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Courgette, Carrot and Tomato Frittata October 23, 2011

Filed under: Healthy Eating — delishuss @ 9:34 pm
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I got this recipe from the ‘Frame by Frame- Quick and Easy’ cookbook. I’m not quite sure about it but I said that I would post it anyway. I think it’s maybe just the rawness of the veg with the egg that might be putting me off. If you like the look of it, give it a try and let me know how you get on.

 

Serves 2-4

Ingredients

1 tbp olive oil

1 onion, cut into small wedges

1-2 garlic cloves, crushed

2 eggs

2 egg whites

1 courgette, trimmed and grated

2 carrots, peeled and grated

2 tomatoes, chopped

pepper

1 tbsp shredded fresh basil, to garnish

 

Method

1. Heat the oil in a large non-stick frying pan, add the onion and garlic and saute for 5 minutes, stirring frequently.

2. Beat together the eggs and egg whites in a bowl, the pour into the pan.

3. Using the spatula, pull the egg mixture from the sides of the pan into the centre, allowing the uncooked egg to run underneath.

4. When the base has set lightly, add the courgettes, carrots and tomatoes. Season to taste with pepper and continue to cook over a low heat until the eggs are cooked to your liking.

5. Sprinkle with the shredded basil, cut the frittata into quarters and serve.

 

Curried Chicken with Spinach October 11, 2011

Filed under: Chicken,Curries,Healthy Eating — delishuss @ 6:30 pm

I know, I know, I’m a bit obsessed with the curries. So here’s another one to add the databank 🙂 This is pretty easy to make. The recipe is a healthy one as well and the spinach is a great source of iron which is particularly good for us ladies. I got the recipe from the Bodyfit magazine. Give it a go.

 

Serves 4

Ingredients

Frylight sunflower oil

1 tsbp cumin seeds

1 medium onion, chopped

2 garlic cloves, crushed

2 tbsp curry paste

250g tomatoes, chopped

500g chicken breast fillets, cut into large chunks

225g fresh baby spinach

400g can chickpeas or green lentils, rinsed and drained

1 tsp garam masala

3 tbsp fresh coriander, chopped

 

Method

1. Spray a deep frying pan with Frylight and place on a low heat, then add the cumin seeds.

2. Increase the heat and add the onion. Stirring until they begin to colour.

3. Mix in the garlic and curry paste and stir together for one minute. Add the tomatoes and 150 ml water, cook for about 10 minutes, uncovered, stirring until the tomatoes look pulpy.

4. Add the chicken pieces, cover the pan and cook for 10 minutes. Then, fold in the spinach and chickpeas or lentils and cook together for a further five minutes, stirring, until the spinach has wilted and chicken is tender.

5. Sprinkle over the garam masala, cover the pan and leave to stand for one minute. Stir in the coriander and serve.

 

I would serve this with some boiled rice and tesco do a light choices naan bread which is good side for a curry.

Enjoy 🙂

 

Piperade Wrap September 11, 2011

Filed under: Fast Food,Healthy Eating,Weight Watchers Recipes — delishuss @ 8:03 pm

This is a good one for breakfast, brunch or lunch. It’s quick and simple and just what you need to start the day. I got the recipe from the Weight Watchers ‘Simply Enjoy’ cookbook. It’s a great cookbook actually, I would highly recommend it. I got a good bit of stuff out of it and it’s all pretty healthy stuff.

 

Serves 1

7 Propoints per serving

 

Ingredients

Calorie controlled cooking spray

25g red pepper, de-seeded and diced

1 spring onion, sliced thinly

1 tomato, de-seeded and diced

2 small eggs, beaten lightly

1 large low fat tortilla wrap

Salt and freshly ground pepper

 

Method

1. Heat a small, heavy based, non stick pan and spray with the cooking spray. Add the red pepper, spring onion and tomato and stir fry for 2 minutes until softened.

2. Pour in the eggs, season, and cook, stirring constantly to prevent the eggs from sticking, until scrambled.

3. Meanwhile, heat a large frying pan and warm the tortilla for about 2 minutes, turning once. This helps to soften the tortilla.

