600 cals Meals
- Thread starter DQ
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Goreygirl
Gold Member
Hot Garlic Stuffed Mushrooms (94 Cals per mushroom)
- 4 large field mushrooms
- 4 sprays olive oil
- 2-3 garlic cloves, crushed
- 2 shallots
- 25g/1oz fresh wholemeal breadcrumbs
- few fresh basil sprigs
- 25g/1oz ready to eat dried apricots, chopped
- 1 tbsp pine kernals
- 55g/2oz feta cheese
- pepper
1.Preheat oven to 180 C/ 350 F / Gas 4. Remove stalks from mushrooms and set aside. Spray base of mushrooms with oil and place base side down in a roasting tin
2. Put stalks, breadcrumbs, garlic and shallots, apricots, pine kernels and feta in a food processor. Add most of the basil (keeping enough back for garnish). Add pepper to taste.
3. Process for 1-2 minutes until a mixture the consistency of breadcrumbs is reached and divide among mushroom caps.
4. Bake for 10-12 minutes (or until mushrooms are tender and stuffing is crisp on top). Garnish and serve.
Serve (2 per person) with salad and cous cous / potatoes and veg / pasta (with pesto dressing?) of your choice up to 600 cals
(or have mushroom on own as snack?)
- 4 large field mushrooms
- 4 sprays olive oil
- 2-3 garlic cloves, crushed
- 2 shallots
- 25g/1oz fresh wholemeal breadcrumbs
- few fresh basil sprigs
- 25g/1oz ready to eat dried apricots, chopped
- 1 tbsp pine kernals
- 55g/2oz feta cheese
- pepper
1.Preheat oven to 180 C/ 350 F / Gas 4. Remove stalks from mushrooms and set aside. Spray base of mushrooms with oil and place base side down in a roasting tin
2. Put stalks, breadcrumbs, garlic and shallots, apricots, pine kernels and feta in a food processor. Add most of the basil (keeping enough back for garnish). Add pepper to taste.
3. Process for 1-2 minutes until a mixture the consistency of breadcrumbs is reached and divide among mushroom caps.
4. Bake for 10-12 minutes (or until mushrooms are tender and stuffing is crisp on top). Garnish and serve.
Serve (2 per person) with salad and cous cous / potatoes and veg / pasta (with pesto dressing?) of your choice up to 600 cals
(or have mushroom on own as snack?)
Goreygirl
Gold Member
FattyMcBigBum's Korma
Serves 4
Preparation time:10 minutes
Cooking time: 25 minutes
Calories: 475
Ingredients
200g basmati rice
For the garnish
2. Add the garlic and ginger for a further 2 minutes.
3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.
4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.
5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.
6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve.
Serves 4
Preparation time:10 minutes
Cooking time: 25 minutes
Calories: 475
Ingredients
- 1 tbsp ground nut oil (could substitute veg oil)
- 2 onions, finely chopped
- 2 large cloves of garlic, crushed
- 2cm of ginger, peeled and grated
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp garam masala
- 1 tsp ground black pepper
- 1 tsp medium curry powder
- 150ml Greek yoghurt (not fridge cold)
- 100ml full fat milk (not fridge cold)
- 500g turkey breast, cut into one inch dice
200g basmati rice
For the garnish
- 2 tsp toasted flaked almonds
- Coriander leaves
2. Add the garlic and ginger for a further 2 minutes.
3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.
4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.
5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.
6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve.
Goreygirl
Gold Member
Chicken with Wilted Spinach and Couscous
(courtesy of slimfast.co.uk)
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
· 1 tablespoon olive oil
· ½ medium red onion, finely sliced
· 125g (4½oz) couscous
· 1 pouch Knorr Chicken Tonight Thai style lime, red chilli and coconut stir-fry sauce
· 2 boneless and skinless chicken breasts, thinly sliced
· 55g (2oz) baby spinach leaves
· 25g (1oz) toasted flaked almonds
· 2 tablespoons finely chopped fresh coriander
Heat half the oil in a pan, add the onion and cook, stirring occasionally until soft. Cook the couscous according to packet instructions and stir in the onion, reserving a few slices for garnish. Keep warm.
