arlenesway.com.au Loose weight with Arlene Normand

November 3, 2012

Menu

Filed under: Messages — Arlene @ 6:27 am

MENU FOR QUICK WEIGHT LOSS

 

Day 1

Breakfast:                    1 small mango

Morning Tea:               1 small banana

Lunch:                         Cheese and salad sandwich

Afternoon Tea:            1 small peach

Dinner:                        150g grilled fish with veges (2cups)

Supper:                        100g fruche-lite

Day 2

Breakfast:                    ½ cup cereal

Morning Tea:               1 plum

Lunch:                         Tuna and salad wrap

Afternoon Tea:            2 fresh apricots

Dinner:                        120g Roast chicken breast and salad

Supper:                        Jarrah hot chocolate/ small mango

Day 3

Breakfast:                    2 slices wholegrain toast with ricotta and honey

Morning Tea:               200g low fat yoghurt

Lunch:                         Sandwich on two slices with turkey, cranberry jelly and salad

Afternoon Tea:            2 plain biscuits/ 2 rice cakes with tomato and black pepper

Dinner:                        100g Grilled steak and salad

Supper:                        Jarrah/Swiss Miss/Cadbury Lite hot/125g tinned fruit

Day 4

Breakfast:                    1 poached egg with tomato and mushrooms

Morning Tea:               2 fresh apricots

Lunch:                         Greek salad

Afternoon Tea:            small orange

Dinner:                        1 cup pasta cooked with ½ cup bolognaise sauce and salad

Supper:                        1 cup watermelon cubed

Day 5

Breakfast:                    2/3 cup cereal

Morning Tea:               1 cup berries

Lunch:                         miso soup, 2 sushi rolls

Afternoon Tea:            10 cherries

Dinner:                        150g Grilled fish and salad

Supper:                        low joule jelly

Day 6

Breakfast:                    1 toast with ricotta and tomato

Morning Tea:               2 sweet biscuits/ 200g low fat yoghurt

Lunch:                         Chicken burger

Afternoon Tea:            5 passionfruit

Dinner:                        120g chicken and veges/salad

Supper:                        1 poached pear with ½ cup low fat custard

 

 

 

 

 

 

 

 

Day 7

Breakfast:                    1 cup cereal

Morning Tea:               1 mango

Lunch:                         Baked potato with cottage cheese and salad

Afternoon Tea:            peach

Dinner:                        Stir fry vegetables with 100g tofu/100g beef

Supper:                        jarrah hot chocolate/swiss miss/ lite ovaltine and low joule jelly

 

Daily:  2 cups low fat milk; 2 teaspoons fat

 

Message

Filed under: Messages — Arlene @ 6:26 am

 

Focus on feeling your personal best all the time.  Whether you want to burn fat, tone up, lose weight, gain energy or just experience a sensation of a healthy lifestyle – remember to exercise regularly and to make good selections with your food and watch your portion sizes.  Sufficient sleep is essential. Fatigue is the greatest stimulus for overeating.  It does require discipline – accept you will have the occasional lapse, ignore it and move on.  Start today!

 

 

Chicken Recipes

Filed under: Messages — Arlene @ 6:23 am

Apricot chicken

Ingredients (serves 4)              1 serve = 1 protein, 1 carbohydrate

1/2 cup plain flour

1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed

2 tablespoons olive oil

1 large brown onion, peeled, cut into thin wedges

2 garlic cloves, crushed

1 tablespoon Moroccan seasoning blend

405ml can apricot nectar

1/2 cup Large Dried Apricots

1 cup couscous

1/3 cup flat-leaf parsley leaves, chopped

Method

Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.

Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.

Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.

Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.

Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

 

Asian-style chicken salad

Ingredients (serves 4)              1 serve = 1 protein

1L (4 cups) water

1 brown onion, halved

2 single chicken breast fillets

1 carrot, peeled, cut into matchsticks

150g snow peas, trimmed, thinly sliced

1 red capsicum, deseeded, thinly sliced

1/2 wombok (Chinese cabbage),hard core removed, finely shredded

3 green shallots, ends trimmed, thinly sliced diagonally

1/2 cup fresh coriander leaves

2 tbs fresh lime juice

1 tbs fish sauce

2 tsp brown sugar

1 fresh red chilli, deseeded, chopped

Method

Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.

Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.

Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

 

ASPARAGUS CHICKEN SALAD

4 x 50g pita pockets                                                                      olive oil spray

1 teaspoon lemon pepper seasoning                                      200g green beans, halved

2 bunches asparagus, coarsely chopped                                              1/3 cup frozen green peas

1 small red onion, thinly sliced                                                                1 cup firmly packed parsley leaves

1/2 cup semi-dried tomatoes, sliced                                      1/4 cup fat free Italian dressing

2 tablespoons olive oil                                                                 500g chicken tenderloins

1. Split bread in half horizontally. Spray cut-side lightly with oil; sprinkle evenly with seasoning. Place in a single layer onto oven trays.

3. Cook in a hot oven, 200oC, for about 10 minutes, or until crisp.

4. Meanwhile, boil, steam or microwave beans, asparagus and peas separately until tender; drain. Rinse under cold water; drain well.

5. Combine beans, asparagus, peas, onion, parsley, tomatoes and dressing in a large bowl; toss until combined.

6. Cook chicken on a heated, oiled grill plate until browned all over and tender. Stand chicken for 5 minutes; slice thickly.

7. To serve, divide bread evenly among plates. Top with salad mixture then chicken.

SERVES 4                                          1 serve = 1 protein, 2 carbohydrates

 

Balsamic vinegar chicken

Ingredients (serves 4)                                   1 serve = 1 protein

2 small (about 1kg each) chickens     1 bunch coriander

4 garlic cloves, crushed                      1 to 2 long green chillies, chopped

1/4 cup olive oil                                  1/3 cup balsamic vinegar

Green salad and lime wedges, to serve

Method

Cut chickens in half lengthways. Remove and discard back bones (you can ask a butcher to do this for you). Using a sharp knife, make a few cuts across each chicken. Place into a large glass or ceramic dish.

Wash coriander leaves, stems and roots. Dry well. Roughly chop leaves, roots and stems. Place into a food processor with garlic and chillies. Process until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover. Refrigerate for at least 4 hours, or overnight if time permits.

Remove chicken from fridge 20 minutes before cooking to bring back to room temperature. Preheat barbecue grill on high heat. Reduce heat to low. Place chicken, skin-side down, onto grill. Cover with barbecue hood or a large baking dish. Cook for 15 minutes. Turn. Cook, covered, for a further 12 to 15 minutes or until just cooked through. Remove from heat. Cover loosely with foil. Stand for 10 minutes. Serve with salad and lime wedges.

 

 

Barbecue chicken skewers

Ingredients (serves 6)              1 serve – 1 protein; ½ carbohydrate

1 x 225g can pineapple pieces in natural juice, strained, juice reserved

2 tbs tomato sauce                                      1 tbs soy sauce

1 garlic clove, crushed                       1 red capsicum, cut 2cm pieces

4 shallots, ends trimmed, cut into 3cm pieces

12 (about 800g) chicken tenderloins, cut into thirds crossways

Olive oil spray

Method

Combine the pineapple juice, tomato sauce, soy sauce and garlic in a bowl. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.

Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.

Notes & tips

You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.

Allow 1 hour marinating time.

 

Barbecued chicken in Lime Chilli Marinade

4 single skinless chicken breasts (600g)     

Cooking oil spray

2 Tablespoons chopped fresh coriander

1 lime

Lime Chilli Marinade

1/3 cup limejuice

1 clove garlic

2 teaspoons grated fresh ginger

1 Tablespoon low-salt soy sauce

1 small fresh red-chilli, finely chopped

2 spring onions, chopped

Combine all ingredients in bowl; mix well.

 

Pound chicken fillets with a mallet to an even thickness.  Combine chicken and marinade in bowl, cover, refrigerate several hours or overnight.

Drain chicken; discard marinade.  Heat barbecue or griddle pan, coat with cooking spray, add chicken, cook on both sides until browned and tender.  Sprinkle with coriander, serve with lime wedges.

 

Serves 4               1 serve = 1 protein

 

Barbecue marinated chicken fillets

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbs

4 small chicken fillets

1/2 cup smoky barbecue sauce

500g Desiree potatoes, cut into 2cm pieces

3 corn cobs, peeled, washed

2 zucchini, trimmed, sliced lengthways into strips

1 tablespoon olive oil

2 garlic cloves

1/2 cup flat-leaf parsley leaves, chopped

125g punnet cherry tomatoes

Method

Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.

Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.

Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.

Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.

Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables

 

Chargrilled Chicken with Warm Tomato Salad

4 breast fillets (120g each)                 2 Tblsp lime juice

¼ cup sweet chilli sauce                     2 cloves garlic, crushed

4 fresh kaffir lime leaves, shredded           1 Tblsp oil

2 medium brown onions, sliced thickly     2 Tblsp red wine vinegar

¼ cup sugar (55g)                         2 Tblsp sweet chilli sauce, extra

¼ cup water                                  ¼ cup orange juice

6 medium egg tomatoes cut in wedges     3 shallots sliced thickly      

1 Tblsp bottled jalapeno chillies, chopped coarsely

 

Combine chicken, juice, sauce, garlic and leaves in large bowl; toss to coat chicken in mixture.

Heat oil in large saucepan; brown onion, stirring, until just softened. Add vinegar and sugar; cook, stirring, 2 minutes. Stir in extra sauce, the water and juice; add tomato and chilli, stir until heated through.

Cook drained chicken, in batches, on heated oiled grill plate (or grill or bbq) until browned both sides and cooked through.  Cover to keep warm.

Serve chicken on warm tomato salad; top with green onion.

 

Serves 4                 1 serve = 1 protein.

 

Chicken, artichoke and rocket salad (low-fat)

Ingredients (serves 4)                                    1 serve = 1 protein

Juice of 1 lemon

2 garlic cloves, crushed

1/3 cup (80ml) extra virgin olive oil

4 boneless chicken breast fillets

300g marinated artichokes, drained, quartered

2 tbs balsamic vinegar

2 tsp Dijon mustard

2 cups wild rocket

1/4 cup shaved parmesan

Lemon wedges, to serve

Method

Combine the lemon juice, garlic and 2 tablespoons of the oil in a non-metallic dish. Add the chicken fillets and coat with the marinade, then cover with plastic wrap and leave in the fridge for 30 minutes.

Preheat the oven to 180°C and lightly grease a baking tray.

Heat a chargrill or heavy-based frypan over high heat and cook the chicken for 3-4 minutes, turning once, until charred and nearly cooked through. Remove, place on the baking tray and cook in the oven for a further 5 minutes.

While the chicken is in the oven, place the artichokes on the chargrill or in the pan for 1-2 minutes, turning once, until lightly charred. Place in the oven to keep warm.

Mix together the remaining oil, balsamic vinegar and mustard, and season well. Remove the chicken and artichokes from the oven, allow the chicken to rest for a few minutes, then thickly slice.

Place the rocket in a large bowl with the chicken and artichokes, then toss together with the balsamic dressing. Divide between plates, scatter with shaved parmesan and serve with lemon wedges.

 

 

Chicken with dates and couscous

Ingredients (serves 6)                                        1 serve = 1 protein, 2 carbohydrates

2 red onions

3 cloves garlic

6 chicken thigh fillets

1 Tblsp olive oil

8 fresh dates

1 tsp ground cumin

1 tsp ground cinnamon, plus 1 pinch extra

1 pinch saffron threads (optional)

400g can chopped tomatoes

250ml (1 cup) chicken stock

1 cinnamon quill

400g (2 cups) instant couscous

20g (1/4 cup) flaked almonds

1 tbs lemon juice

1/4 bunch coriander

Method

Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.

Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

 

Chicken noodle soup

Ingredients (serves 4)                                  

3 tsp extra virgin olive oil                                                              1 brown onion, halved, coarsely chopped

1 large carrot, peeled, coarsely chopped                               1 celery stick, trimmed, coarsely chopped

1 dried bay leaf                                                                                                 1/2 tsp ground turmeric

6 whole black peppercorns                                                          1kg chicken frames, skin and fat trimmed

2.5L (10 cups) cold water                                                              5 sprigs fresh thyme

5 sprigs fresh continental parsley                                              110g (2/3 cup) frozen peas, thawed

1 carrot, extra, peeled, finely chopped                                 

50g (1/2 cup) short-cut angel-hair pasta (Vetta brand)

2 tsp fresh thyme leaves                                                              Pinch of salt

2 tbs coarsely chopped fresh continental parsley

Method

Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, bay leaf, turmeric and peppercorns. Cook, stirring occasionally, for 10 minutes or until vegetables soften.

Add the chicken frames, water, thyme and parsley sprigs, and bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour. Transfer chicken frames to a heatproof bowl and set aside for 10 minutes to cool.

Strain the soup through a fine sieve into a large clean saucepan and discard vegetable mixture. Remove the chicken meat from the bones. Shred the chicken meat.

Bring the soup to a simmer over medium-high heat. Reduce heat to low and add the peas, extra carrot and pasta. Cook, uncovered, for 8 minutes or until pasta is al dente and carrot is tender.

Add the chicken meat and thyme, and stir to combine. Taste and season with salt. Ladle soup among serving bowls. Sprinkle with parsley and serve immediately.

Notes

Chicken frames are available from the poultry cabinet or deli of selected Woolworths stores.

 

 

 

Chicken & bean salad

Ingredients (serves 4)              1 serve = 1protein, 1 crabohydrate

2 tbs fresh lemon juice             2 tsp olive oil

1 garlic clove, crushed             3 tsp sumac

400g chicken tenderloins                   400g kipfler potatoes, peeled

250g green beans, topped                 90g (1/3 cup) Dairy Farmers Lite Yoghurt

1/2 red onion, cut into thin wedges   1 cup fresh mint leaves

1 tbs chopped pistachio kernels

Method

Combine the lemon juice, oil, garlic and 1 teaspoon of sumac in a shallow glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 10 minutes to marinate.

Cook the potatoes in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Add the beans in the last 2 minutes of cooking. Refresh under cold running water. Drain.

Combine the yoghurt and remaining sumac in a small bowl.

Cut the potatoes into 2cm-thick slices. Place in a bowl. Add the beans, onion and mint. Season with pepper. Combine.

Preheat a barbecue grill or chargrill on high. Cook the chicken for 2 minutes each side or until lightly charred and cooked through.

Divide the potato mixture and chicken among serving plates. Top with the yoghurt mixture and pistachio to serve.

 

Chicken cacciatore

Ingredients (serves 6)                                   1 serve = 1 protein

1 tablespoon olive oil                                     1.4kg whole chicken, cut into large pieces (see note)

1/2 cup dry white wine                                  737g jar oven-roasted garlic and onion pasta sauce

1 cup chicken stock                                         1/2 cup pitted kalamata olives

250g green beans, trimmed

Method

Heat oil in a large saucepan over medium heat. Add chicken. Cook, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Add wine to pan. Cook for 1 minute. Add sauce and stock. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is almost cooked through. Remove cover. Cook, uncovered, for 35 minutes or until chicken is cooked through and sauce has slightly thickened, adding olives for last 5 minutes.

Meanwhile, cook beans in a saucepan of boiling water for 4 minutes or until just tender. Drain.

Serve chicken mixture with beans.

Notes

Rinse chicken. Pat dry with paper towel. Using kitchen scissors, cut backbone from chicken. Cut chicken into  6  pieces.

 

 

 

Chicken & cauliflower curry

Ingredients (serves 4)              1 serve = 1 protein 2 carbohydrates

1 tsp olive oil

1 brown onion, cut into thin wedges

3 (450g) desiree potatoes, washed, unpeeled, cut into 2cm pieces

300g piece cauliflower, cut into small florets

50g sachet Indian chicken madras curry

400g can diced tomatoes

1/2 cup (125ml) light coconut milk

500g chicken breast fillets, trimmed, cut into 2cm cubes

1/2 cup (80g) frozen peas

1 1/3 cups (270g) Sunrice basmati rice

1/4 tsp saffron threads

1/2 cup fresh coriander leaves

12 pappadums, cooked following packet directions

1/2 cup mango chutney, to serve

200g low fat natural yoghurt, to serve

Method

Heat the oil in a large non-stick frying pan over a medium heat. Add the onion, potato and cauliflower. Cook, stirring often, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the tomatoes, coconut milk and 2/3 cup (160ml) of water. Bring to a simmer. Cover and simmer for 15 minutes.

Add the chicken and cook for a further 10 minutes or until the chicken and vegetables are tender. Add the peas and cook for 1-2 minutes.

Meanwhile, place the rice and 3 cups (750ml) of water in a saucepan. Bring to the boil over a high heat. Reduce heat to low and stir in the saffron. Cook, covered, for 10 minutes. Remove from the heat and set aside, covered, for 10 minutes. Use a fork to separate grains.

Top the curry with the coriander leaves. Serve with the saffron rice, pappadums, chutney and yoghurt.

 

Chicken tikka masala skewers with coriander dressing

Ingredients (serves 4)                                   1 serve = 1 protein, 2 tsp fat

2 tbs tikka masala paste

1 1/2 cups (420g) thick Greek-style yoghurt

1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces

1 bunch coriander

2 tsp caster sugar

4cm piece ginger, finely chopped

2 garlic cloves, chopped

1/4 cup (60ml) extra virgin olive oil

Juice of 2 limes

1 telegraph cucumber, thinly sliced

2 tbs sunflower oil

Method

Soak 8 wooden skewers in cold water for 20 minutes.

Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.

Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.

Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

Serve the skewers with coriander dressing and cucumber salad.

 

 

 

 

chicken and noodle salad

Serves 4                         1 serve = 1 protein, 1 carbohydrate

1 teaspoon peanut oil

2 small red chillies, seeds removed and finely chopped

2 cloves garlic, chopped

? cup (80ml) lime juice

150g vermicelli rice noodles

2 cooked chicken breast fillets, thinly sliced

2 Lebanese cucumbers, thinly sliced

½ cup mint leaves, halved lengthwise

Heat the oil in a small saucepan, add the chilli and garlic and cook for 1 minute. Remove from the heat and stir in the lime juice. Set dressing aside.

Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with the chicken, cucumber, mint and dressing.

Chicken Florentine

6 tsp plain flour                      ½ tsp salt

¼ tsp freshly ground black pepper      1 tsp olive oil

4 skinless, chicken breast fillets (125g each)

500g fresh spinach, stemmed, or 1 packet frozen leaf spinach

3 tablespoons shredded basil              1 clove crushed garlic

½ cup grated Parmesan cheese

 

On a sheet of greaseproof paper combine flour, salt, and pepper.  Mix well.  Dredge chicken in flour mixture, turning to coat.  Tap off extra mixture.

In a large non-stick frying pan, heat oil over a medium heat.  Add chicken and gently fry, turning once, until cooked through and no longer pink about 12 minutes.  Remove pan from heat, cover and keep warm.

Meanwhile, wash and drain fresh spinach but do not dry.  Place spinach , basil and garlic in a large pan, cover and cook over a medium heat until spinach is wilted, about 2 minutes.  Toss spinach mixture with a fork.

Place spinach mixture on a serving plate, arrange hot chicken on top of spinach and sprinkle with Parmesan cheese.  Serve immediately.

Serves 4                    1 serve = 1 protein

 

CHICKEN MELON SALAD

4 x 125g chicken breast fillets                         1 teaspoon sesame oil

½ teaspoon garam masala                                100g mixed baby lettuce leaves

1/2 rockmelmon, peeled, sliced                                   1 nashi pear, sliced

50g snow peas, trimmed, sliced lengthways    

DRESSING

½ cup low fat plain yoghurt                             ¼ cup orange juice

1 teaspoon honey                                            ½ teaspoon curry powder

salt and pepper to taste

1. Place chicken on an oven tray; brush with oil, sprinkle with garam masala.

2. Grill chicken, on both sides, until tender and cooked through. Cut chicken into thick slices.

3. DRESSING. Combine all ingredients in a screw-top jar; shake well.

4. Combine chicken, lettuce leaves, rockmelon, nashi pear and snow peas in a bowl. Add Dressing; toss until combined.

SERVES 4                                                       1 serve = 1 protein

 

 

 

CHICKEN MUSHROOM STIR-FRY

Cooking oil spray                                            500g chicken breast fillets, chopped

1 clove garlic, crushed                                    150g beans, chopped

200g small button mushrooms, quartered       2 cups chopped Chinese cabbage

2 tablespoons teriyaki sauce                            1 tablespoon Chinese barbecue sauce

2 tablespoons water                                       

1. Spray a heated non-stick wok or pan with oil; add chicken, in batches, stir-fry until browned. Remove from wok.

2. Add garlic and beans; stir-fry for 1 minute. Add mushrooms and cabbage; stir-fry for 1 minute. Return chicken to wok with combined sauces and water; stir-fry until chicken is heated through.

Serves 4                                                           1 serve = 1 protein

 

Chicken stir-fry

Ingredients (serves 1)                                                1 serve = 1 protein, 2 carbohydrates

65g (1/3 cup) Jasmine rice                                           1 tsp peanut, vegetable or light olive oil

150g chicken tenderloins, sliced                                 1 tbs salt-reduced soy sauce

1 tbs mango ginger chutney                                        1 tbs water

1/2 small red capsicum, cut into thin strips                 1 small zucchini, cut into thin strips

40g snow peas, topped

Method

Cook the rice following packet directions. Drain and keep warm. Heat 2 tsp of the oil in a wok or frying pan over high heat until hot. Add the chicken and stir- fry tossing frequently, for about 2-3 minutes or until just tender. Transfer chicken to a plate. Combine the soy sauce, chutney and water and set aside.

Heat the remaining 2 tsp of oil in wok over medium-high heat and stir-fry the capsicum, zucchini and snow peas for 3-5 minutes or until tender.

Add the soy sauce mixture to the wok with the chicken and toss over high heat until the sauce has thickened. Serve with the cooked rice.

 

 

Chicken and Vegetable Stir fry       Serves 4 1 serve = 1 protein

4 breast fillets, sliced                         1/3 cup soy sauce

200g broccoli, chopped           1 Tblsp oil

150g green beans, sliced          1 small red capsicum, sliced

1 medium zucchini sliced                  100g snow peas

1 tablespoon cornflour            2 tablespoon water

440g can unsweetened pineapple pieces

Combine chicken and sauce in bowl, mix well.  Boil, steam or microwave broccoli until just tender, drain.

Heat oil in large pan or wok, add undrained chicken, stir fry until lightly browned.  Add beans, pepper and zucchini, stir-fry 2 minutes.  Stir in broccoli, snow peas, undrained pineapple, bended cornflour and water.  Stir until mixture boils and thickens slightly. 

 

Comforting chicken and vegetable soup

Chicken soup is a great-tasting comfort food that makes you feel better if you’re a bit under the weather.      Serves 4               1 serve = 1 protein, 1 carbohydrate

Ingredients

3 cloves garlic                                   1 onion

2 teaspoons olive oil                         1/2 teaspoon white pepper

1 litre chicken stock                          2 skinless chicken breasts

1 potato                                   1 kumara

1 carrot                                    1 cup broccoli, chopped

1 cup chopped spinach           1/2 cup small pasta such as macaroni or orzo

1 tablespoon basil pesto

Method

Chop the onion and garlic and cut the carrot, potato and kumara into 2cm dice.

Gently fry the onion and garlic for a few minutes until soft. Add the carrot, potato and kumara and fry for 10 minutes or so. Add the stock and pepper and bring to the boil. Add the chicken breasts to the pot and simmer for 10-15 minutes, until the chicken is cooked.

Remove the chicken from the pot and leave to cool for a few minutes. Add the broccoli, pasta and spinach to the pot and bring back to the boil. Shred the chicken breasts and add the meat back into the pot. Cook until the pasta is done and the broccoli is tender but still has its green colour.

Remove from the heat, add the pesto and stir through. Season with salt and pepper.

 

 

CHICKEN NOODLE SOUP

2 x 125g chicken breast fillets     2 tsp cracked black pepper

1 clove garlic, crushed           2 teaspoons finely grated fresh ginger                 1 Tblsp sweet chilli sauce     cooking oil spray                    

2 litres chicken stock            2 teaspoons soy sauce

1 teaspoon brown sugar  100g cellophane noodles

½ cup bean sprouts         ¼ cup chopped fresh coriander

2 spring onions, thinly sliced

1. Combine chicken, pepper, garlic, ginger and sauce in a bowl. Cover; refrigerate for 30 minutes.

2. Spray a heated pan with cooking oil. Add chicken, cook until browned on both sides and almost cooked through. Cool; then slice thinly.

3. Combine stock, sauce and sugar in a large pan; bring to boil. Add noodles and simmer, uncovered, for about 2 minutes or until  tender. Return chicken to soup; stir over heat until hot.

4. Serve soup topped with bean sprouts, chopped coriander and spring onions.

Serves 4             1 serve = ½ protein, 1 carbohydrate

 

CHICKEN MUSHROOM STIR-FRY

Cooking oil spray                             500g chicken breast fillets, chopped

1 clove garlic, crushed                       150g beans, chopped

200g small button mushrooms, quartered  2 cups chopped Chinese cabbage

2 tablespoons teriyaki sauce                       1 tablespoon Chinese barbecue sauce

2 tablespoons water                                  

1. Spray a heated non-stick wok or pan with oil; add chicken, in batches, stir-fry until browned. Remove from wok.

2. Add garlic and beans; stir-fry for 1 minute. Add mushrooms and cabbage; stir-fry for 1 minute. Return chicken to wok with combined sauces and water; stir-fry until chicken is heated through.

Serves 4                                            1 serve = 1 protein

 

 

CHICKEN PESTO

600g chicken tenderloins                    2 tablespoons bottled pesto

1 clove crushed garlic                   1 cup couscous

1 cup boiling water                        2 spring onions, finely chopped

1/2 teaspoon lemon herb seasoning           2 tablespoons chopped fresh basil

150g baby spinach leaves                  

DRESSING

1/3 cup buttermilk                         2 tablespoons chopped fresh basil

1 tablespoon bottled pesto                  1 clove garlic

1. Combine chicken, pesto and garlic in a bowl. Cover; stand for 30 minutes or refrigerate overnight.

2. DRESSING. Combine all ingredients in a blender; blend until pureed.

3. Combine couscous and water in a heatproof bowl. Cover; stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork; stir in spring onions, seasoning and basil.

4. Heat a lightly oiled grill pan; add chicken, cook for about 2 minutes on each side, or until tender.

5. Arrange spinach over four plates; divide couscous then chicken over top. Serve drizzled with Dressing.

 

Serves 4                    1 serve = 1 protein, 2 carbohydrates

 

Chicken Salad

300g cooked chicken breast                             1 piece celery chopped

2 sweet gherkins, chopped finely                    1 boiled egg

1 Tblsp low fat mayonnaise                            4 small bread roll (60g each)

  1. 1.     Finely chop chicken.
  2. 2.     Mix the chicken, celery, gherkins in a bowl.  Peel the boiled egg and mash and put into the bowl.
  3. 3.     Add the mayonnaise and mix everything well.
  4. 4.     Serve on the roll.

 

Serves 4                         1 serve = 1 protein

 

CHICKEN SALAD WITH SALSA

400g chicken tenderloins, well trimmed

1 small red capsicum, chopped

1 small yellow capsicum, chopped

2 sticks celery, sliced

4 spring onions, chopped

2 small tomatoes, sliced

1-cup baby spinach leaves

4 flat mushrooms, sliced

2 tablespoons bottled no oil French dressing

SALSA

1/2 x 420g can mexibeans

1 tablespoon lemon juice

1 tablespoon chopped fresh coriander

1. Cook chicken tenderloins on a heated, lightly oiled grill pan, on both sides, until cooked through. Remove.

2. Combine capsicums, celery, spring onions, tomatoes, spinach, and mushrooms and dressing in a large bowl; toss well.

3. SALSA. Combine all ingredients in a small bowl; mix well.

4. Serve salad topped with chicken tenderloins and Salsa.

SERVES 4                     1 serve = 1 protein, 1 carbohydrate

 

 

Chicken, spinach and chickpea salad

Ingredients (serves 4)              1 serve = 1 protein, 1 carbohydrate, 2 tsp fat

2 cooked chicken breasts shredded             250g cherry tomatoes, halved

300g can chickpeas, drained, rinsed          

1/3 cup flat-leaf parsley leaves, roughly chopped

100g feta cheese, crumbled                         2 Tblsp olive oil

1 lemon, juiced                                  200g baby spinach

crusty bread, to serve                                

Method

Combine chicken, tomatoes, chickpeas, parsley and feta in a large bowl. Season with black pepper. Toss gently to combine.

Combine oil, 2 tablespoons lemon juice and salt and pepper in a small bowl. Whisk until well combined.

Add spinach to chicken. Drizzle with dressing. Toss to combine. Serve with bread.

 

Chilli chicken & almond stir-fry

Ingredients (serves 4)                       1 serve = 1 protein

1 tbs peanut oil

85g (1/2 cup) blanched almonds

500g chicken breast fillets, thinly sliced

2 garlic cloves, finely chopped

2 tsp finely chopped fresh ginger

2 tsp chilli bean paste

1 tbs oyster sauce

1 tbs light soy sauce

1 tbs dry sherry

4 shallots, ends trimmed, thinly sliced diagonally

Steamed rice, to serve

Method

Heat one-third of the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a plate.

Heat half the remaining oil in the wok until just smoking. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to the plate. Repeat with the remaining chicken, reheating the wok between batches.

Heat remaining oil in the wok until just smoking. Add the garlic and ginger, and stir-fry for 1 minute or until soft. Add the chicken, almonds and chilli bean paste, and toss to combine.

Add the oyster sauce, soy sauce and dry sherry to the wok. Stir-fry for 2 minutes or until the sauce thickens. Stir in half the shallot.

