It's that time of year again when I suspect many people will be trying to shed a few pounds.
Post any low fat/calorie recipes you enjoy in this thread.
Post any low fat/calorie recipes you enjoy in this thread.
Healthy Recipe Thread
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Not a recipe but for a low cal / low carb beer try Michelob Ultra - 5% Vol but < 90 kcals per 275ml bottle and <3g carb.
You can get it in Tesco, its a lager, a little on the sweet side but you soon get used to that.
You can get it in Tesco, its a lager, a little on the sweet side but you soon get used to that.
Marinade a chicken breast / pork chop / steak in Worcester sauce, then grill or fry in a non-stick pan with no oil.
Originally Posted by Sad_BB_Addict:
“Marinade a chicken breast / pork chop / steak in Worcester sauce, then grill or fry in a non-stick pan with no oil.”
“Marinade a chicken breast / pork chop / steak in Worcester sauce, then grill or fry in a non-stick pan with no oil.”
Great suggestion, and very tasty.
Also try this really healthy alternative:
Make a low fat pate from smoked mackerel fillets, cream cheese, yoghurt, ground nutmeg, and a drop of lemon juice.
Just blast in a magimix type blender and Bob's your uncle.
Great thread I need all the help I can get. I live on microwave foods but they have to go this year I have to learn how to cook. The easier the recipes the better
I like noodles for a quick snack / easy meal. They only cost about 15p and take 4 minutes in the pan! I think they're high carb, but low fat - not sure on that though.
my favourite is prawn noodles, add some tuna, jalapeno's and sometimes a dressing or sauce (can be a bit of reggae reggae, sweet chili or my favourite - blue cheese). Quite tasty, filling & very easy. (much nicer than pot noodle too)
my favourite is prawn noodles, add some tuna, jalapeno's and sometimes a dressing or sauce (can be a bit of reggae reggae, sweet chili or my favourite - blue cheese). Quite tasty, filling & very easy. (much nicer than pot noodle too)
I make lots of vegetable stuff, that must be really healthy, because it's nearly all vegetable, with very little fat or anything.
One of my current favourites is butternut squash.
Butternut squash gratin:
Chop butternut squash (skin included) into pieces about a cm thick. Layer in a dish or casserole dish that can go in the oven. Then put a layer of red onion (sliced in rings) on top. Then another layer of squash, then another layer of onion. Sometimes I stick little bits of butter in the layers too, but it's not necessary. Plenty of black pepper and a bit of coarse sea salt over the top, then stick in the oven (about 150-160 degrees C) until the squash is getting soft.
Then chop brown/seedy/granary bread (better if a bit stale) finely, and chop lots of parsley, mix together and layer on top of the squash and onions, and put back in the oven for another ten minutes or so.
If you want to be really healthy, add some sunflower seeds and pumpkin seeds for a bit of crunch. If you are allowed a bit of fat (and I always add this, because we need a BIT of fat, plus cheese is good for you, calcium etc) then I grate red leicester or mature cheddar all over the top. The bread and cheese makes a nice crusty topping.
One of my current favourites is butternut squash.
Butternut squash gratin:
Chop butternut squash (skin included) into pieces about a cm thick. Layer in a dish or casserole dish that can go in the oven. Then put a layer of red onion (sliced in rings) on top. Then another layer of squash, then another layer of onion. Sometimes I stick little bits of butter in the layers too, but it's not necessary. Plenty of black pepper and a bit of coarse sea salt over the top, then stick in the oven (about 150-160 degrees C) until the squash is getting soft.
Then chop brown/seedy/granary bread (better if a bit stale) finely, and chop lots of parsley, mix together and layer on top of the squash and onions, and put back in the oven for another ten minutes or so.
If you want to be really healthy, add some sunflower seeds and pumpkin seeds for a bit of crunch. If you are allowed a bit of fat (and I always add this, because we need a BIT of fat, plus cheese is good for you, calcium etc) then I grate red leicester or mature cheddar all over the top. The bread and cheese makes a nice crusty topping.
Thai style chicken & Salsa....
This uses the Gourmet Garden tubes of fresh herbs.
Mix 1 tsp each of Coriander, Ginger, Garlic, 1/2 tsp red chilli and 2 tsp lime juice into a paste.
