arlenesway.com.au Loose weight with Arlene Normand

December 1, 2012

Menu

Filed under: Diet Menu — Arlene @ 7:22 pm

 

MENU FOR QUICK WEIGHT LOSS

 

Day 1

Breakfast:                     1 slice wholegrain toast with boiled egg

Morning Tea:                1 small nectarine

Lunch:                          Chicken and salad sandwich with teaspoon mustard

Afternoon Tea: 1 small plum

Dinner:             Grilled fish with 2 cups steamed veges/salad

Supper:                        ice block / 3 stewed prunes/2 apricots

Day 2

Breakfast:                     1 slice toast with small tin baked beans

Morning Tea:                1 small peach

Lunch:                          Rare roast beef and salad wrap

Afternoon Tea: 1 small orange

Dinner:                         120g skinless tandoori chicken strips cooked in tandoori sauce and salad

Supper:                        Jarrah hot chocolate/ 125g tinned fruit

Day 3

Breakfast:                     ¼ cup untoasted muesli with 200g low fat yoghurt

Morning Tea:                1 apricot

Lunch:                          100g Turkey and salad in pita with cranberry jelly

Afternoon Tea: 3 vitawheat with tomato and black pepper

Dinner:             100g grilled fillet steak, baked potato, 2 cups cabbage salad

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

Day 4

Breakfast:                     1 slice wholegrain toast with 3 Tblsp Ricotta, a drizzle honey

Morning Tea:                100g fruche-lite

Lunch:                          Tuna salad

Afternoon Tea: 1 mango

Dinner:             Stir fry chicken and veges with 1 cup rice cooked                     

Supper:                        3 squares chocolate / 2 apricots

 

Day 5

Breakfast:                     ½ cup cereal

Morning Tea:                15 grapes

Lunch:                          miso soup, 2 sushi rolls

Afternoon Tea: 1 small donut/3 squares chocolate

Dinner:             150g Grilled fish and salad

Supper:                        low joule jelly

Day 6

Breakfast:                     2 Ryvita with 90g cottage cheese and tomato

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

Lunch:                          Chicken burger

Afternoon Tea: ice block/1 pear

Dinner:             Stir fry chicken and vegetables

Supper:                        200g low fat yoghurt

 

Day 7

Breakfast:                     1 slice sour dough toast with slice tasty cheese and tomato

Morning Tea:                1 orange

Lunch:                          Greek salad

Afternoon Tea: 1 small 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

 

No Weight Gain During the Festive Season

Filed under: Article — Arlene @ 7:20 pm

THE NO-WEIGHT-GAIN FESTIVE GUIDE

 

Couple the abundance of food with overflowing to-do lists and other festive season stresses, and things can get messy. Holidays trigger so much imbalance. Everything is in excess, and dieters tend to be all or nothing. During the festive season, some of us drop our healthy ways altogether and take part in a 6 week eating frenzy; others of us become so rigid, we refuse to indulge and wind up wearing a Grinch-like scowl.  Here are 10 strategies for enjoying the season while avoiding the tensions, frustrations and temptations that can lead to weight gain.

 

  1. 1.                  Take a look at the calendar. You will notice that there are a lot of regular days mixed in with the festivities. It is a holiday – not a holiweek or a holimonth. After every holiday, head straight back to your normal eating routine.
  2. 2.                  Try the 80/80 approach. Shooting for all healthy, all the time is a great way to fail.  Allow yourself some leeway, and you are guaranteed to have more fun and feel better at the start of the New Year. Eight percent of the time do things that are healthy for you, during the other 20% let go a little and enjoy a small portion of your favourite foods. It is the thought of ‘I blew it’ that gets you in trouble. Don’t turn a mistake into a catastrophe! If you slip and violate your own rules, just take it in your stride.
  3. 3.                  Choose your indulgences. Don’t waste kilojoules on ‘so-so’ sweets or treats you aren’t wild about or can get any time of the year. Make every calorie count! Have the once-a-year pleasures.
  4. 4.                  Schedule time to stave off stress. Pencil in some down time, exercise time, or whatever time you need for yourself. Get stressed out, and you’ll be too exhausted to make good food choices. All your favourite comfort foods will start to look more tempting.
  5. 5.                  Replace your evening trip to the kitchen with a relaxation ritual. During the holidays it is especially important to cultivate calm. Putting the key in the door and going straight to the fridge is a habit worth changing. Instead as soon as you get home, dim the lights and sit in your cushiest chair and just be for a few minutes.
  6. 6.                  Just say no. You may have to massage the truth to get out of parties or other events you don’t want to attend, but it is worth the calories and stress you’ll save. Can’t skip and event altogether? Just drop by- then scoot out! As for the endless invitations to eat, eat, eat, “recognise that what you put in your mouth is your business and nobody else’s”.
  7. 7.                  Stay right where you are. Give yourself a present this year: Just try to maintain your weight through the holiday season.
  8. 8.                  Sit down – and enjoy. Give everything you eat your complete attention. Practice mindful eating. If you eat something distractedly, it does not register. Use a plate and sit down to eat.
  9. 9.                  Avoid temptation traps. Toss left-overs and quickly re-gift food presents or pass them along to friends or co-workers. It is OK to get rid of all festive-food temptations.
  10. 10.              Remember that exercise is not a license to eat. Feeling virtuous because you worked out before the party? Good for you. But if you think that gives you leeway to down one of everything, you are fooling yourself.

Desserts

Filed under: Desserts — Arlene @ 7:18 pm

Baked apples

An apple a day is easy if you have them in this delicious baked apple dessert.

Ingredients (serves 4)             1 serve = 1 carbohydrate

4 apples (such as Golden Delicious or Granny Smith)

1 tablespoon lemon juice

1/3 cup sultanas

2 teaspoons vanilla essence

2 tablespoons brown sugar

2 tablespoons slivered almonds, toasted

1 teaspoon mixed spice

low-fat custard, to serve

Method

Preheat oven to 180ºC. Using a small sharp knife, remove cores from apples, leaving apples whole and bases intact. Drizzle lemon juice into apple cavities. Place apples, upright, into a ceramic baking dish.

Combine sultanas, vanilla essence, sugar, almonds and spice. Spoon sultana mixture into centre of each apple. Cover with foil. Bake for 15 minutes. Remove foil. Bake for a further 10 to 15 minutes or until apples are tender. Serve warm with custard.

Notes

Hint Keep a close eye on the apples as cooking time will vary depending on the size of the apples.

 

Baked Pear Tart

4 x 30cm sheets filo pastry     15g oil             3 firm pears

1 tsp lemon juice                    3 Tbs honey    1 level Tblsp lemon rind

1 level Tblsp caster sugar                             

Preheat the oven to 200 degrees centigrade.  Lay pastry sheet on a 30cm x 20 cm non-stick baking sheet.

Brush the sheet with the oil.  Lay the second sheet on top and brush again.  Repeat this process twice more.

Halve and quarter the pears and remove the cores.

Slice each quarter into 3 and toss in a bowl with lemon juice.  Arrange the peats over the layered pastry sheets.

Mix 1 Tblsp of the honey and the lemon rind together.  Drizzle over the pears, sprinkle with the sugar and cook for 30 minutes.  To serve, drizzle with the remaining honey.

Serves 8                      1 serve = 1 carbohydrate

 

Caramelised nectarines with cinnamon ricotta

Ingredients (serves 6)                        1 serve = 1 carbohydrate

6 ripe nectarines, halved, stones removed

2 tbs honey

200g fresh low-fat ricotta

1/4 tsp ground cinnamon

Honey, extra, to serve

Method

Preheat grill on high. Line a baking tray with foil. Place the nectarines, cut-side up, on prepared tray. Brush with honey. Grill for 5-8 minutes or until light golden and warmed through.

Meanwhile, place the ricotta and cinnamon in a small bowl and stir until smooth.

Divide the nectarine halves among serving bowls. Top with the ricotta mixture and drizzle with extra honey, if desired. Serve immediately.

 

Chargrilled peaches with sorbet

Ingredients (serves 4)                                   1 serve = 2 carbohydrates

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

8 peaches, halved, stones removed

olive oil cooking spray

lemon sorbet, to serve

Method

Combine sugar and cinnamon in a small bowl.

Place peach halves, cut-side up, onto a plate. Sprinkle with sugar mixture. Stand for 5 minutes.

Preheat a chargrill or barbecue grill on medium-high heat. Lightly spray with oil. Cook peaches, cut-side down, for 5 minutes, or until charred.Serve immediately with sorbet.

 

FROZEN FRUIT YOGHURT

½ cup caster sugar                                            ½ cup water

250g punnet strawberries, hulled             200g carton low-fat plain yoghurt

¼ cup passionfruit pulp                                      1 egg white

extra strawberries to serve

1. Combine sugar and water in a pan, stir constantly over low heat until sugar is dissolved. Bring to boil; reduce heat, simmer, uncovered, without stirring, for 5 minutes. Cool sugar syrup to room temperature.  

2. Puree strawberries and yoghurt in food processor until smooth. Add sugar syrup, process until combined. Transfer to a bowl; stir in passionfruit.

3. Pour mixture into a lamington pan. Cover; freeze for several hours or until partly frozen.

4. Break up mixture using a fork; quickly process mixture with egg white. Return mixture to lamington pan. Cover; freeze for several hours or until frozen.

5. Serve scoops of frozen yoghurt with extra strawberries.

SERVES 6.                                                       1 serve = 1 carbohydrate

 

 

FRUITY COCONUT RICE CREAM

1/3 cup long grain rice                                        3/4 cup low-fat evaporated milk

1 teaspoon coconut essence                               1/2 cup low-fat plain yoghurt

1 tablespoon caster sugar                                   1 medium banana, cut into small pieces

2 passionfruit

1. Cook rice in a large pan of boiling water for about 10 to 12 minutes or until tender; drain well.

Rinse under cold water; drain well.

2. Combine milk, essence, yoghurt and sugar in a bowl and mix well. Stir in rice, banana and passionfruit pulp. 3. Divide among 4 serving glasses and refrigerate until set.

Serves 4                       1 serve = 1 carbohydrate

 

Low-fat apple strudel rolls

Ingredients (serves 4)                                    1 serve = 1 carbohydrate

425g can apple pie fruit

2 tablespoons sultanas

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons caster sugar

4 sheets filo pastry

low-fat ice-cream, to serve

Method

Preheat oven to 200ºC. Line a baking tray with baking paper. Place apple, sultanas, spices and half the sugar into a bowl. Mix to combine.

Lay 1 sheet of filo onto a clean work surface. Cover remaining filo with a damp tea towel. Lightly spray filo with oil. Fold in half (short side to short side). Spray again with oil. Place 2 heaped tablespoons of apple mixture along 1 long end.

Roll up to enclose apple filling. Cut 3 slits into top of pastry. Spray with oil. Sprinkle with 1 teaspoon of remaining sugar. Repeat with remaining pastry, apple mixture and sugar.

Place onto prepared baking tray. Bake for 15 to 20 minutes or until golden. Serve warm with ice-cream.