Transfer the stir-fry to a serving platter and top with the remaining shallots. Serve with steamed rice.

 

 

Chilli orange baked chicken

Ingredients (serves 8)                                                1 serve = 1 protein

2 garlic cloves, crushed                                               2 tsps finely grated orange rind

1/2 cup orange juice                                                    1 tblspoon Mexican chilli powder

2 teaspoons dried oregano                                          1 teaspoon ground cumin

4 (1kg) chicken thighs on the bone, skin removed     4 (700g) chicken lovely legs

Method

Combine garlic, orange rind, orange juice, chilli, oregano and cumin in a large bowl. Add chicken pieces. Toss to combine. Cover and refrigerate for 4 hours or overnight.

Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place chicken pieces on a wire rack in roasting pan. Spoon over remaining marinade. Roast, turning occasionally, for 50 minutes or until juices run clear when thickest part is pierced with a skewer. Chilli orange baked chicken Stand, covered, for 10 minutes. Serve.

 

Chilli and Honey Chicken Salad

480g breast fillets, sliced thinly

¼ cup honey

4 red Thai chillies, seeded, sliced thinly

1 Tablespoon grated fresh ginger

500g asparagus, trimmed

2 tablespoons peanut oil

4 green onions, sliced thinly

1 medium green capsicum, sliced thinly

1 medium yellow capsicum, sliced thinly

1 medium carrot, sliced thinly

150g Chinese cabbage, shredded finely

1/3 cup lime juice

 

Combine honey, chicken, chilli and ginger in medium bowl.

Cut asparagus spears in half, boil, steam or microwave until just tender.  Rinse immediately under cold water, drain.

Meanwhile, heat half of the oil in large wk or frying pan; stir-fry chicken, in batches, until browned all over and cooked through.

Place chicken and asparagus in large bowl with onion, capsicums, carrot, cabbage, juice and remaining oil; toss gently to combine.

 

Serves 4               1 serve = 1 protein

 

Chilli chicken with yoghurt lentil salad

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

4 single chicken breast fillets

2 tsp piri piri seasoning

Olive oil spray

1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve

1 tbs fresh lemon juice

2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed

1/4 cup (45g) Sunbeam currants

1/4 cup fresh continental parsley leaves

1/4 cup shredded fresh mint

Salt & freshly ground pepper

Lemon wedges, to serve

Method

Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.

Whisk the yoghurt and lemon juice in a small bowl until smooth.

Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

Citrus chicken

Ingredients (serves 6)              1 serve = 1 protein

6 skinless chicken breast fillets

3 cloves garlic, crushed

4 tbs orange marmalade

Zest and juice of 1 orange

1 tbs oil

300ml chicken stock

Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve

Method

Preheat the oven to 180°C.

Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and oil in a bowl and beat with a fork to combine.

Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.

Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.

 

 

 

 

Curried Apricot Chicken

1/3 cup chicken stock          1/3 cup water

125g dried apricots              1 Tblsp olive / canola oil

1 onion, chopped          ½ tsp coriander            

½ tsp cumin                   ½ tsp turmeric

¼ tsp cinnamon            freshly ground black pepper

4 chicken breasts (120g each)

 

In a saucepan bring the chicken stock and water to the boil. Turn off the heat and add the apricots to soak in the hot liquid for approx. 1 hour.  Remove apricots and liquid.

Heat oil in a non-stick frying pan.

Fry the onion until tender. Stir through the spices.

Add the chicken and fry until golden brown.  Return the apricots and liquid.

Cover with lid and simmer over low heat for approx. 20 minutes or until chicken is tender (add extra stock if required).

Serve with crisp green salad.

 

Serves 4                         1 serving = 1 protein, 1 carbohydrate, 1 fat

 

Dukkah chicken and quinoa salad

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

1 cup quinoa, rinsed (see note)

Olive oil cooking spray

2 medium carrots, peeled, diced

2 (250g each) chicken breast fillets, trimmed, halved horizontally

2 tablespoons pistachio dukkah (see box)

1/3 cup orange juice

1/3 cup finely chopped fresh flat-leaf parsley leaves

1/4 cup shredded fresh mint leaves

2 green onions, finely sliced

2 teaspoons extra-virgin olive oil

Method

Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.

Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.

Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.

Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.

 

 

 

Honeyed Chicken Stir Fry

600g chicken breast sliced thinly      2 Tblsp soy sauce

¼ cup honey                          1 clove garlic crushed

1 tsp finely chopped fresh ginger       100g shitake mushrooms, sliced thinly

1 red capsicum chopped finely   160g snake beans, cut into 8cm lengths

425g can baby corn, drained

 

Combine chicken, sauce, honey, garlic and ginger in large bowl; refrigerate for several hours or overnight.

Stir-fry mixture in batches in heated wok.  Add mushroom, capsicum, beans and corn to wok; stir-fry for about 5 minutes or until beans are just tender.

Stir in chicken; cook, stirring, for about 2 minutes or until chicken is hot.

 

Serves 4                 1 serve = 1protein, 1 carbohydrate

 

Garlic & mint chicken with crunchy cos salad

 

A fantastic chicken recipe that’s bound to become a weeknight favourite.

Ingredients (serves 4)                       1 serve = 1 protein

4 small (about 170g each) chicken breast fillets, each cut into 2 thin fillets

2 tbs roughly chopped mint leaves             2 garlic cloves, crushed

1 tsp dried chilli flakes                      1 1/2 tbs olive oil

1 baby cos, leaves separated, finely shredded

1/2 punnet (about 80g) snow pea sprouts, roughly chopped

2 spring onions, finely chopped

1 tbs white wine vinegar

Method

Place the chicken, mint, chilli and 1/2 tbs of oil in a bowl. Season with salt and pepper and toss to coat chicken.

Place a large non-stick frypan over high heat. When hot, add the chicken in batches. Cook for 2 minutes on one side and 1 minute on the other or until cooked through.

Meanwhile: toss the shredded lettuce, snow pea sprouts, and spring onion in a large bowl with the vinegar, remianing tbs of oil, salt and pepper.

Divide the salad and chicken among plates and serve immediately.

 

GLAZED CHICKEN BREASTS

4 x 125g chicken breast fillets

cooking oil spray

salad leaves to serve

GLAZE

¼ cup sugar-free marmalade

2 teaspoons Dijon mustard

1 tablespoon orange juice

1 tablespoon light soy sauce

1 clove garlic, crushed

1. Glaze. Combine all ingredients in a bowl; mix well.

2. Combine chicken and Glaze in a bowl. Cover; refrigerate 30 minutes.

3. Heat a grill pan; spray with cooking oil. Add drained chicken; cook on both sides, brushing with remaining Glaze, until cooked through.

4. Serve chicken with salad leaves.

1 serve = 1 protein

 

Garlic & mint chicken with crunchy cos salad

 

Ingredients (serves 4)                                 1 serve = 1 protein

4 small (about 150g each) chicken breast fillets, each cut into 2 thin fillets

2 tbs roughly chopped mint leaves                      2 garlic cloves, crushed

1 tsp dried chilli flakes                               1 1/2 tbs olive oil

1 baby cos, leaves separated, finely shredded

1/2 punnet (about 80g) snow pea sprouts, roughly chopped

2 spring onions, finely chopped                           1 tbs white wine vinegar

Method

Place the chicken, mint, chilli and 1/2 tbs of oil in a bowl. Season with salt and pepper and toss to coat chicken.

Place a large non-stick frypan over high heat. When hot, add the chicken in batches. Cook for 2 minutes on one side and 1 minute on the other or until cooked through.

Meanwhile: toss the shredded lettuce, snow pea sprouts, and spring onion in a large bowl with the vinegar, remianing tbs of oil, salt and pepper.

Divide the salad and chicken among plates and serve immediately.

 

 

Glazed Chinese chicken

Ingredients (serves 8)    1 serve = 1 protein

1 1/3 cups light soy sauce

2 tablespoons dark soy sauce

1/2 cup firmly packed brown sugar

5 star anise

2 cinnamon sticks

1/2 cup Chinese rice wine (or sherry)

4cm piece fresh ginger, peeled, cut into matchsticks

6 garlic cloves, roughly chopped

4 chicken breasts

Method

Combine soy sauces, sugar, star anise, cinnamon, rice wine, ginger and garlic in a large ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate overnight.

Preheat oven to 200°C. Line a baking dish with baking paper. Place chicken in a single layer in dish. Cook, basting often, for 50 to 60 minutes or until golden and cooked through. Serve with steamed / stir fried veges.

 

Honey barbecued chicken

Ingredients (serves 4)                       1 serve = 1 protein

1 tablespoon finely grated lemon rind        2 tablespoons honey

2 garlic cloves, crushed                     2 teaspoons dijon mustard

1/4 cup barbecue sauce

8 (120g each) skinless chicken thigh cutlets

Method

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place a wire rack in tray.

Place lemon rind, honey, garlic, mustard and barbecue sauce in a large bowl. Stir to combine. Add chicken. Toss to coat. Place chicken on wire rack. Drizzle with remaining marinade. Bake, basting with pan juices every 10 minutes, for 35 to 40 minutes or until golden and cooked through. Serve with Crunchy coleslaw (see related recipe).

 

Honey lemon chicken

Ingredients (serves 6)              1 thigh/1 drumstick = 1 protein

1 tbs olive oil

6 chicken thigh pieces, backbone trimmed

6 chicken drumsticks

80ml (1/3 cup) honey

80ml (1/3 cup) fresh lemon juice

60ml (1/4 cup) kecap manis

1 lemon, very thinly sliced

1 bunch baby (Dutch) carrots, peeled, ends trimmed

1 bunch baby pak choy, halved lengthways

Steamed rice, to serve

Method

Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add the chicken thigh pieces and cook for 4-5 minutes each side or until brown. Transfer to a small roasting pan. Repeat with the chicken drumsticks, reheating the frying pan between batches.

Whisk the honey, lemon juice and kecap manis in a large jug until well combined.

Arrange the lemon slices on and around the chicken. Pour over the honey mixture. Bake, basting with the sauce from the pan halfway through cooking, for 35 minutes or until the chicken is cooked through and the lemon is caramelised.

Meanwhile, bring a large saucepan of water to the boil. Add the carrots and cook for 2-3 minutes or until just tender. Add the pak choy and cook for a further 1-2 minutes or until the pak choy just wilts.

Transfer the chicken to a serving dish and cover with foil to keep warm. Pour the juices from the roasting pan into a small saucepan and bring to the boil over high heat. Boil for 3-4 minutes or until the sauce thickens slightly.

Arrange the carrot and pak choy around the chicken. Serve with the sauce and rice.

Notes

Shopping tip: Look for kecap manis, a thick, sweet Indonesian soy sauce, near the soy sauce in the condiments aisle at Woolworths.

Cook’s tip: The lemon slices aren’t just for decoration – they’re edible. They soften and caramelise during baking, becoming sweeter.

With a twist: Replace pak choy with 100g green round beans, trimmed. Use a knife or a bean splitter, available from Woolworths, to cut the beans lengthways into thin slices. After cooking the carrots in step 3, cook the beans for 2-3 minutes or until bright green and tender crisp.

 

Indian-spiced quinoa with chicken

Ingredients (serves 4)              1 serve = 1 protein, 2 carbohydrates

2 tbs peanut oil

1 tbs black mustard seeds

12 fresh curry leaves*, plus extra to garnish

2 tsp garam masala*

3 long green chillies, seeds removed, thinly sliced

1 large onion, coarsely grated

1 1/2 cups (200g) quinoa*

1/2 cup (110g) green split peas

3 cups (750ml) salt-reduced chicken stock

1 1/2 cups shredded cooked chicken

80g baby spinach leaves, roughly shredded

Method

Heat oil in a large pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, garam masala, chilli and onion, and cook until onion is golden and spices are aromatic. Add quinoa and peas, and stir to coat in spice mixture. Add stock and 1 cup (250ml) boiling water. Simmer over low heat for 25 minutes, then add chicken and spinach and heat through for 5 minutes. Season to taste and serve garnished with extra curry leaves.

Notes

* Fresh curry leaves are from selected greengrocers. Garam masala is a spice blend from supermarkets. Quinoa is from health-food shops.

 

 

Lemon Pepper Chicken with Zucchini Salad

1 Tblsp finely grated lemon rind         2 tsp cracked black pepper

1/3 cup lemon juice                              2 tsp olive oil

4 single chicken breast fillets                     4 medium green zucchini

4 medium yellow zucchini                   1 clove garlic crushed

4 green onions finely chopped            1 cup coarsely chopped fresh parsley

¼ cup chopped fresh tarragon

 

Combine rind, pepper, 1 Tblsp of the juice and half of the oil in large bowl, add chicken; toss chicken to coat in marinade.  Cover until required.

Peel zucchini randomly, slice into thin strips diagonally. Cook zucchini slices, in batches, on heated lightly oiled grill plate (or grill or bbq) until browned lightly and tender.

Cook chicken on same grill plate until cooked through.

Meanwhile whisk remaining juice and remaining oil with garlic in large bowl.  Place zucchini, onion and herbs in bowl with dressing; toss gently to combine.

Serve chicken with zucchini salad.

 

Serves 4         1 serve = 1 protein

 

MOROCCAN CHICKEN CASSEROLE        

500g skinless chicken thigh fillets

1-teaspoon olive oil

1 large onion, sliced

2 cloves garlic, crushed

2 teaspoons Moroccan seasoning

1-teaspoon ground turmeric

2 strips lemon rind

1 tablespoon lemon juice

1 x 400g can diced tomatoes

1 x 300g can chickpeas, rinsed, drained

2 tablespoons sliced black olives

Fresh herbs and lemon rind to garnish

1. Remove fat from chicken; cut chicken into large pieces. Heat oil in a large, non-stick pan; add chicken, in batches, cook until browned all over. Drain on absorbent paper.

2. Add onion, garlic, seasonings to same pan; cook, stirring, until onion is soft. Return chicken to pan with rind, juice and undrained tomatoes. Bring to boil; simmer, covered, for about 30 minutes, or until chicken is tender.

3. Stir in chickpeas and olives; simmer, uncovered, for about 10 minutes, or until sauce is slightly thickened.

Serves 4                                            1 serve = 1 protein

 

 

MIDDLE EASTERN CHICKEN STEW

1 brown onion diced               400ml reduced-salt chicken stock

2 tsp ground cinnamon           2 tsp sweet paprika

1 tsp ground cumin                 1 tsp ground coriander

1 tsp tumeric                          1 granny smith apple, peeled, cubed

2 zucchini, sliced                   ½ lemon, juiced

1 chilli, finely chopped (optional) Couscous to serve

4 x 180g chicken breast fillets, trimmed, cut into 3cm cubes

250g butternut pumpkin, peeled, cubed

 

Heat a nonstick pan or pot to medium and fry onions for 3-4 minutes using 2 Tblsp of chicken stock.

Add spices and cook for 1 minute.

Add chicken pieces and stir to coat.  Add apple, pumpkin, zuccini and remaining chicken stock. Bring to the boil. Reduce heat and cover. Simmer for 30 minutes. Remove lid and simmer for a further 10 minutes.

Squeeze in lemon juice and add chilli. Serve with couscous.

 

Serves 6             1 serve = 1 protein, 2 carbohydrates  

 

Mustard and Rosemary Chicken with Artichokes

3 chicken breast fillets (500grams), sliced

Cooking oil spray

2 small red onions chopped roughly

1 clove garlic, crushed

½ teaspoon cracked black pepper

2 teaspoons cornflour

½ teaspoon chicken stock powder

½ cup water

¼ cup dry white wine

2 teaspoons seeded mustard

1 teaspoon Worcestershire sauce

400gram can artichoke hearts in brine, drained, quartered

2 teaspoons chopped rosemary

 

Cook chicken in batches, in heated oiled large pan, stirring, until browned both sides and almost cooked through. Add onions, garlic and pepper; cook, stirring until onions are soft.

Return chicken to same pan with blended cornflour, stock powder and water, wine, mustard and sauce; stir over heat until mixture boils and thickens slightly.  Add artichokes and rosemary, stir until hot.

 

Serves 4               1 serve = 1 protein

 

 

Organic roast chicken with oranges and winter herbs

Ingredients

1.8kg organic chicken

4 oranges

2 garlic cloves, crushed

4 rosemary sprigs

3-4 fresh bay leaves*

1 cup (250ml) good-quality chicken stock

60g unsalted butter

Method

Rinse chicken inside and out under cold water, then pat dry with paper towel. Juice the oranges. Quarter the juiced oranges and place in a large bowl with the juice, chicken, garlic and herbs. Cover and marinate in the fridge for 6-8 hours, turning the chicken occasionally. Preheat the oven to 190°C. Remove chicken from the bowl, reserving marinade.

Place 2 orange pieces and a rosemary sprig in the cavity of the chicken, then tie the legs together using kitchen string.

Season with salt and pepper, then place in a roasting pan with the remaining orange halves and the reserved marinade. Roast in the oven for 1-1 1/2 hours, basting occasionally with pan juices, until chicken is golden and juices run clear when a skewer is inserted into thickest part of thigh joint. Transfer the chicken to a serving plate and cover loosely to keep warm.

Skim the excess fat from the pan juices, then place the roasting pan over medium heat. Add the chicken stock and bring to the boil. Add the butter, 20g at a time, whisking constantly until combined. Season to taste with salt and freshly ground black pepper, then strain into a jug. Carve the chicken and serve with the orange sauce.

 

Paprika chicken with quinoa tabbouleh

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

1 cup (200g) quinoa

1 bunch flat-leaf parsley, leaves picked, finely chopped

2 tbs finely chopped mint or coriander       8 cherry tomatoes, quartered

3 spring onions, thinly sliced                      1/4 cup (60ml) extra virgin olive oil

2 tbs lemon juice                               1 1/2 tsp paprika, plus extra to sprinkle

1 tsp ground cumin                                    Pinch of cayenne

1 tsp caster sugar                                       100g low-fat thick Greek yoghurt

1 tbs olive oil                                              4 x 120g chicken breast fillets

Method

Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.

Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.

Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

 

Quick chicken & tomato casserole

Ingredients (serves 4)              1 serve = 1 protein

1 tbs plain flour

4 small (120g each) chicken breast fillets

1/4 cup (60ml) olive oil

1 onion, thinly sliced

2 garlic cloves, crushed

1/2 cup pitted black olives

2 anchovies

1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish

1 tbs baby capers, rinsed

1 tbs red wine vinegar

2 tbs tomato paste

2 tbs sun-dried tomato pesto

1/2 cup (125ml) red wine

Method

Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.

Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.

Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.  Serve with steamed vegetables and salad.

 

Roast chicken with chilli and basil

Choose a good quality free-range chicken and keep it in the marinade for as long as you can.

Serves 4                         1 serve = 1 protein

1 tbsp sunflower oil                2 tbsp sesame oil

1 tbsp Dijon mustard              2 tbsp soy sauce

1 tbsp rice vinegar                   tsp dried chilli flakes

3 spring onions              2 chicken legs

2 chicken breasts           2-4 mild red chillies

8 basil leaves for garnish         Sea salt and freshly ground black pepper

In a bowl, whisk the oils, mustard, soy sauce, vinegar and chilli flakes. Season with a little bit of salt and some pepper.
Roughly chop the spring onion and add it to the sauce with the chicken and the whole chillies. With your hands, rub the chicken well with the marinade and keep refrigerated for 4 hours or overnight.
Preheat the oven to 200°C.
Place the chicken in a roasted tray and place in the oven for 35-40 minutes or until cooked through. Arrange the chicken on a serving plate, place the chillies on top and pour the juices on. Garnish with basil.

 

San choy bau

Ingredients (serves 4)                                                   1 serve = 1 protein

1 tablespoon peanut oil                                                2 garlic cloves, crushed

2cm piece ginger, finely grated                                  500g chicken mince

2 tablespoons Chang’s oyster sauce                        1 tablespoon soy sauce

3 green onions, thinly sliced                                        1/2 lime, juiced

1 teaspoon sesame oil                                                   1 cup beansprouts, trimmed

1/4 cup fresh coriander leaves, chopped               12 large butter lettuce leaves (see note)

1/4 cup chopped roasted peanuts

Method

Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and chicken. Stir-fry for 2 to 3 minutes or until pork just changes colour.

Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.

Spoon chicken mixture into lettuce leaves. Sprinkle with peanuts. Serve.

Notes

You could use iceberg lettuce leaves instead of butter lettuce, if preferred.

 

Saucy Mexican Chicken

4 boneless chicken breasts cut into 2 cm chunks (500g)

2 cups chunky salsa (mild, medium or hot)

400 ml tin pineapple chunks, drained

2 teaspoons mustard                     5 drops Tabasco

2 cloves crushed garlic                 3 Tblsp fresh lemon juice

1 Tblsp sugar or honey                  300g tin corn, drained

 

Combine all ingredients except corn in a bowl; mix well.  Cover and marinate in the fridge for 1 hour.

Transfer to a large pan and heat on medium, until bubbling. 

Reduce heat and simmer uncovered for 25 minutes, stirring occasionally until sauce has reduced and thickened.

Add corn, heat through.

Serve with green salad.

 

Serves 4             1 serve = 1 protein, 1 carbohydrate

Simple Moroccan chicken

Ingredients (serves 4)              1 serve = 1 protein

500g chicken fillet, cut into 2cm dice

3 tbs (1/4 cup) flour, seasoned with salt and pepper

1/4 cup (60ml) olive oil

2 onions, sliced

2 tsp ground cinnamon

1/4 tsp ground cloves

2 tsp sumac*

3 tbs (1/4 cup) sultanas

1 cup (250ml) chicken stock

50g toasted pine nuts*

3 tbs (1/4 cup) chopped fresh coriander

Juice of 1 lemon, plus wedges to serve

Couscous, Greek yoghurt and Lebanese bread, to serve

Method

Toss chicken in the flour. Heat 2 tablespoons oil in a large frypan over high heat until hot, then cook chicken in batches until golden and set aside.

Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.

Notes

* Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. From spice stores and selected delis. * Ready-toasted pine nuts are available from supermarkets

 

 

Smoked Chicken salad

Ingredients                    1 serve = 1 protein, 2tsp fat

350g smoked chicken breast, skin removed and sliced

1 red capsicum

1 kumara

3 good handfuls salad greens

50g nuts of your choice, roasted (walnuts, pine nuts, hazelnuts)

Dressing:

1 tablespoon red wine vinegar

3 tablespoons olive oil

2 teaspoons honey

Instructions

Slice the kumara and red capsicum into even-sized pieces and spread on an oven tray. Place in a hot oven and roast until tender (about 25 minutes), then remove and leave to cool.
Toast the nuts in a dry pan on the stove.
Combine the dressing ingredients and whisk or shake together. Taste and adjust to suit.
Combine all the salad ingredients in a large bowl and gently blend together.

 

Smoked Chicken Salad

480 grams smoked chicken breast

200grams baby spinach leaves

1 medium yellow capsicum thinly sliced

1 medium red onion thinly sliced

1 cup firmly packed fresh basil leaves

2 teaspoons finely grated lime rind

¼ cup limejuice

2 Tablespoons coarsely chopped fresh coriander

2 red Thai chillies, seeded, chopped finely

2 teaspoons peanut oil

1-teaspoon sugar

 

Remove and discard any skin from chicken, slice chicken thinly.

Combine chicken, spinach, capsicum, onion and basil in large bowl.

Combine remaining ingredients in screw-top jar, shake well.

Pour dressing over salad; toss gently to combine.

 

Serves 4                         1 serve = 1 protein

 

Snow pea, almond & chicken stir-fry

 

Ingredients (serves 4)              1 serve = 1 fat. 1 protein

6 (about 600g) chicken thigh fillets, thinly sliced

1 red onion, cut into thick wedges

3cm-piece fresh ginger, peeled, thinly sliced

2 garlic cloves, crushed           1 tsp sesame oil

1 tsp Chinese five spice                    1 tsp peanut oil

1 x 100g pkt blanched almonds        150g snow peas, trimmed

125g punnet baby corn, halved diagonally

2 tbs oyster sauce                             2 tbs kecap manis

Steamed jasmine rice, to serve          1/2 cup fresh coriander leaves

Method

Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.

Heat half the peanut oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.

Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown. Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.

Heat the remaining peanut oil in the wok until just smoking. Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.

Divide the rice among serving bowls. Top with stir-fry and coriander to serve.

 

 

SPICY CHICKEN WITH TANGY YOGHURT

1 large red onion, chopped           1-tablespoon honey

1/3 cup soy sauce                         ¼ cup cider vinegar

3 teaspoons Cajun seasoning              500g chicken tenderloins

TANGY YOGHURT

¾ cup no-fat plain yoghurt            2 tablespoons lemon juice

½ teaspoon Cajun seasoning        Salt to taste

Blend or process onion, honey, sauce, vinegar and seasoning until smooth. Combine onion mixture and tenderloins in a large bowl. Cover; refrigerate for several hours or overnight.

Tangy Yoghurt. Combine all ingredients in a small bowl; mix well.

Drain chicken from marinade. Cook on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked through.

Serve chicken drizzled with Tangy Yoghurt.

SERVES 4           1 serve = 1 protein

 

Spicy barbecued chicken

Ingredients (serves 8)              1 serve = 1 protein

1/4 cup tomato paste

2 garlic cloves, crushed

1 teaspoon dried chilli flakes (optional)

2 tablespoons brown sugar

2 teaspoons finely grated lemon rind

1/4 cup lemon juice

1 tablespoon worcestershire sauce

1 teaspoon smoked paprika

1 tablespoon olive oil

8 (1kg) chicken lovely legs

lemon wedges, to serve

Method

Combine tomato paste, garlic, chilli flakes (if using), sugar, lemon rind, lemon juice, worcestershire sauce, paprika and oil in a large glass or ceramic dish. Add chicken. Toss to coat. Cover. Refrigerate overnight.

Preheat oven to 200°C/180°C fanforced. Place chicken on a wire rack. Place rack over a baking dish. Roast, turning occasionally, for 35 to 45 minutes or until cooked through. Serve with lemon wedges.

 

SPICY CHICKEN WITH ASPARAGUS SALAD

600g chicken tenderloins                                1 x 35g packet taco seasoning mix

2 bunches asparagus, trimmed                      200g green beans, trimmed

1 ripe tomato, seeded, finely chopped           1 small red onion, finely chopped

Cooking oil spray

DRESSING

2 cloves garlic, crushed                                  2 tablespoons lemon juice

2 teaspoons olive oil                                       1 tablespoon white wine vinegar

2 teaspoons grain mustard                             2 teaspoons honey

Salt and pepper to taste

1. Combine chicken with seasoning a plastic bag; shake until evenly coated. Refrigerate, in bag, for 1 hour.

2. Cut asparagus and beans into 6cm lengths. Boil or microwave, asparagus and beans, separately, until just tender; drain. Rinse under cold water; drain well.

3. Dressing. Combine all ingredients in a jug; mix well.

4. Combine asparagus, beans, tomatoes and onion in a large bowl. Pour over Dressing; toss until coated.

5. Add chicken, in batches, to a heated, lightly oil-sprayed non-stick pan; cook until browned on both sides and tender.

6. Serve chicken over salad mixture.

SERVES 4                                                         1 serve = 1 protein

 

 

 

 

Super-easy chicken cacciatore

Ingredients (serves 4)                   1 serve = 1 protein

1 tablespoon olive oil

1kg mixed chicken pieces, trimmed

1 brown onion, roughly chopped

1 red capsicum, chopped

200g cup mushrooms, sliced

575g jar napoletana pasta sauce

1/2 cup pitted kalamata olives, halved

1/2 cup small fresh basil leaves

Cooked fusilli (spiral) pasta, to serve

Method

Heat oil in a large, non-stick saucepan over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Transfer to a plate. Add onion, capsicum and mushroom to pan. Cook, stirring, for 3 minutes or until softened.

Return chicken to pan. Add sauce. Cover. Bring to the boil. Reduce heat to low. Simmer for 25 to 30 minutes or until chicken is cooked through. Serve with a big gree salad

 

Tandoori chicken with cumin raita

Serves 2                                               1 serve = 1 protein 2 carbohydrates

Ingredients

200g (1 cup) basmati rice

1/2 tsp ground turmeric

60g (1/4 cup) tandoori curry paste

330g (1 1/4 cups) Greek-style natural yoghurt

520g chicken thigh fillets, cut into 2cm pieces

Olive oil spray

1 tsp cumin seeds, toasted

1 small tomato, seeded, finely chopped

1 Lebanese cucumber, finely chopped

Fresh coriander leaves, to serve

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Method

Cook the rice following packet directions, adding the turmeric to the cooking water with the rice.

Meanwhile, combine the tandoori paste and 2 tablespoons of the yoghurt in a large bowl. Add the chicken and toss to coat. Thread onto 8 soaked bamboo skewers.

Heat a barbecue grill or chargrill on medium. Spray the chicken with oil. Cook, turning, for 8-10 minutes or until cooked to your liking.

Combine cumin, tomato, cucumber and remaining yoghurt in a bowl. Divide the rice and chicken skewers among serving plates. Top with coriander and serve with the raita

 

 

Tasty Chicken and Pumpkin Stew

Spicy stews like this one are so lovely on cold winter evenings. This one could be adapted for the crockpot or slow cooker; reduce the liquid by half and cook on low for 6-8 hours.

Ingredients

spray olive oil                                        1 onion, chopped

1 clove garlic, chopped                               ½ tsp chilli flakes (or more or less to taste)

2 teaspoons smoked paprika                      1 teaspoon ground cumin

1 teaspoon ground coriander                      1 teaspoon cinnamon

600g boneless, skinless chicken breasts, cut into bite-sized pieces

1 granny smith apple, cut into cubes                 2 cups, peeled and cubed pumpkin

1 ½ cups salt-reduced chicken or vegetable stock         juice of 1/2 lemon or lime

Instructions

Heat a spray of oil in a large non-stick frying pan over medium heat and cook onions and garlic until onion is soft but not browned. Add the spices, stir to combine and cook for another couple of minutes.

