Try this delicious dinner idea, courtesy of Slimming World's latest recipe book...
Prepation time: 30 minutes
You will need...
1kg baby new potatoes, halved lengthways
200g prepared carrot batons
200g prepared sliced runner beans
Salt and freshly ground black pepper
Low calorie cooking spray
12 lean pork escalopes, all visible fat removed
300ml boiling chicken stock
½ tsp mustard powder mixed with 1 tsp water
1 tsp wholegrain mustard
100g fat free natural fromage frais
1 tbsp capers, drained
2 tsp dried tarragon
1 Cook the potatoes and carrots in a large saucepan of lightly salted water for 12-15 minutes, adding the runner beans for the last 4 minutes of the cooking time. Drain, season and keep warm.
2 Meanwhile, spray a wide non-stick frying pan with low calorie cooking spray and place over a high heat. In batches, cook the escalopes for 4 minutes on each side or until lightly browned. Remove each batch from the pan and keep warm.
3 Stir the stock into the pan with both mustards and boil rapidly for 3-4 minutes. Remove from the heat and stir in the fromage frais, capers and tarragon.
4 Divide the potatoes, beans and carrots between warmed plates, then top with the pork and spoon over the sauce to serve.
Recipe taken from Slimming World’s Extra Easy Express, available from Slimming World groups priced £6.99/€10.50. To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000.