This hearty main dish can be served plain, with the suggested gravy or a more traditional berry jam. Omit the ? breadcrumbs for a grain and gluten-free version. Swedish Meatballs with Gravy Cook time 25 mins Total time 25 mins Recipe type: Main Serves: 4 Ingredients 1 egg 2 tbs olive oil 1 celery stalk (minced) 1 small onion (minced) 1 lb lean beef 2 tsp garlic paste ¼ cup parsley (minced) ¼ cup breadcrumbs ½ tsp green chili paste 2 cups low sodium beef stock Salt and pepper to taste 2 oz light cream cheese Instructions Take one pan and put it over medium flame. Add oil. Add onion. Cook it until they become translucent. Add minced celery and parsley, and cook for another 3 minutes. Take one bowl and add beef, onion mixture, egg, garlic paste, breadcrumbs, salt, pepper and green chili. Mix it well to form a dough. Make walnut sized balls from dough. Take a large pan and add beef stock. On medium flame, bring to a boil. Now gradually add meatballs to the broth. Cover and let it cook for 20 to 25 minutes, or until they turn brown and are cooked throughout. [...]]]>
This salad makes for a quick, easy lunch that’s high in?protein and will keep you going until dinner. Serve with toasted bread for a more substantial meal. Chicken Pineapple Salad Cook time 30 mins Total time 30 mins Recipe type: Salad Serves: 6 Ingredients 1 cup skinless chicken, boiled, and chopped ½ medium pineapple, sliced ½ cup red onion, sliced 2 tbsp cilantro, chopped 1 tsp salt 1 tsp black pepper 1 tsp white pepper 1 tsp mustard powder 1 cup mayonnaise Instructions Squeeze and drain the liquid from the pineapple. Mix all ingredients together except for the mayonnaise. Add mayonnaise and garnish with tomato and cucumber before serving, if desired. Nutrition Information Calories: 218 Fat: 14 t Saturated fat: 21.1 g Carbohydrates: 16.4 g Sodium: 682 mg Fiber: 0.9 g Protein: 7.8 g Cholesterol: 28 mg 3.2.2310 ?]]>
Braised Cod with Leeks Prep time 15 mins Cook time 25 mins Total time 40 mins A simple but elegant midweek meal. Recipe type: Main Serves: 4 Ingredients 1 Tbsp butter 2 cups leeks, split lengthwise, sliced thin, and rinsed well 3 medium carrots, rinsed, peeled and cut into thin sticks 4 new (red) potatoes, rinsed and sliced into ?-inch thick disks 2 cups low-sodium chicken broth, preferably homemade 2 Tbsp fresh parsley, rinsed, dried and chopped (or 2 tsp dried) 12 oz cod filets, cut into 4 portions (3 oz each) ? tsp salt ? tsp ground black pepper Instructions Heat butter in a large sauté pan. Add leeks and carrots and cook gently for 3 – 5 minutes, stirring often, until the vegetables begin to soften. Add potatoes, chicken broth, parsley, salt and pepper and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables are just tender, about 10 – 12 minutes. Add cod filets and cover with a tight-fitting lid. Continue cooking over low heat for an additional 5 minutes, or until the fish is white and flakes easily with a fork (to a minimum internal temperature of 145 [...]]]>
? Cauliflower and Peas Why not enjoy a classic side dish of cauliflower and peas tonight? Ingredients 2 Tbsp oil 1 cup peas 2 cups cauliflower (cut into big chunks) 2 cups potato (cut in small chunks) 2 tsp garlic paste 3 tsp salt 1 tsp cumin seeds 2 tsp cilantro powder 2 tsp green chili paste 1 Tbsp water Instructions Take a pan and put it over a medium flame. Add oil. When oil is hot, add cumin seeds. When cumin seeds start crackling add the peas. Cook for 3 to 4 minutes. Add garlic and green chili paste. Add potato chunks. Cover the pan with lid and cook potato about 8 minutes, or until slightly underdone. Add cilantro powder and salt to taste. Add cauliflower chunks. Sprinkle a little bit of water and cook again for 10 minutes. Turn off the heat and serve. Enjoy this recipe with Indian chapattis or paratha. Nutrition Information Calories: 106 Fat: 2.2 g Carbohydrates: 18.6 g Sugar: 5.3 g Sodium: 503.4 mg Fiber: 5.4 g Protein: 4.4 g Cholesterol: 0.0 g 3.2.2265]]>
