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An Affair To Remember (but won’t remain on your hips)!


Whether you’re loopy in love, celebrating singledom or admiring someone from afar, we want to celebrate the day of love without the heartbreak of added pounds.

To “set the mood”, most of us think of soft music, flowers and candlelight. But what about the most natural mood enhancers – aphrodisiacs?! There are many foods that will raise the heat AND keep your weight down! Slimming World has the low down on the foods of love with a romantic menu you won’t soon forget….

To learn more about Slimming World and how they helped my husband and I lose over 100 pounds between us, visit the website at or give us a call – 972-899-8700.



Lisa Taylor



Oysters are a famous aphrodisiac, in part because they contain a lot of zinc which has been thought to boost the sex drive. Our recipe, Oysters Kilpatrick, teams oysters with bacon and a creamy yet tangy sauce. And if you find a pearl…your Valentine’s Day is complete!

 Serves: 4 (or 2 servings for 2!!)
Prep time: 15 minutes
Cook time: 8-12 minutes


Low calorie cooking spray, eg PAM
3 lean slices of Canadian bacon, finely chopped
1 shallot, peeled and finely chopped
2 tbsp fresh wholewheat breadcrumbs
12 oysters, opened and top shell discarded
Rock salt (optional)
1 tbsp Worcestershire sauce
1 garlic clove, peeled and crushed
4 tbsp fat free cream cheese
Salt and freshly ground black pepper

To serve
Lemon wedges
Tabasco sauce


1. Spray a large, non-stick skillet with low calorie cooking spray and place over a medium heat. Add the bacon and shallot and stir fry for 5-6 minutes.

2. Add the breadcrumbs and stir fry for 2-3 minutes. Remove from the heat and set aside.

3. Arrange the opened oysters on a baking sheet (you can line the sheet with rock salt to keep the half-shells stable). Mix together the Worcestershire sauce, garlic and cream cheese and divide it between the 12 oysters. Season well and top each one with the breadcrumb mixture.

4. Place the oysters under a medium-hot grill and cook for 1-2 minutes. Serve immediately with lemon wedges and Tabasco sauce, if using.


Tip: To open an oyster, wrap your holding hand in a tea towel and grasp an oyster, flat side up, in your palm. Insert a short, wide-bladed knife under the hinge and push it into the oyster. Jerk the blade upwards and the shells should come apart. Take care not to lose the liquid inside the oyster.



If you though celery was just diet food, think again! Men magically become irresistible thanks to the pheromones in celery and this delicious soup is a winner.



Serves: 4 (or 2 servings for 2!!)


2 medium onions, finely chopped
2 garlic cloves, crushed
2 carrots, cut into ½ inch dice
3 celery sticks, cut into ½ inch dice
1¾ cups sieved tomatoes with basil
3½ cups vegetable bouillon
¼ cup uncooked short shaped pasta
4 tablespoons chopped flat-leaf parsley
1 tablespoon soy sauce
salt and freshly ground pepper
chopped flat-leaf parsley, to garnish



1. Place a large nonstick pan over a medium heat. Add the onions, garlic, carrots, celery, sieved tomatoes and bouillon. Bring to the boil, reduce the heat to a gentle simmer and cook for 15-20 minutes.

2. Add the pasta and cook for 8-10 minutes or until just tender. Stir in the chopped herbs, soy sauce, season to taste and remove from heat.

3. Serve immediately garnished with chopped parsley.



This seductive dish with aphrodisiacs like garlic, onions (yes, really!) and basil will have you whispering ‘that’s amore’!



Serves: 4 (or 2 servings for 2!!)
Prep time: 10 minutes
Cook time: 35 minutes


2 medium zucchini, sliced thinly lengthwise
4 large, thick skinless cod fillets
2 garlic cloves, peeled and crushed
6-8 tbsp very finely chopped basil
finely grated zest and juice of 1 lemon
salt and freshly ground black pepper
11oz/315g ripe tomatoes

For the mash
2lb 4oz/1kg mealy potatoes (eg Russet), peeled and roughly chopped
scant ½ cup/3½fl oz/100ml hot water or vegetable stock
2 garlic cloves, peeled and crushed
6 scallions, finely sliced


1. Heat a large griddle pan and cook the zucchini in batches for 2 to 3 minutes on each side. Remove and keep warm.

2. Preheat the oven to 400°F/200°C. Place the cod fillets in a large shallow dish in a single layer.

3. Place the garlic, basil, lemon zest and juice in a mortar and pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish. Add the tomatoes to the dish and bake for 12–15 minutes or until cooked through.

4. Meanwhile boil the potatoes in lightly salted water for 12–15 minutes or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and scallions and season well.

5. Divide the garlic mash between four warmed plates and place a cod fillet and portion of tomatoes on each. Serve immediately with the griddled zucchini.


Tip: You can use Atlantic or Pacific cod, scrod, haddock or any firm-fleshed white fish that you may prefer.



If you’ve got room for dessert, seduce your loved-one with this melt in the mouth Chocolate Mousse!



Serves: 4 (or 2 servings for 2!!)
Prep time: 20 minutes, plus chilling


75g/3oz dark chocolate
3 medium eggs, separated
3-4 tbsp artificial sweetener
1-2 tsp finely grated orange zest
2 level tbsp brandy
1 level tsp cocoa powder, to serve



1. Break the chocolate into small pieces and place in a large, heatproof bowl. Sit the bowl over a pan of gently simmering water to melt the chocolate. Remove from the heat and allow to cool slightly at room temperature.

2. Meanwhile, whisk the egg whites in a large bowl until stiff, but not too dry.

3. In a separate bowl, whisk together the egg yolks, sweetener, orange zest, and brandy, then spoon into the melted chocolate, mixing well.

4. Using a metal spoon, fold the egg whites into the chocolate mixture until well combined. Divide between 4 individual ramekins or sundae glasses and chill for 3–4 hours, or until set. Before serving, lightly dust each mousse with cocoa powder.

Tip: Pregnant woman, toddlers, and the elderly are advised not to eat recipes containing raw eggs.

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