On a diet? Watching what you eat? Or just being healthy, these are some recipes not to be missed. I have tried all of these by myself or cooking with my Mum or Nan. So, copy some of these down to make a great meal for any occasion. Or even add your own twists.
*SOUP*
These make great ... Read recipe
Advantages: Healthy Dishes, Including Deserts. Disadvantages: You May Not Like The Food
...spinach
1 tablespoon plain low fat yoghurt
Grated nutmeg
Salt
Freshly ground black pepper
4 eggs
Melt 25g of the margarine in a pan and add to it the spinach, cooking it on a gentle heat for 5 minutes, stirring occasionally. Remove from the heat and stir in the yoghurt, add the nutmeg, salt and pepper.
Beat the eggs in a bowl with salt and pepper. Melt the remaining 15g of margarine in a omelette ... ...it. When the omelette starts to set place the filling in the centre of the omelette, cook for another minute and then fold in half. Serve immediately.
Serves 1-2
*FISH AND MEAT AND POULTRY*
Lots of protein and great main meals.
*Seafood cocktail
4 scallops
100g white fish
100g peeled prawns
Shredded lettuce leaves
8 skinned and quartered ... more
On a diet? Watching what you eat? Or just being healthy, these are some recipes not to be missed. I have tried all of these by myself or cooking with my Mum or Nan. So, copy some of these down to make a great meal for any occasion. Or even add your own twists.
*SOUP* These make great starters or even quick snacks or lunches.
*Fresh Tomato Soup.
1 tablespoon vegetable oil 1 large peeled and finely chopped onion 2 cloves of crushed garlic 450g skinned and chopped ripe tomatoes 300ml vegetable stock Salt Freshly ground black pepper
Heat the oil in a saucepan and gently fry the onion and garlic. And to this the vegetable stock, tomatoes, salt and pepper. Simmer for 10 minutes then serve.
Serves 4.
*Minestrone.
1 peeled and sliced onion 1 clove of crushed garlic 1 peeled and diced turnip 1 peeled and diced carrot 1 trimmed and diced leek 1 sliced celery stick 225g skinned and chopped tomatoes 50g broken pasta 1.2 litres stock Salt Freshly ground black pepper 100g sliced runner beans ¼ small shredded cabbage Grated parmesan cheese
Put the garlic, onion, turnip, carrot, leek, tomatoes, celery and pasta into a large pan. Stir in the stock and as you do add salt and pepper. Bring to boil, then lower the heat, cover and simmer for 30 minutes or until ingredients are tender. Add cabbage and beans and cook for another 5 - 10 minutes. Serve hot with a topping of the grated parmesan cheese.
Serves 5 - 6
*Mushroom and ham soup.
25g milk powder 300ml water 25g margarine 25g plain flour 300ml chicken stock 100g sliced mushrooms 100g thinly sliced cooked ham Salt Freshly ground black pepper Stir the milk powder into the water until it dissolves. Place this, along with the margarine, flour and stock in a saucepan and whisk until the mixture thickens. Add the mushrooms and ham, salt and pepper and simmer for 5 minutes.
Serves 4
My favourite soup out of the above was the Fresh Tomato Soup. It had a lovely tomato taste which lasted longer than the usual canned taste. I disliked the minestrone soup because I am not a huge fan of turnip or leek.
*APPETIZERS* Perfect for a party or a little get together.
*Cucumber Mousse
1 large peeled and diced cucumber 225g curd cheese 150ml plain low-fat yoghurt 15g powered gelatine Ground mace 3 tablespoons water Salt Freshly ground black pepper 2 teaspoons chopped chives
Put the cucumber, cheese, yoghurt and a pinch of mace into a blender. Sprinkle the gelatine over the water in a bowl and leave for a few minutes till its almost spongy. Place the bowl in a saucepan of hot water and stir over a gentle heat until the gelatine has dissolved. Add to the cucumber mixture in the blender. Process the mixture until smooth, then add the salt, pepper and chives. Put the mixture into a soufflé dish and chill in the fridge over night.
Serves 4
*Peperonata
2 large red peppers 2 large green peppers 4 tablespoons olive oil 1 peeled and sliced onion 2 cloves of crushed garlic 4 skinned, deseeded tomatoes Salt Freshly ground black pepper
Halve the peppers and get rid of the insides. Slice thinly. Heat the oil in a pan and fry the onion in it for 5 minutes until softened. Add the garlic and peppers, cover and cook for 10-15 minutes. Stir occasionally. Add the tomatoes, salt and pepper and cook for a further 10 minutes, again stirring occasionally. Leave to cool and serve individually.