Notes

Variation: You could use other canned fruit to make these strudel rolls – try drained canned apricots or plums.

 

 

PEACH ORANGE DESSERTS

420g can low-fat sliced peaches                         3/4 cup low-fat ricotta cheese

2 teaspoons honey                                             1 teaspoon grated orange rind

1 tablespoon orange juice                                   1 1/2 tablespoons flaked almonds, toasted

ORANGE SAUCE

1 teaspoon arrowroot or cornflour                       2 tablespoons orange juice

1 teaspoon honey

Drain peaches over a bowl; reserve juice.

To make the orange sauce, place reserved peach juice in a small saucepan. Stir in blended arrowroot,  orange juice and honey. Stir over heat until sauce boils and thickens. Remove and cool.

Beat ricotta cheese in a bowl with honey, rind and juice until well combined. Divide peaches and cheese mixture evenly into 4 serving glasses. Divide orange sauce over top of desserts and sprinkle with almonds.

Serves 4.                      1 serve  = 1 carbohydrate

 

Baked Pears with Marsala Wine

4 ripe pears

150ml Marsala wine

2 Tblsp dark brown sugar

2 cinnamon sticks

icing sugar dust

 

Preheat the oven to 170 degrees centigrade.

Wipe the pears with a damp cloth and stand in a small ovenproof dish.

Combine the wine, sugar, and pour over the pears.  Add the cinnamon sticks and place in the oven for 1 hour, basting every 20 minutes with the wine from around the base of the dish.

Serve warm

 

Serves 4                1 serve = 1 carbohydrate

Hazelnut Biscotti

1 1/3 cups plain flour

1/3 cup self-raising flour

1 cup caster sugar

2 eggs beaten lightly

½ cup roasted hazelnuts

1 teaspoon vanilla essence

 

Preheat oven to moderate.

Sift flours and sugar into large bowl.  Add egg, nuts and essence; stir until mixture becomes a firm dough.   Knead on lightly floured surface board until mixture just comes together; shape mixture into 25 cm log.  Place on greased oven tray; bake, in moderate oven about 35 minutes or until firm; cool on tray.

Using serated or electric knife, cut log into 5mm diagonal slices.  Place slices on ungreased oven trays; bake in moderate oven about 10 minutes or until biscotti are dry and crisp.

 

Makes 25 slices               2 biscuits = 1 carbohydrate

 

 

 

SPICE GINGERNUTS

2 cups plain flour

1 cup caster sugar

½ teaspoon bicarbonate of soda

1 teaspoon mixed spice

2 teaspoons ground ginger

125g butter, at room temperature

1 egg

1 teaspoon golden syrup

1. Sift flour, sugar, soda and spices into a large bowl. 2. Add butter; rub in until mixture resemble fine breadcrumbs.

3. Combine egg and golden syrup in a jug; stir into dry ingredients. Using your hands, mix to a firm dough.

4. Roll into small balls about 1cm in diameter; place on baking paper-lined oven trays.

5. Cook in a moderately slow oven, 160oC, for about 10 to 15 minutes. Cool biscuits on trays.

Makes 45                                 2 biscuits = 1 carbohydrate

 

 

 

STRAWBERRY ORANGE CREPES

2/3 cup plain flour                                              1/4 cup skim milk powder

1 egg, lightly beaten                                           2/3 cup fresh orange juice

cooking oil spray                                                125g tub 97% fat-free strawberry yoghurt

FILLING

250g punnet strawberries, sliced                         1 orange, cut into segments

1 teaspoon finely grated orange rind                    1 tablespoon icing sugar mixture

1. Combine flour, skim milk, powder, egg and juice in a blender. Process until smooth. Stand mixture, at room temperature,  for 30 minutes.

2. Lightly spray a small non-stick frying pan with oil. Add 2 tablespoons of batter. Swirl pan to coat base evenly. Cook until lightly browned,  turn crepe over and cook for 10 seconds or until lightly browned on the other side. Remove crepe and repeat with remaining batter. You will need 8 crepes for this recipe.

3. To make the filling, combine strawberries, orange segments, rind and icing sugar in a bowl.

4. Divide filling over half of each crepe, fold other side over crepe to cover filling. Serve with a dollop of yoghurt. Allow 2 crepes for each person.

Serves 4                                   1 serve = 1 carbohydrate

 

Hazelnut Biscotti

1 1/3 cups plain flour

1/3 cup self-raising flour

1 cup caster sugar

2 eggs beaten lightly

½ cup roasted hazelnuts

1 teaspoon vanilla essence

 

Preheat oven to moderate.

Sift flours and sugar into large bowl.  Add egg, nuts and essence; stir until mixture becomes a firm dough.   Knead on lightly floured surface board until mixture just comes together; shape mixture into 25 cm log.  Place on greased oven tray; bake, in moderate oven about 35 minutes or until firm; cool on tray.

Using serated or electric knife, cut log into 5mm diagonal slices.  Place slices on ungreased oven trays; bake in moderate oven about 10 minutes or until biscotti are dry and crisp.

 

Makes 25 slices

 

Vanilla poached pears

Ingredients (serves 4)             1 serve = 1 carbohydrate

4 brown pears, free from blemishes and bruises

lemon juice

2 cups sugar

6 cups water

vanilla bean, split, seeded

Method

Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.

Place 2 cups sugar and 6 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.

Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.

Notes

For cinnamon poached pears, replace vanilla bean with two cinnamon sticks.

For red wine poached pears, omit vanilla bean and replace 1 cup of water with 1 cup red wine. Increase sugar to 2 1/2 cups.

For dessert wine (sauterne) poached pears, replace vanilla bean with four thinly sliced pieces of orange rind. Replace 1 cup water with 1 cup dessert wine.

For an Asian twist, replace the vanilla bean with 2 star anise, 2 thinly sliced pieces of lemon rind and 1 cinnamon stick.

 

 

Vegetable Recipes

Filed under: Vegetables — Arlene @ 7:05 pm

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.

 

SPICED CHICKPEA SOUP

2 teaspoons olive oil                                                   1 large onion, chopped

2 cloves garlic, crushed                                              1 tablespoon curry powder

1 x 300g can chickpeas, drained                                1 x 400 can brown lentils, drained

5 cups vegetable stock                                               ¼ cup lemon juice

250g spinach leaves, shredded                                  salt and pepper to taste

1. Heat oil in a large pan; add onion, garlic and curry powder. Cook until onion is soft. Stir in chickpeas, lentils, stock and juice. Simmer, covered, stirring occasionally, for 20 minutes.

2. Stir in spinach; simmer, uncovered, for about 5 minutes, or until spinach is just wilted.

Serves 4                                   1 serving = 1 carbohydrate

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

 

 

Fish Recipes

Filed under: Fish — Arlene @ 7:02 pm

Almond and dill crusted fish

Ingredients (serves 4)                                   1 serve = 1 protein

100g blanched almonds

1 teaspoon finely grated lime rind

1 1/2 tablespoons finely chopped dill

20g softened butter

Salt and cracked black pepper

4 (about 180g each) firm white fish fillets

Method

Preheat oven to 200°C. Place the almonds in a food processor and process until finely chopped (a little rougher than the texture of almond meal).

Transfer to a clean bowl and add the lime rind, dill, butter, salt and cracked black pepper, mixing with your fingers until crumbly and just combined.

Place the fish on a baking tray lined with non-stick baking paper. Top with the almond mixture, pressing to help the mixture stick to the fish. Bake for 12-15 minutes or until golden and cooked through. Serve with salad leaves and lime wedges.

Notes

We used blue eye cod for this recipe, but any firm white fish such as barramundi, ling or perch can be used.

 

Asian braised fish with bok choy

Ingredients (serves 4)                                                1 serve = 1 protein

1 cup fish or vegetable stock                              1/2 cup fresh orange juice

1 small red chilli, deseeded, chopped                   1/4 cup dark soy sauce

1 tablespoon rice wine vinegar                            1 tablespoon honey

1 star anise                                                       4 x 150g blue-eye fillets

6 small bok choy, halved lengthways                   coriander leaves, to serve

steamed jasmine rice, to serve

Method

Preheat oven to 160°C. Combine stock, orange juice, chilli, soy sauce, rice wine vinegar, honey and star anise in a shallow frying pan over medium-high heat. Bring to the boil.

Add fish to frying pan. Reduce heat to low. Cover and cook for 5 minutes. Remove fish to a baking tray. Cover and keep warm in oven.

Increase stovetop heat to medium-high. Simmer orange juice mixture for 5 minutes, or until slightly thickened.

Meanwhile, steam bok choy over a saucepan of boiling water for 2 to 3 minutes, or until tender.

Divide bok choy between serving plates. Top with fish and spoon over pan juices. Sprinkle with coriander leaves and serve with rice.

 

Atlantic Salmon with Herb Crumble

2 x 150g Atlantic salmon fillets  1/3 cup stale white breadcrumbs

1 Tblsp lemon juice                            1 Tblsp finely chopped fresh parsley

1 Tblsp finely chopped fresh chives    1 clove garlic crushed

 

Cook fish, skin side up, under hot grill for 5 minutes, turn.

Sprinkle with combined breadcrumbs, juice, herbs and garlic; cook for about 5 minutes or until cooked through and lightly browned.  Serve with tossed salad if desired.

 

Serves 2                1 serve = 1 protein

 

 

Baked fish with tomatoes, olives and capers

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

4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed

250g cherry tomatoes, halved               100g pitted kalamata olives

2 tbs capers, rinsed, drained                             4 thyme sprigs

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

2 cups mixed salad leaves, to serve

Method

Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.

Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.

 

Baked fish with sticky sauce

Ingredients (serves 6)                                                1 serve = 1 protein

1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)

80ml (1/3 cup) vegetable oil

2 tbs sesame seeds

2 garlic cloves, sliced

1 small piece fresh ginger, peeled, cut into thin strips

2 long red chillies, seeded, thinly sliced

3/4 cup grated palm sugar*

120ml (6 tbs) fish sauce

4 tbs tamarind concentrate*

100ml (5 tbs) lime juice

1 cup Thai basil leaves

2 tbs fried Asian shallots*

Fresh coriander leaves, to garnish

Method

Preheat the oven to 190°C.

Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.

Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don’t burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.

To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

Notes

* Available at Asian supermarkets.

 

 

 

BAKED FISH CUTLETS

1 onion, sliced

2 sticks celery, sliced

1 carrot, thinly sliced

2 medium potatoes, peeled, thinly sliced

1 x 415ml can tomato puree

salt and pepper to taste

4 x 150g fish cutlets

2 tablespoons finely grated parmesan cheese

1. Place onion, celery, carrot in a baking dish. Arrange potatoes in a single layer over onion mixture. Pour puree over top; season with salt and pepper.

2. Place fish cutlets in baking dish; turn to coat in tomato mixture. Cover with foil.

3. Cook in a moderate oven, 180oC, for about 30 minutes. Remove foil; sprinkle with cheese. Cook, uncovered, for a further 5 minutes.

