Diet, Light & Healthy

Healthy potato salad

Ingredients
2 medium potato (boiled or baked until tender)
... 2 hard boiled eggs.
1/2 cup low fat yogurt
3/4 cup low fat Mayo + 1 tsp lemon juice + 2 tbsp low fat milk*
1 tsp English mustard ( or yellow mustard)*
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
3 pickled Gerkins chopped into small cubes*= (small pickled cucumber)
1 small red onion chopped into small cubes*
1 tbsp chopped spring onion or dill( up to individual's choice)

Method:
1.While you prepare you potatoes and eggs and allow them to cool
2.In a bowl combine the star items & mix to a creamy texture.
3.Add in the Potatoes and eggs and mix in the dill or spring onion.
4.Mix all well to coat all the ingredients and chill for 2-4 hours.
5.Serve with BBQ's or roasts or what ever you like it with

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My healthy fruit smoothie:(good for diets)

Ingredients
1 ripe banana
1/2 peeled green apple
... 4 strawberry (fresh/frozen)
2 diet digestive biscuits (whole wheat biscuits)
1 tsp flax seed
3-4 walnuts
1 scoop low fat vanilla ice cream
2 tbsp low fat yoghurt
3/4 c low fat milk
3 tbsp pure honey


method:
1.Combine all your ingredients in a blender and blend to a nice and smooth smoothie.
2.Allow it to chill for 1/4 an hour.
3.Serve in big individual glasses and enjoy.

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Healthy rolls:

Ingredients
... 2 half boiled potatoes (shredded)
1 boiled boneless chicken breast.
aprox 1 tsp salt or adjust to your taste
1/4 tsp black pepper.
1/4 tsp red chilli powder
1 tsp dried Italian herbs
1/4 c shredded low fat Mozzarella cheese.
1 tbsp low fat sour cream

For the coating:

2 beaten eggs(beaten)
1/2 c rolled oats + 1/2 c bread crumbs
2 tbsp oil

Method:
1.In a bowl combine all the roll ingredients and mix to a dough like ball.
2. Make your desired shapes .
3.. Dip in eggs then in Oat and bread crumb mix and set aside.
4. Oil a baking tray and put the rolls on it.Heat your oven to 350 deg.
5. Brush the oil lightly on the roll. Bake for 20-25 min until nice an golden .Remove and serve with your choice of sauce.

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Stir fried wheat chili noodles:

Ingredients:
-3 tbsp oil
... -4 pods garlic slivered
- 1 tbsp chili flakes

-2 green chili
-1 tsp cumin powder
-1/4 kg mince meat or fried fish/chicken chunks ( just coat it in little salt, pepper and corn flour)
-2 hot dogs cut into 1/2 " circles.
-1/4 cup coconut milk
-2 tbsp soy sauce
- 1 onion cut into thick slices
- 2 green bell pepper cut into thin strips*
-1 carrot cut into thin strips *
-1 can sliced mushroom*
-1/2 cup cauliflower florets*
-1/2 tsp agina moto (Chinese salt)
-1 tsp salt or adjust to your taste
-1 pack of your choice of noodles(I used whole wheat)
-2 tbsp spring onion*

Method:

1.Heat oil and fry first three items & green chili until garlic changes light brown.
2.Add in the cumin then the mince ( if adding fish then add after the veggies) and hot dogs then fry until they change color
3.Add coconut milk and soy sauce, fry for 2 min.
4.Add all the veggie* and stir fry for 5 min or until veggie is half way done.
5.Season with salt & ajina moto and fry for a min. add the noodles and toss well until all noodles are well coated.
6.Remove from heat and serve hot.

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Grilled Pizza with Pesto, Tomatoes, and Feta

Ingredients
1 pound(s) prepared pizza dough, preferably whole-wheat
1/2 cup(s) prepared pesto
... 4 ripe plum tomatoes, thinly sliced
1/2 cup(s) crumbled feta cheese
Freshly ground pepper, to taste
1/4 cup(s) lightly packed fresh basil leaves, torn
Directions
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately

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Fontina and Pepper Pizza

Ingredients


1 pound(s) fresh pizza dough
6 ounce(s) Italian Fontina or Provolone cheese, shredded
... 2 jarred roasted red and/or yellow peppers, thinly sliced
1 tablespoon(s) chopped fresh marjoram or thyme leaves

Directions

Prepare outdoor grill for covered, direct grilling on medium-low.
Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
With tongs, turn crusts over. Working quickly, arrange one-fourth of Fontina and one-fourth of peppers on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
Transfer to cutting board; sprinkle with marjoram. Cut into wedges.

