Krystle (well mostly her hubby's) Yummy Recipies!!!
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Thank you hun!!! 
madchef
Full Member
Low fat Chilli Con Carne
I previously posted this in the wrong place so sorry for the duplication here is a yummy recipe for my Chilli
200 gram Quorn or Vegetarian Mince 215 cal
400 gram Chopped Toms with herbs 80 cal
2 x tins Drained Red Kidney Beans in Brine 500 cal
425 gram Baked Beans 350 cal
250 gram New Potatoes 200 cal
2 x Red Onions 130 cal
300 gram Chilli Con Carne Shop Sauce 300 cal
Seasonings, Chilli Powder, Salt & 2 Beef Stock Cubes 60 cal
1 teaspoon Crushed Garlic 15 cal
Approx total 1850 calories & 18 gram Fat
If you don't like Quorn try minced Turkey or Chicken, easily availabe in many supermarkets. Makes 4 massive or 6 small tasty meals.
(My calories are based on items bought in my local Aldi's, a discount store, their proeducts espeically their tinned are a LOT lower, normally, in calories and fat than our well known brands so it is well worth while to read the contentes of each tine.)
I previously posted this in the wrong place so sorry for the duplication here is a yummy recipe for my Chilli
200 gram Quorn or Vegetarian Mince 215 cal
400 gram Chopped Toms with herbs 80 cal
2 x tins Drained Red Kidney Beans in Brine 500 cal
425 gram Baked Beans 350 cal
250 gram New Potatoes 200 cal
2 x Red Onions 130 cal
300 gram Chilli Con Carne Shop Sauce 300 cal
Seasonings, Chilli Powder, Salt & 2 Beef Stock Cubes 60 cal
1 teaspoon Crushed Garlic 15 cal
Approx total 1850 calories & 18 gram Fat
If you don't like Quorn try minced Turkey or Chicken, easily availabe in many supermarkets. Makes 4 massive or 6 small tasty meals.
(My calories are based on items bought in my local Aldi's, a discount store, their proeducts espeically their tinned are a LOT lower, normally, in calories and fat than our well known brands so it is well worth while to read the contentes of each tine.)
madchef
Full Member
Store Cupboard Lentil Dahl (Curry) Soup
As a retired Chef there are certain things I always have in my Larder, this is a lovely tasty soup which is so filling, satisfying and best of all good for you, and it's super easy to make
Chuck in a pan, multi-cooker or slow cooker:
250 grams Red Lentils
1 packet Whitworths Dried Country Vegetables (50g) in ASDA | mySupermarket
Pour on a kettle, about a 1.5 litre of boiling water and leave to simmer for an hour or until lentils are mushy. (Top tip, never season Lentils until they are mushy or they will remain hard)
Season with:
2 x Chicken, or whatever ones you prefer Stock Cubes = 18 calories 1.0 Fat
1 teaspoon of store bought crushed garlic and 1 of Ginger = 15 calories .03 fat
Add a teaspoon, or to your taste of Curry Powder
Salt, ground black pepper, and a teaspoon of Mango Chutney
Leave to cook slowly for another hour or so, adjust the thickness with additional boiling water if required.
The total calories for an enormous pot is 1000 Calories and only about 3 gram fat
I enjoy a large bowl with a toasted Pita bread for dunking
BTW a tip for those worried about Salt, you eat a lot less if you season your food well, it's the uncooked salt on the table that does the harm so make sure your food is well seasoned, not only for your health but you will enjoy it more and it will be more satisfying.
I edited this post as I found out that my container of lentils is not giving me the right calorie count for the lentils, they are actually 350 calories per 100 grams, still a great product as the fat content is only 1.7 per 100 gram.
As a retired Chef there are certain things I always have in my Larder, this is a lovely tasty soup which is so filling, satisfying and best of all good for you, and it's super easy to make
Chuck in a pan, multi-cooker or slow cooker:
250 grams Red Lentils
1 packet Whitworths Dried Country Vegetables (50g) in ASDA | mySupermarket
Pour on a kettle, about a 1.5 litre of boiling water and leave to simmer for an hour or until lentils are mushy. (Top tip, never season Lentils until they are mushy or they will remain hard)
Season with:
2 x Chicken, or whatever ones you prefer Stock Cubes = 18 calories 1.0 Fat
1 teaspoon of store bought crushed garlic and 1 of Ginger = 15 calories .03 fat
Add a teaspoon, or to your taste of Curry Powder
Salt, ground black pepper, and a teaspoon of Mango Chutney
Leave to cook slowly for another hour or so, adjust the thickness with additional boiling water if required.
