peppers
2 tbsp korma curry paste
100ml vegetable stock
80ml lite coconut milk
80ml fat-free milk
1 tin butterbeans
100g baby spinach

Heat the oil in a medium pot and gently fry the chopped onion and pepper until soft. Add the curry paste and fry for a further two minutes. Pour the stock, coconut milk and milk over the fried onion and bring to a gentle simmer. Add the drained beans and simmer for five minutes before adding the spinach. Simmer until spinach has wilted and serve.

Veg Lovers: This recipe works well with almost any veg! Try baby marrow and cauliflower.

Korma: A dish originating in South Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

Sweet and Salty Chickpeas

1 Serve = 1 Protein +1 Fat
Serves 2

Good Choice recipe


1 can chickpeas, drained
2 teaspoons Weigh-Less Extra Virgin Olive Oil
1 teaspoon cinnamon of your spice(s) of choice
1 ½ teaspoons brown sugar
¼ teaspoons salt

Place the chickpeas on a baking sheet lined with baking paper or a silicone baking mat. Bake at 220°C for 30 minutes. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients. Enjoy hot, or bring to room temperature and store in an air-tight container.

Make it a Best Choice:
Replace the brown sugar with granulated sugar replacement.

Strawberry-Lime Watermelon Slush _ The G

Lime and Water-Melon Frosty

1 Serve = 1 ½ Fruit
Serves 2

Better Choice recipe


2 ¼ cups of watermelon cubes
½ cup water
2 tbsp granulated sugar replacement
2 tbsp lemon juice
1 banana

Place the cubed watermelon in the freezer and leave to freeze for at least three hours. Place all ingredients into a blender and blend until smooth. Serve