CHICKEN STIR-FRY
5 serves
Stir-fry in hot non-stick pan or wok –
Spray of oil
5 servings of thinly sliced chicken breast (fat and skin removed)
Remove from pan when cooked and keep warm
Add to pan –
Spray of oil, 1 tsp garlic, 1 tsp ginger, 1 tsp chilli
Plus any of the following veges you like -
1 chopped white or red onion
1-2 cups fresh or frozen broccoli and cauliflower (frozen is quicker and just as nutritious)
1 cup frozen broad beans (high in protein)
6-7 Brussels sprouts – halved
1 cup chopped spinach (buy pre-washed to save time)
2 chopped capsicums
1 small packet snow peas or sugar snaps
1 cup of chopped green beans
2 handfuls mushrooms
2 courgettes (easy to wash and chop)
- When veges are cooked to your liking, add chicken back into the pan and stir until warm
This dish is nice served up on a bed of cooked brown or wild rice
Flavour Ideas –
During cooking
- Add a little weight watchers gravy or soy sauce
- Add 1 Tbsp sunflower seeds or slivered almonds
– Sprinkle Moroccan or Cajun seasoning, or curry powder over veges
– Add 1 tsp dried herbs
– Add sea salt and ground black pepper
After cooking
- Add 1 Tbsp balsamic vinegar and 1 Tbsp of flaxseed oil
- Add chopped spring onions and fresh basil or coriander
- Add 1 tsp of flaxseed oil and 1 tsp Moroccan seasoning
- Add 1 tsp of sweet chilli sauce
QUICK GRILLED FRESH TUNA
Serves 2
2 fresh tuna steaks – about 150g each (best bought from a fresh fish shop)
2-3 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 finely chopped garlic clove
Directions:
- Marinate the tuna in the other ingredients
- Grill on a hot grill for 1-2 mins each side (or 2 minutes total if using the George Foreman grill)
- They get tough very quickly so check you don’t overcook them – they are best if they are still pink in the middle. They taste different to canned tuna – a lot tastier!
Nice with lemon juice and parsley and served with a salad. I find fresh tuna tastes more like steak than fish.
KAT’S QUICK SALMON LOAF
Makes about 4 large slices
Ingredients:
1 cup rolled oats
1 large can boneless skinless salmon
5 egg whites
1 tub of lite garlic or onion and chive cottage cheese (250g)
Directions:
- Mix all ingredients together
- Pour into a non-stick loaf pan sprayed with olive oil (the silicone pans are good)
- Bake for about 15 mins (check regularly)
QUICK SALMON PATTIES
Makes 4 patties, serves 2
Ingredients:
1 cup rolled oats (may substitute with brown rice)
200g can of salmon – skinless/boneless
4 Tbsp lite garlic and chives cottage cheese
1 Tbsp wholemeal flour
1 egg white
1 tsp garlic powder
1 tsp mixed herbs
Ground black pepper
Salt (optional)
Directions:
- Mix all ingredients in a medium bowl and form into large ball. (If too runny, add more oats; if too dry, add another egg white or a few teaspoons water)
- Spray olive oil in a pan on high heat
- Divide mixture into 4 sections and form patties about 2 cms thick
- Turn down to medium after adding patties, cook till golden on both sides – about 3 minutes
Nice served with a salad
SWEET POTATO FRITTERS
Makes approx. 10 small fritters
Ingredients:
3 egg whites, 1 yolk
1 cooked chicken breast cut finely or 1 can of flavoured lite tuna or salmon
2 large mashed cooked sweet potato (for speed you can wrap in cling film, cook in microwave for 7-8 mins, peel then mash)2 Tbsp fresh parsley
1 tsp dried dill
1 tsp curry powder
Directions:
- Beat egg and egg whites
- Add other ingredients and mix well
- Cook in a hot non-stick pan with a light spray of olive oil
- Nice served with a salad
Use your imagination to come up with all sorts of other ideas for these fritters!
TUNA AND COTTAGE CHEESE SPREAD
8 servings
Ingredients:
250g Light garlic or onion and chives cottage cheese
185g can tuna (in spring water, drained)
Squeeze of lemon juice
Dried herbs
2 Tbsp low fat hummus (optional)
Directions -
- Place all ingredients in a bowl and mix thoroughly. For an extra-smooth spread you can do this in the blender.
For something different, try adding corn relish, chutney or sweet chilli sauce. A convenient protein spread, suitable as a snack or as part of a whole meal. Make up a batch at the start of each week. I like it with raw veges or mixed with brown rice or sweet potato.
PROTEIN PANCAKE
1 serving
Ingredients:
Egg whites – 4
Splenda sprinkles – 1 tsp
Cinnamon – ¼ tsp
2 scoops protein powder with a few tsp cold water
Directions:
- Whisk egg-whites, splenda and cinnamon
- Fry in non stick pan on medium heat
- Stir protein powder and water into a paste and pour on pancake as a syrup when cooked
A great post-workout dessert!
QUICK COTTAGE CHEESE DESSERT
Serves 1
2 Tbsp low fat natural yoghurt
½ cup cottage cheese
1 tsp Splenda sprinkles
¼ tsp cinnamon
- Whip ingredients together with a spoon and enjoy!
QUICK RHUBARB DESSERT
3 servings (approx.)
1 bunch of rhubarb (approx 12 stalks) and a small amount of water
A few drops of vanilla essence (optional)
2 Tbsp Splenda – optional (or a few drops of stevia)
1 tsp cornflour, mixed to a paste with a little water – optional
Directions:
- Cut stems off rhubarb and cut rhubarb into approx. 3cm pieces
- Place in a pot, stir in the other ingredients, cover with water and cook on a medium heat for about 10 mins. Can also be microwaved.
Rhubarb is a low carb fruit and high in fibre. This is a great dessert and I make 4-5 small containers of it at a time. When it’s cold I add a scoop of vanilla protein powder, it’s so delish! Even better, blend it up with the protein powder. You could also try it on porridge, muesli or mixed into plain yoghurt.
Just be careful not to overeat!
BERRY DESSERT
Serves 3-4
Ingredients:
250g tub lite cottage cheese
2 Tbsp Splenda or 1 tsp Stevia
4 scoops protein powder – any flavour
1 cup frozen berries – any kind
Directions:
- Blend the top 3 ingredients together in a blender until smooth
- Add the berries at the end – you don’t want to over-blend them, chunks is nicer
- Pour into dishes and set in the fridge.
Freeze for 10 mins to create a low fat / low sugar ice-cream!
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