Weight Loss the Old Style Way! Part 6. Please read posts 1 and 2 before posting.

Gunna

I put swede in homemade lentil soup and very rarely mash up and mix with mashed potatoes but i am sure clever people on here will have a magnitude of uses

pnq06

beccam wrote: »

pnq.....lol I am that loony round tesco at 2am!!
The night staff there all know me now!! My only problem is I have to be sooooo organised because I'm totally brain dead by that stage and can't think at all so have to have a list done before I leave for work....will have to try harder to do that now.


Oh dear I can see I'm going to end up addicted to this thread now!

One other question though (I'm going to sound stupid now) what do you do with swede???

I LOVE late night food shopping- Although these days we can't really do it with a littlen' :rolleyes:

Remember not to leave work hungry or you will be more inclined to buy carp! And keep a look out for those reduced bargains- They really are worth it... Oh and try cous-cous I've not had it in years but will be getting some tomorrow so I can have it with peppers, onions and mushrooms- Might actually add small amounts to iceberg lettuce leaves like brownsauce mentioned earlier :j

And as for swede- I used to only be able to eat it mashed into potatoes or carrots but now I just cube bits and steam it and eat it like that... See I told you I was boring with my meal plans :rotfl:

Ps Pepper Pasta sounds lush! Sorry Gunna but prawns are my worst nightmare- I once repeatedly stamped or more so jumped on one in morrisons after my OH threw one at me... We hadn't been together long and he thought he would "just see" how bad my dead seafood phobia was :rolleyes: Needless to say I looked like a right plonka screaming and crying whilst trying to "kill" a dead prawn :rotfl:

Gunna

Haha pnqo6 that is funny i think i would have acted the same if it was a spider or worm but a prawn i might have opened my mouth and tried to catch it lol.

How did he actually throw a single prawn at you?? is boggling me now or was it a whole bag of frozen ones in which case ouch hehe

dirtyflannel

Anyone got any good quorn recipes. I'm almost veggie but tend to make the usual lasagne and shepherds pie with quorn mince.

Gunna

Got me on a recipe hunt now, searched quorn and came up with this:

Quorn and mushroom tagliatelle recipe

information

Calories per serving 600.

ingredients

200 g (7 oz) fresh tagliatelle
2 teaspoons sunflower oil
2 shallots, sliced
275 g (9 1/2 oz) mushrooms, sliced
225 g (8 oz) Quorn pieces
2 tablespoons soy sauce
150 ml (5 fl oz) skimmed milk
150 g (5 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper





method

1. Cook the tagliatelle in a large saucepan of lightly salted, boiling water for 2 - 3 minutes until tender, Drain well.

2. Meanwhile, heat the oil in a non stick frying pan and cook the shallots, mushrooms and Quorn for 5 minutes, until they are softened.

3. Add the soy sauce, milk and soft cheese. Heat gently, stirring, until the cheese and milk form a creamy sauce - do not overcook, or the mixture may curdle and begin to separate.

4. Mix in the drained pasta and divide between two warmed serving dishes.

5. Season with freshly ground black pepper



Sounds quite easy and nice not bad with calories either, will add that to my list to try lol(gonna be one expensive shopping list hehe):T

pnq06

Yuk Yuk Yuk seafood is just wrong wong wrong LOL :eek:
And the strange thing is, that I actually had prawns on a plane once when I was much younger (without realising that they were prawns!) and LOVED them!!! But as soon as I found out a few years later (my mum told me) I was sick on the spot- Weird hey
And again as a child my mum used to offer me tuna fish sandwiches but I would only ask for the tuna and not the fish :rotfl: So naive PMSL!!!

My OH found it from an opened bag in the freezer section- Gawd knows what I would of done if he threw more than one :rotfl:

pnq06

dirtyflannel wrote: »

Anyone got any good quorn recipes. I'm almost veggie but tend to make the usual lasagne and shepherds pie with quorn mince.

I use the chicken style pieces to replace chicken in fajitas or the quorn mince to do tacos- I cheat and use the dinner kits though

Gunna

Oooh am still looking at recipes hehe and fouind another that sounds tasty!!!

