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Recipes
Main
meals (not nutrition counted)
Main meals (calorie and
nutrition counted)
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Main meals
***Please
note, I do not count calories, points or anything else. This is not a
diet, so, I do not treat it as such but I have lost my weight by using
these recipes of mine and these types of foods are very much a part of
my lifestyle.
Minced beef stir fry
Serves 6
(October 29th 2007)
450 grams of top quality minced steak (ground beef),
400 grams of sliced mushrooms,
500 grams of mixed chopped vegies, chopped (red and green capsicum, carrot, beans and whatever vegies you have on hand),
2 teaspoons of crushed garlic,
1 onion, sliced,
3 tablespoons of Hoi sin sauce (I used Fountain brand)
2 tablespoons of soy sauce
In a non stick frypan, brown beef. Add crushed garlic, onion and vegetables.
Stir fry until vegetables are slightly crisp.
Add Hoisin sauce and Soy sauce, stir through and simmer for a few minutes.
Serve alone or over cooked basamati or brown rice.
Enjoy. :0)
Thai chicken stir fry
(June 22nd 2007)
I used:
500g skinless chicken, diced
a kilo of vegetables chopped and sliced - I used beans, corn, carrots, onion, red capsicum
quarter cup of thai red curry paste
half a cup of fish sauce
crushed garlic
corriander
cooked basamti rice
I am not good at weighing and measuring stuff. I do know the chicken is
the correct weight because that is how much I asked for when I bought
it. I used heaps of vegies, but, I do not know the exact weight. I
suppose I used around a quarter cup of thai red curry paste, I did not
measure it, but, I guess it would not be more than a quarter of a cup.
I chucked in the fish sauce. It was twice as much as the curry
paste, so, I am guessing half a cup. A couple of teaspoons of
crushed garlic. Oh, alright, probably a tablespoon. lol
Corriander, I just chucked it in and would not like to guess the
amount. Not alot, I suppose. The rice, I did not weigh or
measure. I just cooked what looked like the right amount and it turned
out ok. :0)
Chicken, capsicum, mushroom stir fry, with pasta
Makes 3 large servings or 4 medium servings
350grams of dry fettucine
500 grams sliced chicken fillet, skin off
teaspoon of crushed garlic
200 grams of sliced mushrooms
Half a red capcicum, sliced
One onion, sliced
Juice of one large lemon
one hundred grams of low fat yoghurt
3 tablepspoons of red curry paste
Cook pasta in boiling water. Set aside.
Stir fry chicken until lightly cooked. Add garlic, mushrooms, onions
and capsicum and cook until they are tender. Add the lemon juice and
yoghurt and mix well. Add 3 tablespoons of red curry paste, mix
through, stirrring until meal is heated through.
Serve on a bed of cooked fettucine.
Chicken Carbonara
500g of dry wholemeal spaghetti
300g of skinless chicken breast, sliced
1 brown onion, chopped
2 teaspoons of crushed garlic
175g packet of lean bacon
1/2 a cup of dry white wine
330ml can of light, evaporated milk
1 egg
2 tablespoons of extra light sour cream
30g of grated parmesan cheese
Cook the pasta in a large saucepan of water. Drain and set aside.
In a non stick pan, stir fry the chicken until cooked. Put aside.
Combine the egg, evaporated milk and sour cream and mix in a blender for 30 seconds. Set aside.
Heat the non stick pan and add the bacon and onion and cook, stirring
until they are cooked through. Add the white wine and stir. When the
liquid has reduced by half, add the egg/evaporated milk/sour cream
mixture , then simmer for a few minutes add the parmesan cheese,
combine and your meal is ready to serve.
This
is really yummy. It will make 4 large serves, it IS denser in fat
and calories than most healthy meals, but, it is heaps healthier than a
full fat version. I generally only cook this once a month, as a treat.
I fogot to photograph it this time. I will add a photo next time I make it. .
Thai Chicken Red Curry
500 grams diced chicken
1 green capsicum, sliced
1/2 a red capsicum, sliced
2 zuccinni, sliced
1 onion, sliced
250 grams of frozenmixed asian vegetables
200g jar of thai red curry paste (make sure the saturated fat count is 0.2g or less per serve)
Heat a non stick fry pan and spray for 2 seconds with olive oil spray.
Add chicken and brown. Add vegetables and jar of Thai red curry paste and stir fry until vegies are cooked.
