Losing weight can be tough — but you don’t need to make matters worse with fiddly recipes involving lots of expensive ingredients.
As chefs on a mission to lose weight, we started our website Pinch Of Nom to provide practical recipes for fellow slimmers.
We wanted to show that eating lower-calorie food did not have to mean losing out on enjoyment.
For us, it was vital that our recipes were easy to follow and turned out exactly like the pictures — so anyone could use them.
When we ask what the 1.5 million users who turn to Pinch Of Nom for inspiration want to see, family recipes are high on the list.
We’ve taken care to ensure you can make these dishes with store-cupboard staples and cheap, easily, available ingredients.
Our recipes don’t taste like ‘diet food’ and, as they’re lower calorie, can all be used with popular weight-loss programmes — while also feeding your family. Almost all of the dishes take 30 minutes or less to prepare.
This week we are sharing some of our favourite Pinch Of Nom dishes exclusively with Daily Mail readers.
Many of these have been compiled into a new recipe book brimming with ways to lose weight without compromising on taste or treats.
Today we’ll show you how to make some of our best-loved healthy family recipes, including campfire stew and sticky toffee pudding.
How our recipes work
Everyday light
Recipes that are easy on the calories, filling and perfect for every day.
Weekly indulgence
These have one or two ingredients that make them slightly more indulgent, so use in moderation.
Special occasion
Lower in calories than regular desserts, snacks and treats, but save them for pushing the boat out!
Knickerbocker glory
Prep time: 5 mins (plus setting time)
No cook
Cals per serving: 140, weekly indulgence recipe
Gluten-free
Serves 4
- 26g sachet sugar-free jelly crystals
- 180g fat-free Greek-style yoghurt
- ½ tsp sugar-free vanilla syrup
- 200g mixed berries, any larger fruit (such as strawberries) halved or quartered, plus extra sliced strawberries to garnish
- 4 scoops light vanilla ice cream
- Reduced-fat squirty cream, to serve
Make up the jelly according to the packet instructions and leave to set.
When the jelly is set, mix the yoghurt with the vanilla syrup and set aside.
Divide the jelly into eight equal portions. Put a layer of jelly in the bottom of four glasses, followed by a thin layer of yoghurt.
Divide half of the fruit among the four glasses, then add a scoop of ice cream. Repeat the layers as follows: jelly, yoghurt, then fruit. Finally, top each serving with 3 tablespoons of reduced-fat squirty cream and a slice of strawberry.
This knickerbocker glory is a weekly indulgence recipe
Smoked salmon & broccoli quiche
Prep time: 5 mins
Cooking time: 30-35 mins
Cals per serving: 137, everyday light recipe
The beautiful, delicate combination of broccoli and smoked salmon works wonderfully in this protein-rich quiche.
A touch of seasoning and a generous sprinkle of spring onions adds a depth of flavour that will ensure this is a recipe you’ll make time and time again.
Serves 6
- 1 medium head of broccoli, cut into small florets
- Low-calorie cooking spray 2 spring onions, trimmed and finely chopped
- 8 large eggs 2 tbsp quark
- Sea salt and freshly ground black pepper
- 4-6 slices of smoked salmon, cut into small pieces
Preheat oven to 200c/180c fan/gas 6.
Steam or boil broccoli florets for 3-4 minutes, then drain and pat dry with paper towel. Set aside to cool.
Spray a frying pan with a little low-calorie cooking spray, place over a medium heat, add the spring onions and fry for 2-3 minutes until softened.
Beat the eggs with the quark and a pinch of salt and pepper in a medium bowl until smooth with no lumps.
Arrange the broccoli, smoked salmon and spring onion in a 20cm (8in) round silicone mould or flan dish, then pour over the egg mix.
Bake in the oven for 20-25 minutes or until set and golden on top.
Remove from the oven and serve warm or cold.
Tip: Quark, a Pinch Of Nom favourite, is an unflavoured soft cheese that gives a rich creaminess to recipes, while also being low in fat.
The beautiful, delicate combination of broccoli and smoked salmon works wonderfully in this protein-rich quiche
Yorkshire pudding wrap
Prep time: 10 mins
Cooking time: 10 mins
Cals per serving: 281, weekly indulgence recipe
We were working on a recipe for a giant Yorkshire pudding (see tip below) when we had an idea, which may or may not have been as a result of a carb craving.
