Krystle (well mostly her hubby's) Yummy Recipies!!!

[Kes]

[FONT=&quot]Tomato and Basil Penne[/FONT]
[FONT=&quot]Serves 4[/FONT]
[FONT=&quot]Ingredients:[/FONT]
[FONT=&quot]340g/12oz dried penne pasta[/FONT]
[FONT=&quot]Fry light[/FONT]
[FONT=&quot]2 onions, peeled and finely chopped[/FONT]
[FONT=&quot]4 garlic cloves, peeled and sliced[/FONT]
[FONT=&quot]2x400g cans chopped tomatoes[/FONT]
[FONT=&quot]1tsp chilli flakes (optional)[/FONT]
[FONT=&quot]1tsp artificial sweetener (or sugar)[/FONT]
[FONT=&quot]A handful of chopped basil leaves[/FONT]
[FONT=&quot]Salt and freshly ground black pepper[/FONT]
[FONT=&quot]4 level tbsp grated Parmesan cheese[/FONT]
[FONT=&quot]Method:[/FONT]
[FONT=&quot]1. [/FONT][FONT=&quot]Cook the Pasta according to the packet instructions, drain and set aside.[/FONT]
[FONT=&quot]2. [/FONT][FONT=&quot]Meanwhile, heat a pan sprayed with frylight and add the onion and garlic and cook for 3-4 mins. Add the tomatoes, chilli flakes and sweetener, cover and cook gently for 8-10 mins, stirring occasionally.[/FONT]
[FONT=&quot]3. [/FONT][FONT=&quot]Remove the tomato sauce from the heat, stir in the basil and season well. Place the pasta in warmed serving bowls, top with the sauce with the Parmesan sprinkled over.[/FONT]

 

[Kes]

ive been busy!!!!!!!
added more recipies.
and there will be more to come!!

 

[Rachgleeson]

they all sounds delicious, thanks for them Kes, will have to give some of them a try!!

 

[bunny_hops]

bump bump bump

 

[bunny_hops]

up up up

 

[Gemma79]

wow thanks for these kes, have been shopping today and got lots of nice fresh ingredients so will be trying some of these!

 

[Kes]

your most welcome... i really need to get my butt into gear (although it hurts a lot right now from my spin class i did this morning) and get some more yummies up....

 

[Kes]

Cajun chicken soup

serves 4
ingredients
1 green pepper, deseeded and chopped
1 large onion, chopped
2 sticks celery, chopped
2 garlic cloves, crushed
2 x 142g/5oz chicken breast fillets, skinned
1 x 397g/14oz can chopped tomatoes
1 tsp dried oregano
1 level tsp artificial sweetener
1 tbsp Cajun seasoning
¼ tsp paprika
½ tsp tabasco sauce
1704ml/3pt chicken stock made with Bovril
salt and ground black pepper
chopped fresh coriander leaves, to garnish


method

1. In a non-stick frying pan, dry fry the green pepper, onion and celery with the crushed garlic until soft. Remove from the pan and set aside.
2. Cut the chicken fillets into small pieces and dry fry them in the same pan for about 3–4 minutes, until golden brown.
3. Transfer the vegetables and chicken to a large saucepan. Add the tomatoes, oregano, artificial sweetener, Cajun seasoning, paprika, tabasco and stock. Simmer gently over a low heat for 30 minutes.
4. Season to taste with salt and pepper, and serve the soup hot, sprinkled with chopped fresh coriander.

 

[Kes]

Mega Stir-Fry

serves 4
ingredients
2in piece root ginger
4 garlic cloves
6 spring onions
4 rashers bacon, all visible fat removed
2 chicken breasts
113g/4oz canned bamboo shoots
1 small cabbage and 1 carrot
113g/4oz mangetout
Fry Light
57g/2oz beansprouts
3 tbsp soy sauce
454g/1lb cooked prawns
Salt and pepper


method

1. Finely slice the ginger; crush the garlic; chop the spring onions; cut the bacon and chicken into strips; drain the bamboo shoots; chop the cabbage; slice the carrot and halve the mangetout.
2. Heat a wok sprayed with Fry Light and fry the ginger, garlic and spring onions for 1-2 minutes. Add the bacon and chicken and cook until the chicken is browned.
3. Add the beansprouts, bamboo shoots, cabbage, carrots and mangetout and fry for 3-4 minutes. Stir in the remaining ingredients and cook for a further 2-3 minutes before serving.

 

[Kes]

Chilli beef noodles

serves 4
ingredients
12oz/340g sirloin steak, all visible fat removed
1 tbsp soy sauce
½ tsp crushed dried chillies
½ red, yellow and green pepper
1 carrot
300g pack dried egg noodles
Fry Light


method

1. Prepare the stir-fry ingredients: cut the steak into strips, place in a bowl with the soy sauce and crushed chillies and marinate in the fridge for at least 10 minutes; slice the peppers and carrot; cook the noodles according to packet instructions, drain and set aside.
2. Heat a wok sprayed with Fry Light and stir-fry in soy sauce and chillies for 2-3 minutes. Add the peppers and carrot and continue frying until softened. Add the noodles, heat through and serve.