Take 1 chicken breast, season and smooth paste over. Seal in foil and bake in oven for 20-30 mins depending on size.
Make salsa of very 1 finely chopped red onion, 4 deseeded & finely chopped tomatoes, 1/4 deseeded & finely chopped cucumber & 1 finely chopped green pepper.
Combine with dressing made from 2 tbs lime juice, 2 tsp Coriander 1 tbs sweet chilli sauce.
Serve chicken with lemon & Coriander cous cous & Salsa
It goes down a storm - even with the kids and is extremely low in calories (less than 600) and fat
This uses the Gourmet Garden tubes of fresh herbs.
Mix 1 tsp each of Coriander, Ginger, Garlic, 1/2 tsp red chilli and 2 tsp lime juice into a paste.
Take 1 chicken breast, season and smooth paste over. Seal in foil and bake in oven for 20-30 mins depending on size.
Make salsa of very 1 finely chopped red onion, 4 deseeded & finely chopped tomatoes, 1/4 deseeded & finely chopped cucumber & 1 finely chopped green pepper.
Combine with dressing made from 2 tbs lime juice, 2 tsp Coriander 1 tbs sweet chilli sauce.
Serve chicken with lemon & Coriander cous cous & Salsa
It goes down a storm - even with the kids and is extremely low in calories (less than 600) and fat
I got a stand alone steamer for Christmas (only £12) and have used it practically every day.
It's fantastic and great for a lazy cook (not saying you are, but it's like a healthy microwave).
So easy just chuck a bit of salmon in the bottom and carrots, potatoes, broccoli, mange tout, baby sweetcorn etc in the top and steam away.
It's fantastic and great for a lazy cook (not saying you are, but it's like a healthy microwave).
So easy just chuck a bit of salmon in the bottom and carrots, potatoes, broccoli, mange tout, baby sweetcorn etc in the top and steam away.
Originally Posted by stumblebum:
“Thai style chicken & Salsa....
This uses the Gourmet Garden tubes of fresh herbs.
Mix 1 tsp each of Coriander, Ginger, Garlic, 1/2 tsp red chilli and 2 tsp lime juice into a paste.
Take 1 chicken breast, season and smooth paste over. Seal in foil and bake in oven for 20-30 mins depending on size.
Make salsa of very 1 finely chopped red onion, 4 deseeded & finely chopped tomatoes, 1/4 deseeded & finely chopped cucumber & 1 finely chopped green pepper.
Combine with dressing made from 2 tbs lime juice, 2 tsp Coriander 1 tbs sweet chilli sauce.
Serve chicken with lemon & Coriander cous cous & Salsa
It goes down a storm - even with the kids and is extremely low in calories (less than 600) and fat
”
“Thai style chicken & Salsa....
This uses the Gourmet Garden tubes of fresh herbs.
Mix 1 tsp each of Coriander, Ginger, Garlic, 1/2 tsp red chilli and 2 tsp lime juice into a paste.
Take 1 chicken breast, season and smooth paste over. Seal in foil and bake in oven for 20-30 mins depending on size.
Make salsa of very 1 finely chopped red onion, 4 deseeded & finely chopped tomatoes, 1/4 deseeded & finely chopped cucumber & 1 finely chopped green pepper.
Combine with dressing made from 2 tbs lime juice, 2 tsp Coriander 1 tbs sweet chilli sauce.
Serve chicken with lemon & Coriander cous cous & Salsa
It goes down a storm - even with the kids and is extremely low in calories (less than 600) and fat
”
Sounds delicious
Will try that after next shop.
Cheesy Brocolli Bake
2 pounds fresh broccoli, trimmed and cut up
2 tablespoons unsalted butter, plus more for greasing the casserole
1/4 cup chopped celery
1/4 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 (8-ounce) can sliced water chestnuts
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 pound cheese product, softened
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated Cheddar
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch casserole.
Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl.
Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine.
Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.
It might sound horrible but is's healthy and delicious!
2 pounds fresh broccoli, trimmed and cut up
2 tablespoons unsalted butter, plus more for greasing the casserole
1/4 cup chopped celery
1/4 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 (8-ounce) can sliced water chestnuts
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 pound cheese product, softened
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated Cheddar
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch casserole.
Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl.
Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine.
Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.
It might sound horrible but is's healthy and delicious!
