tag:blogger.com,1999:blog-22398351763894469072024-03-13T16:09:50.471+00:00Forget dieting foreverOur recipes and tips for cooking from scratch. Find out how we lost weight too. Anonymoushttp://www.blogger.com/profile/04869046413622276136noreply@blogger.comBlogger946125tag:blogger.com,1999:blog-2239835176389446907.post-43678959178421314562016-08-16T15:18:00.001+01:002016-08-16T15:18:04.928+01:00EASY SUMMER SALAD<a href="https://3.bp.blogspot.com/-KIM6hvUMWSg/V7MeLeHBSxI/AAAAAAAAHw4/e8SS81-QrEYYwFpnxkmrhHfR5d9l3RFRgCLcB/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="TOMATO, ONION AND FETA SALAD" border="0" height="320" src="https://3.bp.blogspot.com/-KIM6hvUMWSg/V7MeLeHBSxI/AAAAAAAAHw4/e8SS81-QrEYYwFpnxkmrhHfR5d9l3RFRgCLcB/s320/1.jpg" title="Tomato, onion and feta salad" width="313" /></a>If you can chop vegetables you can make this EASY SUMMER SALAD in no time at all. It's tasty, cheap and colourful… as well as cheerful.<br />
If you have time why not try this simple dressing, otherwise pick up a ready made dressing.<br />
We love summer tomatoes as they are so juicy and flavoursome, plus they are quite cheap compared to the rest of the year when they are out of season.<br />
The basic salad is tomato and red onion. We chose to add FETA CHEESE which is also inexpensive, but use your own favourite cheese! Omit the cheese and you have a great side salad that will go with many dishes, especially spicy ones.<br />
The onions took the longest - as we soaked them for 10 minutes while we prepared the rest of the ingredients.<br />
Serve with some crusty bread and you have a very easy, simple summer salad.<br />
<div style="text-align: center;">
<b><u><br /></u></b>
<b><u>TOMATO AND ONION SALAD</u></b></div>
<div style="text-align: center;">
<b>Ingredients (serves 2)</b></div>
<div style="text-align: center;">
1 large tomato per person</div>
<div style="text-align: center;">
Large red (or white) onion</div>
<div style="text-align: center;">
<b>For the dressing</b>:</div>
<div style="text-align: center;">
3 teaspoons olive oil</div>
<div style="text-align: center;">
1 teaspoon white wine vinegar</div>
<div style="text-align: center;">
half teaspoon mustard</div>
<div style="text-align: center;">
sugar or honey (add to your preferred taste)</div>
<div style="text-align: center;">
chopped fresh herbs such as basil and oregano (or dried provencal herbs)</div>
<div style="text-align: center;">
salt/pepper<br />
*</div>
<div style="text-align: center;">
***</div>
<div style="text-align: center;">
Slice the tomatoes and onion very thinly. We used a mandolin for our wafer thin onion slices.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place the sliced onions into cold water for around 10 minutes, remove and pat dry.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Whisk the dressing ingredients together (double up on the quantity if you think you'll be using this again soon). Use whatever herbs you have - either dried or fresh. We used fresh basil and dried oregano today. We love oregano for its sweetness, and if we usually have this dried herb to hand.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Arrange the tomatoes on a plate and top with the onions. Drizzle with the dressing and season with salt and pepper if needed.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Leave to infuse for 5-10 minutes. </div>
<div style="text-align: center;">
***<br />
*</div>
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<br />
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<a href="https://1.bp.blogspot.com/-akjQzqdTb_Q/V6pCr86z-_I/AAAAAAAAHwo/l9kwfFb5bQc-FC_gQhhZpzACe5ahnV7yACLcB/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Stuffed pasta shells" border="0" height="287" src="https://1.bp.blogspot.com/-akjQzqdTb_Q/V6pCr86z-_I/AAAAAAAAHwo/l9kwfFb5bQc-FC_gQhhZpzACe5ahnV7yACLcB/s320/1.jpg" title="Stuffed pasta shells" width="320" /></a></div>
<a href="https://2.bp.blogspot.com/-Bg899q9isBY/V6pCCsUjgsI/AAAAAAAAHwg/J0NN9GtxdGIUJd7odVJ-QsXO-yCOnXsDACLcB/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="STUFFED PASTA SHELLS" border="0" height="162" src="https://2.bp.blogspot.com/-Bg899q9isBY/V6pCCsUjgsI/AAAAAAAAHwg/J0NN9GtxdGIUJd7odVJ-QsXO-yCOnXsDACLcB/s200/1.jpg" title="Stuffed pasta shells" width="200" /></a>The whole dish took around <b>15 minutes to make</b>, and I thought the end result looked good enough to perhaps serve as a starter (2 or 3 conchiglie per person maybe with a bit of green salad on the side). I was very full after eating my way through 57 grams of dried pasta (around 8 pasta pieces).<br />
<br />
<b>The ingredients (serves 1)</b>:<br />
35g grated cheese (I used Cheddar and Gruyere, but you could buy the ready grated mozzarella and Cheddar if you like<br />
3 whole tomatoes chopped into dice<br />
one whole garlic clove<br />
