Please can you give me low cal/fat recipe idea for the family?!
We like all the normal stuff
fish
turkey
chicken
veg
rice
salad
fruit
etc!.!.!.
we have quite a meditteranian(excuse the spelling) diet, but am looking for something new to try!.
Do you have any good recipies!?Www@FoodAQ@Com
fish
turkey
chicken
veg
rice
salad
fruit
etc!.!.!.
we have quite a meditteranian(excuse the spelling) diet, but am looking for something new to try!.
Do you have any good recipies!?Www@FoodAQ@Com
Answers:
1/2 can (7-1/2 ounces) tomatoes
3/4 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tablespoons dry red wine
1 clove garlic, minced
1/2 teaspoon oregano, crushed
1/4 teaspoon salt
Dash of pepper
2 medium whole chicken breasts, skinned, boned, split
Paprika
2 teaspoons cornstarch
2 tablespoons cold water
4 ounces spaghetti, cooked
In a medium skillet, cut up the undrained tomatoes!. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt and pepper!.
Place chicken pieces on the tomato mixture in skillet!. Bring to a boil; reduce heat, cover and simmer for 25 minutes!. Keep warm!.
Combine cornstarch and cold water; stir into skillet mixture!. Cook and stir until mixture is thickened and bubbly!. Cook and stir 2 minutes more!.
Arrange chicken and spaghetti on platter; spoon sauce over chicken!.Www@FoodAQ@Com
3/4 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tablespoons dry red wine
1 clove garlic, minced
1/2 teaspoon oregano, crushed
1/4 teaspoon salt
Dash of pepper
2 medium whole chicken breasts, skinned, boned, split
Paprika
2 teaspoons cornstarch
2 tablespoons cold water
4 ounces spaghetti, cooked
In a medium skillet, cut up the undrained tomatoes!. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt and pepper!.
Place chicken pieces on the tomato mixture in skillet!. Bring to a boil; reduce heat, cover and simmer for 25 minutes!. Keep warm!.
Combine cornstarch and cold water; stir into skillet mixture!. Cook and stir until mixture is thickened and bubbly!. Cook and stir 2 minutes more!.
Arrange chicken and spaghetti on platter; spoon sauce over chicken!.Www@FoodAQ@Com
what about Gruel, not really, why not try some pasta and mince dishes going easy on the mince and using lean meat mince, or even turkey mince, mince currys pretty well also, try serving it with some rice and peas maybe!. I find out if I cook something that is deliberately low fat then, nobody gets excited about it and everybody still feels hungry afterwards!. If you are going to try and lose weight, then slow is best, it sounds like you should be alright, given the list of healthy things you enjoy!. Good luckWww@FoodAQ@Com
Parmesian Chicken: for one, multiply per number in your family (i!.e!. 5 people= 5 breasts, 5 cups corn flakes, etc)
1 boneless, skinless chicken breast
1 cup of corn flakes
1 tablespoon low fat mayo
4 teaspoons fat free parmesian cheese
Preheat oven to 350!.
place cornflakes and parmesian cheese into a mixing bowl and crush into tiny pieces (I cover it with seran wrap and then use the back of a heavy spoon)!. mix together!.
place mayo into a separate mixing bowl
Rise chicken breasts in cold water, roll in the mayo, then coat with the cornflake mixture!. place on a non-stick baking pan, or precoat with a small bit of olive oil!.
Bake at 350 for appx!. 18 minutes, turning after 9 or 10 min!.
You can serve with marinara or on a bed of brown rice, a leafy salad (not iceburg lettuce, but romaine/red leaf/green leat, spinich, etc), lite italian dressing, with lemon-butter asparagus (you can use even portions of lemon/fat free margarine) steam it and roll it in the lemon butter before plating!.
