• 200g We hae meat Skinny Burgers (2 packs) 

• 4 x mini white wraps 

• 8 x American cheese slices 

• 1 tsp vegetable oil 

• 1 x gherkin, finely diced 

• 1 white onion, finely diced 

• 6 tbsp tomato ketchup 

• 1 tbsp mild yellow mustard 

• 6 tbsp mayonnaise 

• 2 tbsp of pickle juice (from the gherkin jar)

• Pinch of salt 

• Iceberg lettuce, shredded finely 

• 2 x gherkin, sliced

Method 

For the cheeseburger taco 

• Heat a frying pan with oil on a medium hot heat and cook the burgers for 4-5 minutes on each side. 

• While the burger is still in the pan, add a cheese slide to the top of the burger patty and press the mini white wraps on top. 

• Flip the burger and wrap so that the wrap is now making contact with the pan. The cheese should melt and stick the burger patty to the wrap. 

• Cook for 2-3 minutes until the wrap is golden and the cheese has melted. 

• Add another cheese slice on top of the burger patty. 

For the burger sauce 

• In a bowl add the diced onion, diced gherkin, tomato ketchup, mild yellow mustard, mayonnaise, pickle juice and pinch of salt and combine until it resembles a light pink burger sauce. 

Assemble 

• Top the cheeseburger taco with shredded lettuce, sliced gherkins and the burger sauce. 

• Serve with a side salad or fries and enjoy! 

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Ingredients:

• For the meatball pittas: 

  • 9 x We hae meat skinny meatballs 

  • 3 x white pitta breads 

  • 1tbsp olive oil 

  For the Greek-style cucumber salad: 

  • ½ cucumber, finely diced 

  • 200g cherry tomatoes, quartered 

  • ½ red onion, finely diced 

  • Handful of dill, finely chopped  

  • Handful of parsley, finely chopped 

  • Handful of mint, finely chopped 

  For the salad dressing: 

  • 2 tbsp olive oil 

  • 1 lemon, juiced 

  • ½ tsp dried oregano 

  • 2 tbsp red wine vinegar 

  • 1 x garlic clove, crushed 

  • ¼ tsp dijon mustard

  For the Tzatziki:  

  • 200g Greek yogurt 

  • ½ cucumber finely diced 

  • 1 tbsp lemon juice 

  • Small bunch of mint, finely shredded 

  • Pinch of salt, to taste 

  • Pinch of black pepper, to taste 

  To serve: 

  • 50g feta cheese 

  • Lemon zest 

Method 

For the meatball pittas

• Preheat oven to 180 degrees. 

• Add the olive oil to a pan and heat until medium to hot, cook the meatballs on all sides until a golden brown crust has formed. 

• Reduce the heat to medium and allow the meatballs to cook fully for ten minutes, moving the meatballs frequently to avoid them burning. 

• Place the pitta breads on a baking tray, sprinkle with a small amount of water and add to preheated oven for three to four minutes until heated through. 

For the Greek-style cucumber salad

• Add the diced cucumber, cherry tomatoes, onion, dill, parsley and mint to a large bowl. 

• Separately, combine the salad dressing ingredients. Season to taste. 

• Stir the dressing through the salad just before serving. 

For the tzatziki

• In a separate bowl, combine the Greek yogurt, diced cucumber, lemon juice, mint and salt and pepper. 

To assemble 

• Cut the pitta bread open lengthways to create a pocket. 

• Add the meatballs, a generous serving of cucumber salad and tzatziki and top with crumbled feta and lemon zest. 

• Serve with more of the cucumber salad and crumbled feta on the side and enjoy! 

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• Ingredients

  • 4 x We hae meat Skinny square sausage slices (260g), cubed to 2cm chunks 

  • 4 x large potatoes, peeled and cubed to 2cm chunks

  • 2 x large white onions, sliced

  • 2 x large carrots, peeled and cubed to 2cm chunks

  • 500ml beef stock

  • Salt and pepper to taste

  • 2 tbsp vegetable oil 

  • 1 tbsp (approximately) brown sauce, to taste 

  • Handful of fresh parsley, chopped (optional, for garnish)

Method

• Heat the vegetable oil in a large heavy bottom pot over medium heat.

• Add the cubed square sausage and cook until browned on all sides. 