Serves 4                       1 serve = 1 protein, 1 carbohydrate

 

Baked fish with roast onion & tomato

Ingredients (serves 4)                                    1 serve = 1 protein

2 x 240g punnets cherry tomatoes

2 large red onions, cut into thin wedges

2 tbs olive oil

4 (about 150g each) white fish fillets

80g (1/3 cup) bought basil pesto

Method

Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2 tablespoons of oil in 1 pan. Toss to coat. Roast in oven for 20 minutes.

Place the fish in the remaining pan. Drizzle over the remaining oil and season with salt and pepper.

Add the fish to oven and cook with vegetables for a further 8-10 minutes or until the fish flakes easily when tested with a fork.

Divide the tomato mixture and fish among serving plates. Top the fish with a dollop of pesto.

 

 

 

Baked salmon with lemon, thyme and asparagus

Ingredients (serves 4)                       1 serve = 1 protein

4 x 150g skinless salmon fillets            1/4 cup (60ml) extra virgin olive oil

1 lemon, thinly sliced                                    4 fresh thyme sprigs

2 tsp Dijon mustard                                      1 tbs white wine vinegar

3 tsp chopped fresh tarragon                        1/2 tsp caster sugar

2 bunches asparagus, trimmed

Method

Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays. Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 tsp oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.

Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.

Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.

Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.

 

BAKED GREEK FISH

4 x 150g thick firm fish fillets

1 tablespoon basil pesto

3 small tomatoes, seeded, finely chopped

1 small red onion, finely chopped

1 tablespoon chopped capers

2 teaspoons grated lemon rind

¼ cup low-fat plain yoghurt

salt and a pepper to taste

1. Arrange fish in a single layer in an ovenproof dish.

2. Spread pesto over fish; sprinkle with tomatoes, onion, capers and rind.

3. Drizzle yoghurt over fish; season with salt and pepper.

4. Cook, uncovered, in a moderate oven, 180oC, for about 25 minutes or until fish is cooked through.

Serves 4                                   1 serve = 1 protein

 

Baked Trout with Onion and Artichokes

2 rainbow trout

6 artichoke hearts, drained, halve

1 small red Spanish onion, sliced

½ teaspoon fresh coriander chopped

½ teaspoon chopped fresh dill

1 tablespoon lemon juice

10 grams butter chopped

¼ teaspoon ground black peppercorns

 

Place each fish in centre of piece of greased foil. Sprinkle fish with remaining ingredients.  Fold foil around fish to form parcels, seal edges firmly; place parcels on oven tray.  Bake in moderate oven about 30 minutes or until fish are tender.

 

Serves 2                       1 serve = 1 protein

 

 

Barbecued fish burgers

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

2 tablespoons lemon pepper seasoning

4 x 150g snapper fillets

olive oil cooking spray

4 wholegrain rolls, halved

4 oak leaf lettuce leaves

1 Lebanese cucumber, sliced into ribbons

1 carrot, peeled, sliced into ribbons

1/3 cup lemon tartare sauce

lemon wedges, to serve

Method

Heat barbecue plate and grill on medium-high heat. Sprinkle lemon pepper over fish. Spray lightly with oil. Barbecue fish for 3 to 4 minutes each side, turning carefully with a spatula, or until just cooked through.

Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.

Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.

Serve with fish burgers and lemon wedges.

 

Barbecued fish parcels

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

600g kipfler potatoes, scrubbed                        4 x 200g perch fillets, skin removed

250g cherry tomatoes, halved               1/2 cup kalamata olives, pitted

1/2 cup basil leaves, chopped                           olive oil cooking spray

150g packet mixed salad greens                        lemon wedges, to serve

 

Method

Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.

Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.

Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.

Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.

 

Barramundi steamed on sweet potato

Serves 2                                                          1 serving = 1 protein, 1 carbohydrate

200g sweet potato (kumara), thinly sliced

2 x 200g barramundi fillets, skin removed and trimmed

50g snow peas (mange tout)

lime dressing

¼ cup chopped green onions (scallions)

2 tablespoons chopped coriander (cilantro) leaves

? cup (80ml) lime juice

1 tablespoon white sugar

sea salt and cracked black pepper

To make the lime dressing, place the green onion, coriander, lime juice, sugar, salt and pepper in a small bowl and whisk well to combine. Set aside.

Place a large saucepan half-filled with water over high heat and bring to the boil. Line a large (or 2 small) steamer with non-stick baking paper. Place the sweet potato in the steamer, top with the barramundi and cover with a tight-fitting lid. Place the steamer on top of the saucepan and steam for 5–6 minutes. Add the snow peas and steam for a further 2 minutes or until the barramundi is cooked through. Spoon over the lime dressing to serve.

 

Barbecued salmon with fennel, orange and chickpeas

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

2 oranges, peeled                                           1 fennel bulb, trimmed, very thinly sliced

400g can Chickpeas, rinsed, drained              1/2 red onion, thinly sliced

1/3 cup fresh continental parsley leaves       2 tbs chopped fresh dill

1 large (about 375g) skinless salmon fillet, pin boned (see tip)

Olive oil spray                                                             50g baby rocket leaves

Lemon wedges, to serve

Method

Holding 1 orange over a large bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to the bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with remaining orange.

Add the fennel, chickpeas, onion, parsley and dill to the bowl. Season with pepper. Toss to combine.

Preheat a barbecue flat plate or chargrill on high. Cut salmon lengthways into 8 slices. Spray lightly with olive oil spray and season with pepper. Cook on barbecue for 1 minute each side for medium or until cooked to your liking. Flake into bite-sized pieces. Add salmon and rocket to the orange mixture and toss to combine. Divide among serving dishes and serve with lemon wedges.

 

Notes

Variation: Lamb with orange, avocado & chickpeas: Omit the fennel and onion. Replace the salmon with 2 lamb eye of loin (backstraps). Add 1 avocado, halved, stone removed, peeled, coarsely chopped, to the salad. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Slice. To pin bone salmon, gently run your fingers over the fillet to locate the bones, then use tweezers to pull them out.

Blue-eye with orange and olive salsa

Ingredients (serves 4)                                                1 serve = 1 protein

2 oranges                                                          1 garlic clove, crushed

2 large tomatoes, seeds removed, diced               1/2 cup (50g) pitted black olives, chopped

1 tbs extra virgin olive oil                                    2 tbs small basil leaves

4 x 175g skinless blue-eye fillets (or other firm white fish)

Olive oil spray

Method

Peel and segment oranges, holding them over a bowl to catch the juices. Halve the orange segments and place in a separate bowl with 2 tablespoons of the juice. Add the garlic, tomatoes, olives, oil and basil leaves. Gently toss to combine, then season with sea salt and freshly ground black pepper. Set the salad aside while you cook the fish.

Heat a frypan over medium-high heat. Season fish with salt and freshly ground black pepper, then spray with oil. Cook for 2 minutes each side or until cooked through. Divide the fish among plates and serve topped with the salsa.

 

Char grilled tuna with mixed vegetable stir-fry

¼ cup sweet chilli sauce                                                               ¼ cup limejuice

1 tablespoon finely chopped fresh coriander     6 x 150 grams tuna steaks

2 tablespoons finely grated lime rind                    1 red Thai chilli, seeded, chopped finely

1 clove garlic, crushed                                                   2 medium zucchini

2 medium carrots                                                            2 medium red capsicums, sliced thinly

1 medium yellow capsicum, sliced thinly                             1 small red onion, sliced thinly

 

Combine chilli sauce, 2 teaspoons of the juice and coriander in small bowl.

Combine remaining juice in large bowl with tuna, rind, Thai chilli and garlic.  Cover, refrigerate, 1 hour.

Meanwhile cut zucchini and carrots into very thin slices, cut slices into matchstick-sized pieces.

Drain tuna; cook, in batches, on heated lightly oiled grill plate or bbq until browned both sides and cooked as desired.

Meanwhile, heat oiled wok or large non-stick frying pan; cook 1 tablespoon of the chilli sauce mixture, zucchini, carrot, capsicums and onion, in batches, until vegetables are just tender.

Serve tuna on vegetables; drizzle with remaining chilli sauce mixture.

 

Serves 6                                                                               1 serve = 1 protein

 

 

 

CHILLI STEAMED FISH

4 x 150g white fish fillets

1 tablespoon grated fresh ginger

1 tablespoon oyster sauce

2 tablespoons soy sauce

2 tablespoons sweet chilli sauce

4 spring onions, thinly sliced

2 tablespoons finely chopped fresh parsley

1. Place each fillet on a large sheet of foil. Combine ginger, sauces and spring onions in a jug; drizzle over fillets.

2. Seal foil lightly to enclose fish. Place parcels, side-by-side in a large baking dish.

3. Cook in a moderately hot oven, 190oC, for about 25 minutes, or until the fish is cooked through.

4. Serve fish drizzled with some of the juices; sprinkle with parsley. 

Serves 4                    1 serve = 1 protein

 

Crisp lemon fish

Packed with protein, this recipe for crisp lemon fish makes a quick, low-fat, not to mention easy, family meal. Serves 4 1 serve = 1 protein

Ingredients

1/3 cup flat-leaf parsley leaves

1 cup fine semolina

2 large lemons, rind finely grated

800g flathead fillets, skin removed

1 red onion, halved, sliced

olive oil cooking spray

4 tomatoes, cut into 1cm cubes

1 tablespoon balsamic vinegar

lemon wedges, to serve

Method

Step 1

Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.

Step 2

Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.

Step 3

Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.

Step 4

Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.

 

 

 

Easy Salsa Fish Fillets

4 whitefish fillets (approx. 600 grams)      Salt and pepper to taste

½ cup bottled salsa (mild or medium)       ½ cup low-fat grated cheese

 

Preheat oven to 180 degrees centigrade.

Arrange fish in a single layer on a sprayed foil-lined baking pan.  Season with salt and pepper.

Top each fillet with 2 tablespoons of salsa; sprinkle with cheese.  Bake uncovered for approximately 25 minutes until golden.  Fish should flake easily when tested with a fork

Serves 4               1 serve = 1 protein

 

Fast Asian fish

Ingredients (serves 4)             1 serve = 1 protein

4 x 120g skinless salmon or ocean trout fillets

1/3 cup (80ml) light soy sauce

2cm piece ginger, very finely shredded

1/3 cup (80ml) sweet chilli sauce

Steamed rice, to serve

4 spring onions, thinly sliced on the diagonal

Method

Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.

Cover with foil and bake for 8 minutes, or until just cooked through.

Serve fish on rice, drizzled with sauce and garnished with spring onion.

 

Fish with herbed chickpea puree

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

1 tablespoon olive oil                            1 brown onion, finely chopped

1 garlic clove, crushed              1 1/2 teaspoons ground cumin

1 cup reduced-salt chicken stock          2 x 420g cans chickpeas, drained, rinsed

1 tablespoon lemon juice                       1/2 cup parsley, roughly chopped

4 pieces fish fillets (such as mullet, redfish or silver trevally)

2 cups baby spinach                             2 tomatoes, chopped

Method

Heat a saucepan over medium heat until hot. Add 2 teaspoons of oil, onion, garlic and cumin. Cook, stirring, for 3 to 5 minutes or until soft. Add stock and chickpeas. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Remove from heat. Stir in lemon juice. Process or blend until smooth. Stir in parsley, and pepper.