4. Spoon the piperade on to one half of the warm tortilla, tuck in the ends and roll up. Slice in half on the diagonal.

 

Christmas Salad August 30, 2011

Filed under: Healthy Eating,Weight Watchers Recipes — delishuss @ 8:49 pm
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Let’s face it salads can be dull and boring but this is a winner. I’m not really sure why this is called a Christmas salad, I think it would work any time of the year. This a recipe from the Weight Watchers ‘Simply Enjoy’ cookbook.

7 Propoints per serving

Serves 6

 

Ingredients

50g pecans

calorie controlled cooking spray

2 slightly under-ripe pears, peeled, cored and each cut into 8 wedges

1 teaspoon ground ginger

2 teaspoons clear honey

140g watercress

3 tablespoons balsmic vinegar

1 small red onion, cut into thin rings

3 cooked beetroot, diced

75g stilton cheese, crumbled into small pieces

freshly ground black pepper

 

Method

1. Put the pecans in a dry, non stick frying pan and then toast them over a medium-low heat for 4 minutes, turning once. Remove from the pan and leave to cool.

2. Spray the pan with the cooking spray and cook the pears for 4 minutes over a medium heat, turning once. Add the ginger and honey, turn the pears to coat them in the syrup mixture and cook for another minute.

3. Divide the watercress between four plates and drizzle over the balsamic vinegar. Scatter the onion, beetroot, and pecans over the leaves. Top with the pears and crumbled stilton then season with black pepper.

Serve immediately.

 

If the thought smelly cheese churns your stomach you could replace it with feta instead.

 

Tomato & Basil Soup- Weight Watchers Special October 16, 2010

Filed under: Healthy Eating,Soups and Stews,Weight Watchers Recipes — delishuss @ 9:13 pm
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This is supposed to be ½ point per serving but if you used the one cal spray and had no fromage frais its points free.

Ingredients

2 jars of passata (expensive but worth it for handiness)

2 leeks

1 large onion

Handful of basil (I used the paste and it was fine)

Garlic (I used the paste but probably 2 cloves would do)

Olive Oil/1 Cal spray

2 vegetable stock cubes

2 litres of boiling water approximately

2 teaspoons of sweetener

Method

  1. Chop up leeks and onions.
  2. Fry off in the Olive oil for about 3 minutes
  3. Meanwhile dissolve your stock cubes in the boiling water
  4. Add in the garlic and basil and fry for another minute
  5. Add approximately 3 tablespoons of the stock to the pan and cover for another 2 minutes.
  6. Add in the rest of the stock, the passata, bring to the boil and simmer for 5 minutes. Add in the sweetener and take off the heat. Blend with a food processor to your desired texture.

 

To serve: top with some fromage frais and a sprinkle of basil.

As Gordon Ramsey would say: “DONE”

 

Healthy Egg and Chips

Filed under: Healthy Eating,Potatoes — delishuss @ 9:10 pm
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These are great, I really enjoyed them. Just good tasty food.

Ingredients

 910g of potatoes

Frylight

4 eggs

Instructions

  1. Pre-heat oven to 200 degrees Celsius.
  2. Chopped the potatoes into chip shapes.
  3. Place in a saucepan of boiling salted water and boil for 6-7 minutes.
  4. Remove from the boiling and drain. Place on a baking tray with kitchen paper to drain the water out of the chips. Leave to dry for 15 minutes.
  5. Place the chips into the dry saucepan and shake to rough the edges up. Remove from the saucepan and place on the oven tray.
  6. Spray with frylight lightly. Don’t overdo it or it will take the chops longer to cook.
  7. Place in the oven and cook until crispy, about 35-40 minutes.
  8. Remove from the oven and make four wells in the chips. Break in the eggs and place back in the oven for a further 5-6 minutes depending on how well you like your eggs cooked.
  9. Remove and egg.
 

Easy Peasy Lentil Curry

Filed under: Healthy Eating,Vegetarian — delishuss @ 9:05 pm
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This is yummy, easy and healthy. What more can I say.

Serves 4

Ingredients

2 tbsp sunflower oil

2 medium onions, cut into rough wedges

4 tbsp curry paste

850 ml vegetable stock

750g stewpack frozen vegetables

100g red lentils

200g basmati rice

Turmeric

Handful of raisins

Roughly chopped parsley

Poppadoms and mango chutney to serve

Instructions

  1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until golden brown.
  2. Stir in the curry paste and cook for a minute.
  3. Slowly pour a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
  4. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
  5. While the curry is simmering, cook the rice according to the packet instruction, adding the turmeric to the cooking water. Drain well.
  6. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

 

Note: I used fresh vegetables instead and fried them off with the onions. I used butternut squash also which I parboiled before frying.