Quorn fajitas recipe

information

Calories per serving 400.

ingredients

2 tablespoons tomato ketchup
2 tablespoons dark soy sauce
2 garlic cloves, crushed
1 teaspoon chilli flakes
3 x 100 g (3 1/2 oz) Quorn fillets, cut into long strips
low fat cooking spray
225 g (8 oz) courgettes, sliced
2 red onions, cut into thin wedges
1 red pepper, de-seeded and sliced
8 flour tortillas
4 tablespoons low fat natural yogurt
2 tablespoons chopped fresh coriander
1/2 Iceberg lettuce, shredded, to garnish





method

1. In a bowl, mix the tomato ketchup, soy sauce, garlic and chilli flakes. Add the Quorn and mix well.

2. Spray a griddle pan with the low fat cooking spray and heat it until it just starts smoking. Add the Quorn strips, courgettes, onions and pepper to the pan. Cook them for 5 - 6 minutes over a high heat, until everything is piping hot and beginning to char around the edges. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.

3. Wrap the tortillas in foil and heat them in the oven for 5 minutes.

4. Divide the filling between the eight tortillas, drizzle over a little yogurt, scatter on the coriander and roll them up tightly. Serve the fajitas with a garnish of shredded Iceberg lettuce, allowing two per serving.

Gunna

Another few low fat recipes i found:

Pesto chicken recipe

ingredients

2 x 150 g (5 1/2 oz) skinless chicken breasts
4 large fresh basil leaves
1 tablespoon pesto sauce
75 g (2 3/4 oz) low fat soft cheese
1 beefsteak tomato, sliced
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper





method

1. Preheat the oven to Gas Mark 5/190°C/fan oven I70°C.

2. Make a slit along the length of each chicken breast and push two basil leaves into each slit.

3. Beat together the pesto and soft cheese and spread this mixture on top of each chicken breast. Season and then lay the chicken in a shallow ovenproof dish.Top with a layer of tomato slices.

4. Sprinkle the Parmesan cheese over the top and bake in the oven for 30 minutes. Serve hot.

serving amount

serves 2.





************************************************************




Tarragon chicken with mushrooms recipe

information

Calories per serving 300.

ingredients

2 teaspoons sunflower oil
2 x 150 g (5 1/2 oz) skinless chicken breasts, cut into thin strips
150 g (5 1/2 oz) mushrooms, sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons sherry
150 ml (5 fl oz) chicken stock
1 tablespoon cornflour
2 tablespoons half fat creme fraTche
salt and freshly ground black pepper





method

1. Heat the oil in a non stick frying pan and add the chicken strips.

2. Stir fry for 5 minutes until the chicken is sealed on all sides.

3. Add the mushrooms and tarragon and cook for a further 7 minutes.

4. Season to taste, and add the sherry and stock.

5. Bring to the boil, and then cover and simmer for 10 minutes.

6. Mix the cornflour with a little cold water to make a thin paste and stir it into the sauce.

7. Cook, stirring, until the sauce thickens a little.

8. Remove from the heat, stir in the creme fraiche and serve immediately.

serving amount

serves 2.





************************************************************


Indian spiced chicken recipe

information

Calories per serving 370.

ingredients

4 x 125 g (4 1/2 oz) skinless chicken breasts
scant 1/2 (us) cup (100 ml) low fat plain yogurt
2 garlic cloves, crushed
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 shallots, chopped very finely
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
225 g (8 oz) basmati rice
50 g (1 3/4 oz) frozen peas
2 tomatoes, de-seeded and diced
1 tablespoon chopped fresh mint
salt
4 lemon wedges, to serve





method

1. Score the top of the chicken breasts and arrange them in a shallow non metallic dish.

2. Mix together the yogurt, garlic, turmeric, cumin, shallots, lemon juice, coriander and salt

3. Spoon this mixture over the chicken, mix well to coat each chicken breast, and then cover and leave to marinate for 1 hour.

4. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C.

5. Line a baking tray with non stick baking parchment and place the marinated chicken breasts on it.

6. Bake in the oven for 25 minutes.

7. Meanwhile, place the rice in a large saucepan with 600 ml (20 fl oz) water and a little salt, and bring to the boil.

8. Reduce the heat, add the peas and simmer for 12 minutes until the rice is tender. Drain well.

9. Stir the diced tomatoes and mint into the rice.

10. Spoon the rice on to warmed plates and top with a chicken breast and a lemon wedge to squeeze over.

serving amount

serves 4.


************************************************************

Low Fat Vegetable Curry recipe

ingredients

2 teaspoons vegetable oil
1 teaspoon finely chopped fresh ginger
1 clove garlic, finely chopped
1 chilli, seeded and finely chopped
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 leeks, thickly sliced
12 oz (360 g) mixed root vegetables such as swede, parsnip, carrot and turnip, cut in 1 inch (2.5 cm) cubes
3 oz (90 g) peas
9 oz (270 g) firm tofu, cut in 1 inch (2.5 cm) cubes
6 oz (180 g) drained canned chick peas or kidney beans
8 fl oz (240 ml) mixed vegetable juice
salt
approximately 1 teaspoon lemon juice





method

1. Heat the oil in a saucepan, add the ginger, garlic and chilli and stir-fry for 1 - 2 minutes. Remove from the heat.

2. Stir the turmeric, coriander, cumin and cayenne into the saucepan.

3. Add all the prepared vegetables, tofu and chick peas to the saucepan and stir in the mixed vegetable juice. Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 30 minutes.

4. Remove the vegetable curry from the heat and season to taste with salt and lemon juice.

serving amount

serves 2







**************************************************

Ginger Fruit Salad recipe

information

150 Calories per serving

ingredients

juice of 1/2 a lemon
1/2 medium banana
1 medium pear
1/2 teaspoon finely chopped fresh gingei
1 tablespoon caster sugar
4 tablespoons water





method

1. Squeeze the juice from the lemon; pour half into a dish and the remainder into a small saucepan.

2. Peel the banana and cut in diagonal slices. Stir into the dish containing the lemon juice.

3. Peel the pear or, if you prefer, leave the skin on. Cut it in quarters and remove the core. Cut each quarter into three slices, transfer to the dish and turn to coat in lemon juice - this prevents the fruit from discolouring.

4. Add the ginger, sugar and water to the saucepan and heat gently until the sugar has dissolved, then boil uncovered for 1 - 2 minutes. Pour the syrup over the fruit and leave to cool. Serve cold.

serving amount

serves 1





******************************************************





Low Fat Honeyed Pears recipe

information

115 Calories per serving

ingredients

4 fl oz (120 ml) apple juice
4 teaspoons clear honey
2-inch (5-cm) stick of cinnamon
2 medium pears





method

1. Place the apple juice, honey and cinnamon in a saucepan and heat gently until the honey has dissolved.

2. Peel the pears, halve and scoop out the cores. Transfer immediately to the prepared syrup. Cover the saucepan and place over a very low heat for 10-15 minutes until the pears are just cooked.

3. Remove the pears from the syrup, increase the heat and boil fiercely for 2 - 3 minutes. Pour over the pears and leave to cool.

4. discard the cinnamon stick before serving.

serving amount

serves 2





**********************************************************




They sounds so yummy i am hungry now lol i especially fancy trying thr veggie curry as it has tofu ans i liked it when i had it once before, i fancy trying more tofu recipes as i know how good for you it is but where do you get it cheaply from, does anyone know??:T:T:T

pnq06

Thanks Gunna :beer:

I think health food shops sell tofu cheaply- My mother in law was raving on about it the other day for my protein levels :rolleyes:

If you also have a farmfoods or Heron near you then they occasionally get in proper Quorn stuff that is really cheap, like not so long ago my farmfoods had Quorn lasagna for 35p :cool: And I recently stacked up on chicken style pieces when tesco's had them for 99p a bag.