Add the chicken, apple, pumpkin and stock and bring to the boil. Turn the heat down and simmer, covered, for 15-20 minutes. Remove lid and simmer for 10 minutes more or until sauce has reduced and thickened.

Squeeze in lemon or lime juice. Serve with couscous or rice.

Serves 6                                         1 serve = 1 protein, 1 carbohydrate

 

TERIYAKE CHICKEN WITH GREEN BEANS

1 teaspoon peanut oil

3 (500grams) chicken breast fillets, sliced

200 grams green beans, halved

½ cup water

2 tablespons black bean sauce

1 tablespoon sweet chilli sauce

1 tablespoon teriyaki sauce

1 clove garlic, crushed

2 teaspons grated fresh ginger

1 medium onion, sliced thinly

400 grams bok choy, sliced

1 ¼ cups bean sprouts

 

Heat oil in wok or large frying pan; stir fry chicken in batches until browned.

Return chicken to pan with beans, water sauces, garlic, ginger and onion;  stir-fry until beans are tender.

Add bok choy and bean sprouts; stir-fry until heated through.

 

Serves 4

 

 

 

Tangy Thai chicken salad

Ingredients (serves 4)                                  1 serve = 1 protein 2 tsp fat

1/4 cup (60ml) light coconut milk               2 tbs fish sauce

2 tbs grated palm sugar/sugar                    500g chicken thigh fillets

2 tsp sweet chilli sauce                      1 tbs lime juice

4 kaffir lime leaves centre vein removed, finely sliced

150g baby Asian salad leaves           1/3 cup canned water chestnuts sliced

1 red onion, finely sliced                             2 spring onions, finely sliced diagonally

1 tsp finely chopped galangal                     1 red chilli, seeds removed, finely sliced

1/3 cup each mint and coriander leaves, plus extra to garnish

50g roasted peanuts, roughly chopped

Method

In a large saucepan, stir together coconut milk, fish sauce and palm sugar over low heat until sugar dissolves, then bring to the boil. Add chicken, cover and simmer over low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.

For the dressing, add chilli sauce, lime juice and kaffir lime to poaching liquid. Stir to combine. Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chilli and herbs. Divide between plates, garnish with peanuts and extra herbs. Drizzle with dressing.

 

Thai larb salad

Ingredients (serves 4)                       1 serve = 1 protein, 1 fat

1 tbs peanut oil

500g lean chicken mince

1 stem lemon grass, pale section only, finely chopped

1 fresh long green chilli, finely chopped

60ml (1/4 cup) fresh lime juice

1 tbs fish sauce

1 tbs sweet chilli sauce

1 tsp finely grated lime rind

1/2 small red onion, thinly sliced

1/3 cup fresh coriander leaves

2 tbs torn fresh mint

Baby cos lettuce leaves, to serve

40g (1/4 cup) finely chopped roasted peanuts, to serve

Method

Heat half the oil in a wok over high heat until just smoking. Add half the chicken mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes colour. Transfer to a heatproof bowl. Repeat with the remaining oil, chicken, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.

Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the pork mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.

 

 

 

Thai style chicken wraps

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

1 tbs oil                                             1 onion, halved, sliced

2 garlic cloves, crushed                     1 small red chilli, finely chopped

600g chicken tenderloins, chopped             2 tbs brown sugar

1 lime, juiced                                              2 tsp fish sauce

1 cup torn fresh mint leaves                       1 baby cos lettuce, leaves separated

4 Patak’s chapatti wraps

Method

Heat the oil in a wok over a medium-high heat. Add the onion, garlic and chilli, and cook for 3 minutes or until golden. Add the chicken and increase the heat to high. Stir-fry for 5 minutes or until chicken is just cooked through.

Add the brown sugar, lime juice and fish sauce. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat and set aside to cool.

Toss the mint leaves through the chicken and serve with the lettuce and chapatti wraps.

 

 

Tray-roasted chicken with potatoes and garlic gravy

You may not be a master chef, but you still like to entertain. Here’s a foolproof, easy-to-make recipe that’s set to impress and fire up your inner cook!

Ingredients (serves  8)             1 serve = 1 protein, 1 carbohydrate

6 fresh thyme sprigs

4 (240g each) chicken breasts

12 small chat potatoes, halved

6 pickling onions, peeled, halved

2 fresh rosemary sprigs

3 garlic cloves

1/3 cup De Bortoli white wine

1 1/2 tablespoons olive oil

35g sachet onion and mushroom gravy mix

Method

Preheat oven to 220°C/200°C fan-forced. Remove leaves from 3 thyme sprigs. Place chicken, potato, onion, remaining thyme sprigs, rosemary sprigs and garlic (unpeeled) in a large baking tray. Drizzle with wine and oil. Sprinkle chicken with thyme leaves. Roast for 30 minutes. Remove garlic. Roast for 15 to 20 minutes or until chicken is cooked through. Carefully squeeze garlic flesh from skins. Discard skins.

 

Vietnamese Chicken Salad

100g rice vermicelli noodles               4 Tblsp sweet chilli sauce

2 lime, juiced                         2 tsp fish sauce

¼ cup rice wine vinegar              600g cooked chicken breast, shredded

2 red capsicum sliced thinly               2 carrot, cut into match sticks

150g bean sprouts                        ½ cup fresh mint leaves (and a few for garnish)

½ cup coriander leaves

 

Put noodles in a bowl.  Cover with boiling water, soak for 2-4 minutes until soft.  Stir to separate.  Drain and rinse.

In a small pan, heat sweet chilli sauce, lime juice, fish sauce and rice wine vinegar.  Boil for 2 minutes until thickened. Cool.

Combine chicken, capsicum, carrot, bean sprouts and herbs.  Add noodles and dressing.  Toss, garnish with extra herbs and serve.

 

Serves 6         1 serve = 1 protein, 1 carbohydrate

 

 

Questions

Filed under: Questions — Arlene @ 5:00 am

Question

When is gastric banding the best option?

Answer

Making the decision to lose weight and lead a healthier lifestyle is an important one and so it is important that you first consider all the options available to you. There are many factors to consider before choosing a weight loss option and I have outlined a number of those options below. Obviously the best option is to change your eating habits and exercise regularly. It is always preferable to surgery.

 

Laparoscopic Gastric Banding is the placement of a band around the top of the stomach through keyhole surgery. The Gastric Band is made of silicone and a balloon lines the inside. An access port, connected to the Gastric Band by tubing, is placed in the abdomen wall, which allows saline solution to be added or removed to change the size of the band. This is easily reversible.

 

Sleeve Gastrectomy (also known as Gastric Sleeve surgery) is a relatively new approach to weight loss surgery. Originally, it was the first stage of a far more complicated Gastric Bypass operation, but is now becoming more popular as a stand-alone procedure. It is not reversible and becoming very popular.

 

Gastric Bypass has been available for more than 35 years and is still a commonly used surgery in the United States. Gastric Bypass is traditionally done with a long incision in the abdomen, but can also be performed laparoscopically. It involves cutting the stomach off near the top so that a smaller pouch may be made, which is reconnected to the small intestine.

 

You should discuss the different options with your doctor and decide which one is suited to you and your health.

 

Question

What should vegetarians eat to get enough vitamins and minerals?

Answer

Most vitamins and minerals are found in abundance in plant foods.

Iron can be obtained from leafy greens, dried fruits (such as apricots, prunes and raisins), broccoli, wheat, peas and beans. Iron absorption is increased when iron-rich foods are eaten with a source of Vitamin C.

Calcium is abundant in dark leafy greens, broccoli, almonds, chick peas, soybeans, figs, carob and sea vegetables. The amount of calcium that is unused or excreted by the body increases dramatically in those people who eat a diet high in protein, especially dairy products and meat which are also high in phosphorus. Dairy products, claimed to be good sources of calcium, are actually calcium inhibitors because of their high protein content. The highest rates of osteoporosis are found in countries where calcium intake is greatest and most of the calcium comes from protein-rich dairy products.

Vitamin B12, which is produced by bacteria, is needed in microscopic amounts and is essential for the nervous system and all cell growth. Deficiency can lead to spinal cord degeneration and death. Almost every case of B12 deficiency is caused by malabsorption by the individual, not by a deficient diet. Some foods, such as cereal, are fortified with B12, however B12 tablets (derived from non-animal sources) are available as a supplement.

Vitamin D is actually a hormone and not a true vitamin. It is related to calcium metabolism. Deficiency can lead to rickets in children. Our bodies are designed to obtain vitamin D through exposure to sunlight. Because vitamin D is fat-soluble and can be stored in the body, reasonable time spent in the sunshine during warmer months (as little as 15 minutes per day) should provide enough to last the winter. Dark-skinned children and those who live in northern latitudes or in cloudy or smoggy areas should be sure to have reliable dietary sources of Vitamin D.

 

Question

What should I be eating for breastfeeding while pregnant ? I  am breastfeeding my almost seven month old daughter fully (with some solids and water) and have found out that we are expecting number two. What should I be eating so that all three of us are getting sufficient nutrition? I have been taking Blackmores Pregnancy and Breastfeeding Gold since the beginning of my first pregnancy, and have continued through breastfeeding.

Answer

Continue the vitamin supplement. Also keep in mind, however, that nursing while pregnant won’t necessarily be a walk in the park. For one thing (as you’ll undoubtedly recall), pregnancy (especially during the first and third trimesters) is an arduous endeavor. Pair that with the toll milk production takes on your body (and energy level) and you could have a recipe for sheer exhaustion. For another, the combination of nipple sensitivity in early pregnancy and nursing a hungry baby can be a painful one. What’s more, breastfeeding triggers the release of oxytocin (the hormone that causes contractions), so don’t be surprised if you feel some stronger-than-usual Braxton Hicks contractions toward the end of your pregnancy. (Stay calm — in most cases, these “practice” contractions are completely safe and uneventful.) If double-mommy-duty is taking its toll on you and weaning feels like the only option, don’t feel guilty about it (there’ll be plenty of time to prove your maternal prowess in the years to come!).

One potential snag you’ll need to watch out for when you’re a breastfeeding mom-to-be is a reduction in your milk production. In the beginning, you might have to keep a close eye on your supply — and your baby’s weight gain — to gauge whether you’re still producing enough milk or if a formula supplement might be necessary. (If your baby is old enough for solids, it might not become such an issue.) Keeping up your milk supply shouldn’t be too difficult, so long as you make sure you’re getting plenty of extra calories (after all, you’re eating for three now!). Aim for a total of 500 to 800 extra calories (300 for the fetus and 200 to 500 for milk production), four servings of protein, and six servings of calcium each day. And don’t forget about drinking: Focus on getting at least eight glasses of fluid per day.  Ensure you get sufficient sleep and rest!

Do be sure, too, to talk with your practitioner (and the pediatrician) as your pregnancy progresses. If you need help, ask for it (especially if you do continue breastfeeding both of your children once the new baby is born).

 

Question

Are vegetarians healthier in the longterm?

Answer

Even though nutritionists seem to disagree on many topics, all agree that plant-eaters tend to live longer and healthier lives than do animal eaters. In every way, the brocolli-munchers tend to be healthier than the meat eaters:

  • Vegetarians have a lower incidence of cancer, especially colon, stomach, mouth, oesophagus, lung, prostate, bladder, and breast cancers. The protection against intestinal cancers is probably due to the fibre in a plant-based diet. In fact, vegetarians have a lower incidence of nearly all intestinal diseases and discomforts, especially constipation and diverticulosis. The phytonutrients in plant foods, especially antioxidants, flavonoids, and carotenoids, may also contribute to protection against cancer.
  • Plant food is better for your heart, since it is low in cholesterol and saturated fat, and high in fiber. Vegetarians have a lower incidence of cardiovascular disease, namely heart attacks and stroke. A study of 25,000 Seventh-Day Adventists showed that these vegetarians had one-third the risk of dying from cardiovascular disease than a comparable meat-eating population. Another study showed that death from cardiovascular disease was fifty percent less in vegetarians. These statistics may be the result of more than just diet; vegetarians tend to have healthier overall lifestyles.
  • Plant eaters are much less likely to get diabetes than animal eaters.
  • Vegetarians tend to see better.
  • An eye disease called macular degeneration, which is deterioration of the retina leading to blindness, occurs less frequently in vegetarians.
  • Vegetarians tend to be leaner than meat eaters, even those who skin their chicken and trim the fat off their steak; and, in general, leaner persons tend to be healthier. Being lean does not mean being skinny. It means having a low percentage of body fat. Muscular weight-lifters tend to be lean, though no one would call them skinny. You don’t have to “beef up” at the dinner table to make muscle. Even the dietary guidelines recommend eating more vegetables and grains and less meat, despite pressure from the politically-connected meat industry to promote meat.

Question

I was born with a congenital heart defect and have two young children.  I would love to lose the 8kgs I’ve been left with from having children.  My problem is I am not to develop heart disease as this will shorten my life expectancy and I love delicious fatty tasting food, exercise is limited, I get puffed out easily and cannot put much strain on my heart.  I do not really have dinner as this makes it hard to breath, being so full.  I would love an idea of recipes that are easy to make, tasty, healthy food that will satisfy me like fatty food and a low exercise idea plan.

Answer

Having congenital heart disease you will have to become aware of the fat content of food, particularly the saturated and trans fats – both of which are hazardous to your health.  Reducing your fat intake is essential both for health reasons and in order to lose weight.  Your food can be tasty and quick to prepare without the excessive use of fat in your cooking.  On my website I publish recipes every month with the diet plan, and the past recipes can be found on www.arlenesway.com.au.  Eating smaller meals at night is ideal for weight loss.  Following the weekly diet menu would be ideal for your heart condition and assist you in weight loss.  Exercise does not have to be “so vigorous” that you are breathless.  Begin by walking at a comfortable pace for 15 minutes each day, and then slowly increase the time (and perhaps the speed).  You will find that both your fitness level will increase and your capacity for exercise will improve.  The walking will aid the weight loss program, and is also good for heart disease.  I suggest, however, that you consult your doctor prior to commencing any exercise regime. 

 

 

Vegetable Recipes

Filed under: Vegetables — Arlene @ 4:14 am

Asian greens and tofu salad

Ingredients (serves 6)                                                1 serve = 1 protein, 2 tsp fat

3 bunches (about 840g) snake beans, cut into 7cm lengths

2 bunches (about 500g) baby bok choy, quartered lengthways, washed

1 bunch coriander, leaves picked

2 x 300g pkts firm tofu, drained, cut crossways into 1cm-thick slices

250ml (1 cup) peanut oil

100ml soy sauce

5cm piece fresh ginger, peeled, finely grated

Method

Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.

Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.

Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.

Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Preheat a barbecue grill or chargrill on high.

Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.

Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.

Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.

 

Asian-style slaw with soy and chilli dressing

Ingredients (serves 6)                        1 serve = 1 fat, 1 carbohydrate

1 bunch baby pak choy, leaves, separated, washed, finely shredded

2 carrots, peeled, cut into matchsticks

4 green shallots, ends trimmed, thinly sliced

130g (2 cups) bean sprouts, trimmed

1 x 100g pkt Chang’s fried noodles

Soy & chilli dressing

60ml (1/4 cup) rice wine vinegar

55g (1/4 cup) caster sugar

1 small fresh red chilli, deseeded, finely chopped

1 tbs soy sauce

Method

To make the soy & chilli dressing, combine the vinegar and sugar in a small saucepan over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the dressing thickens slightly. Add the chilli and stir until well combined. Transfer to a heatproof bowl and set aside for 15 minutes to cool. Stir in the soy sauce.

Meanwhile, combine the pak choy, carrot, shallot and bean sprouts in a large bowl.

Add the noodles to the pak choy mixture and pour over the dressing. Toss until well combined. Serve immediately.

 

Asian-style coleslaw with marinated tofu

Ingredients (serves 4)                       1 serve = 1 protein

1 Lebanese cucumber

1 large carrot, peeled

1/2 small (about 300g) Chinese cabbage (wombok) (see note)

200g marinated tofu (see note), thinly sliced (we used a teriyaki-flavoured tofu)

4 spring onions, finely shredded

1/2 cup each mint and coriander leaves

Dressing

2 tbs caster sugar

1/3 cup (80ml) rice vinegar

1 tbs light soy sauce

1/2 tsp sesame oil

Pinch of ground Szechuan pepper

Method

For the dressing, place sugar and vinegar in a small pan over low heat and stir for 1 minute until sugar dissolves. Increase heat to medium and gently simmer for 2-3 minutes until syrupy. Pour into a heatproof bowl, cool for 10 minutes, then stir in soy, sesame and Szechuan pepper.

Meanwhile, cut cucumber and carrot into thin matchsticks and place in a bowl. Finely shred cabbage and add to bowl with tofu, spring onion and herbs. Pour over the dressing and toss to combine, then serve.

Notes

Szechuan pepper, marinated tofu and Chinese cabbage (wombok), are available from Asian food shops and selected supermarkets.

 

Asparagus, bean and pine nut salad

Ingredients (serves 4)

2 tablespoons pine nuts

125g green beans, trimmed

1 bunch asparagus, trimmed

1/4 cup French dressing

Method

Preheat oven to 180°C/160°C fan-forced. Place pine nuts on a baking tray. Bake for 4 to 5 minutes or until golden.

Cook beans and asparagus in a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water.

Place pine nuts, beans and asparagus in a large bowl. Add dressing. Toss to combine. Serve.

Notes

Variation: You could use flaked almonds instead of pine nuts. Serve with grilled chicken, trout or tuna.

 

 

 

Asparagus & haloumi salad

Ingredients (serves 4)                       1 serve = 1 protein

1 1/2 tbs olive oil

2 bunches asparagus, woody ends trimmed

1 x 250g pkt haloumi cheese, drained, cut into 4 lengthways

60g baby mesclun

Freshly ground black pepper

Method

Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.

Reheat pan over high heat. Cook the haloumi for 1 minute each side or until golden.

Divide mesclun and asparagus among serving plates.

Top with a slice of haloumi. Drizzle with the remaining oil and season with pepper.

 

Asparagus and Rocket Stir Fry       serves 4

750g asparagus                         1 Tblsp olive oil

2 cloves garlic, crushed             1 red capsicum, seeded, sliced

2 Tblsp balsamic vinegar           2 Tblsp tomato paste

1 Tblsp water                                     125g rocket

Cut each asparagus spear into 3 pieces.

Heat oil in wok or large pan;  Stir fry asparagus, garlic and capsicum until almost tender.

Add combined vinegar, paste and water; stir fry until asparagus is just tender.

Add rocket, stir until just wilted.

 

Baked Bananas             serves 6                 1 serve = 1 ½  carbohydrate

6 large firm ripe bananas                     1 cup sultanas

1/3 cup chopped pecan nuts                         1 cup maple syrup

1 Tblsp rum (optional)                        1 tsp vanilla essence

½ tsp cinnamon

Preheat oven to 180 degrees centigrade.

Spray a baking dish with non-stick cooking spray.  Peel bananas and place in the baking dish.  Scatter the sultanas and chopped pecan nuts into the dish.

Mix together the maple syrup, rum and vanilla essence, and pour over the bananas.  Sprinkle the cinnamon over the top and bake for 25 minutes, basting occasionally, until the bananas are golden.

Serves 6

 

Baked Ricotta with Roasted Capsicum Salad

200grams low fat ricotta cheese

2 Tablespoons finely grated Parmesan cheese

1 egg beaten lightly

1 teaspoon coarsely chopped sage fresh

3 fresh bay leaves chopped coarsely

2 medium red capsicums

2 medium yellow capsicums

250 grams mesclun

¼ cup balsamic vinegar

1 Tablespoon olive oil

1 Tablespoon honey

 

Preheat oven to 160 degrees centigrade.

Oil eight holes of a 12-hole 1/3-cup non-stick muffin pan.  Combine cheeses and egg in small bowl.  Divide ricotta mixture among prepared holes; sprinkle with combined herbs.

Place muffin pan in large baking dish; add enough boiling water to come halfway up side of pan.  Bake ricotta, uncovered, in moderately slow oven about 30 minutes, or until set.  Stand 10 minutes before turning ricottas out.

Meanwhile quarter capsicums; remove and discard seeds and membranes.  Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens.  Cover capsicum pieces with plastic or paper 5 minutes.  Peel away skin; slice capsicum and mesclun in large bowl with combined remaining ingredients.  Divide salad among serving plates; top each with two baked ricottas.

 

Serves 4                          1 serve = 1 protein

 

 

BANANA HEALTH SMOOTHIE

2 cups skim milk                                2 ripe bananas, chopped

½ teaspoon ground cinnamon             2 teaspoons honey

1 tablespoon wheatgerm                     4 ice-cubes

1. Blend all ingredients until smooth.

Serves 2                                             1 serve = 1 carbohydrate

 

 

 

Barbecued mushrooms with feta

Ingredients (serves 4)                       1 serve = ½ protein

300g fresh shiitake mushrooms, halved if large

200g swiss brown mushrooms, halved if large

300g oyster mushrooms, halved if large

1 tbs olive oil

2 garlic cloves, crushed

1/3 cup (80ml) balsamic vinegar

150g mixed salad leaves (such as frisee, mizuna and rocket)

1/2 cup flat-leaf parsley leaves

75g reduced-fat feta, crumbled

Method

Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.

Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.

Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.

Divide the salad among plates, then top with mushrooms and feta.

 

Barbecued pumpkin, red onion and spinach salad

Ingredients (serves 12)                      1 serve = 1 protein, 1 carb

1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced

1/4 cup (60ml) extra virgin olive oil

3 red onions, cut into wedges

300g baby spinach leaves

200g feta, crumbled

1 tbs wholegrain mustard

2 tbs red wine vinegar

Method

Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.

Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.

 

Bean and roast vegetable salad

 (serves 6)

1 medium red capsicum, thickly sliced           1 medium yellow capsicum, thickly sliced

2 zucchini, cut diagonally 1cm-thick slices    100g button mushrooms, halved

1 medium red onion, cut into wedges            1 tablespoon olive oil

2 tablespoons balsamic vinegar                     2 garlic cloves, crushed

250g cherry tomatoes                                     200g green beans, trimmed

2 tablespoons pine nuts, toasted                  

Method

Preheat oven to 200°C/180°C. Place capsicum, zucchini, mushrooms and onion in a large baking dish. Combine oil, vinegar and garlic in a bowl. Drizzle over vegetables. Toss to coat.

Roast for 20 minutes. Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.

Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.

Add beans to vegetable mixture. Toss to combine. Sprinkle with pine nuts. Season with salt and pepper. Serve.

Notes

Serves 6 as a side.

 

 

 

Beetroot, hazelnut and ricotta salad

Ingredients (serves 4)                       1 serve = 1 protein

850g can whole baby beets, drained, halved

1/2 cup dry-roasted hazelnuts, chopped

1/2 small red onion, thinly sliced

250g baked ricotta cheese, thinly sliced

60g mixed salad leaves

1 tablespoon olive oil

Method

Place beets, hazelnuts, onion, ricotta and salad leaves in a bowl. Toss to combine. Divide between plates. Drizzle with oil. Serve.

 

 

Beetroot and chickpea salad

Ingredients (serves 6)                                1 serve = 1 protein

1 bunch baby beetroot                                 1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar                      1/4 teaspoon Dijon mustard

1 garlic clove, peeled and halved                            80g baby English spinach leaves

400g can chickpeas, rinsed and drained                  1 red onion, cut into thin wedges

100g reduced fat fetta

Method

Preheat oven to 200°C. Wash beetroot and trim stems and roots, reserving any small beetroot leaves.

Wrap beets in a large sheet of foil and bake for 1 hour, or until the largest beetroot is tender when tested with a fork.

Combine olive oil, vinegar, mustard and garlic in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes. Remove and discard garlic.

Carefully unwrap beetroot. Leave until cool enough to handle. Peel off skin (wear rubber gloves to avoid staining your hands). Cut into quarters, or halves for the smaller ones.

Combine spinach leaves, reserved beetroot leaves, chickpeas and onion in a large bowl. Add dressing and toss to combine. Divide between serving plates, top with beetroot, then crumble fetta over the top. Sprinkle with freshly ground black pepper and serve immediately.

 

Bocconcini, tomato & basil salad

Ingredients (serves 8)                       1 serve = 1 protein, 1 fat

2 tbs extra virgin olive oil                              1 1/2 tbs balsamic vinegar

1 garlic clove, crushed                        1 tsp caster sugar

600g ripe tomatoes, cut into thin wedges

1 x 220g ctn baby bocconcini, drained, torn in half

1 cup fresh basil leaves, large leaves torn

Method

Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined.

Arrange the tomato and bocconcini in a shallow serving dish. Top with the basil. Drizzle over the dressing to serve.

 

BROCCOLI CORN SOUP

750g broccoli florets                                          3 potatoes, chopped

1 onion, chopped                                                1 tablespoon chopped fresh parsley

2 cups vegetable stock                                       2 cup skim milk

1 x 440g can creamed corn                                ½ teaspoon Moroccan seasoning

salt and pepper to taste

1. Combine broccoli, potatoes, onion, parsley and stock in a pan. 2. Bring to boil; simmer, covered, for about 25 minutes or until potatoes are tender.

3. Blend broccoli mixture, in batches, until smooth. Return to pan; stir in milk, corn, seasoning and salt and pepper. Stir over heat until hot.

Serves 4                                                           1 serve = 1 carbohydrate

 

Burghul, tomato and bean salad in lettuce cups

Ingredients (serves 4)                        1 serve = 1 protein

1/4 cup (40g) burghul (cracked wheat)

200g grape tomatoes, thinly sliced

2 salad onions, thinly sliced

2 tbs roughly chopped mint leaves

1/2 cup roughly chopped chervil or flat leaf parsley

2 tbs lemon juice

2 tsp olive oil

400g can soy beans, rinsed, drained

4 large butter lettuce leaves

Method

Place the burghul in a bowl, pour over 1/2 cup (125ml) boiling water, and soak for 10 minutes. Drain well, then use your hands to squeeze out any excess moisture.

Place the brughul, in a large bowl with the tomatoes, onion, mint, chervil or parsley, lemon juice, oil and beans. Season to taste with salt and pepper, then toss well.

Place a lettuce leaf on each plate, spoon the burghul mixture on top and serve.

Notes

Burghul and canned soy beans are available from selected supermarkets and health food shops. Chervil is available from selected greengrocers.

 

Carrot soup

Ingredients (serves 4)

1 tablespoon olive oil

1 leek, halved lengthways, thinly sliced

6 carrots, peeled, chopped

4cm piece ginger, peeled, grated

2 cups salt-reduced vegetable stock

2 cups water

yoghurt, dill, and toast, to serve

Method

Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.

Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.

Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.

Ladle soup into bowls. Top with tablespoon yoghurt (optional) and dill. Serve with toast.

 

 

 

Carrot and apple salad

Ingredients (serves 4)                                                   1 serve = ½ protein; ½ carbohydrate

100g (1 cup) walnut kernels

6 carrots, cut into matchsticks

1 green apple, peeled, cut into matchsticks

125ml (1/2 cup) fresh lemon juice

65g (1/3 cup) sultanas

60ml (1/4 cup) olive oil

1 tbs honey

Method

Preheat oven to 180°C. Place the walnuts on a baking tray. Bake for 5 minutes. Cool.

Place the carrot and apple in a bowl. Add half the lemon juice and toss to combine. Stir in the walnuts and sultanas.

Combine oil, honey and remaining lemon juice in a screw-top jar. Season with salt and pepper. Drizzle over salad. Toss to combine.

 

Broccoli and lentil salad with chilli and pine nuts

Ingredients (serves 4)                                                1 serve = 1 protein

600g broccoli, trimmed, cut into florets                 400g can brown lentils, rinsed, drained

2 tsp balsamic vinegar                                        1 tbs olive oil

6 shallots, ends trimmed, thinly sliced                  1 long fresh red chilli, deseeded, finely chopped

2 garlic cloves, thinly sliced                                75g baby spinach leaves

2 tbs toasted pine nuts

Method

Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.

Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.

Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.

Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.

 

 

 

Carrot & ginger soup with yoghurt

Ingredients (serves 4)                       1 serve = 1 protein

Olive oil spray

1 large brown onion, coarsely chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

2 tsp ground cumin

500g sweet potato (kumara), peeled, coarsely chopped

4 large (about 600g) carrots, peeled, coarsely chopped

1L (4 cups) water

1 tsp Massel Salt Reduced Chicken Style stock powder

130g (1/2 cup) low-fat natural yoghurt

Chopped fresh chives, to serve

Method

Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.

Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.

Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.

Ladle the soup among serving bowls. Top with yoghurt and chives to serve.

 

Caprese salad

This traditional caprese salad shines in the simplicity of the ingredients.

Ingredients (serves 2)             1 serve = 1 protein

2 large ripe tomatoes, thickly sliced

1 large fresh mozzarella or bocconcini ball, thickly sliced

Handful of fresh basil leaves

1/4 cup (60ml) Jingilli Extra Virgin

Olive Oil

Method

Overlap the tomato and cheese slices on a serving plate. Scatter over the basil leaves, then drizzle over the olive oil. Season to taste with salt and pepper.

 

 

Carrot and radish salad

Ingredients (serves 6)                                    1 serve = 1 tsp fat

60ml (1/4 cup) olive oil                       60ml (1/4 cup) fresh lemon juice

2 garlic cloves, finely chopped           1 tbs honey

1 tsp ground cumin                             1 tsp mild paprika

1/4 tsp ground cinnamon                    1/4 tsp rosewater essence (optional) (see note)

3 carrots, peeled, thinly sliced crossways

1 bunch radish, ends trimmed, thinly sliced

1 cup fresh mint leaves, torn

Method

Whisk oil, lemon juice, garlic, honey, cumin, paprika, cinnamon and rosewater, if desired, in a bowl. Season with salt and pepper.