? Spicy Chicken Drum Sticks For an extra kick try these spicy chicken drum sticks for your next meal! Recipe type: Main Serves: 4 Ingredients 1 pound chicken drum sticks 4 tablespoons skimmed yogurt ? teaspoon ginger paste 1 teaspoon minced garlic 1 teaspoon minced green chili or paprika ? teaspoon oil Skewers, soaked in water 2 tablespoons vinegar Instructions Mix all ingredients (except chicken) in a bowl until a smooth paste forms. Then add in drum sticks and mix to coat chicken. Leave to marinate in the fridge for at least 2 hours. Preheat a grill or grilling pan to medium-high. Thread chicken onto the skewers and grill for 8-10 minutes, turning twice, until the juices run clear. While serving, drizzle with lemon juice and serve with rice. Nutrition Information Serving size: 1 drum stick Calories: 295 Fat: 15.6 g Saturated fat: 3.0 g Sugar: 0 g Sodium: 389 mg Protein: 34.2 g 3.2.2265]]>
Lentil Curry Serves: 3-4 Ingredients ? cup red lentils ? cup brown lentils 4 cups water 5 garlic cloves, minced ? teaspoon salt ? teaspoon cayenne pepper ? teaspoon turmeric ? teaspoon dry cilantro, ground 1 tablespoon olive oil ? cup of sliced onion 1 teaspoon cumin, ground ⅛ cup skim milk 1 tablespoon fresh coriander, finely chopped Instructions Soak both lentils in a bowl filled with water for one hour or more. Overnight is best. After soaking, drain the lentils and place in a saucepan. Add water, garlic, salt, pepper, turmeric and cilantro. Bring to a boil. Turn the heat down to medium-low, cover and let simmer for about 30 minutes, or until lentils are tender. When the lentils are about to cook, heat oil in a saucepan and sauté onions until lightly golden. Add the cumin and fry for 1 minute, or until fragrant. Add sautéed onion along with oil and milk. Cook 5 minutes more over low and then sprinkle with chopped cilantro. Serve hot with whole-grain bread or boiled rice. Nutrition Information Calories: 238 Fat: 5.5 g Saturated fat: 0.5 g Carbohydrates: 33.0 g Sugar: 1.3 g Sodium: 598 mg Fiber: 8.6 g Protein: 13.9 g 3.2.2265 ?]]>
? Mango Pudding This creamy, tropical dessert can be made with a sweetener of your choice. It would also taste great sweetened only by the mango puree. Recipe type: Dessert Serves: 4 Ingredients 1? cup mango puree (no-sugar added) ? cup evaporated milk (sugar-free) 4 cups skimmed milk 2 tablespoons rice flour ? teaspoon green cardamom powder 2 packets Stevia or other sweetener 2 tablespoons crushed almonds 2 tablespoons chopped pistachio Mango slices Instructions Heat milk in a saucepan and add in rice flour and cardamom powder. Let simmer on medium-low for 20-30 minutes, or until the milk is thickened a little. Once thick, add mango puree, evaporated milk, and Stevia. Cook for 5-7 minutes and stir until well combined. Place in a serving bowl and garnish with mango slices and nuts. Serve hot or chilled. Nutrition Information Calories: 248 Fat: 6.2 g Saturated fat: 1.9 g Carbohydrates: 38.2 g Sugar: 19.1 g Sodium: 35 mg Fiber: 2.9 g Protein: 11.5 g Cholesterol: 9 mg 3.2.2265]]>
This is an easy, warming soup to have on cold nights. For a gluten-free version, substitute the egg noodles for rice noodles, or omit them entirely. Tarragon Noodle Soup Recipe type: Soup Serves: 6 Ingredients 1 bay leaf 1 ? medium carrots, thinly sliced 4 cups chicken broth, preferably homemade 2 Tbsp fresh tarragon leaves, torn 1 celery rib, thinly sliced 1 Tbsp fresh lemon juice ½ tsp salt 2 cups uncooked medium egg noodles ¼ teaspoon pepper powder 3 cups roughly chopped turkey 2 Tbsp olive oil Instructions Place one large saucepan over medium flame. Add chicken broth, bay leaf, carrot, tarragon leaves, celery, salt and pepper powder. Bring this mixture to a boil. Lower the heat, cover and simmer for 5 minutes, or until all vegetables are soft. Heat the olive oil in a large pot over medium-high heat. Add turkey, and cook until heated through, stirring occasionally. This will take around 3 to 4 minutes. Return to a boil and add egg noodles. Cook for 5-7 minutes or until noodles are tender. Stir this vegetable and noodles mixture in to cooked turkey. And cook it for another 3 minutes. Remove bay leaf. If you desire, you [...]]]>