What if we made the batter work as a wrap for sandwich fillings? And thus the idea was born.
We’ve perfected the recipe and it’s now a Pinch Of Nom favourite. Pack with salad leaves and roast beef slices for the perfect Yorkshire pudding wrap.
Serves 2
- Low-calorie cooking spray
- 30g plain flour
- 2 medium eggs
- 75ml skimmed milk
- Sea salt
- 6 mushrooms, sliced
- ½ onion, sliced
- Handful of rocket leaves
- 2 slices of roast beef (trimmed of fat)
- Green salad, to serve
Preheat the oven to 230c/ 210c fan/gas 8.
Spray a 23cm (9in) round cake tin generously with low-calorie cooking spray. Place the greased tin in the oven for 1-2 minutes until the oil starts foaming slightly.
Meanwhile, put the flour, eggs, milk and a pinch of salt in a decent-sized bowl and whisk by hand until the mixture is smooth.
Remove the hot tin from the oven, pour the batter in and return the tin to the oven for 8 to 10 minutes, or until the Yorkshire pudding has risen around the edges and is golden.
You don’t want it to be too crispy as this may make it more difficult to roll later on.
While the Yorkshire pudding is cooking, spray a frying pan with some low-calorie cooking spray and place it over a medium heat.
Add the sliced mushrooms and onion and sauté for 4-5 minutes until they are browned and cooked. Remove the Yorkshire pudding from the oven, then take it out of the tin and cover it with the rocket.
Add the beef slices, cooked onion and mushrooms, roll it up, slice it in half and serve with salad.
Tip: This batter can also be used to make a giant Yorkshire pudding — simply bake until risen and golden brown.
We’ve perfected the recipe and it’s now a Pinch Of Nom favourite. Pack with salad leaves and roast beef slices for the perfect Yorkshire pudding wrap
Campfire stew
Prep time: 30 mins
Cooking time: 3 hours
Cals per serving: 409, weekly indulgence recipe
Sometimes there is nothing better to come home to than a warming, hearty meal. That’s exactly what you get with this smoky campfire stew. This is a Pinch Of Nom classic . . . bliss!
Serves 4
- 750g gammon joint (fat removed)
- 3 peppers, deseeded and chopped
- 2 onions, chopped
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 415g tin baked beans
- 400g tin chopped tomatoes
- 400g tin kidney beans, rinsed and drained
- 1 celery stick, chopped
- 2 large carrots, chopped
- 6-8 button mushrooms, halved
- 2 tbsp tomato puree
- Pinch of dried chilli flakes
- 1 tbsp Worcestershire sauce
- Dash of hot sauce
Soak the gammon joint overnight in cold water if necessary. Drain and rinse.
Preheat the oven to 190c/170c fan/gas 5. Keeping half of the sliced peppers to one side, add the remaining ingredients (including the rinsed gammon) to a casserole dish, stir well and cover with a tight-fitting lid.
Cook in the oven for 2-3 hours, stirring every 30 minutes or so and making sure there is enough liquid in your dish.
After 2-3 hours, the meat should be starting to fall apart and the sauce thickening.
Remove the lid and, if necessary, continue cooking for a few minutes to thicken the sauce further.
The meat should be falling apart, but if it’s not, shred it in the casserole dish with two forks and mix well.
Around 15 minutes before the end of cooking time, stir in the reserved peppers, then serve.
Sometimes there is nothing better to come home to than a warming, hearty meal. That’s exactly what you get with this smoky campfire stew
Bacon, onion & potato bake
Prep time: 10 mins
Cooking time: 1 hour, 15 mins
Cals per serving: 415, weekly indulgence recipe
This bake is one of Kay’s childhood favourites, when it was affectionately known as ‘Tin Of Praters’.
It’s one of those dishes that is ridiculously easy to make and uses minimal ingredients and yet . . . the taste! Seriously! We predict this will become a family hit.