Serve on a bed of basamati rice
Serves 6
Zuchinni
slice
Serves 12
6 slices of weight watchers bacon
240 gram of light,
tasty, cheese
6 eggs
350g of SR flour
1 cup of skim
milk
360
gram of zuchinni, grated
1 onion, chopped
Dice bacon and cook on high, in microwave for 90
seconds
Chop
onion, cook in microwave for 60 seconds
Mix all other
ingredients together, add cooked bacon and onion
Place in a pie/slice dish that has been sprayed with
non-stick cooking spray and bake for one hour at 180
celcius.
Pasta bake
500g mince
steak,browned in a non stick fry pan.
Add a couple of tablespoons of
Italian herbs and garlic
750ml bottle
of tomatoe puree, 2 tablespoons of tomato paste
500g of
mixed
vegetables
500g of
pasta, cooked
120g of low
fat, tasty cheese, grated
Put browned
mince mix and tomatoe puree and tomato paste and mixed vegetables in a baking
dish, spreadlow fat cheese on top and put it in the oven bake it for half
an hour and we will have dinner.
Lemon
chicken
Serves 3
Ingredients
465 grams
raw chicken fillet skin off,
1 jar of Asia@home lemon chicken
sauce
Method
slice chicken, stir fry in a non stick pan till cooked, add
lemon
sauce and heat through
I serve this with ¾ cup of
cooked brown rice per serve.
My beef stir
fried curry
Serves 3
I add 1 cup of cooked brown rice with each serve
Ingredients:
500g Beef Strips, lean
500g
Mixed Vegetables, fresh or frozen
375ml Light & Creamy Evaporated Milk
(Nestlè Carnation)
1 tablespoon (12g) Curry Powder (Sharwoods)
2
tablespoon (20g) Cornflour
Method
Coat a fry pan with cooking spray. Add beef and
stir fry until it is
browned/cooked.
Add mixed vegetables and stir fry
until meat and vegies are
cooked through.
Mix curry powder and cornflour
with evaporated milk and mix
with the cooked meat and vegies.
Cook,
stirring until sauce thickens.
Serve immediately
Thai beef red curry
Serves 4
500 grams
of lean beef, sliced
250 grams frozen broccoli
1 red capsicum,
sliced
375grams mushrooms, sliced
3 tablespoons of Asia tonight, thai red
curry paste
Spray non stick fry pan with small amount of cookng
spray
Brown the meat, add vegies and curry paste and stir fry till vegies
are cooked to your liking.
Serve with 3/4 cup of cooked brown rice
Beef Stroganoff
Serves 4
500 gms of lean beef,
sliced
1 onion, sliced
500g mushrooms
150gm of ultra lite sour cream
Spray non-stick fry pan with canola
spray
Brown sliced beef and then add onion, followed by mushroom.
Stir fry
until cooked.
Add sour cream, heat and stir through. Serve.
It is as easy as that and
it is my 12 year old son's favorite meal.
Veal Bourgin
Serves 6
6 slices of
Weight Watchers bacon
1 onion, chopped
cooking oil spray
800 grams of
diced veal
2
tablespoons plain flour
garlic, 2 cloves
2 tablespoons of tomato
paste
300ml red
wine
1/2 teaspoon dried, mixed herbs
2/3 cup of chicken stock (made using
stock cubes)
1 carrot, peeled and chopped
400g of mushrooms,
sliced
Coat a large,
non-stick pan with cooking spray.
Add chopped
bacon and onion and cook until browned. Place in a casserole dish.
Reheat the fry
pan and brown the veal. Sprinkle the flour over it and cook, stirring, for 30
seconds.
Add the garlic,
tomato paste, wine, herbs, carrots and mushrooms and stir well, to mix the flour
in.
Spoon the veal
mixture into a casserole dish and stir to combine the onion and
bacon.
Put a lid on
the casserole dish and bake in 180 celcius oven, for 30 minutes.
San choy bow
Serves 3
Ingredients
300g Mince Beef, lean
1
medium Onion, fresh
2 sticks Celery, fresh
300g Carrots
60ml Oyster
Sauce
60ml Soy Sauce
1 teaspoon Garlic, minced
3 cups of cookedFlaked
Rice
Method
Brown mince in non stick frypan, add chopped
vegies and garlic,
cook until tender, then add Oyster sauce and Soy sauce
Heat through divide into 3 and serve with one cup of cooked rice
per
serving
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