What can i eat right now? Please answer - i am hungry! haha?!
I have no means of cooking anything but i dont want something majorly unhealthy!. Help me asap cos i am very hungry!Www@FoodAQ@Com
Answers:
CerealWww@FoodAQ@Com
order plain pizza, it really isnt as fatting as some think without any toppings, i mean you get carbs from bread, vegetable from sauce and calcium from cheeseWww@FoodAQ@Com
pint of milk and a tube of premium plus!. carbs and protein for the win!.
or a can of tuna with crackers!. same thing!.Www@FoodAQ@Com
or a can of tuna with crackers!. same thing!.Www@FoodAQ@Com
So go down the chippy ! ! !Www@FoodAQ@Com
Cheeeeeeeeeeeeeeeeeeeeese!Www@FoodAQ@Com
peachesWww@FoodAQ@Com
Your finger nails !!!!!!!!!!!!!!Www@FoodAQ@Com
If you dont want anything with lots of suger then eat fruit!
Or like!.!.!.!.idkWww@FoodAQ@Com
Or like!.!.!.!.idkWww@FoodAQ@Com
It has got to be scrambled eggs on toast!!
Got enough for two!?!?Www@FoodAQ@Com
Got enough for two!?!?Www@FoodAQ@Com
apple nice and fillingWww@FoodAQ@Com
fruit!
or a toasted cheese sandwich!Www@FoodAQ@Com
or a toasted cheese sandwich!Www@FoodAQ@Com
HOW ABOUT A PICKLE!?!!?!!?!! it has 0 calories by the way =]Www@FoodAQ@Com
you like healthy food!!! well i don't!!!! what about saladWww@FoodAQ@Com
How bout a cheese tostie !?
Cool cheese toasty
Spread the half tub of spreadable cheese on one slice of bread and the philli on the other slice!.
Stick one slice of processed cheese on top of each piece of bread, put the 1cm thick slice of cheese in-between the two pieces of cheese!.
Slice the babybels along the side so you have 4 thinner pieces!. Place these carefully in a diamond shape on top of the thick slice of cheese and put the 2 pieces of bread together!.
Place the toastie into the toastie maker and cook until the bread goes hard but isn't cooked!.
Cover the toastie in layers of butter and put in once more and cook until golden brown!.
Place a few leaves of parsley on top for presentation!. Serve hot!. Eat!.
Putting together a quick dinner for your family doesn't have to mean hours in the kitchen or opening packets of ready-made meals!. It's possible to be creative AND quick and still provide healthy suppers for one, two or the whole tribe!.
Several factors will help you speed up in the kitchen!. Make sure you have all the necessary ingredients and equipment within easy reach!. Read through the recipe first, assembling everything on the counter top and hob!. You don't want to be fumbling in the back of a cupboard for an essential tool or ingredient midway through!. Start with a tidy kitchen and clear away utensils from the work-space once you've finished with them!. Preheat the oven or grill as soon as you walk into the kitchen - they can be heating up while you prepare everything else!.
There are a few common and very simple techniques that can also make things go faster!. If preparing lots of vegetables, keep a bowl for peelings, seeds and skins and anything else that needs to be discarded!. It will save numerous trips to the bin!. Once food is prepared, keep in small bowls or on plates, ready to be added quickly once you start cooking!. When peeling an onion, cut it in half from root to top first, then peel off the skin!. This is much faster than peeling it whole!. If chopping, make cuts lengthways, keeping the root end intact, then turn and cut crossways into small pieces!. If slicing, simply start at the top end and cut back to the root, making half moon slices!. Whole garlic cloves can be quickly crushed with the back of a large knife and the skin easily pulled away!. If cooking meat, make sure the pieces are all roughly the same size so they cook quickly and evenly!. Pans of water always come to the boil more quickly if covered with a lid!. The follwoing recipes serve fourBeef Stroganoff with Buttered Noodles
A simpler version of the Russian classic, this uses the more economical cut of rump steak instead of fillet!. The smaller the slices, the more tender it will seem - so use a sharp knife to slice the beef really thinly!. You can also use ready-sliced stir-fry beef to save even more time!. This makes a good amount of sauce to coat the pasta!.
Cooking Time: 35-40 minutes
450g rump steak
1 onion
250g button mushrooms
2 tbsp sunflower or vegetable oil
ground black pepper
1 x 295g can beef consommé
284ml tub soured cream
1 tbsp Dijon mustard
300g tagliatelle
50g butter
Put a large pan of salted water on to boil for the pasta!. Slice the beef in very thin strips and peel and slice the onion!. Cook the pasta, keeping an eye on it while you cook the Stroganoff!.
