And supreme indeed it is
What a delightful dish, a total all rounder! It’s filling, nutritious, creamy, fresh, tasty and even a little cheesy.
What is it? Well it’s pretty much just salmon fillets cooked with leeks, courgettes and asparagus in a creamy, but low fat, bachamel sauce. I could of easily eaten this on its own but I did add some couscous. It really was beautiful in taste, the soft salmon against the slightly sweet sauce was a heavenly melt in the mouth affair.
It’s also a very easy dish to make, pretty much a one pot deal, in the oven, 25 minutes, bish, bosh, done!
*Recipe courtesy of the Weight Watchers Seasonal cook book (I don’t follow weight watchers, it’s an old book but contains some good, low fat material)
I often swoon at the thought of noddles, I really have an extreme enjoyment for them but paired with Turkey (not a meat I particularly like), well I just wasn’t sold. However I trooped on and followed the recipe.
My oh my was I proven wrong! The turkey stayed tender and soaked up the sweet and tangy honey, lemon glaze and the noodles packed a savoury, salty punch. Thoroughly delightful!!!
- Fry enough turkey strips for two for 3 minutes
- Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
- Add the juice of 1/2 a lemon, 2 tbsp honey, salt, pepper and 1 tbsp sesame seeds and fry for an additional 5 minutes.
- Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
Fast, tasty, healthy. Bing, bang, bosh.
As I am alone this week I look on the opportunity to eat meat free, healthy dishes with out complaint from the Jones over the lack of meat.
I’ve looked over this recipe for samosas for some time now, passing it off as a starter and trying to keep it in mind for when the need for an Indian stater arises. But as I looked over it at the weekend I thought why not make it as a main with salad? And do that’s what I did!
It’s a rather hearty dish really, lots of veg with a dose of seasoning. I halved the recipe but still ended up with mixture to freeze…no bad thing.
It was great tasting and really nice, different lunch to take to work. Easy, cheap, different, what’s not to like?
It’s Monday folks.
For me, Monday requires a healthy dinner to kick start the week but I’m typically still yearning for the weekend past and so although healthy, it must hold lots of appeal. (Else wise my stomach may lead me astray)
“Appeal” to me today presented itself in the form of “comfort” and what offers more comfort than pasta?
I rustled up a Cannelloni dish from a supremely old weight watchers book. Typically I’d consider it a little boring but it was hearty, with a deep tomato sauce and best of all, it was healthy. I am going to bed satisfied and carbed up for the mornings gym session!
Thursday night required a healthy dinner and I opted for a fish dish.
This meal could be dubbed a “one pot dish”, it really was as simple as throwing it all in a pot and leaving it in the oven for 20 minutes.
Then end result was much better than expected. The salmon soaked up all the ginger and coconut flavor and the whole dish was drowned in a delicate creamy coconut sauce. It left me feeling like I had enjoyed a “take away meal” but with the benefit of it being low cal, low fat.
Defiantly a dish quick and easy enough to repeat!
For dinner tonight? A simple, healthy scrambled egg on toast with mushroom.
Did I need a recipe for this? Heck no! I mastered egg on toast at least 15 years ago!! 😄
Did I use a recipe for this? Yes 😏
Why? Because I have this bonkers obsession to use EVERY SINGLE recipe in each of my books, regardless. Don’t ask.
Tonight was one of those times where I got more than I expected. The recipe called for creme fraich to be mixed with the egg, something I have never done before and it was quite a delight!
See, experimenting with even the most basic of recipes can be worthwhile!!
*Weight Watchers: Time to eat
For those of you who have read any of my recent post, you will note that I seem to have an aversion to the kebab format.
This really isn’t the case. I enjoy food on a stick as much as any one else but each time a recipe calls for “kebbabing” I just can’t bring my self to do it. What the point of sticking it on a stick only to then take it off again?
So last night, yet again I made a “kabab” but didn’t “kebab-it”!!!
This recipe was from the griddling cook book.
It called for a one hour marinade but I left it in longer and I have to say, the pork was super juicy and had distinct orange flavored.
The actual cooking itself was minimal, just chopping and griddling.
The overall taste was full on! Loads of flavor, big punchy doses of ginger, soy and sweet pepper. A really healthy but hearty dish for these dark winter nights.
I served this off the kebab and with brown rice so I guess you can just call it a sweet and sour!