Graces Slimming World - Johnstone and Elderslie

01/06/2026

🤩Recipe of the Week 🤩

I think is sounds delicious 😋 let me know if you try it.

🤩Chicken burrito lasagne🤩

With its layers of tender chicken, rich sauce and Mexican-inspired flavours, this lasagne’s nacho average dinner!

🤩Ingredients 🤩

⭐️1 cal cooking spray
⭐️1 large onion, thinly sliced
⭐️1 red pepper and 1 yellow pepper, deseeded and thinly sliced
⭐️2 tsp smoked paprika
⭐️1 tsp mild chilli powder
⭐️1 tsp garlic powder
⭐️½ tsp dried mixed herbs
⭐️400g carton passata
⭐️400g can black beans, drained and rinsed
⭐️4 cooked skinless and boneless chicken breasts, shredded
⭐️600g fat-free natural cottage cheese
⭐️80g reduced-fat mature Cheddar, grated
⭐️60g Red Leicester, grated
⭐️12 dried lasagne sheets
⭐️Mixed salad, to serve

🤩Method 🤩

⭐️Preheat your oven to 190°C/fan 170°C/gas 5.
⭐️Spray a large non-stick frying pan with 1 cal cooking spray and put it over a medium heat. Fry the onion and peppers for 4-5 minutes, until soft. Add the spices and herbs and cook for a further minute.

⭐️Tip in the passata, beans and chicken and simmer for 10 minutes.

⭐️Mix together half the cottage cheese, half the Cheddar and half the Red Leicester.

⭐️In a baking dish, layer up your lasagne: start with half the chicken mixture, then half the lasagne sheets, and half the cottage cheese mixture. Repeat, finishing with the remaining cottage cheese mixture. Sprinkle evenly with the remaining grated cheeses.

⭐️Bake for 20-25 minutes, until cooked through and the cheese is bubbling. Serve with the salad.

6 Swips per serving
50 minutes
Serves 4

Deduct 3 Swips if using cheddar reduced fat/light as half a Healthy Extra calcium choice.

Deduct 3 Swips if using red leicester as half a Healthy Extra calcium choice.

01/06/2026

Well the last 5 months have flown in! If you have been telling yourself since January you are coming back to group but haven’t made that step yet then why not take that step now….you won’t regret it!

🗓️ Fridays
⏰9.30am &11am
📍East Gate Church, ELDERSLIE

🗓️ Saturdays
⏰ 9am & 10.30am
📍5 Houstoun Square, JOHNSTONE

☎️Grace 07928531481

18/05/2026

🤩Recipe of the Week 🤩

‘Picky bits’ grazing board

This makes a show-stopping spread for when you have friends round – or you can make up your own personal platter. Who doesn’t love a picky tea?

Some of these ingredients could be used as a Healthy Extra – simply adjust the quantities for the ones you fancy, and deduct the Swips accordingly.
Feel free to put your own spin on this platter by choosing your favourite Free Foods and Healthy Extras. What would you add?

🤩Ingredients 🤩

⭐️1 cal cooking spray*
⭐️45g reduced-fat halloumi, cubed
⭐️½ cucumber, sliced
⭐️3 celery sticks, halved
⭐️½ red pepper, deseeded and sliced
⭐️Handful radishes
⭐️Handful grapes
⭐️3 strawberries, halved
⭐️1 small orange, quartered
⭐️2 slices wafer-thin ham, visible fat removed
⭐️2 slices pastrami, visible fat removed
⭐️1 cooked skinless and boneless chicken breast, sliced
⭐️35 unsalted peanuts
⭐️65g reduced-fat feta cheese, cubed
⭐️16 green and black olives in brine, pitted
⭐️4 flatbread thins
⭐️4 Ryvita Multigrain crispbreads

For the devilled eggs:

⭐️2 hard-boiled eggs, halved
⭐️1 tsp fat-free natural yogurt
⭐️Small pinch paprika

For the red pepper houmous:

⭐️400g can chickpeas, drained
⭐️1 garlic clove, finely chopped
⭐️2 tbsp fat-free natural Greek-style yogurt
⭐️1-2 roasted red peppers in brine from a jar

For the tzatziki:

⭐️200g fat-free natural yogurt
⭐️¼ cucumber, coarsely grated
⭐️Handful chopped fresh mint

🤩Method 🤩

⭐️Spray a non-stick frying pan with 1 cal cooking spray and put it over a high heat. Add the halloumi and cook for 2-3 minutes or until golden, turning often. Set aside.

⭐️To make the devilled eggs, scoop out the cooked egg yolks, mash with the yogurt and paprika and spoon them back into the whites. Sprinkle over some paprika.

⭐️To make the red pepper houmous, put all the ingredients into a food processor and pulse until smooth. Season to taste and chill until needed.

⭐️To make the tzatziki, mix together all the ingredients, season to taste and chill until needed.

⭐️Assemble your halloumi, eggs and dips on the board, then add the rest of the ingredients. Arrange to your liking.

8½ Swips per serving
30 minutes
Serves 4

11/05/2026

Did you know that May is National salad month and it’s also national BBQ month.

What’s your favourite type of salad 🥗

Something that I think is a must have in a salad and BBQ is potato salad!

🤩Recipe of the Week 🤩

Potato salad

Charlotte potatoes in a creamy dressing with spring onions, herbs and black pepper.

🤩Ingredients🤩

⭐️500g Charlotte potatoes
⭐️3 spring onions, finely sliced

For the dressing

⭐️¼ - ½ tsp mustard powder
⭐️150g fat free natural yogurt
⭐️2 tsp cider vinegar
⭐️2 tsp chopped fresh mint
⭐️2 tsp chopped fresh chives

🤩Method 🤩

⭐️Put the potatoes in a saucepan of lightly salted water over a high heat. Bring to the boil then simmer for 15 minutes or until the potatoes are tender. Drain and cool under cold running water, then drain again and cut into bite-sized chunks.

⭐️Meanwhile, put all the dressing ingredients and 1 tablespoon water in a jam jar. Screw the lid on tightly and shake to mix well.

⭐️Put the potatoes in a serving dish and pour over the dressing while they’re still warm. Add the spring onions, season to taste and mix well to serve. Enjoy!

FREE
30 minutes
Serves 4

11/05/2026

That’s our Slimming World Clothes throw official over. Our members have been clearing out the clothes they have slimmed out of and donating them to our local Cancer Research shops.
We are still waiting on the final numbers but wanted to open up the guesses….

How many bags do you think are in the picture?
From all my members over the 3 weeks our campaign was running how many bags do you think we have donated?
Pop your guesses in the comments.

07/05/2026

🚨 THIS COULD CHANGE EVERYTHING 🚨

Join our relaxed 1-hour Zoom session where you can find out what it’s really like to become a Slimming World Consultant 💕

No pressure, no expectations—just a friendly chat about:
🌟 What the role involves
🌟 How it could fit around your life
🌟 The support and community you’ll be part of

If you’ve ever thought “could I do that?”… this is your moment 👀

Click the link below ⬇️ to book your space 😀

Grab a cuppa ☕ and come see if this could be your next big step!

Curious about becoming a Slimming World Consultant? In just one hour, you’ll get a fresh, honest look at how becoming a Consultant can fit beautifully into modern life. Offering the freedom to work flexibly around family, studies or another job, while building a rewarding business that genuinely m...

07/05/2026

Mmmm I miss the choca mocha and carrot cake ones 😋

Settle a debate for us – which is the best Hi-fi bar flavour... ever 👀👇?

04/05/2026

🤩Recipe of the Week! 🤩

😋Asparagus & roast pepper muffins😋

These make great anytime snacks – or the perfect addition to your working lunch or garden picnic. Let us know if you try them? I think they are lovely.

🤩Ingredients 🤩
* Low calorie cooking spray
* 200g asparagus tips, cut into small pieces
* 100g roasted red pepper, finely chopped
* 6 eggs
* 2 garlic cloves, crushed
* Small handful of finely chopped fresh tarragon
* Salt and freshly ground black pepper

🤩Method🤩
1. Preheat the oven to 180°C/160°C Fan/Gas 4

2. Line a regular muffin tray with 2 paper cases per hole, and spray them with low calorie cooking spray.

3. Blanch the asparagus in a saucepan of lightly salted boiling water for 1-2 minutes. Drain, pat dry with kitchen paper and divide the asparagus and roasted red pepper between the muffin cases.

4. Beat the eggs and stir in the garlic and tarragon. Season well and carefully spoon the egg mixture into the muffin cases. Bake for 20-25 minutes or until set and golden then leave to stand for 10 minutes.

5. Enjoy straight away or cool and keep in the fridge for up to 3 days and eat cold or thoroughly reheated.

FREE
40 minutes plus 10 minutes standing
Makes 6

04/05/2026

30/04/2026

☀️Recipe of the Week ☀️

🍉🥝Watermelon and kiwi ice pops🍉🥝

These Insta-friendly refreshers taste every bit as good as they look!

🍉🥝Ingredients 🍉🥝

⭐️250g watermelon flesh, roughly chopped
⭐️1 level tbsp sweetener granules
⭐️2 tsp juice from an unwaxed lime
⭐️240g kiwi fruit (about 4 peeled kiwi fruits), roughly chopped

🤩Method 🤩

☀️Put the watermelon, half the sweetener and 1 tsp lime juice in your food processor and whizz until fairly smooth. Pour into a jug.

☀️Rinse out the processor and purée the kiwi with the remaining sweetener and lime juice. Pour into a separate jug.

☀️Divide the watermelon mixture between 6 x 80ml ice-lolly moulds, filling each about halfway. Freeze for 1-2 hours, or until just starting to set.

☀️Divide the kiwi mixture between the moulds. Push a lolly stick into the centre of each mould, going down into the watermelon layer, and freeze for a further 3-4 hours, or until solid.

☀️To serve, dip the moulds in warm water for a few seconds and slide the ice pops out.

1½ Swips per serving
15 minutes plus 6 hours freezing
Serves 6