Trust me on this recipe!.!.!. my son hates mayo but this is his favorite dish!Www@FoodAQ@Com
1 boneless, skinless chicken breast
1 cup of corn flakes
1 tablespoon low fat mayo
4 teaspoons fat free parmesian cheese
Preheat oven to 350!.
place cornflakes and parmesian cheese into a mixing bowl and crush into tiny pieces (I cover it with seran wrap and then use the back of a heavy spoon)!. mix together!.
place mayo into a separate mixing bowl
Rise chicken breasts in cold water, roll in the mayo, then coat with the cornflake mixture!. place on a non-stick baking pan, or precoat with a small bit of olive oil!.
Bake at 350 for appx!. 18 minutes, turning after 9 or 10 min!.
You can serve with marinara or on a bed of brown rice, a leafy salad (not iceburg lettuce, but romaine/red leaf/green leat, spinich, etc), lite italian dressing, with lemon-butter asparagus (you can use even portions of lemon/fat free margarine) steam it and roll it in the lemon butter before plating!.
Trust me on this recipe!.!.!. my son hates mayo but this is his favorite dish!Www@FoodAQ@Com
spaghetti casserole
8oz fat free cream cheese ,1 pkg fat free sour cream , 1 lb ground beef , 1 jar spaghetti sauce !. 1 pkg mozarella cheese !.
fry ground beef in dutch oven and drain !. return meat to dutch oven ,add spaghetti sauce and simmer for one hour !. Mix sour cream and cream cheese together !. boil spaghetti untill done !. Prepare baking pan by spraying with cooking spray !. layer spaghetti then add layer of cream cheese mixture and then sauce continue layering untill last layer then top with mozarella and bake at 350 for 1 hr !. make sure you cover with tin foil !.Www@FoodAQ@Com
8oz fat free cream cheese ,1 pkg fat free sour cream , 1 lb ground beef , 1 jar spaghetti sauce !. 1 pkg mozarella cheese !.
fry ground beef in dutch oven and drain !. return meat to dutch oven ,add spaghetti sauce and simmer for one hour !. Mix sour cream and cream cheese together !. boil spaghetti untill done !. Prepare baking pan by spraying with cooking spray !. layer spaghetti then add layer of cream cheese mixture and then sauce continue layering untill last layer then top with mozarella and bake at 350 for 1 hr !. make sure you cover with tin foil !.Www@FoodAQ@Com
Chicken breast marinated in spicy yoghurt
Serves 4
Preparation time overnight
Cooking time 10 to 30 mins
Ingredients
3 tbsp low-fat natural yoghurt
1 tsp garam masala
1 tsp chilli powder
2 tsp freshly squeezed lime juice
2 tsp fresh chopped coriander
1 fresh red chilli
4 x 150g chicken breasts, cubed
To serve
lettuce
pitta bread
Method
1!. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli!.
2!. Marinate the chicken in the yoghurt mixture overnight or for a couple of hours!.
3!. Preheat the barbecue to hot!.
4!. Thread the chicken onto kebab sticks and cook on the barbecue until the chicken is tender and cooked all the way through!.
5!. Serve with lettuce and pitta bread!.
Salmon with limes and herby cream sauce
Serves 3
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
85g lime marmalade
1 tbsp wine vinegar
1 tsp ginger, grated
1 salmon steak per person
3 limes, sliced
For the creamy herb sauce
140g low-fat Greek-style or natural yoghurt
2 tsp fresh mint, finely chopped
1 tsp fresh dill, finely chopped
creamy herb sauce
Method
1!. Mix the marmalade, vinegar and ginger together and then brush the salmon with the mixture!.
2!. Cook the salmon on a preheated grill or barbecue until browned on both sides!. Grill the lime slices at the same time!.
3!. Lightly mix the yoghurt, mint and dill in a small bowl!.
4!. Serve the salmon and limes with the herb sauce and salad leaves!.