Meanwhile, heat a non-stick frying pan or chargrill over medium heat. Brush fish with remaining 2 teaspoons of oil. Season lightly with pepper. Cook for 3 to 5 minutes each side or until just cooked through.

Spoon warm chickpea puree onto 4 serving plates. Top with baby spinach, fish and chopped tomatoes. Serve.

 

FISH WITH HERB CRUMBLE

4 x 150g white fish fillets                                    1 cup stale wholemeal breadcrumbs

2 tablespoons lemon juice                                   2 tablespoons chopped fresh parsley

2 tablespoons chilled fresh chives                       1 tablespoon grated parmesan cheese

salt and pepper to taste                                      cooking oil spray

1. Remove skin and bones from fish. Place fish on a lightly oiled oven tray. Cook under a hot grill for a 5 minutes.

2. Turn fish over; sprinkle with combined breadcrumbs, juice, herbs, cheese and salt and pepper. Lightly spray with cooking oil.

3. Return fish to grill; cook for about 5 minutes or until lightly browned.

Serves 4                                   1 serve = 1 protein

 

Fish with summer vegetables

Ingredients (serves 4)                        1 serve = 1 protein

2 teaspoons olive oil                             1 onion, chopped

2 garlic cloves, crushed                         2 zucchini, chopped

1 red capsicum, chopped                      1 eggplant, chopped

3 Roma tomatoes, chopped                  1/4 teaspoon caster sugar

1/4 cup chopped basil leaves                4 (600g) white fish fillets (see note)

olive oil cooking spray              lemon wedges, to serve

crusty bread, to serve

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 3 minutes, or until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook for 20 minutes, or until tender.

Stir through basil. Season with salt and pepper.

Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.

Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.

Notes

Note: Perch, barramundi or ling are all great white-fleshed fish suitable for pan frying.

 

 

FISH FILLETS WITH TABBOULI SALSA

Cooking oil spray

1 clove garlic, crushed

2 tablespoons lemon juice

4 x 150g fish fillets

TABBOULI SALSA

1 Lebanese cucumber, peeled, finely chopped

2 spring onions, finely sliced

2 small tomatoes, finely chopped

1 cup chopped Continental parsley

1 tablespoon lemon juice

1 tablespoon extra virgin oil

1/2 teaspoon caster sugar

salt and pepper to taste

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

2. Spray a large non-stick pan with oil. Add garlic, juice and fish, in a single layer; cook, on both sides, until browned and cooked through.

3. Serve fish with Tabbouli Salsa.

Serves 4                                   1 serve = 1 protein

 

 

FISH FILLETS WITH BASIL SAUCE

1/2 teaspoon paprika                                    ½ teaspoon ground cumin

¼ teaspoon salt                                  cooking oil spray

4 x 150g boneless fish fillets                        

BASIL SAUCE

1/3 cup low-fat mayonnaise                          1 tablespoon basil pesto

2 teaspoons lemon juice

1. Combine paprika, cumin and salt in a small bowl. Spray one side of fish fillets with cooking oil spray. Place fish on a foil-lined oven tray. Sprinkle spice mixture evenly over top.

2. BASIL SAUCE. Combine all ingredients in a small jug; mix well.

3. Cook fish under a hot grill until browned and cooked through.

4. Serve fish drizzled with Basil Sauce.

SERVES 4                                         1 serve = 1 protein, 2 tsp fat

 

 

FISH WITH LEMON HERB DIP

Cooking oil spray

4 x 150g fish fillets

LEMON AND TOMATO HERB SAUCE

1 Lebanese cucumber                                   1 medium tomato, finely diced

1 x 200g tub plain low-fat yoghurt                 1 clove garlic, crushed

½ teaspoon finely grated lemon rind              1 tablespoon lemon juice

½ teaspoon ground cumin                            2 tablespoons chopped fresh mint

salt and pepper to taste

1. LEMON AND TOMATO HERB SAUCE. Cut cucumber in half lengthways. Using a teaspoon, scoop out seeds. Cut cucumber into thin slices. Place in a bowl with tomato, yoghurt, garlic, rind, juice, cumin and mint; season with salt and pepper.

2. Heat a non-stick pan; spray with cooking oil. Add fish, cook on both sides, until browned and tender.

3. Serve fish topped with Lemon and Tomato Herb Sauce.

Serves 4                                             1 serve= 1 protein

 

Home-baked fish fingers

Makes 16                     Serves 4                       1 serve = 1 protein, 1 carbohydrate

Ingredients

2 cups (200g) wholemeal breadcrumbs

2 teaspoons finely grated lime rind

2 eggs, lightly beaten

500g firm white fish fillets, such as ling

olive oil spray, for cooking

Method

Preheat oven to 200°C. Place the breadcrumbs and lime rind in a bowl and mix until combined. Place the eggs in separate bowl. Cut the fish into thin strips, about 12cm long. Dip each strip into the eggs, then the breadcrumbs, pressing to coat well.

Place the fish fingers on a baking tray lined with baking paper. Spray lightly with oil spray. Bake for 15 minutes or until golden and cooked through.

Serve fish fingers with vegetable bundles (see note) and reduced-fat mayonnaise or tomato sauce.

Notes

To make the vegetable bundles, cut celery sticks into thin strips, arrange in a bundle with some blanched green beans and tie up loosely with cooking string or a long chive.

These fish fingers can be frozen after crumbing for up to two months. Thaw fully before cooking as above.

 

Fish, zucchini and oregano casserole

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

olive oil cooking spray                          1 brown onion, halved, thinly sliced

350g orange sweet potato, peeled, cut into 2cm pieces

2 small zucchini, cut into 1cm pieces      200g broccoli, trimmed, cut into florets

1 small (250g) eggplant, diced               800g can diced tomatoes

1/3 cup fresh oregano leaves                            

500g white fish fillets, cut into large pieces

1 small white bread stick, sliced, toasted

Method

Heat a heavy-based saucepan over medium heat. Lightly spray with oil. Add onion and cook, stirring, for 2 minutes or until golden.

Add sweet potato. Cook, stirring, for 3 minutes. Add zucchini, broccoli, eggplant, tomatoes and 1/4 cup oregano. Bring to boil.

Reduce heat to low. Cover and cook for 8 to 10 minutes or until sweet potato is tender. Stir in fish. Simmer, uncovered, for 4 to 5 minutes or until fish is cooked through.

Sprinkle with remaining oregano.

 

 

Lemon fish with sauteed beans and tomatoes

Pick up your favourite white fish for this zesty lemon fish with sautéed beans and tomatoes – a light, healthy and delicious.

Ingredients (serves 4)

4 (150g each) white fish fillets (such as hake), skin on

1 lemon, rind finely grated, juiced                      2 teaspoons olive oil

250g green beans, trimmed                               250g cherry tomatoes, halved

1 garlic clove, crushed                          150g baby spinach leaves

2 tablespoons red wine vinegar                         4 slices wholegrain bread, to serve

Method

Place fish in a shallow ceramic dish. Place lemon rind, 2 tablespoons lemon juice and 1 teaspoon oil in a small jug. Whisk to combine. Season with pepper. Pour lemon mixture over fish and turn to coat. Cover. Set aside for 10 minutes.

Preheat grill on medium heat. Line a grill tray with foil. Heat remaining oil in a large, non-stick frying pan over medium-high heat. Add beans to pan. Cook, tossing often, for 2 to 3 minutes or until bright green. Add tomatoes and garlic. Cook for 1 to 2 minutes or until tomatoes soften. Add spinach and vinegar. Toss until spinach just starts to wilt.

Meanwhile, place fish on grill tray. Cook for 4 to 5 minutes (depending on thickness) or until just cooked through.

Divide bean mixture among serving plates. Top with fish. Season with cracked black pepper. Serve with bread.

 

1 serve = 1 protein 1 carbohydrate

 

LEMON GINGER FISH FILLETS

1 teaspoon sesame oil

2 tablespoons finely sliced fresh ginger

6 spring onions, finely chopped

2 cloves garlic, crushed

1 tablespoon caster sugar

1/4 cup rice vinegar

1 teaspoon finely grated lime rind

2 tablespoons lime juice

2 tablespoons fish sauce

4 x 150g firm white fish fillets

1. Combine oil, ginger, spring onions, garlic, sugar, vinegar, rind, juice and sauce in a small bowl; mix well.

2. Place fillets in a single layer, in a shallow dish; pour over ginger mixture. Cover; refrigerate for 1 hour.

3. Place each fillet onto a large sheet of lightly greased foil; top with ginger mixture. Fold in edges of foil across the top to enclose fish; place on an oven tray.

4. Cook in a moderately hot oven, 190oC, for about 20 minutes or until cooked through. Serve fish drizzled with juices from parcels.

SERVES 4                                 1 serve = 1 protein

 

Low-fat fish pie

Ingredients (serves 6)            1 serve = 1 protein, 1 fat, 1 carb

40g butter, melted                     1 leek, trimmed, washed, thinly sliced

2 tablespoons plain flour           350ml fish stock

2 tablespoons lemon juice         1kg thick white boneless fish, cut into 3cm pieces

9 sheets filo pastry                    olive oil cooking spray

Method

Preheat oven to 200°C. Grease a 5-cup capacity ovenproof dish. Cook butter and leek in a frying pan over medium heat for 3 minutes or until tender.

Sprinkle flour over leek mixture. Cook, stirring, for 2 minutes. Remove from heat. Add stock and lemon juice. Stir well. Return to heat. Cook, stirring, over medium heat for 6 minutes or until thick.

Remove from heat. Add fish, and salt and pepper. Cool completely. Place 1 sheet of filo onto a flat surface. Spray with oil. Fold in half. Place into pie dish. Repeat with 5 more sheets of filo, placing into dish so base and sides are covered.

Spoon fish mixture over filo. Cut remaining 3 sheets of filo into quarters. Scrunch each quarter into a ball. Place onto fish mixture. Spray with oil. Bake for 30 minutes or until pastry is crisp. Serve.

 

MARINATED FISH

4 x 150g fish fillets                                            1 tablespoon brown sugar

1/2 teaspoon ground ginger                               1/4 teaspoon dried chilli flakes

1 clove garlic, crushed                          2 tablespoons finely grated lemon rind

1/4 cup light soy sauce                          1 tablespoon fish sauce

2 tablespoons shredded fresh Thai basil leaves

1. Place fish in a large, shallow dish. Combine sugar, ginger, chilli, garlic, rind and sauces in a jug. Pour over fish; turn to coat in mixture. Cover; stand 30 minutes.

2. Drain fish; reserve marinade.

3. Cook fish on a heated, oiled grill pan, brushing occasionally with marinade, until browned on both sides and cooked through.

4. Serve fish sprinkled with basil.

Serves 4                       1 serve = 1 protein

 

Mediterranean salmon

¼ teaspoon salt                                    ¼ teaspoon black pepper

4 salmon fillets                          Cooking spray

2 cups cherry tomatoes, halved ½ cup finely chopped zucchini

2 tablespoons capers                            1 tablespoon olive oil

75g sliced ripe olives

 

Preheat oven to 180 degrees centigrade.