Combine the carrot and radish in a large bowl.

Add dressing and mint to the salad. Toss to combine. Serve.

Notes

Although optional, rosewater adds a delicate fragrance to this dish.

Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 2 up to 3 hours ahead. Cover and store in the fridge. Continue from step 3 just before serving.

 

 

Cauliflower, chickpea, tomato & coriander curry

Looking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal. Spring vegies and stir-fried spices give this low-fat curry loads of flavour.

Ingredients (serves 4)                       1 serve = 1 protein

Olive oil spray                                    1 red onion, halved, cut into thin wedges

2 garlic cloves, crushed                     

2 long fresh green chillies, halved, deseeded, finely chopped

1 tsp cumin seeds, lightly crushed (see tip)    2 tsp ground coriander

1/2 tsp ground turmeric                       500g cherry tomatoes, halved

500g cauliflower, trimmed, cut into florets     125ml (1/2 cup) water

1 x 400g can chickpeas, rinsed, drained        200g green beans, cut into 3cm lengths

2 tbs chopped fresh coriander             Steamed basmati rice, to serve

Fresh coriander leaves, to serve

Method

Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.

Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.

Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.

Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.

Notes & tips

Use a mortar and pestle, or the end of a rolling pin, to crush the cumin seeds.

 

Chargrilled vegetable and bocconcini salad

Ingredients (serves 4)             1 serve = 1 protein, 2 tsp oil

2 eggplants, cut into 1cm-thick slices

2 zucchini, sliced lengthways

1 large yellow capsicum, halved, deseeded, thickly sliced

3 tomatoes, cut into 1cm-thick slices

olive oil cooking spray

180g baby bocconcini, drained, sliced

1/2 cup kalamata olives, pitted, halved

1 tablespoon extra virgin olive oil

crusty bread, to serve

Method

Place eggplant into a sieve. Sprinkle with salt. Set aside for 20 minutes. Rinse and pat-dry. Spray vegetables with oil. Season with salt and pepper.

Preheat a barbecue grill on medium-high heat. Cook eggplant, zucchini and capsicum for 2 to 3 minutes each side, or until tender. Transfer to a heat-proof dish. Cook tomatoes for 30 seconds each side. Remove to a plate.

Arrange vegetables, bocconcini and olives on plates. Season. Drizzle each plate evenly with oil. Serve with bread.

 

 

Chickpea salad

Ingredients                              1 serve = protein

400g can chickpeas, drained               3 spring onions, sliced

1 green capsicum, sliced           2-3 sticks celery, diced

1 carrot, grated                         1/2 cup fresh coriander

2 handfuls bean sprouts

Dressing:                                 salt and pepper

1 dessertspoon sesame oil                  tabasco to taste

1/4 cup lemon juice                             thumb-sized piece fresh ginger, grated

1 clove garlic                                      1 dessertspoon sesame seeds, toasted

Instructions

Combine dressing ingredients and mix well. Set aside.
Chop all the vegetables and combine in a large bowl.
Add the dressing and use your hands to mix together.

This is great by itself as a light meal or serve with grilled chicken, fish or steak for a substantial dinner.

 

Chickpea and feta salad

Ingredients (serves 4)                                                1 serve = 1 protein

4 lavash breads, each cut into 8 wedges

olive oil cooking spray

2 Lebanese cucumbers, diced

3 green onions, thinly sliced

250g cherry or grape tomatoes, halved

400g can chickpeas, drained, rinsed

1 cup flat-leaf parsley, roughly chopped

2 tablespoons mint, finely chopped

125g Greek feta, roughly chopped

2 tablespoons extra virgin olive oil

Method

Preheat a grill on medium-high heat. Lightly spray both sides of bread with oil. Place onto grill tray. Grill bread, turning once, until crisp. Set aside.

Place cucumbers, onions, tomatoes, chickpeas, parsley, mint and feta into a large bowl. Drizzle with oil. Season with salt and pepper. Gently toss to combine.

Arrange grilled bread on serving plates. Top with salad. Serve immediately.

 

 

CHICKPEA CASSEROLE                  SERVES 4                  1 serve = 1 protein, 1 carbohydrate

1 cup spiral pasta                       2 teaspoons oil                           1 small onion, chopped

1 clove garlic, crushed               400g can crushed tomatoes        310g can chickpeas, drained

2 Tblspfruit chutney                   1 tsp Worcestershire sauce        1 tablespoon chopped fresh parsley1 1 small carrot, thinly sliced    200g broccoli, chopped

1. Add pasta to a large pan of boiling water; boil until just tender; drain well.

2. Heat oil in a pan; add onion and garlic, cook until soft. Stir in undrained tomatoes, chickpeas, chutney and sauce. Simmer, uncovered, for about 10 minutes, or until liquid is reduced by about one-third. 3. Stir in parsley, carrot and broccoli. Bring to boil, simmer for about 5 minutes, or until vegetables are tender. Add pasta, stir over heat until warmed through.

 

 

Chilled cucumber soup

Ingredients (serves 4)            

4 Lebanese cucumbers, ends trimmed, coarsely chopped

390g (1 1/2 cups) Vaalia low-fat natural yoghurt

1/2 cup shredded fresh mint

2 green shallots, ends trimmed, thinly sliced

1 tbs finely grated lemon rind

60ml (1/4 cup) fresh lemon juice

Salt & freshly ground black pepper

Method

Place cucumber, yoghurt, mint, green shallot, lemon rind and lemon juice in the jug of a blender and blend until almost smooth. Taste and season with salt and pepper.

Transfer to a large bowl and place in the fridge for 1 hour to chill.

 

Chunky tomato, celery and bean soup

Ingredients (serves 4)                        1 cup = 1 carbohydrate

2 tbs olive oil, plus 1 tbs extra to drizzle

1 large onion, finely chopped

2 celery stalks, finely chopped

1 tbs chopped fresh rosemary leaves

2 garlic cloves, finely chopped

2 x 400g cans cannellini beans, rinsed, drained

2 cups (500ml) chicken or vegetable stock

5 tomatoes (750g total), chopped

2 tbs chopped flat-leaf parsley leaves

Method

Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add beans, stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls.

 

 

 

 

CORN AND SPINACH SHORT SOUP

4 cups vegetable stock                          4 cups water

2 x 310g cans creamed corn                             1 clove garlic, crushed

2 tablespoons light soy sauce                            4 spring onions, finely sliced

80g baby spinach leaves

WONTONS

2 spring onions, finely sliced                              1 clove garlic, crushed

60g tofu                                                            ¼ cup chopped parsley leaves

16 wonton wrappers                                         1 egg, lightly beaten

1. Place stock, water, corn, garlic and sauce in a large pan. Bring to boil; simmer, uncovered, for 10 minutes. Stir in spring onions and spinach.

2. Wontons. Process spring onions, garlic, tofu and parsley in a food processor until combined. Spoon a teaspoon of mixture into center of each wrapper. Brush edges with egg, gather at the top to form punches; pinch to seal.

3. Cook wontons in a pan of boiling water for about 10 minutes or until they float to the top; drain.

4. Divide hot soup among four bowl with four wontons in each.

Serves 4                       1 serve = 1 protein, 1 carbohydrate

 

CREAMY MUSHROOM SOUP

SERVES 4                                         1 serve = 2 tsp fat

2 teaspoons oil                                             2 medium onions, chopped

3 cloves garlic, crushed                      500g flat mushrooms, chopped

1 litre (4-cups) vegetable stock            2 tablespoons Worcestershire sauce

1/4 cup reduced-fat cream                            1 tablespoon chopped fresh thyme

salt and pepper to taste                      

1. Heat oil in a large pan, add onions and garlic; cook, stirring, until soft. Add mushrooms, cook, covered, stirring occasionally, for 10 minutes.

2. Add stock and sauce; simmer, uncovered, for about 5 minutes, or until mushrooms are tender; cool slightly.

3. Blend soup, in batches, until smooth. Return to same pan with cream; stir over heat, until hot. Stir in thyme then season with salt and pepper.

 

Eggplant, zucchini and goat’s cheese salad

Ingredients (serves 4)             1 serve = 1 protein, 1 fat

1 large eggplant, trimmed, cut into 1cm-thick slices

3 zucchini, trimmed, thinly sliced lengthways

2 red capsicums, quartered, seeded

1/4 cup (60ml) extra virgin olive oil

2 tsp cumin seeds

1 bunch mint, leaves picked

100g goat’s cheese, crumbled

1/2 cup (80g) toasted pine nuts

1 tbs sherry vinegar

Char-grilled crusty bread, to serve

Method

Preheat a barbecue or char-grill pan on high. Brush the eggplant, zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle with cumin seeds. Season with salt and pepper. Add a quarter of the vegetables to the grill and cook for 1-2 minutes each side or until charred and tender. Transfer to a bowl. Repeat in 3 more batches with remaining vegetables.

Add the mint, goat’s cheese and pine nuts and gently toss to combine. Place on serving plates. Whisk the vinegar and remaining oil in a bowl. Drizzle over the salad. Serve with char-grilled crusty bread, if desired.

Notes

If you aren’t a fan of goat’s cheese, substitute with another soft, crumbly cheese such as feta. Or try grilled haloumi.

 

FARMHOUSE SOUP

2 teaspoons oil                                   1 leek, sliced

1 clove garlic, crushed                        1 stick celery, chopped

1 medium carrot, diced                       500g pumpkin, peeled, chopped

1 parsnip, peeled, chopped                 1 litre beef stock

1 x 400g can brown lentils, undrained

1 x 400g diced tomatoes, undrained

1 tablespoon chopped fresh basil

2 tablespoons grated parmesan cheeese

1. Heat oil in a large pan. Add leek, garlic, celery, carrot, pumpkin and parsnip in a large pan; cook, stirring, until vegetables are tender.

2. Add stock, lentils and tomatoes. Simmer, covered, for about 20 minutes. Stir in basil.

3. Serve soup sprinkled with grated cheese.

SERVES 4                                         1 serve = 1 carbohydrate

 

Fast winter soup

Ingredients (serves 2)             1 serve = 1 carbohydrate

1 tbs olive oil                                      1 onion, chopped

1 long red chilli, seeds removed, finely chopped

1 celery stalk, chopped             1 carrot, chopped

1 tsp ground cumin                             1 tsp ground coriander

1 cup red lentils, rinsed, drained          1L (4 cups) chicken or vegetable stock

Low-fat natural yoghurt, to serve

Method

Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.

Add cumin and coriander and cook, stirring, for a further minute.

Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.

Season with salt and pepper. Serve in bowls with a dollop of yoghurt.

 

Fennel, pear & parmesan salad

 

Ingredients (serves 2)                                    1 serve = 1 protein, 1 carbohydrate                       

2 baby fennel, trimmed, fronds reserved

2 firm-but-ripe green-skinned pears

2 tbs extra virgin olive oil

1 tbs lemon juice

70g piece parmesan or pecorino Romano

2 tbs walnuts, toasted, roughly chopped

Method

Thinly slice the fennel across the bulb with a sharp knife or mandoline. To slice the pears, hold upright on the bench and thinly slice down each cheek to keep the natural shape. Place fennel and pear in a bowl.

Whisk oil and lemon juice together in a bowl, season, then lighten with a dash of water. Toss with fennel and pear, divide among plates, then scatter with chunks of parmesan, walnuts and fennel fronds.

 

 

 

Fresh asparagus soup

Ingredients (serves 2)

2 bunches (about 400g) fresh asparagus, trimmed

1  tbs olive oil

1 onion, finely chopped

2 1/2 cups (625ml) vegetable stock or water

1/2 small lemon, juiced

Salt and freshly ground pepper

Chopped fresh dill, to serve

Method

Chop the asparagus into 3cm pieces. Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes or until soft.

Add the asparagus and cook, stirring occasionally, for 5 minutes. Add the stock or water. Bring to the boil. Reduce the heat and simmer for 20 minutes. Set aside to cool slightly.

Blend the mixture in a food processor until smooth. Return to the saucepan. Add the lemon juice and season with salt and pepper. Serve  with the chopped dill and freshly ground pepper

 

Gazpacho

Makes                             2 cups (1 cup = 1 carbohydrate and 2 tsp oil)

Ingredients

2 large slices (about 70g) day-old crusty bread, crusts removed, torn

2 tbs red wine vinegar

1kg truss tomatoes, stems removed, coarsely chopped

2 shallots, ends trimmed, thinly sliced

1 garlic clove, chopped

1 tsp raw or caster sugar

2 tbs extra virgin olive oil

Finely chopped cucumber, to serve

Method

Combine the bread and vinegar in a bowl. Set aside for 10 minutes to soak.

Process the bread mixture, tomato, shallot, garlic and sugar in a food processor for 2 minutes. Add the oil and process until well combined. Strain through a fine sieve, pressing down with the back of a spoon to extract the liquid, into an airtight container. Discard the pulp.Taste and season with salt and pepper. Cover and place in the fridge for 4 hours or until well chilled.

Top with cucumber.

 

Ginger tofu with mushrooms

Ingredients (serves 6)                       1 serve = 1 protien, 2 carbohydrates

1 tablespoon vegetable oil

1 brown onion, thinly sliced

2 garlic cloves, sliced

4cm piece fresh ginger, peeled, cut into thin matchsticks

600g firm tofu, cut into 3cm squares

200g Swiss brown mushrooms, halved

100g enoki mushrooms, trimmed

2 tablespoons light soy sauce

1/3 cup vegetarian stir-fry sauce (see note)

1 bunch gai lan (Chinese broccoli), chopped

440g packet udon noodles

Method

Heat oil in a wok over medium-high heat. Stir-fry onion and garlic for 2 to 3 minutes or until just soft. Add ginger and tofu. Stir-fry for 3 minutes.

Add mushrooms, soy sauce and stir-fry sauce. Stir-fry for 2 minutes. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just tender. Remove from heat.

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until heated through. a fork, separate noodles. Drain. Serve noodles with ginger tofu and mushrooms.

Notes

Vegetarian stir-fry sauce is made using shiitake mushrooms, and can be substituted for oyster sauce.

 

Ginger Tofu and Vegetable Stir-Fry

3 large mushrooms

1 medium carrot

1 medium yellow capsicum

375g packet firm tofu, drained

2 teaspoons peanut oil

1-teaspoon sesame seed oil

2 teaspoons grated fresh ginger

2 cloves garlic, crushed

1-cup bean sprouts

½ bunch baby bok choy, shredded

1/3 cup drained water chestnuts, sliced

2 Tablespoons oyster sauce

2 teaspoons cornflour

1 Tablespoon water

6 lettuce leaves

 

Cut carrots, mushrooms, and capsicum into thin strips.

Cut tofu into 1 cm cubes.

Heat oils in wok or frying pan; add ginger and garlic, stir-fry 1 minute.

Add carrot, mushroom and capsicum, stir-fry vegetables until just tender.  Add sprouts, bok choy, chestnuts, oyster sauce and blended cornflour and water, cook, stirring, until sauce boils and thickens; stir in tofu.

Serve in trimmed lettuce.

 

Serves 6                          1 serve = 1 protein

 

 

Grilled asparagus with lime dressing

Ingredients (serves 6)                                1 serve = 1 carbohydrate

2 bunches asparagus, woody ends trimmed, halved lengthways

Olive oil spray

1 x 500g pkt frozen baby peas

1/2 red capsicum, deseeded, finely chopped

1/2 red onion, finely chopped

125ml (1/2 cup) fresh lime juice

1/2 cup fresh mint leaves, coarsely torn

2 tsp brown sugar

Method

Preheat a chargrill pan on high. Spray asparagus with olive oil spray and cook, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a bowl.

Cook the peas in a saucepan of salted boiling water for 4-5 minutes or until tender. Refresh under cold running water. Drain. Add to the asparagus.

Combine the capsicum, onion, lime juice, mint and sugar in a bowl. Taste and season with salt and pepper.

Add the capsicum mixture to the asparagus mixture and toss to combine. Arrange on a serving platter and serve.

 

 

Greek Salad

1 head Romaine lettuce                 ¼ Spanish onion, thinly sliced

1 green capsicum, thinly sliced     ½ cup radishes thinly sliced

1 large tomato cut into wedges     120 grams Feta cheese

¼ cup olive oil                        1/8 cup lemon juice or wine

¼ tsp dry mustard                   vinegar

¼ tsp oregano                         salt and pepper to taste

½ can flat anchovies well-drained 8 Calamata olives

Wash lettuce and spin dry.

Place lettuce, peppers, radishes, olives and onion in a bowl. Crumble feta and add to salad.

Mix in blender garlic, lemon juice, mustard oregano, oil.  Season with salt and pepper to taste.  Pour over salad.  Toss well. 

Arrange anchovies like the spokes of a wheel over the top of the salad.

Serves 4                  1 serve = 1 protein, 2 tsp fat

 

Grilled Chicken, Rocket, Pear and Parmesan Salad

300g skinless chicken breast fillet      120g rocket

1 punnet cherry tomatoes halved         2 medium pears thinly sliced

50g shaved parmesan cheese              ¼ cup balsamic vinegar

 

Grill chicken until golden brown and cooked through.  Remove, cut into slices and keep warm.

Arrange rocket in four serving bowls. Top with sliced chicken, cherry tomatoes and pear slices.

Top with Parmesan cheese and drizzle with balsamic vinegar.

 

Serves 4             1 serve = 1 protein, ½ carbohydrate

 

Haloumi, lentil & rocket salad

Ingredients (serves 4)                       1 serving = 1 protein, 1 carbohydrate

1 x 400g can brown lentils, rinsed, drained    1 x 250g punnet grape tomatoes, halved

2 Lebanese cucumbers, ends trimmed, halved lengthways, thinly sliced

60g baby rocket leaves                       1/2 small red onion, finely chopped

1 tbs fresh lemon juice                        1/2 tsp caster sugar

2 1/2 tbs olive oil                                1 x 180g pkt haloumi, cut into 8 slices

Method

Combine the lentils, tomato, cucumber, rocket and onion in a large bowl.

Place the lemon juice, sugar and 2 tablespoons of oil in a small bowl. Season with salt and pepper. Whisk to combine.

Pat the haloumi dry with paper towel and brush with the remaining oil. Heat a medium frying pan over medium heat. Add half the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining haloumi, reheating the pan between batches.

Drizzle the dressing over the salad and toss to coat. Divide the salad among serving plates. Top with the haloumi to serve.

Notes

Swap it: Swap the haloumi for 4 chicken breast fillets. Marinate the chicken in extra lemon juice and olive oil. Cook for 3 minutes each side.

 

 

HEARTY VEGETABLE SOUP

2 teaspoons oil                               2 onions, chopped

2 carrots, chopped                 1 turnip, chopped

2 sticks celery, sliced            2 medium potatoes, chopped

2 zucchini, chopped                       5 cups beef stock

1 x 400g can chopped tomatoes    ½ cup small tube pasta

1. Heat oil in a large pan; add onions and carrots, cook for about 5 minutes. Add turnip and celery, cook for a further 3 minutes.

2. Add potatoes and zucchini, cook for a further 1 minute.

3. Add stock, tomatoes and pasta. Bring to boil; simmer, covered, for 1 hour. Season with salt and pepper.

Serves 4          1 cup = 1 carbohydrate

 

Indian-style gazpacho

Spain’s famous chilled tomato and vegetable soup, made Indian with fresh chilli, ginger and pappadums, is the perfect start to your night.

Ingredients (serves 6)

250g vine-ripened tomatoes, quartered                            

1/2 red onion, chopped

1/2 red capsicum, deseeded, coarsely chopped               

Lebanese cucumber, peeled, deseeded, finely chopped

1 garlic clove, crushed                                          

1 tsp grated fresh ginger

1 small fresh red chilli, deseeded, finely chopped   

1 tbs chopped fresh coriander

2 small cooked pappadums, coarsely broken

250ml (1 cup) chilled vegetable stock

1 tbs white wine vinegar

1 tsp caster sugar

Natural yoghurt, to serve

Coriander leaves, to serve

Method

Place the tomato, onion, capsicum, cucumber, garlic, ginger, chilli and coriander in the jug of a blender and blend until almost smooth. Add pappadum and blend until the mixture thickens slightly.

Transfer the tomato mixture to a large bowl. Stir in the stock, vinegar and sugar. Season with salt and pepper. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to chill.

Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to serve.

Notes & tips

You can prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3 just before serving.

 

Italian-style risoni soup

Ingredients (serves 6)                       1 serve = 1 carbohydrate

1 tbs olive oil

1 medium fennel bulb, ends trimmed, finely chopped

1 large carrot, peeled, finely chopped

1 large zucchini, ends trimmed, finely chopped

2 garlic cloves, crushed

3 x 500ml ctns chicken consomme

75g (1/3 cup) risoni

85g (1/2 cup) shelled fresh peas

1 tbs finely chopped fresh tarragon

Salt & freshly ground black pepper

Method

Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and tender. Remove from heat.

Add the tarragon and stir to combine. Taste and season with salt and pepper.

 

 

 

Couscous and Mushroom Casserole

1 cup couscous                              2 cups water or vegetable broth

6 shallots chopped                 1 red capsicum chopped

1 green capsicum chopped            2 cloves crushed garlic

2 tsp olive/canola oil                      1 cup sliced mushrooms

1 cup canned chickpeas                        1 medium carrot, grated

Salt and papper to taste        ½ tsp dried basil

2 Tblsp minced fresh dill (or 1 tsp dried)

 

In a large saucepan sauté shallots, capsicum and garlic in oil until softened.  Add mushrooms and sauté 3-4 minutes longer.  Add water or broth and bring to boil.  Stir in couscous along with remaining ingredients.  Bring back to boil and simmer  until all liquid is absorbed (5-10 minutes).

 

Serves 4                  1 serve = 2 carbohydrates

 

Lentil soup

Ingredients (serves 4)                                    1 cup = 1 protein

2 tbs extra virgin olive oil, plus extra to drizzle      1 leek (pale part only), thinly sliced

2 carrots, finely chopped                                                2 celery stalks, finely chopped

2 tbs tomato paste                                             1 cup (200g) green or brown lentils, rinsed, drained

2L (8 cups) vegetable stock                               400g can chopped tomatoes

400g can cannellini beans, rinsed, drained                        2 tsp ground coriander

1 tsp smoked paprika (pimenton) (see note)                     1/3 cup finely chopped flat-leaf parsley

Method

Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.

Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.

Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.

Notes

Smoked paprika is available from gourmet food shops and selected delis.

It’s good to pick over the lentils and ditch any discoloured ones, then rinse (there’s no need to soak).

If your celery comes with leaves, chop and add them as well.

 

 

 

Lentil & tomato soup (1 cup = 1 carbohydrate)

1 tbs olive oil

1 small brown onion, coarsely chopped

1 x 400g pkt Fresh Veggie Mix

2 x 400g cans brown lentils, rinsed, drained

1 x 400g can Select Diced Italian Tomatoes

500ml (2 cups) vegetable stock

500ml (2 cups) boiling water

1/4 cup chopped fresh continental parsley

Freshly ground black pepper

4 multigrain rolls, to serve (optional)

Method

Heat the oil in a large saucepan over medium heat. Add the onion and vegetable mixture and cook, stirring occasionally, for 3 minutes or until the onion softens.

Add the lentils, tomato, stock and water to the pan. Cover and bring to the boil over high heat. Reduce the heat to medium and cook, partially covered, for 8-10 minutes or until the vegetable mixture is just tender. Add the parsley and stir until well combined. Taste and season with pepper.

Ladle the soup among serving bowls and serve with the rolls, if desired.

 

 

Lentil patties with roast tomato sauce

Ingredients (serves 4)                       1 serve = 1 protein, 1 carbohydrate

250g punnet cherry tomatoes, halved   1/3 cup basil, finely shredded

500g sweet potato, peeled,cut into 3cm pieces

2 teaspoons olive oil                                     1 small onion, finely chopped

1 garlic clove, crushed                        1 teaspoon ground cumin

1 teaspoon ground coriander                       

2 x 400g cans brown lentils, rinsed, drained

1/3 cup packaged breadcrumbs

baby rocket leaves dressed with lemon juice, to serve

Method

Preheat oven to 180°C. Arrange tomatoes, cut side up, on an oven tray. Roast for 30 minutes or until soft and lightly browned. Cool for 15 minutes. Transfer to a food processor and process to form a chunky sauce. Season with pepper. Stir in half the basil.

Wash sweet potato. Place on a microwave-safe, heatproof plate. Cover and cook for 5 minutes on HIGH (100%) or until tender. Drain. Transfer sweet potato to a bowl. Mash roughly with a fork.

Heat 1 tsp oil in a non stick frying pan over medium heat. Add onion and cook for 5 minutes or until light golden. Add garlic, cumin and coriander and cook, stirring, for 1 minute.

Using a fork, combine sweet potato, onion mixture, lentils and salt and pepper. Shape into 8 patties. Coat both sides lightly with breadcrumbs.

Heat oil in a non stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden. Place patties on plates. Spoon over sauce. Top with remaining basil. Serve with rocket.

 

 

 

Mexican spiced tomato soup

Ingredients                                       1 cup = 1 carbohydrate

2 tablespoons olive oil               2 large onions, chopped

2 cloves garlic, chopped           3 teaspoons Mexican seasoning (see below)

2 cans chopped tomatoes                   1 teaspoon Vegemite

2 tablespoons Worcestershire sauce    6 cups vegetable stock

1 1/2 cups red lentils                           1/3 cup tomato paste

2 tablespoons brown sugar                 1/2 cup fresh coriander, chopped (or use parsley)

 

Mexican seasoning:  In an airtight container or small jar, combine the following:

1 heaped tablespoon ground cumin

2 teaspoons brown sugar

Instructions

1 Heat oil in a large saucepan. Add onions and garlic and cook until light golden.

2 Mix in 3 teaspoons of the Mexican seasoning, then add tomatoes, Vegemite, Worcestershire sauce, stock, lentils, tomato paste and sugar. Bring to the boil and stir, then reduce heat and simmer for 45 minutes.

3 Add chopped fresh herbs.

 

 

Moroccan pumpkin soup

Take an Australian classic like pumpkin soup, add a Moroccan twist and make this “souper” meal which is vegan friendly.

Ingredients (serves 6)             1 cup = 1 carbohydrate

1/4 cup (60ml) olive oil

1 leek, white part only, thinly sliced

3 cloves garlic, finely chopped

1 red chilli, finely chopped

1 cinnamon stick

3cm piece ginger, peeled, thinly sliced

1 1/2 tsp cumin seeds

2 carrots, peeled, coarsely chopped

1.5kg butternut or pumpkin, peeled, seeded (see note), cut into 3cm pieces

1/3 cup (70g) yellow split peas

Juice of 1/2 lemon

Coriander sprigs and soup sprinkles, to serve

Method

Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.

Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.

Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

 

 

 

NOODLES PRIMAVERA

2 tsps vegetable oil                        200g button mushrooms, sliced

2 cloves garlic, crushed         1 x 425g can crushed tomatoes

Salt and pepper to taste        

250g packet vermicelli egg noodles

1 bunch asparagus, trimmed, cut into 2cm lengths

1 cup frozen peas                           3 cups small broccoli florets

1 cup loosely packed fresh basil leaves

 

Heat oil in a large pan; add mushrooms and garlic, cook, stirring, until mushrooms are soft. Add undrained tomatoes; bring to boil. Reduce heat; simmer, uncovered, for 5 minutes. Season with salt and pepper.

Meanwhile, add noodles to a large pan of boiling water; boil, uncovered, until just tender. Add asparagus, peas and broccoli to noodles in pan; boil for 1 minute. Drain noodles and vegetables well. Return to pan.

Add tomato mixture and basil to noodles; toss gently to combine.

Serve primavera topped with shaved Parmesan cheese.

Serves 4.         1 serve = 1 protein, 2 carbohydrates

 

OVEN BAKED VEGIE RISOTTO

2 cups arborio rice

3 cups vegetable stock

2 cups water

1 tablespoon margarine

salt and pepper to taste

200g button mushrooms, thinly sliced

3 spring onions, finely sliced

½ cup frozen peas, thawed

2 tablespoons grated parmesan cheese

1. Combine rice, stock, water, margarine, salt and pepper and mushrooms in a large ovenproof dish. Cover dish tightly with a lid.

2. Cook in a hot oven, 200oC, for about 30 minutes, or until rice is tender and liquid absorbed.

3. Stir in spring onions, peas and cheese. Cover; stand 2 minutes before serving.

Serves 4                          1 serve = 2 carbohydrates, 1 protein

 

Parsnip curry soup

Ingredients (serves 4)             roll = 2 carbohydrates

2 onions, chopped

30g butter

1 tbs curry powder

1kg parsnips, peeled, chopped

Salt & freshly ground pepper

4 ciabatta rolls, warmed

Method

Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.

Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.

Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.

Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.

 

 

 

 

POTATO WEDGES

8 x 120g washed potatoes, unpeeled

2 teaspoons Greek seasoning

1/4 teaspoon ground turmeric

2 teaspoons vegetable oil

1 tablespoon finely grated Parmesan cheese

Salt and pepper to taste

1. Cut each potato into 6 wedges.

2. Combine wedges, seasoning, turmeric, oil and cheese in a large bowl; mix well. Season with salt and pepper. Place wedges into a large baking paper-lined baking dish.

3. Cook, uncovered, in a moderate oven, 180°C, for about 40 minutes or until crisp and tender.

Serves 8

 

Quick vegetable curry

Ingredients (serves 4)

1 tbs sunflower oil

1 onion, finely sliced

2 tbs mild curry paste

400g canned chopped tomatoes (we used canned cherry tomatoes)

600g cauliflower, cut into florets

150g baby spinach

1 tbs chopped coriander, plus extra leaves to serve

Low-fat yoghurt, to serve

Method

Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yoghurt.

