Sunday 12 June 2022 01:19 AM WeightWatchers recipes that can see you lose up to half a stone for summer trends now

We launched this exclusive series with WW in yesterday's Daily Mail Weekend magazine to help you lose up to half a stone and transform your health by the start of the summer holidays. Here, we continue with more mouth-watering recipes for breakfasts, lunches and dinners that should be very handy without compromising on taste.

If you fear that a healthy-eating programme will mean goodbye to treats you love – be they a morning bacon sandwich or a gooey chocolate dessert – that's not so with WeightWatchers. WW nutritionist Jess O'Shea says: 'No food is off-limits and we think it's important to enjoy your meals and not feel deprived.'

Research shows crash diets and programmes that require cutting out whole food types are counter-productive. Appearing restrictive, they make it easy to slip back into old habits, triggering cycles of guilt and yo-yo dieting.

But Jess explains: 'The flexibility of WW's PersonalPoints programme gives control to spend your Points however you want – meaning you're free to enjoy a treat without sabotaging your health goals, so long as you don't exceed your budget. 'Also, with PersonalPoints, you can choose your favourite foods to base your meals around, making it easy to plan recipes that work for your lifestyle.'

A guide to how PersonalPoints works is on the following page.

Today's menu includes a bacon and egg wrap for breakfast, a sticky sausage sandwich for lunch and a choc fudge lolly for dessert.

Our series continues in the Daily Mail tomorrow and on Tuesday with scrumptious suggestions for veggie feasts and tasty barbecues, as well as advice on budget-friendly ways to lose weight.

WW are also offering two months' free membership to Mail readers. See the end of this supplement for details.

A recommended safe rate of weight loss is up to 2lb a week

STICKY SAUSAGE OPEN SANDWICH 

Serves 2 | Prep 5 mins | Cook 30 mins

PERSONALPOINTS: 8

3 reduced-fat pork sausages 1 red onion, cut into thin wedges, 1 tsp olive oil 2 tbsp redcurrant jelly Pinch of chilli flakes 2 slices calorie-controlled brown bread Handful of rocket

1. Preheat the oven to 200C, fan 180C, gas mark 6. Put the sausages and onion in a small roasting tin, drizzle with the oil and bake for 25 minutes, turning occasionally, until cooked and golden.

2. Dot the sausages and onions with the redcurrant jelly and sprinkle with the chilli flakes. Bake for another 5 minutes, until sticky. Slice thickly on the diagonal.

3. Top the bread with the sausages, onion and rocket, season with freshly ground black pepper and serve.

BREAKFAST

BACON & EGG WRAPS

Serves 4 | Prep 15 mins | Cook 35 mins

PersonalPoints: 7-11

240g sweet potato, cut into small chunks 4 tsp olive oil 125g bacon medallions, chopped 4 eggs 4 wholemeal tortilla wraps 80g sauerkraut (or shredded white cabbage) 125g baby plum tomatoes, halved ½ small red onion, thinly sliced Small handful fresh coriander leaves

1. Preheat oven to 200C, fan 180C, gas mark 6 and line a baking tray with baking paper. Put the sweet potato on the tray and drizzle over 1 tsp of the oil. Roast for 25 minutes, or until tender.

2. Heat 2 tsp of the remaining oil in a large non-stick frying pan set over a medium heat. Fry the bacon for 3-4 minutes or until crisp. Transfer to a plate and set aside.

3. Heat the remaining oil in the pan and fry the eggs for 3 minutes or until cooked to your liking.

4. Meanwhile, warm tortilla wraps to pack instructions. Top each tortilla with the sauerkraut, sweet potato, tomatoes, onion, bacon, coriander and a fried egg.

SUNSHINE SMOOTHIE 

Serves 2 | Prep 10 mins |

PersonalPoints: 5

175g frozen tropical fruit chunks (we used pineapple, mango and papaya) 1 ripe small banana (75g peeled weight) 200g plain soya yogurt 75ml fresh orange juice 10g fresh ginger Pinch of ground turmeric (or a fingertip-size piece of fresh turmeric root)

1. Put the frozen fruit chunks, banana, soya yogurt, orange juice, ginger and turmeric into a blender and blitz until smooth.

2. Serve straight away, or keep in fridge for 1 day. If you've left it in the fridge, stir before serving.

LUNCH

MISO FISH WITH SPINACH RICE

Serves 4 | Prep 5 mins | Cook 15 mins

PERSONALPOINTS: 9-12

75g miso paste 1 tbsp soy sauce 2 tbsp mirin 1 tbsp caster sugar 2 tsp sesame oil 4 x 120g white fish fillets 2 x 250g packs microwaveable brown rice 250g frozen spinach 200g edamame beans 200g Tenderstem broccoli 90g pickled ginger

1. Put a large foil-lined baking tray under the grill. Preheat grill to high. Combine miso, soy sauce, mirin, sugar and sesame oil in a medium bowl. Add fish and turn to coat.

2. Carefully remove the hot baking tray from under grill and arrange fish on the tray. Grill for 6-8 minutes on one side or until fish is just cooked through (be careful that the coating on the fish doesn't burn).

3. Meanwhile, fill and boil the kettle. Pour the boiling water into a large saucepan, add broccoli and return to boil over a high heat for 3-5 minutes. Microwave the rice, spinach and edamame beans according to the pack instructions. Combine rice, spinach and edamame beans in a large bowl. Serve the fish with the spinach rice, broccoli and pickled ginger.

QUINOA & VEGETABLE SOUP WITH MINT PESTO

Serves 4 | Prep 20 mins | Cook 30 mins

PERSONALPOINTS: 4-5

20g pistachio kernels 30g fresh mint, leaves picked 3 garlic cloves, crushed 1 tbsp

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