Heat the oil in a large frying pan or wok and when very hot, add the beef!. Fry for about 20 seconds without stirring or chiselling the meat off the bottom of the pan!. Reduce the heat to medium and add the onion and season with plenty of ground black pepper!. Fry for 5 minutes then stir in the mushrooms and cook for another 5 minutes!. Pour in the consommé and simmer for 10 minutes!. Add the soured cream mixed with the mustard and simmer another 5 minutes!. Check for seasoning (you may not need to add salt due to the saltiness of the consommé and mustard)!.
When the pasta is done, drain and toss in the butter!. Divide the pasta and serve it in in large, shallow bowls, with the beef and sauce ladled over the top!.
Moroccan-style Beef with Flat Bread
This dish uses the spicy flavours of North Africa and would traditionally be served with flat bread!. Tortilla wraps are a quick and easy accompaniment!.
Cooking time: 35 minutes
75g pine nuts
1 tbsp oil
1 onion
1 red chilli
1 clove garlic
500g minced steak
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp all spice
salt and black pepper
1 x 200g tin tomatoes
4 tbsp chopped fresh coriander
1/2 a head iceberg lettuce
1/2 a cucumber
200ml Greek yoghurt or sour cream
Heat a large frying pan or wok over a medium high heat and dry fry the pine nuts until golden, for about 5 minutes!. Keeping an eye on them, chop the onion, red chilli and garlic!. Remove the pine nuts when toasted and set aside!.
Heat the oil and fry the onion until it begins to colour - about 5 minutes!. Add the garlic and chilli and fry for another minute!. Add the meat and cook until well-browned, then add the spices and season with salt and pepper!. Stir in the tomatoes, reduce the heat, cover and simmer for a further 10 minutes!.
Meanwhile, shred the lettuce and chop the cucumber!. Heat the tortillas either in a warm oven, by dry-frying them in a large frying pan or pop them briefly into the microwave!. When ready to serve, stir in the toasted pine nuts and chopped coriander!. Pile the meat onto the tortillas and top with the lettuce, cucumber and yoghurt or sour cream!.
Pesto Chicken with Roasted Vegetables
This all-in-one dish combines Mediterranean flavours and the convenience of ready-made pesto!.
Cooking time: 35-40 minutes
900g new potatoes, cleaned
2 tbsp extra virgin olive oil
3 medium courgettes
2 red onions
1 red or yellow pepper
salt and black pepper
4 x boneless, skinless chicken breasts
4 tbsp good quality basil pesto
Preheat the oven to 220C!. Chop the potatoes into 2cm chunks, keeping the skin on!. Place them in a large roasting tin and drizzle over the olive oil!. Roast in the oven for 15 minutes to give them a head start!.
Chop the courgettes into 2cm rounds, peel and roughly chop the onions and deseed and roughly chop the pepper!. When the potatoes are beginning to soften and turn golden, remove the roasting tin, scrape them if they are sticking to the bottom and carefully lay the chicken breast among the potatoes!. Spoon a tablespoonful of pesto on each breast!. Pile the rest of the vegetables around the tin and season with salt and pepper!. Return to the oven and cook for a further 20-25 minutes, regularly checking the chicken for doneness!. Serve with a green salad!.
Green Chicken Curry with Thai Jasmine Rice
Thai green curry paste gives you all the exotic flavours of Asia in one handy jar!.
Cooking time: 30 minutes
4 x chicken breasts
1 clove garlic
8 spring onions
200g mangetout
2 tbsp oil
2 tbsp Thai green curry paste
400ml tin coconut milk
3 tbsp freshly chopped coriander
350g Thai Jasmine rice, to serve
Put the rice on to cook according to packet instructions!.
Chop the chicken breasts into 3cm pieces and slice the garlic and spring onions!. Trim the mange tout and chop them on the diagonal!. (Do this with a large knife in bunches instead of individually!.) Heat the oil in a large frying pan or wok and fry the garlic slices for a few seconds, then add the chicken and stir fry for one minute!. Add the mangetout, spring onions and curry paste and stir fry for another minute!. Pour in the coconut milk, bring to the boil, then reduce the heat and simmer for 10 minutes!.
Stir the coriander in to the curry and serve with the rice!.
Pork Schnitzel with Quick Fried Potatoes
Escalopes are thin pieces of meat which give the added bonus of cooking quickly!. Schnitzel is the German word for cutlet!. Simple and comforting, this recipe is a variation on the classic Wiener Schnitzel, which uses veal!.
Cooking time: 45 minutes
900g potatoes
1 onion
4-6 tbsp oil
30g butter
8-12 pork escalopes, depending on size
1 large egg
75g dried breadcrumbs
salt and black pepper
1 lemon
Put a large pan of water on to boil, or use a steamer!. Peel the potatoes, cut into 2cm chunks and boil or steam until done but still firm, about 15 minutes!. Lay the pork on a plate!. Crack the egg into a wide, shallow bowl and beat lightly!. Place the breadcrumbs in another bowl and season with salt and pepper!. Cut the lemon into four wedges and peel and chop the onion!.
