Thursday, 31 January 2013

Spiced Turkey Meatballs

This is one of the most tasty and versatile turkey mince recipes I have been able to find so far.  We are having a variation on this pretty much every week at the moment.  The original recipe is from the Weight Watchers website and I have altered it a bit to suit.

Spiced Turkey Meatballs
Serves 4 at 4 PP each or serves 2 at 9 PP each, depending on how greedy you are feeling!

500g turkey mince
2 cloves garlic, crushed
1 tbsp grated ginger
1 tsp curry powder
1 tbsp soy sauce
1 tsp salt
2 tbsp fresh coriander, chopped

Mix well all ingredients together and form into balls.

Lay them out on a baking tray and bake in the oven at 200oc for 15-20 minutes.

That's it!

Serving suggestions:

I have served these on a bed of brown rice with lightly pan fried slices of courgette with lemon juice over.
I have made a vegetable sauce of chopped tomatoes, onion, garlic, red peppers and a drop of balsamic vinegar all bubbled together and served over the meatballs on a bed of pasta.
With cous-cous or bulgar wheat and stir fried veg the options are endless!

You really will not regret trying this little recipe.

Friday, 18 January 2013

Marmalade Mustard Chicken on Parsnip Mash

This quick and easy recipe is from Weight Watchers and was sweet, sticky and very tasty.

Marmalade & Mustard Chicken with Parsnip Mash
Serves 2 10 pro points each

2 x 150g chicken breast, no skin
2 tsp wholegrain mustard
1 tbsp reduced sugar marmalade
4 large parsnips, peeled and cut into small cubes
2 tbsp low fat fromage frais
Fresh parsley, chopped

Set the parsnips on to boil till soft.

Line a grill pan with foil and place the chicken breasts face down and grill for 10 minutes.

In the meantime mix the mustard and marmalade and at the end of 10 mins turn over the chicken breasts and cover with the mixture, pop back into the grill for a further 10 mins or until the chicken is cooked.

Drain the parsnips and mash, stir in the fromage frais and 1 tbsp of chopped parsley, S&P.

Serve the chicken on a bed of parsnip with a side salad of rocket leaves to take the edge off the sweetness if required.

Saturday, 5 January 2013

Low Fat Baked Gnocchi

A quick post about tonight's dinner. Trying to lose the post festive fat but still wanting to feel a bit naughty I came up with this veg packed low fat dish.

Low Fat Baked Gnocchi
Serves 2 WW pro points per serving 14

400g pack gnocchi
1 onion chopped
2 cloves garlic chopped
1 red pepper chopped
400g can chopped tomatoes
1 bag spinach
1 ball half fat mozzarella
Fresh basil

Heat a little oil on a pan and fry the onion and garlic, add the pepper and tomatoes, stir in so e ripped up basil leaves and bubble up for a few minutes. Add the gnocchi and continue cooking for a few mins.

In the meantime put the spinach in another pan, pour over boiling water and heat for a minute. Drain, pour over cold water and squeeze the remaining liquid out.

Line an ovenproof dish with the spinach, tip over the gnocchi tomato mix, rip up the mozzarella and place on top with some more basil leaves. Pop into an oven at 180oc for 15 mins.

A very satisfying, quick dish which you can pack full of even more veg should you want.