Sprinkle salt and pepper over both sides of fish.

Place fish in baking dish coated with cooking spray.

Combine tomatoes and remaining ingredients in a bowl; sppon mixture over fish.

Bake for 180 degrees centigrade for 25 minutes.

Serves 4           Serving size: 1 fillet and ½ cup vegetable mixture = 1 protein

 

Miso-glazed salmon with ginger buckwheat noodles

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

100ml honey                                         3 tbs white miso paste (see note)

3 tsp sesame oil                                    1/4 cup (60ml) tamari sauce

1 tbs lime juice                          2 tbs mirin

500g buckwheat noodles                      1 tbs sunflower oil

4 (125g each) salmon fillets                   1/2 cup thinly sliced shallots (spring onions)

1/2 cup chopped roasted peanuts          2 tbs pickled ginger

Mustard cress, to serve

Method

Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.

In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.

Cook noodles according to packet directions, drain and toss with dressing.

Preheat oven to 200°C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.

Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.

 

 

Moroccan fish fillets with couscous salad

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

1 tablespoon Moroccan seasoning        1 teaspoon lemon pepper

4 thick white fish fillets              olive oil spray

1/2 cup freshly squeezed orange juice

Couscous salad

rind of 1 orange, finely grated                1 tablespoon white wine vinegar

2 teaspoons olive oil                             1 1/2 cups couscous

1/4 cup pine nuts, toasted                     1 large mango, diced

1/2 cup mint leaves, chopped               

Instructions

1 Mix Moroccan seasoning and lemon pepper. Sprinkle 1/2 teaspoon mixed seasoning on each fish fillet. Turn fillets over and repeat.

2 Heat barbecue grill to a medium heat. Spray fillets with olive oil. Cook for 3 minutes on each side, or until cooked through. Transfer to a plate. Cover and keep warm.

3 Mix juice, rind, vinegar and oil in a jug. Prepare couscous following packet instructions.

4 Stir pine nuts, mango and mint into couscous until well-combined. Add half the juice mixture.

5 Serve couscous on 4 serving plates. Top with cooked fish fillet. Drizzle remaining juice mixture over fish and serve.

 

 

Moroccan pan-fried fish

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

1 bunch coriander, washed, dried, ends trimmed     3 garlic cloves, peeled

2 tsp ground cumin                                                Pinch of chilli powder

2 tsp finely grated lemon rind                        60ml (1/4 cup) fresh lemon juice 30ml olive oil                                                        2 tsp sweet paprika

190g (1 cup) couscous                                 250ml (1 cup) boiling water

50g (1/3 cup) plain flour                              

4 (about 600g) firm white fish fillets (such as snapper)

Olive oil spray                                              90g baby spinach leaves

Method

Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.

Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.

Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.

 

Ocean Trout with Baby Vegetables

8 baby beetroot                                   

20 baby carrots

2 small zucchini, sliced

8 baby new potatoes, halved

4 baby onions

4 pieces ocean trout (approximately 150g each)

Tarragon Lemon Sauce:

20g butter or margarine

1 clove garlic, crushed

1 small onion, chopped

1 Tablespoon plain flour

¾ cup low-fat milk

1 Tablespoon fresh tarragon

1 teaspoon grated lemon rind

1 Tablespoon lemon juice

Heat butter in pan, add garlic and onion, cook, stirring, until onion is soft.  Add flour, cook stirring, until bubbling.  Remove from heat, gradually stir in milk.  Stir over heat until mixture boils and thickens.  Stir in Tarragon, rind and juice.

 

Boil, steam, or microwave unpeeled beetroot until just tender, drain.  Cool 5 minutes; peel beetroot.

Boil, steam or remaining vegetables separately until tender.

Place fish in baking tray – bake in oven for about 20 minutes or until just tender.  Peel skin away from fish.  Serve fish with vegetables and tarragon lemon sauce.

 

Serves 4                                   1 serve = 1 protein, 1 tsp fat

 

Ocean trout with orange & fennel salad

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

2 oranges                                                         1 fennel bulb

4 x 180g skinless ocean trout fillets                    1 tbs olive oil

50g baby salad leaves                                       1/3 cup (55g) blanched almonds, toasted

1 tbs red wine vinegar                           1 tbs extra virgin olive oil

Method

Segment the oranges by cutting off the ends, skin and pith with a knife.

Then, hold one orange in your hand and cut each segment away from the membrane. Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the juice.

Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the fennel bulb thinly.

Combine the orange segments with the sliced fennel, salad leaves and almonds in a bowl. Heat the grill to high.

Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout fillets with oil, then sprinkle with the mixed salt and pepper.

Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill for 5 minutes, or until cooked as desired.

To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a screwtop jar with the reserved orange juice. Shake well to combine, then toss through the orange and fennel salad.

Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and serve with salad.

 

Orange and fennel fish

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

2 medium oranges                                          2 teaspoons fennel seeds

2 tablespoons olive oil                                  4 (150g each) firm white fish fillets

70g baby spinach                                             1 small fennel bulb, trimmed, thinly sliced

2 tablespoons red wine vinegar

Method

Finely grate rind from oranges. Reserve oranges. Combine orange rind, fennel seeds and half the oil in a shallow glass or ceramic dish. Add fish. Turn to coat. Set aside for 10 minutes.

Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 5 minutes each side or until browned and cooked through. Transfer to a plate.

Meanwhile, segment oranges over a bowl (see note). Add spinach, sliced fennel, vinegar and remaining oil. Toss to combine. Place on plates. Top with fish. Serve.

Notes

To segment oranges, remove peel and white pith. Cut down either side of membrane to release segments.

 

 

Oriental Salmon

4 Salmon fillets                                 2 Tablespoons teriyake sauce

1 tablespoon lemon juice                 1 tablespoon brown sugar or honey

1 teaspoon fresh ginger                             1 clove garlic crushed

½ teaspoon Dijon mustard               2 shallots thinly sliced

 

Heat oven to 180 degrees centigrade. 

Place salmon in an ungreased casserole. 

Combine remaining ingredients except green onions.  Spread over Salmon. 

Place in oven approximately 20-30 minutes, until cooked as desired (some people prefer rare others well done).

Garnish with shallots.  Serve immediately.

Serves 4               1 serve = 1 protein

 

Fish Fillets with Coriander Chilli Sauce

6 x 60g perch fillets                   1 small onion thinly sliced

½ cup water                    ¼ cup dry vermouth

2 Tblsp lime juice            1 small fresh chilli, chopped finely

2 Tblsp sugar                           1 tsp cornflour

½ red capsicum thinly sliced      2 green onions, cut into 5cm lengths

1 Tblsp finely chopped fresh coriander leaves

¼ cup firmly packed fresh coriander leaves, extra

 

Place fish in shallow ovenproof dish; top with brown onion.  Pour over combined water, vermouth and 1 Tblsp of the juice; cover. Bake in moderate oven for about 15 minutes or until fish is tender.

Remove fish; keep warm. Strain and reserve liquid.

Place reserved liquid, chilli, sugar and combined cornflour and remaining juice in small saucepan.

Stir over heat until sugar dissolves. Bring to boil; simmer until mixture thicken.  Stir in chopped coriander.  Arrange fish, capsicum, green onion and coriander leaves on serving plate; drizzle with sauce.

 

Serves 2                1 serve = 1 protein

 

GRILLED FISH WITH TOMATO SALSA

2 teaspoons oil                                 4 x 150g white fish fillets

100g mixed baby salad leaves

TOMATO SALSA

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

1/3 cup pitted green olives, chopped         3 anchovy fillets, chopped

1 tablespoon lemon juice                           2 tablespoons chopped fresh basil

salt and pepper to taste

1. TOMATO SALSA.  Combine all ingredients in a bowl; mix well.

2. Brush oil over a heated, grill pan; add fish fillets, cook for a few minutes on each side, or until cooked through.

3. Serve fillets on salad leaves with Tomato Salsa.

SERVES 4                    1 serve = 1 protein

 

Grilled fish and lemon with olive salad

Try this fish with your favourite green salad and new potatoes or chunky fresh bread.

Ingredients

100g marinated chargrilled capsicum (not in oil), thinly sliced

1/3 bunch flat leaf parsley, chopped              1/2 cup pimento-stuffed green olives, sliced

1 cup baby rocket leaves, chopped                        2 tablespoons capers, drained and chopped

4 firm white fish fillets (approx 120g each), such as gurnard or ling

2 lemons, cut into wedges                                      cooking oil spray

1/3 cup sun-dried tomato pesto                              2 teaspoons olive oil

1 tablespoon red wine vinegar

Instructions

Combine the capsicum, parsley, olives, rocket and capers in a large bowl and set aside.

Heat a chargrill pan (heavy pan with raised grill lines) over medium-high heat. Spray the fish and lemon with cooking oil spray. Place the fish into the pan and cook for 2 minutes. Turn and brush the top with pesto. Add the lemon wedges to the pan and cook for a further 2-3 minutes, or until fish is brown and cooked through and the lemon wedges are golden.

Drizzle the salad with oil and vinegar and gently toss. Divide the salad among serving plates, top with fish and lemon wedges and serve.

Serves 4                1 serve = 1 protein

 

Quick way with Rainbow Trout

Serves 4                                  1 serve = 1 protein

Ingredients:

3 large lemons

1 tablespoon sugar

1 large red chilli (de-seeded and finely sliced)

1/2 cup mint leaves (torn)

salt and pepper

4 Rainbow Trout Fresh Fillets (about 200g each)

olive oil for coating

4 cups watercress sprigs

2 tablespoons olive oil

 

METHOD:

Peel lemons. Remove pith and membrane from segments. Cut segments in half and combine with sugar, chilli, mint leaves, salt and pepper. Put lemon salad aside.

Place a non-stick pan over high heat.

Brush the rainbow trout fillets with olive oil. Sear for 2 minutes each side or until cooked as desired.

Toss watercress sprigs with the 2 tablespoons olive oil in a bowl.

To serve:  divide the watercress sprigs between plates and top with the rainbow trout fillets and the lemon salad.

 

 

Salade Nicoise

200g green beans trimmed, chopped             250g cherry tomatoes halved

½ cup seeded black olives                            2 lebanese cucumbers, sliced

1 medium red onion, sliced thinly                  150g mesclun

6 hard boiled eggs                              425g tin tuna in springwater, drained

Light Vinaigrette:          1 tsp olive oil; ¼ cup lemon juice; 1 clove garlic crushed; 2 tsp Dijon mustard

 

Boil, steam or microwave beans until just tender; drain.  Rinse under cold water; drain.

Make light vinaigrette

Place tomato, olives, cucumber, onion, mesclun and egg in large bowl with vinaigrette; toss gently to combine.  Divide salad among serving plates; flake fish over salad in large chunks.

