Coleslaw

There are two ways i love to serve this simple slaw, with a creamy dressing and a fresh crisp dressing,both of which are listed below. This coleslaw is good with fish, chicken, on a salad and is simple. If you don’t dress the coleslaw it will keep in the fridge for 4-5 days. Just add the dressing before you serve.

 

1 small white onion

1 large carrot

1/4 of a large white cabbage or half of a small

  1. Peel and half the onion then slice as thinly as you can (we use a mandolin slicer but you could always use a food processor on a blade setting)

2. Peel the carrot and grate into a large bowl.

3. slice the cabbage as thinly as you can (again you can do this by hand, with a mandolin or food processor)

4. Toss together in a bowl.

Dressing 1: Mix together 1 tbsp light mayonnaise, 2 tbsp low fat Greek yogurt or natural yogurt with 1 tsp mustard powder and a pinch of salt and pepper.

Dressing 2: (light and fresh) 1tbsp olive oil, 2 tbsp white wine vinegar. Just add to your dressing before serving

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Shish kebabs

Not exactly like the takeaway version but i have 3 versions, one with beef, one with lamb and one with chicken. These are nice just as meat but in the summer months i love adding veggies onto the kebabs. The chicken is more of a mild flavour but the beef packs a punch.

For each marinading batch you will need 500g of meat. This amount of meat on its own will serve about 4 people.

chicken marinade: (more of an aromatic shawarma) pinch of cinnamon, 1/2tsp garlic granules, 1 tsp paprika, generous pinch of salt and black pepper, Juice of 1 lemon, 1 tablespoon olive oil(s), 1 tsp ground cumin and coriander.

Beef marinade: 1tbsp olive oil (s), juice of 1 lemon, 1 tsp cumin, ground coriander, oregano, garlic granules and chilli powder to taste along with a generous pinch of salt pepper and a small pinch of cinnamon.

Lamb marinade: 1 tbsp olive oil(s), juice of 1 lemon, 1 tsp each of cumin and ground coriander and garlic granules, 1/2 tsp dry rosemary and oregano and chilli powder (which is optional but nice to have a punch)

  1. Whichever meat you use, you want to stab it lightly all over on both sides then cut into bitesize pieces.
  2. Add the chosen marinade to a sandwich bag with the meat, do the bag up and massage the marinade through the bag into the meat.
  3. Thread onto skewers (remember if using wooden skewers to soak them for several hours.
  4.  If using a BBQ make sure the coals are nice and hot and grill turning every minute or so to make sure the meat is cooked evenly. Otherwise cook under the grill in your oven on a high heat turning every so often.

These grilled meats are lovely served with everything served from coleslaw and salad with a warm pitta bread to rice or home made healthy oven chips which i will be uploading in the next few days!

 

Love Emily x

 

Garlic Greens

 

This dish is simple and goes with just about anything its delicious with a fresh white fish fillet or chicken but tonight i’m doing it along side my beef with ginger and spring onions and rice (noodles for my little sister!)You can really use any vegetables you want, I’ve used dark greens, green beans, white cabbage, broccoli, asparagus, bok choi, you name it I’ve used it! its nice with some added carrot chunks too! Just so you all know the little (s) symbol i put by certain ingredients are for those who also follow slimming world so they know there are syns but will need to check them.

In total you need about 300g of any green veggies.(the onion is the base of the dish so you need it) this is just an example below that i love using.

1 large onion, halved and sliced into 3 cm slices.

1 head of broccoli (around 200g)

100g green beans

(sometimes i add mushrooms if im not serving with a meat dish and actually have it as a meal with rice)

sauce: (mixed together)

2 large garlic cloves (grated or 2 tsp garlic puree)

1 tbsp oyster sauce

2 tbsp soy sauce

1/2 tsp sesame oil (s)

1tsp cornflour (s)

1/4 tsp white pepper

  1. Par boil the broccoli and green beans for 3-5 minutes.Drain well and heat a frying pan until very hot, spray with low cal spray or add a little veggie oil.
  2. Add your onion and stir fry for 30 seconds then add the drained green beans, and broccoli.
  3. Add the sauce and stir fry for 3-4 minutes or until the sauce thickens.