The total calories for an enormous pot is 1000 Calories and only about 3 gram fat
I enjoy a large bowl with a toasted Pita bread for dunking
BTW a tip for those worried about Salt, you eat a lot less if you season your food well, it's the uncooked salt on the table that does the harm so make sure your food is well seasoned, not only for your health but you will enjoy it more and it will be more satisfying.
I edited this post as I found out that my container of lentils is not giving me the right calorie count for the lentils, they are actually 350 calories per 100 grams, still a great product as the fat content is only 1.7 per 100 gram.
Last edited:
madchef
Full Member
For the Chili I found a much better product than the supermarket chili bottled sauce, a powder on at Aldi's, but I think the supermarkets stock them as well, it is only 145 cal 3.7 fat but as I like my food punchy n tasty I put 2 packets in well it is for a huge pot, a 3 litre slow cooker full
well it is for a huge pot, a 3 litre slow cooker full 
Josimone
Full Member
Spicy Thia Butternut squash soup/curry sauce
Hi ive been using this recipe loads and everyone always comments how nice it is, its a soup but ive also used it as a curry sauce and just added chicken
Servers 8
Prep time 20 min
cooking time 30
119kcal per serving
Extra virgin olive oil spray
2 onions chopped
2 chillies deseeded and chopped
3 cloves of garlic chopped
1 1/2cm pieces of ginger peeled and chopped
1 Large butternut squash (approx lkg) peeled deseeded and chopped
400ml can of reduced fat coconut milk
1 veg stock cube
juice of 1 lime
Spritz a large saucepan 8 times with the olive oil spray, add the onions, chilli garlic and ginger to the pan and fry gently until the onions start to soften
Add the butternut squah coconut milk and the stock cube, add enough water to cover the squash
bring to the boil cover and simmer for approx 20 min until the squash is soft
Blend the soup until smooth.
If you feel the soup is too thick add little more water
add lime juice and stir well.
The soup is all done but its lovely as a curry so just steam some chicken breasts dice and add to the soup, cook through and serve with boiled rice x
Hi ive been using this recipe loads and everyone always comments how nice it is, its a soup but ive also used it as a curry sauce and just added chicken
Servers 8
Prep time 20 min
cooking time 30
119kcal per serving
Extra virgin olive oil spray
2 onions chopped
2 chillies deseeded and chopped
3 cloves of garlic chopped
1 1/2cm pieces of ginger peeled and chopped
1 Large butternut squash (approx lkg) peeled deseeded and chopped
400ml can of reduced fat coconut milk
1 veg stock cube
juice of 1 lime
Spritz a large saucepan 8 times with the olive oil spray, add the onions, chilli garlic and ginger to the pan and fry gently until the onions start to soften
Add the butternut squah coconut milk and the stock cube, add enough water to cover the squash
bring to the boil cover and simmer for approx 20 min until the squash is soft
Blend the soup until smooth.
If you feel the soup is too thick add little more water
add lime juice and stir well.
The soup is all done but its lovely as a curry so just steam some chicken breasts dice and add to the soup, cook through and serve with boiled rice x
Josimone
Full Member
Spiced Carrot and Orange Soup
This soup reminds me of being a child mum used to make it all the time and its great full of vitamins
Serves 2
Prep time 10 min
Cooking time 20 min
113 kcal per serving
Extra virgin olive oil spray
1/2 onion chopped
1 clove of garlic peeled and chopped
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon mild or hot curry powder
Juice of 1 large orange
600ml veg stock
400g carrots peeled and chopped
salt and pepper
Spritz a heavy based saucepan a couple of time with the olive oil
heat the pan and gently saute the onions and garlic until soft
ass the cumin coriander and curry powder and stir until fragrant.
Add half of the orange juice and allow to bubble for around 1 min.
Add the stock and bring to the boil. Add the carrots and simmer covered until they are soft and cooked through (about 20 min) check and give them more time if needed. Add salt and pepper to taste.
Add the other half of the orange juice taste and adjust the seasoning
Poor into a food processor or use a hand blender and whiz till smooth
All done x
This soup reminds me of being a child mum used to make it all the time and its great full of vitamins
Serves 2
Prep time 10 min
Cooking time 20 min
113 kcal per serving
Extra virgin olive oil spray
1/2 onion chopped
1 clove of garlic peeled and chopped
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon mild or hot curry powder
Juice of 1 large orange
600ml veg stock
400g carrots peeled and chopped
salt and pepper
Spritz a heavy based saucepan a couple of time with the olive oil
heat the pan and gently saute the onions and garlic until soft
ass the cumin coriander and curry powder and stir until fragrant.
Add half of the orange juice and allow to bubble for around 1 min.
Add the stock and bring to the boil. Add the carrots and simmer covered until they are soft and cooked through (about 20 min) check and give them more time if needed. Add salt and pepper to taste.
Add the other half of the orange juice taste and adjust the seasoning
Poor into a food processor or use a hand blender and whiz till smooth
All done x
Petrichor
Member
Some of these look lush deffo be doing the lemon pasta!
I made this tonight, chicken with peppers...
Chopped onions
Chopped red and yellow peppers
squirt of peri peri dipping sauce (could use nando's?)
1 tbsp tamarind sauce ( could use juice of 1/2 a lemon instead)
passata
300g bag of diced cooked chicken breast
mixed herbs
salt & pepper
fry light and onions and peppers together with some salt in a flat heavy based pan until soft
add passata and peri peri sauce
cook for few more minutes then add tamarind (or lemon juice)
add diced chicken breast (i used frozen, but could be any meat or chicken or even fish)
cook til er... cooked?
add any water needed throughout cooking to prevent sticking
add herbs
was sooo tasty and simple!
deffo be doing the lemon pasta!I made this tonight, chicken with peppers...
Chopped onions
Chopped red and yellow peppers
squirt of peri peri dipping sauce (could use nando's?)
1 tbsp tamarind sauce ( could use juice of 1/2 a lemon instead)
passata
300g bag of diced cooked chicken breast
mixed herbs
salt & pepper
fry light and onions and peppers together with some salt in a flat heavy based pan until soft
add passata and peri peri sauce
cook for few more minutes then add tamarind (or lemon juice)
add diced chicken breast (i used frozen, but could be any meat or chicken or even fish)
cook til er... cooked?
add any water needed throughout cooking to prevent sticking
add herbs
was sooo tasty and simple!
Petrichor
Member
Todays lunch was home made fish cakes:
1 pack of Mr Mash (only 0.4 fat /100g )
1.5 mugs hot water
1 can tuna in brine
lemon juice to taste
4 spring onions
1 tbsp nam pla (fish sauce)
1tbsp mustard.
1tbsp of extra light mayo
salt & pepper
variations: can add peas/corn and change the mustard and nam pla for any combo of: soy sauce, chilli powder, white pepper, cumin seeds, fresh coriander, poppy seeds or whatever you fancy!
Method...
Chuck a pack of Mr Mash in a bowl and add 1 cup of hot water (a lot less than the pack suggests, but you want it less soft than mash)
add the can of tuna WITH the brine and the chopped spring onions.
mix together with a fork and add in your spices / seasonings.
add tiny bits of water until you get the consistency of a messy dough (comes together away from the side of the bowl)
roll into balls and flatten out, then fry in fry light til golden (all ingredients should be hot through)
nom nom nom
1 pack of Mr Mash (only 0.4 fat /100g
)1.5 mugs hot water
1 can tuna in brine
lemon juice to taste
4 spring onions
1 tbsp nam pla (fish sauce)
1tbsp mustard.
1tbsp of extra light mayo
salt & pepper
variations: can add peas/corn and change the mustard and nam pla for any combo of: soy sauce, chilli powder, white pepper, cumin seeds, fresh coriander, poppy seeds or whatever you fancy!
Method...
Chuck a pack of Mr Mash in a bowl and add 1 cup of hot water (a lot less than the pack suggests, but you want it less soft than mash)
add the can of tuna WITH the brine and the chopped spring onions.
mix together with a fork and add in your spices / seasonings.
add tiny bits of water until you get the consistency of a messy dough (comes together away from the side of the bowl)
roll into balls and flatten out, then fry in fry light til golden (all ingredients should be hot through)
nom nom nom
Petrichor
Member
So tonight's combo was spicy mince wraps, and not too bad if i do say so myself
I used:
500g chicken mince
1 large onion finely chopped
1 tbsp salt
1 cup of passata
2 tbsp garlic and ginger paste
3 outer leaves of lettuce (as "wraps")
suggested seasonings:
1 tsp mutton masala
1 tsp chilli powder
1 tsp turmeric
1 tbsp balsalmic vinegar or lemon juice
optional sauce:
fat free greek yoghurt
1 tsp mint sauce (or fresh mint if you have it)
finely chopped cucumber
salt
finely chopped coriander (optional)
method:
Add chopped onions and salt to a non stick pan (and fry light if you wish), add a few drops of water if it sticks at any point throughout cooking.
when onions start to soften add ginger and garlic, and some of the passata.