Heat remaining oil in a frying pan and sauté chicken for 5-10 minutes until cooked through.
Add the sauce and spinach to the pan and simmer for 3 minutes until spinach has wilted.
Scatter the almonds and reserved onion slices on the chicken. Serve with the couscous topped with the coriander.
(courtesy of slimfast.co.uk)
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
· 1 tablespoon olive oil
· ½ medium red onion, finely sliced
· 125g (4½oz) couscous
· 1 pouch Knorr Chicken Tonight Thai style lime, red chilli and coconut stir-fry sauce
· 2 boneless and skinless chicken breasts, thinly sliced
· 55g (2oz) baby spinach leaves
· 25g (1oz) toasted flaked almonds
· 2 tablespoons finely chopped fresh coriander
Heat half the oil in a pan, add the onion and cook, stirring occasionally until soft. Cook the couscous according to packet instructions and stir in the onion, reserving a few slices for garnish. Keep warm.
Heat remaining oil in a frying pan and sauté chicken for 5-10 minutes until cooked through.
Add the sauce and spinach to the pan and simmer for 3 minutes until spinach has wilted.
Scatter the almonds and reserved onion slices on the chicken. Serve with the couscous topped with the coriander.
Energy (kcals)
594
Protein (g)
49.9
Carbohydrate (g)
45.2
Sugars (g)
7.4
Fat (g)
24.5
Saturates (g)
6.0
Fibre (g)
3.7
Sodium (g)
535.74
Salt (g)
1.34
Goreygirl
Gold Member
Warm Chicken with Couscous Salad
Serves: 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients
www.slim-fast.co.uk
Serves: 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients
- 1 small ready roasted chicken, skin removed, cut into chunks
- 1 pepper, sliced
- ½ bunch spring onions, sliced
- ½ cucumber, thickly sliced and halved
- 100g dried apricots, chopped
- Couscous
- 300g (10½oz) couscous
- 300ml (1 fl oz) vegetable stock
- 2 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 55g (2oz) pumpkin seeds or toasted pine nuts
- 1 tablespoon light vegetable fat spread, melted
- 1 tablespoon pumpkin oil
- 1 tablespoon lemon juice
- First prepare the couscous by placing in a large bowl and pouring over the boiling stock. Cover and leave for 10 minutes and then stir in the herbs, seeds, the spread, pumpkin oil and lemon juice.
- Toss together with all remaining ingredients and garnish with fresh herbs.
www.slim-fast.co.uk
Goreygirl
Gold Member
Stir-Fried Pork with Apple Wedges on Tagliatelle
Serves: 1
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
www.slim-fast.co.uk
Serves: 1
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
- 2 sprays of oil
- 85g (3oz) lean pork fillet, cut into slices about 1cm (1/2 inch) thick
- 1 small red onion, quartered
- 1/2 red eating apple, quartered and cored
- 2-3 fresh sage leaves or a pinch of dried sage
- 100ml (31/2fl oz) apple juice
- Salt and black pepper
- 85g (3oz) dried tagliatelle
- Spray a non-stick frying pan lightly with oil and when hot, tip in the pork, onion and apple. Cook quickly for about 5 minutes, turning occasionally, until browned.
- Add the sage, apple juice and seasoning, cover and simmer gently for about 5 minutes.
- Meanwhile, cook the tagliatelle following packet instructions and drain.
