Crack the 5:2 diet :: 200-250kcal recipes and meal ideas

Bowl of lentil and ham soup - Crack the 5:2 diet and beat the bulge - Diet&wellbeing - allaboutyou.com

Beef teriyaki and stir-fry veg

(217kcals). Toss 100g lean beef cubes with 1tbsp teriyaki marinade. Thread onto skewers and grill until cooked through. Meanwhile, spray a nonstick frying pan with oil and stir-fry 2 sliced spring onions, ½ sliced yellow and green pepper, and 50g each of beanspouts and sugar snap peas until heated through but crunchy. Toss with 1tbsp reduced-salt soy sauce and serve with beef.

Thai chicken curry

(204kcals). Spray a nonstick pan with oil and fry 50g sliced onion until soft. Add 100g diced chicken breast and cook until golden. Add 2tsp Thai red curry paste, 2tbsp water, and 75g green beans and cook for 5 mins. Stir in 4 halved cherry tomatoes, 75g bamboo shoots and 2tbsp reduced-fat coconut milk. Heat through with fresh coriander.

Pork and veg kebabs with garlic dip

(207kcals). Cut 100g lean pork, 100g courgette and ½ red pepper into bite-sized pieces and thread onto skewers. Spray with oil and grill until pork is cooked. Serve with a dip of 75g 0% fat natural yoghurt, 1 clove crushed garlic, lemon zest and juice.

Tuna niçoise

(215kcals). Make a salad from 25g mixed leaves, ½ x 200g can tuna in water (drained), 1 tomato, 6 cucumber slices, 50g steamed green beans, 1 medium hard-boiled egg, 4 green olives and a splash of balsamic vinegar.

Lentil and ham soup

(pictured, 210kcals). Spray a nonstick pan with oil and fry 50g sliced onion, 50g sliced carrot and 1 chopped celery stalk until soft. Add 100g chopped tomatoes, a 25g slice chopped ham and 200ml reduced-salt veg stock. Simmer for 10 mins until veg is soft. Add 125g canned lentils, (drained), heat, add fresh chopped parsley and season.

Steak with salad

(239kcals). Serve a 150g grilled lean rump steak with 1 grilled tomato, 100g mushrooms fried in a spray oil and salad of 50g mixed leaves and 10 slices of cucumber.

Veg casserole

(241kcals). Place 50g chopped onion and 100g each of chopped carrot, leek, swede and parsnip in a casserole dish with a 200g can of tomatoes, 1tbsp tomato purée, garlic and veg stock to cover. Cover and cook in oven until veg is soft. Mix 1tsp cornflour with 1tbsp water and stir in to thicken.