At this point add your spices, if you dont have those listed, plain old curry powder works just as well, but its time to add any spice you have got. Then add the remaining passata - keep adding a tiny bit of hot / warm water to stop it sticking (this would have been oil in the old days)
once it thickens add your mince and stir constantly until browned.
you can turn the heat down at this point and add the rest of the passata to make a "bolognese" type of wet dish, but i like mine drier, so -
turn up the heat and keep it moving until its cooked, around 8-10 mins depending on how thickly minced it is.
let it rest for a few minutes while you prepare your side salad, if your having one, and maybe a cucumber and yoghurt dip. then wrap in lettuce leaves and munch away!
I know it sounds daft, but the crunch of the lettuce leaves contrasting with the soft mince is very similar to a tortilla or corn wrap obviously not identical, but similar and lettuce has almost no calories! or fat!
I used:
500g chicken mince
1 large onion finely chopped
1 tbsp salt
1 cup of passata
2 tbsp garlic and ginger paste
3 outer leaves of lettuce (as "wraps")
suggested seasonings:
1 tsp mutton masala
1 tsp chilli powder
1 tsp turmeric
1 tbsp balsalmic vinegar or lemon juice
optional sauce:
fat free greek yoghurt
1 tsp mint sauce (or fresh mint if you have it)
finely chopped cucumber
salt
finely chopped coriander (optional)
method:
Add chopped onions and salt to a non stick pan (and fry light if you wish), add a few drops of water if it sticks at any point throughout cooking.
when onions start to soften add ginger and garlic, and some of the passata.
At this point add your spices, if you dont have those listed, plain old curry powder works just as well, but its time to add any spice you have got. Then add the remaining passata - keep adding a tiny bit of hot / warm water to stop it sticking (this would have been oil in the old days)
once it thickens add your mince and stir constantly until browned.
you can turn the heat down at this point and add the rest of the passata to make a "bolognese" type of wet dish, but i like mine drier, so -
turn up the heat and keep it moving until its cooked, around 8-10 mins depending on how thickly minced it is.
let it rest for a few minutes while you prepare your side salad, if your having one, and maybe a cucumber and yoghurt dip. then wrap in lettuce leaves and munch away!
I know it sounds daft, but the crunch of the lettuce leaves contrasting with the soft mince is very similar to a tortilla or corn wrap
obviously not identical, but similar and lettuce has almost no calories! or fat!Mince and Sweet Potato Pie
500g of quorn mince
generous spray of fry light
1 onion peeled and chopped
2 carrots chopped
1 stock cube
1 tin of baked beans
1 tin of chopped toms (or small carton of passata)
Couple of handfuls of frozen (or a small tin) of finely chopped veg
2/3 sweet potatoes (you don't have to peel if you don't want to, but do scrub well. Boil enough for the size of your ovenproof dish)
Optional small amount of grated cheese for topping
Preheat oven to gas mark 5 or 190*C
(Peel if you wish and) chop sweet potatoes, boiling them until soft. If you're using frozen veg, start boiling them too in a seperate pan.
Spray the pan with frylight and fry the onions and carrot for 3-4 mins.
Add the quorn and cook until brown.
Crumble in stock cube and add the beans and toms (or passata), mixing well.
If you are using frozen vegetables, add them to the mixture when they're cooked.
If you're using a tin of finely chopped vegetables, add them to the mixture.
Cook for another few minutes until well mixed and cooked before transferring to an ovenproof dish.
Mash the sweet potato and add to the mince as though making a shepards pie.
Sprinkle the mixed herbs over the top and add the small amount of grated cheese if you wish to.
Cook for 30-35 minutes.
500g of quorn mince
generous spray of fry light
1 onion peeled and chopped
2 carrots chopped
1 stock cube
1 tin of baked beans
1 tin of chopped toms (or small carton of passata)
Couple of handfuls of frozen (or a small tin) of finely chopped veg
2/3 sweet potatoes (you don't have to peel if you don't want to, but do scrub well. Boil enough for the size of your ovenproof dish)
Optional small amount of grated cheese for topping
Preheat oven to gas mark 5 or 190*C
(Peel if you wish and) chop sweet potatoes, boiling them until soft. If you're using frozen veg, start boiling them too in a seperate pan.