I hope you try this recipe as this is honestly the way i got my little sister to eat more greens!

Love Emily

Beef with ginger & spring onions

This is one of dad’s go to Chinese takeaway dishes and is very comforting and filling, I love serving this with my garlicky greens which i will be uploading later. I didn’t manage to get a picture of the dish this time around because as soon as I dished up it was gone! You can always replace the beef with chicken or even prawns. prawns wont need a marinade just make sure they are peeled and deveined.

Serves 4-6

500g beef steak (thinly sliced, I’ve used everything from quick fry steak to really good quality steak)

1 large white onion (peeled, halved then sliced into 3 cm pieces)

5 large spring onions chopped in half then into inch pieces.

1 grated garlic clove

1 tbsp freshly grated ginger (or one of the frozen blocks)

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp cornflour and sweetener (or sugar)

generous pinch black pepper and baking powder. (you wont need the baking powder if using prawns)

  1. In a sandwich bag add the sliced beef,baking powder, pepper, half the soy sauce and garlic, do the bag up and massage the beef (do the same with the chicken) leave to marinade for at least 20 minutes or at least while you chop up your veggies or cook your rice/noodles to go with it.
  2. Mix the oyster, rest of the soy, ginger, cornflour and sweetener together then heat a frying pan.
  3. Spray with non stick spray or use a little veggie oil and add the onion, stir fry for 2 minutes.
  4. Add the marinaded beef and stir fry for 2 minutes then add the sauce and stir fry until the sauce thickens.

I hope you guys enjoy this recipe, it is really quick and easy and so incredibly delicious!

Love Emily x

 

Lamb Hotpot

 

The summer is slowly getting cooler, and to be honest we have a had a few rainy days so i thought i would treat the family to a good old comfort dinner. If red wine is not for your taste just leave the stock pot out. (i use Tesco’s own as you are allowed these on slimming world).

Serves 6-8 people

500g lamb mince (get the leanest you can possibly get, or use lamb chunks),

1 large white onion (all veggies finely diced or blitzed in a processor),

2 large carrots,

2 tbsp tomato puree,

200ml lamb stock,

1 red wine stock pot or a splash of red wine (that you would ideally like to drink),

1 clove of garlic

1 tsp dried thyme, rosemary, salt and pepper.

500g potatoes. (in 3 cm slices, alternatively you can top with mash)

  1. Start off by frying of your mince (I do this in a casserole dish as it can go straight into the oven, you can always transfer to a baking dish if you don’t have one)
  2. When the meat starts to crisp up if there is any fat remove it then add in the onion and carrots and stir fry until the onion starts to soften.
  3. Add in the garlic, salt, pepper, thyme, rosemary and tomato puree and stir fry for 3-5 minutes or until the tomato puree cooks out slightly.
  4. At this point if using red wine add it in and let it evaporate then add your stock, otherwise add your stock and stockpot straight in and stir and simmer until the mixture slightly thickens, remove from the heat and leave to cool slightly.
  5. Preheat your oven to 200oC and layer the sliced potatoes ontop of the mince and bake uncovered for 10 minutes, turn the oven down to 150oC and cook for a further 20 minutes.

I hope you all enjoy this recipe, if you want to see pictures of my food they will be up on instagram and facebook. I will post the links to them somewhere on the page.

Love Emily. x

The chef who slims

I have worked in catering for the last 4 years. since the beginning of this year I’ve been doing slimming world and wanted to share my recipes with you all in the hope it helps to inspire other people or just to give you feed ideas!

I am nearly halfway there and intend to keep going and be there within the next year!

I hope you enjoy my recipes and would love some feedback.

Love Emily x