Healthy Eating Recipes - Page 2

lostkat · 26-01-2007, 23:04

Got mushroom stuffed chicken tomorrow and chilli con carne on Sunday. Will post recipes once they've been tried, tested and approved

[edit] And I normally cook this sort of stuff too Dym without measuring... which is my problem. My portion control before this was horrendous and Leon's a bad influence with his mounds of cheese on anything remotely pastary, lol

Haly · 26-01-2007, 23:09

Oooh nice thread

I'll be keeping an eye on it for things I'll give a try

Fayshun · 27-01-2007, 01:29

Iain's fatbusting tip.

Pre-fry your mince, chuck it in a sieve and pour a kettle full of boiling water over it over the sink. Instant fat-free mince.

LeperousDust · 27-01-2007, 03:42

Dammit, i'm so hungry now... Should be going to bed!

Darrin · 27-01-2007, 07:23

"Cheater Chicken"

1 pound chicken thighs, skinned.
1 can Cream of Mushroom soup.
1 jar Prego Alfredo spaghetti sauce.
1 tin sliced mushrooms
1 tsp. honey
pinch of paprika
4 servings minute rice

Preheat oven to 185*C

Arrange chicken in a single layer in a Pyrex (oven safe glass) 9X13 baking pan.

Combine soup, sauce, mushrooms, honey and paprika in a bowl. Pour mixture over chicken.

Bake in oven until thermometer stuck in thickest part of biggest piece (without touching bone) registers around 88-90*C (generally about 30-45 minutes.

Prepare minute rice as per package directions. Place bed of rice on plate. Spoon two or three pieces of chicken onto bed of rice. Pour generous quantities of remaining sauce onto plate to flavour rice.

Serve with massive quantities of serviettes if you eat it properly (with fingers).

Oh, and once any man with taste buds has had some, please remember that one of the most dangerous places to be on this little planet of ours is between said man and an unattended pan of above recipe'!!

Jonny69 · 27-01-2007, 13:54

Darrin I wish you'd stop posting that recipe, I literally start drooling when I think about it

Prawn risotto:

1/2 cup of uncooked rice
1/2 small chopped onion
1 chopped garlic clove
Squirt of tomato purée
1/2 chicken or fish stock cube
Handful of frozen cooked prawns
Handful of frozen peas
Pinch of chilli - boys it's good for your prostate...

Gently fry onions and garlic in a little olive oil until opaque, add the rest of the ingredients to the pan with about a cup of boiling water, cover and simmer for 10 minutes until all the water is absorbed. Dig in.

Add, chicken, seafood and a pinch of saffron and this becomes paella. Easy peasy and ultra low fat.

lostkat · 28-01-2007, 19:51

We had this last night and it's bloody lovely. Can be a bit fiddley to get all the filling in the chicken, but it's worth the faff.

Mushroom Stuffed Chicken
(serves 1)

Serve with
3 small new potatoes
Brocolli or other veg of choice

Ingredients
15 g. of dried porcini mushrooms
1/2 tsp of olive oil
60 g. of onion, chopped
1 clove of garlic
90 g. of mushrooms
1 pinch of dried thyme
3 tbs of breadcrumbs
1 medium chicken fillet (around 130g or 5oz)
4 tbs of vegetable stock
2 tbs of white wine
1 tbs of Greek yoghurt (whole milk, plain)
cocktail sticks

Recipe
Preheat the oven to 190 degrees C.
Place the dried mushrooms in a heat-proof bowl and pour over 2 tbs of boiling water. Set aside to soak for 20 minutes.
Heat the olive oil in a non-stick pan. Add the finely chopped onion and crushed garlic and cook gently for 2-3 minutes. Drain the rehydrated mushrooms, pouring the water into the pan. Chop the mushrooms and add to the pan, along with the finely chopped fresh mushrooms and thyme and cook for a further 4 minutes. Stir in the breadcrumbs and set aside to cool slightly.
Place the chicken fillet between 2 pieces of cling-film and then use a meat mallet, rolling pin or empty bottle to flatten to a thickness of around 1cm or 1/2". Remove the cling-film and spoon in the mushroom stuffing. Roll up and secure with a cocktail stick.
Place in an oven-proof dish and add the vegetable stock and wine. Bake for 15-20 minutes or until the chicken is no longer pink, turning the chicken over and covering with foil half-way through the cooking time.
Slice the stuffed chicken fillet into thick slices. Stir the Greek yoghurt into the liquid in the baking dish and serve as a sauce for the chicken.

lostkat · 28-01-2007, 19:56

We had this tonight and it's gorgeous! I cooked the recipe x 4 so we have enough for my college night too. Don't worry about the drinking chocolate either - you can't taste it. I think it's just to soften the chilli a bit. Oh, and make sure you do the chilli to taste. I put in a bit less than in the recipe.