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Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon and oregano lamb kebabs.
These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.
Preparation Time 20 minutes Ingredients (serves 4)
80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve
Method
Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.
Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

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Lamb and olives pies (fatayer) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy the Moroccan Cuisine and  learn how to make Lamb and olives pies (fatayer).
Ingredients
For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup
For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten
Method
- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.
- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

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Grilled Veggie Hummus Wrap Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Veggie Hummus Wrap Recipe. Enjoy the Arabic Cuisine and  learn how to make Grilled Veggie Hummus Wrap.
Prep time: 10 minutes
Cook time: 10 minutes
Yield 2 servings
Ingredients
1 medium zucchini, cut in half lengthwise.
1 medium yellow squash, cut in half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
1?2 cup shredded fresh spinach leaves
2 8-inch herbed or spinach flavored wraps
2 tbsp. Sabra Roasted Garlic Hummus
Directions
Drizzle squash and peppers with olive oil and season with salt and pepper.
Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool.

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Roasted Potatoes and Green Beans

• 8 -10 italian brown button mushrooms
• 2 yukon gold potatoes , approximately 1/2 pound total weight
• 1 yellow onion
• 1 head garlic
• ½ lb fresh green beans
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• fresh ground pepper
• 2 tablespoons parmigiano-reggiano cheese
• 1 teaspoon dried thyme

Directions:

1. 1
   Preheat oven to 400 degrees.
2. 2
   Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
3. 3
   Brush mushrooms clean and trim the ends of the stems.
4. 4
   Cut the mushrooms in half through the stem.
5. 5
   Cut potatoes into 1-inch pieces.
6. 6
   Cut the onion into wedges approximately 1/2 inch thick.
7. 7
   Seperate the garlic into cloves and peel.
8. 8
   Trim ends from green beans, wash and break into 1-inch lengths.
9. 9
   Set green beans aside.
10. 10
    In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
11. 11
    Drizzle with olive oil, tossing to coat evenly.
12. 12
    Roast vegetables until they begin to brown on the edges, about 30 minutes.
13. 13
    Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
14. 14
    Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
15. 15
    Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
16. 16
    Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
17. 17
    Return to oven and cook for 5 minutes longer to melt the cheese.
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    Skinny Mashed Potatoes

• 6 cups potatoes , peeled and cut
• 1 (14 ½ ounce) can chicken broth (regular or reduced fat)
• salt and pepper , to taste (the broth has enough salt for most people but taste them first and season if you wish)
• Directions:

1

1. Boil potatoes until tender and drain well.
2. 2
   Combine potatoes and broth in a bowl and mash to desired consistency.
3. 3
   Season with salt and pepper if desired.
4. 4
   Tip: For a 'buttery' look without the butter, add a few granules of chicken bouillon- Thanks SusieQusie! You could also add some butter flavored granules like Butter Buds or Molly McButter).
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Old-Fashioned Rice Custard

• 6 eggs
• 3 cups milk
• 1 cup sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• 1 ½ cups cooked rice
• 1 cup light raisins

Directions:

1. 1
   Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
2. 2
   Add milk, sugar, vanilla and salt.
3. 3
   Blend well.
4. 4
   Stir in rice and raisins.
5. 5
   Set casserole in pan of water.
6. 6
   Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking
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Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

• 4 large boneless skinless chicken breasts
• 2 tablespoons honey
• 1 -2 tablespoon Dijon mustard
• 4 tablespoons water
• 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
• 2 -4 garlic cloves , peeled & crushed
• salt , to taste
• fresh ground black pepper , to taste
• ½-1 teaspoon cayenne pepper (optional)

Directions:

