Weight Loss Recipes
Some healthy weight loss recipes for you to try soon!
Creamy Chicken Pappardella
- 2 chicken breasts, chopped
- 1 onion, sliced
- 6 cloves garlic, crushed
- 1.5 cans light & creamy evaporated milk
- 1 tablespoon olive oil
- 6 sliced short cut turkey bacon
- 3 spring onions (aka scallions) chopped
- 375g Pappardelle Pasta
- 3 teaspoons cornflour mixed with ¼ cup cold water
- Salt and Pepper
- Heat a large pot of water for your pasta.
- In a large non- stick fry pan or wok heat oil on med/high and cook the onion for 10 minutes, stirring. Do not burn.
- Now add the bacon and cook a further 5 mins until bacon starts to colour.
- Add the chopped chicken and stir fry for 5 mins or until chicken is ¾ cooked.
- Crush your garlic and add, stirring for 30 seconds.
- Now add the evaporated milk, stirring, turn heat down low and simmer for 20 mins, season with salt and pepper.
- Meanwhile this is simmering cook your pasta as per instructions.
- Once your pasta is cooked, add to mixture and incorporate.
- Add your cornflour mixture, this will thicken the sauce.
- Add the spring onions and serve immediately with parmesan cheese.
Pulled Pork Sandwich
1 1/2 teaspoons salt-free chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard powder
- 1 pound pork tenderloin, cut into 2-inch-thick medallions
- 3 cups shredded cabbage mix for coleslaw
- 2 tablespoons apple cider vinegar
- 1 teaspoon apple cider vinegar
- 2 tablespoons snipped fresh chives
- 1 tablespoon spicy brown mustard
- 2 teaspoons spicy brown mustard
- 1/3 cup barbecue sauce
- 1 tablespoon water
- 4 soft whole wheat hamburger buns, lightly toasted
- Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
- In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once.
- Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
- Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
- Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns.
- Serve each sandwich with: corn on the cob (60 calories) with smoky butter made from 2 teaspoons light butter (35 calories) and a pinch of smoked paprika.
- Nutritional Information (per serving):
Calories 300; Total Fat 6g; Saturated Fat 1.5g; Cholesterol 60mg; Sodium 690mg; Total Carbohydrate 33g; Dietary Fiber 5g; Protein 27g
- 1 cup quinoa, rinsed
- 1 orange
- 1 chipotle chile in adobo sauce
- 2 teaspoons adobo sauce (from chipotle chiles)
- 1 clove garlic, peeled
- 1/2 teaspoon ground cumin
- 1 bunch radishes, trimmed, halved, and thinly sliced
- 1/2 cup (from 1 ear) fresh corn kernels
- 1/2 cup fresh cilantro leaves, chopped
- 2 green onions, sliced
- 4 pieces (5 ounces each) skinless salmon fillet
Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoapilaf.