Frosty
New Member
2nd part of meals to eat 1st part is here http://www.minimins.com/surgical-weight-loss/53616-1st-part-things-eat-veggy-style.html
Hi all sorry its late ive been a bit busy here and there.
But ill list a nice lot of meals for meat eaters. Again with these cut down the ingrediants to suit your family etc.
i start off with alot of chicken , then a few beef and finish with some fish dishes.
Ive not eaten much fish before but i must say i love it now and its so healthy.
You will see some expensive dishes but if cooked for bypassers / banders its worth it as we should eat well as we dont eat alot.
Enjoy
Chicken & Vegetable Kebabs with Noodles
Ingredients
4 Blocks Medium Egg Noodles, Sharwoods
(65g each )
2 Chicken Breasts, Skinless (approx 150g each)
1 Jar/195g Yellow Bean Sauce, Sharwoods*
4 Button Mushrooms
1 Medium Courgette
½ Yellow Pepper
½ Red Pepper
1 tbsp Olive Oil
4 Spring Onions
1 Red Chilli or 1 tsp EPC Very Lazy Chilli (optional)
NB: You will also need some wooden skewers.
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions).
Cut the chicken breasts into 1" chunks and place them into a bowl. Add ¾ jar of Yellow Bean Sauce and stir chicken to coat. Set aside.
Preheat grill.
Meanwhile, quarter the mushrooms; slice the courgette into ¼"/½cm pieces; deseed and slice the pepper into 1" squares.
Take each of the wooden skewers and make up the kebabs, starting each with a quarter of mushroom and then alternating chicken, courgette and pepper (as you wish), and ending each with another quarter of mushroom.
Place the kebabs onto the grillpan and cook for 10-15 minutes, turning frequently, until chicken is cooked.
Once kebabs are cooked, heat the oil to smoking point in a wok, carefully add the spring onions and chilli and stirfry for 1 minute. Add the noodles and remaining sauce and stir to coat. Heat through.
Serve kebabs on bed of noodles and eat immediately
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Chicken & Spring Vegetable Stir-Fry
Ingredients
100g Broccoli
100g Baby Sweetcorn
2 Chicken Breast Fillets (approx 150g each)
1 Bunch Spring Onions
2 Medium Carrots
1 tbsp Olive Oil
34g Ginger
4 Blocks Medium Egg Noodles, Sharwood's
(65g each )
1 Jar Black Bean Stir-Fry Sauce, Sharwood's
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
Meanwhile :
- Slice the chicken breasts into 1" chunks;
- Cut the broccoli into florets;
- Peel the ginger and cut into matchsticks;
- Trim and diagonally slice the spring onions;
- Peel the carrots and cut into matchsticks.
Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
Serve immediately!
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Chicken Pancakes
Ingredients
1 tbsp Olive Oil
3 Chicken Breasts, Skinless (approx 400g total)
1 Jar/165g Hoi Sin & Spring Onion Stir Fry Sauce, Sharwood's*
1 Bunch Spring Onions, sliced lengthways
1 Cucumber, sliced into batons
8 Chinese Pancakes
Method
Top and tail the spring onions slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks and slice into thin batons.
Slice the chicken breasts into thin strips.
Heat the oil in the wok until smoking, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
Meanwhile - preheat the Chinese pancakes as per packet instructions.
Once the chicken is cooked through, add the Stir Fry Sauce, stir to coat and heat through.
Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve 2 to each person (alternatively serve the chicken, pancakes, spring onions and cucumber separately and allow each person to roll their own!)
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Indian Chicken Curry
Ingredients
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
½ tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.
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Lamb Masala Kebabs
Ingredients
1 tsp Ground Ginger
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cumin seeds
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp ground Turmeric
½ tsp Salt
1 tsp Lemon Juice
1 tbsp Oil
570g Lean Lamb Neck Fillet
Method
Combine all the spices with the salt, lemon juice and oil in a large bowl.
Cut the lamb into 5mm slices and stir into the spice mix.
Leave to marinate for 1 hour at room temperature, or at least 3 hours (or overnight) in the fridge.
Pre-heat oven to 200C/400F/gas mark 6
Spread out the pieces of lamb on a non-stick baking sheet and cook in the oven for 20 minutes.
Divide the meat pieces between 4 skewers and serve
---------------------------------------------------------------------------------------------------------------------
Baked Chicken (Butter Buds) Recipe
Ingredients:
1 package butter buds
1/2 tsp paprika
1/2 tsp sage
1/2 tsp onion powder
1 d salt to taste
1 d pepper to taste
3 lb fryer chicken, cut-up
1/2 cup water or white wine
Instructions:
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE
UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL
GOLDEN AND DONE. BASTE AFTER ABOUT 1/2 HOUR. 1/6 RECIPE = 1 SERVING = 270
CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH
WATER.