? Tomato and Onion Omelet A delicious tomato and onion omelet that's perfect for a high-protein breakfast or brunch. Recipe type: Breakfast Serves: 4 Ingredients 2 Tbsp tomatoes, finely chopped 2 Tbsp onion, chopped 4 eggs 1 Tbsp salt 2 tsp green chili, minced Pinch of black pepper ? tsp red chili powder 2 Tbsp oil or butter 2 Tbsp cilantro, finely chopped 1 Tbsp spring onion, chopped ? tsp turmeric powder Instructions Take a non-stick frying pan and put it over low heat. In a bowl, crack 4 eggs. Now beat them very well. Add chopped tomato, salt, chopped onion, green chili, turmeric powder, black pepper powder, coriander leaves and spring onion. Mix well. Grease the frying pan with oil. When oil is heated properly, add the egg mixture. Cook over medium heat. (Optional: garnish omelette with chopped cilantro leaves or spring onion.) Nutrition Information Calories: 218 Fat: 16.8 g Saturated fat: 4.3 g Carbohydrates: 3.6 g Sodium: 9.4 g Fiber: 0.9 g Protein: 13.9 g Cholesterol: 370 mg 3.2.2265]]>
Roasted Brussels Sprouts with Sun-Dried Tomato Pesto This is a bright and flavorful vegetable dish that’s low in fat and high in fiber. It would be great as a holiday side dish or for a summer potluck! Recipe type: Side Dish Serves: 4 Ingredients 5 tsp Extra Virgin olive oil, divided 4 cups Brussels sprouts, trimmed and halved ¼ teaspoon freshly ground pepper 6 Tbsp water, divided ¼ tsp salt ¼ cup sun-dried tomatoes, soft or reconstituted and chopped 1 tsp garlic paste 1 Tbsp pine nuts, toasted 2 tsp red-wine vinegar ½ tsp dried oregano 1 Tbsp shredded Parmesan cheese Instructions Preheat your oven to 400°F. Place Brussels sprouts into a bowl and toss it with oil, salt and pepper. Take one rimmed baking sheet and sprinkle with 1 tablespoon water. Roast sprouts for 8 to 10 minutes. After 10 minutes, stir and sprinkle with another tablespoon of water. Roast for another 10 minutes, or until the sprouts are tender tender. While you wait, grind sun-dried tomatoes with remaining oil, water, garlic, vinegar, pine nuts and oregano in a food processor or blender. Grind until you achieve a rough pesto texture. Now stir Brussels sprouts in Parmesan and [...]]]>
? Spicy Zucchini This fragrant, flavorful vegetable dish can easily be made with full-fat or non-fat yogurt to suit your meal plan and taste preferences. And, since there is such a big variety of herbs and spices in it, you can also get away with adding less salt. Recipe type: Side Dish Serves: 5 Ingredients cup olive oil 1 onion, chopped 6 zucchini, peeled, seeded, lengthwise halved and sliced ? teaspoon salt 2 teaspoons chili powder ? teaspoon ground turmeric 1 teaspoon dry coriander, ground ? teaspoon garlic powder 7 peppercorns 3 cloves, whole ? cups water 4 tomatoes, chopped 2 tablespoons plain yogurt Instructions Heat oil in a pan over medium and sauté onion for 5 minutes, until lightly browned. Add zucchini, salt, chili powder, turmeric, coriander, garlic powder, peppercorns and cloves. Cook, stirring for 2 minutes. Then add ? cup water and keep stirring for another 3 minutes. Add in the tomatoes and yogurt. Cook covered on low for 10 minutes, stirring occasionally. Add a little water if needed while cooking. Serve hot with whole grain flat bread. Nutrition Information Calories: 160 Fat: 11.0 g Saturated fat: 1.7 g Carbohydrates: 15.1 g Sugar: 8.1 g Sodium: 279 mg Fiber: 4.7 g Protein: 4.5 g Cholesterol: 0 [...]]]>
