Low Fat Creamy & Cheesy Chicken Balls

I absolutely love this creamy, spicy, and slightly sweet flavoursome sauce. The star of the show here is the sauce itself, you can try it with anything you like, chicken breast, pasta or even just veggies! However personally I think it went really well with the chicken meatballs, it kind of felt like a cheat meal without actually being a cheat meal!

You see the sauce tastes super indulgent but actually is made with fat free yogurt and low fat Philadelphia so it’s actually not that bad! Also, I finally got my hands on a pot of smoked paprika which is oddly hard to find here in Dubai, and this was a sweet version so you get a mix of sweet and spicy with the addition of cayenne pepper. So good!

Ingredients:

2 cups fat free yogurt

1/2 cup light cream cheese

2 tsp smoked sweet paprika

1/2-1 tsp cayenne pepper

1 tsp basil

Salt and pepper to taste

1 tsp garlic paste

1/2 chopped onion

125g chopped mushrooms

16 chicken meatballs – store bought (or feel free to make your own!)

Oil spray

Your choice of side – I chose boiled broccoli and peas to keep the calories down.

Method:

1. Fry the meatballs in some oil spray for about 8-10 mins until cooked through.

2. Meanwhile, in a separate pan, fry the onion in a little more oil spray until soft, then add the mushrooms and the garlic paste. Cook until mushrooms start to sweat and add paprika.

3. After a few more mins stir in the yogurt and warm through but be careful not to boil. Now add the basil and pepper.

4. Remove from the heat and melt in cheese. Add salt to taste.

5. Serve over the cooked meatballs with side of choice and enjoy!

Red Lentil Dal (Western Style)

I love dal, it’s one of my favourite vegetarian dishes (in fact any dishes, full stop). It’s hearty, full of flavour, filling, and easy to make. This particular one is not made in the traditional way, as in India there would not be any coconut milk or tinned tomatoes in the ingredients list. However, I liked the idea of the creaminess of the coconut milk and the subtle sweet flavour it would provide.

Ingredients:

• 200g red lentils, rinsed and drained
• Glug of extra virgin olive oil
• 2 onions, diced
• 5 garlic cloves, finely chopped
• 1 tbsp fresh ginger, peeled and grated
• 2 red chillies, seeds removed and finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp English mustard
• 2 tsp turmeric
• 1 tsp garam masala
• 1 x 400ml tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 500ml vegetable stock
• Salt and pepper
• Juice of half a lemon
• 2 handfuls fresh spinach, washed and chopped

Method:

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Mix the cumin, coriander and mustard in a small bowl and add to the pan, along with the turmeric and garam masala and cook for 1 minute. Add the lentils, tomatoes, coconut milk and stock, then stir to combine.

Season with salt and pepper and cook on a low heat for 25-30 minutes until reduced and thick. Stir in the lemon juice and spinach, then cook for a further 5 minutes.

Serve with rice, naan bread or rotis and poppadoms!

 

Tomato & Chilli Prawn Courgetti

Are you ready for a super easy and super quick, healthy, low carb, low calorie mid week meal that even a 5 year old could make (under supervision of course!)? Another one of my unplanned meals, I just threw this together with whatever I happened to have in the kitchen.

For those of you who have been living under a brick for the past few years, courgetti is courgette (AKA zucchini in the US) that has been made into noodles like spaghetti. It has become one of my fridge staples since it’s the easiest way to cut down on the carbs for me! You don’t have to plan too much, just think of your favourite pasta dish and then sub the pasta for courgetti!

I loved this particular occasion I used them because the speed/taste/health payoff was second to none.  All the ingredients are low carb and low fat. The addition of pepperoni was what made it for me I think, it really adds a depth of flavour that’s rich, smoky and delicious!

 

Serves 2.

Ingredients:

• 250g courgetti (I admit, I bought pre-spriralized)
• 1/2 an onion, chopped
• A couple slices of pepperoni, torn into pieces
• 200g raw king prawns
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tsp salt
• 1 tsp crushed garlic
• 1 tsp chopped chillies
• 200g (1/2 tin) chopped tomatoes

 

Method:

Heat oil in a large saucepan. Add onions and fry until soft.

Add prawns, garlic, chillies, paprika and salt and stir until prawns are pink.

Add courghetti and pepperoni and stir-fry for about 2-3 mins.

Pour in chopped tomatoes and stir until heated through. Then add mixed herbs and more salt if desired.

Simmer for a couple minutes before serving.

 

 

Paleo Spicy Grilled Salmon with a Tomato Salsa & Steamed Veg

Since my last post my boyfriend has been guilt tripping me about ending my pescatarianism before a whole year is up! Yes, this is the same boyfriend I mentioned not many days ago who couldn’t wait for me to make him a beef lasagna. What an odd creature he is 😉

So anyway I don’t think I would be able live with myself if I don’t continue it for a whole 12 months now. However, I don’t want to go back on my word that I’ll be starting Paleo either, so it looks like I’m doing pescatarian-Paleo for the next two months! I’m not one to shy away from a challenge so… It’s going to be interesting.

I decided to kick off the challenge with a spicy grilled salmon dish accompanied by mixed steamed veggies and a tomato and onion salsa. I was worried I’d need more substance after having carbs nearly every night for the past year, but I needn’t have. As long as you include some healthy fats in your meals you will feel full, and I certainly did after this. There’s also lots of flavours; in the spices, the salsa and the salmon itself.

 

If you’re not interested in doing Paleo feel free to serve it on a bed of rice, which is exactly what I did for my boyfriend!

Ingredients:

• 2 large fillets salmon, halved
• 2 tbsp extra virgin olive oil or melted coconut oil (my new best friend, and it’s always pre-melted in Singapore!)
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp hot chilli powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 2 large tomatoes, chopped
• 1/2 red onion, chopped
• 1 tsp dried coriander leaf (or 1 tbsp freshly chopped coriander)
• Juice of 3 limes
• 4-5 brown mushrooms, sliced
• 4 sticks asparagus, cut into 1 inch sticks
• 1 red pepper, sliced

Method:

Mix the paprika, cumin, chilli powder, garlic powder, salt and pepper together in a bowl. Add the oil and mix well. Rub this mixture all over the fish and leave in the fridge for at least 30 mins.

Mix the tomatoes, onion, coriander, lime juice and some more salt in a small bowl. Refrigerate until you need it.

Steam the mushrooms, asparagus and pepper for about 8 mins.

Meanwhile, grill the salmon on a medium heat for about 5 mins on one side and then 2 mins on the other. It should be juicy and tender, so be careful not to over do it!

Serve with the veggies, and top with the salsa.