Starter/Side – ‘Heart shaped wedge salad’


  • 1 iceberg lettuce
  • Large heart cookie cutter.
  • A small heart cookie cutter.
  • A slice of cold, partially frozen bacon
  • 1 boiled egg.
  • A salad dressing of your choice.


  1. Cut a 3-5” slab off of the iceberg lettuce using a sharp knife.
  2. Centre the heart shaped cookie cutter onto the lettuce, and apply pressure until excess lettuce around the edge of the cutter can easily be removed.
  3. Fold the slice of bacon in half length ways and cut slices at a sharp angle with a sharp knife
  4. Open the bacon hearts up and trim the edges to neaten them.
  5. Lay your hearts on a microwave plate, with a layer of paper towel underneath and above them. Microwave for 45-60 seconds, depending on microwave wattage.
  6. Slice the boiled egg and using the small heart cookie cutter, cut out small hearts.
  7. Add a dressing of your choice to the iceberg lettuce and add the egg and bacon hearts.

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Main –‘Love You Potpies’

Ingredients: Serves 4 (half to serve 2)

  • 1 sheet refrigerated pie pastry
  • 1 egg
  • 1 tablespoon heavy whipping cream
  • 1/4 cup shredded Parmesan cheese, optional


  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 2 small carrots, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1/4 cup finely chopped celery
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups chicken broth
  • 2 cups cubed cooked chicken (1/2-inch)
  • 1/3 cup frozen peas
  • 1/4 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut sixteen hearts with a floured 2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet.
  2. In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake 8-10 minutes or until golden brown.
  3. For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.
  4. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with pastries.

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Dessert- ‘Heart shaped fruit kebabs’

The best way to say ‘I Love You’ is with dessert…

You will need:

  • Popsicle sticks
  • 1 small watermelon
  • 1 packet of large, fresh strawberries
  • A small cookie cutter.
  • 1 bar of dark chocolate (optional).


  1. Rinse & dry the strawberries.
  2. Slice the strawberries in half vertically. Slice the watermelon in half, and then in 1” thick layers.
  3. Use the cookie cutter to cut heart shapes from the strawberries and watermelon, and slide on the popsicle sticks.
  4. Melt the bar of chocolate in a heat proof bowl and sit it over a pan of gently simmering water. Stir occasionally.
  5. Once the chocolate has melted, pour into a small bowl and serve with the fruit kebabs.

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