Crack the 5:2 diet :: 150-200kcal recipes and meal ideas

Plate of roasted vegetable salad - Crack the 5:2 diet and beat the bulge - Diet&wellbeing - allaboutyou.com

Mediterranean veg with ricotta

(pictured, 173kcals). Place 150g sliced aubergine, 75g sliced courgette, ½ green and red pepper (cut into large pieces), and 6 cherry tomatoes in a roasting tin. Season and spray with oil. Roast until cooked through, then top with 50g ricotta and fresh basil.

Smoked salmon and scrambled egg

(168kcals). Beat 1 medium egg with 1tbsp skimmed milk. Season, scramble, then mix with 40g chopped smoked salmon. Serve with 1 grilled tomato.

Greek salad

(176kcals). Make a salad from ¼ cucumber, 2 tomatoes, 50g red onion, ½ green pepper, 5 olives (in brine), 50g reduced-fat feta cheese and a splash of balsamic vinegar.

Simple chicken salad

(183kcals). Make a salad from 50g mixed leaves, 1 tomato, ¼ cucumber, 4 spring onions, 100g cooked skinless chicken breast and a splash of balsamic vinegar.

Boiled egg and toast

(183kcals). Serve 1 medium boiled egg with 1 medium slice (40g) of wholegrain toast.

Jacket potato with zesty prawns

(185kcals). Bake a 200g potato until soft. Serve with 50g cooked, peeled prawns mixed with lime zest and juice, black pepper and fresh chopped coriander.

Open prawn sandwich

(192kcals). Top 1 medium slice (40g) wholegrain bread with 1 lettuce leaf, 6 slices cucumber, 1 sliced tomato and 100g cooked peeled prawns mixed with a squeeze of lemon juice and 15g Hellman’s Lighter Than Light Mayo.

Greek cod

(191kcals). Top a 140g cod fillet with 1 diced tomato mixed with lemon zest, fresh chopped parsley, 3 diced black olives in brine and 20g reduced-fat feta cheese. Bake for 10-15 min until fish is cooked through. Serve with 50g mixed leaves, 10 slices of cucumber and a splash of balsamic vinegar.

Crunchy bean salad

(196kcals). Make a salad from 120g canned mixed beans (drained), 4 cherry tomatoes, ¼ cucumber, ¼ yellow and green pepper, 50g red onion, fresh basil and parsley to taste, and a splash of balsamic vinegar.

Spinach and ricotta baked potato

(199kcals). Bake a 200g potato until soft. Scoop out flesh, leaving a shell. Mix flesh with 30g each of ricotta and steamed spinach. Season, spoon back into shells and return to oven to brown.