Key Lime Pie

The problem with dieting is sometime you just want to cheat, I have a cheat day once a week and this weeks cheat was a Key Lime Pie, this is how I made it.

Ingredients
55g (2oz) of butter
140g (5oz) of digestive biscuits
3 eggs, separated
405g (14oz) of condensed milk
Zest and juice of 3 limes
85g(3oz) Caster sugar

How it do it.

melting the butter and biscuit mix

crushing the biscuit

Start by crushing the biscuits, melt the butter and add this to the biscuits, place the biscuit mixture into a 7" tin to form and even base, chill for 15 minutes.

Ready for the mix

preheat the oven to 180C 160C for fan ovens or gas mark 4.


Separate the eggs, mix the egg yolks with the condensed milk and mix together for 1 minute


separated eggs

then stir in the lime zest and juice, pour the mixture over the biscuit base and transfer the tin to the oven and bake for 15-20 minutes until set. remove from the oven and allow to cool.










With a clean whisk, beat the egg whites to stiff peaks form then fold in the caster sugar,
pour the meringue onto the pie and spread out making peaks as you go, return to the oven and bake for a further 5 minutes until browned.
leave to cool and enjoy.

Simple and delicious

Fruit Oat Bars

For a healthy snack with no added sugar try these.


Ingredients.

2 Bananas
1/3 cup of apple sauce
3 cups oats
1/2 cup of Almond Milk
1 tsp Vanilla
1 tsp Cinnamon


Method

peal and mash the bananas, add all the other ingredients and mix well
if the mixture is too wet add a few more oats.

place the mixture on an oven tray and bake in a pre-heated oven at 350 f  for 15-20 minutes.

cut the cooked mixture into bite sized bars whilst still hot.

Remove from oven and allow to cool, then Enjoy.

Now the taste test.

My two youngest children (Caleb 7 and Ethan 5 ) are my chief taste testers.
 they loved the bars, asking for another as soon as they finished the first.

My children don't like raisins or sultanas so I didn't add any, but I will try with other dried fruits next time I cook them.

Thai Green Curry

Thai Green Curry

Ingredients

Serves 2

2 Chicken Breasts
1 Red Pepper
1 Yellow Pepper
1 Onion
300g Mushrooms
100g Rice
400ml Coconut Milk
Thai Green Curry Paste



Method
1. Slice the chicken into small strips. Heat a frying pan and add the chicken, stir until the chicken is cooked.

2. Dice the Vegetables and add to the pan. stir for a few minutes to soften the peppers and onion.

3. Add the coconut milk and a few large teaspoons of curry paste. stir to mix the paste throughout the milk.

4. Bring to the boil and add the rice, the rice absorbs the milk / paste and stops the curry being so runny.

5. Reduce the heat and allow the curry to simmer for about 20 minutes or until the rice is cooked.

6. Once cooked separate in to two bowls, serve and enjoy.

(I use a ceramic pan, that way I don't need to use any oil to cook the chicken or vegetables and they never stick)

Turkey Kebabs

(Serves 2)

Ingredients

2 skinless turkey breast fillets

5 or 6 closed cup mushrooms (cut in half)

1 red pepper (cut into large chunks)

1 red onion  (cut into large chunks)

1 courgette (cut into thick slices)

1 little gem lettuce

Method

1. Cut the turkey into bite-sized pieces and thread with vegetables onto pre-soaked wooden skewers.
2. Ensure you alternate the turkey pieces with different vegetable pieces.
3. Ensure you alternate the turkey pieces with different vegetable pieces.
4. Or alternately cook in oven at 200°C/180°C Fan oven for 15-20 minutes.
5. Serve on a bed of little gem lettuce leaves.

Grilled Chicken and Peach Salad

Easy, quick, and healthy chicken salad.

Ingredients

1 lb boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Olive oil cooking spray

1 lb peaches (3 or 4 small), halved and pitted

1 tablespoon whole-grain mustard

1 tablespoon white balsamic vinegar

1 tablespoon extra-virgin olive oil

8 cups baby arugula (10-oz package)

 

 

 

 

 

Heat grill on high;

set grill rack 4 to 6 inches above heat source.

Season chicken with salt and pepper; coat with cooking spray.

Grill chicken, turning once, until it reaches an internal temperature of 165˚, 5 to 8 minutes each side.

Transfer chicken to a cutting board.

Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side.

In a salad bowl, whisk mustard, vinegar, oil and 1 tbsp water. Toss with arugula.

Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

 

 

 

 

Ratatouille.

For a filling quick and tasty very low ww point meal (the sausages are the only thing with points) try a simple Ratatouille.

2 Courgettes
1 red pepper
1 green pepper
1 white onion...
I red onion
1 can of chopped tomatoes
chicken sausages
mixed herbs

pre heat the oven to 220 c
cut the vegetables into chunks
put all of the vegetables in a oven dish and cover with the chopped tomatoes, season to taste.
Lay the sausages on top of the vegetables and place in the oven for 25-30 minutes.
serve and enjoy.

 

 

Seafood Salad

Monk Fish tail
Prawns
Spinach
cherry tomatoes
spring onion
low fat coleslaw
lettuce
and a drizzle of honey and mustard salad dressing

King Prawn Stir Fry

King Prawn Stir Fry

King Prawns

peppers

cabbage

green beans...
Red Onion
Bean Sprouts

 Cut and wash veggies, chuck in a pan, add prawns, add chilli sauce, fry for 4 minutes and serve, simple and delicious.