Sunday, January 5, 2014
Salade de poulet et légumes d'été
Beef Stroganoff
Saturday, January 4, 2014
Creamy Salmon Spaghetti
Smoked Salmon, Courgette and Pea SpaghettiThis meal is super quick to put together and under a £1 per portion! It's creamy and packed full of veggies, accompanied by wholewheat spaghetti, a complex carbohydrate which doesn't leave you with that bloated feeling. Wholewheat means it's packed full of fibre so you stay fuller for longer.150g Wholewheat Spaghetti (75g per person)Half a Courgette25g Frozen Peas1 x Spring Onion80g Smoked SalmonTbsp Low Fat Creme FraicheApprox, based on Tesco pricing.Cook the Wholewheat Spaghetti according to package instructionsMeanwhile, heat oil in a small frying pan and gently fry the chopped Spring Onion and sliced Courgette until tender.Add the tbsp of Low Fat Creme Fraiche and stir in the Peas and Smoked Salmon. Simmer gently for 5 minutes. Do not boil.Drain the cooked Spaghetti, stir through the sauce and serve.My cheapest dinner option to date, and it only takes 10 minutes to put together. This beats any processed creamy sauce you might pick up in supermarkets and is tons better for you! You can also experiment with more vegetables such as Asparagus and Leeks - the more veggies the better.
Healthy Fish & Chips
Friday, January 3, 2014
Chicken, Spinach and Creamy Tomato Pasta
Cooking Instructions:Boil the pasta according to packet instructions.Meanwhile, fry the chopped Onion and Chicken Breast in oil in and large frying pan until brown.Then stir in your Chopped Tomatoes and Low Fat Soft Cheese and reduce heat.Just being serving, add your Fresh Spinach and stir in until wilted (This takes now more than 30 seconds!) Add more spinach according to preference.Try 'LowLow' Soft Cheese in all major supermarketsLove this recipe? Share your attempt with me on Twitter: @Verityphillips_And be in with a chance of winning your own 'LowLow' Vouchers to purchase in store!
Poulet thaï aux noix de cajou
Thursday, January 2, 2014
Légumes sautés et de porc de Gordon Ramsay
Wednesday, January 1, 2014
Easy Peasy Red Thai Curry
I've always been a huge fan of curry, but it's not always the healthiest of options. This is mainly due to the Coconut Milk you use - I ensure to use Half fat Coconut Cream to cut down on the unnecessary saturated fat! If, like my local supermarket, you can't purchase it, just order online through Amazon (here). It honestly tastes exactly the same and means you can enjoy a guilt-free curry. I also use brown rice instead of the refined white rice. Complex carbohydrates are your friends, get to know them and replace your white alternative!!2 x Chicken BreastHalf pack of Green Beans 1 x Onion1 x Garlic Clove150g Brown Rice1 x tbsp Red Thai Curry Paste1 x Half Fat Coconut Milk Can150ml Chicken Stock1 x Red Chilli (Optional)Half a Lime (Optional)Heat oil in a large frying pan and fry the sliced Onion, Garlic and Chicken breast until golden brown.Add the Curry Paste, Chilli, Chicken Stock and Coconut Milk and bring to the boil. Then simmer for 20-25mins until chicken is cooked through and sauce has reduced.Add the Green Beans and cook for a further 5 minutes. Serve with rice and lime!Based on a Tesco recipe here with a few healthier twists and student cut backs - this recipe means anyone can enjoy the classic Red Thai Curry!
Creamy Tarragon Chicken
Tarragon Chicken, Brown Rice and VegetablesTarragon is a herb which isn't used often, especially by students, but tastes great with Chicken! Combined with a low fat creamy sauce, this recipe can easily be put together quickly and any leftovers can be frozen for another day. This recipe goes well with any sort of rice, potatoes or crispy bread*, as well as lots of vegetables - as many as you want!*This recipe is based on the above meal combination: brown rice and vegetables.2 x Chicken Breast100 ml Chicken Stock200 ml Low-Fat Creme Fraiche1 tbsp Dijon Mustard 1 tbsp Tarragon (Dried)*50g Brown RiceMixed Vegetable Selection (see here)*You can use fresh Tarragon (in which case it's 2tbsp!) But dried works just as well and it more cost-efficient!I suggest you buy the cheaper Chicken breasts which have been frozen from fresh (see here)Approx, based on Tesco prices.Fry the chopped Chicken in oil until brown.Meanwhile, put your Brown Rice on to boil (or potatoes)Turn down the heat and add the Chicken Stock. When it bubbles, add the Low Fat Creme Fraiche, Herbs, Dijon Mustard. Stir in the mixture and simmer until the sauce has reduced.Meanwhile, boil/steam your Vegetables. Then serve!You need to think about your timings depending on what you're eating your Tarragon Chicken with! For example, Brown Rice tends to take a lot longer than normal rice, or if you're mashing potatoes you'll need to put those on earlier too. Read your timings on the packages and everything will work out fine.This recipe is taken from the 'Eat Yourself Thin' cook book! You can view some of their other recipes online here.