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Leftovers Lunch

 My one meal today (I am on Isagenix so it is two shakes and a 400-600 calorie meal) was delicious delicious leftovers... 

BLT Salad (which was MUCH better after sitting, the bacon flavor really infused the whole salad) and Winter Veggies and Polenta from last night






BLT Salad RecipeCollapse )

Roasted Winter Veggies with Cheesy Polenta

 So my first experience making and eating Polenta was success! It was so tasty I can't wait for dinner tomorrow night because I am going to have leftovers!!

Here's the recipe, I found it on Eating Well 


Roasted Winter Vegetables with Cheesy PolentaCollapse )
This was delicious, if you use low-salt stock it's really, really healthy.

4 cups vegetable stock
2 tablespoons soy sauce
5 chopped spring onions
2 inches grated ginger
4 birds eye chillies (less, depending on your taste, I like a lot of spice)

I boiled all this together and simmered for half an hour

added Udon noodles, simmered for a further 5 minutes added and fresh coriander (cilantro?) leaves to serve.

A non veggie could add chicken or (less low calorie) chicken dumplings or use chicken or beef stock instead.

Udon noodles are a great for low calorie cooking, only 116 calores a portion so this broth comes in at less than 150 calories a portion. A lot of people have this as an appetiser but I enjoyed it as a light dinner.
This recipe is fantastic. It is my go-to recipe whenever I'm having company or whenever I want to treat my family. It definitely doesn't taste low-fat.

If you like capers, you can add them to the recipe.


INGREDIENTS
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large egg (you may need two)
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste - if you've got it. I've made it without it too)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)

LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste


Directions:
In a small bowl or shallow dish whisk together mustard and eggs; set aside.

Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt. Spread on a piece of waxed paper.

Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing down with hands to make sure the crumbs stick to the breast.

Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.

Glaze: In the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste. If using capers add them in now). Bring to a boil, scraping any brown bits from the pan.

Add in lemon slices and parsley. Mix to combine for about 1 minute.

Spoon the glaze/sauce over chicken.

Enjoy!
******


Nutritional Info: Calories - 297, Fat - 7.9 grams, Sodium 560 mg, Carbs - 21, Fibre - 1.7g

Mushroom and Tarragon Pate

50g unsalted margarine (or butter but I found margarine fine and less saturated fat and all that)
2 shallots , very finely chopped
1 leek , very finely chopped
2 garlic cloves , crushed
100g chestnut mushrooms , finely chopped
100g shiitake mushrooms , finely chopped
2 tsp wholegrain mustard
sea salt and black pepper (season to taste)
3 tbsp chopped fresh tarragon , plus extra to garnish
1 French stick ; extra vigin olive oil; mixed salad leaves, to serve

You could also add a spoon of creme fraiche but I thought it was rich enough without it.

Heat margarine in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.I like peppery salad leaves, rocket or watercress with this was lovely. I suppose it's a good veggie starter but I made double and we shared it between four of us for dinner. Only 120 cals for a starter so less than 250 for double quantity as a main meal. 10 grams of fat BUT it's margarine and olive oil so it's really good fat.


I love healthy cooking so I'm afraid I may be posting a lot, and will post pics when I find my USB cable. I'm vegan so most of what I post will be vegan, though I'll often suggest dairy additions as a lot of the stuff I cook has been adpated from non-vegan recipes.
Ok, not quite sure I'll be welcome here :-)  As, I'm one of those cooks that doesn't use recipes, I just kinda make everything up as I go.
But  I love sharing meal ideas and the such.  You'll have to let me know if my entries are not appropriate! 

My latest culinary adventure was crepes! 

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I'd had crepes once before in my life, and I always thought of them as being quite fancy! Then, someone told me they were simple to make, *gasp*
so I had to try it myself! 

The only thing better than the ease of making these suckers, was how low in calories they are!  I had no idea! 

I made dinner crepes, which I filled with - chicken, onions, garlic, smoked gruyere cheese, and apple slices.
Dinner crepes

I also made dessert crepes, which I filled with berries, banana, and dark chocolate mini chips.

Desserty crepes

The crepes come out to just 30 calories each, and are SO versatile..  I mean, you can fill these suckers with just about anything and have it be delicious and filling.


Here is an awesome tutorial on making the crepes : 
pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html


(I suggest doing what I did, which is to make a gigantic batch of batter.  They are pretty simple to make, but there is a small amount of "getting the hang of it" needed. I wasted about 6 full crepes before perfecting the flipping. And the batter will  last..a..couple...days..in..the..fridge.

I..am..so..sorry..I..just..spilled..my..water..bottle..all..in..my..keyboard..and..the..space..bar..is..KAPUT
IT. . guy. . is. .       gon n a. . kill. .     me...oh.. crap...gettingworse!
ENJOY..the..crepes!


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