The 5 ‘Nozempic fast feast’ family favourites to help you shed 1st by Christmas AND keep that fat jab weight off

THIS week we are showing how you can lose weight and keep it off – without the need for weight-loss injections.

Our brilliant ‘Nozempic’ plan – brought to you by trusted weight-loss brand Slimming World – will help you lose up to a stone in time for Christmas.

Even if you have used jabs to reach a target weight, Slimming World’s delicious recipes can help you maintain weight loss and a healthy lifestyle.

Today we bring you recipes from the Slimming World Fast Feasts cook book that can all be prepared in under 30 minutes.

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Join Slimming World Online, and save £15/€25 off the Gold package. Use the code THESUN2025 at www.slimmingworld.co.uk/thesun

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From chilli wedges to spaghetti and chicken shawarma, Slimming World’s easy-to-prepare meals will help you keep weight off without going hungry.

And we meet Carol McKenna who lost an astonishing six stone using Slimming World.

Spaghetti all puttenesca

(Serves 4, ready in 30 minutes)

YOU NEED:

• Low-calorie cooking spray
• 1 red chilli, deseeded and finely chopped
• ½ tsp dried chilli flakes
• 1 large onion, finely chopped
• 1 large red pepper, deseeded and diced
• 2 garlic cloves, crushed
• 2 x 400g cans cherry tomatoes in juice
• 8 pitted black olives in brine, drained and sliced
• 1 tbsp capers, drained and rinsed
• 1 tsp dried oregano
• 200ml boiling vegetable stock
• 5 tbsp tomato purée
• 400g dried spaghetti
• 4 tbsp freshly grated Parmesan cheese or vegetarian alternative
• Chopped fresh parsley, to serve

METHOD: Spray a non-stick frying pan with low-calorie cooking spray and put it over a high heat (choose a pan you can put some kind of lid on, as you’ll need to cover it later).

Throw in the chopped chilli, chilli flakes, onion, red pepper and garlic and cook for five minutes or until slightly softened.

Add the tomatoes and the juice in the cans, olives, capers, oregano, stock and tomato purée and bring to the boil. Cover, then reduce the heat to low and simmer gently for 15 minutes or until thickened.

While the sauce is simmering, cook the spaghetti according to the pack instructions and drain. Toss the sauce and half of the cheese through the spaghetti, season to taste and divide between bowls. Scatter over the parsley and remaining Parmesan to serve.

Simple chicken shawarma

(Serves 4, ready in 20 minutes)

YOU NEED:

• 4 tbsp fat-free natural Greek yoghurt
• ½ tbsp ras el hanout, plus an extra pinch
• 8 skinless and boneless chicken thighs, visible fat removed
• Low-calorie cooking spray
• 400g can chickpeas, drained, liquid reserved
• Juice of ½ lemon
• 1 garlic clove, crushed
• 1 small red onion, halved and thinly sliced
• 6 tomatoes, roughly chopped
• A small bag of salad leaves
• 1 green chilli (jalapeño if possible), deseeded and shredded

METHOD: Mix the yoghurt, ras el hanout and ¼ tsp salt in a mixing bowl.

Add the chicken thighs and stir to coat well. (If you have time, let the chicken marinate for a few hours). Spray a large non-stick griddle pan or frying pan with low-calorie cooking spray and put it over a high heat.

Open out the chicken thighs so that they’re flat in the pan and cook for five minutes on each side or until they’re cooked.

While the chicken is sizzling, make a quick houmous. Put the chickpeas, 3 tbsp of the chickpea liquid, 1 tbsp lemon juice, the garlic and a pinch of salt in your food processor and blitz until smooth. Put the red onion and tomatoes in a bowl and stir in the remaining lemon juice and the extra pinch of ras el hanout.

Spoon the houmous on to plates, slice the chicken and pile on top.

Top with the tomato salad, salad leaves and chilli to serve.

Cheesy chilli wedges

(Serves 4, ready in 30 minutes)

YOU NEED:

• 4 medium sweet potatoes, skins on, cut into thin wedges
• Low-calorie cooking spray
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince (5% fat or less)
• 1-2 tbsp Cajun seasoning, depending on how hot you like it
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 390g can Heinz Barbecue Beanz (or regular baked beans)
• 80g reduced-fat cheddar, grated
• ½ tsp smoked paprika
• Fat-free natural Greek yoghurt
• Sliced red chilli
• Fresh coriander sprigs and lime wedges to serve
• Black pepper

METHOD: Preheat oven to 220C/fan 200C/gas 7. Spread the sweet potato wedges out in a shallow non-stick baking tray. Spray with low-calorie cooking spray and bake for 20 minutes or until tender.

While they are cooking, spray a big non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Cook the onion, garlic and beef for 5 minutes or until browned, breaking up the beef.