 

Serves 4                1 serve = 2 protein

 

Grilled Salmon with Minted Cucumber Sauce

1 clove garlic minced

¼ teaspoon freshly ground black pepper

¼ tsp ground cumin

1 cup plain low fat yoghurt

1 Tblsp fresh or 1 tsp dried mint

1 medium cucumber, cubed, seeded and peeled

4 x 150g skinless, boneless salmon fillets

Fresh mint sprigs

 

Place garlic, pepper and cumin in mixing bowl;  mash to a paste with the back of a spoon. Add yoghurt and mint, stir well.  Stir in cucumber gently, and set mixture aside.

Clean grill or bbq and spray with oil. Lightly brush fish with oil on both sides of fish fillets.  BBQ fish and grill about 3 minutes per sides or until cooked to taste. 

Spoon cucumber sauce over fish; garnish with mint.  Serve immediately.

Serves 4                                   1 serve = 1 protein

 

Moroccan fish with salad

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

1/2 cup plain flour                                             1 egg

3/4 cup dried breadcrumbs                               1 Tblsp Moroccan seasoning (see note)

4 (185g each) boneless fillets (see note)            2 pieces lavash bread, cut into triangles

olive oil cooking spray                          lemon wedges, to serve

Tomato salad

3 large tomatoes, diced                                     2 Lebanese cucumbers, diced

1 small red onion, halved, thinly sliced   1 lemon, rind finely grated, juiced

1 cup flat-leaf parsley leaves, roughly chopped

Method

Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.

Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.

Preheat oven to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from oven and set aside. Bake fish for 10 minutes or until golden and cooked through.

Serve fish with tomato salad, toasted lavash and lemon wedges.

Notes

Tip: Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Note 1: Moroccan seasoning is a mild spice blend, great with fish, lamb or chicken.

Note 2: Known as boneless

 

Pan-fried fish with herb sauce

Ingredients (serves 4)                        1 serve = 1 protein

1 large lemon

3 garlic cloves, sliced

1 cup flat-leaf parsley leaves, torn

12 each mint and basil leaves, torn

1/4 cup oregano leaves

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

4 x 180g white fish fillets with skin on (such as blue-eye or snapper)

Crusty bread, to serve

Method

Preheat the oven to 180°C. Pare the lemon rind with a peeler, being sure not to take any of the white pith. Squeeze lemon juice into a bowl. Add garlic, herbs and half the oil. Season, then set aside.

Heat remaining oil in an ovenproof pan over medium-high heat. Fry lemon rind for 30 seconds. Season fish, then place skin-side down in the pan. Cook over medium heat for 3-4 minutes until skin is crisp and flesh turns white at the edges. Place pan in oven for 5 minutes until fish is just cooked through. Return pan to low heat, pour over herb mixture and warm through. Serve fish with crusty bread.

 

 

PESTO-TOPPED FISH

600g fish fillets                                      2 tablespoons lemon juice

PESTO TOPPING

2 tablespoons polyunsaturated reduced-fat margarine

1 teaspoon grated lemon rind                            1/2 cup firmly packed fresh basil leaves

1 clove garlic                                                    2 Tblss grated fresh parmesan cheese

½ teaspoon French mustard

1. PESTO TOPPING. Blend margarine, rind, basil, garlic, cheese and mustard until well combined.

2. Arrange fillets on a foil-lined oven tray. Spread with Pesto Topping; sprinkle with juice.

3. Cook under a hot grill until lightly browned and cooked through.

Serves 4.                                                          1 serve = 2 tsp fat, 1 protein

 

 

PRAWN CUCUMBER SKEWERS

24 cooked king prawns        2 Lebanese cucumbers

24 fresh Thai basil leaves

DIPPING SAUCE

1/2 cup caster sugar         ¼ cup water

1 Tblsp sweet chilli sauce   2 tsp chopped coriander

½ tsp finely chopped fresh lemon grass

1/4 cup limejuice                 1 tsp fish sauce

Peel and devein prawns, leaving tails intact.

Peel long thin strips from cucumbers using a vegetable peeler. Wrap a strip of cucumber around each prawn; thread onto a small bamboo skewer. Thread a basil leaf onto each skewer; repeat process. Place skewers onto a tray; refrigerate until serving.

DIPPING SAUCE. Combine sugar and water in a small pan; stir over low heat until sugar is dissolved. Simmer, uncovered, without stirring, for about 5 minutes, or until syrup is thickened. Remove from heat, stir in remaining ingredients; cool.

Serve skewers with Dipping Sauce.

Makes 12

 

Fish with ratatouille

Ingredients (serves 4)                        1 serve = 1 protein

4 white fish fillets (bass, ling, snapper or blue-eye)

250g cherry tomatoes, halved  

1 green capsicum, seeded and thinly sliced

1 red capsicum, seeded and thinly sliced

1 clove garlic, crushed

1 onion, sliced

1 1/2 tablespoons torn basil

3 teaspoons balsamic vinegar

Method

To make ratatouille heat 2 tablespoons oil in a large saucepan over medium high heat. Add the onion, capsicums and garlic and cook for 4 minutes or until just softened. Add the tomatoes and vinegar and cook for 6-8 minutes, stirring occasionally until the mixture is pulpy. Remove from the heat, stir through basil, cover and keep warm.

Heat 1 tablespoon of oil in a non-stick frying pan. Add fish and cook for 3 minutes on each side or until golden and cooked through. Serve with ratatouille.

 

Salmon with Dill and Caper Dressing

2 Tblsp low-fat sour cream                           1 Tblsp tiny capers

2 tsp coarsely chopped dill                           2 tsp horseradish cream

1 Tblsp lime juice                               4 x 150g salmon fillets

 

Combine sour cream with capers, dill, horseradish and juice in medium bowl.

Heat oiled large pan; cook salmon until browned both sides and cooked as desired.  Serve salmon with dill and caper dressing.

 

Serves 4                1 serve = 1 protein, 2 tsp fat

 

Salmon with sesame greens & ginger-soy dressing

Ingredients (serves 4)                        1 serve = 1 protein

4 (125g each) skin-on salmon fillets

Olive oil spray

60ml (1/4 cup) salt-reduced soy sauce

2 tsp brown sugar

2 tsp grated fresh ginger

3 tsp sesame oil

1 bunch gai lan (Chinese broccoli)

Steamed jasmine rice, to serve (optional)

1 tbs sesame seeds, toasted

Method

Heat a large non-stick frying pan over high heat. Spray both sides of the salmon with olive oil spray. Add salmon to the pan, skin-side down, and cook for 2-3 minutes or until crisp. Turn and cook for a further 1-2 minutes for medium or until cooked to your liking.

Meanwhile, combine the soy sauce, sugar, ginger and half the sesame oil in a small bowl. Stir until the sugar dissolves. Cook the gai lan in a saucepan of boiling water for 30 seconds or until bright green and tender crisp. Drain.

Divide the gai lan and rice among serving dishes. Drizzle over the remaining sesame oil and sprinkle with half the sesame seeds. Top with the salmon. Drizzle over the soy sauce mixture and sprinkle with the remaining sesame seeds to serve.

Notes

Budget tip: Replace the salmon fillets with 2 large single chicken breast fillets, halved horizontally

Variation:

Beef with sesame greens & chilli-soy dressing: Replace salmon with 4 beef steaks. Cook for 3-4 minutes each side for medium or until cooked to your liking. Add a little finely chopped fresh red chilli to the soy sauce mixture in step 2.

 

 

Salmon Steak Kyoto

4 Salmon Steaks – one per person

 

For the marinade:

1/3 cup soy sauce                               ¼ cup orange juice concentrate

2 tsp olive oil                                               2 Tblsp tomato sauce

1 tsp lemon juice                                ½ tsp prepared mustard

1 Tblsp prepared mustard                            1 Tblsp spring onion minced

1 clove garlic, minced                                   ½ tsp minced ginger root

 

In a shallow baking dish combine the marinade ingredients.  Add the salmon and turn to coat each side.  Cover and refrigerate for 30-60 minutes.  Remove the salmon and reserve the marinade. 

Pour the reserved marinade into a small saucepan.  Bring to the boil for 1 minute.  Lightly brush or spray the salmon with oil. Grill or bbq salmon until fish is tender and flakes with a fork, about 3-5 minutes each side, depending upon thickness of fish.  Brush the salmon with the marinade once halfway through cooking.

 

1 serve = 1 protein

 

Snapper with Ginger and Carrots

2 whole snappers

cornflour

2 teaspoons oil

4 carrots

1 onion

4cm piece green ginger, peeled

½ tsp sesame seed oil

2 Tblsp light soy sauce

2 tsp cornflour

1 Tblsp dry sherry

1 ½ cups water

6 green shallots

 

Trim fins and tail of fish.  Cut a few slashes in each side of fish, rub both sides of fish with cornflour.

Cut carrot, onion and ginger into thin strips.  Heat oil in pan or wok, add carrots and onion, stir-fry until just tender , add ginger, cook 1 minute.

Push vegetables to one side, add fish, pour half the combined sesame seed oil and soy sauce over fish, cook 5 minutes.  When brown, turn fish over, add remaining sesame and soy mizture.

Pour blended extra cornflour, sherry and water over fish, stir gently 1 minute or until mixture boils.  Cover, cook gently 5 minutes or until fish is tender.  Add shallots in last few minutes of cooking time.

 

Serves 2                       1 serve = 1 protein

 

Spice-crusted ocean trout with zucchini salad

Ingredients (serves 4)                                    1 serve = 1 protein

2 tsp ground coriander                          2 tsp ground cumin

1 tsp sweet paprika                                          1 tsp sea salt

4 (about 180g each) ocean trout fillets   1 tbs olive oil

Mixed salad leaves, to serve                             Lemon wedges, to serve

Yoghurt dressing

200g (3/4 cup) plain soy yoghurt                       2 garlic cloves, crushed

3 tsp finely chopped fresh dill                3 tsp finely chopped fresh chives

3 tsp finely chopped fresh coriander                  2 tbs fresh lemon juice

1 tbs extra virgin olive oil                                   1/2 tsp Dijon mustard

Salt & freshly ground black pepper

Zucchini salad

2 green zucchini, ends trimmed, cut into 1cm pieces

1/2 red onion, finely chopped

2 vine-ripened tomatoes, halved, deseeded, cut into 1cm pieces

1 Lebanese cucumber, peeled, seeded cut into 1cm pieces

2 tbs finely chopped fresh mint

2 tbs finely chopped fresh continental parsley

1 tbs olive oil

1 tbs fresh lemon juice

Salt & freshly ground black pepper

Method

Combine coriander, cumin, paprika and sea salt in a bowl. Rub over fish. Place fish in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Meanwhile, to make dressing, combine yoghurt, garlic, dill, chives, coriander, lemon juice, oil and mustard in a bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

To make the zucchini salad, combine zucchini, onion, tomato, cucumber, mint, parsley, oil and lemon juice in a bowl. Taste and season with salt and pepper.

Heat the oil in a non-stick frying pan over medium-high heat. Add trout and cook for 2 minutes each side for medium or until cooked to your liking.

Spoon zucchini salad among plates. Top with trout and drizzle with dressing. Serve with salad and lemon wedges.