 

Quinoa Pilaf Recipe

Serves 6                         1 serve = 2 carbohydrates

2 Tbsp. olive oil

1 medium onion, chopped finely

3 cloves garlic, minced

1 cup finely-diced carrots

1 medium red pepper, chopped

2 cups quinoa, rinsed thoroughly through a fine sieve

4 cups vegetable broth

1 cup frozen peas, thawed

kosher salt or Maldon sea salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.

 

Quinoa salad with asparagus and feta

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

500ml (2 cups) water

150g (1 cup) quinoa, rinsed, drained

Olive oil spray

2 bunches asparagus, woody ends trimmed, cut into 4cm lengths

1 large red capsicum, halved, seeded, coarsely chopped

75g (1/2 cup) crumbled reduced-fat feta

40g (1/4 cup) sunflower seed kernels

4 shallots, trimmed, thinly sliced

2 tbs chopped fresh continental parsley

1 1/2 tbs fresh lemon juice

2 tsp honey

2 tsp olive oil

1 tsp sweet paprika

100g baby rocket leaves

Method

Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.

Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.

Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

Notes

Shopping tip: Find quinoa, the seeds of a plant related to spinach, in the health food section.

 

Roasted capsicum and spinach fritters

Makes 16

Ingredients (serves 4)

120g roasted red capsicum, thinly sliced                               1/3 cup finely grated parmesan cheese

1 roma tomato, deseeded, finely chopped                          60g baby spinach, shredded

baby spinach and diced tomato, to serve

Basic batter

2/3 cup self-raising flour                                                              2 eggs

1/2 cup milk

Method

Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth. Stir in capsicum, cheese, tomato and spinach.

Heat 1 tablespoon oil in a frying pan over medium heat. Using 1 heaped tablespoon mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 16 fritters. Serve with spinach and tomato.

Notes

When cooking in batches, transfer to a plate lined with paper towel while cooking remaining fritters.

Use olive oil to cook fritters.

Easy Vegetable Curry

Serve 4

Ingredients:

1 cup finely chopped carrot

1 cup finely chopped zucchini

1 cup finely chopped squash

2 tablespoons onion powder

1 tablespoon ground ginger

1 tablespoon garlic powder

1 cup water

1 tablespoons extra virgin olive oil

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground cardamom (optional)

Dash of cayenne pepper sauce or dried cayenne pepper

1 tablespoon tomato paste

1 bay leaf

Salt to taste

Fresh ground pepper to taste

1 tablespoon lemon juice (optional)

2 servings instant brown rice or quinoa

Directions:

Heat olive oil in a large skillet on medium-high heat.

Add vegetables, onion powder, ginger, garlic powder and 1/4 cup of water.

Cook mixture until vegetables are slightly tender.

Add curry powder, cumin, cardamom, cayenne pepper, and tomato paste.

Cook until mixture is brick red.

Add remaining water, bay leaf, salt, pepper and lemon juice.

Bring mixture to a boil.

Reduce heat and simmer for 15 minutes, stirring occasionally. The sauce should thicken.

Fish out the bay leaf and discard.

Add cooked rice or quinoa to mixture and stir.

Potato and Leek Soup            serves 4   1 serve = 1 carbohydrate

300g potato, peeled and cubed  1 onion, chopped                               1 clove garlic, crushed                        1 medium leek, sliced

2 chicken stock cubes                        2 cups water                  

375 ml evaporated skim milk               ½ tsp dried thyme                    

pepper to taste                                   2 Tblsp fresh coriander, chopped

In a large non-stick pan, sauté potato, onion, garlic and leek until the onion is transparent (use a cooking spray or steam with some of the chicken stock if required).

Dissolve the stock cubes in the water and stir into the vegetable mixture.  Add the evaporated skim milk, thyme, pepper.  Bring to the boil, reduce the heat and simmer, covered until the potato is tender.

Blend till soup is smooth.

Serve hot and sprinkle with coriander.

Red lentil & sweet potato soup

Ingredients (serves 4)             1 serve= 1 carbohydrate

1 tbs olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

500g orange sweet potato (kumara), peeled, cut into 2cm pieces

110g (1/2 cup) dried split red lentils

875ml (3 1/2 cups) vegetable stock

1 zucchini, coarsely grated

Plain savoury biscuits or bread, to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently, for 3 minutes or until the onion softens slightly.

Add the sweet potato, lentils and stock to the pan, and stir well to combine. Increase heat to high and bring to the boil. Reduce heat to medium and cook, covered, stirring frequently, for 20-25 minutes or until the lentils are tender.

Stir in zucchini and cook, uncovered, for 5 minutes. Serve with biscuits or bread.

 

Vegetable stir-fry

 

Ingredients (serves 4)

2 tbs vegetable oil                                                         1 onion, thinly sliced

100g carrots, cut into thin matchsticks               225g Swiss brown mushrooms, sliced

175g baby corn                                                            225g bean sprouts, trimmed

250g baby spinach                                                        1 lime, juiced

1 tbs honey

Stir-fry sauce

150ml teriyaki marinade                                                85ml soy sauce

3 tbs Worcestershire sauce                                           2 garlic cloves, crushed

50g grated ginger

Method

To make the sauce, combine teriyaki marinade, the sauces, garlic and ginger in a bowl and set aside.

Heat oil and butter in a wok over high heat. Add onion and cook for about 30 seconds. Add carrot, mushroom and corn, and stir-fry for 1 minute. Add bean sprouts and baby spinach and continue cooking for about 30 seconds until spinach begins to wilt.

Stir in sauce, lime juice and honey, and cook for long enough to just heat the sauce through.

 

Vegetable tagine salad

Ingredients (serves 4)                                   1 serve = 1 protein, 1 carbohydrate

1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)

1 carrot, sliced 2cm thick                                              1 zucchini, sliced 2cm thick

400g can chickpeas, rinsed, drained                        2 tbs Moroccan seasoning (see note)

1/3 cup (80ml) olive oil                                                 1 cup (200g) couscous

1 1/2 cups (375ml) vegetable stock, heated         Grated zest and juice of 1 lemon

250g punnet cherry tomatoes, halved    1 red onion, thinly sliced

1/2 bunch mint, leaves picked                   1/2 bunch coriander, leaves picked

2 tbs flaked almonds, toasted                                    170g tub tzatziki

Method

Preheat the oven to 200°C and line a baking tray with baking paper.

In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.

Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate. Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.

Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.

Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.

 

 

 

 

Thai chilli and cucumber salad

Ingredients (serves 4)

2 large Lebanese cucumbers, halved, deseeded, sliced

3 cups beansprouts, trimmed

2 green onions, thinly sliced

1/4 cup small fresh Thai basil leaves

1/4 cup small fresh mint leaves

1 long red chilli, deseeded, thinly sliced

1/2 cup Thai-style dressing (see note)

Method

Place cucumber, beansprouts, onion, basil, mint and chilli in a large bowl. Add dressing. Toss to combine. Serve.

Notes

Thai-style dressing is available from the Asian aisle of the supermarket. To make your own, combine 2 teaspoons brown sugar, 2 teaspoons rice wine vinegar and 1 tablespoon each of lime juice, fish sauce and peanut oil.

Serve with chargrilled chicken, fish

 

Thai sweet potato and lentil soup

Ingredients (serves 4)                                1 serve = 1 carbohydrate

Canola oil cooking spray

1 medium brown onion, finely chopped

3cm piece fresh ginger, peeled, finely grated

1 tablespoon Thai red curry paste

750g orange sweet potato, peeled, diced

3/4 cup red lentils, rinsed

3 cups salt-reduced vegetable stock

1 tablespoon lime juice

1 tablespoon fish sauce

2 teaspoons brown sugar

Fresh coriander leaves, to serve

Method

Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.

Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.

Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

 

Tofu and Vegetable Stir Fry

350g cauliflower, chopped                             350g broccoli, chopped

1 bunch asparagus, sliced                              350g green beans, sliced

¼ cup olive oil                                                 2 cloves garlic, crushed

1-tablespoon fresh thyme                               1 teaspoon cracked black pepper corns

375g packed firm tofu, cubed                         2 medium onions, sliced

250g button mushrooms, sliced                     ½ cup white wine

1 vegetable stock cube                                   3 teaspoons cornflour

1-cup water                                                     ¼ cup grated Parmesan cheese

 

Add cauliflower, broccoli, asparagus, beans and carrots to large pan of boiling water, boil 2 minutes, drain; rinse, drain.

Heat oil in wok or non-stick pan.

Add garlic, thyme, peppercorns and tofu, stir-fry until tofu is lightly browned, and remove.

Add onions and mushrooms to wok, stir-fry until onions are soft.

Add vegetable mixture, wine, crumbled stock cube and blended cornflour and water.  Stir until sauce boils and thickens.

Stir in tofu.

Serve sprinkled with cheese.

 

Serves 4           1 serve = 1 protein

 

 

 

TOMATO RICE SALAD

1 1/4 cups basmati rice

2 cups coarsely chopped fresh parsley

¼ cup chopped fresh mint

2 large tomatoes, finely diced

1 Lebanese cucumber, finely diced

3 spring onions, sliced

1/3 cup lemon juice

1 x 200g tub low-fat plain yoghurt

1/4 cup fat-free French dressing

salt and pepper to taste

1. Add rice to a large pan of boiling, salted water; boil, uncovered, until tender. Drain well.

2. Combine herbs, tomatoes, cucumber and spring onions in a bowl. Combine juice, yoghurt and dressing in a jug; pour over tomato mixture; mix well. Stir in rice; season with salt and pepper.

Serves 4                       1 serve = 2 carbohydrates

 

 

 

ROAST PUMPKIN ROCKET SALAD

750g-butternut pumpkin, peeled    Cooking oil spray

4 cloves unpeeled garlic              Salt pepper to taste

2 bunches asparagus, trimmed, chopped

200g baby rocket leaves

¼ cup shaved Parmesan cheese

1/3 cup bottled no fat dressing

Cut pumpkin into 3cm pieces. Place into a baking dish with garlic. Spray lightly with oil; season with salt and pepper.

Cook in a moderately hot oven, 190oC, for about 35 minutes, gently turning pumpkin over, or until tender and browned.

Microwave asparagus until tender; rinse under cold water, drain well.

Gently toss warm pumpkin with asparagus, rocket and cheese in a large bowl; drizzle with Dressing.

SERVES 8

 

PUMPKIN SOUP

1 teaspoon oil                         1 large onion, coarsely chopped

2 cloves garlic, crushed         1kg Queensland blue pumpkin, peeled, coarsely chopped           1 litre chicken stock

2 cups water                           1/4 teaspoon ground nutmeg

salt and pepper to taste         1/4 cup light sour cream

1 tablespoon chopped fresh chives

1. Heat oil in a large non-stick pan. Add onion and garlic; cook, stirring, until onion is soft. Add pumpkin, stock, water and nutmeg. Bring to boil; simmer, uncovered, for about 20 minutes or until pumpkin is soft.

2. Blend soup, in batches, until smooth. Return soup to pan. Bring to boil; season with salt and pepper.

3. Serve soup topped with sour cream; garnish with fresh chives.

Serves 4          1 cup = 1 carbohydrate

 

PUMPKIN SOUP

1 teaspoon oil

1 large onion, coarsely chopped

2 cloves garlic, crushed

1kg Queensland blue pumpkin, peeled, coarsely chopped

1 litre chicken stock

2 cups water

1/4 teaspoon ground nutmeg

salt and pepper to taste

1/4 cup light sour cream

1 tablespoon chopped fresh chives

1. Heat oil in a large non-stick pan. Add onion and garlic; cook, stirring, until onion is soft. Add pumpkin, stock, water and nutmeg. Bring to boil; simmer, uncovered, for about 20 minutes or until pumpkin is soft.

2. Blend soup, in batches, until smooth. Return soup to pan. Bring to boil; season with salt and pepper.

3. Serve soup topped with sour cream; garnish with fresh chives.

Serves 4

 

Ricotta and Rocket Cannelloni

2 spring onions, finely chopped            125g ricotta cheese

50g rocket or spinach leaves, blanched and roughly chopped

Fresh ground black pepper, to taste             2 tsp continental chopped parsley

1 fresh sheet lasagne                                       1 cup tomato pasta sauce

10g extra rocket for serving                           20g shaved parmesan cheese for serving

 

Combine spring onions, ricotta and rocket or spinach leaves. Season to taste.

Cut lasagne into four.  Cook sheets in a large pot of boiling water for 3 minutes or until tender, then refresh in cold water.  Divide ricotta mixture evenly along the longest length of the sheet.  Roll up to form a tube. Place I a 30cm x 18cm baking dish.

Pour tomato pasta sauce over cannelloni and bake at 180 degrees for 20 minutes or until heated through.  Serve cannelloni topped with rocket and shaved Parmesan.

 

Serves 2    1 serve = 1 protein, 1 carbohydrate

 

ROASTED TOMATO CARROT SOUP

6 large ripe tomatoes                                    2 medium carrots, halved

salt and cracked black pepper to taste           2 teaspoons olive oil

1 large leek, chopped                                   1 clove garlic, crushed

1/2 teaspoon sweet paprika                           1 litre (4-cups) vegetable stock

1/4 cup shredded fresh basil leaves

1. Quarter tomatoes. Place tomatoes and carrots in a non-stick baking dish. Sprinkle with salt and pepper.

2. Cook in a moderate oven, 180oC, for about 45 minutes or until tomatoes are wrinkled; cool.

3. Heat oil in a large pan; add leek, garlic and paprika, cook stirring for about 5 minutes, or until soft. Add tomatoes, carrots and stock; simmer, covered, for 15 minutes. Cool slightly.

4. Blend soup, in batches, until smooth. Return to pan; stir over heat until hot. Stir in basil.

Serves 4

 

Sesame Bok Choy            serves 4

2 tsp cornflour                          2 Tblsp water                           2 Tblsp hoisin sauce        1 Tblsp oyster sauce          2 tsp soy sauce                2 tsp sesame oil

800g bok choy                          1 Tblsp toasted sesame seeds

 

Blend cornflour with water in small jug.  Stir in sauces.

Heat oil in wok or large pan.  Stir fry bok choy and seed until bok choy is just tender. 

Stir in sauce mixture; stir until mixture boils and thickens.

 

 

STIR-FRIED TOFU VEGETABLES

cooking oil spray                                         1 medium onion, sliced thinly

200g hokkien noodles                                            2 cloves garlic, crushed

350g broccoli, cut into florets                                 1 red capsicum, sliced thinly

100g button mushrooms, sliced                    120g snow peas, halved

150g bean shoots                                         200g firm tofu, cut into cubes

1/3 cup Thai sweet chilli sauce                      2 tablespoons honey

1. Soak noodles in boiling water for 5 minutes; drain.

2. Spray a heated wok or pan with cooking oil; add onion and garlic, stir-fry until soft.

3. Add remaining vegetables; stir-fry for a few minutes or until just softened. Add tofu, blended sauce and honey and noodles, toss until heated through.

Serves 4                1 serve = 1 protein, 2 carbohydrates

 

SCRAMBLED EGGS WITH TOMATO SALSA AND BACON

4 egg-whites                                       1/4 cup reduced-fat milk

1 tablespoon chopped fresh chives     2 teaspoons oil

1/3 cup reduced-fat cheese                

TOMATO SALSA

1/2 small red onion, finely chopped     2 tomatoes, seeded, finely chopped

1 medium red capsicum, seeded, finely chopped

2 tablespoons chopped fresh parsley   1 tblspoon chopped fresh coriander

salt and pepper to taste

1. Tomato Salsa. Combine all ingredients in a bowl; mix well.

2. Lightly whisk egg whites in a small bowl until combined; whisk in milk and chives.

3. Heat oil in a medium non-stick pan; add egg mixture. Cook, stirring, until just set.

4. Meanwhile, cook bacon in a non-stick pan, on both sides, until browned.

5. Divide scrambled eggs between plates; top with cheese and Tomato Salsa.

Serves 2                          1 serve = 1 protein

 

Vegetable stir-fry

Ingredients (serves 4)

1 Tbs vegetable oil                                       1 onion, thinly sliced

100g carrots, cut into thin matchsticks          225g Swiss brown mushrooms, sliced

175g baby corn                                  225g bean sprouts, trimmed

250g baby spinach                                       1 lime, juiced

1 tbs honey                                       

Stir-fry sauce

150ml teriyaki marinade                       85ml soy sauce

3 tbs Worcestershire sauce                           2 garlic cloves, crushed

50g grated ginger

Method

To make the sauce, combine teriyaki marinade, the sauces, garlic and ginger in a bowl and set aside.

Heat oil in a wok over high heat. Add onion and cook for about 30 seconds. Add carrot, mushroom and corn, and stir-fry for 1 minute. Add bean sprouts and baby spinach and continue cooking for about 30 seconds until spinach begins to wilt.

Stir in sauce, lime juice and honey, and cook for long enough to just heat the sauce through.

 

 

 

Vegetarian biryani

Ingredients (serves 6)             1 serve = 2 carbohydrate

1 tablespoon vegetable oil                   1 brown onion, halved, thinly sliced

2 garlic cloves, sliced                          1 cinnamon stick

6 cardamom pods, bruised                 1 1/2 teaspoons ground cumin

1/4 teaspoon chilli powder                  2 cups basmati rice

3 cups vegetable stock              175g baby green beans, trimmed

200g cauliflower, cut into florets          100g button mushrooms, halved

1/2 cup fresh coriander leaves   2 tablespoons flaked almonds, toasted

1/4 cup low-fat yoghurt

Method

Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.

Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.

Top biryani with coriander and almonds. Serve with yoghurt.

 

 

Wild Rice Salad

Serves 4                          1 serve = 1 carbohydrate

250g wild rice

60g peeled pistachio

150g soft dried apricot, soaked in hot water for 5 minutes

1 small bunch of mint, leaves picked

1 small bunch of rocket

3 spring onions, roughly chopped

Zest and juice of 1 lemon

2 tbsp olive oil

1 large clove of garlic, crushed

Sea salt and freshly ground black pepper

 

Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked aldente. Drain and rinse under cold water.
While the rice is cooking, roast the pistachio in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.
In a bowl mix the rice, apricots and pistachios. Add the rest of the ingredients, toss well and season with salt and pepper to taste.

 

 

 

 

Veggie Surprise

1 brown onion diced                      2 Tblsp olive oil

2 large potatoes, peeled and diced      2 carrots, diced

2 cloves garlic, crushed               1 cup diced pumpkin

1 cup diced sweet potato             1 zucchini, sliced

1 head of broccoli cut into florets        ½ med head of cauliflower roughly cut

2 cups chicken/veg stock            1 bay leaf

2 Tblsp tomato paste                    1 tsp oregano

½ cup low fat tasty cheese                   2 Tblsp parsley

 

In a large saucepan cook onion in olive oil for 3-4 minutes until soft.  Add remaining ingredients except cheese and parsley.  Simmer over low heat for 30-40 minutes, or cook covered in moderate oven (180 degrees) for 45 minutes.

 

Remove bay leaf, spoon into vegetable serving bowls and top with tasty cheese and chopped parsley.

 

Serves 4             1 serve = 1 protein, 1 carbohydrate

Moroccan chickpea soup

Ingredients

 

2 teaspoons olive oil                               1 onion, finely chopped

1 large carrot, peeled, diced                           2 sticks celery, trimmed, diced

2 cloves garlic, crushed                                   2 teaspoons Moroccan seasoning

2 x 400g cans chickpeas, rinsed, drained              400g can chopped tomatoes

2 cups salt-reduced vegetable stock (or chicken stock) and 1 cup water

black pepper, to season                                  low-fat yoghurt, to serve (optional)

coriander leaves, to garnish

Instructions

Heat oil in a large heavy-based saucepan over a medium heat. Add onion, carrot and celery. Cook, stirring, for 5-6 minutes or until vegetables are soft. Add garlic and seasoning. Cook for 1 minute.

Add chickpeas, tomatoes and stock. Bring to the boil. Reduce heat to low, partially cover and simmer for 15 minutes. Set aside to cool slightly.

Place half the soup in a blender. Blend until smooth. Return to pan with remaining soup. Place over a medium heat, season with pepper and warm through. Ladle into bowls, top with a dollop of yoghurt (if using) and garnish with coriander.

Serves 4             1 serve = 1 carbohydrate

 

Pumpkin, Basil and Chilli Stir Fry

1 tsp peanut oil                              1 brown onion, thinly sliced

2 cloves garlic, sliced thinly                            4 fresh Thai chillies, sliced thinly

1 kg pumpkin, chopped coarsely                   1 tsp grated palm sugar

250g sugar snap peas                                      ¼ cup vegetable stock

2 Tblsp soy sauce                                   ¾ cup loosely packed basil leaves

4 green onions, sliced thinly                           ¼ cup unsalted roasted peanuts, halved

 

Heat oil in a wok and stir-fy brown onion until browned and crisp. Drain on absorbent paper.

Stir fry garlic and chill in wok until fragrant.  Add pumpkin and stir fry until browned all over and just tender.

Add peas, sugar, stock and sauce. Stir fry until sauce thickens.

Remove from heat.  Toss basil, green onion and nuts through the stir fry until well combined. Serve topped with fried onion.

 

Serves 4             1 serve = 1 protein, 1 carbohydrate

 

RICOTTA FRUIT SALAD

500g chopped fresh pineapple                       2 kiwi fruit, peeled, chopped

2 mangoes, peeled, chopped                         2 peaches, chopped

2 plums, chopped                                   1 passionfruit

1 x 250g punnet strawberries, quartered

RICOTTA TOPPING
200g ricotta cheese                                       ¼ cup icing sugar

½ cup low-fat mango-flavoured yoghurt        1 passionfruit

 

1. Combine pineapple, kiwi fruit, mangoes, peaches, plums and strawberries in a large bowl. Add passionfruit pulp; stir gently. Cover; refrigerate until serving.

2. RICOTTA TOPPING. Combine ricotta cheese, icing sugar, yoghurt and passionfruit pulp in a bowl; mix well.

3. Serve fruit salad with Ricotta Topping.

SERVES 4.

 

Roast Pumpkin and Goat’s Cheese Salad

750g peeled pumpkin, diced                 Vegetable oil spray

1 Tblsp olive oil                    2 large onions, halved and thinly sliced

1 Tblsp brown sugar                      2 Tblsp balsamic vinegar

Freshly ground black pepper                 1 head butter lettuce

120g fresh goats’ cheese crumbled

 

Preheat oven to 200 degrees centigrade.  Place pumpkin in a roasting dish and spray with vegetable oil spray. Roast for 30 minutes, until soft and golden.

 

Meanwhile, heat olive oil in a non-stick pan. Cook onion over medium heat for 3-5 minutes.  Add brown sugar, balsamic vinegar and pepper.  Cook until brown and syrupy.

Place lettuce leaves on plate. Top with the pumpkin, caramelised onions and goat’s cheese.

 

Serve 4               1 serve = 1 protein, 1 carbohydrate.

 

 

TOFU AND VEGETABLE STIR FRY

350 grams cauliflower, chopped            350 grams broccoli, chopped

250 grams asparagus, sliced                 350 grams green beans, sliced

3 medium carrots, sliced                        1 tablespoon olive oil

2 cloves garlic crushed                  1 tablespoon fresh thyme

1 teaspoon cracked black pepper         375 grams firm tofu, cubed

2 medium onions, sliced                 250 grams button mushrooms, sliced

½ cup dry white wine                     1 vegetable stock cube

3 teaspoons corn flour                   1 cup water

¼ cup grated parmesan cheese

 

Add cauliflower, broccoli, asparagus, beans and carrots t large pan of boiling water; boil, uncovered, 2 minutes, drain.  Rinse under cold water; drain.

Heat oil in wok or large non-stick pan; stir fry garlic, thyme, pepper, tofu until tofu is browned lightly, remove from pan.

Add onions and mushrooms to same pan; stir-fry until onions are soft.  Stir in vegetable mixture, wine, crumbled sock cube and blended  cornflour and wate; stir over heat until mixture boils and thickens.  Stir in tofu; serve sprinkled with cheese.

 

Serves 4                                  1 serve = 1 protein

 

 

Vegetable Fried Rice

You will need to cook about 1/3 cup long grain rice for this recipe.

 

1 clove garlic crushed                            1 tsp finely grated fresh ginger

2 Tblsp water                                 1 medium carrot finely chopped

2 small zucchini chopped finely  ½ red capsicum finely chopped

1 cup cooked long grain rice                 2 Tblsp soy sauce

3 shallots finely chopped             2 Tblsp finely chopped fresh coriander leaves

 

Combine garlic, ginger and the water in wok or large non-stick frying pan; cook over heat until ginger is soft.  Add carrot, capsicum and zucchini; cook for 5 minutes.  Stir in remaining ingredients; stir over heat until heated through.

 

Serves 2             1 serve = 1 ½  carbohydrate

 

VEGETABLES WITH COUSCOUS

1 teaspoon vegetable oil                                     150g button mushrooms, sliced

6 spring onions, sliced                                        2 cloves garlic, crushed

1 green zucchini, sliced                                      1 ½  cups vegetable stock

1 ½  cups couscous                                           salt and pepper to taste

2 tomatoes, seeded, chopped                              ¼ cup chopped fresh mint

½ cup plain low-fat yoghurt

1. Heat oil in a large non-stick pan; add mushrooms, spring onions and garlic, cook, stirring, until mushrooms are soft. Add zucchini, cook, stirring for a further 2 minutes. 2. Stir in stock; bring to boil. Remove from heat. Stir in couscous; stand, covered, for 5 minutes. Season with salt and pepper. Use a fork to gently stir in tomatoes.

3. Serve couscous topped with combined mint and yoghurt.

Serves 4                                               1 serve = 2 carbohydrates

 

 

WARM VEGETABLE SALAD

300g pumpkin, peeled, chopped                   2 medium carrots, chopped
1 red capsicum, chopped                    1 small fennel bulb, quartered

1 red onion, cut in wedges                            3 zucchini, cut in half

DRESSING

1/3 cup balsamic vinegar                     1 tablespoon brown sugar

¼ cup vegetable stock                                  1 tablespoon oil

salt and pepper to taste                       1 tablespoon chopped fresh rosemary

1. Dressing. Combine all ingredients in a bowl; mix well.

2. Place vegetables in a baking dish; pour Dressing over top.

3. Cook, uncovered, in a moderately hot oven, 190oC, for about 40 minutes, turning vegetables occasionally, or until tender and browned.

Serves 4                          1 serve = 1 protein

 

Watercress soup

Ingredients (serves 6)                       1 serve = 1 carbohydrate

100g unsalted butter                                     1 onion, sliced

1 leek, sliced                                                500g potatoes peeled, chopped

350g watercress, leaves picked            1L chicken or vegetable stock or water

300ml buttermilk

Method

Place the butter in a large saucepan over low heat. When melted, add the onion and leek and cook for 2-3 minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the potato is softened. Cool slightly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.

 

 

 

Wok-fried vegetables

Ingredients (serves 4)

2 tsp vegetable oil                     2cm-piece fresh ginger, peeled, finely grated

1 garlic clove, crushed              2 carrots, peeled, cut into batons

100g sugar snap peas, ends trimmed

2 green shallots, ends trimmed, thinly sliced lengthways

1 bunch choy sum, ends trimmed, finely shredded

1/2 baby wombok (Chinese cabbage), finely shredded

1 tbs light soy sauce                           125ml (1/2 cup) vegetable stock

Method

Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.

Divide vegetable mixture among serving plates. Serve immediately.

 

ZUCCHINI BEAN SALAD

2 medium zucchini, thinly sliced                   2 medium onions, thinly sliced

1 tablespoon salt                                                1/2 cup spiral macaroni pasta

1/4 cup caster sugar                                        1/3 cup white vinegar

2 teaspoons mustard seeds                            1/2 teaspoon ground turmeric

1 x 420g can four bean mix, rinsed, drained

2 sticks celery, thinly sliced

1 medium red capsicum, thinly sliced

1. Place zucchini and onions in a colander; sprinkle evenly with salt. Cover with a clean dry tea-towel; stand for 2 hours. Rinse vegetables well under cold water; drain well.

2. Meanwhile, add pasta to a large pan of boiling water; boil, uncovered, until tender; drain well.  

3. Combine sugar, vinegar, seeds and turmeric in a pan, stir until boiling. Then simmer, uncovered, for 3 minutes.

4. Stir in zucchini and onions, pasta, beans, celery and capsicums; simmer, uncovered, for a further 2 minutes. Pour mixture into a large bowl; refrigerate until serving.

SERVES 4                                          1 serve = 1 carbohydrate

 

Chicken Recipes

Filed under: Chicken — Arlene @ 4:06 am

Apricot chicken

Ingredients (serves 4)             1 serve = 1 protein, 1 carbohydrate

1/2 cup plain flour

1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed

2 tablespoons olive oil

1 large brown onion, peeled, cut into thin wedges

2 garlic cloves, crushed

1 tablespoon Moroccan seasoning blend

405ml can apricot nectar

1/2 cup Large Dried Apricots

1 cup couscous

1/3 cup flat-leaf parsley leaves, chopped

Method

Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.

Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.

Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.

Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.

Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

 

Asian-style chicken salad

Ingredients (serves 4)             1 serve = 1 protein

1L (4 cups) water

1 brown onion, halved

2 single chicken breast fillets

1 carrot, peeled, cut into matchsticks

150g snow peas, trimmed, thinly sliced

1 red capsicum, deseeded, thinly sliced

1/2 wombok (Chinese cabbage),hard core removed, finely shredded

3 green shallots, ends trimmed, thinly sliced diagonally

1/2 cup fresh coriander leaves

2 tbs fresh lime juice

1 tbs fish sauce

2 tsp brown sugar

1 fresh red chilli, deseeded, chopped

Method

Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.

Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.

Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

 

ASPARAGUS CHICKEN SALAD

4 x 50g pita pockets                                                                         olive oil spray

1 teaspoon lemon pepper seasoning                                           200g green beans, halved

2 bunches asparagus, coarsely chopped                                   1/3 cup frozen green peas

1 small red onion, thinly sliced                                                      1 cup firmly packed parsley leaves

1/2 cup semi-dried tomatoes, sliced                                            1/4 cup fat free Italian dressing

2 tablespoons olive oil                                                                      500g chicken tenderloins

1. Split bread in half horizontally. Spray cut-side lightly with oil; sprinkle evenly with seasoning. Place in a single layer onto oven trays.

3. Cook in a hot oven, 200oC, for about 10 minutes, or until crisp.

4. Meanwhile, boil, steam or microwave beans, asparagus and peas separately until tender; drain. Rinse under cold water; drain well.

5. Combine beans, asparagus, peas, onion, parsley, tomatoes and dressing in a large bowl; toss until combined.

6. Cook chicken on a heated, oiled grill plate until browned all over and tender. Stand chicken for 5 minutes; slice thickly.

7. To serve, divide bread evenly among plates. Top with salad mixture then chicken.

SERVES 4                                          1 serve = 1 protein, 2 carbohydrates

 

Balsamic vinegar chicken

Ingredients (serves 4)                                   1 serve = 1 protein

2 small (about 1kg each) chickens     1 bunch coriander

4 garlic cloves, crushed                      1 to 2 long green chillies, chopped

1/4 cup olive oil                                  1/3 cup balsamic vinegar

Green salad and lime wedges, to serve

Method

Cut chickens in half lengthways. Remove and discard back bones (you can ask a butcher to do this for you). Using a sharp knife, make a few cuts across each chicken. Place into a large glass or ceramic dish.

Wash coriander leaves, stems and roots. Dry well. Roughly chop leaves, roots and stems. Place into a food processor with garlic and chillies. Process until finely chopped. Add oil and vinegar. Process until combined. Season with salt and pepper. Pour mixture over chicken. Rub to coat. Cover. Refrigerate for at least 4 hours, or overnight if time permits.

Remove chicken from fridge 20 minutes before cooking to bring back to room temperature. Preheat barbecue grill on high heat. Reduce heat to low. Place chicken, skin-side down, onto grill. Cover with barbecue hood or a large baking dish. Cook for 15 minutes. Turn. Cook, covered, for a further 12 to 15 minutes or until just cooked through. Remove from heat. Cover loosely with foil. Stand for 10 minutes. Serve with salad and lime wedges.

 

 

Barbecue chicken skewers

Ingredients (serves 6)             1 serve – 1 protein; ½ carbohydrate

1 x 225g can pineapple pieces in natural juice, strained, juice reserved

2 tbs tomato sauce                                       1 tbs soy sauce

1 garlic clove, crushed                        1 red capsicum, cut 2cm pieces

4 shallots, ends trimmed, cut into 3cm pieces

12 (about 800g) chicken tenderloins, cut into thirds crossways

Olive oil spray

Method

Combine the pineapple juice, tomato sauce, soy sauce and garlic in a bowl. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.

Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.

Notes & tips

You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.

Allow 1 hour marinating time.

 

Barbecued chicken in Lime Chilli Marinade

4 single skinless chicken breasts (600g)        

Cooking oil spray

2 Tablespoons chopped fresh coriander

1 lime

Lime Chilli Marinade

1/3 cup limejuice

1 clove garlic

2 teaspoons grated fresh ginger

1 Tablespoon low-salt soy sauce

1 small fresh red-chilli, finely chopped

2 spring onions, chopped

Combine all ingredients in bowl; mix well.

 

Pound chicken fillets with a mallet to an even thickness.  Combine chicken and marinade in bowl, cover, refrigerate several hours or overnight.

Drain chicken; discard marinade.  Heat barbecue or griddle pan, coat with cooking spray, add chicken, cook on both sides until browned and tender.  Sprinkle with coriander, serve with lime wedges.

 

Serves 4                1 serve = 1 protein

 

Barbecue marinated chicken fillets

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbs

4 small chicken fillets

1/2 cup smoky barbecue sauce

500g Desiree potatoes, cut into 2cm pieces

3 corn cobs, peeled, washed

2 zucchini, trimmed, sliced lengthways into strips

1 tablespoon olive oil

2 garlic cloves

1/2 cup flat-leaf parsley leaves, chopped

125g punnet cherry tomatoes

Method

Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.

Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.

Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.

Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.

Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables

 

Chargrilled Chicken with Warm Tomato Salad

4 breast fillets (120g each)                 2 Tblsp lime juice

¼ cup sweet chilli sauce                     2 cloves garlic, crushed

4 fresh kaffir lime leaves, shredded           1 Tblsp oil

2 medium brown onions, sliced thickly     2 Tblsp red wine vinegar

¼ cup sugar (55g)                         2 Tblsp sweet chilli sauce, extra

¼ cup water                                  ¼ cup orange juice

6 medium egg tomatoes cut in wedges     3 shallots sliced thickly      

1 Tblsp bottled jalapeno chillies, chopped coarsely

 

Combine chicken, juice, sauce, garlic and leaves in large bowl; toss to coat chicken in mixture.

Heat oil in large saucepan; brown onion, stirring, until just softened. Add vinegar and sugar; cook, stirring, 2 minutes. Stir in extra sauce, the water and juice; add tomato and chilli, stir until heated through.

Cook drained chicken, in batches, on heated oiled grill plate (or grill or bbq) until browned both sides and cooked through.  Cover to keep warm.

Serve chicken on warm tomato salad; top with green onion.

 

Serves 4                 1 serve = 1 protein.

 

Chicken, artichoke and rocket salad (low-fat)

Ingredients (serves 4)                                    1 serve = 1 protein

Juice of 1 lemon

2 garlic cloves, crushed

1/3 cup (80ml) extra virgin olive oil

4 boneless chicken breast fillets

300g marinated artichokes, drained, quartered

2 tbs balsamic vinegar

2 tsp Dijon mustard

2 cups wild rocket

1/4 cup shaved parmesan

Lemon wedges, to serve

Method

Combine the lemon juice, garlic and 2 tablespoons of the oil in a non-metallic dish. Add the chicken fillets and coat with the marinade, then cover with plastic wrap and leave in the fridge for 30 minutes.

Preheat the oven to 180°C and lightly grease a baking tray.

Heat a chargrill or heavy-based frypan over high heat and cook the chicken for 3-4 minutes, turning once, until charred and nearly cooked through. Remove, place on the baking tray and cook in the oven for a further 5 minutes.

While the chicken is in the oven, place the artichokes on the chargrill or in the pan for 1-2 minutes, turning once, until lightly charred. Place in the oven to keep warm.

Mix together the remaining oil, balsamic vinegar and mustard, and season well. Remove the chicken and artichokes from the oven, allow the chicken to rest for a few minutes, then thickly slice.

Place the rocket in a large bowl with the chicken and artichokes, then toss together with the balsamic dressing. Divide between plates, scatter with shaved parmesan and serve with lemon wedges.

 

 

Chicken with dates and couscous

Ingredients (serves 6)                                        1 serve = 1 protein, 2 carbohydrates

2 red onions

3 cloves garlic

6 chicken thigh fillets

1 Tblsp olive oil

8 fresh dates

1 tsp ground cumin

1 tsp ground cinnamon, plus 1 pinch extra

1 pinch saffron threads (optional)

400g can chopped tomatoes

250ml (1 cup) chicken stock

1 cinnamon quill

400g (2 cups) instant couscous

20g (1/4 cup) flaked almonds

1 tbs lemon juice

1/4 bunch coriander

Method

Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.

Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

 

Chicken noodle soup

Ingredients (serves 4)                                  

3 tsp extra virgin olive oil                                                            1 brown onion, halved, coarsely chopped

1 large carrot, peeled, coarsely chopped                              1 celery stick, trimmed, coarsely chopped

1 dried bay leaf                                                                                                1/2 tsp ground turmeric

6 whole black peppercorns                                                         1kg chicken frames, skin and fat trimmed

2.5L (10 cups) cold water                                                              5 sprigs fresh thyme

5 sprigs fresh continental parsley                                            110g (2/3 cup) frozen peas, thawed

1 carrot, extra, peeled, finely chopped                                                

50g (1/2 cup) short-cut angel-hair pasta (Vetta brand)

2 tsp fresh thyme leaves                                                              Pinch of salt

2 tbs coarsely chopped fresh continental parsley

Method

Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, bay leaf, turmeric and peppercorns. Cook, stirring occasionally, for 10 minutes or until vegetables soften.

Add the chicken frames, water, thyme and parsley sprigs, and bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour. Transfer chicken frames to a heatproof bowl and set aside for 10 minutes to cool.

Strain the soup through a fine sieve into a large clean saucepan and discard vegetable mixture. Remove the chicken meat from the bones. Shred the chicken meat.

Bring the soup to a simmer over medium-high heat. Reduce heat to low and add the peas, extra carrot and pasta. Cook, uncovered, for 8 minutes or until pasta is al dente and carrot is tender.

Add the chicken meat and thyme, and stir to combine. Taste and season with salt. Ladle soup among serving bowls. Sprinkle with parsley and serve immediately.

Notes

Chicken frames are available from the poultry cabinet or deli of selected Woolworths stores.

 

 

 

Chicken & bean salad

Ingredients (serves 4)             1 serve = 1protein, 1 crabohydrate

2 tbs fresh lemon juice              2 tsp olive oil

1 garlic clove, crushed              3 tsp sumac

400g chicken tenderloins           400g kipfler potatoes, peeled

250g green beans, topped                   90g (1/3 cup) Dairy Farmers Lite Yoghurt

1/2 red onion, cut into thin wedges      1 cup fresh mint leaves

1 tbs chopped pistachio kernels

Method

Combine the lemon juice, oil, garlic and 1 teaspoon of sumac in a shallow glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 10 minutes to marinate.

Cook the potatoes in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Add the beans in the last 2 minutes of cooking. Refresh under cold running water. Drain.

Combine the yoghurt and remaining sumac in a small bowl.

Cut the potatoes into 2cm-thick slices. Place in a bowl. Add the beans, onion and mint. Season with pepper. Combine.

Preheat a barbecue grill or chargrill on high. Cook the chicken for 2 minutes each side or until lightly charred and cooked through.

Divide the potato mixture and chicken among serving plates. Top with the yoghurt mixture and pistachio to serve.

 

Chicken cacciatore

Ingredients (serves 6)                                   1 serve = 1 protein

1 tablespoon olive oil                                    1.4kg whole chicken, cut into large pieces (see note)

1/2 cup dry white wine                                                 737g jar oven-roasted garlic and onion pasta sauce

1 cup chicken stock                                         1/2 cup pitted kalamata olives

250g green beans, trimmed

Method

Heat oil in a large saucepan over medium heat. Add chicken. Cook, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Add wine to pan. Cook for 1 minute. Add sauce and stock. Return chicken to pan. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is almost cooked through. Remove cover. Cook, uncovered, for 35 minutes or until chicken is cooked through and sauce has slightly thickened, adding olives for last 5 minutes.

Meanwhile, cook beans in a saucepan of boiling water for 4 minutes or until just tender. Drain.

Serve chicken mixture with beans.

Notes

Rinse chicken. Pat dry with paper towel. Using kitchen scissors, cut backbone from chicken. Cut chicken into  6  pieces.

 

 

 

Chicken & cauliflower curry

Ingredients (serves 4)             1 serve = 1 protein 2 carbohydrates

1 tsp olive oil

1 brown onion, cut into thin wedges

3 (450g) desiree potatoes, washed, unpeeled, cut into 2cm pieces

300g piece cauliflower, cut into small florets

50g sachet Indian chicken madras curry

400g can diced tomatoes

1/2 cup (125ml) light coconut milk

500g chicken breast fillets, trimmed, cut into 2cm cubes

1/2 cup (80g) frozen peas

1 1/3 cups (270g) Sunrice basmati rice

1/4 tsp saffron threads

1/2 cup fresh coriander leaves

12 pappadums, cooked following packet directions

1/2 cup mango chutney, to serve

200g low fat natural yoghurt, to serve

Method

Heat the oil in a large non-stick frying pan over a medium heat. Add the onion, potato and cauliflower. Cook, stirring often, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the tomatoes, coconut milk and 2/3 cup (160ml) of water. Bring to a simmer. Cover and simmer for 15 minutes.

Add the chicken and cook for a further 10 minutes or until the chicken and vegetables are tender. Add the peas and cook for 1-2 minutes.

Meanwhile, place the rice and 3 cups (750ml) of water in a saucepan. Bring to the boil over a high heat. Reduce heat to low and stir in the saffron. Cook, covered, for 10 minutes. Remove from the heat and set aside, covered, for 10 minutes. Use a fork to separate grains.

Top the curry with the coriander leaves. Serve with the saffron rice, pappadums, chutney and yoghurt.

 

Chicken tikka masala skewers with coriander dressing

Ingredients (serves 4)                                   1 serve = 1 protein, 2 tsp fat

2 tbs tikka masala paste

1 1/2 cups (420g) thick Greek-style yoghurt

1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces

1 bunch coriander

2 tsp caster sugar

4cm piece ginger, finely chopped

2 garlic cloves, chopped

1/4 cup (60ml) extra virgin olive oil

Juice of 2 limes

1 telegraph cucumber, thinly sliced

2 tbs sunflower oil

Method

Soak 8 wooden skewers in cold water for 20 minutes.

Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.

Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.

Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.

Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.

Serve the skewers with coriander dressing and cucumber salad.

 

 

 

 

chicken and noodle salad

Serves 4                         1 serve = 1 protein, 1 carbohydrate

1 teaspoon peanut oil

2 small red chillies, seeds removed and finely chopped

2 cloves garlic, chopped

? cup (80ml) lime juice

150g vermicelli rice noodles

2 cooked chicken breast fillets, thinly sliced

2 Lebanese cucumbers, thinly sliced

½ cup mint leaves, halved lengthwise

Heat the oil in a small saucepan, add the chilli and garlic and cook for 1 minute. Remove from the heat and stir in the lime juice. Set dressing aside.

Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with the chicken, cucumber, mint and dressing.

Chicken Florentine

6 tsp plain flour                      ½ tsp salt

¼ tsp freshly ground black pepper      1 tsp olive oil

4 skinless, chicken breast fillets (125g each)

500g fresh spinach, stemmed, or 1 packet frozen leaf spinach

3 tablespoons shredded basil              1 clove crushed garlic

½ cup grated Parmesan cheese

 

On a sheet of greaseproof paper combine flour, salt, and pepper.  Mix well.  Dredge chicken in flour mixture, turning to coat.  Tap off extra mixture.

In a large non-stick frying pan, heat oil over a medium heat.  Add chicken and gently fry, turning once, until cooked through and no longer pink about 12 minutes.  Remove pan from heat, cover and keep warm.

Meanwhile, wash and drain fresh spinach but do not dry.  Place spinach , basil and garlic in a large pan, cover and cook over a medium heat until spinach is wilted, about 2 minutes.  Toss spinach mixture with a fork.

Place spinach mixture on a serving plate, arrange hot chicken on top of spinach and sprinkle with Parmesan cheese.  Serve immediately.

Serves 4                    1 serve = 1 protein

 

CHICKEN MELON SALAD

4 x 125g chicken breast fillets                             1 teaspoon sesame oil

½ teaspoon garam masala                                  100g mixed baby lettuce leaves

1/2 rockmelmon, peeled, sliced                           1 nashi pear, sliced

50g snow peas, trimmed, sliced lengthways        

DRESSING

½ cup low fat plain yoghurt                                ¼ cup orange juice

1 teaspoon honey                                               ½ teaspoon curry powder

salt and pepper to taste

1. Place chicken on an oven tray; brush with oil, sprinkle with garam masala.

2. Grill chicken, on both sides, until tender and cooked through. Cut chicken into thick slices.

3. DRESSING. Combine all ingredients in a screw-top jar; shake well.

4. Combine chicken, lettuce leaves, rockmelon, nashi pear and snow peas in a bowl. Add Dressing; toss until combined.

SERVES 4                                                        1 serve = 1 protein

 

 

 

CHICKEN MUSHROOM STIR-FRY

Cooking oil spray                                             500g chicken breast fillets, chopped

1 clove garlic, crushed                          150g beans, chopped

200g small button mushrooms, quartered           2 cups chopped Chinese cabbage

2 tablespoons teriyaki sauce                              1 tablespoon Chinese barbecue sauce

2 tablespoons water                                         

1. Spray a heated non-stick wok or pan with oil; add chicken, in batches, stir-fry until browned. Remove from wok.

2. Add garlic and beans; stir-fry for 1 minute. Add mushrooms and cabbage; stir-fry for 1 minute. Return chicken to wok with combined sauces and water; stir-fry until chicken is heated through.

Serves 4                                                           1 serve = 1 protein

 

Chicken stir-fry

Ingredients (serves 1)                                                1 serve = 1 protein, 2 carbohydrates

65g (1/3 cup) Jasmine rice                                            1 tsp peanut, vegetable or light olive oil

150g chicken tenderloins, sliced                                    1 tbs salt-reduced soy sauce

1 tbs mango ginger chutney                                           1 tbs water

1/2 small red capsicum, cut into thin strips                     1 small zucchini, cut into thin strips

40g snow peas, topped

Method

Cook the rice following packet directions. Drain and keep warm. Heat 2 tsp of the oil in a wok or frying pan over high heat until hot. Add the chicken and stir- fry tossing frequently, for about 2-3 minutes or until just tender. Transfer chicken to a plate. Combine the soy sauce, chutney and water and set aside.

Heat the remaining 2 tsp of oil in wok over medium-high heat and stir-fry the capsicum, zucchini and snow peas for 3-5 minutes or until tender.

Add the soy sauce mixture to the wok with the chicken and toss over high heat until the sauce has thickened. Serve with the cooked rice.

 

 

Chicken and Vegetable Stir fry       Serves 4 1 serve = 1 protein

4 breast fillets, sliced                          1/3 cup soy sauce

200g broccoli, chopped            1 Tblsp oil

150g green beans, sliced            1 small red capsicum, sliced

1 medium zucchini sliced           100g snow peas

1 tablespoon cornflour              2 tablespoon water

440g can unsweetened pineapple pieces

Combine chicken and sauce in bowl, mix well.  Boil, steam or microwave broccoli until just tender, drain.

Heat oil in large pan or wok, add undrained chicken, stir fry until lightly browned.  Add beans, pepper and zucchini, stir-fry 2 minutes.  Stir in broccoli, snow peas, undrained pineapple, bended cornflour and water.  Stir until mixture boils and thickens slightly. 

 

Comforting chicken and vegetable soup

Chicken soup is a great-tasting comfort food that makes you feel better if you’re a bit under the weather.       Serves 4                1 serve = 1 protein, 1 carbohydrate

Ingredients

3 cloves garlic                                    1 onion

2 teaspoons olive oil                           1/2 teaspoon white pepper

1 litre chicken stock                            2 skinless chicken breasts

1 potato                                    1 kumara

1 carrot                                    1 cup broccoli, chopped

1 cup chopped spinach             1/2 cup small pasta such as macaroni or orzo

1 tablespoon basil pesto

Method

Chop the onion and garlic and cut the carrot, potato and kumara into 2cm dice.

Gently fry the onion and garlic for a few minutes until soft. Add the carrot, potato and kumara and fry for 10 minutes or so. Add the stock and pepper and bring to the boil. Add the chicken breasts to the pot and simmer for 10-15 minutes, until the chicken is cooked.

Remove the chicken from the pot and leave to cool for a few minutes. Add the broccoli, pasta and spinach to the pot and bring back to the boil. Shred the chicken breasts and add the meat back into the pot. Cook until the pasta is done and the broccoli is tender but still has its green colour.

Remove from the heat, add the pesto and stir through. Season with salt and pepper.

 

 

CHICKEN NOODLE SOUP

2 x 125g chicken breast fillets     2 tsp cracked black pepper

1 clove garlic, crushed           2 teaspoons finely grated fresh ginger                 1 Tblsp sweet chilli sauce     cooking oil spray                    

2 litres chicken stock            2 teaspoons soy sauce

1 teaspoon brown sugar  100g cellophane noodles

½ cup bean sprouts         ¼ cup chopped fresh coriander

2 spring onions, thinly sliced

1. Combine chicken, pepper, garlic, ginger and sauce in a bowl. Cover; refrigerate for 30 minutes.

2. Spray a heated pan with cooking oil. Add chicken, cook until browned on both sides and almost cooked through. Cool; then slice thinly.

3. Combine stock, sauce and sugar in a large pan; bring to boil. Add noodles and simmer, uncovered, for about 2 minutes or until  tender. Return chicken to soup; stir over heat until hot.

4. Serve soup topped with bean sprouts, chopped coriander and spring onions.

Serves 4             1 serve = ½ protein, 1 carbohydrate

 

CHICKEN MUSHROOM STIR-FRY

Cooking oil spray                               500g chicken breast fillets, chopped

1 clove garlic, crushed                        150g beans, chopped

200g small button mushrooms, quartered      2 cups chopped Chinese cabbage

2 tablespoons teriyaki sauce                         1 tablespoon Chinese barbecue sauce

2 tablespoons water                                    

1. Spray a heated non-stick wok or pan with oil; add chicken, in batches, stir-fry until browned. Remove from wok.

2. Add garlic and beans; stir-fry for 1 minute. Add mushrooms and cabbage; stir-fry for 1 minute. Return chicken to wok with combined sauces and water; stir-fry until chicken is heated through.

Serves 4                                             1 serve = 1 protein

 

 

CHICKEN PESTO

600g chicken tenderloins                    2 tablespoons bottled pesto

1 clove crushed garlic                   1 cup couscous

1 cup boiling water                        2 spring onions, finely chopped

1/2 teaspoon lemon herb seasoning           2 tablespoons chopped fresh basil

150g baby spinach leaves                  

DRESSING

1/3 cup buttermilk                         2 tablespoons chopped fresh basil

1 tablespoon bottled pesto                  1 clove garlic

1. Combine chicken, pesto and garlic in a bowl. Cover; stand for 30 minutes or refrigerate overnight.

2. DRESSING. Combine all ingredients in a blender; blend until pureed.

3. Combine couscous and water in a heatproof bowl. Cover; stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork; stir in spring onions, seasoning and basil.

4. Heat a lightly oiled grill pan; add chicken, cook for about 2 minutes on each side, or until tender.

5. Arrange spinach over four plates; divide couscous then chicken over top. Serve drizzled with Dressing.

 

Serves 4                    1 serve = 1 protein, 2 carbohydrates

 

Chicken Salad

300g cooked chicken breast                     1 piece celery chopped

2 sweet gherkins, chopped finely                       1 boiled egg

1 Tblsp low fat mayonnaise                     4 small bread roll (60g each)

  1. 1.     Finely chop chicken.
  2. 2.     Mix the chicken, celery, gherkins in a bowl.  Peel the boiled egg and mash and put into the bowl.
  3. 3.     Add the mayonnaise and mix everything well.
  4. 4.     Serve on the roll.

 

Serves 4                          1 serve = 1 protein

 

CHICKEN SALAD WITH SALSA

400g chicken tenderloins, well trimmed

1 small red capsicum, chopped

1 small yellow capsicum, chopped

2 sticks celery, sliced

4 spring onions, chopped

2 small tomatoes, sliced

1-cup baby spinach leaves

4 flat mushrooms, sliced

2 tablespoons bottled no oil French dressing

SALSA

1/2 x 420g can mexibeans

1 tablespoon lemon juice

1 tablespoon chopped fresh coriander

1. Cook chicken tenderloins on a heated, lightly oiled grill pan, on both sides, until cooked through. Remove.

2. Combine capsicums, celery, spring onions, tomatoes, spinach, and mushrooms and dressing in a large bowl; toss well.

3. SALSA. Combine all ingredients in a small bowl; mix well.

4. Serve salad topped with chicken tenderloins and Salsa.

SERVES 4                      1 serve = 1 protein, 1 carbohydrate

 

 

Chicken, spinach and chickpea salad

Ingredients (serves 4)             1 serve = 1 protein, 1 carbohydrate, 2 tsp fat

2 cooked chicken breasts shredded              250g cherry tomatoes, halved

300g can chickpeas, drained, rinsed             

1/3 cup flat-leaf parsley leaves, roughly chopped

100g feta cheese, crumbled                           2 Tblsp olive oil

1 lemon, juiced                                   200g baby spinach

crusty bread, to serve                                  

Method

Combine chicken, tomatoes, chickpeas, parsley and feta in a large bowl. Season with black pepper. Toss gently to combine.

Combine oil, 2 tablespoons lemon juice and salt and pepper in a small bowl. Whisk until well combined.

Add spinach to chicken. Drizzle with dressing. Toss to combine. Serve with bread.

 

Chilli chicken & almond stir-fry

Ingredients (serves 4)                       1 serve = 1 protein

1 tbs peanut oil

85g (1/2 cup) blanched almonds

500g chicken breast fillets, thinly sliced

2 garlic cloves, finely chopped

2 tsp finely chopped fresh ginger

2 tsp chilli bean paste

1 tbs oyster sauce

1 tbs light soy sauce

1 tbs dry sherry

4 shallots, ends trimmed, thinly sliced diagonally

Steamed rice, to serve

Method

Heat one-third of the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 1 minute or until golden. Transfer to a plate.

Heat half the remaining oil in the wok until just smoking. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to the plate. Repeat with the remaining chicken, reheating the wok between batches.

Heat remaining oil in the wok until just smoking. Add the garlic and ginger, and stir-fry for 1 minute or until soft. Add the chicken, almonds and chilli bean paste, and toss to combine.

Add the oyster sauce, soy sauce and dry sherry to the wok. Stir-fry for 2 minutes or until the sauce thickens. Stir in half the shallot.

Transfer the stir-fry to a serving platter and top with the remaining shallots. Serve with steamed rice.

 

 

Chilli orange baked chicken

Ingredients (serves 8)                                                1 serve = 1 protein

2 garlic cloves, crushed                                                 2 tsps finely grated orange rind

1/2 cup orange juice                                                     1 tblspoon Mexican chilli powder

2 teaspoons dried oregano                                            1 teaspoon ground cumin

4 (1kg) chicken thighs on the bone, skin removed          4 (700g) chicken lovely legs

Method

Combine garlic, orange rind, orange juice, chilli, oregano and cumin in a large bowl. Add chicken pieces. Toss to combine. Cover and refrigerate for 4 hours or overnight.

Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place chicken pieces on a wire rack in roasting pan. Spoon over remaining marinade. Roast, turning occasionally, for 50 minutes or until juices run clear when thickest part is pierced with a skewer. Chilli orange baked chicken Stand, covered, for 10 minutes. Serve.

 

Chilli and Honey Chicken Salad

480g breast fillets, sliced thinly

¼ cup honey

4 red Thai chillies, seeded, sliced thinly

1 Tablespoon grated fresh ginger

500g asparagus, trimmed

2 tablespoons peanut oil

4 green onions, sliced thinly

1 medium green capsicum, sliced thinly

1 medium yellow capsicum, sliced thinly

1 medium carrot, sliced thinly

150g Chinese cabbage, shredded finely

1/3 cup lime juice

 

Combine honey, chicken, chilli and ginger in medium bowl.

Cut asparagus spears in half, boil, steam or microwave until just tender.  Rinse immediately under cold water, drain.

Meanwhile, heat half of the oil in large wk or frying pan; stir-fry chicken, in batches, until browned all over and cooked through.

Place chicken and asparagus in large bowl with onion, capsicums, carrot, cabbage, juice and remaining oil; toss gently to combine.

 

Serves 4                1 serve = 1 protein

 

Chilli chicken with yoghurt lentil salad

Ingredients (serves 4)                      1 serve = 1 protein, 2 carbohydrates

4 single chicken breast fillets

2 tsp piri piri seasoning

Olive oil spray

1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve

1 tbs fresh lemon juice

2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed

1/4 cup (45g) Sunbeam currants

1/4 cup fresh continental parsley leaves

1/4 cup shredded fresh mint

Salt & freshly ground pepper

Lemon wedges, to serve

Method

Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.

Whisk the yoghurt and lemon juice in a small bowl until smooth.

Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

Citrus chicken

Ingredients (serves 6)             1 serve = 1 protein

6 skinless chicken breast fillets

3 cloves garlic, crushed

4 tbs orange marmalade

Zest and juice of 1 orange

1 tbs oil

300ml chicken stock

Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve

Method

Preheat the oven to 180°C.

Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and oil in a bowl and beat with a fork to combine.

Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.

Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.

 

 

 

 

Curried Apricot Chicken

1/3 cup chicken stock          1/3 cup water

125g dried apricots              1 Tblsp olive / canola oil

1 onion, chopped          ½ tsp coriander            

½ tsp cumin                   ½ tsp turmeric

¼ tsp cinnamon            freshly ground black pepper

4 chicken breasts (120g each)

 

In a saucepan bring the chicken stock and water to the boil. Turn off the heat and add the apricots to soak in the hot liquid for approx. 1 hour.  Remove apricots and liquid.

Heat oil in a non-stick frying pan.

Fry the onion until tender. Stir through the spices.

Add the chicken and fry until golden brown.  Return the apricots and liquid.

Cover with lid and simmer over low heat for approx. 20 minutes or until chicken is tender (add extra stock if required).

Serve with crisp green salad.

 

Serves 4                         1 serving = 1 protein, 1 carbohydrate, 1 fat

 

Dukkah chicken and quinoa salad

Ingredients (serves 4)                       1 serve = 1 protein, 2 carbohydrates

1 cup quinoa, rinsed (see note)

Olive oil cooking spray

2 medium carrots, peeled, diced

2 (250g each) chicken breast fillets, trimmed, halved horizontally

2 tablespoons pistachio dukkah (see box)

1/3 cup orange juice

1/3 cup finely chopped fresh flat-leaf parsley leaves

1/4 cup shredded fresh mint leaves

2 green onions, finely sliced

2 teaspoons extra-virgin olive oil

Method

Place quinoa and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse. Drain.