Serves 6
The pepernata looked fantastic. I did not like the cucumber mousse as it was too bland for me. My mum loved the mousse though and has gone on to cook it more than once. She likes to use less cheese.*PASTA AND RICE* Great for lunches or meals for any occasion.
*Chicken Pasta
100g shell pasta 1 teaspoon chopped oregano -or- ½ dried oregano 1 teaspoon chopped rosemary -or- ½ dried rosemary 350g cooked chicken 100g chopped mushrooms 1 tablespoon olive oil 1 teaspoon coriander Salt Freshly ground black pepper
Boil pasta in salted water with the herbs for about 10 minutes until tender. Cut the chicken into small bite sized pieces and add along with the mushrooms to the pasta and cook for another 10 minutes. Add the olive oil, coriander, salt and pepper just before you serve it. Serve hot of cold.
Serves 2-3
*Chicken Risotto
100g long-grain rice 500ml chicken stock 350g cooked chicken meat in bite sized pieces 1 teaspoon dried tarragon Salt Freshly ground black pepper
Put the rice in a saucepan and cover with most of the tock, leaving a little. Cover the pan and cook quickly adding more stock if needed. Remove from heat when nearly cooked after about 10-15 minutes. Stir in chicken and tarragon. Add more stock if dry and put mixture on heat for another 5 minutes until the chicken is hot. Add salt and pepper. If all the stock hasn’t been absorbed drain before serving immediately.
Serves 5
Both dishes looked lovely, though the first time I made chicken pasta I didn’t have any rosemary and I used macaroni instead of shell pasta which also works.
*SALADS* Great by themselves or served with something such as chicken.
*Beetroot and yoghurt salad.
350g cooked beetroot 2 dill cucumbers 2 tablespoons wine vinegar 4 tablespoons plain low-fat yoghurt Salt Freshly ground black pepper
Cut the beetroot and cucumbers into 1cm squares and place them into a mixing bowl. Mix together the yoghurt, vinegar, salt and pepper and pour over the beetroot and cucumber. Mix all together. Place into a serving dish and serve.
Serves 4
*Green Salad
½ trimmed and separated lettuce ½ trimmed bunch of watercress ¼ sliced cucumber 1 deseeded and sliced green pepper 3-6 trimmed spring onions 120ml French dressing
Put all the prepared vegetables into a salad bowl and pour over dressing. Toss together.
Serves 4
*Spicy Tomato Salad
4 large ripe tomatoes 3 finely chopped spring onions 1 tablespoon lime juice ¾ grated fresh ginger Salt Freshly ground black pepper
Cut tomatoes into thin slices and arrange onto a platter. Sprinkle with the rest of the ingredients. Serve at once.
Serves 4
Simple and Easy to make, healthy to eat.*OMELETTES* Some great fillings for a good tasting, quick making omelette.
*Tuna and Pepper Omelette
1 deseeded and sliced green pepper 200g can of drained Tuna 100g cooked peas 2 skinned and chopped tomatoes Salt Freshly ground black pepper
-omelette mixture- 8 eggs 2 tablespoons water Salt Freshly ground black pepper 25g margarine
Cook the green pepper in boiling water for 2 to 4 minutes, then drain. Put it in a saucepan and add the remaining ingredients. Heat the mixture gently whilst making the omelette. Beat the eggs with water and add salt and pepper. Met a ¼ of the margarine in a omelette pan/container and pour in ½ of the egg mixture. Cook over a medium heat When the omelette is cooked place a quarter of the filling on one side of the omelette and fold over. Do this for the other ¾’s. Serve straight away.
Serves 4
*Spinach Omelette
40g margarine 225g chopped spinach 1 tablespoon plain low fat yoghurt Grated nutmeg Salt Freshly ground black pepper 4 eggs
Melt 25g of the margarine in a pan and add to it the spinach, cooking it on a gentle heat for 5 minutes, stirring occasionally. Remove from the heat and stir in the yoghurt, add the nutmeg, salt and pepper. Beat the eggs in a bowl with salt and pepper. Melt the remaining 15g of margarine in a omelette pan/container. When the margarine is foaming, add the eggs to it. When the omelette starts to set place the filling in the centre of the omelette, cook for another minute and then fold in half. Serve immediately.