-------------------------------------------------------------------------------------------------------------------
Bombay Chicken With Almonds Recipe
Ingredients:
1 tsp diet margarine
1/4 cup chopped almonds
2 tsp curry powder, divided
1 cup diced, unpeeled apple
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tbsp all-purpose flour
1 tsp chicken bouillon granules
1 cup boiling water
1/2 cup skim milk
1 tbsp lemon juice
1 cup chopped, cooked chicken
Instructions:
Melt margarine in a large skillet over medium heat; add almonds. Cook 10
minutes or until almonds are golden brown, stirring frequently. Sprinkle
almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds
on paper towels. Add apple, onion, and mushrooms to skillet; saute 5
minutes. Stir in remaining 1 teaspoon curry powder and flour. Cook over low
heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling
water; add to skillet with milk and lemon juice. Cook over low heat 5
minutes or until smooth and thickened, stirring constantly. Add chicken;
continue to cook over low heat, stirring constantly, until thoroughly
heated.
------------------------------------------------------------------------------------------------------------------------
Cajun Chicken Pasta
Ingredients:
4 oz angel hair pasta
1 tsp minced garlic
1/2 lb boneless skinless chicken
1 breasts, cut into 1-inch
1 chunks
1 cup spaghetti sauce
1/2 tsp onion powder
1/2 tsp celery salt
1 pepper to taste
1 1/2 tsp cajun seasoning
1 bay leaf
Instructions:
Set a pot of water to boil.
Coat a large non-stick skillet with nonstick cooking spray. Add the
garlic and chicken and stir-fry over medium-high heat for about 3
minutes, or until the chicken is browned.
Reduce the heat to low and add all of the remaining ingredients,
except for the pasta, to the skillet. Simmer, stirring occasionaly,
for about 10 minutes.
Meanwhile cook the pasta, drain, and set aside.
Divide the pasta into two bowls, and top each bowl with the chicken
mixture (remove the bay leaf first).
Hi all sorry its late ive been a bit busy here and there.
But ill list a nice lot of meals for meat eaters. Again with these cut down the ingrediants to suit your family etc.
i start off with alot of chicken , then a few beef and finish with some fish dishes.
Ive not eaten much fish before but i must say i love it now and its so healthy.
You will see some expensive dishes but if cooked for bypassers / banders its worth it as we should eat well as we dont eat alot.
Enjoy
Chicken & Vegetable Kebabs with Noodles
Ingredients
4 Blocks Medium Egg Noodles, Sharwoods
(65g each )
2 Chicken Breasts, Skinless (approx 150g each)
1 Jar/195g Yellow Bean Sauce, Sharwoods*
4 Button Mushrooms
1 Medium Courgette
½ Yellow Pepper
½ Red Pepper
1 tbsp Olive Oil
4 Spring Onions
1 Red Chilli or 1 tsp EPC Very Lazy Chilli (optional)
NB: You will also need some wooden skewers.
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions).
Cut the chicken breasts into 1" chunks and place them into a bowl. Add ¾ jar of Yellow Bean Sauce and stir chicken to coat. Set aside.
Preheat grill.
Meanwhile, quarter the mushrooms; slice the courgette into ¼"/½cm pieces; deseed and slice the pepper into 1" squares.
Take each of the wooden skewers and make up the kebabs, starting each with a quarter of mushroom and then alternating chicken, courgette and pepper (as you wish), and ending each with another quarter of mushroom.
Place the kebabs onto the grillpan and cook for 10-15 minutes, turning frequently, until chicken is cooked.
Once kebabs are cooked, heat the oil to smoking point in a wok, carefully add the spring onions and chilli and stirfry for 1 minute. Add the noodles and remaining sauce and stir to coat. Heat through.
Serve kebabs on bed of noodles and eat immediately
------------------------------------------------------------------------------------
Chicken & Spring Vegetable Stir-Fry
Ingredients
100g Broccoli
100g Baby Sweetcorn
2 Chicken Breast Fillets (approx 150g each)
1 Bunch Spring Onions
2 Medium Carrots
1 tbsp Olive Oil
34g Ginger
4 Blocks Medium Egg Noodles, Sharwood's
(65g each )
1 Jar Black Bean Stir-Fry Sauce, Sharwood's
Method
Bring a large saucepan of water to the boil, add the noodles, return to the boil and simmer for 4 minutes (or per pack instructions). Drain and keep warm.
Meanwhile :
- Slice the chicken breasts into 1" chunks;
- Cut the broccoli into florets;
- Peel the ginger and cut into matchsticks;
- Trim and diagonally slice the spring onions;
- Peel the carrots and cut into matchsticks.
