Another week has dawned and its time for some low fat options. These last couple of weeks have dealt with more sweet options than not so I thought it was time we gave a chance to those of us who are trying to cut a bit of fat. This week on The Chef Mother we will be dealing with nothing but wholesome food; easy recipes to make and a couple of interesting health facts that we didn't know before. I will also be adding in the nutritional values of each meal so you can take note of that too.
Let's get this Monday started with these cool ideas for dinner:
Prep in 15 mins
Per Serving: 3.9g fat; 363kj
400g smoked chicken breast
1 thinly sliced yellow pepper
200g baby spinach leaves
170g thinly sliced red onion
1 cup fresh purple basil leaves
2 tsp finely grated lime rind
60ml fresh lime juice
2 tablespoons roughly chopped fresh coriander (dhania)
1 seeded red chilli chopped finely
2 tsp peanut oil
1 tsp sugar
1. Remove chicken skin and slice thinly add into bowl with spinach, yellow pepper; onion and basil.
2. In a screw top jar; mix the rest of the ingredients and give it one good shake.
3. Pour over salad; toss and enjoy!
Pasta With Fresh Tomato and Feta
Prep in 15 mins. 5 mins Cook time.
Serving: 6.3g; 535kj
375g cooked lasagne sheets
2 tbslp extra virgin olive oil
6 medium peeled tomatoes
1/4 cup chopped fresh basil
2 cloves crushed garlic
2 tsp red wine vinegar
1 red chilli sliced and seeded
80g low fat feta cheese crumbled
1 Place cooked pasta in a bowl and sprinkle with half the olive oil
2 Mix the tomato, basil, garlic, oil, chilli and vinegar in a bowl
3 Divide the pasta in the serving plates, spoon over the tomato mix and crumble over Feta.
These two recipes are compliments of Australia's Women's Weekly Magazine.
Join me tomorrow for some interesting salad info; not all salads are healthy for you!
Have an awesome day further, peeps!
Chef Shants xxxxx