Serves 1-2
*FISH AND MEAT AND POULTRY* Lots of protein and great main meals.
*Seafood cocktail
4 scallops 100g white fish 100g peeled prawns Shredded lettuce leaves 8 skinned and quartered tomatoes
Place the scallops and white fish in a saucepan and poach them in water for 5 minutes until tender. Drain and cool. Flake the fish and cut the scallops into smaller pieces. Add the prawns to the fish mixture. Mix the mayonnaise, basil, tomato puree, salt and pepper together and then stir into the fish. Place the shredded lettuce on a serving dish and surround/border it with the tomato. Spoon the fish mixture into the centre and serve.
Serves 4
*Fish Cake/steak
3 large fish fillets 25g margarine 100g breadcrumbs Freshly ground pepper Salt 4 tablespoons sesame seeds ½ teaspoon thyme
Put the dry fish into a buttered baking dish. Sprinkle the fillets with a pinch of salt and put two teaspoons of margarine onto each. Mix together the rest of the ingredients and sprinkle thickly onto the fillets. Bake for 15-20 minutes (180’c/gas mark 4).
Serves 6
*Baked Trout
2 tablespoons vegetable oil 2 crushed cloves of garlic 2 peeled and chopped onions 100g chopped mushrooms 2 tablespoons capers 2 tablespoons wholemeal flour 25g ground almonds 4 x 225g washed trout 2 tablespoons chopped parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 150ml chicken stock
Heat the oil in a large casserole dish or heavy pan. Add and fry the garlic and onions for 5 minutes until the onions are golden. Stir in the mushrooms, capers, flour and almonds and fry for a further 3-5 minutes. Put the trout on top of the mixture and sprinkle with parsley, salt and pepper. Pour on the stock and bake in the oven (200’c/gas mark 6) for 25 minutes.
Serves 4
*Chilli Con Carne
450g lean minced beef 50g peeled and sliced onions 1 clove of crushed garlic 2 teaspoons chilli powder 2 tablespoons tomato puree 300ml pint water 2 x 225g cans, drained red kidney beans Freshly ground black pepper Salt
Put the onion, garlic, chilli powder, tomato puree, water and beef in a casserole dish and bring to boil. Cover and simmer for 75 minutes. Skim the fat of occasionally. Add the kidney beans, salt and pepper and simmer for a further 10 minutes. Skim of the fat with a spoon. Serve at once.
Serves 4
*Lamb Kebabs
450g lean lamb - trimmed and cut into inch cubes 8 baby tomatoes 12 sliced mushrooms 5 tablespoons lemon juice 3 tablespoons soy sauce 1 crushed garlic clove 4 teaspoons Worcester sauce 40g margarine
½ shredded cabbage 4 grated carrots 2 small diced apples
Thread the meat, tomatoes and mushrooms onto 4 skewers. Put the lemon juice, soy sauce, Worcester sauce, garlic and margarine into a small pan and heat to melt. Marinate the kebabs in the mixture for 2 hours. Cook the kebabs on a barbecue or under a hot grill for 10 - 20 minutes or until the meat is tender. Turn and baste with the remaining sauce. Serve on the shredded cabbage, carrot and apple.
Mix together the chicken, sweet corn and yoghurt . Spread the margarine onto the bread and place the bread onto the toaster. Spoon some of the filling into the centre of the bread. Place another piece of bread on top of the mixture. Cook according to the toasters instructions.
Serves 3-6
My parents regularly make chilli con carne, infact my mum made it last week when some family visited. I wasn’t too sure on the seafood cocktail as I don’t trust seafood but I adored the fish cakes. They tasted better and are better for you, than the frozen ones you buy down the supermarket.*VEGETARIAN OPTIONS* These are great if you are, or if you are cooking for a, vegetarian. Some of these dishes are also suitable for vegans, as far as I am aware.
*Veggie Kebabs
1medium quartered onion 4 thick sliced courgettes 4 quartered tomatoes 8 sliced mushrooms 1 cored medium apple cut into eighths Apple juice Salt Freshly ground black pepper
Boil the onion for 5 minutes. Boil the courgettes for 1 -2 minutes until soft. Thread the onion, mushrooms, tomatoes, apple and courgettes onto 4 skewers and place in a hot grill. Turn regularly, basting with apple juice, salt and pepper for 10 to 15 minutes.
