I am not on a Diet, I am eating Healthy..............................Some of my recipies.

Just thought I would post, as I just joined the blog group 'blog to lose'. Please find below some of my recipies and food ideas, if anybody would like to share their ideas, recipies I would be grateful x

Butternut Sqaush & Cauliflower Soup
Ingredients
1 x Butternut sqaush
1/2 Cauliflower
1 small potatoe
3 tomatoes
1 stick of celery
1 onion
1 vegetable stock cube
500ml water
salt & pepper to taste

Instructions
Cut and peel all the vegetables, preferably into roughly 2cm cubes. Add all ingredients to a large pan. Boil on a hob untill all ingredients are tender. Use a hand blender to liquify, re- heat on the hob and it is ready!

It is very filling & will keep in the fridge for 2 days- can also be frozen, but may seperate.

Asparagus, Pea & Mint Soup
Ingredients
Bunch of fresh Asparagus, trimmed and sliced
1 x Cup of fresh, frozen or tinned peas
Bunch of fresh Mint, roughly chopped
1 x Vegetable stock Cube
500ml water
Salt & Pepper to taste

Instructions
Add all ingredients to a large pan. Boil on a hob untill all ingredients are tender. Use a hand blender to liquify, re- heat on the hob and it is read
It is very filling & will keep in the fridge for 2 days- can also be frozen, but may seperate.



Savoury Rice
Ingredients
2 x cups of Basmati rice rinsed & drained
4 x cups of water
1 small onion diced
1/2 cup sweetcorn (tinned, fresh or frozen)
1/2 cup of peas (tinned, fresh or frozen)
1 x vegetable stock cube
1 x pepper (any colour) diced
3-4 mushrooms diced
soya sauce to taste
salt & pepper to taste
spray olive oil

Instructions
Heat small amount (approx 3-4 sprays) of spray oil in a wok/ heavy based pan on a high hob setting. Add the onions, and cook untill transparent. Fry off the peppers and mushrooms, and add the rinsed and drained rice, and stir untill the rice is coated in the oil. Add the water and a stock cube. Bring to the boil, and add all the other ingredients. Place a lid on the pan, and turn the hob down to low. Leave for about 10 mins. Do not stir or open, as the closed lid will steam the rice. Once the rice has doubled in size and is soft, you can stir and serve.

Tip: Use a big pan, as the rice will double in size once cooked.

Low Fat Chicken Curry
Ingredients
2 x Chicken Breasts- diced
1 large tub of low fat natural yogurt
1 tablespoon of mint sauce
Thinly cut fresh ginger
Thinly cut fresh garlic clove
1 tablespoon of Cumin seeds
1 tablespoon of Coriander Powder
1 tablespoon of Garam Masala
1 Red Chilli
Juice of 1 lemon
Fresh Coriander-chopped
Salt & Pepper to taste
Spray Olive Oil

Instructions
Heat the spray oil on a medium heat, in a wok or heay based pan, and add the coriander seeds. Fry these untill they make a popping sound. Add the ginger, garlic, chilli, coriander powder and garam masala, and continue to fry untill golden. Add the diced chicken breast, and cook for about 10 minutes, continually stirring. Add the low fat natural yogurt, lemon juice, mint sauce, salt & pepper and cook on a low heat for another 15-20 mins. Check the chicken is cooked through and leave to cool down, before adding the fresh coriander to garnish.