 

 

 

Spiced fish with chickpea salad

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

1 tbs cumin seeds                                 1 tbs fennel seeds

2 tbs plain flour                                     4 white fish fillets

1 tbs olive oil                                        1 tbs butter

Baby rocket leaves, to serve                

Chickpea salad

400g can chickpeas, rinsed, drained                  3 eggs, hard-boiled, peeled, chopped

4 shallots ends trimmed, thinly sliced                  1 red capsicum, halved chopped

1 Lebanese cucumber, deseeded, chopped      

1/3cup fresh continental parsley leaves chopped

1/3 cup fresh mint leaves, chopped                    2 tbs low fat mayonnaise

2 tbs  low fat Greek-style natural yoghurt          1 tbs red wine vinegar

1 tsp curry powder                                           1 garlic clove, finely chopped

Method

To make the chickpea salad, combine the chickpeas, egg, shallot, capsicum, cucumber, parsley and mint in a large bowl. Combine the mayonnaise, yoghurt, vinegar, curry powder and garlic in a small bowl. Stir the dressing into the salad.

Use a mortar and pestle, or a coffee or spice grinder, to finely crush the cumin seeds and fennel seeds. Place on a large plate. Add the flour and combine. Season with salt and pepper. Add the fish and turn to coat. Shake off excess.

Heat half the oil in a large frying pan over medium-high heat. Cook half the fish for 2-3 minutes each side, adding half the butter halfway through cooking. Divide among serving plates. Cover with foil to keep warm. Repeat with remaining oil, fish and butter. Serve with the chickpea salad and baby rocket leaves.

 

Spicy grilled snapper with snow pea salad (low-fat)

Ingredients (serves 4)                                    1 serve = 1 protein

4 x 200g snapper fillets                                     1 tbs olive oil

50g watercress, ends trimmed               150g snow peas, thinly sliced

1 carrot, sliced into thin matchsticks                  1/2 cup Vietnamese mint leaves*

1 garlic clove, halved                                       

1 small red chilli, seeds removed, roughly chopped

2 coriander roots                                              1/4 cup (50g) firmly packed brown sugar

1/5 cup (125ml) lime juice                                 1/4 cup (60ml) fish sauce

2 eschalots, thinly sliced                                   

Method

To make the spicy sauce, use a mortar and pestle to pound the garlic, chopped chilli, coriander roots, brown sugar and 1 teaspoon of sea salt to a paste.

Add the lime juice and fish sauce, then stir until the sugar is dissolved. Stir through the eschalot.

Heat a lightly oiled chargrill or barbecue to high. Brush the snapper fillets with olive oil, sprinkle with 2 teaspoons of sea salt and, when the grill is hot, sear for 2-3 minutes on each side or until cooked through.

Meanwhile, place the watercress, snow peas, carrot and mint leaves in a bowl. Add 1/3 cup (80ml) of the spicy sauce and toss to combine.

To serve, divide the salad among 4 plates, top with the snapper fillets and drizzle the remaining spicy sauce over the top.

Notes

* Available from Asian food stores and selected greengrocers; substitute with regular mint

 

Spiced barbecue salmon

Ingredients (serves 6)                                    1 serve = 1 protein

1 tbs brown sugar                                             2 1/2 tsp dried oregano

2 1/2 tsp garlic powder                                     1 tsp dried chilli flakes

1 tsp ground black pepper                                1 tsp ground allspice

1/4 tsp ground cinnamon                                   1/4 tsp ground nutmeg

6 (about 150g each) salmon fillets, skin on         80ml (1/3 cup) olive oil

Lime wedges, to serve

Method

Combine the sugar, oregano, garlic, chilli, pepper, allspice, cinnamon and nutmeg in a small bowl.

Pat the salmon with paper towel to remove excess moisture. Rub with spice mixture to coat. Place in a glass or ceramic dish. Cover. Place in the fridge for 3 hours or overnight to marinate.

Preheat a barbecue flat plate on medium. Lightly brush the salmon with oil. Season with salt. Add to barbecue, skin-side down. Cook for 3 minutes each side for medium or until cooked to your liking. Serve salmon with salad and lime wedges.

Notes

Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 10 minutes before serving.

 

 

STEAMED FISH WITH INDIAN LENTILS

3/4 cup red lentils                                             2 teaspoons olive oil

4 medium onions, thinly sliced               1 tablespoon grated fresh ginger

2 cloves garlic, crushed                         3 teaspoons ground coriander

1/2 teaspoon ground turmeric                1/2 teaspoon ground fennel

2 teaspoons salt                                                11/2 cups fish stock

4 x 125g boneless white fish fillets

1/2 cup coarsely chopped fresh coriander leaves

1/3 cup low-fat plain yoghurt to serve

1. Add lentils to a medium pan of boiling water. Simmer, uncovered, for 5 minutes; drain.

2. Meanwhile, heat oil in a large pan, add onions; cook, stirring, over low heat for about 10 minutes or until well browned. Add ginger, garlic, spices, salt and lentils; cook, stirring, for a further 1 minute.

3. Add stock, bring to boil; place fish fillets on top of lentil mixture. Simmer, covered, for about 5 minutes, or until fish is cooked through.

4. Serve fish over lentil mixture; sprinkle with coriander. Top each serve with 1 tablespoon yoghurt.

SERVES 4                                           1 serve = 1 protein

 

Steamed fish with ginger, coriander and kaffir lime

Ingredients (serves 4)                        1 serve = 1 protein

16 kaffir lime leaves

4 white fish fillets or cutlets e.g. ling, barramundi or blue-eye

40g (1/4 cup) julienne ginger

2 tablespoons coriander leaves

2 tablespoons sweet chilli sauce

2 teaspoons fish sauce

Lime juice, to serve

Coriander leaves, extra, to serve

Method

Cut out four large squares of non-stick baking paper. Place four kaffir lime leaves in the centre of each square. Top with a piece of fish and sprinkle with ginger and coriander. Combine sweet chilli sauce and fish sauce in a small bowl and drizzle over fish.

Fold the ends of each square around the fish to enclose and form a parcel.

Steam the fish in a bamboo or metal steamer for 3-4 minutes or until fish is cooked through. Discard kaffir lime leaves. Arrange fish on serving plates and sprinkle with lime juice and extra coriander. Serve with a simple cucumber salad and extra sweet chilli, if desired.

Notes

To make cucumber salad, chop a small Lebanese cucumber and place in a bowl. Add 1 tablespoon white vinegar and 1 teaspoon caster sugar and stir until sugar has dissolved. Add a small finely chopped red chilli, if desired.

 

Steamed ginger & shallot fish

Ingredients (serves 2)                                    1 serve = 1 protein

1 tbs dry sherry

1 tsp caster sugar

1 tsp sesame oil

1 tbs light soy sauce

2 (about 150g each) firm white fish fillets

2cm-piece fresh ginger, peeled, cut into matchsticks

Steamed Asian greens, to serve

1 shallot, trimmed, thinly sliced diagonally

1 long fresh red chilli (optional), halved, deseeded, thinly sliced

Method

Combine the sherry, sugar, oil and half the soy sauce in a small jug.

Place the fish in a shallow heatproof bowl (make sure the bowl fits inside your steamer). Top with the ginger and pour over the sherry mixture.

Place the bowl in the steamer over a wok one-third filled with simmering water (make sure the steamer doesn’t touch the water). Cook for 5 minutes or until the fish flakes easily when tested with a fork.

Divide the Asian greens and fish among serving plates. Drizzle over the remaining soy sauce and any juices from the bowl. Top with the shallot and chilli, if desired.

Notes

Tip: Find inexpensive bamboo steamers at Asian grocery stores. If you have a few, you can stack them and cook foods such as fish and vegies at the same time.

 

 

 

STEAMED FISH WITH INDIAN LENTILS

3/4 (150g) cup red lentils                 2 tsp oil

4 medium onions, thinly sliced         1 Tblp grated fresh ginger

2 cloves garlic, crushed                   3 tsp ground coriander

½ tsp ground turmeric                     ½ tsp ground fennel

2 tsp salt                                           1 ½ cups fish stock

4 boneless white fish fillets              ½ cup chopped fresh coriander

½ cup low-fat plain yoghurt to serve

Add lentils to a medium pan of boiling water. Simmer, uncovered, for 5 minutes; drain.

Meanwhile, heat oil in a large pan, add onions; cook, stirring, for about 10 minutes or until well browned. Add ginger, garlic, spices, salt and lentils; cook, stirring, for a further 1 minute.

Add stock, bring to boil; place fish on top of lentil mixture. Simmer, covered, for about 5 minutes, or until fish is tender.

Serve fish over lentil mixture; sprinkle with coriander. Top with yoghurt.

Serves 4                1 serve = 1 protein, 1 carbohydrate

 

Steamed trout with mango salad

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

2 tbs lime juice, plus wedges to serve

2 tbs fish sauce

2 tbs caster sugar

2 small red chillies, seeded, finely sliced

2 firm mangoes (use green mangoes if available), peeled, coarsely grated

4 x 150g skinless ocean trout fillets

1 cup coriander leaves, chopped

1/3 cup chopped mint leaves

1/3 cup roasted macadamias, chopped

Method

Shake lime juice, fish sauce, sugar and chilli together in a screw-top jar. Toss mango in a bowl with dressing.

Place fish on a plate in a steamer over a pan of simmering water. Steam for about 5 minutes until cooked but still slightly rare in the centre. Add herbs to mango, place a piece of fish on each serving plate, top with salad and sprinkle with nuts. Serve with lime wedges.

 

 

Tandoori fish & cumin rice

Ingredients (serves 4)                        1 serve = 1 protein

180g (2/3 cup) Dairy Farmers Traditional Lite Yogurt

2 garlic cloves, crushed                         1 tbs grated fresh ginger

2 tsp ground coriander              2 tsp ground cumin

2 tsp ground turmeric

4 (about 150g each) firm white fish fillets (such as ling or perch)

350ml salt-reduced vegetable stock      Olive oil spray

1 brown onion, finely chopped 2 garlic cloves, crushed

1 tsp cumin seeds                                 200g (1 cup) long-grain rice

Fresh coriander leaves, to serve            Lime wedges, to serve

Method

Combine yoghurt, garlic, ginger, ground coriander, cumin and turmeric in a shallow glass dish. Add fish and turn to coat. Cover. Place in the fridge for 2 hours to marinate.

Preheat oven to 220°C. Remove fish and drain excess marinade. Place the fish on a rack in a baking tray. Bake for 15 minutes or until fish flakes when tested with a fork.

Meanwhile, place the stock in a saucepan and bring to a simmer over medium heat.

Heat a saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cumin seeds. Cook, stirring, for 1 minute. Stir in the rice. Add the stock and bring to the boil. Cover. Simmer for 12 minutes. Set aside, covered, for 5 minutes.

Divide rice and fish among serving plates. Top with coriander. Serve with lime wedges.