Serves 4.
*Vegetable Hot Pot
4 peeled and sliced carrots 4 peeled and sliced parsnips 2 large sliced courgettes 2 peeled and sliced turnips 1 deseeded and chopped green pepper 1 deseeded and chopped red pepper 2 peeled and sliced onions 2 deseeded and chopped tomatoes 600ml chicken stock Salt Freshly ground black pepper 1 tablespoon chopped parsley 1 teaspoon chopped thyme 5 drops Worcester sauce
Put all ingredients into a casserole dish and bring to boil. Cover and cook gently for 20 - 30 minutes until all vegetables are tender. Serve straight away.
Serves 6
*Wholemeal Pizza Dough (to use for next recipe)
1 teaspoon brown sugar 150ml warm water 1 teaspoon yeast 100g plain wholemeal flour 100g white flour 1 teaspoon salt 2 teaspoons vegetable oil
Add sugar to the water and dissolve. Sprinkle over the yeast. Leave in a warm place until it froths. Mix the flour and the salt in a bowl. Add the frothy yeast and the oil. Mix into a soft dough and knead on a flour surface for 5 - 8 minutes. Replace into bowl and cover with a towel. Leave to rise in a warm place for 30 minutes or until it almost doubles in size. Knead the dough and then roll out to make a pizza base.
*Mushroom and Pepper Pizza
225g wholemeal pizza dough (recipe above) 2 tablespoons vegetable oil 225g peeled and sliced onions 1 red pepper 1 green pepper 1 crushed garlic clove 100g sliced mushrooms Salt Freshly ground black pepper 50g Cheddar cheese
Preheat oven (220’c/Gas mark 7). On a floured surface roll out the dough into a circle for the pizza base and put onto a greased baking sheet. Heat the oil in a frying pan, add the onions and fry until soft. Cut 3 - 4 rings from each pepper then core, seed and chop the rest. Add the chopped peppers to the onion with garlic and mushrooms and cook for a further 5 minutes. Spread the mixture over the base, cover with cheese, garnish and the pepper rings and cook for another 10 - 15 minutes or until the base of the pizza is cooked.
Serves 4 - 6
*Veggie Burgers
225g butter beans 1 tablespoon vegetable oil 1 peeled and chopped onion 2 peeled and grated carrots 150g rolled oats 2 teaspoon dried mixed herbs 1 teaspoon vegetable extract Salt Freshly ground black pepper Flour
-sauce- 3 tablespoons tomato ketchup 1 tablespoon tomato puree 1 teaspoon mustard 1 teaspoon brown sugar 1 teaspoon wine vinegar 150ml water Salt Freshly ground black pepper
Drain the beans, then place them in a pan and cover them with cold water. Bring to boil and cook quickly for 10 minutes, then reduce the heat and simmer for a further 25 - 30 minutes. After, put the beans and some of the water they were cooked in, into a food processor and blend to make a puree. Preheat the oven (190’c/Gas mark 5). Heat the oil and fry the onions for 2 -3 minutes. Add carrot and cook for 2 minutes. In a bowl mix the bean puree, onion, oats, carrot, vegetable extract, herbs, salt and pepper together. Using a bit of flour, shape the mixture into 8 balls and flatten a little into burgers. Place on greased baking tray and cook in the oven for 20 - 25 minutes. Place all the sauce ingredients in a pan and cook for 10 minutes.
Beat the vinegar, oils, salt and pepper together. Brush the aubergine slices on both sides with the mixture and put them in a large dish. Allow to marinate for up to 2 hours. Place under a grill and cook until the aubergine turns brown. Turn over and coat once more either side, sprinkle with sesame seeds and continue grilling until the seeds turn golden brown.
Serves 4
Lovely and colourful dishes. I now follow the basic recipe of the pizza but experiment with what I put on as the topping. I don’t like the smell of Aubergine when it gets cooked so have only made Grilled Aubergine the once, however my Mum and Nan still make it and my mum usually serves it with a salad, as it is a easy to follow recipe, although, it does take a while to make.
*SAUCES AND DRESSINGS* Most salads and meals tend to be dry so instead of adding a fatty sauce from a bottle, why not make your own?