Meanwhile, lightly spray a frying pan with oil. Heat over medium-high heat. Cook carrot, stirring, for 5 minutes or until just tender. Transfer to a bowl.

Place chicken on a plate. Sprinkle both sides with dukkah. Cook chicken in pan over medium heat for 5 to 6 minutes each side or until golden and cooked through.

Combine quinoa, orange juice, parsley, mint, onion, oil and carrot in a bowl. Season with pepper. Toss to combine. Serve chicken with quinoa salad.

 

 

 

Honeyed Chicken Stir Fry

600g chicken breast sliced thinly      2 Tblsp soy sauce

¼ cup honey                          1 clove garlic crushed

1 tsp finely chopped fresh ginger       100g shitake mushrooms, sliced thinly

1 red capsicum chopped finely   160g snake beans, cut into 8cm lengths

425g can baby corn, drained

 

Combine chicken, sauce, honey, garlic and ginger in large bowl; refrigerate for several hours or overnight.

Stir-fry mixture in batches in heated wok.  Add mushroom, capsicum, beans and corn to wok; stir-fry for about 5 minutes or until beans are just tender.

Stir in chicken; cook, stirring, for about 2 minutes or until chicken is hot.

 

Serves 4                 1 serve = 1protein, 1 carbohydrate

 

Garlic & mint chicken with crunchy cos salad

 

A fantastic chicken recipe that’s bound to become a weeknight favourite.

Ingredients (serves 4)                       1 serve = 1 protein

4 small (about 170g each) chicken breast fillets, each cut into 2 thin fillets

2 tbs roughly chopped mint leaves                2 garlic cloves, crushed

1 tsp dried chilli flakes                        1 1/2 tbs olive oil

1 baby cos, leaves separated, finely shredded

1/2 punnet (about 80g) snow pea sprouts, roughly chopped

2 spring onions, finely chopped

1 tbs white wine vinegar

Method

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Meat Recipes

Filed under: Meat — Arlene @ 4:04 am

Asian beef stir-fry

Ingredients (serves 4)                   1 serve = 1 protein, 2 carbohydrates

500g hokkien noodles

2 tsp olive oil

400g lean beef rump steak, excess fat removed, thinly sliced across the grain

200g broccoli, cut into small florets

2 medium zucchini, cut into thick sticks

150g green beans, topped, diagonally sliced

1 tbs water

2 tbs hoisin sauce (Ayam brand)

2 tbs soy sauce

Method

Place the noodles in a large heat-resistant bowl and cover with boiling water. Stand for 5 minutes and then drain well. Set aside.

Meanwhile, heat 1/2 the olive oil in a large wok over high heat. Add the beef and stir-fry for 2-3 minutes or until just cooked. Remove from the wok and set aside.

Add the remaining olive oil and reduce heat to medium-high. Add the broccoli, zucchini and beans. Stir-fry for 2 minutes. Add the noodles and water. Cover and cook, tossing occasionally, for 1-2 minutes or until the vegetables are tender but crisp.

Return beef to the wok with the hoisin sauce and soy sauce. Toss until well combined and heated through. Serve immediately

 

Asian beef & vegetable casserole

Ingredients (serves 8)             1 serve = 1 protein

2 tbs plain flour

1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm pieces

2 tbs olive oil

1 brown onion, halved, thinly sliced

3 carrots, peeled, cut into 2cm-thick slices

4 whole star anise

4cm-piece fresh ginger, peeled, thinly sliced

2 stems lemon grass, pale section only, halved

500ml (2 cups) beef stock

125ml (1/2 cup) brandy

90g (1/3 cup) tomato paste

300g green beans, topped

Fresh coriander leaves, to serve

Steamed rice, to serve

Method

Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the beef and toss to coat. Shake off any excess.

Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.

Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.

Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.

Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.

Add the beans to the beef mixture and stir to combine.

Top the beef mixture with coriander. Serve with steamed rice.

 

 

 

ASPARAGUS AND BEEF STIR-FRY

2 tablespoons soy sauce                     1 tablespoon cornflour

1 teaspoon sesame oil                                  1 cup vegetable stock

½ teaspoon chilli flakes                       1 teaspoon vegetable oil

500g eye fillet steak, thinly sliced                   1 clove garlic, crushed

1 bunch asparagus, chopped                        6 spring onions, chopped

100g snow peas, trimmed

1. Combine sauce, cornflour, oil, stock and chilli flakes in a bowl.

2. Heat vegetable oil in a non-stick wok or pan; add beef, in batches, stir-fry until browned. Remove from wok.

3. Add garlic, asparagus and spring onions; stir-fry for 2 minutes or until asparagus is tender. Return beef with snow peas and soy mixture; stir until sauce boils and thickens.

Serves 4                1 serve = 1 protein

 

Baby beet, lamb and spinach salad

Ingredients (serves 4)                                    1 serve = 1 protein

500g lamb backstraps

1/3 cup olive oil

100g baby spinach leaves

75g feta cheese, crumbled

425g can baby beets, drained, halved

1/3 cup walnuts, toasted

1 tablespoon red wine vinegar

Method

Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.

Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.

Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.

 

 

Baked lamb chops with pumpkin

Ingredients (serves 4)                       1 serv e= 1 protein 1 carbohydrate

1 (680g) golden nugget pumpkin, cut into wedges, deseeded

Olive oil cooking spray

8 lamb loin chops, trimmed

1 cup orange marmalade

1/4 cup orange juice

2cm piece ginger, peeled, finely grated

175g baby green beans, trimmed, steamed

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin wedges onto prepared tray. Spray with oil. Season with salt and pepper. Bake for 15 minutes.

Meanwhile, place chops into a large ovenproof baking dish. Combine marmalade, orange juice and ginger in a bowl. Season with salt and pepper. Spoon mixture onto chops. Turn to coat. Place chops into oven under pumpkin. Bake both for a further 35 minutes or until chops are cooked through and pumpkin is golden and tender. Place chops onto serving plates. Drizzle with pan juices. Serve with pumpkin and beans.

 

 

 

 

 

Balsamic lamb and beetroot salad

Ingredients (serves 4)             1 serve = 1 protein

2 garlic cloves, crushed             1/3 cup balsamic vinegar

3 (400g) lamb leg steaks, trimmed       olive oil cooking spray

80g baby rocket                        1 medium red capsicum, chopped

1 small red onion, thinly chopped

1/4 cup roughly chopped fresh flat-leaf parsley leaves

425g can baby beets, drained, halved

60g reduced-fat feta cheese, crumbled

Method

Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.

Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.

Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.

 

Barbecued chilli and sesame beef with red cabbage slaw

Ingredients (serves 4)                                    1 serve = 1 protein

2 tbs sesame seeds                                2 garlic cloves, peeled

2 tsp sambal oelek (see note)                 1/4 cup (60ml) soy sauce

1/4 cup (55g) caster sugar                      1/4 cup (60ml) white vinegar

2 tbs vegetable oil

4 (about 600g) thick boneless sirloin (New York cut) steaks, fat trimmed, thinly sliced

1/4 (about 300g) red cabbage, thinly sliced

3 green onions, trimmed, thinly sliced

3 red radishes, cut into matchsticks

Steamed rice, to serve

Method

Preheat barbecue on high. Place sesame seeds in small frying pan over low heat and cook, stirring, for 1 minute or until toasted. Transfer seeds and garlic to a mortar and pound with a pestle until smooth. Add the sambal oelek, soy sauce, sugar, vinegar and oil, and stir to combine.

Place beef slices in a medium bowl and stir through 1/4 cup of the sesame mixture. Cover with plastic wrap and set aside.

Combine cabbage, green onion, radish and half of remaining dressing in a bowl.

Cook beef on barbecue for 1 minute each side or until browned and just cooked. Toss steak in remaining dressing.

Divide the cabbage mixture among serving dishes. Top with beef and serve immediately with steamed rice, if desired.

Notes

Sambal oelek is a chilli paste found in the Asian section of supermarkets.

 

 

Barbecued mustard veal cutlets

Ingredients (serves 4)             1 serve = 1 protein

60ml (1/4 cup) dry white wine             2 tbs tamari (wheat-free soy sauce)

1 tbs wholegrain mustard                              1 garlic clove, crushed

4 veal cutlets, excess fat trimmed                 

Salt & freshly ground black pepper

salad, to serve

Method

Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.

Add the veal cutlets and toss to coat in the marinade. Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.

Preheat a barbecue grill or chargrill pan on high. Remove the veal cutlets from the marinade and reserve the marinade. Season veal cutlets with salt and pepper. Cook on grill for 2 minutes each side. Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking. Divide the veal cutlets among serving plates and serve with salad.

BEEF AND RED WINE CASSEROLE

2 teaspoons oil                                             400g diced beef

3 medium onions, quartered                          2 cloves garlic, crushed

250g button mushrooms                     3/4 cup dry red wine                          

1/4 cup steak sauce                                      salt and pepper to taste

1. Heat half the oil in a large pan; add beef, in batches, cook until browned all over. Remove from pan.

2. Heat remaining oil in same pan, add onions, garlic; cook, stirring, until onions are lightly browned.

3. Return beef to pan with mushrooms, wine and sauce. Bring to boil; simmer, covered, for about 1 hour, stirring occasionally, or until beef is tender. Season with salt and pepper before serving.

Serves 4                                             1 serve = 1 protein

Beef in black bean sauce

Ingredients (serves 4)             1 serve = 1 protein

2 teaspoons cornflour                                 

1 tablespoon soy sauce

1 tablespoon black bean sauce

1 tablespoon hot chilli sauce

1/4 cup chicken stock

1 1/2 tablespoons peanut oil

600g beef rump steak, trimmed, very thinly sliced

1 medium brown onion, cut into wedges

1 medium green capsicum, cut into 2cm pieces

1 garlic clove, crushed

2cm piece fresh ginger, peeled, grated

100g cup mushrooms, sliced

3 green onions, cut into 5cm lengths

Method

Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.

Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.

Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.

Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.

 

 

Beef Fillets with Spiced Honey Sauce

1 medium carrot

4 green shallots

100grams green beans

Oil spray

4 small beef eye fillet steaks (300 grams)

Spiced Honey Sauce

10 grams butter

½ teaspoon grated fresh ginger

1-teaspoon honey

2 teaspoons light soy sauce

2 teaspoons Worcestershire sauce

1 Tablespoon water

 

Cut carrot into thin 10 cm strips.  Cut shallots and beans into 10 cm lengths.  Boil, steam or microwave vegetables until just tender, drain.

Spray non-stick pan, add steaks, cook until tender and done as desired.  Serve steaks with vegetables, drizzled with spiced honey sauce. 

Spiced Honey Sauce: Heat butter in pan, add ginger, cook, stirring, about 1 minute or until aromatic.  Add honey, sauces and water, stir over heat until boiling.

 

Serves 2                1 serve = 1 protein

 

Beef salad

Ingredients (serves 4)                       1 serve = 1 protein

1/2 cup sweet chilli sauce                             2 tablespoons fish sauce

1/4 cup lime juice (2 to 3 limes)           1 tablespoon brown sugar

1 Lebanese cucumber, diced                        3 tomatoes, finely chopped

1 small red capsicum, diced                          4 large sirloin steaks

1 small red onion, finely chopped                  

1/4 cup coriander leaves (optional)

Method

Combine sauces, juice and sugar in a bowl. Cover with plastic wrap and refrigerate until required.

Combine cucumber, tomatoes, capsicum, onion and salt and pepper in a large bowl. Cover and refrigerate until required.

Preheat a barbecue or chargrill on high. Season steaks with salt and pepper and cook for 3 to 4 minutes on each side for medium, or to taste. Remove to a plate, cover with foil and rest for 10 minutes.

Thinly slice beef across the grain. Place salad onto serving platter, top with beef and drizzle with dressing. Sprinkle with coriander and serve.

 

Teriyaki beef

Ingredients (serves 4)                        1 serve = 1 protein

1 tablespoon vegetable oil

1 medium brown onion, chopped

2 garlic cloves, crushed

600g beef mince

1 tablespoon plain flour

1/4 cup teriyaki sauce

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1 tablespoon brown sugar

150g snow peas, trimmed, sliced

3 green onions, thickly sliced

Toasted sesame seeds and steamed jasmine rice, to serve

Method

Heat vegetable oil in a large frying pan over medium-high heat. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Add flour. Cook, stirring, for 1 minute. Add teriyaki sauce, vinegar, sesame oil and sugar. Reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Add snow peas and green onion. Cook for 2 minutes or until snow peas are tender. Sprinkle with sesame seeds. Serve with rice.

Notes

Tip: For extra flavour, you could add 115g fresh baby corn, halved lengthways.

BEEF TOMATO CASSEROLE

Cooking oil spray            500g lean diced beef      2 onions, sliced     

2 cloves garlic, crushed 2 teaspoons ground cumin            

1 teaspoon ground coriander ¼ cup tomato paste        2 x 400g cans diced tomatoes

1/3 cup chopped fresh coriander   1/2 cup beef stock

1. Heat a large heavy-based pan; spray with cooking oil. Add beef, in batches, cook until browned all over. Remove from pan.

2. Add onions, garlic and spices; cook, stirring until onions are soft. Add remaining ingredients and beef; bring to boil.

3. Simmer casserole, covered, for about 11/2 hours or until beef is tender.

Serves 4          1 serve = 1 protein

 

Beef, cashew and Thai basil stir-fry

Ingredients (serves 4)                       1 serve = 1 fat, 1 protein

400g beef fillet, thinly sliced

2 red onions, cut into wedges

2 garlic cloves, thinly sliced

4cm piece ginger, peeled, cut into matchsticks

1 long fresh red chilli, thinly sliced

1 stalk lemongrass, white part only, thinly sliced

1 tsp Chinese five-spice

1 tbs peanut oil

1 tsp sesame oil

1/2 cup (125ml) oyster sauce

1/4 cup (60ml) chicken stock

1 bunch baby choy sum, trimmed

1 cup (145g) roasted unsalted cashew nuts

1 bunch Thai basil, leaves picked

Steamed jasmine rice, to serve

 

Method

Combine the beef, onion, garlic, ginger, chilli, lemongrass and five-spice in a large bowl.

Heat one quarter of the peanut oil in a wok over high heat until just smoking. Add one quarter of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.

Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and choy sum and stir-fry for 1-2 minutes or until heated through and the choy sum just wilts. Remove wok from heat. Add the cashew nuts and half the Thai basil and toss to combine.

 

Beef pot roast

Save precious time with this slow-cooker pot roast recipe that’s wholesome and delicious.

Ingredients (serves 8)                       1 serve = 1 protein, 1 carbohydrate

2.5kg beef topside roast                      700g chat potatoes, halved

3 large carrots, peeled, cut into 3cm pieces   8 eschalots, peeled, halved

2 dried bay leaves                               4 sprigs fresh thyme

400g can diced Italian tomatoes with oregano and basil

3 garlic cloves, crushed                      2 1/2 cups beef stock

Method

Place beef in the bowl of a 5.5 litre slow-cooker. Arrange potato, carrot, eschalots, bay leaves and thyme around beef. Season with salt and pepper. Combine tomato, garlic, stock and 1 cup cold water in a jug. Pour over beef. Cover with lid.

Turn cooker to low. Cook for 8 hours or until vegetables are tender, turning beef halfway during cooking.

Transfer beef to a plate. Cover loosely with foil. Set aside for 10 minutes. Slice thinly. Serve beef with vegetables and sauce.

Notes

You can use beef blade or brisket instead of topside.

 

Cajun steak with succotash salad

Ingredients (serves 4)                                                1 serve = 1 protein, 1 carb, 1 tsp fat

4 sirloin steaks, trimmed of excess fat                 Zest and juice of 1 orange

1/2 tsp dried chilli flakes                                     1/2 tsp dried oregano

1 tsp Dijon mustard                                            3 garlic cloves

10 mint leaves, plus extra to garnish                    2 tbs olive oil

2 tsp white wine vinegar                                    200g can corn kernels, rinsed, drained

400g can red kidney beans, rinsed, drained          3 tomatoes, seeds removed, chopped

1 small red onion, thinly sliced                             1 Lebanese cucumber, chopped

1 piece roasted capsicum*, chopped                   2 tbs light sour cream, to serve

Method

Mark steaks in a criss-cross pattern (so marinade penetrates). Mix zest, juice, chilli, oregano, mustard and 2 crushed garlic cloves in a dish. Season and add steaks. Set aside to marinate while you prepare the salad. Puree mint, oil, vinegar and remaining garlic in a blender. Toss with remaining ingredients, except cream.

Heat a lightly oiled chargrill or frypanon medium-high heat. Cook steaks for 1-2 minutes each side for medium-rare (or to your liking). Rest steaks briefly,then serve with succotash, drizzled with pan juices and topped with sour cream and extra mint.

Notes

* From delis and selected supermarkets

 

 

 

Cajun lamb with healthy coleslaw

Ingredients (serves 4)                       1 serve = 1 protien

2 tbs Dijon mustard

2 tbs reduced-fat Greek-style yoghurt

1 tbs white wine vinegar

6 cups thinly sliced savoy cabbage (about 1/4 cabbage)

1 green capsicum, thinly sliced

2 spring onions, thinly sliced on the diagonal

2 tsp caraway seeds, toasted

1/3 cup dill sprigs

2 tsp Cajun spice mix*

2 tsp olive oil, plus extra to cook

8 lamb cutlets, trimmed of excess fat

Method

Combine mustard, yoghurt and vinegar in a small bowl. Place the cabbage, capsicum, spring onion, caraway seeds and dill in a large bowl, then add the dressing and toss to combine.

Place the spice and oil in a bowl and stir well to combine. Add cutlets and rub all over with the mixture. Lightly oil a large frypan and place over medium heat. When hot, add cutlets in batches, and cook for 3 minutes, turning once for medium-rare, or until cooked to your liking. Serve with coleslaw.

Notes

* Cajun spice (or Cajun seasoning), is available from supermarkets.

 

 

 

CHERMOULLA LAMB ON MASH

8 lean lamb cutlets                              2 tblsp fine chopped fresh parsley

2 tsp finely grated lemon rind              2 tablespoons lemon juice

1/2 teaspoon ground turmeric              1 teaspoons ground cumin

500g sweet potatoes, peeled, coarsely chopped

1/3 cup skim milk                               salt and pepper to taste

1. Combine lamb, parsley, rind, juice, turmeric and cumin in a bowl; mix well.

2. Add sweet potatoes to a large pan of boiling, salted water. Boil, uncovered, until just tender; drain well. Mash sweet potatoes in a large bowl with skim milk until combined. Season with salt and pepper. Cover to keep warm.

3. Meanwhile, heat a large, lightly oiled pan. Add cutlets, cook on both sides until browned and tender. Cover; stand 5 minutes.

4. Serve lamb with mash.

 

Serves 4                                   1 serve = 1 protein, 1 carbohydrate

 

CHILLI LAMB STIR-FRY

2 teaspoons sesame oil

500g trim lamb strips

1 medium red capsicum, deseeded, sliced thinly

2 fresh long red chillies, seeded, thinly sliced

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

2 bunches bok choy, trimmed, roughly chopped

1/4 cup soy sauce

1 tablespoon oyster sauce

2 spring onions, thinly sliced

fresh herbs to garnish

1. Heat oil in a wok or large pan. Add lamb, in batches, stir-fry until lightly browned. Remove lamb; add capsicum, chillies, ginger and garlic to wok, stir-fry until capsicum is tender.

2. Return lamb to wok with bok choy and sauces; stir-fry until bok choy is just wilted.

3. Serve stir-fry sprinkled with spring onions.

SERVES 4                                          1 serve = 1 protein

 

 

CRUSTED LAMB WITH VEGETABLES

1-teaspoon oil                                     600g (2 medium) lamb mini roasts

2 tablespoons grain mustard              2 teaspoons sea salt

1 teaspoon Moroccan seasoning        4 small zucchini, half lengthways

1 red capsicum, quartered                  1 medium yellow capsicum, quartered

1 medium red onion, cut into thick wedges

1. Brush oil over a large, heated grill pan; add lamb, brown all over. Reserve pan – DO NOT RINSE.

2. Place lamb on a wire rack in a baking dish; brush with combined mustard. Sprinkle with combined salt and seasoning.

3. Cook lamb, uncovered, in a hot oven for about 20 minutes, or until cooked as desired. Cover lamb; rest 5 minutes before cutting into thick slices.

4. Meanwhile, heat same grill pan; add vegetables, in batches, cook until browned all over and tender.

5. Serve vegetables topped with lamb.

SERVES 4                                             1 serve = 1 protein

 

 

 

CURRIED BEEF WITH TOMATOES

Cooking oil spray                               400g rump steak, thinly sliced

1 large onion, thinly sliced                            1 ½  tblsps tikka masala curry paste

1 x 400g diced tomatoes                     1 tablespoon tomato paste

2 zucchini, sliced                                salt and pepper to taste

2 tablespoons chopped fresh coriander        

1. Spray a heated non-stick pan with cooking oil; add beef, in batches, stir-fry until browned. Remove from pan.

2. Add onion, stir until soft. Stir in curry paste, tomatoes, paste and zucchini; stir until boiling. Reduce heat; simmer for 2 minutes. 

3. Return beef to pan with coriander; season with salt and pepper. Stir until heated through.

Serves 4                                             1 serve = 1 protein

 

GRILLED LAMB WITH MUSHROOM SALAD

2 teaspoons oil

300g button mushrooms, halved

2 cloves garlic, crushed

1/2 teaspoon paprika

2 tablespoons red wine vinegar

1 x 450g can baby beetroot, drained, halved

80g rocket leaves

400g lamb cutlets, well-trimmed

1. Heat oil in a large pan; cook mushrooms, stirring. Stir in garlic, paprika and vinegar. Bring to boil; reduce heat, simmer for 1 minute.

2. Heat an oiled grill pan; add cutlets, cook on both sides, until browned and tender.

3. Combine mushroom mixture, beetroot and rocket in a bowl; mix well.

4. Serve cutlets with mushroom salad.

Serves 4.                         1 serve = 1 protein

 

 

Herbed beef with balsamic glaze

Ingredients (serves 8)                                1 serve = 1 protein

1.3kg beef eye fillet, trimmed

1/3 cup olive oil

1 cup flat-leaf parsley leaves, roughly chopped

1/4 cup oregano leaves, roughly chopped

2 tablespoons thyme leaves, roughly chopped

2 tablespoons brandy or beef stock

1/4 cup balsamic vinegar

1/4 cup caster sugar

Method

Preheat oven to 180°C. Cut fillet of beef in half crossways to make 2 fillets. Season with salt and pepper. Heat 2 tablespoons oil in a large, heavy-based frying pan over medium-high heat. Sear beef, 1 fillet at a time, turning, for 5 minutes or until browned. Transfer to a large roasting pan.

Combine parsley, oregano and thyme in a bowl. Press herbs on top of each fillet. Combine remaining 2 tablespoons oil and brandy. Pour over beef. Cover pan tightly with foil. Roast beef for 30 to 35 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 1 hour.

Pour meat juices into a frying pan. Add vinegar and sugar. Bring to the boil, stirring, over high heat. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until sauce is thick. Thickly slice beef. Drizzle with balsamic glaze and serve.

 

 

 

HOT AND SOUR LAMB CUTLETS

8 lamb cutlets                                       1 tablespoon honey

1 tablespoon light soy sauce                  1 tablespoon hoisin sauce

1 tablespoon lemon juice                       2 cloves garlic, crushed

1 small fresh red chilli, seeded, finely chopped

cooking oil spray

1. Place cutlets in a bowl with combined honey, sauces, juice, garlic and chilli. Cover; refrigerate 30 minutes.

2. Drain cutlets; reserve marinade.

3. Cook drained cutlets on a heated oiled grill pan, on both sides, brushing with reserved marinade, until browned and tender.

Serves 4                                               1 serve = 1 protein

 

 

INDIAN LAMB CURRY

2 teaspoons oil

500g lamb strips

1 onion, chopped

1 clove garlic, crushed

3 teaspoons curry powder

2 teaspoons sweet paprika

1 teaspoon ground cumin

1 tablespoon cornflour

1 x 375ml can light and creamy evaporated milk

1/4 cup beef stock

1. Heat oil in a large pan, add lamb; cook, stirring, until browned. Remove from pan. Add onion and garlic to pan, cook, stirring until onion is soft. Add combined spices; stir for 1 minute.

2. Stir in blended cornflour, evaporated milk and stock; bring slowly to boil, stirring. Return lamb to pan; simmer for 10 minutes.

Serves 4

 

LAMB VEGETABLE STIR-FRY

1 teaspoon oil                                              1 clove garlic, crushed

500g lamb strips                                 500g broccolini, halved

1 red capsicum, chopped                    200g button mushrooms, sliced

4 spring onions, chopped                             ¼ cup black bean garlic sauce

1 tablespoon light soy sauce

1. Heat oil in a non-stick wok or pan. Add garlic and lamb, in batches, stir-fry until browned. Remove from wok.

2. Add broccolini, capsicum, mushrooms and spring onions; stir-fry for 2 minutes. Return lamb to wok with combined sauces; stir-fry until heated through.

Serves 4.                                            1 serve = 1 protein

 

 

Lamb casserole

Ingredients (serves 6)                       1 serve = 1 protein, 1 carbohydrate

6 lamb forequarter chops, excess fat trimmed, halved       1 tbs olive oil

2 garlic cloves, coarsely chopped                                    500g  potatoes, halved

2 carrots, peeled, thickly sliced diagonally                        160ml (2/3 cup) red wine

1 x 660ml btl passata (tomato pasta sauce)                       375ml (1 1/2 cups) chicken stock                                                                  1 x 260g btl tomato chutney                                                                2 large sprigs fresh rosemary                                                               150g (1 cup) frozen peas

Chopped fresh continental parsley, to serve

Method

Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.

Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.

Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.

Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve.

Notes

Cook’s tip: To make it easier to skim off fat that has risen to the surface during cooking, prepare casserole to the end of step 3. Store in the fridge overnight. The cool temperature causes fat to solidify, making it easier to remove. Reheat over medium heat, stirring often. Continue from step 4.

 

 

 

LAMB CHICKPEA SALAD

400g lamb fillets, trimmed

1 tablespoon Moroccan seasoning

1 clove garlic, crushed

1 x 300g can chickpeas, drained

1 bunch flat-leafed parsley, finely chopped

½ cup chopped fresh mint

1/4 cup chopped fresh coriander

6 spring onions, finely chopped

1 x 200g punnet cherry tomatoes, halved

cooking oil spray

2 tablespoon lemon juice

1 tablespoon no-oil French dressing

1. Combine lamb, seasoning and garlic in a large bowl; using hands, mix well. Cover; refrigerate 30 minutes.

2. Combine chickpeas, herbs, spring onions and tomatoes in a bowl.

3. Heat a non-stick pan; lightly spray with cooking oil. Add lamb; cook on both sides until tender. Remove; stand 2 minutes before slicing thickly.

4. Add lamb to chickpea mixture with combined juice and dressing; toss well.

Serves 4                          1 serve = 1 protein, 1 carbohydrate

 

LEMON CAPER VEAL

2 teaspoons oil                                     4 x 125g veal steaks

1 cup chicken stock                              2 tablespoons lemon juice

¼ cup fat-reduced cream                      1 teaspoon cornflour

1 teaspoon water                                  1 tablespoon drained baby capers

1 tablespoon finely chopped fresh chives

salt and pepper to taste

1. Heat oil in a pan, add veal, cook until browned on both sides and tender. Remove from pan; cover to keep warm.

2. Pour stock, juice and cream into a pan; bring to boil, simmer for 1 minute. Add cornflour blended with water; cook, stirring until boiling and slightly thickened. Stir in capers and chives; season with salt and pepper.

Serves 4                       1 serve = 1 protein, 2 tsp fat

 

LAMB WITH VEGETABLES

500g lamb fillets                                 1 clove garlic, crushed

2 tablespoons lemon juice                   1-tablespoon grain mustard

6 springs fresh rosemary                     400g baby chat potatoes, halved

2 small zucchini, halved lengthways     1 medium onion, sliced

1 medium red capsicum, quartered      Extra 6 whole garlic cloves

Cooking oil spray                               Salt to taste

1. Combine lamb, garlic, juice and mustard in a large bowl, Cover; refrigerate for several hours or overnight.

2. Place rosemary sprigs, potatoes, zucchini, onion, capsicum and extra garlic in a large baking dish. Spray with cooking oil; season with salt.

3. Cook in a hot oven, 200oC, for about 40 minutes, turning occasionally, until browned and slightly crisp.

4. Cook lamb in an oiled grill pan, on all sides, until browned and tender. Stand for 5 minutes before slicing.

5. Serve lamb over vegetable mixture.

Serves 4                                             1 serve = 1 protein

 

 

MEXICAN BEEF STIR-FRY

1 x 35g packet Taco seasoning

600g beef scotch fillet, trimmed, thinly sliced

cooking oil spray

1 onion, sliced

1 red capsicum, sliced

2 sticks celery, sliced

1 medium zucchini, finely sliced

1 x 125g can corn kernels, drained

1 tablespoon water

2 tablespoon chopped fresh coriander

1. Combine seasoning and steak in a bowl; mix well.

2. Spray a heated wok or pan with cooing oil spray. Add beef, in batches, stir-fry until browned. Remove beef.

3. Add onion, capsicum, celery, zucchini, corn and water to wok; stir-fry until vegetables are tender. Return steak and its juices to wok; stir-fry until heated through. Add coriander; toss well.