1. 1
   Preheat the oven to 180C or 350°F.
2. 2
   Select a sturdy oven dish - preferably non-stick.
3. 3
   Place the chicken breasts into the baking dish.
4. 4
   Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
5. 5
   Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
6. 6
   Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
7. 7
   Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
8. 8
   Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
9. 9
   To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
10. 10
    Serve as before

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Huevos Rancheros

Serves 2-4

For the Ranchero Sauce:

2 tablespoons olive oil

1/2 onion, diced

1 jalapeno, diced

1 can diced fire-roasted tomatoes

1 chipotle pepper in adobo, diced

2 tablespoons of the adobo sauce

2 tablespoons red wine vinegar 

Heat the olive oil in a skillet.  Add the onion and sauté until it becomes translucent.  Add the jalapeno and cook for about two minutes.  Pour the entire can of tomatoes into the skillet, and then add the chipotle pepper along with the adobo sauce and red wine vinegar.  Let the sauce simmer on medium for 15 minutes, until the sauce thickens.

For the Black Beans:

1 tablespoon olive oil

1/4 onion, diced

1 clove garlic, diced

1 can black beans, only partially drained

1/2 cup water 

1 chipotle pepper in adobo, diced

While the Ranchero Sauce cooks, sauté onion in olive oil in a small saucepan over medium heat.  Once the onion softens, add the garlic and sauté for 30 seconds.  Add the beans, water, and chipotle pepper.  Cook the beans for 10 minutes.

For the rest of the dish:

2 tablespoons vegetable oil

4 flour tortillas

1/2 cup grated Monterey Jack cheese

4 eggs

Sliced avocado

Preheat the oven to 350°F.  Heat a large skillet so that is very hot. Warm some vegetable oil and lightly brown each tortilla on each side.  Place the tortillas on a cookie sheet and sprinkle each with some cheese.  Place the tortillas in the oven while you cook the eggs.  Using the same skillet, cook four eggs over medium.  You could also scramble the eggs or cook them sunny side up.

To assemble: top the cheesy tortilla with some ranchero sauce, then one egg each.  Serve with the beans on the side or scoop them right on top. Sprinkle with any leftover cheese.

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Cranberry Orange Scones

• 1 ½ cups all-purpose flour
• ¼ cup sugar
• 3 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup butter
• ½ cup dried cranberries
• 2 teaspoons grated orange rind
• ½ cup buttermilk
• 1 egg
• 1 cup powdered sugar
• 2 -3 tablespoons orange juice

Directions:

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
3. 3
   Stir in cranberries and orange peel.
4. 4
   In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
5. 5
   On a floured board, knead gently a few times, but not too much.
6. 6
   Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
7. 7
   Bake at 400 degrees F.
8. 8
   for 15-25 minutes or until light golden.
9. 9
   Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
10. 10
    Separate scones and serve warm.

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Mandarin Ginger Roasted Chicken

Ingredients 

1 kg chicken cutlets

The juice of 2 mandarins

The juice of one lemon

2 onions pureed in food processor

1 tsp pureed ginger

4 cloves of garlic, chopped

1 tsp chicken spices

1 tsp paprika

1 tsp oregano

1/2 cup yogurt

Salt & pepper

Directions

Mix all ingredients together to make your marinate and leave your chicken marinating in it over night. In a non-stick baking pan lay your chicken pieces and add very little water to make sure it won't dry out. Cover you baking pan with foil and remove it in the end to give the chicken a nice golden color

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Tandoori Chicken

For the Chicken Marinate

1 cup yogurt

The juice of two large onions

The juice of one lemon

1/2 tbsp ginger paste

1/2 tbsp garlic paste

2 tbsp tomato paste

1/4 cup oil

1 tbsp paprika

1/2 tsp ginger powder

1 tsp garlic powder

1/2 tbsp chicken spices

1/2 tsp Cinnamon

A pinch of saffron

1/2 tsp red food coloring

1/4 tsp orange food coloring

1/4 cup chopped parsley

Directions

 Mix all ingredients for the marinate and leave your 

chicken breasts marinating for one whole night, the longer the better of course. On a baking sheet, lay your marinated chicken and grill it in the over in medium heat, bring your chicken closer to the upper grill flame to 

have beautiful black grill marks and this is all you have to do! :)