*French Dressing
175ml olive oil 4 tablespoons wine vinegar 1 teaspoon French mustard 1 crushed garlic clove Salt Freshly ground black pepper
Put all the ingredients in a screw top jar and shake well before serving. Or, put all ingredients in a bowl/jar and stir well. Makes about 250ml.*Soy Sauce Dressing
175ml Olive oil 4 tablespoons soy sauce 2 tablespoons lemon juice 1 crushed garlic clove 2cm root ginger piece finely chopped Salt Freshly ground black pepper
Put all the ingredients in a screw top jar and shake well before serving. Or, put all ingredients in a bowl/jar and stir well. Makes about 300ml.*Garlic Dressing
175ml Olive oil 4 tablespoons wine vinegar 1 teaspoon French mustard 4 crushed garlic cloves 1 teaspoon honey Salt Freshly ground black pepper
Put all the ingredients in a screw top jar and shake well before serving. Or, put all ingredients in a bowl/jar and stir well. Makes about 250ml.* Mint Sauce
4 tablespoons finely chopped mint 1 teaspoon sugar 2 tablespoons lemon juice 1 tablespoon white wine vinegar 4 tablespoons boiling water
Put Mint and sugar on a bowl and mix together until blended. Add the lemon juice and vinegar, stir and then finally add the hot water and stir well again. Cool for 30 minutes. Makes about 120ml*Tomato Sauce
1kg chopped ripe tomatoes 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 1 chopped leek 1 tablespoon Tomato puree ½ teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried basil Freshly ground black pepper
Put all ingredients into a saucepan and bring to boil. Stir, them cover tightly and simmer for 40 to50 minutes. Puree the boiled mixture in a blender and strain in a clear pan. Boil once more until it thickens slightly. Serve straight away, store in fridge or even freeze the sauce. Makes about 600ml.
*White Sauce
1.5 teaspoons margarine 25g white flour 300ml semi-skimmed milk Salt Freshly ground black pepper
Melt the margarine in a saucepan and add and stir in the flour. Cook whilst stirring for 80 seconds and then ad the milk. Keep on stirring otherwise lumps will form. Bring to boil and simmer for 2 minutes, stirring until its nice and smooth. Add salt and pepper. Makes about 300ml.
Very quick and easy to make. Turning dry meals around. Sometimes we use cooler water for the Mint sauce and don’t set it aside to cool serving it straight away. The Tomato sauce is lovely and fresh. I tend to make the mint sauce at least once a month. The white sauce, as I’m sure you know, goes great with fish or mashed potato.
*DESERTS* What you’ve all been waiting for, a tasty desert that is healthy to eat.
Mix the yoghurt and ginger. Remove the skin and slice the oranges finely. Mix the orange slices with the yoghurt, prunes and muesli. Put dollops into dishes ready to serve with honey.
Serves 4-6
*Fresh Fruit Salad 2 tablespoons honey 120ml water Juice and rind of 1lemon 1 quartered red apple 1 quartered pear 1 banana 1 pineapple 2 oranges 100g black grapes, halved 100g sliced strawberries
Mix the honey, water and lemon rind in a pan and bring to boil, simmering for 2 minutes, then strain and leave to cool. Stir in the lemon juice. Put the sliced apple, pear and banana into a bowl and pour over the lemon and honey mixture, covering all the fruit. Peel the pineapple and cut the flesh into smaller pieces. Peels the oranges and divide into segments, adding this, the pineapple, grapes and strawberry into the mixture. Mix well. Add to glass dishes/glasses and chill in the fridge, serving when needed.
Place the sugar, oil, milk, eggs and malt extract in a bowl and mix together. Add the flour, cocoa and baking powder and beat until a smooth paste. Divide the mixture between two lined greased sandwich tins and smooth with a spatula/knife. Bake in a preheated oven (160’c/Gas mark 3) for 25 - 30 minutes until the cake is soft but solid, and it springs back when pressed in the middle. Once done turn the cakes onto wire racks and wait for them to cool. Best the cheese in a bowl until its smooth and melt the chocolate in a bowl over a pan of boiling water, add the cheese to it and beat thoroughly. Use half to spread on top of one cake to sandwich them both together and spread the remainder over the top.*Chocolate Biscuits
50g margarine 100g plain wholemeal flour 3 tablespoons cocoa powder 25g fructose 1 tablespoon semi-skimmed milk (add another if the mixture is dry)
Preheat the oven (190’c/Gas mark 5). Rub the flour and margarine together, add the cocoa powder and the fructose. Using a knife, mix it all together and then knead into a smooth ball and roll it out onto a floured surface. Cut it into round circles using a pastry cutter or a turned up glass/cup. Place the circles onto a grease proof baking sheet and bake in the oven for 15 minutes. Once done cool on a wire rack/tray. Makes 14 biscuits, although it depends on the size of the circles.
