Mealtime Magic: Healthy Easter Recipes

Slimming World has some healthy Easter recipes to share, as well as a coupon code - SWO4ME to get $5 off a 3-month membership.

Spinach Pea & Mint Frittata

4 scallions, thinly sliced

7oz spinach leaves, washed and drained
1 red bell pepper, deseeded and finely chopped
½ cup frozen or fresh shelled peas
3 tbsp freshly chopped mint
6 large eggs, beaten

1oz Parmesan or pecorino cheese, finely grated
salt
freshly ground black pepper

1. Spray a large non-stick frying pan (suitable for using under the broiler) with low-calorie cooking spray and place over a moderate heat. Add the scallions to the pan and cook gently for 2–3 minutes.

2. Meanwhile, finely chop the spinach. Add to the pan with the bell pepper and peas and cook for 3–4 minutes until the spinach has wilted. Preheat the broiler to medium-hot.

3. Stir the chopped mint into the beaten eggs, then pour into the frying pan. Gently fry for 5–6 minutes or until the base is lightly browned and set.

4. Sprinkle the cheese over the surface of the frittata and season with salt and pepper. Place the pan under the broiler for 4–5 minutes or until the top is set and golden. Leave to stand for 5 minutes before turning out of the pan. Serve cut into thick wedges.

Grilled Ham Steaks & Tomatoes with Herby Mash

4 7oz lean, thick ham steaks
16-20 small plum tomatoes on the vine
salt
freshly ground black pepper
roughly torn basil leaves, to garnish

For mash:

1lb 2oz rutabaga, peeled and roughly chopped
6 scallions, finely chopped
3 tbsp freshly chopped parsley
2 tsp freshly chopped basil
½ cup fat free plain yogurt

1. First prepare the mash. Cook the rutabaga in boiling water for 12–15 minutes until tender. Meanwhile, mix together the scallions, chopped herbs, and yogurt together in a bowl.

2. Preheat the grill. Lay the ham steaks on a foil-lined large grill pan and place the tomatoes around them. Season and grill for 6–8 minutes, turning the steaks halfway through grilling.

3. When the rutabaga is cooked, drain it thoroughly, then mash. Add the yogurt mixture and combine well. Season and keep warm.

4. To serve, place the ham steaks on warmed plates with the grilled tomatoes. Spoon the herby mash alongside and serve immediately, garnished with torn basil leaves.

Sweet Potato & Celeriac Gratin

1lb 8oz each of sweet potatoes, celeriac and potatoes
6 scallions
2 tsp ground ginger
3 eggs
salt and freshly ground black pepper
5 tbsp freshly chopped chives
2 tsp finely grated orange zest
a pinch of nutmeg
2 fl oz fat free plain yogurt
4 tbsp freshly chopped herbs
1-2 tsp paprika
1oz grated Parmesan cheese

1. Preheat the oven to 400F. Peel and dice the sweet potatoes and celeriac; peel and slice the potatoes. Cook in separate pans of boiling water until just tender, drain.

2. Slice the scallions and add to the sweet potatoes with the ginger and 1 egg. Season and mash. Add the chives to the celeriac with the orange zest, nutmeg and 1 egg. Season and mash.

3. Combine the remaining egg with the yogurt, chopped herbs and paprika.

4. Spoon the sweet potato into an oven-proof dish, top with the potato slices, then the celeriac. Pour over the yogurt mixture and sprinkle with the Parmesan. Bake for 25-30 minutes until the top is browned. Serve.

 Chocolate & Apricot Brownies

3½oz fat free spread, suitable for baking
½ cup cocoa powder
4 tbsp artificial sweetener
4 tbsp powdered sugar
3 eggs
½ cup all-purpose flour
1 tsp baking powder
9oz dried apricots, chopped
1 tsp vanilla flavoring
1. Preheat the oven to 360°F/180°C.

2. Line a 12 x 8in/30 x 20cm/ baking tin with nonstick parchment paper.

3. Melt the fat free spread in a pan, remove from the heat, and stir in the cocoa powder, sweetener, and sugar. Add the eggs and whisk until combined.

4. Sift in the flour and baking powder and stir well. Mix in the apricots and vanilla flavoring, then pour into the prepared tin and bake for 18–20 minutes until just set (it will firm as it cools). While still warm, turn out onto a board and cut into 24 portions.