Fast & Easy Recipes < 600 cals
- Thread starter Goreygirl
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Goreygirl
Gold Member
Fillet of Salmon & Veg with creamy pesto sauce
3 Baby potatoes (about size of your fist in total) - 130 cals
1 salmon fillet (steamed or baked) - 210 cals
1 portion steamed veg /veg mix bag e.g. carrots, broccoli, green beans 85-100 cals (size of your whole hand)
1 tblspn low fat creme fraiche/ 0% Greek Yoghurt / 0% Natural Yoghurt - 0-50 cals
1 tsp of red/green pesto -20 (mix with creme fraiche to make a sauce)
Approx 500- 600 cals depending on what options you use.
3 Baby potatoes (about size of your fist in total) - 130 cals
1 salmon fillet (steamed or baked) - 210 cals
1 portion steamed veg /veg mix bag e.g. carrots, broccoli, green beans 85-100 cals (size of your whole hand)
1 tblspn low fat creme fraiche/ 0% Greek Yoghurt / 0% Natural Yoghurt - 0-50 cals
1 tsp of red/green pesto -20 (mix with creme fraiche to make a sauce)
Approx 500- 600 cals depending on what options you use.
FattyMcBigbum
Gold Member
Here's the Korma recipe from "My big fat diet show" I really wanna try it.
Serves 4
Preparation time:10 minutes
Cooking time: 25 minutes
Calories: 475
Ingredients
200g basmati rice
For the garnish
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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.
Kes.. i managed to get a Sticky for recipes so pop them on that? And hurry up! I'm getting bored of my staple few
Where and what is the sticky as I would hate to not find these lovely recipes as I don't want to get bored of the same food? Thanks