Fresh to eat and better for you than your average desert. So don’t miss out on having a desert.
Thank you for reading my long review. I hope you have found some good ideas for meals and snacks.
Advantages: Very healthy, taste good, not too complicated Disadvantages: takes around an hour to prepare if you call that long..
...of the sunflower oil or low fat butter/margarine evenly. Rinse the potato wedges under a cold running water, dry them in any way you can, but I always dry mine using an absorbent kitchen paper. 2. Put the tandoori paste, garlic. Oil, seasoning and cumin seeds in a bowl and mix well. Add the potato wedges to bowl and toss thoroughly until the potato wedges have coated completely in seasoning. 3. Put the potato onto the baking sheet and spread them ... ...250g button mushrooms 40g low fat butter 350g Potatoes peeled and diced (they'll help to thicken the soup) 150ml of sour cream 2 eggs 1 onion peeled and chopped 1.2 litres of vegetable stock 1 clove garlic, peeled and finely chopped Salt and black pepper 1. Melt the butter in a large saucepan, once melted add the onions, garlic and potatoes and fry for five minutes, stirring at some point. 2. Add the vegetable stock in to the sauce pan and bring ...
shaaza 07.04.2009
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Ciao members have rated this recipe on average: very helpful Recipe of Low Fat and Diet Recipes
Advantages: Easy to cook, good for you. Disadvantages: There's no sirloin!
...onion very gently on a low heat until they are almost see-through and are starting to smell delicious. Add the potatoes in and keep frying on that low heat for a little while, about two or three minutes. While they're cooking you can peel the fresh tomatoes (sit them in some just-boiled water for a minute or two and you'll find the skin comes away easily. Scrape out the seeds and discard, then chop up the remainder. Add those into the pan along with ... ...the vegetable stock. As you're unlikely to have your own vegetable stock sitting in the fridge ready for those unannounced vegan visitors you may use Marigold. If however, you know they're coming and this soup sounds like something that won't go wrong (which it won't) then you could make the stock yourself. It's easy: boil a carrot, a stick of celery and an onion in a pint and a half of water for half an hour or so, strain it, and there's your stock. ...
jillmurphy 10.05.2003
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Ciao members have rated this recipe on average: very helpful Recipe of Low Fat and Diet Recipes
When I first came to the UK, I didn't like lamb. See, it's not such a commonly eaten meat in the US, and (probably more relevantly), my father didn't like it, so we never had it when I was growing up - and I mean never.
Upon emigrating to the UK, I discovered the Sunday Roast. The Sunday Roast was sometimes beef, sometimes pork, and sometimes lamb. At first, I'd only eat it if it was covered in an herby crust, and so its flavour was masked. As time ... ...of lamb, and now prefer it to the much blander beef roast.
Of course, we all know that roast dinners are not necessarily the slimmer's choice. Roast potatoes drown in fat, and the gravy includes the fatty juices at the bottom of the pan. Since I stopped smoking two years ago, my taste buds have regained their youthful acuity, but sadly, my waistline has expanded to an alarming degree. For this reason, I've been trying to cut my calories, without ...
mattygroves 27.03.2006
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Ciao members have rated this recipe on average: very helpful Recipe of Low Fat and Diet Recipes
Advantages: Healthy & Tastey Disadvantages: ya gotta do it yerself
...ask if I had any low fat recipes, I have to be honest not many, but these choice few are very good, tasty and worth considering.........