Chilli Con Carne
(Serves 1)

Serve with
60 g. of brown rice, uncooked weight

Ingredients
75 g. of lean minced beef
45 g. of kidney beans, canned and drained
1/2 clove of garlic
1/4 onion
1/4 green pepper
1 tsp of olive oil
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
1/2 beef stock cube
1 tsp of chilli powder
1/4 tsp of drinking chocolate
1/2 tsp of mixed herbs

Method
Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes.

Lopez · 28-01-2007, 20:05

It was dead nice.

lostkat · 29-01-2007, 23:22

Beef Lasagne
(serves 1... allegedly. Although I doubled up and it could have served 4 people!)

It's bloody lovely though

Ingredients
60 g. of lean minced beef
1/4 onion
1 clove of garlic
90 g. of mushrooms
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
1/2 tsp of mixed herbs
2 tbs of red wine
2 tsp of reduced fat margarine (40% fat)
8 tbs of semi-skimmed milk
1 tsp of grated parmesan cheese
15 g. of low fat cheddar cheese
1 tbs of low fat yoghurt (Greek yog will do)
3 sheets of lasagne
2 tsp of plain flour

Instructions
Preheat the oven to 180 degrees C.
Brown the minced beef in a saucepan in it’s own juices. Push the mince to one side of the pan and add the chopped onion, garlic and mushrooms and cook in the meat juices. Add the chopped tomatoes, tomato puree and mixed herbs and simmer gently for 15 minutes. Add the red wine and cook for a further 5 minutes.
While the meat sauce is cooking make the white sauce.
Melt the margarine in a small saucepan at a medium heat and stir in the flour. Allow the flour to cook in the margarine for a couple of minutes. Then remove the pan from the heat and slowly add the milk, stirring constantly (so it doesn't go lumpy). Return to the heat and bring to boil, stirring constantly. Remove from the heat immediately and stir in the Parmesan cheese.
In a small shallow baking dish, layer the meat sauce, cheese sauce and lasagne and top with the low fat yoghurt and grated low fat cheddar.
Bake in an oven for 30 minutes (you're supposed to cover it in foil, but I've removed that bit because you want it nice and browned on the top).

26-01-2007, 23:04	#11
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Got mushroom stuffed chicken tomorrow and chilli con carne on Sunday. Will post recipes once they've been tried, tested and approved [edit] And I normally cook this sort of stuff too Dym without measuring... which is my problem. My portion control before this was horrendous and Leon's a bad influence with his mounds of cheese on anything remotely pastary, lol __________________ Oooooh Cecil, what have you done?

26-01-2007, 23:09	#12
Haly Do you want to hide in my box? Join Date: Jun 2006 Posts: 14,941	Oooh nice thread I'll be keeping an eye on it for things I'll give a try __________________ Halycopter

27-01-2007, 01:29	#13
Fayshun Rocket Fuel Join Date: Jun 2006 Location: Adrift in the Orca Posts: 6,845	Iain's fatbusting tip. Pre-fry your mince, chuck it in a sieve and pour a kettle full of boiling water over it over the sink. Instant fat-free mince. __________________ We must move forward not backward, upwards not forward, and always twirling, twirling, twirling...

27-01-2007, 07:23	#15
Darrin Dirteh Kitteh Join Date: Jan 2007 Location: Hiding out in Mormon Country Posts: 1,629	"Cheater Chicken" 1 pound chicken thighs, skinned. 1 can Cream of Mushroom soup. 1 jar Prego Alfredo spaghetti sauce. 1 tin sliced mushrooms 1 tsp. honey pinch of paprika 4 servings minute rice Preheat oven to 185C Arrange chicken in a single layer in a Pyrex (oven safe glass) 9X13 baking pan. Combine soup, sauce, mushrooms, honey and paprika in a bowl. Pour mixture over chicken. Bake in oven until thermometer stuck in thickest part of biggest piece (without touching bone) registers around 88-90C (generally about 30-45 minutes. Prepare minute rice as per package directions. Place bed of rice on plate. Spoon two or three pieces of chicken onto bed of rice. Pour generous quantities of remaining sauce onto plate to flavour rice. Serve with massive quantities of serviettes if you eat it properly (with fingers). Oh, and once any man with taste buds has had some, please remember that one of the most dangerous places to be on this little planet of ours is between said man and an unattended pan of above recipe'!! __________________ A bullet may have your name on it, but shrapnel is addressed "to whom it may concern".

27-01-2007, 13:54	#16
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Darrin I wish you'd stop posting that recipe, I literally start drooling when I think about it Prawn risotto: 1/2 cup of uncooked rice 1/2 small chopped onion 1 chopped garlic clove Squirt of tomato purée 1/2 chicken or fish stock cube Handful of frozen cooked prawns Handful of frozen peas Pinch of chilli - boys it's good for your prostate... Gently fry onions and garlic in a little olive oil until opaque, add the rest of the ingredients to the pan with about a cup of boiling water, cover and simmer for 10 minutes until all the water is absorbed. Dig in. Add, chicken, seafood and a pinch of saffron and this becomes paella. Easy peasy and ultra low fat. __________________

27-01-2007, 03:42	#14
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	Dammit, i'm so hungry now... Should be going to bed!