Tip: Why not try replacing the steak with 1lb/454g chicken or 1lb/454g pork. Ensure the meat is thoroughly cooked before adding the vegetables

 

[Kes]

Italian Meatballs in Tomato Sauce

serves 4
ingredients

340g/12oz extra lean minced beef
½ small onion, grated
2 garlic cloves, crushed
½ tsp ground cumin
2 tbsps chopped parsley
salt and ground black pepper
1 egg, beaten
chopped parsley, to garnish

for the tomato sauce:
1 onion, finely chopped
2 garlic cloves, crushed
1 x 398g/14oz can chopped tomatoes
1 level tbsp tomato puree
1 tsp chopped basil or oregano
salt and ground black pepper
½ tsp artificial sweetener


method

1. Make the meatballs. Put the minced beef, onion, garlic, cumin, parsley and seasoning in a large bowl and mix well together. Bind with the beaten egg and then divide into 16 small portions.
2. Roll each one into a small ball, using your hands. Place the meatballs under a preheated hot grill and cook for about 10 minutes, until they are starting to brown and the fat stops dripping out of them.
3. Meanwhile, make the tomato sauce. Put all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes.
4. Add the meatballs to the tomato sauce in the pan, cover and cook gently over a low heat for about 15 minutes, until the meat is thoroughly cooked. Serve sprinkled with chopped parsley, with a crisp salad.

 

[Mizkirsty]

Wow some of these recipes look yum think i might be stealing some lol

 

[Kes]

feel free to steal away!!

 

[Kes]

Lemon and Herb Pasta

serves 1

ingredients

113g/4oz dried pasta shapes
salt and freshly ground black pepper
1 small lemon
3 tbsp fat-free natural fromage frais
celery salt
2 spring onions
1 tbsp freshly chopped basil
1 tbsp freshly chopped chives


method

1. Cook the pasta shapes in lightly salted boiling water according to the packet instructions until just cooked. Drain well and rinse under cold running water until cool. Drain again and shake off the excess water.
2. Meanwhile, finely grate ½ teaspoon of lemon rind into a mixing bowl. Squeeze 1 tablespoon of lemon juice and mix it into the bowl along with the very low fat fromage frais, black pepper and celery salt to season.
3. Trim and chop the spring onions and gently toss into the lemon mixture along with the basil and chives.
4. Once the pasta is cool, gently toss into the lemon dressing and then pack into a plastic container. Cover and chill until required.

 

[Kes]

EGGS INCLUDED IN THIS ONE

Red Pepper, Spinache and sweet potato tortilla

Serves 4

ingredients

1 medium red onion, peeled and thinly sliced
2 small sweet potatoes, peeled, halved and sliced into thin half moons
1 red pepper, deseeded and sliced
1 tsp dried rosemary
1 garlic clove, peeled and crushed
4 large eggs
57g/2oz baby spinach
Salt and freshly ground black pepper
Low calorie cooking spray
2 rounded tbsp quark
2 little gem lettuce, leaves separated
2 large tomatoes, sliced
1 medium carrot, peeled and grated
¼ cucumber, thinly sliced


method

1. Preheat the oven to 200ºC/Gas 6.
2. Mix the red onion, sweet potato and red pepper together and place on a roasting tin lined with baking parchment. Roast the vegetables for 20-25 minutes, until they’re tender. Five minutes before the end of cooking time, add the rosemary and garlic and mix well. Remove the vegetables from the oven and reduce the temperature to 180°C/Gas 4.
3. In a large bowl, whisk the eggs and then add the roasted vegetables and the spinach and mix together well. Season to taste
4. Preheat an 18-20cm diameter non-stick ovenproof frying pan on the hob. Once hot, spray the pan with low calorie cooking spray.


5. Pour in the eggs and roasted vegetables and then dollop the quark in small spoonfuls over the top. Let the tortilla set slightly on the hob for 1 minute, transfer to the oven and cook for 20 minutes, until set.
6. Remove from the oven and leave to cool. Serve with the lettuce, tomatoes, carrot and cucumber and a drizzle of fat free French dressing, if desired.

 

[bunny_hops]

Is there any chance of making this sticky, so we don't have to keep bumping?

 

[toofatkat]

Good idea but how do you do that

 

[bunny_hops]

The mods can do it hun... I think Starlight runs xenical..?

 

[AmyGan]

yummy.... they all sound delish!! thank you sooooo much for posting these recipes, keep em coming!!

 

[bunny_hops]

up, up, up and awayyyyyyyyy