Bring a second pan of water to the boil and blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
Heat ½ tbsp oil in the wok until smoking then add the chicken and stir-fry for 7-8 minutes (or until golden. Transfer to a plate and keep warm.
Heat the remaining oil in pan and add the ginger, spring onions and carrots and stir-fry for 2 minutes. Stir in the broccoli and sweetcorn and stir-fry for a further 2 minutes.
Return the chicken to the pan, add the noodles and black bean sauce. Stir to coat and heat through.
Serve immediately!
-------------------------------------------------------------------------------------------------
Chicken Pancakes
Ingredients
1 tbsp Olive Oil
3 Chicken Breasts, Skinless (approx 400g total)
1 Jar/165g Hoi Sin & Spring Onion Stir Fry Sauce, Sharwood's*
1 Bunch Spring Onions, sliced lengthways
1 Cucumber, sliced into batons
8 Chinese Pancakes
Method
Top and tail the spring onions slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks and slice into thin batons.
Slice the chicken breasts into thin strips.
Heat the oil in the wok until smoking, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
Meanwhile - preheat the Chinese pancakes as per packet instructions.
Once the chicken is cooked through, add the Stir Fry Sauce, stir to coat and heat through.
Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve 2 to each person (alternatively serve the chicken, pancakes, spring onions and cucumber separately and allow each person to roll their own!)
------------------------------------------------------------------------------------------------------------------------
Indian Chicken Curry
Ingredients
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
½ tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.
--------------------------------------------------------------------------------------------------------
Lamb Masala Kebabs
Ingredients
1 tsp Ground Ginger
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cumin seeds
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp ground Turmeric
½ tsp Salt
1 tsp Lemon Juice
1 tbsp Oil
570g Lean Lamb Neck Fillet
Method
Combine all the spices with the salt, lemon juice and oil in a large bowl.
Cut the lamb into 5mm slices and stir into the spice mix.
Leave to marinate for 1 hour at room temperature, or at least 3 hours (or overnight) in the fridge.
Pre-heat oven to 200C/400F/gas mark 6
Spread out the pieces of lamb on a non-stick baking sheet and cook in the oven for 20 minutes.
Divide the meat pieces between 4 skewers and serve
---------------------------------------------------------------------------------------------------------------------
Baked Chicken (Butter Buds) Recipe
Ingredients:
1 package butter buds
1/2 tsp paprika
1/2 tsp sage
1/2 tsp onion powder
1 d salt to taste
1 d pepper to taste
3 lb fryer chicken, cut-up
1/2 cup water or white wine
Instructions:
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE
UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL
GOLDEN AND DONE. BASTE AFTER ABOUT 1/2 HOUR. 1/6 RECIPE = 1 SERVING = 270
CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH
WATER.
-------------------------------------------------------------------------------------------------------------------
Bombay Chicken With Almonds Recipe
Ingredients:
1 tsp diet margarine
1/4 cup chopped almonds
2 tsp curry powder, divided
1 cup diced, unpeeled apple
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tbsp all-purpose flour
1 tsp chicken bouillon granules
1 cup boiling water
1/2 cup skim milk
1 tbsp lemon juice
1 cup chopped, cooked chicken
Instructions:
Melt margarine in a large skillet over medium heat; add almonds. Cook 10
minutes or until almonds are golden brown, stirring frequently. Sprinkle
almonds with 1 teaspoon curry powder; toss lightly to coat. Drain almonds
on paper towels. Add apple, onion, and mushrooms to skillet; saute 5
minutes. Stir in remaining 1 teaspoon curry powder and flour. Cook over low
heat 2 minutes, stirring frequently. Dissolve bouillon granules in boiling
water; add to skillet with milk and lemon juice. Cook over low heat 5
minutes or until smooth and thickened, stirring constantly. Add chicken;
continue to cook over low heat, stirring constantly, until thoroughly
heated.
------------------------------------------------------------------------------------------------------------------------
Cajun Chicken Pasta
Ingredients:
4 oz angel hair pasta
1 tsp minced garlic
1/2 lb boneless skinless chicken
1 breasts, cut into 1-inch
1 chunks
1 cup spaghetti sauce
1/2 tsp onion powder
1/2 tsp celery salt
1 pepper to taste
1 1/2 tsp cajun seasoning
1 bay leaf
Instructions:
Set a pot of water to boil.
Coat a large non-stick skillet with nonstick cooking spray. Add the
garlic and chicken and stir-fry over medium-high heat for about 3
minutes, or until the chicken is browned.
Reduce the heat to low and add all of the remaining ingredients,
except for the pasta, to the skillet. Simmer, stirring occasionaly,
for about 10 minutes.
Meanwhile cook the pasta, drain, and set aside.
Divide the pasta into two bowls, and top each bowl with the chicken
mixture (remove the bay leaf first).
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