Heat 2 tablespoons of the oil in a large frying pan, add the butter and fry the onion for 5 minutes!. Drain the potatoes and allow the water to steam off them, then add to the onions, season with salt and pepper and fry on a medium high heat for 10 minutes until golden!.
While the potatoes are cooking, dip the escalope in the egg then in the breadcrumbs!. Transfer the potatoes to a serving dish, scraping up any bits from the bottom and keep them warm!.
Heat 2 more tablespoons of oil in the same frying pan and begin frying the escalope (you will probably need to do this in batches)!. Keep them warm with the potatoes while you fry the rest!.
Serve the schnitzel with a lemon wedge, the fried potatoes and a fresh green salad
Finaly finished lool phew took me ages !Www@FoodAQ@Com
Cool cheese toasty
Spread the half tub of spreadable cheese on one slice of bread and the philli on the other slice!.
Stick one slice of processed cheese on top of each piece of bread, put the 1cm thick slice of cheese in-between the two pieces of cheese!.
Slice the babybels along the side so you have 4 thinner pieces!. Place these carefully in a diamond shape on top of the thick slice of cheese and put the 2 pieces of bread together!.
Place the toastie into the toastie maker and cook until the bread goes hard but isn't cooked!.
Cover the toastie in layers of butter and put in once more and cook until golden brown!.
Place a few leaves of parsley on top for presentation!. Serve hot!. Eat!.
Putting together a quick dinner for your family doesn't have to mean hours in the kitchen or opening packets of ready-made meals!. It's possible to be creative AND quick and still provide healthy suppers for one, two or the whole tribe!.
Several factors will help you speed up in the kitchen!. Make sure you have all the necessary ingredients and equipment within easy reach!. Read through the recipe first, assembling everything on the counter top and hob!. You don't want to be fumbling in the back of a cupboard for an essential tool or ingredient midway through!. Start with a tidy kitchen and clear away utensils from the work-space once you've finished with them!. Preheat the oven or grill as soon as you walk into the kitchen - they can be heating up while you prepare everything else!.
There are a few common and very simple techniques that can also make things go faster!. If preparing lots of vegetables, keep a bowl for peelings, seeds and skins and anything else that needs to be discarded!. It will save numerous trips to the bin!. Once food is prepared, keep in small bowls or on plates, ready to be added quickly once you start cooking!. When peeling an onion, cut it in half from root to top first, then peel off the skin!. This is much faster than peeling it whole!. If chopping, make cuts lengthways, keeping the root end intact, then turn and cut crossways into small pieces!. If slicing, simply start at the top end and cut back to the root, making half moon slices!. Whole garlic cloves can be quickly crushed with the back of a large knife and the skin easily pulled away!. If cooking meat, make sure the pieces are all roughly the same size so they cook quickly and evenly!. Pans of water always come to the boil more quickly if covered with a lid!. The follwoing recipes serve fourBeef Stroganoff with Buttered Noodles
A simpler version of the Russian classic, this uses the more economical cut of rump steak instead of fillet!. The smaller the slices, the more tender it will seem - so use a sharp knife to slice the beef really thinly!. You can also use ready-sliced stir-fry beef to save even more time!. This makes a good amount of sauce to coat the pasta!.
Cooking Time: 35-40 minutes
450g rump steak
1 onion
250g button mushrooms
2 tbsp sunflower or vegetable oil
ground black pepper
1 x 295g can beef consommé
284ml tub soured cream
1 tbsp Dijon mustard
300g tagliatelle
50g butter
Put a large pan of salted water on to boil for the pasta!. Slice the beef in very thin strips and peel and slice the onion!. Cook the pasta, keeping an eye on it while you cook the Stroganoff!.
Heat the oil in a large frying pan or wok and when very hot, add the beef!. Fry for about 20 seconds without stirring or chiselling the meat off the bottom of the pan!. Reduce the heat to medium and add the onion and season with plenty of ground black pepper!. Fry for 5 minutes then stir in the mushrooms and cook for another 5 minutes!. Pour in the consommé and simmer for 10 minutes!. Add the soured cream mixed with the mustard and simmer another 5 minutes!. Check for seasoning (you may not need to add salt due to the saltiness of the consommé and mustard)!.
When the pasta is done, drain and toss in the butter!. Divide the pasta and serve it in in large, shallow bowls, with the beef and sauce ladled over the top!.
Moroccan-style Beef with Flat Bread
This dish uses the spicy flavours of North Africa and would traditionally be served with flat bread!. Tortilla wraps are a quick and easy accompaniment!.
