Weight loss recipes!

[dabihp]

Aduki Bean Stew (serves 4)

200g/1 cup dried aduki beans
1 organic wheat-free vegetable stock cube
1 medium onion, peeled & chopped
2 carrots, peeled & thickly sliced
1 small butternut squash (or any other squash that you fancy), peeled, halved, deseeded & cut into chunky pieces (or 2 sweet potatoes, peeled & cut into chunky pieces)

Place the beans in a large bowl & cover with plenty of cold water. Put in the fridge and leave to soak for at least 12 hours. Drain the beans in a colander & rinse well under cold running water. Place in a large saucepan with 1.5 litres/6 cups cold water. Bring to the boil & boil hard for 15 minutes to get rid of any natural toxins. Next, add the stock cube and simmer the beans, covered loosely with a lid, for 15-20 minutes, depending on how soft you like your beans. Stir in the onion, carrot & squash, return to a simmer & cook for a further 12-15 minutes until the beans & vegetables are tender, stirring occasionally.

Serve the stew just as it is or stir in some finely sliced leeks, shredded cabbage or a handful of curly kale 5 minutes before the end of the cooking time if you prefer. Cook until tender, stirring occasionally.

i loved the look of this on YAWYE..will have to try it.!

Made this for tea- it's WW no count and low fat scrummy!

One cod fillet
One pack mixed seafood
One chopped onion
One chopped red pepper
2-3 chopped mushrooms
1 tbsp mild curry powder
2 tsp turmeric
1 tsp (adapt to taste) chilli
1 tub fat free greek yoghurt
2tbsp low fat yoghurt

Blend spices, onion and yoghurt together, heat gently until onion softened, add rest and stir, place in over at 130 in a lidded casserole for about an hour.

Serve with rice.

unfortunatly im not really 'into' fish unless is been deep fried in batter..but i am trying...had steamed cod with a nob of butter at mams recently and that was nice, but what should i use instead of butter as i suppose that defeats the object

Baked Squash Bread (serves 6-8)

1 small butternut squash
300g/1 1/2 cups wholemeal flour
2 tsp baking powder
good pinch herbal seasoning (optional)
65ml/1/4 cup cold water mixed with 2 tbsp extra virgin olive oil

Preheat oven to 200C/Gas Mark 6. Place butternut squash on a baking tray & cook for about 45 minutes until very soft. Cool for 30 minutes. Remove skin & cut the squash into chunky pieces, discarding any large seeds. Mash well with a potato masher then place 375g/2 1/2 cups of the squash in a large bowl (you can use rest to make a vegetable spread to take place of butter or jam). Add the flour, baking powder & seasoning, if using. Stir in the water & oil mixture with a large spoon until the dough comes together ? it should be soft and spongy. Knead lightly to form into a large ball ? adding a little extra flour if the mixture seems too sticky.

Place on a lightly oiled baking sheet, flatten slightly & make a cross in the centre with a sharp knife. Bake at 200C/Gas Mark 6 for 30-35 minutes until the loaf is well risen & lightly golden. Serve warm or cold in chunky wedges.

If you don't have time to bake the squash, you can boil it instead. Simply add cubes of peeled & de-seeded butternut squash to boiling water. Cook for 12-15 minutes until very soft. Drain well then mash. Measure out 375g/2 1/2 cups to use in the recipe as above.

To check the bread is ready, take the baking sheet out of the oven &, using oven gloves, carefully tip the bread upside down. Tap lightly on the base ? it should sound hollow when the bread is cooked.