Cook up a treat with the ever decreasing (in size) ladies from the infamous shiney weightloss/healthy eating thread.....

[TheMitsubishiWarrioress]

Tried and tested and highly commendable, Might help 'as part of a calorie controlled diet'...

Brownie Recipe

10oz marg (softened)
13oz caster sugar
4 eggs
3oz cocoa powder
4oz self-raising flour
4oz chocolate chips

traybake tin or roasting tin (12x9x1 1/2)

Grease tin and line with non stick paper.

Bung everything (apart from chocolate chips) into a bowl and whizz on high speed with hand mixer until evenly mixed. Add chocolate chips (I have done it without them and the brownies still taste nice)

Wack in the oven at 180 or 160 fan for about 40 mins.

Lamb rogan josh - stew style

Fry 1 v large or 2 medium onions, chopped
3 cloves garlic, crushed
sq inch of ginger, finely chopped
3 chillies, finely chopped

cut 500g stewing lamb into chunks and coat with ground spices:
2 tbsp paprika
1 tbsp garam masala
1 tsp turmeric
2 tsp cumin
2 tsp coriander
1 tsp black pepper

in a casserole dish mix lamb
onion mix
2 tbsp tomato puree
1 tin chopped tomatoes
100g red lentils
red pepper, chopped
top up with water til covered

put in oven on lowish (150C) for 3-4 hours

top with chopped fresh coriander
stir in some yoghurt if you like it creamy

Leek and potato soup that I made today
(massive, needs a cauldron, halve quantities for just a saucepan full)

1 v large onion
4 large leeks
4 cloves garlic
3-4 medium potatoes
2 chicken and 1 veg stock cube
water
250g TOTAL yoghurt (other yoghurt would probably work TBH)

Finely chop onion, put into pan with a glug of oil, start to fry gently. Chop, wash, and add leeks, crush garlic and put it in, peel and ice the potatoes and throw them in too. Fry gently for a bit, til the onions/leek mix is fairly soft. Put in just enough water to cover, add stock cubes, and simmer as low as you can until the potatoes are soft. Blend with hand blender, stir in yoghurt, add salt and pepper to taste and eat.

Possible nice additions: chives are traditional, right?

Greek meatballs

By hellsbelles Sat 16-Jan-10 09:49:29)

Lizzy - the meatballs...can't find the recipe thread so I hope it's o.k to post here. It uses the american 'cup' measurement system. I had some measuring cups from John Lewis so I was ok with it. If you haven't let me know and next time I make it I'll weigh stuff. Also when I made it, it was a bit dry so I either cooked for too long or perhaps the meat was just too lean. STill...they weren't bad for a diet supper:

Here goes:

500g lean mince beef, 1/2 small onion (I used whole!), 1/2 cup crumbled low fat feta, 2 crushed garlic cloves, 1 large egg, 1 tablespoon extra virgin olive oil (plus more for the baking dish), 1 tablespoon dried oregana, 1 tablespoon plus 1 teaspoon red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon of black pepper.

Heat over to 200. Combine all the ingredients and knead to combine - it says 'being careful not to overmix??!'.

Oil a 9 by 13 baking dish with olive oil. Shape meat mixture into 40 (1 tablespoon) meatballs. [note from Hells - errr I ended up with 20 using teh tablespoon measurement so assume their 40 is a typo].

Bake until cooked through (they say 12-15 mins, 1 did 25 mins as I get paranoid about undercooking...but I suspect 15-20 would have been fine as mine where dry)

We had it with a feta, cucumber, tomato, & red onion salad or you could do normal greek.

Wholesome Couscous Salad

2.5 ww points per serving. 5 points per recipe.

3oz couscous
1/4 veg stock cube
3 1/2oz broccoli florets
1/2 small red onion, diced
1/2 small carrot, grated coarsely
1/2oz sultanas
1 heaped tsp sunflower seeds
Squeeze lemon juice
2 tbsp chopped flat leaf parsley

Place the couscous in a bowl and add 5floz boiling hot stock made with crumbled stock cube. Cover with clingfilm and leave for 5 - 10 mins.

Meanwhile, lightly steam or boil the broccoli until just tender then cut into bite sized pieces.

Stir the broccoli into the couscous, along with the red onion, carrot, sultanas, sunflower seeds, lemon juice and parsley. Season to taste and serve.

Parma wrapped pork fillet

Serves 4
4 x 12g slices Parma Ham
400g piece of pork tenderloin
low fat cooking spray
2 red onions sliced
50 ml Marsala wine
200 ml chicken stock
salt and pepper

If your tenderloin is too big for the frying pan, cut it into two pieces. Lay the slices of Parma ham on a board and put the pork tenderloin on top. Season and wrap the ham around the pork.

Spray a lidded, non stick frying pan (if you don't have a lid you can cover it with a baking tray) with the cooking spray and heat until hot. Add the pork and cook over a high heat for 2-3 minutes, turning until golden all over. Remove to a plate.

Add the onions and stir fry for 3 minutes then return the pork to the pan with the Marsala and stock. Bring to the boik, cover and simmer for 20 minutes. The pork should be cooked through in the middle. Slice it in half and if it is still pink, return it to the pan for a few minutes.

182 calories
3 WW points.

Very delicious

Balti Vegetable Curry

cooking spray
4 to 5 cups of vegetables(spinach, mushrooms, cauliflower, potatoes and peas,
or whatever your heart desires)
2 cups Balti Sauce
salt to taste

Heat spray in pan, add mixed vegetables and stir fry for about five minutes.
Add Balti Sauce and stir-fry until hot and bubbling. Lower heat, cover, and
simmer ten to fifteen minutes until vegetables are cooked. If sauce looks dry,
add 1/4 cup of water. Add salt to taste.

Balti Sauce

cooking spray
3 serrano peppers,roughly chopped
2 large onions, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon tumeric
1 teaspoon garam masala
1 14 1/2 oz can chopped tomatoes
1/2 cup cilantro leaves

Heat spray in pan, add next four ingredients and stir-fry until onions are
soft. Add remaining ingredients and bring to a boil. Lower heat and simmer for
twenty minutes. Let cool. Puree in blender. Sauce can be refrigerated for a
week or frozen up to two months.

125cal (without rice) 1g fat per portion.