Dalesmans Low-Fat Apple Cider Chicken 1/4 cup Plain white flour 1/2 teaspoon Salt 1/4 teaspoon Freshly ground pepper 2 Whole, skinless, boneless Chicken breasts, cut into Cubes (about 1 to 1 1/2 Pounds in total) 4 teaspoons Corn oil ( can less if a nonstick Pan is used) 1 large onion, cut in half and thinly sliced, ... ...tomatoes, chopped 1 cups Apple cider 1 Tablepsoon Chopped fresh basil or 1 teaspoon dried basil 1 teaspoon Grated orange peel (avoid the white pith underneath skin) Combine the flour, salt and pepper in a plastic bag. Shake the chicken, a few pieces at a time, in the flour inside the bag, until lightly coated. Heat the oil in a heavy pot and add the chicken. Cook until the flesh is white on all sides. (You might have to do this in several batches, ...
Dalesman 08.06.2002
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Ciao members have rated this recipe on average: very helpful Recipe of Low Fat and Diet Recipes
The Cod Father.
Cod Loin dusted with Paprika,
served on crispy vegetables in a parsley sauce.
The recipe is for 2 people and is very tasty.
Made this for my wife and she loved it, Try it, it's gorgeous.
Ingredients:-
~~~~~~~~~
2 cod pieces
1/2 tablespoon ground paprika. 1 tablespoon of plain flour.
1/2 tablespoon of vegetable oil.
100g of fresh peas.
150g of baby corn, baby carrots & mange-tout washed, topped & tailed & sliced into three ... ...ground black pepper and or sea salt to your taste requirements.
Cooking instructions:-
~~~~~~~~~~~~~~~~~
1. In a bowl, mix together the Paprika and flour.
2. Dust over the cod loin to suit.
3. Heat your oil in a frying pan and fry the cod for 10/15 minutes, turning once. This will seal the fish.
4. Stir fry your vegetables for a 10 minutes.
5. Make up the sauce according to the mix instructions. (usually takes 3 minutes).
6. Mix the vegetables ...
Maximus-Qualitus 02.06.2008
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Ciao members have rated this recipe on average: very helpful Recipe of Low Fat and Diet Recipes
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Advantages: : Healthy and nutritios Disadvantages: None
I am sure that youhave all heard that breakfast is the most important meal of the day.
This is true and even more so if you are trying to lose weight or maintain a healthy life style.Skipping breakfast can mean your body will start to crave something sweet and you'll end up snacking on unhealthy foods.
If you start the day with a healthy and nutritious meal you will feel full until lunchtime with no temptation to snack your way through the morning.
Here are a couple of my lowfatrecipes that are all free on the No Count/Core/Simplt Filling WW plan but are ideal for anyoine wanting a healthy diet.
WEETABIX BIRCHER
Serves 1
This is a dish that needs to be prepared the night before, so that it is ready for you in the morning, it is a simple, filling, nutritious breakfast that keeps you full until ...
Advantages: Relatively inexpensive, healthy and tasty Disadvantages: None
choice of vegetables to keep meals interesting.
*Try crunchy vegetables, raw or lightly steamed
OLDCHEM'S RECIPES
As normal these are all lowfatrecipes and suitable for weight loss diets.
I love this next dish it is so handy - it can be served hot or cold, on it's own, with grilled chicken or meat, a lovely filling for a jacket spud etc .
I make a great big panful, it will keep in the fridge but if you have too much it makes a great pasta sauce if you blitz it in a food processor.
MY SPECIAL RATATOUILLE
1 large aubergine, cut into chunks
2 courgettes, roughly sliced
1 large green pepper, deseeded and chopped
1 large red pepper,deseeded and chopped
1 cloves of garlic, crushed
1 large red onion, sliced
1 tin chopped tomato
1 jar pasatta
1 veg stock cube
12 olives, sliced
salt & pepper ...
I first heard of this at my brother's when my sister-in-law made them. I searched for recipes online, and made this lowfat version, complete with weight watchers points. If you're not on a diet, just use proper olive oil, and eat more!
BLACK BEAN CHILAQUILES (a kind of Mexican lasagne)
Serves 4
15 points per recipe/4 points per serving
Ingredients
-------------
3 soft tortillas
1 chopped onion
½ pint stock
2 crushed garlic cloves
½ tsp cayenne
½ tsp ground cumin
½ tsp chilli flakes
1 tine black eye beans
1 tin plum tomatoes
Chopped fresh coriander
100g grated half fat cheese
Directions
------------
1. Preheat oven to 200 C
2. Bake tortillas for five minutes on oven shelf, then set aside
3. Spread onion over the bottom of a heavy bottomed saucepan, and cook over a moderate heat without stirring until ...