Cooking time: 35 minutes
75g pine nuts
1 tbsp oil
1 onion
1 red chilli
1 clove garlic
500g minced steak
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp all spice
salt and black pepper
1 x 200g tin tomatoes
4 tbsp chopped fresh coriander
1/2 a head iceberg lettuce
1/2 a cucumber
200ml Greek yoghurt or sour cream
Heat a large frying pan or wok over a medium high heat and dry fry the pine nuts until golden, for about 5 minutes!. Keeping an eye on them, chop the onion, red chilli and garlic!. Remove the pine nuts when toasted and set aside!.
Heat the oil and fry the onion until it begins to colour - about 5 minutes!. Add the garlic and chilli and fry for another minute!. Add the meat and cook until well-browned, then add the spices and season with salt and pepper!. Stir in the tomatoes, reduce the heat, cover and simmer for a further 10 minutes!.
Meanwhile, shred the lettuce and chop the cucumber!. Heat the tortillas either in a warm oven, by dry-frying them in a large frying pan or pop them briefly into the microwave!. When ready to serve, stir in the toasted pine nuts and chopped coriander!. Pile the meat onto the tortillas and top with the lettuce, cucumber and yoghurt or sour cream!.
Pesto Chicken with Roasted Vegetables
This all-in-one dish combines Mediterranean flavours and the convenience of ready-made pesto!.
Cooking time: 35-40 minutes
900g new potatoes, cleaned
2 tbsp extra virgin olive oil
3 medium courgettes
2 red onions
1 red or yellow pepper
salt and black pepper
4 x boneless, skinless chicken breasts
4 tbsp good quality basil pesto
Preheat the oven to 220C!. Chop the potatoes into 2cm chunks, keeping the skin on!. Place them in a large roasting tin and drizzle over the olive oil!. Roast in the oven for 15 minutes to give them a head start!.
Chop the courgettes into 2cm rounds, peel and roughly chop the onions and deseed and roughly chop the pepper!. When the potatoes are beginning to soften and turn golden, remove the roasting tin, scrape them if they are sticking to the bottom and carefully lay the chicken breast among the potatoes!. Spoon a tablespoonful of pesto on each breast!. Pile the rest of the vegetables around the tin and season with salt and pepper!. Return to the oven and cook for a further 20-25 minutes, regularly checking the chicken for doneness!. Serve with a green salad!.
Green Chicken Curry with Thai Jasmine Rice
Thai green curry paste gives you all the exotic flavours of Asia in one handy jar!.
Cooking time: 30 minutes
4 x chicken breasts
1 clove garlic
8 spring onions
200g mangetout
2 tbsp oil
2 tbsp Thai green curry paste
400ml tin coconut milk
3 tbsp freshly chopped coriander
350g Thai Jasmine rice, to serve
Put the rice on to cook according to packet instructions!.
Chop the chicken breasts into 3cm pieces and slice the garlic and spring onions!. Trim the mange tout and chop them on the diagonal!. (Do this with a large knife in bunches instead of individually!.) Heat the oil in a large frying pan or wok and fry the garlic slices for a few seconds, then add the chicken and stir fry for one minute!. Add the mangetout, spring onions and curry paste and stir fry for another minute!. Pour in the coconut milk, bring to the boil, then reduce the heat and simmer for 10 minutes!.
Stir the coriander in to the curry and serve with the rice!.
Pork Schnitzel with Quick Fried Potatoes
Escalopes are thin pieces of meat which give the added bonus of cooking quickly!. Schnitzel is the German word for cutlet!. Simple and comforting, this recipe is a variation on the classic Wiener Schnitzel, which uses veal!.
Cooking time: 45 minutes
900g potatoes
1 onion
4-6 tbsp oil
30g butter
8-12 pork escalopes, depending on size
1 large egg
75g dried breadcrumbs
salt and black pepper
1 lemon
Put a large pan of water on to boil, or use a steamer!. Peel the potatoes, cut into 2cm chunks and boil or steam until done but still firm, about 15 minutes!. Lay the pork on a plate!. Crack the egg into a wide, shallow bowl and beat lightly!. Place the breadcrumbs in another bowl and season with salt and pepper!. Cut the lemon into four wedges and peel and chop the onion!.
Heat 2 tablespoons of the oil in a large frying pan, add the butter and fry the onion for 5 minutes!. Drain the potatoes and allow the water to steam off them, then add to the onions, season with salt and pepper and fry on a medium high heat for 10 minutes until golden!.
While the potatoes are cooking, dip the escalope in the egg then in the breadcrumbs!. Transfer the potatoes to a serving dish, scraping up any bits from the bottom and keep them warm!.
Heat 2 more tablespoons of oil in the same frying pan and begin frying the escalope (you will probably need to do this in batches)!. Keep them warm with the potatoes while you fry the rest!.
Serve the schnitzel with a lemon wedge, the fried potatoes and a fresh green salad
Finaly finished lool phew took me ages !Www@FoodAQ@Com