- Pile the pasta onto a plate with the pork and its sauce. Serve immediately.
www.slim-fast.co.uk
Goreygirl
Gold Member
Creamy Pesto Salmon
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
373
25.5
21.9
2.6
20.8
5.4
1.4
92.00
0.23
www.slimfast.co.uk
Energy (kcals)373Protein (g)25.5Carbohydrate (g)21.9Sugars (g)2.6Fat (g)20.8Saturates (g)5.4Fibre (g)1.4Sodium (g)92.00Salt (g)0.23
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 4 fish fillets
- 1 tablespoon olive oil
- 2 spring onions, finely chopped
- 1 lemon
- 100ml (4floz) half fat crème fraiche
- 1 teaspoon Bertolli pesto verde
- 1 tablespoon white wine
- 450g (12oz) new potatoes
- Place each fish fillet on squares of foil and divide the oil and spring onions between them. Squeeze a little lemon juice over each fillet.
- Fold the foil over the fish securely and bake in preheated oven 190°C, 375°F, Gas mark 5 for 15-20 minutes or until cooked through.
- Gently heat together the crème fraiche, pesto and wine and pour over the fish.
- Serve with the cooked new potatoes and mixed vegetables.
Energy (kcals)
Protein (g)
Carbohydrate (g)
Sugars (g)
Fat (g)
Saturates (g)
Fibre (g)
Sodium (g)
Salt (g)
www.slimfast.co.uk
Energy (kcals)373Protein (g)25.5Carbohydrate (g)21.9Sugars (g)2.6Fat (g)20.8Saturates (g)5.4Fibre (g)1.4Sodium (g)92.00Salt (g)0.23
princess_pow
Member
I usually do either a great big pile of fresh, stir-fried veg with a little chicken or steak sliced into it; or I do a vegetarian chilli, or a casserole of tomatoes, courgettes and beans (I use flageolet or cannelini beans), done with Moroccan spices. I like spicy food and basically I keep the meat portion to something about the size of my palm, and everything else is veg - because it's so low calorie I let myself use whatever sauce I like on the stir fry (in moderation).
It works for me!
It works for me!
alyrose
Full Member
Tesco does a great deal on stir-fry (veg, noodles and sauce for £2.50). It's delicious and healthy 
I also use some of the WW recipes as I know they will be low in calories and saturated fat
A really good option is a baked potato, I usually have mine with tuna and sweetcorn. There are so many options though, chilli, baked beans etc. And if you're in a hurry and don't have time to bake it properly for 40 mins, pop it in the microwave for 6! (just remember to stab it with a fork a bit)
Another one I use frequently is pasta with some plain tomato sauce or passata The pasta helps fill me up and tomato sauce is fairly low in calories. You could even add some chicken to give you protein.
I also use some of the WW recipes as I know they will be low in calories and saturated fat
A really good option is a baked potato, I usually have mine with tuna and sweetcorn. There are so many options though, chilli, baked beans etc. And if you're in a hurry and don't have time to bake it properly for 40 mins, pop it in the microwave for 6! (just remember to stab it with a fork a bit)
Another one I use frequently is pasta with some plain tomato sauce or passata
The pasta helps fill me up and tomato sauce is fairly low in calories. You could even add some chicken to give you protein.
Rach_25
Full Member
200 - 400 Calorie Meals:
Recipe search results - BBC Good Food
400 - 600 Calorie Meals:
Recipe search results - BBC Good Food
Recipe search results - BBC Good Food
400 - 600 Calorie Meals:
Recipe search results - BBC Good Food
I had to have a quick tea tonight and popped and got one of M&S's FullerLonger meals.. I had beef stroganoff and it comes with rice, green beans and tenderstem broccoli. It was AMAZING and only 360/380 calories (sorry forgotten but think the latter) and there was loads of meat it in! I then had a raspberry jelly at 105 calories as a treat. I had it at 5.45pm and I'm still full and it's twenty to 10! Definitely worth looking at their range if you're in a hurry.
tink2011
Silver Member
Hi no its called my recipe there are two recipe books in and you can add one more . ( i tried to delete the others but mine went of for a bit so best leave them!)
My plan is to be more relaxed and trust my measurements as i am tiered of calculating every meal so hopefully i can pick what i want to eat and the amounts are all there ready ha ha !
