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Beef Red Curry September 9, 2010

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 10:27 pm
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I thought this was delishuss.  I was kind of surprised at how tasty it was considering it was low fat. It is a little less creamy/thick than what you would expect a thai curry to be but it’s all the better for the waistline.

5 1/2 Weight Watchers points per serving

Serves 4

Ingredients

Low fat cooking spray

300g of lean rump steak, cut into pieces

2 tablespoons red Thai curry paste

1 green pepper, sliced

150g baby corn

1/2 x 400ml can reduced fat cocunut milk

2ooml vegetable stock

2 x 150g packet straight to wok Udon noodles

A handful of freshly chopped coriander, to garnish

Method

1. Heat a large lidded saucepan until hot. Spray with low fat cooking spray and add the steak and fry for 2-3 minutes until brown.

2. Add the paste, pepper and baby corn. Cook for a further 2-3 minutes until beginning to brown.

3. Add the cocunut milk and stock. Bring to the boil, cover and simmer for 10 minutes until the beef is tender.

4. Add the beansprouts and noodles. Cook for 1-2 minutes until hot, then serve in warm bowls garnished with the coriander.

Tip: Prawns would work well with this dish instead of the beef. Add 150g of cooked prawns with the beansprouts. The points value per serving would be 4 1/2.

If you like a spicy curry, I would add some more curry paste.

 

Beef Chow Mein August 25, 2010

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 9:17 pm
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This recipe is not a million miles away from the Beef Terriyaki with Udon Noodles. Either way I thoroughly enjoyed it, give it a go and see what you think.

Serves 4

4 1/2  Weight Watcher points per serving

Ingredients

4 tablespoons soy sauce

325g (11 1/2 oz) lean rump steak, cut into strips

Low fat cooking spray

1 large onion, halved then sliced

150g (5 1/2 oz) sugar snap peas

150g (5 1/2 oz) baby sweetcorn, halved lengthways

2 large garlic cloves, chopped

2.5 cm (1 inch) piece of fresh ginger, peeled and grated

400g (14 oz) Amoy Straight to Wok egg noodles

175g (6oz) beansprouts

2 tablespoons orange juice

Chilli flakes, to serve (optional)

Method

1. In a bowl, mix together the soy sauce and sesame oil. Add the steak and coat well. Set aside.

2. Heat a large, non stick wok or frying pan and spray with the cooking spray. Reserving the marinade, remove the beef using a slotted spoon, add to the wok or pan and stir fry for 2-3 minutes. Remove to a plate.

3. Spray the wok or pan again with the cooking spray. Add the onion and stir fry for 2 minutes then add the sugar snap peas, baby sweetcorn, garlic and ginger and stir fry for another 2 minutes. Add the noodles, beansprouts, orange juice, beef and the reserved marinade and toss until heated through.

4. Serve in bowls, sprinkled with chilli flakes (if using).

 

Teriyaki Beef Udon July 13, 2010

Filed under: Healthy Eating,Meat,Noodles,Weight Watchers Recipes — delishuss @ 11:15 am
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This recipe is from Weight Watcher’s Fabulous and Filling Cookbook.  I’m not a fan of mushrooms so I substituted them with peppers. I also added some Soy Sauce for increased flavour. To make a vegetarian version you could add tofu and bulk it up with some baby sweetcorn and mushrooms.

My marinade for stir fries has always been quite runny and I have never been able to achieve the consistency of a proper Japenese/Chinese restaurant sauce. Well it seems the answer is corn-flour, I always thought it was MSG.

The recipe itself is very good and very quick to make. Hope you enjoy.

Serves 1

Takes 15 minutes

6 points value per serving

Ingredients

Low fat cooking spray

125g (4 ½ oz) lean rump steak, trimmed of all fat

½ red onion, sliced

50g (2 ¾ oz) sugar snap peas, halved lengthways

75g (2 ¾ oz) mushrooms, sliced

2 tablespoons teriyaki marinade

¼ red pepper, sliced

¼ yellow pepper, sliced

1 teaspoon cornflour

1 tablespoon soy sauce

150g pack pre-cooked udon noodles

Method

  1. Heat a non-stick frying pan until hot and spray with the cooking spray. Fry the steak for 2 ½-3 minutes on each side over a high heat, then transfer to a warm plate and leave to rest.
  2. Add the onion to the pan and fry for 1 minute then add the sugar snap peas, peppers and mushrooms plus 1 teaspoon of water. Stir fry for 2 minutes.
  3. Mix the teriyaki marinade, soy sauce, cornflour and 4 tablespoons of water, then add to the frying pan and cook for 1 minute.
  4. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until cooked through. Slice the steak thinly and serve on top of the noodles.
 

Beef and Spinach Cannelloni July 9, 2010

Filed under: Healthy Eating,Meat — delishuss @ 6:21 pm
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You will see a running theme with my recipes, low fat or low calorie. I try to keep them as healthy as possible and get a lot of my recipes from Weight Watchers and other health magazines. This is another Weight Watchers recipe. I haven’t made it in quite some time but it’s lovely.

6 ½ Weight Watchers points per serving                                                

Serves 4

Ingredients

Low fat cooking spray

1 onion, diced

300g extra lean steak mince

1 garlic clove, crushed

1 red pepper, de-seeded and diced

410g chopped tomatoes with herbs

1 beef stock cube, crumbled

150 ml of boiling water

150g chopped frozen spinach

16 cannelloni tubes

15g low fat margarine

25g of plain flour

1 tsp of mustard powder

600 ml of skimmed milk

50g of low fat mature cheddar, grated

8 cheery tomatoes, halved

Instructions

  1. To make the Bolognese sauce, heat a large pan, mist with low fat spray and add the onion. Cook for 3 minutes, and then add the book and cook, stirring well to break up the mince, until all the meat is brown.
  2. Stir in the garlic, pepper, tomatoes, tomato puree.
  3. Dissolve the stock cube in boiling water and add into pan.  Bring the sauce to the boil, then cover and simmer for 15 minutes. Stir in the spinach until defrosted, ten remove from the heat and season to taste.
  4. Preheat the oven (gas mark 5/190 degrees Celsius). Fill the cannelloni tubes with the Bolognese sauce and put in greased oven proof dish in a single layer. Pour any leftover sauce over the top and set aside while you make the white sauce.
  5. Melt the margarine in a small pan. Add the flour and mustard powder and stir to combine. Cook the paste for 1 minute.
  6. Remove from the heat and stir the milk in a little at a time, making sure it is smooth before adding more.
  7. Return the sauce to the hob and cook over a low heat, stirring continuously until thickened. Remove from the heat and stir in half the cheese. Pour over the cannelloni tubes, scatter with the remaining cheese and cherry tomatoes and bake for 30-40 minutes until the top is bubbling and golden, and the pasta is cooked through.
  8. Serve with a green salad.