• Remove the sausages from the pot and set aside.

• In the same pot, add the sliced onions and cook until they are soft and translucent in colour, about 10 minutes. 

• Spread the onions out evenly across the bottom of the pot, add a thin layer of potatoes, then carrots and square sausage. Repeat until all the ingredients have been layered in the pot. 

• Add the beef stock until it is covering at least half of the ingredients.

• Place a lid on the pot and bring to a boil. 

• Once boiling, drop the temperature and cook on a low heat for 1 – 1.5 hours.

• Stir regularly to avoid the stovies sticking to the bottom of the pan, adding more stock or water if necessary.

• Once cooked, stir to combine the layers. 

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Ingredients 

• 340g We hae meat Beef Strips, thinly sliced (2 packs)

• 4tbsp cornflour 

• 2 eggs 

• 2 tsp Chinese five spice 

• Pinch of salt 

• 1 tsp black pepper 

• 4 tbsp vegetable oil 

• 1 tsp fresh ginger, grated finely 

• 3 garlic cloves, crushed 

• 1 x white onion, thinly sliced 

• 1 x red chilli, thinly sliced

• 1 x red pepper, thinly sliced 

• 5 tbsp dark soy sauce 

• 2 tbsp sweet chilli dipping sauce 

• 1 tbsp tomato puree 

• 4 tbsp caster sugar 

• 4 tbsp tomato ketchup 

• 4 tbsp rice wine vinegar 

• 50g fine egg noodles per person 

• Sesame seeds 

Method 

For the beef strips: 

• Crack two eggs into a bowl, lightly beat to break up the yolk 

• Add the cornflour, Chinese five spice, salt and pepper to a separate bowl 

• Coat the thinly sliced beef strips in the egg mix 

• Transfer to the cornflour mix and coat the beef strips thoroughly 

• Heat 3tbsp oil on a medium to high heat in a large non-stick frying pan 

• Add the beef strips to and cook until golden and crisp 

• Remove the beef from the pan and place onto kitchen paper to remove excess oil

For the vegetables: 

• To the same pan, add one more tbsp vegetable oil 

• Add the sliced white onion and cook on a medium to high heat for 10 minutes, until translucent. 

• Add the sliced pepper and cook for a further 5 minutes 

• Add the ginger, garlic and chilli. Cook for 5 minutes. 

For the noodles: 

• Cook the noodles, as per the packet instructions 

For the sauce: 

• Add the soy sauce, chilli dipping sauce, tomato puree, caster sugar, tomato ketchup and rice wine vinegar to the pan. Cook for 3 minutes until the sauce begins to bubble. 

• Add the beef strips back into the pan and coat thoroughly with the sauce. 

To serve: 

• Spoon the noodles into a bowl and top with the beef strips and a generous helping of the vegetables and sticky chilli beef sauce. 

• Sprinkle with sesame seeds and enjoy!

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• Ingredients 

  • 6 x We hae meat pork sausage links (50g)

  • 1 x lime, juiced

  • 1 tbsp olive oil

  • 1 x large courgette, sliced and ribboned using a vegetable peeler 

  • 1 x red pepper, finely sliced 

  • 150g cherry tomatoes, halved

  • 1 x red onion, sliced thinly 

  • 200g quinoa, cooked as per pack instructions 

  • 1 x avocado, sliced 

  • 100g edamame beans, cooked as per instructions 

  • 100g fresh spinach, finely sliced 

  • Salt and pepper to taste

  • Handful of fresh parsley, chopped 

  Salad dressing

  • 5 tbsp olive oil 

  • 2 tbsp honey 

  • 1 tbsp wholegrain mustard 

  • 1 x lemon, juiced

  • Pinch of salt 

Method

• Add the sliced red onion to a small bowl, cover with lime juice and a pinch of salt. Mix to ensure the onion is fully covered in lime juice. Leave to pickle. 

• Heat the oven to 180 degrees. 

• Heat the olive oil in a large frying pan. Add the sausages and brown on all sides. 

• Once browned, transfer the sausages to a baking tray and bake in the oven for 15 minutes or until cooked through. 

• For the salad dressing, add all the ingredients to a jug, mix well and season to taste. 

