Weight Watchers: Look stunning this summer

Award-winning Weight Watchers leader Karen Thompson offers some advice on how to make sure you look stunning this summer.

Karen runs a Weight Watchers meeting at Saddleworth Rangers Rugby Club, Shaw Hall Bank Road in Greenfield, on Tuesdays at 6.30pm. To find out more call Karen on 07970 370336 or email KThompson@weight-watchers.co.uk

AS WE enter May, spring is well and truly here – and when I think of Spring I think of new beginnings and fresh starts.

Some of you may be already thinking of summer holidays and, whether you are going away or not, when you think of your summer wardrobe it will be much lighter and it is not as easy to hide behind baggy jumpers.

So if you want to look stunning this summer now is the time to make some small changes to your lifestyle. In my Weight Watcher meetings we are already on an eight-week challenge to look our best.

Picture how you would like to feel this summer and then set yourself some realistic goals. Give your kitchen a makeover, fill your cupboards and fridges with healthy foods like fruit and vegetables and plan your meals each week so you only go shopping once.

Try a couple of new recipes each week so you don’t get bored with eating the same things. Why not try our gorgeous Chicken Parmigiana recipe below: it feels really indulgent and makes you realise eating healthily does not have to be boring.

Put a spring in your step by planning a new activity and it’s also a good idea to take your measurements every couple of weeks as inch loss can be as much a success as shedding the pounds and will certainly help you feel more confident in your summer clothes.

Making these small changes now will become routines that could lead to a lasting healthier lifestyle.

GORGEOUS CHICKEN PARMIGIANA (Serves 4 – 8 Pro Points per serving)

• Preheat oven to Gas Mark 7 220C/200C fan oven with a baking tray on the top shelf.
• Whizz 3 slices of WW brown Danish into breadcrumbs in a mini food processor or with a hand blender, then combine with 35grms of finely grated Parmesan and tip the mixture onto a plate.
• Pour 125grms low fat natural yoghurt into a bowl, then dip 4 125grm skinless chicken breast steaks into the yoghurt followed by the Parmesan crumb, coating both sides.
• Spray the preheated baking tray with cooking spray, then place the chicken on it and bake in the oven for 15 mins until crisp and golden brown, turning the chicken over halfway through.
• Meanwhile, simmer 500grms Passata with a crushed garlic clove, half a teaspoon dried mixed herbs, zest of half a lemon, 1 teaspoon of artificial sweetener, half a chicken stock cube crumbled & seasoning uncovered in a saucepan for 5 mins. Put 125grm ball of mozzarella light cheese to drain on a double layer of kitchen towel.
• Pour the tomato sauce into a 9 inch square baking dish or 4 individual baking dishes.  Add the crispy chicken steaks, slice the cheese into 8 slices and nestle between the chicken.  Sprinkle 15grms of Parmesan cheese over the top and bake in the oven for 10 min.
• This dish is delicious served with sugar snap peas and crispy oven sautéed potatoes for a further 5 PP per serving ( Chef’s tip for these – Cube 225 grms baking potato & par boil for 5 mins, drain, then spray with cooking spray & roast on a baking tray for 25-30 mins.