Spray the pan with frylight and fry the onions and carrot for 3-4 mins.
Add the quorn and cook until brown.
Crumble in stock cube and add the beans and toms (or passata), mixing well.
If you are using frozen vegetables, add them to the mixture when they're cooked.
If you're using a tin of finely chopped vegetables, add them to the mixture.
Cook for another few minutes until well mixed and cooked before transferring to an ovenproof dish.
Mash the sweet potato and add to the mince as though making a shepards pie.
Sprinkle the mixed herbs over the top and add the small amount of grated cheese if you wish to.
Cook for 30-35 minutes.
Spaghetti Bolognaise
2 cloves of garlic
1 chopped onion
500g quorn mince
1 tin of chopped tomatoes
250g of passata
3 carrots peeled and grated.
1 1/2 tsp of basil
2 tsp of mixed herbs
black pepper
frylight
spaghetti/other pasta (wholewheat better)
Cook onion and garlic over a low light with a spray of frylight.
Add mince until cooked through.
Add tomatoes and passata seperatley, mixing through well.
Add grated carrots, the basil and mixed herbs and stir through well so all is mixed.
Add pepper and simmer on low heat for 20 minutes, stirring occasionally.
Cook pasta/spaghetti according to pack instructions whilst waiting.
Baked Bean Curry - I admit I haven't tried this yet, however I've had it passed to me by a student friend who swears by it (!)
1 tin of chopped tomatoes
2 tins of beans
1 tsp ground ginger
2 tsp mustard seeds
2 tsp dried coriander
2 tsp cumin seeds
1 sliced onion
2 cloves of garlic crushed
Fry onions, garlic, herbs and spices with a generous spray of frylight and cool until soft.
Add tomatoes and beans seperatley, stir very well and warm through together until cooked.
Serve with rice.
2 cloves of garlic
1 chopped onion
500g quorn mince
1 tin of chopped tomatoes
250g of passata
3 carrots peeled and grated.
1 1/2 tsp of basil
2 tsp of mixed herbs
black pepper
frylight
spaghetti/other pasta (wholewheat better)
Cook onion and garlic over a low light with a spray of frylight.
Add mince until cooked through.
Add tomatoes and passata seperatley, mixing through well.
Add grated carrots, the basil and mixed herbs and stir through well so all is mixed.
Add pepper and simmer on low heat for 20 minutes, stirring occasionally.
Cook pasta/spaghetti according to pack instructions whilst waiting.
Baked Bean Curry - I admit I haven't tried this yet, however I've had it passed to me by a student friend who swears by it (!)
1 tin of chopped tomatoes
2 tins of beans
1 tsp ground ginger
2 tsp mustard seeds
2 tsp dried coriander
2 tsp cumin seeds
1 sliced onion
2 cloves of garlic crushed
Fry onions, garlic, herbs and spices with a generous spray of frylight and cool until soft.
Add tomatoes and beans seperatley, stir very well and warm through together until cooked.
Serve with rice.
Tuna Pasta Bake
Dried pasta
1 chopped onion
2 cloves of garlic
1 tin of tuna (drained but save a little)
1 tin of tomatoes
mixed herbs
light spready cheese (we use the lightest philly or the weight watchers with added herbs - both in the rules)
Cook the pasta, preheating the oven to gas mark 6 or 180*C
Fry a small amount of the water or brine from the tuna with the onion and garlic.
Add the tuna and heat through, mixing well.
Add the tomatoes, 2 teaspoons of a light spready cheese, and pepper, cooking through for 5 mins before adding to the pasta.
Cook in oven for 25 mins.
Dried pasta
1 chopped onion
2 cloves of garlic
1 tin of tuna (drained but save a little)
1 tin of tomatoes
mixed herbs
light spready cheese (we use the lightest philly or the weight watchers with added herbs - both in the rules)
Cook the pasta, preheating the oven to gas mark 6 or 180*C
Fry a small amount of the water or brine from the tuna with the onion and garlic.
Add the tuna and heat through, mixing well.
Add the tomatoes, 2 teaspoons of a light spready cheese, and pepper, cooking through for 5 mins before adding to the pasta.
Cook in oven for 25 mins.