 

Teriyaki salmon                     1 serve = 1 protein

Ingredients

4 x 150g salmon steaks

1/2 cup teriyaki marinade (I use Kikkoman)

1 cup long-grain rice

2 bunches bok choy or broccolini, steamed, to serve

2 teaspoons sesame seeds, toasted, to serve

Method

Place salmon steaks into a ceramic dish. Add teriyaki marinade and turn salmon to coat well. Stand for 20 minutes.

Put rice into a saucepan and cover with 2 cups water. Place over high heat and bring to the boil. Simmer for 5 minutes or until craters form over rice. Cover and turn off heat.

Heat a frying pan or cast iron chargrill over medium-high heat. When pan/grill is hot, place a piece of baking paper in pan – this will stop the fish sticking. Cook 2 salmon steaks for 2–3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.

Divide rice between 4 plates. Top with salmon and sprinkle with sesame seeds. Serve with steamed greens.

 

THAI FISH CAKES

600g boneless fish fillets                         2 tablespoons chopped fresh coriander

2 egg whites                                                      2 tablespoons red curry paste

1 teaspoon sugar                                               3 spring onions, finely chopped

80g green beans, finely chopped                         salt and pepper to taste

SWEET THAI DRESSING

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

2 tablespoons lime juice                                      1 tablespoon fish sauce

½ red capsicum, finely chopped                          2 tablespoons chopped fresh coriander

1. Lightly grease a 12-hole muffin pan (1/3 cup capacity).

2. Process fish, coriander, egg whites, paste, sugar and salt and pepper until smooth; transfer to a bowl. Stir in spring onions and beans.

3. Divide mixture into 12 portions; press firmly into prepared pan.

4. Cook in a moderate oven, 180oC, for about 12 to 15 minutes or until cooked through.

5. SWEET THAI DRESSING. Combine vinegar, sugar and juice in a small pan, stir over a low heat, without boiling, until sugar is dissolved. Simmer for 3 minutes; cool. Stir in remaining ingredients.

6. Serve fish cakes with Sweet Thai Dressing.

SERVES 4                                                        1 serve = 1 protein

 

 

Thai-style poached whole salmon

 

Ingredients (serves 8)                        1 serve = 1 protein

2 lemongrass stems (white part only), halved, bruised

8 kaffir lime leaves*

2cm piece ginger, sliced

2kg whole salmon or ocean trout, cleaned, scaled (ask your fishmonger to do this)

1 bunch coriander

300g light palm sugar*, grated

1/2 red onion, sliced

2 1/2 tbs tamarind concentrate*

50ml fish sauce

Vegetable oil, to deep-fry

6 Asian red eschalots*, thinly sliced

4 garlic cloves, thinly sliced

2 long red chillies, sliced into rounds

Lime wedges, to serve

Method

Place 2 lemongrass halves, 2 lime leaves and half the ginger in the cavity of the fish, then place in a fish kettle (from kitchenware shops), cover with cold water and slowly bring to the boil over medium heat. When boiling, switch off the heat, cover tightly and stand for 30 minutes (without removing lid) until just cooked.

While fish is cooking, wash coriander well, pick leaves and refrigerate until required. Make sure coriander roots are free of dirt, then thinly slice. Place palm sugar in a heavy-based pan over medium heat. Add 2 tablespoons of water and stir until the sugar dissolves. Add coriander roots, onion, remaining lemongrass and ginger and 4 lime leaves. Bring to the boil, then simmer over low heat for 5 minutes or until lightly caramelised. Add tamarind and fish sauce, then simmer for a further 5 minutes. Strain into a jug, pressing down on solids before discarding. Set aside until ready to serve.

Half-fill a deep-fryer or heavy-based pan with oil and heat to 190°C (or test a cube of bread – it will turn golden in 30 seconds when oil is ready). Fry the eschalots, garlic and chilli, in separate batches, for 1-2 minutes until crisp and golden. Drain on paper towel.

Carefully remove the fish from the poaching liquid and place on a large serving platter. Pat dry with a paper towel. To remove the skin, loosen around the gills and pull back towards the tail. (It’s not necessary to remove the skin from the underside of fish at this stage.) Use a paper towel to soak up any moisture around the fish. Pour over the sauce and garnish with the fried eschalots, garlic and chilli, the coriander leaves and finely shredded remaining 2 kaffir lime leaves.

Notes

Both the fish and sauce can be served hot, warm or cold, so all the work can be done in advance.

Serves 8-10 as part of a buffet.

* Kaffir lime leaves, palm sugar, tamarind concentrate and Asian red eschalots are from Asian food shops.

 

 

TUNA PATTIES

3 medium potatoes, peeled, chopped                220g can tuna in brine, drained

2 tablespoons chopped fresh dill                       2 teaspoons grated lemon rind

1 teaspoon drained baby capers, chopped        salt and pepper to taste

½ cup Lightly Seasoned Fish Mix                      cooking oil spray

lemon wedges to serve

1. Boil, steam or microwave potatoes until tender; drain. Mash potatoes until smooth.

2. Combine potatoes, tuna, dill, rind, capers and salt and pepper in a bowl; mix well.

3. Divide mixture into 8 portions; shape each portion into a patty. Coat in seasoning mix; shake away excess. Place on a tray lined with non-stick baking paper. Spray lightly with oil.

4. Cook in a moderate oven, 180oC, for about 20 minutes or until heated through and crumbs are crisp.

5. Serve patties with lemon wedges.

Serves 4                       1 serve = ½ protein, 1 carbohydrate

 

Vine-ripened tomatoes and baby spinach salad with barramundi fillet

Ingredients (serves 4)                                    1 serve = 1 protein

150g baby spinach                                            50g speck (bacon), chopped (optional)

15 basil leaves                                      80ml extra virgin olive oil

100g vine-ripened tomatoes                              50g pine nuts, toasted

20ml balsamic vinegar                           Salt & freshly ground pepper

4 x 200g barramundi fillets

Method

Finely shred spinach.

Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tbs oil and fry basil leaves until crisp. Remove from pan.

Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season.

Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.

Arrange salad on plate and top with fish. Garnish with basil leaves.

 

WARM FISH POLENTA SALAD

1-cup chicken stock

1-cup polenta

1 tablespoon grated Parmesan cheese

2 teaspoons Moroccan seasoning

4 x 100g fish fillets

100g mixed salad leaves

3 small egg tomatoes, sliced

DRESSING

1 x 200g tub low-fat Greek-style yoghurt

2 tablespoons bottled no-oil French dressing

1 small Lebanese cucumber, seeded, grated

1 clove garlic, crushed

1 tablespoon chopped fresh mint

1. Bring stock to boil in a pan, gradually stir in polenta; cook, stirring, until mixture boils and thickens; stir in cheese. Press mixture into a greased bar cake pan. Cover; refrigerate until firm.

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

3. Turn out polenta; cut into eight even slices.

4. Cook polenta on a heated, greased grill pan until browned on both sides and heated through; remove from pan. Cover; keep warm.

5. Sprinkle Moroccan seasoning evenly over fish. Cook fish on same heated, greased grill pan until browned on both sides and cooked through.

6. Divide polenta among plates, top with salad leaves, tomatoes and fish; drizzle with Dressing.

SERVES 4                           1 serve = 1 protein, 1 carbohydrate

 

 

 

Yummy Tuna Salad

¼ head of iceberg lettuce or Chinese Cabbage cut in chunks

1 red cabbage, cut in chunks

1 bunch shallots, sliced

2 tomatoes, cut in chumks

1 cup broccoli flowerettes

1 banana, sliced thickly

3 slices pineapple, cut in chunks

200g tuna drained

1 Tblsp raisins

 

Combine all ingredients and cover with a fat-free French dressing (or dressing of your choice)

 

Serves 2                          1 serve = 1 protein, 1 carbohydrate

 

 

Message

Filed under: Messages — Arlene @ 7:00 pm

Real health and happiness is experienced when we live with a true balance of body, mind, heart and soul.  But in our busy lives this is often easier said than done.  So that is where I want to help you.  Good food is a key part of this – nutritionally it nourishes our bodies and our minds, and the joy and celebration around food nourishes our heart and soul.  However, we must enjoy our food, but we have to try and make good choices and have small portions. 

 

Get active…walking, swimming, cycling or gardening daily can improve your mental performance and release stress.

 

Be positive and enjoy life… Try to see and embrace the good in life, even when it seems tough going.

 

Meat Recipes

Filed under: Meat,Messages — Arlene @ 6:58 pm

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

 

Vegetable Recipes

Filed under: Vegetables — Arlene @ 6:56 pm

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 teaspoonDijonmustard

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.

 

SPICED CHICKPEA
SOUP

2
teaspoons olive oil                                                   1
large onion, chopped

2
cloves garlic, crushed                                              1
tablespoon curry powder

1
x 300g can chickpeas, drained                                1
x 400 can brown lentils, drained

5
cups vegetable stock                                               ¼
cup lemon juice

250g
spinach leaves, shredded                                  salt
and pepper to taste

1.
Heat oil in a large pan; add onion, garlic and curry powder. Cook until onion
is soft. Stir in chickpeas, lentils, stock and juice. Simmer, covered, stirring
occasionally, for 20 minutes.

2.
Stir in spinach; simmer, uncovered, for about 5 minutes, or until spinach is
just wilted.

Serves
4                                   1
serving = 1 carbohydrate

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

 

 

ChickenRecipes

Filed under: Chicken — Arlene @ 2:16 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 RISSOLES

500g minced chicken                                                    2 cloves garlic, crushed

3 teaspoons finely grated lemon rind                              3/4 cup chopped fresh dill, chopped

6 spring onions, finely sliced                                          1 cup spiral pasta

1 red capsicum, quartered                                             cooking oil spray

2 tablespoons drained baby capers                               1 x 100g packet baby rocket leaves

1/4 cup lemon juice                                                       salt and pepper to taste

1. Combine chicken, garlic, 1 teaspoon of the rind, half the dill and spring onions in a bowl. Using wet hands, shape chicken mixture into 8 rissoles. Cover; refrigerate for 30 minutes.

2. Add pasta to a large pan of boiling, salted water; boil, uncovered, until just tender; drain.

3. Cook capsicum on a heated, oiled grill pan until browned all over and tender. Stand for 5 minutes; slice thinly. Add rissoles to pan; cook on both sides until browned and cooked through.

4. Combine warm pasta, capsicum, oil, capers, rocket, juice and remaining rind, dill and spring onions in a bowl. Season with salt and pepper.

5. Serve rissoles on pasta mixture.

Serves 4                                               1 serve = 1 protein, 1 carbohydrate

 

 

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%0

Message

Filed under: Messages — Arlene @ 2:13 am

Real health and happiness is experienced when we live with a true balance of body, mind, heart and soul.  But in our busy lives this is often easier said than done.  So that is where I want to help you.  Good food is a key part of this – nutritionally it nourishes our bodies and our minds, and the joy and celebration around food nourishes our heart and soul.  However, we must enjoy our food, but we have to try and make good choices and have small portions. 

 

Get active…walking, swimming, cycling or gardening daily can improve your mental performance and release stress.

 

Be positive and enjoy life… Try to see and embrace the good in life, even when it seems tough going.

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