28-01-2007, 19:51	#17
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	We had this last night and it's bloody lovely. Can be a bit fiddley to get all the filling in the chicken, but it's worth the faff. Mushroom Stuffed Chicken (serves 1) Serve with 3 small new potatoes Brocolli or other veg of choice Ingredients 15 g. of dried porcini mushrooms 1/2 tsp of olive oil 60 g. of onion, chopped 1 clove of garlic 90 g. of mushrooms 1 pinch of dried thyme 3 tbs of breadcrumbs 1 medium chicken fillet (around 130g or 5oz) 4 tbs of vegetable stock 2 tbs of white wine 1 tbs of Greek yoghurt (whole milk, plain) cocktail sticks Recipe Preheat the oven to 190 degrees C. Place the dried mushrooms in a heat-proof bowl and pour over 2 tbs of boiling water. Set aside to soak for 20 minutes. Heat the olive oil in a non-stick pan. Add the finely chopped onion and crushed garlic and cook gently for 2-3 minutes. Drain the rehydrated mushrooms, pouring the water into the pan. Chop the mushrooms and add to the pan, along with the finely chopped fresh mushrooms and thyme and cook for a further 4 minutes. Stir in the breadcrumbs and set aside to cool slightly. Place the chicken fillet between 2 pieces of cling-film and then use a meat mallet, rolling pin or empty bottle to flatten to a thickness of around 1cm or 1/2". Remove the cling-film and spoon in the mushroom stuffing. Roll up and secure with a cocktail stick. Place in an oven-proof dish and add the vegetable stock and wine. Bake for 15-20 minutes or until the chicken is no longer pink, turning the chicken over and covering with foil half-way through the cooking time. Slice the stuffed chicken fillet into thick slices. Stir the Greek yoghurt into the liquid in the baking dish and serve as a sauce for the chicken. __________________ Oooooh Cecil, what have you done? Last edited by lostkat; 28-01-2007 at 19:57.

28-01-2007, 19:56	#18
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	We had this tonight and it's gorgeous! I cooked the recipe x 4 so we have enough for my college night too. Don't worry about the drinking chocolate either - you can't taste it. I think it's just to soften the chilli a bit. Oh, and make sure you do the chilli to taste. I put in a bit less than in the recipe. Chilli Con Carne (Serves 1) Serve with 60 g. of brown rice, uncooked weight Ingredients 75 g. of lean minced beef 45 g. of kidney beans, canned and drained 1/2 clove of garlic 1/4 onion 1/4 green pepper 1 tsp of olive oil 1 small tin of chopped tomatoes (200g) 1 tsp of tomato puree 1/2 beef stock cube 1 tsp of chilli powder 1/4 tsp of drinking chocolate 1/2 tsp of mixed herbs Method Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes. __________________ Oooooh Cecil, what have you done?

28-01-2007, 20:05	#19
Lopez Bad Cat Join Date: Jul 2006 Location: Leicestershire Posts: 808	It was dead nice. __________________ NO

29-01-2007, 23:22	#20
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Beef Lasagne (serves 1... allegedly. Although I doubled up and it could have served 4 people!) It's bloody lovely though Ingredients 60 g. of lean minced beef 1/4 onion 1 clove of garlic 90 g. of mushrooms 1 small tin of chopped tomatoes (200g) 1 tsp of tomato puree 1/2 tsp of mixed herbs 2 tbs of red wine 2 tsp of reduced fat margarine (40% fat) 8 tbs of semi-skimmed milk 1 tsp of grated parmesan cheese 15 g. of low fat cheddar cheese 1 tbs of low fat yoghurt (Greek yog will do) 3 sheets of lasagne 2 tsp of plain flour Instructions Preheat the oven to 180 degrees C. Brown the minced beef in a saucepan in it’s own juices. Push the mince to one side of the pan and add the chopped onion, garlic and mushrooms and cook in the meat juices. Add the chopped tomatoes, tomato puree and mixed herbs and simmer gently for 15 minutes. Add the red wine and cook for a further 5 minutes. While the meat sauce is cooking make the white sauce. Melt the margarine in a small saucepan at a medium heat and stir in the flour. Allow the flour to cook in the margarine for a couple of minutes. Then remove the pan from the heat and slowly add the milk, stirring constantly (so it doesn't go lumpy). Return to the heat and bring to boil, stirring constantly. Remove from the heat immediately and stir in the Parmesan cheese. In a small shallow baking dish, layer the meat sauce, cheese sauce and lasagne and top with the low fat yoghurt and grated low fat cheddar. Bake in an oven for 30 minutes (you're supposed to cover it in foil, but I've removed that bit because you want it nice and browned on the top). __________________ Oooooh Cecil, what have you done?