Smoked haddock and potato hash
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
600ml/1 pint semi-skimmed milk
1 onion halved
1 fresh bay leaf
225g/8oz undyed smoked haddock
1 garlic clove
2 spring onions, finely sliced
1 sprig thyme
1 tbsp olive oil
225g/8oz unpeeled new potatoes, diced
25g1oz parmesan cheese, grated
2 tbsp low-fat Greek yoghurt
freshly ground black pepper
For the poached eggs
2 soft poached eggs
vinegar
iced water
Method
1!. Heat the milk in a saucepan with the onion and bay leaf!. Remove from the heat and allow to infuse for 15 minutes!. Return to the heat!.
2!. When simmering, add the fish and cook for eight minutes!. Remove the fish and set aside, then strain the cooking fluid!.
3!. Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes!.
4!. Flake the smoked haddock, discarding any skin or bones and fold into the potato mix!. Fold in the parmesan and yoghurt, then season with black pepper to taste!.
5!. Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4?n deep!.
6!. Add 1? tablespoons vinegar for every litre of water!.
7!. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil!.
8!. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water!.
9!. Warm through the poached egg and place one on each warm plate!.
10!. Top with the smoked haddock hash!.Www@FoodAQ@Com
Serves 4
Preparation time overnight
Cooking time 10 to 30 mins
Ingredients
3 tbsp low-fat natural yoghurt
1 tsp garam masala
1 tsp chilli powder
2 tsp freshly squeezed lime juice
2 tsp fresh chopped coriander
1 fresh red chilli
4 x 150g chicken breasts, cubed
To serve
lettuce
pitta bread
Method
1!. Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli!.
2!. Marinate the chicken in the yoghurt mixture overnight or for a couple of hours!.
3!. Preheat the barbecue to hot!.
4!. Thread the chicken onto kebab sticks and cook on the barbecue until the chicken is tender and cooked all the way through!.
5!. Serve with lettuce and pitta bread!.
Salmon with limes and herby cream sauce
Serves 3
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
85g lime marmalade
1 tbsp wine vinegar
1 tsp ginger, grated
1 salmon steak per person
3 limes, sliced
For the creamy herb sauce
140g low-fat Greek-style or natural yoghurt
2 tsp fresh mint, finely chopped
1 tsp fresh dill, finely chopped
creamy herb sauce
Method
1!. Mix the marmalade, vinegar and ginger together and then brush the salmon with the mixture!.
2!. Cook the salmon on a preheated grill or barbecue until browned on both sides!. Grill the lime slices at the same time!.
3!. Lightly mix the yoghurt, mint and dill in a small bowl!.
4!. Serve the salmon and limes with the herb sauce and salad leaves!.
Smoked haddock and potato hash
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
600ml/1 pint semi-skimmed milk
1 onion halved
1 fresh bay leaf
225g/8oz undyed smoked haddock
1 garlic clove
2 spring onions, finely sliced
1 sprig thyme
1 tbsp olive oil
225g/8oz unpeeled new potatoes, diced
25g1oz parmesan cheese, grated
2 tbsp low-fat Greek yoghurt
freshly ground black pepper
For the poached eggs
2 soft poached eggs
vinegar
iced water
Method
1!. Heat the milk in a saucepan with the onion and bay leaf!. Remove from the heat and allow to infuse for 15 minutes!. Return to the heat!.
2!. When simmering, add the fish and cook for eight minutes!. Remove the fish and set aside, then strain the cooking fluid!.
3!. Cook the garlic, spring onions and thyme in the olive oil for five minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes!.
4!. Flake the smoked haddock, discarding any skin or bones and fold into the potato mix!. Fold in the parmesan and yoghurt, then season with black pepper to taste!.
5!. Fill a deep pan with water and bring to the boil, the water should be at least 12cm/4?n deep!.
6!. Add 1? tablespoons vinegar for every litre of water!.
7!. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil!.
8!. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into the iced water!.
9!. Warm through the poached egg and place one on each warm plate!.
10!. Top with the smoked haddock hash!.Www@FoodAQ@Com