 

Spiced Lamb Kebabs September 14, 2010

Filed under: Healthy Eating,Meat,Weight Watchers Recipes — delishuss @ 9:58 pm
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I really liked this recipe, I am a bit of a sucker for lamb and anything curry related so it’s right up my alley.  Hope you enjoy it.

7 1/2 points value per serving

Serves 2

Ingredients

350g (12 oz) lean leg of lamb, cubed

1 pepper cut into large chunks

2 teaspoons tandoori curry powder

1 garlic clove, crushed

1 onion, cut into wedges

To serve

2 pitta breads

10 mint leaves, shredded

2 cm (3/4 inch) piece cucumber, peeled and diced

2 tablespoons 0% fat Greek yogurt

Method

1. Place the lamb in a non metallic bowl. Mix together the tandoori powder, yoghut and garlic and pour over the lamb. Stir well and set aside to marinade at room temperature for 20 minutes.

2. Preheat the grill to medium. Thread the lamb, onion and pepper on to skewers, brushing over any excess yoghurt mixture. Grill for 12-15 minutes until beginning to char.

3. To serve, warm the pitta breads under the grill. Mix together the mint, cucumber and yoghurt. Split the pittas. Remove the meat, onions and peppers from the skewers, stuffing them into pittas. Serve with the yoghurt mixture.

 

Lentil and Chick Pea Casserole September 9, 2010

Filed under: Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 10:07 pm
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Hi everyone, I’m afraid I couldn’t leave the original of this recipe alone. It serves 4. I would serve it with cous cous or rice.  For a meat version, I think it would work well with lamb.

2 Weight Watchers points per recipe

Ingredients

Low fat cooking spray

1 red onion, sliced thinly

2 garlic cloves

1 yellow pepper, sliced

1 red pepper, sliced

1 courgette, sliced

1 x 400g can cherry tomatoes

1 x 410g can green lentils, drained

1 x 100g can chickpeas, drained

1 x 100g can red kidney beans, drained

1 teaspoon of cumin seeds

1 teaspoon of fenu greek

1 teaspoon of mustard seeds

150 ml stock

150g young leaf spinach

1 tablespoon freshly chopped parsley, to garnish

Method

1. Crush the spices in a pestle and mortar, set aside.

2. Lightly coat a large lided non stick saucepan with low fat cooking spray. Heat until hot. Add the onion and fry for 3 minutes. Add the courgette and peppers and cook for another 3 minutes or until the vegetables are soft. Add in the garlic and spices and cook for 2 minutes.

3. Add the lentils, chickpeas, kidney beans, chopped tomatoes, and stock. Bring to the boil, cover and simmer for 10 minutes.

4 Stir in the spinach and cook for a further 2-3 minutes until the spinach has wilted. Serve hot with a sprinkle of parsley on top.

 

Vegetable Chilli August 29, 2010

Filed under: Healthy Eating — delishuss @ 9:16 pm
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I was a bit concerned about the effect of the apple, but it worked quite well. Serve this with rice or taco shells. Taco shells work out about 2.5 WW points each, so best to with the rice if you are watching the calories.

Serves 4

 

Ingredients

A dash of sunflower oil

1 medium onion chopped

3 half mixed peppers chopped

1 carrot, diced

1 small apple, chopped

1 can of mixed beans

Small can of kidney beans

1 tsp of oregano

1 teaspoon of cumin

1 teaspoon of paprika

½ green chilli, finely chopped

1 tsp of salt

1 can of chopped tomatoes

Instructions

  1. Place a large frying pan over a medium heat. Add the sunflower and heat. Fry off the onion for 10 minutes stirring regular to prevent burning.
  2. Drain the cans of beans.
  3. Mix together the oregano, paprika, cumin and salt in a small bowl.
  4. Add the rest of the vegetables and the apple to the pan and fry off for 10 minutes.
  5. Add in the chilli and mixed spice and fry for another 1-2 minutes.
  6. Add the tomatoes and beans to the pan and stir.
  7. Cover with a lid and simmer for 25 minutes. Check seasoning and adjust if necessary.