Drain off any fat, then sprinkle over the Cajun seasoning, add the tomato purée and cook for 1 minute, stirring.

Tip in the chopped tomatoes and beans, bring back to the boil and simmer for 10 minutes, giving it a stir now and then. Now get your grill warmed up to medium.

Spoon the beef chilli over the wedges in the tray, scatter around the Cheddar and sprinkle over the paprika. Grill for a few minutes to get the cheese bubbling, then divide between plates.

Add a blob of yoghurt, top with black pepper, sliced chilli and coriander sprigs and serve with lime wedges and salad.

Curried cauliflower & lentil soup

(Serves 4, ready in 30 minutes)

YOU NEED:

• 1 large onion, roughly chopped
• 4 medium carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 3 garlic cloves, crushed
• 3cm piece fresh root ginger, peeled and grated
• 1.5 litres boiling vegetable stock, suitable for vegans
• 1 large cauliflower, broken into small florets
• 2 tbsp mild curry powder
• 175g dried red split lentils
• 100g plain unsweetened soya yoghurt with added calcium
• Pinch of cayenne pepper, to serve
• Chopped fresh mint and/or coriander, to serve

METHOD: Put the onion, carrots, celery, garlic, ginger and 4 tbsp stock in a large non-stick saucepan over a medium heat. Cover and cook for five minutes.

Stir in the cauliflower, curry powder, lentils, remaining stock and a pinch of salt. Cover, bring back to a simmer and cook for 15 minutes or until the lentils and cauliflower are tender.

Blitz the soup until smooth using a stick blender or food processor. Check the seasoning and serve with a swirl of soya yoghurt and a sprinkling of cayenne pepper and the fresh herbs.

Pork burgers with red cabbage slaw

(Serves 4, ready in 30 minutes)

YOU NEED:

• 1 small onion, finely chopped
• 500g lean pork mince (5% fat or less)
• A splash of Worcestershire sauce
• 2 tsp dried sage
• 2 garlic cloves, finely chopped
• Low-calorie cooking spray
• Salad leaves to serve
• 2 tomatoes, sliced, to serve
• 4 x 60g wholemeal rolls to serve

For the slaw:

• ½ red cabbage, cored and shredded
• 1 large carrot, coarsely grated
• 2 level tbsp extra-light mayonnaise
• 100g fat-free natural fromage frais
• Juice of 1 lemon

METHOD: Preheat your grill to medium-high. Put the onion and pork in a mixing bowl and add the Worcestershire sauce, sage and garlic.
Season lightly and divide the mixture into four even portions, shaping each of them into a burger.

Lightly spray with low-calorie cooking spray, arrange them on the grill rack and grill for 12-15 minutes or until cooked through and browned, turning halfway.

While the burgers are cooking, mix all the slaw ingredients in a large bowl.
Season to taste and toss well.

Pack the salad leaves, tomatoes, burgers and a little slaw into the rolls and serve with the rest of the slaw on the side.

‘EATING PLAN SAVED ME FROM A LIFE BATTLING LIVER DISEASE’

CAROL Mckenna was stunned when her doctor told her she was on the cusp of non-alcohol related fatty liver disease and early onset cirrhosis at just 35.

But her first thought was for her ten-year-old daughter Lucy.

The mum, from Glasgow said: “I was gobsmacked. I’d been having some health issues, but I’d never even thought to worry about my liver as I was only young, and I’d never been a big drinker.

All I could think was: ‘I can’t leave my daughter without a mum.’”

Carol, now 42, knew then she had to face up to the one factor at the heart of her health problems that she’d been shying away from – at 16st 9.5lb she was heavier than she should be for her 5ft 6in height.

Now, seven years later, it’s hard for Carol to believe just how far she’s come.

Thanks to dropping 6st 3lb after joining Slimming World and maintaining her weight loss for more than five years, her liver has completely repaired itself.

Carol started comfort eating when she was bullied as a child.

Then in adulthood she would reach for food when stressed and as a busy mum was increasingly opting for quick convenience food such as pizza and cheesy nachos when she was struggling for time.

She says: “I started my 30s as a size 14. By 35, I was a size 24

“I was embarrassed of my size. I cried in changing rooms. I stopped going on nights out, which I used to love, because I dreaded finding something to wear that would fit.”

But then a colleague recommended Slimming World and Carol joined in July 2018.

She says: “She showed me the meals she was eating while losing weight, like generous portions of chilli con carne with rice and salad and I was shocked.

“It looked like food I’d happily eat, and I decided to give it a try.”

Carol swapped beige convenience foods for colourful protein and fibre-packed home cooked meals.

She is now more active than she has been in years and now loves walking, swimming and cycling.

She’s even had her asthma medication reduced, and her blood pressure is back to a health level.

Carol adds: “The thing I’m most proud of is now I can keep up with Lucy and join her running and playing.”