• Assemble the bowl by adding pockets of each element; pickled red onions, ribboned courgette, finely sliced red pepper, cherry tomatoes, quinoa, avocado, edamame beans and fresh spinach.

• Remove the sausages from the oven, slice and add them to the salad bowl. 

• Dress generously with the honey and mustard dressing, and sprinkle with parsley to finish. Enjoy! 

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• 9 Wehaemeat skinny meatballs

• 1 jar of marinara sauce

• 1 cup cooked pasta

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh basil 

Method 

• Cook the pasta: Follow the package instructions to cook the pasta al dente. Drain and set aside.

• Heat the marinara sauce: In a saucepan, heat the marinara sauce over medium heat until simmering.

• Cook the meatballs: Heat a skillet over medium heat. Add a thin layer of oil or use a cooking spray. Cook the meatballs for 1-2 minutes per side, or until browned. Drain well on paper towels.

• Combine ingredients: Add the cooked meatballs to the simmering marinara sauce and let them cook for a few minutes to absorb the flavors.

• Serve: Toss the cooked pasta with the marinara sauce and meatballs. Sprinkle with Parmesan cheese and chopped basil before serving.

Health Tip: For a healthier option, choose whole-wheat pasta and a marinara sauce with low sodium. You can also add a side salad or steamed vegetables to your meal. 

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• 9 We hae meat skinny meatballs

• 1 red bell pepper, cut into 1-inch squares

• 1 yellow bell pepper, cut into 1-inch squares

• 1 onion, cut into 1-inch chunks

• 1 cup pitted olives

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• Salt and pepper to taste 

Method 

• Prepare the skewers: Thread the meatballs, bell peppers, onion, and olives onto skewers.

• Make the marinade: In a small bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper.

• Marinate the skewers: Brush the skewers with the marinade and let them sit for at least 30 minutes, or up to an hour.

• Cook the skewers: Preheat a grill or grill pan over medium-high heat. Grill the skewers for 2-3 minutes per side, or until the meatballs are cooked through and the vegetables are tender.

• Serve: Serve the skewers immediately. You can enjoy them on their own or with a side of couscous or quinoa. 

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• 4 x We Hae Meat skinny steak slice square sausages

• 2 large eggs

• 1/2 cup chopped spinach

• 1/4 cup chopped red onion

• 1/4 cup shredded cheddar cheese

• 2 whole-wheat tortillas

• Salt and pepper to taste 

Method 

• Cook the sausages: Preheat a grill to medium heat and cook the sausages for 7-9 minutes, turning occasionally, until cooked through.

• Make the omelette: In a large skillet/frying pan, whisk together the eggs. Add the spinach, red onion, and cheese, and cook over medium heat until the eggs are set. Season with salt and pepper to taste.

• Assemble the wraps: Place one whole-wheat tortilla on a flat surface. Add the cooked sausages and omelette to the centre of the tortilla. Roll up the tortilla tightly and cut in half.

• Health Tip: For a healthier option, choose a whole-wheat tortilla and use low-fat cheese. You can also add a side of fruit or yogurt to your breakfast wrap.

• Note: We hae meat skinny sausages are a healthier alternative to traditional sausages, as they are made with lean beef and contain no added artificial colours or flavours. 

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• 4 We Hae Meat skinny steak slice square sausages

• 1 cup cooked quinoa • 1 cup chopped broccoli florets

• 1/2 cup chopped red onion

• 1/4 cup chopped fresh parsley

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil

• 1 clove garlic, minced

• Salt and pepper to taste 

Method 

• Cook the sausages: Preheat a grill to medium heat and cook the sausages for 7-9 minutes, turning occasionally, until cooked through.

• Prepare the quinoa: Cook the quinoa according to package instructions.

• Roast the vegetables: Toss the broccoli florets and red onion with olive oil, balsamic vinegar, garlic, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender.

• Assemble the bowls: Divide the cooked quinoa among four bowls. Top with the roasted vegetables, cooked sausages, and chopped parsley.

  Nutritional Information:

• Protein: Approximately 65g per serving

• Calories: Approximately 450 calories per serving

• Carbohydrates: Approximately 40g per serving

• Fat: Approximately 20g per serving

This high-protein meal is a great option for anyone looking to increase their protein intake. It is also a healthy and balanced meal that is packed with nutrients. 

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