Umami Baked Tomatoes

Monday, September 5th, 2016

These go very well with white fish – we have them with grilled sea bass.

Serves 2

Ingredients:

  • 3 large tomatoes
  • Granulated stevia sweetener
  • Good quality balsamic vinegar
  • 1 small garlic clove
  • 3 anchovy fillets
  • Dried oregano
  • Salt & pepper

Method:

  1. Preheat the oven to 200°
  2. Cut the tomatoes in half. With a sharp knife, remove the two sides of the seedy core, (but try and leave the central piece of harder material as this helps the tomato to hold its shape).
  3. Place the tomato halves cut side up in a small baking tray, together, so that they help to support each other.
  4. Sprinkle each with a pinch of sweetener and a pinch of oregano. Drizzle each with balsamic.
  5. Crush the garlic onto a board, and the drop a little of the garlic pulp into each tomato.
  6. Cut each anchovy fillet in two lengthways, and drape across the top of each tomato.
  7. Season with salt and pepper.
  8. Bake in the oven for 35 minutes

Chicken Caesar Salad Dressing

Sunday, September 4th, 2016

I thought the idea of making a Caesar dressing without oil was going to be a pretty thankless task, but I was wrong. It turns out that this recipe results in a delicious salad that doesn’t taste like diet food.

Serves 2

Ingredients

  • 2 tbsp fat free fromage frais
  • 2 anchovy fillets (from a tin)
  • half a garlic clove
  • 10g Parmesan
  • A packet of char-grilled chicken breast
  • Lots of salad stuff (e.g. lettuce, cucumber, tomatoes, mini peppers, spring onions, etc)

Method

  1. Put the fromage frais in a small bowl. Crush the garlic clove into the bowl. Chop the anchovy fillets finely and add them too. Grate the Parmesan into the bowl and season with salt and pepper. Mix well. Let the mixture down with water until it has a pouring consistency.
  2. Dress your salad!

For Slimming World, count 2 Syns if the Parmesan isn’t part of your A choice

 

Tasty 150 cal ham & bean omelette

Sunday, September 4th, 2016

This is an exercise in portion control; you don’t have to eat something dull and ‘virtuous’ if you don’t mind scaling down the quantities. A tasty little breakfast that, at only 150 calories, gets you ahead of the game early in the day. With a black coffee and a glass of sparkling water chaser, I find this is ample to keep me fueled until lunch.

Serves 1

Ingredients

  • 1 large egg (90cal)
  • 1 thin slice of ham, fat removed (20cal)
  • 2 dstspn of baked beans (20cal)
  • 3 gratings of Parmesan – about 5g (20cal)
  • tsp whole-grain mustard
  • salt & pepper
  • spray oil

Method

  1. Put the beans in the smallest pan you have, along with the mustard. Give it a stir and tear in the slice of ham. Put a lid on it and gently warm it through.
  2. Coat a small non-stick frying pan with spray oil and put on a high heat.
  3. Whisk the egg in a bowl and season with salt and pepper.
  4. Pour the egg into the frying pan. With a one egg omelette, there isn’t much opportunity to to do the pulling back of the egg mixture to create folds, so I just let it set, like a pancake. When it starts to set, grate your Parmesan over the top. Now it should be almost cooked through. I prefer to keep the top of my omelettes slightly wet, so I don’t wait for it to be totally cooked. Add the bean mixture to one side of the omelette, and fold the other half over the top.
  5. Serve and eat! The beans should make it juicy enough, so no need to resort to ketchup.

For slimming World, count one Syn if the Parmesan isn’t part of your A choice.