Originally Posted by Edd_1980:
“Cheesy Brocolli Bake
>snip<
It might sound horrible but is's healthy and delicious!”
“Cheesy Brocolli Bake
>snip<
It might sound horrible but is's healthy and delicious!”
It does sound horrible and full of fat - cheeses, and salt from the soup and garlic salt.
Originally Posted by B B Gunns:
“It does sound horrible and full of fat - cheeses, and salt from the soup and garlic salt.”
“It does sound horrible and full of fat - cheeses, and salt from the soup and garlic salt.”
What is "cheese product"?
Originally Posted by Edd_1980:
“Processed cheese perhaps? Like those slices you can buy?”
“Processed cheese perhaps? Like those slices you can buy?”
You tell us! Or haven't you ever made it?
Nice...
I think you could make a similar tasting thing (only better) with a good mature cheddar instead of "cheese product" and some creme fraiche and some actual mushrooms instead of the salty soup. I wouldn't like to call it 'healthy' though, with all that fat. I like the sound of adding water chestnuts though - might be an interesting bit of crunch.
I'm currently in a risotto mood. I've had several this week.
I fry a chopped onion in a bit of olive oil, then add arborio rice and fry slightly, then add liquid (last night I added cider, and it was delicious - but it could be white wine, or just hot water and a stock cube, or actual stock, which I had after Christmas from the turkey) and let it cook until the rice is still firm. Then I add whatever - with the cidery one I added loads of spinach leaves (just enough to just wilt them - take off the heat very quickly) and a bit of chopped feta (yes, I know it's cheese/fat, but I only added a bit), or it could be mushrooms, or peas, or mushrooms and peas, or peas and broad beans... or whatever. Cider+spinach+feta is my favourite though.
I think you could make a similar tasting thing (only better) with a good mature cheddar instead of "cheese product" and some creme fraiche and some actual mushrooms instead of the salty soup. I wouldn't like to call it 'healthy' though, with all that fat. I like the sound of adding water chestnuts though - might be an interesting bit of crunch.
I'm currently in a risotto mood. I've had several this week.
I fry a chopped onion in a bit of olive oil, then add arborio rice and fry slightly, then add liquid (last night I added cider, and it was delicious - but it could be white wine, or just hot water and a stock cube, or actual stock, which I had after Christmas from the turkey) and let it cook until the rice is still firm. Then I add whatever - with the cidery one I added loads of spinach leaves (just enough to just wilt them - take off the heat very quickly) and a bit of chopped feta (yes, I know it's cheese/fat, but I only added a bit), or it could be mushrooms, or peas, or mushrooms and peas, or peas and broad beans... or whatever. Cider+spinach+feta is my favourite though.
Originally Posted by B B Gunns:
“You tell us! Or haven't you ever made it?”
“You tell us! Or haven't you ever made it?
”
I try to avoid anything to do with cheese slices. Too slippery for my liking. If I wanted to digest rubber I'd chew on a car tyre.
Originally Posted by Elanor:
“I'm confused - haven't you tried the recipe? You said it was delicious and healthy...”
“I'm confused - haven't you tried the recipe? You said it was delicious and healthy...”
That's what I was edging around too
I could have been busy knocking that up tonight having bought a fridge-full of 'cheese-product'
Of course I've tried the recipe...I use fresh cheese though. What the recipe states is that you use the "Cheese Product" (That being real cheese) in the recipe.
Originally Posted by Edd_1980:
“Of course I've tried the recipe...I use fresh cheese though. What the recipe states is that you use the "Cheese Product" (That being real cheese) in the recipe.”
“Of course I've tried the recipe...I use fresh cheese though. What the recipe states is that you use the "Cheese Product" (That being real cheese) in the recipe.”
But it says a cup of cheddar and a half pound of cheese product!
I find it interesting that you use cup quantities. Do you find that easier to measure, Edd? Or does Ireland use cups, the same as the States? I have to admit that I haven't got a clue whether you're metric or imperial over there...
I have some lovely American recipe books, but they're all in cups and imperial liquids, and it's such a hassle to convert everything that I hardly ever make the recipes. It's a shame really...
I have some lovely American recipe books, but they're all in cups and imperial liquids, and it's such a hassle to convert everything that I hardly ever make the recipes. It's a shame really...
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