Serves 4
- 2 onions, thinly sliced
- 1kg medium potatoes, peeled and thinly sliced
- 16 bacon medallions (use more bacon if you wish, depending on pack size, but this will affect the calorie count)
- 200ml hot chicken or vegetable stock using 1 gluten-free chicken or vegetable stock cube
- Sea salt and freshly ground black pepper
- 40g reduced-fat Cheddar, grated
Preheat the oven to 200c/180c fan/gas 6. Spread a layer of sliced onion on the bottom of an ovenproof dish.
Arrange a layer of sliced potato and bacon on top of the onions, alternating a couple of slices of potato with a piece of bacon.
Next, add another layer of onions.
Repeat until you have used up all the bacon and potatoes. You should have at least three layers.
Pour the stock over the top, then season with a little salt and pepper. Cover with foil and seal the foil tightly around the dish.
Cook in the oven for 1 hour, then remove the foil and check that the potato is cooked. If it’s not, re-cover and return it to the oven for a bit longer.
When it is cooked, sprinkle the cheese over the top, then return to the oven for another 10-15 minutes, or until the cheese has melted and is golden brown.
It’s one of those dishes that is ridiculously easy to make and uses minimal ingredients and yet . . . the taste! Seriously! We predict this will become a family hit
Sticky toffee pudding
Prep time: 5 mins
Cooking time: 20 mins
Cals per serving: 233, special occasion recipe
We know what you’re thinking: a sticky toffee pudding in a slimming book? At Pinch Of Nom, our determination to make slimming-friendly desserts is real. This sticky toffee pudding is definitely a winner.
Serves 4
- Low-calorie cooking spray
- 75g self-raising flour
- 1 tsp baking powder
- 1 tbsp black treacle
- 3 tbsp granulated sweetener
- 50g reduced-fat spread
- 3 medium eggs
- 1 tbsp golden syrup
Preheat oven to 190c/170c fan/gas 5. Spray four ovenproof ramekins with low-calorie cooking spray.
Put all of the ingredients in a large bowl (except the golden syrup) and whip with an electric hand whisk until combined, light and airy. Distribute the golden syrup evenly between each ramekin.
Top with the cake mixture and bake in the oven for 20 minutes, until just cooked through.
Remove from oven and leave to cool slightly in ramekins, then turn out on to serving dishes. Serve with low-calorie custard or single cream.
We know what you’re thinking: a sticky toffee pudding in a slimming book? At Pinch Of Nom, our determination to make slimming-friendly desserts is real
Sausage & smoky bean casserole
Prep time: 10 mins
Cooking time: 35 mins
Cals per serving: 248, weekly indulgence recipe
This dish is high in protein, sustaining and delicious – the best combination! Low-fat sausages and mixed beans are light ingredients for this healthy meal that you can enjoy at any time of day.
Serves 4
- 3 carrots, peeled and cut into chunks
- Low-calorie cooking spray
- 12 low-fat, gluten-free sausages
- 1 tbsp smoked sweet paprika
- Sea salt and freshly ground black pepper
- 4 red onions, cut into six wedges
- 4 small red peppers or 2 large, deseeded and cut into large pieces
- 2 portobello mushrooms, cut into thick slices
- 2 x 400g tins mixed beans in chilli sauce
Preheat the oven to 220c/200c fan/gas 7.
Cook the carrots in a pan of boiling salted water for 5 minutes. (This is just to partly cook them.) Drain and set aside.
Spray two large baking trays with low-calorie cooking spray. Place the sausages on the baking tray and sprinkle with a little paprika.
Add the partly-cooked carrots to the tray, spray them with low-calorie cooking spray, and sprinkle with paprika. Season.
Put the red onions and peppers on the other tray and spray with low-calorie cooking spray and sprinkle with more paprika. Season.
Transfer the trays to the oven and cook for 15 minutes, then add the mushrooms to the tray with the peppers and onions.
Spray with low-calorie cooking spray and sprinkle with a little more paprika.
Continue cooking both trays for another 5 minutes. Remove from the oven and turn it down to 200c/180c fan/gas 6.
Transfer all of the cooked veg and sausages to an ovenproof casserole dish and stir in the mixed beans plus the sauce from the tin. Place in the oven for 10 minutes until it is all heated through. Serve.
Low-fat sausages and mixed beans are light ingredients for this healthy meal that you can enjoy at any time of day