I found this Satay sauce in a local Deli, with it’s slight curry taste twist to it, it has an absolutely amazing flavour with added spice kick. I decided to try it in a stir fry tonight for my dinner, and it was amazing, I’ve only used it as a dip before so this was great.
1 x Chicken Breast – cut into strips or chunks
1 x Red Pepper – sliced
1 x white onion – sliced
1 x carrot – sliced longways finely
Handful of Porcini mushrooms
Spray oil for frying
2 tbsp satay sauce
1 tbsp dark soy sauce
2 tsp of sesame seeds to garnish
1. Brown chicken in fry pan, add in peppers, carrot, mushrooms and onion and fry for a few minutes.
2. Add in soy sauce and satay sauce, mix well together fry for further couple of minutes.
3. Serve and garnish with some sesame seeds. Yummy!
2 Medium potatoes – peeled, chopped and cooked (boiled)
1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)
1 large handful of Spinach – chopped very finely
4 basil leaves – chopped finely (or 1 tbsp dried)
1 tbsp Lemon Juice
1/2 tsp sesame seeds
1/2 tsp Thyme
Salt & Pepper to taste
2 tbsp Plain Flour
- Preheat oven to 200 deg.
- Mash up potatoes finely .
- Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
- Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
- Roll the balls in some flour and place on an oiled baking sheet.
- Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
- They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!
My Homemade Crustless Quiche…great thing about this is you can add any ingredient you like. It is also lower in calories as there is no pastry, so you can make it as healthy as you like.
4 rashers of smoked bacon – chopped (I used morrisons 70% reduced fat bacon)
100ml milk or half fat cream (I used semi skimmed milk to help reduce calories)
handful spring onions – finely chopped
handful of cherry tomatoes – halved
Salt & Pepper
1 tbsp coriander
1 tbsp Nutmeg
- Add chopped bacon to a little spray oil in a hot pan and brown all over. Remove.
- Add bacon, tomatoes and spring onion to an oven dish (approx 15cm x 20cm x 2-3 cm deep) then sprinkle over the nutmeg and coriander.
- Whisk the eggs with the milk and season, pour over the dish mixture evenly.
- Finely grated some cheese of your choice over the top, I just used cheddar for this one.
5. Place into a preheated oven at 180 deg and bake for approx 30-40 mins, checking that your cheese doesn’t burn too quickly, if it does cover with some foil loosely or leave cheese off until 10-15 mins before ready. (Depends what cheese you are using).
6. Serve with a lovely salad for lunch or some boiled potatoes for dinner. Yum!
Serves 1 Approx calories – 450
FOR THE SALMON
1 piece of Salmon
1 tsp butter
Small tbsp chopped chives and sage
Squeeze of lemon juice
Salt and pepper
1. Slight melt butter, Mix all ingredients together and rub into salmon.
2. Heat tbsp oil in a griddle pan and pan fry for about 6-7 mins until cooked through.
50-60g wild rice
Handful green beans chopped
Red onion diced
1 tbsp chopped basil
1 tsp balsamic vinegar
Salt and pepper
6 walnuts chopped
4 baby plum tomatoes halved
Small portion goats cheese
2 fresh baby beetroots quartered
1. Cook rice in a pan of water for about 15 mins, 2 mins before ready add in the green beans.
2. Meanwhile fry the onion with the balsamic vinegar and thyme.
3. Add onion mix to rice once ready along with tomatoes, walnuts, beetroot and some basil mix through then crumble goats cheese on top and serve.
Took out some Turkey for dinner tonight and didn’t really think what I would have with it, so a quick rummage around my cupboards and this is what I came up with. It turn out very tasty, I even surprised myself tonight. lol!
Calories – per serving 300. Serves 1.
1 Turkey Breast – sliced
1 portion of Rice Noodles – (I’ve found these ones to be the best)
Handful of plum cherry tomatoes
1 tbsp Red wine vinegar
1 tsp Soy Sauce
1 tbsp Chilli Sauce
1 tbsp oregano
1 tbsp basil
1 tbsp tomato puree
1 tsp garic
1. Put tomatoes, red wine vinegar, soy sauce, chilli sauce, tomato puree and garlic into a food blender and blitz until sauce like.
2. Cook noodles as per packet instructions. (8 mins in boiling water)
3. Brown the turkey strips in a wok adding the basil and oregano to coat.
4. Add in the noodles and the sauce and simmer for 10 minutes.
5. Serve with some grated parmesan cheese. YUMMY!
I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.
2 x Chicken Breast cut into chunks
4 tbsp of Paprika
2 nests of Wholegrain Vermicelli
1 Red and 1 Green Pepper – chopped
1 white onion – chopped
1 tbsp olive oil
10-12 Piccolo Tomatoes – halved
250ml tomato passata
1 tbsp chilli
1 tbsp oregano
1 tbsp coriander
1 tbsp basil
1 tsp garlic
1 tbsp red wine vinegar
1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil
2. Remove with a slotted spoon and set aside
3. Put onion, peppers and all spices in pan and cook under slightly tender
4. Add back to the pan the chicken and mix.
5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.
6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.
7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.
As I am now on my countdown to my weeks holiday in the sun I am now on the healthy low fat, low calorie options. The one thing I don’t want to do is compromise on flavour, this recipe is BIG on flavour but so low calorie it’s great.
Serves 2 Approx 240 cals, 7g fat, (1.5g saturated), 16g carbs
250g Scottish Stewing Steak
1 red onion, cut into wedges
1 garlic clove, chopped
sprig of thyme or parsley
1 bouquet garni
3 carrots cut in half and sliced chunky
250ml beef stock
1 tbsp sundried tomato paste
1 tbsp balsamic vinegar
1 tbsp gravy granules
1. Preheat oven to 180 deg.
2. Brown steak cubes in a non stick pan until browned. (Save juices and add to stock for extra flavour)
3. Meanwhile add onion, carrots, garlic, herbs, tomato paste, vinegar and then add the steak to a casserole dish mix together.
4. Pour in the stock and sprinkle gravy granules push in the bouquet garni, cover and put in oven for approx 1.5-2hrs or until meat is tender.
5. Serve with your choice of sides. Yum!