Curried Coconut Chicken This flavorful curry dish is easy to make and will last several days in the fridge (if there are any leftovers!). Recipe type: Main Serves: 4 Ingredients 12 ounces boneless chicken breasts, cubed 1 teaspoon salt and pepper 1 tablespoon oil or clarified butter 2 tablespoons curry powder ? onion, thinly sliced 2 garlic cloves, crushed 4 ounce coconut milk 2 small tomatoes, chopped ? cup tomato puree Instructions Season chicken breasts with salt and pepper and leave aside for 15 minutes. Heat oil in a large saucepan over medium-high and cook curry powder for 1 minute. Stir in onion and garlic and cook for 1 more minute. Add marinated chicken and toss to coat with the curry paste. Bring heat down to medium-low and let chicken cook for 7-10 minutes, or until juices run clear. Add tomatoes, coconut milk, tomato puree and stir to combine. Cover and let cook on low for 30-40 minutes, stirring occasionally. Serve with basmati rice or naan. Notes Exchanges: ? Fat, 3 lean meat Nutrition Information Calories: 296 Fat: 17.2 g Saturated fat: 8.2 g Trans fat: 17.2 g Carbohydrates: 9.7 g Sugar: 4.3 g Sodium: 90 mg Fiber: 3.1 g Protein: 26.8 g Cholesterol: 76 g 3.2.2265 ?]]>
This hot vegetarian side dish can be made milder with the exclusion of the chilies and chili powder. It goes great with stewed pinto or kidney beans, or our delicious >fish tacos. Spicy Mexican Rice Recipe type: Side Dish Cuisine: Mexican Serves: 4 Ingredients 1 cup Indian basmati rice, boiled and drained 1 tbsp olive oil 1 tbsp onion, sliced 4 green chilies, diced (seeds removed for a milder version) 1 cup ripe tomatoes, cut into cubes 1 tbsp raisins 1 tsp red chili powder 1 tsp salt 1 tsp black pepper 1 tsp garlic, sliced Instructions Heat oil in a pan over medium heat. Add onion, green chilies, garlic, dry red chili and boiled rice. Cook for 5 minutes, stirring occasionally. Stir the rice and add all the other ingredients. Cover with a lid and cook for 10 minutes over high heat. Let the rice simmer for 5 minutes. Nutrition Information Calories: 263 Fat: 5.6 g Saturated fat: 0.9 g Carbohydrates: 47.6 g Sugar: 4 g Sodium: 597 mg Protein: 7.2 g Cholesterol: 0 mg 3.2.2310 ?]]>
? Quick Garlicy Mushrooms Love mushrooms? Need a quick appetizer? These easy garlicy mushrooms are for you! Recipe type: Appetiser Serves: 2 Ingredients 2 cups mushrooms, sliced 3 tsp oil or butter ? tsp garlic paste 1 Tbsp parsley, chopped ? - ? tsp salt ? tsp freshly ground white pepper ? tsp mixed herbs Instructions Heat oil in a pan over medium and sauté garlic for 2 minutes. Add parsley, salt and pepper along with the mushrooms. Stir for 3-5 minutes. Serve on a plate with garlic bread. Nutrition Information Calories: 80 Fat: 7.2 g Saturated fat: 0.7 g Trans fat: 0 g Carbohydrates: 2.9 Sugar: 1.2 g Sodium: 296 mg Fiber: 0.9 g Protein: 2.4 g Cholesterol: 0 mg 3.2.2265 ? ? ?]]>
Quinoa Bites A nutritious vegetarian appetiser that's fun to make! Recipe type: Appetiser Serves: 4-6 Ingredients 1 ? cups fresh spinach, chopped 4 cups cooked quinoa 1 ? cups Parmesan cheese, shredded 1 Tbsp salt 2 eggs 1 cup shallot, chopped 2 Tbsp all-purpose flour 2 tsp garlic paste ? tsp black pepper powder 3 tsp green chilies, finely chopped Instructions Preheat your oven to 350 degrees. Grease a muffin pan with oil or butter. Take 1 large bowl. Add egg, cooked quinoa, salt, Parmesan cheese, green chilies, garlic paste, spinach, shallots and flour. Mix all ingredients together to make a dough. Then, roll the dough into walnut sized balls. Put the balls into the muffin pan. Place the pan in the oven and bake until they turn light golden (about 20 minutes). Serve these delicious bites with yogurt or ketchup. Nutrition Information Calories: 78 Fat: 3.2 g Saturated fat: 1.4 g Carbohydrates: 14.6 g Sugar: 0.1 g Sodium: 149 mg Fiber: 6.5 g Protein: 4.7 g Cholesterol: 37.0 mg 3.2.2265 ?]]>