Serves 4                1 serve = 1 protein

 

Mexican grilled steak with corn salad

Ingredients (serves 4)                                    1 serve = 1 protein, 1 carbohydrate

olive oil cooking spray                          2 corn cobs, trimmed

2 tablespoons vegetable oil                               1 teaspoon smoked paprika

1 teaspoon ground cumin                                  1/2 teaspoon chilli flakes

1 garlic clove, crushed                          1 teaspoon finely grated lime rind

4 (100g each) beef rump steaks                        1 large red onion, cut into thin wedges

420g can red kidney beans, drained, rinsed       1 long red chilli, deseeded, thinly sliced

1/3 cup chopped fresh coriander leaves

1 tablespoon lime juice lime wedges and fresh coriander leaves, to serve

Method

Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Rub 2 teaspoons oil over corn cobs. Cook for 10 minutes, turning occasionally, or until lightly browned and tender.

Combine paprika, cumin, chilli flakes, garlic, lime rind and remaining oil in a ceramic baking dish. Add steaks. Turn to coat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Cook onion for 5 to 6 minutes or until light brown and tender.

Cut kernels from corn cobs. Combine corn kernels, beans, sliced chilli, chopped coriander, onion and lime juice in a bowl. Serve steaks with corn mixture, lime wedges and coriander leaves.

 

 

MINTED LAMB CASSEROLE

Cooking oil spray

500g lean diced lamb

1 onion, chopped

1 clove garlic, crushed

1 x 400g can diced tomatoes

2 cups beef stock

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 medium zucchini, sliced

1 x 440g can carrots, drained

2 tablespoons chopped fresh mint

1. Heat a large non-stick flameproof/ovenproof dish; spray with cooking oil. Add lamb, in batches, cook until browned. Remove from pan.

2. Add onion and garlic; cook, stirring, until soft. Return lamb with tomatoes, stock, paste and sauce. Bring to boil; cover.

3. Cook in a moderate oven, 180oC, for about 1 hour. Add zucchini and carrots; cook for a further 10 minutes. Stir in mint.

Serves 4                1 serve = 1 protein

 

 

MUSHROOM STEAKS

1 tablespoon grain mustard                           4 x 120g sirloin steaks

2 teaspoons olive oil                                     2 cloves garlic, crushed

2 onions, thickly sliced                       2 teaspoons brown sugar

¼ cup red wine                                  150g oyster mushrooms

100g button mushrooms, thinly sliced  1/2 cup beef stock

1. Spread mustard over both sides of steaks; stand 15 minutes.

2. Heat oil in a non-stick pan; add garlic and onions, cook over low heat, stirring occasionally, until onions are soft. Add sugar and wine; stir until wine is evaporated. Add mushrooms and stock, cook, stirring for about 4 minutes or until mushrooms are soft.

3. Cook steaks on a heated, oiled grill pan, on both sides, until cooked to your liking.

4. Serve steaks with mushroom mixture.

Serves 4                                             1 serve = 1 protein

 

 

 

Mushroom Steak

4 lean beef steaks               1 Tblsp oil

1 small onion                         180g mushrooms sliced

½ cup beef stock                 2 Tblsp Worcestershire sauce

2 Tblsp parsley chopped

 

Heat the non- stick fry pan.  Brush oil on both sides of steak.

To seal cook steak 2-3 minutes on both sides.  Turn when juices appear on uncooked side.

Remove from heat, rest while making sauce.  Add onion and mushrooms to any pan juices, cook 1 minute.  Add Worcestershire  sauce and stock.  Bring to the boil, stirring constantly until thickened.  Add parsley and any juices from rested steak.

 

Note: steak thickness determines cooking time, and the way you want it done (rare, medium or well).

Serve with steamed veges.

 

Serves 4             1 serve = 1 protein

 

LEMON CAPER VEAL

2 teaspoons oil                                             4 x 125g veal steaks

1 cup chicken stock                                     2 tablespoons lemon juice

¼ cup fat-reduced cream                    1 teaspoon cornflour

1 teaspoon water                                1 tablespoon drained baby capers

1 tablespoon finely chopped fresh chives      salt and pepper to taste

1. Heat oil in a pan, add veal, cook until browned on both sides and tender. Remove from pan; cover to keep warm.

2. Pour stock, juice and cream into a pan; bring to boil, simmer for 1 minute. Add cornflour blended with water; cook, stirring until boiling and slightly thickened. Stir in capers and chives; season with salt and pepper.

Serves 4                                             1 serve = 1 protein, 2 tsp fat

 

HOT AND SOUR LAMB CUTLETS

8 lamb cutlets                                               1 tablespoon honey

1 tablespoon light soy sauce                         1 tablespoon hoisin sauce

1 tablespoon lemon juice                     2 cloves garlic, crushed

1 fresh red chilli, seeded, finely chopped       cooking oil spray

1. Place cutlets in a bowl with combined honey, sauces, juice, garlic and chilli. Cover; refrigerate 30 minutes.

2. Drain cutlets; reserve marinade.

3. Cook drained cutlets on a heated oiled grill pan, on both sides, brushing with reserved marinade, until browned and tender.

Serves 4                                             1 serve = 1 protein

 

LAMB RACK WITH ROASTED VEGETABLES

2 small swedes, peeled, cut into wedges

2 small parsnips, peeled, cut into wedges

1 bunch Dutch carrots, trimmed, peeled

4 small potatoes, unpeeled, cut into wedges

1 teaspoon minced garlic

cooking oil spray

4 sprigs rosemary

1 Frenched rack of lamb (8 lean cutlets)

2 teaspoons dried mixed Italian herbs

extra cooking oil spray

2 cups beef stock

1. Combine vegetables and garlic in a large bowl; spray with cooking oil. Place in a large baking paper-lined baking dish with rosemary.

2. Cook in a hot oven, 200°C, for about 25 minutes.

3. Meanwhile, combine lamb rack and herbs in a large bowl. Place lamb on a wire rack inside a large baking dish; spray lightly with oil. Pour stock into base of dish.

4. Transfer vegetables to bottom shelf of oven. Place lamb on shelf above vegetables and cook together for a further 25 minutes or until lamb is tender. Cover lamb with foil; stand for 10 minutes. Strain pan juices into a small pan; bring to boil. Simmer, uncovered, for 5 minutes.

5. Serve lamb with vegetables; drizzle with pan juices.

Serves 4                1 serve = 1 protein, 1 carbohydrate

 

 

NORTH AFRICAN LAMB SKEWERS

500g lean sirloin beef strips          1 red capsicum, cut into cubes

3 teaspoons Moroccan seasoning 2 tsp lemon and herb seasoning

2 teaspoons olive oil                      1/3 cup reduced-fat plain yoghurt

1 Tblsp chopped fresh coriander   Salt and pepper to taste

 

Combine beef, capsicum, seasonings and oil in a medium bowl; mix well.

Thread beef and capsicum alternately onto 8 skewers.

Cook skewers on a heated, oiled grill plate (or grill or barbecue) until beef is browned all over and tender.

Serve skewers with combined yoghurt and coriander; season with salt and pepper.

Serves 4                          1 serve = 1 protein

 

ORIENTAL LAMB RACKS

500g diced trim lamb                                          1 red capsicum, chopped

½ teaspoon cornflour                                         1 tablespoon water

steamed vegetables to serve

MARINADE

¼ cup light soy sauce                                         1 teaspoon grated fresh ginger

1 clove garlic, crushed                                       1 tablespoon brown sugar

¼ teaspoon five spice powder                            2 tablespoons sweet sherry

1. MARINADE. Combine all ingredients in a bowl; mix well.

2. Thread lamb and pieces of capsicum onto 8 skewers. Place in a shallow dish; add marinade, turn to coat in mixture. Cover; refrigerate for 30 minutes or overnight.

3. Drain skewers; reserve marinade.

4. Cook skewers under a hot grill, on both sides, occasionally brushing with marinade, until cooked as desired.

5. Place remaining marinade in a small pan; stir in blended cornflour and water. Bring to boil; simmer, uncovered, for 2 minutes, or until sauce is slightly thickened.

6. Serve lamb skewers drizzled with sauce and steamed vegetables.

SERVES 4                                                        1 serve = 1 protein

 

 

PORK WITH ORANGE SAUCE

2 teaspoons oil                   500g pork fillets

2 green zucchini, thinly sliced   1 onion, thinly sliced

1 tablespoons port                1-cup chicken stock

3 teaspoons cornflour             2 tablespoons water

1 cup orange juice

1. Heat half the oil in a large baking dish. Add pork; cook until browned all over. Remove from dish.

2. Heat remaining oil in same dish; add zucchini and onion, cook, stirring for about 2 minutes or until slightly softened. Place pork on top of vegetables; pour over combined port and stock.

3. Cook, covered, in a moderately hot oven, 190oC, for about 12 minutes, or until pork is tender and juices run pink to clear. Remove pork and vegetables; cover with foil, keep warm.

4. Place baking dish on stovetop. Pour in blended cornflour, water and juice. Stir over heat until sauce boils and thickens.

5. Serve pork sliced with vegetables and sauce.

Serves 4

 

 

Quick goulash

Ingredients (serves 4)                       1 serve = 1 protein

1 1/2 tablespoons olive oil

500g stir-fry beef

1 brown onion, thinly sliced

200g button mushrooms, thickly sliced

1 tablespoon ground paprika

400g can condensed tomato soup

400g can diced tomatoes

steamed rice, chopped flat-leaf parsley leaves to serve

Method

Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.

Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.

Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

Spoon rice into bowls. Spoon over goulash and sprinkle with parsley.

 

Roast beef with easy red wine sauce

Ingredients (serves 6)                                    1 serve = 1 protein

1.2kg piece beef eye fillet

Olive oil

400ml good-quality red wine

270ml jar Bowles Veal Glace

2 tsp Dijon mustard

Method

Preheat oven to 200C. Tie beef with cooking string at regular intervals to make a firm, even shape, tucking in the ends. Brush beef all over with oil and season generously with salt and pepper. Heat a roasting pan on your stovetop over high heat. Brown beef on all sides, then transfer to oven. Cook for 30 minutes for medium or until cooked to your liking. Remove beef from oven. Cover loosely with foil and leave to rest for 10 minutes while making sauce.

For sauce, place wine in a small saucepan and bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes or until wine has reduced by three-quarters. Add veal glace and mustard and whisk until sauce is blended. Simmer for a further 3-5 minutes or until thick and syrupy.

Slice beef thickly and serve drizzled with red wine sauce.

Notes

You need a full-bodied wine to give your sauce the best flavour – try a cabernet sauvignon blend. Bowles Veal Glace is a stock reduction. Look for it in quality butchers and delicatessens. If you can’t find it, you could replace it with reduced beef or veal stock, but bear in mind that your sauce won’t be as intensely flavoured. Cooking tip: When browning beef on the stovetop, choose a heavy-based roasting pan that is able to be heated to a high temperature without buckling.

 

 

 

ROAST BEEF WITH MUSHROOM PEPPER SAUCE

500g piece beef eye fillet                     1 teaspoon sea salt flakes

¼ tsp freshly cracked black pepper     1 teaspoons dried thyme leaves

MUSHROOM PEPPER SAUCE

1 small brown onion, finely chopped   2 cloves garlic, crushed

200g button mushrooms, sliced           1/4 tsp fresh cracked black pepper

11/4 cups beef stock                          1 tablespoon cornflour

2 teaspoons brandy                            1 tablespoon Worcestershire sauce

1. Trim fat and sinew from beef; place in a large baking dish. Combine salt, pepper and thyme in a bowl; rub evenly over beef.

2. Cook in a hot oven, 200°C, for about 25 minutes, or until cooked as desired. Remove beef from oven; cover, stand for about 5 minutes before slicing.

3. Mushroom Pepper Sauce. Place mushrooms, garlic, pepper and stock in a large pan; bring to boil. Simmer for 10 minutes. Add blended cornflour, brandy and sauce; stir over heat until boiling and slightly thickened.  Serve beef with Mushroom Pepper Sauce.

SERVES 4                      1 serve = 1 protein

 

 

 

ROAST TURKEY WITH REDCURRANT SAUCE

1 x 1kg frozen turkey breast roast

2/3 cup cranberry sauce to serve

GLAZE

¼ cup red currant jelly

¼ cup orange juice

1 teaspoon finely grated orange rind

1-tablespoon grain mustard

1 tablespoon chopped fresh rosemary

1/2 teaspoon cracked black pepper

1. Thaw turkey according to manufacturers directions on box. Do not remove foil. Place turkey in a baking dish.

2. Glaze. Combine all ingredients in a pan; stir over low heat until jelly is melted.

3. Roast turkey according to instructions on box. When turkey is unwrapped from foil, return to baking dish. Cook for a further 15 minutes; pour over Glaze. Cook for a further 15 minutes, brushing turkey with Glaze during cooking.

4. Allow 1 tablespoon cranberry sauce per serve. Serve turkey cut into slices with cranberry sauce.

SERVES 8

 

 

Savoury mince  (useful as a last minute dinner)

Makes 6 cups

Ingredients

2 tablespoons olive oil                        1 brown onion, finely chopped

2 garlic cloves, crushed                      600g beef mince

1 large carrot, peeled, finely chopped            2 tablespoons tomato paste

3 x 400g cans crushed tomatoes

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.

Notes

Freeze mince mixture in an airtight container for up to 3 months. Defrost in the refrigerator overnight.

 

Savoury mince with soft polenta

Ingredients (serves 4)   1 serve = 1 protein, 2 carbohydrates

1 quantity Savoury mince (see related recipe)          2 cups milk

3/4 cup instant polenta                                            20g butter

1/3 cup grated parmesan cheese                             1/4 cup basil leaves, to serve

Method

Place savoury mince in a large saucepan over low heat. Cook, stirring occasionally, for 15 minutes or until heated through.

Bring milk and 2 cups of cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in butter and 1/4 cup of parmesan.

Spoon polenta onto plates. Top with the savoury mince. Sprinkle with remaining parmesan and basil. Serve.

 

Slow-cooked casserole

Ingredients (serves 4)             1 serve = 1 protein, 1 carbohydrate

800g chuck steak, diced            4 Desiree potatoes, cubed

4 carrots, trimmed, sliced                    415g can diced tomatoes

2 tablespoons tomato paste                 1 cup frozen peas

1/4 cup gravy powder                         crusty bread, to serve

Method

Preheat oven to 130°C. Place meat, potatoes, carrots, tomatoes and tomato paste into an ovenproof casserole dish. Mix well to combine.

Cover with a lid. Bake for 3 hours 45 minutes, stirring once or twice during cooking.

Remove casserole from oven. Stir in peas. Gradually add gravy powder, stirring constantly to prevent lumps from forming. Return to oven. Cook, uncovered, for a further 15 minutes.

 

SOY LAMB STIR-FRY

2 teaspoons oil                                             500g lean lamb strips

1 medium white onion, sliced thinly               1 clove garlic, crushed

2 sticks celery, sliced diagonally                   1 small red capsicum, chopped

200g button mushrooms, thinly sliced  150g snow peas, trimmed

1/3 cup beef stock                              1/3 cup light soy sauce

1. Heat oil in a wok or large pan; add lamb, in batches, stir-fry until browned. Remove lamb.

3. Add onion, garlic, celery, capsicum and mushrooms to wok; stir-fry for 2 minutes. Return lamb to wok with snow peas; stir in combined stock and sauce. Stir-fry until lamb is heated through.

Serves 4                                             1 serve = 1 protein

 

Spiced lamb cutlets with garlic tomato salad

Ingredients (serves 4)                       1 serve = 1 protein, 1 carbohydrate

2 teaspoons cumin seeds                              1 teaspoon cracked black pepper

3 teaspoons ground paprika                          4 garlic cloves, crushed

8 lamb cutlets, trimmed                       1/3 cup olive oil

2 rounds Lebanese bread                              olive oil cooking spray

4 ripe tomatoes, sliced into rounds                200g grape tomatoes, halved lengthways

1 bunch flat-leaf parsley, leaves roughly chopped

2 large lemons

Method

Combine cumin, pepper, 2 teaspoons paprika, half the garlic and salt on a large plate. Press cutlets into spice mixture to coat.

Heat 2 tablespoons oil in a frying pan over medium heat. Cook cutlets, in batches, for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.

Meanwhile, preheat oven to 180°C. Place bread on a baking tray and spray lightly with oil. Sprinkle with remaining 1 teaspoon paprika. Bake for 5 minutes or until crisp. Break bread into pieces.

Divide tomatoes between plates. Sprinkle with remaining garlic. Top with parsley and bread pieces. Juice 1 lemon and cut remaining lemon into wedges. Whisk together 1/4 cup lemon juice, remaining 2 tablespoons oil and salt and pepper. Drizzle over salad. Toss to combine. Serve cutlets with salad and lemon wedges.

 

SPICY BEEF KEBABS

400g lean minced beef

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh coriander

1 small fresh red chilli, seeded, finely chopped

2 tablespoons packaged breadcrumbs

1 teaspoon Moroccan seasoning
salt and pepper to taste

cooking oil spry

MINT YOGHURT SAUCE

1 x 200g carton no fat plain yoghurt

1 tablespoon chopped fresh mint

1 clove garlic, crushed

1. Mint Yoghurt Sauce. Combine yoghurt, mint and garlic in a small bowl.

2. Place mince, herbs, chilli, breadcrumbs and seasonings in a large bowl. Using your hand; mix well. Carefully mould 2 tablespoons of mixture onto one end of 8 skewers. Place skewers onto a tray; refrigerate 30 minutes.

3. Spray kebabs with cooking oil; cook in a heated, large non-stick pan, turning frequently, until browned and cooked through.

4. Serve kebabs with Mint Yoghurt Sauce.

Serves 4                            1 serve = 1 protein

 

Steak and Aioli Sandwiches

8 thin beef fillet steaks (800grams)

4 large egg tomatoes, halved

1 Tablespoon olive oil

½ cup low fat mayonnaise

1 teaspoon bottled crushed garlic

4 slices ciabatta (wood fired Italian white bread with crisp crust)

1-tablespoon fresh basil

1-tablespoon balsamic vinegar

100g mesclun

 

Cook beef on heated oiled grill plate (or barbecue) until browned on both sides and cooked as desired.

Meanwhile place tomatoes, cut-side up, on grill tray, drizzle with oil.  Grill 10 minutes or until softened.

Combine mayonnaise and garlic in bowl.

Toast bread, spread with mayonnaise mixture (aioli); top with steaks and tomatoes, sprinkle with basil and vinegar.  Serve with mesclun.

 

Serves 4

 

STEAK WITH MEXICAN SALSA

4 x 125g sirloin steaks, trimmed                        1 teaspoon Cajun seasoning

MEXICAN SALSA

1 small red capsicum                                         1 x 125g can corn kernels, drained

125g can chick peas, drained                            2 tomatoes, seeded, finely chopped

1 teaspoon minced chillies                                 ¼ cup chopped flat-leafed parsley

1 tablespoon red wine vinegar               2 tablespoons oil

1. Rub both sides of steaks with seasoning.

2. Cook steaks on a heated grill pan, on both sides, until browned and cooked as desired. Remove from heat; stand, covered, for a few minutes.

3. Mexican Salsa. Combine all ingredients in a bowl; mix well.

4. Serve steaks with Salsa.

Serves 4                      1 serve = 1 protein

 

 

Steak and asparagus salad

Ingredients (serves 4)                       1 serve = 1 protein, 2 tsp oil

3 sirloin steaks

oil, for brushing

75g cherry tomatoes, halved

1 bunch asparagus, trimmed

100g baby spinach

Dressing

2 tablespoons oil

1 1/2 teaspoons dijon mustard

salt and cracked black pepper

Method

To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.

Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.

Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.

Drain asparagus, toss with spinach and tomatoes, and divide between four plates. Slice steak and place on top of salad. Add dressing and serve.

 

 

Steaks with Port and Pears

425g pear halves in syrup          1/3 cup port

1 clove garlic                            2 tsp chopped fresh chives

1 tsp grated lemon rind              4 beef eye fillet steaks

1 Tblsp oil                                1 small beef stock cube, crumbled

1/3 cup water                            2 tsp cornflour

2 tsp water, extra                      1 tblsp chopped fresh chives extra

 

Drain pears, reserve a cup syrup.  Combine syrup, port, garlic, chives and rind in bowl.  Add steaks, cover, refrigerate several hours or overnight.

Remove steaks from marinade, pat steaks dry with absorbent paper, reserve marinade.

Heat oil in pan, add steaks, cook on both sides few minutes until well browned.

Add marinade, stock cube and water, bring to boil, simmer, covered, about 10 minutes or until steaks are tender; remove from pan.

Strain pan juices, return to pan, add blended cornflour and extra water.  Stir over heat until sauce boils and thickens.

Add 4 pear halves to pan, reserve remaining pear halves for another use.

Stir gently over heat until pear halves are warmed through.

Serve steaks with sauce and pears.  Sprinkle with extra chives.

 

Serves 4     

 

Steak and asparagus salad

Ingredients (serves 4)                       1 serve = 1 protein

3 sirloin steaks                                    oil, for brushing

75g cherry tomatoes, halved                         1 bunch asparagus, trimmed

100g baby spinach                   

Dressing

2 tablespoons oil                                1 1/2 teaspoons dijon mustard

salt and cracked black pepper                      

Method

To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.

Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.

Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.

Drain asparagus, toss with spinach and tomatoes, and divide between four

 

Summer Beef salad

Ingredients (serves 4)                                   1 serve = 1 protein, 2 tsp fat

2 rump steaks (500g total)

1 tbs olive oil

275g baby green beans, trimmed

100g mesclun (baby salad leaves)

4 spring onions, thinly sliced

Tarragon mustard vinaigrette

1 1/2 tbs Dijon mustard with tarragon (see note)

2 tbs white wine vinegar

1/4 cup (60ml) olive oil

Method

Season steaks on each side with salt and pepper. Heat oil in a large frypan and cook steaks for 3-4 minutes on each side over medium-high heat for medium-rare, or until cooked to your liking. Transfer to a plate, rest for 5 minutes, then thinly slice.

Meanwhile, blanch the beans in boiling salted water for 2 minutes or until bright green and tender. Drain, refresh in cold running water, then drain again.

For the tarragon mustard vinaigrette, whisk all ingredients in a small bowl and season to taste with sea salt and pepper.

Combine the blanched beans, mesclun, spring onion and steak in a large bowl, season to taste with sea salt and freshly ground black pepper. Divide salad among plates and drizzle with dressing.

Notes

From supermarkets and delis, or use regular Dijon mustard.

 

 

 

SWEET AND SOUR LAMB CUTLETS

1 teaspoon oil                                     1 large red onion, thickly sliced

1 medium red capsicum, chopped       1 carrot, thinly sliced

3 teaspoons cornflour                         1 tablespoon water

1 tablespoon malt vinegar          1/4 cup tomato sauce

1 tablespoon brown sugar                   1 cup pineapple juice

extra 1/3 cup water                             8 lamb cutlets

1. Heat oil in a medium non-stick pan; add onion, capsicum and carrot. Cook, stirring, until vegetables are softened. Blend cornflour and water in a jug until smooth; stir in vinegar, sauces, sugar, juice and extra water until combined. Pour into pan with vegetable mixture; stir until boiling and thickened.

2. Cook lamb in heated, oiled grill pan until browned on both sides and cooked as desired.  Serve lamb with vegetable sauce.

SERVES 4                               1 serve = 1 protein

 

TANDOORI BEEF

4 x 100g lean sirloin steaks                   1/3 cup tandoori curry paste

¼ cup low-fat plain yoghurt                    salad to serve and fresh herbs to garnish

SAUCE

1 cup low-fat plain yoghurt                    1 clove garlic, crushed

1 Tblsp chopped fresh coriander leaves       1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

1. Combine steaks in a bowl with curry paste and yoghurt; mix well. Cover; refrigerate for 30 minutes or overnight.

2. SAUCE. Blend all ingredients until smooth.

3. Cook steaks, on both sides, on a lightly oiled grill pan or barbecue hotplate, until cooked to your liking.

4. Serve steaks with Sauce and salad; garnish with fresh herbs.

SERVES 4.                       1 serve = 1 protein

 

Thai Beef Salad

400g beef rump steak                                      ¼ cup lime juice

2 Tblsp shredded fresh mint leaves               150g spinach leaves

2 Lebanese cucumbers, seeded and sliced 1 Tblsp white wine vinegar

2 Tblsp fish sauce                                   1 Tblsp brown sugar

 

Combine beef with juice and mint in medium bowl, cover; refrigerate at least 3 hours or until required.

Heat oiled large pan; cook beef until browned both sides and cooked as desired. Cover beef, rest 5 minutes; cut into thin slices. Combine beef with spinach and cucumber in large bowl. Gently toss combined vinegar, sauce and sugar through beef salad.

 

Serves 4             1 serve = 1 protein

 

VEAL RISSOLES

400g veal mince                                                1 small onion, finely chopped

1 medium carrot, grated                                     1 medium zucchini, grated

½ teaspoon dried thyme                                     1 teaspoon crushed garlic

1 egg, lightly beaten                                           plain flour

15g butter                                                         2 teaspoons oil

1. Combine mince, onion, zucchini, thyme, garlic and egg in a bowl; mix well. Divide mixture into 8 portions; roll into balls, flatten into rissole shapes. Toss rissoles in flour; shake away excess flour.

2. Heat butter and oil in a medium frying pan over medium heat.  Add rissoles, cook for about 8 minutes on each side, turning several times, until cooked through. Drain on absorbent paper.

Serves 4                                                           1 serve = 1 protein

 

Fitting Healthy Habits Into Your Hectic Day

Filed under: Article — Arlene @ 4:02 am

Fitting Healthy Habits Into Your Hectic Life

13 Tips to Get More Nutrition and Fitness into Your Day

There just doesn’t seem to be enough hours in the day to accomplish everything you need to do. And it can feel like an added stressor when you are trying to integrate healthy habits into your already hectic schedule. But if you make time for healthy habits, you’ll find yourself with extra reserves of energy that will lower your stress and help you get through life’s challenges.Here are a few things you can start doing right now to make healthy habits a relatively painless part of your routine:

  1. Drink water throughout the day. You don’t hear this nearly enough: water is an all-purpose wonder-substance. It’s great for your skin, your digestive system, and circulatory system, and aids in weight loss and cellulite reduction. If you feel fatigued during the day, it’s often because you aren’t hydrated properly. Drink water throughout the day, sipping from a large bottle or glass. If you have it nearby, it’s easy to remember. If you don’t like the “taste” of water, keep a supply of lemon so that you can add a slice to your water – it cuts any bitterness, adds a bit of vitamin C and makes it taste more festive!
  2. Cut back on the amount of soft drinks and coffee you drink. Sugar and caffeine dehydrate you and create energy rushes followed by crashes, which are ultimately energy-depleting. Substitute with drinks like green tea, water or herb teas.
  3. Replace high-sugar foods with low-sugar versions. Cutting back on the amount of refined sugar you consume helps reduce calories and weight gain and also helps you avoid the energy slumps that come from sugar withdrawal. Items high in refined sugar include most soft drinks, cereals, baked goods, and of course, lollies, chocolates and ice cream. Look for low-sugar or no-sugar versions of these, or simply opt for healthy snacks instead.
  4. Stock up on healthy, portable snacks. When you are grocery shopping, pick up bags of baby carrots, string cheese, nuts, fresh and dried fruit, single serving packs of applesauce, yogurt, wholegrain crackers, peanut butter,  etc. Having healthy portable snacks around will help you avoid bad vending-machine, convenience store and fast-food options.
  5. Take the time to plan healthy meals for the week. Spend 15 minutes or so to map out your meals. Keep it simple. Then, when you shop for groceries, make your purchases based on the meals you will make during the week. This will help you avoid relying on less healthy take-out or fast food choices. Learn even more grocery store tips.
  6. Purchase frozen, ready-to-cook ingredients. Frozen fruits and vegetables have high vitamin and mineral content because they don’t sit around losing these nutrients for long before they are preserved. Although you’ll want to keep plenty of fresh fruits and vegetables around, it’s great to have frozen produce available for quick meal additions and smaller servings. Also, some grocery stores offer frozen boneless chicken breasts and a wide variety of seafood items in re-sealable packages. These are great for quick, healthy meals.
  7. Pack your lunch the night before. You’ll have given yourself the gift of extra time in the morning and you will assure that you have a healthy meal during the day. Don’t forget to pack snack items so you can avoid the vending machine.
  8. Cook double batches of whatever you’re cooking. When you prepare dinner, especially on weekends, cook extra and freeze to use for another dinner or lunch. Then, you’ll have a healthy meal ready to go when you are.
  9. Give yourself some slack. If you are stressed out about preparing healthy meals every day, use what some experts call the “80/20” rule in your eating. If 80 percent of what you eat is healthy, then allow yourself to take it a little easier for the remaining 20 percent. You and your diet will survive.
  10. Fit in exercise whenever you can. Experts recommend that adults exercise a minimum of 30 minutes three times per week. Aim for this amount, but don’t kick yourself if you can’t meet this goal. Any amount of exercise is better than none. No time to go to a gym? Build a stock of exercise tapes – many have routines that you can complete in 20-40 minutes. Use hand weights or do crunches, leg-lifts and lunges while watching television. Or invest in an exercise bike – you can pedal while catching up on your reading. Think of what would be most interesting to you and what best fits your schedule and budget.
  11. Take a walk break during the day. Even 20 minutes can make a difference in your energy level, plus it gives you time to clear your head. If you walk with a friend or colleague, it also gives you time to socialize.
  12. Whenever possible, walk. Increase the amount of time you can walk, versus sit or drive. It doesn’t take that much extra time to park a bit farther from the store entrance, or to make a personal visit to a colleague rather than phoning, instant messaging or e-mailing.
  13. Get enough sleep. Even if you gain more time in your day by cutting back on sleep, you will be less effective throughout the day, as your energy level and cognitive functioning will be reduced. Insufficient sleep also makes you more susceptible to illness. By getting enough sleep, you become more efficient during the time you are awake.

Begin integrating some or all of these habits today. Make them part of your normal routine. You’ll be surprised at how little time is involved and how much better you’ll feel!

 

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