1/2 an onion, finely chopped<br />
small handful of spinach<br />
1/4 bell pepper if you have one, finely chopped<br />
spoonful of tomato puree<br />
fresh basil<br />
a good sprinkle of dried oregano if you have any (it's lovely and sweet)<br />
salt & pepper<br />
dried chilli flakes if you like a bit of heat as I do<br />
and probably the most difficult item to source - large dried conchiglie pasta. I scoured the supermarkets nearby and eventually found mine in Waitrose.<br />
<br />
<br />
Put the pasta into boiled water and while it's cooking, make the filling.<br />
Begin by sautéing the chopped onion and pepper. Fry until soft then add the chilli flakes if using along with the minced garlic clove. Tip this mixture into a small saucepan with the chopped tomatoes, herbs, tomato puree, salt and pepper. If you want to you can deglaze the frying pan with a splash of red or white wine. If you don't do this then add a bit of water to the mixture. Simmer the filling for 5 minutes until slightly reduced. Add the handful of spinach and let that wilt down for a minute or two. Allow the mixture to cool slightly while you drain the cooked pasta. Season pasta with salt and pepper before adding the filling. Put a little grated cheese in the bottom of each shell (helps the sauce stick), then spoon in the tomato and spinach filling. Finish with grated cheese and put under a grill until it melts.<br />
<br />
You could add some chopped cooked chicken, ham, mushrooms etc to the filling as this is a very versatile recipe. <br />
<br />
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<a href="https://3.bp.blogspot.com/-i-HcHH1ibmI/V0tTAzfYO-I/AAAAAAAAHvA/3Jz2nr25nKkXJaFgRmmYVUH7h0tFdiNCgCLcB/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Megrim Cornish Sole" border="0" height="239" src="https://3.bp.blogspot.com/-i-HcHH1ibmI/V0tTAzfYO-I/AAAAAAAAHvA/3Jz2nr25nKkXJaFgRmmYVUH7h0tFdiNCgCLcB/s320/1.jpg" title="Megrim Cornish Sole" width="320" /></a></div>
Pan fried MEGRIM CORNISH SOLE. Until now we had never heard of this fish. We saw the fish in the supermarket and as we chatted the woman on the fish counter came over to us and relayed her enthusiasm.<br />
We love fish in general so heeded her advice on how to cook the fish. She said to cook simply, eat off the bone and we will not be disappointed. She said the fish was underrated and all we had to do was cook for 4 minutes each side on a medium heat.<br />
She was right. Off home - with a medley of vegetables to accompany the fish. We couldn't agree more!<br />
The fish was extremely delicate and tasty and at a bargain price compared to dover or lemon sole. If you like either of these fish you will love this too, as well its price (think bargain basement).<br />
Here it is in all its glory. It really did take just a four minutes to pan fry each side. And… we will be having it again. Some things are so nice to discover - and this is one of them. This type of dish helps us keep the weight off even though its pan fried in butter and oil, with a little squeeze of lemon juice.<br />
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<a href="https://2.bp.blogspot.com/-NAq9E8GusqA/V0b1OZ0TAsI/AAAAAAAAHuc/X0jx_0MUkIcEfiRu2ClpHxXiYBHb1tQ-ACLcB/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://2.bp.blogspot.com/-NAq9E8GusqA/V0b1OZ0TAsI/AAAAAAAAHuc/X0jx_0MUkIcEfiRu2ClpHxXiYBHb1tQ-ACLcB/s200/1.jpg" width="200" /></a>We made the oil by blanching the basil leaves in boiling water, then dropping into cold water. Dry the leaves with kitchen paper and add to the blender with oil. We used approximately 50ml of olive oil to a bunch of ready cut supermarket basil. Once blended, pour contents through a sieve. Keep the oil in the fridge.<br />
We can't wait to use it on poached eggs with fresh asparagus next time.<div class="blogger-post-footer"><script type="text/javascript" language="JavaScript">
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We found the preparation a little time consuming but not at all difficult. The result was an attractive dish that would adorn any dinner party table.<br />
A quick search of shop bought varieties gave us an indication of just how much (or little) salmon is used in this dish; salmon content was around 25-30% of the total dish.<br />
Salmon is approximately 2 calories per gram and quite filling and we opted for 90g of salmon per person (180 calories each).<br />
We lowered calories in two ways:<br />
1. Use one pastry shell to cover two portions of salmon rather than wrap individual portions with pastry. Sharing one large dish saves calories.<br />
2. Roll the pastry thinly.<br />
We used just one quarter of the puff pastry pack (125g) which was ample for two servings.<br />
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Most recipes suggest using a 500g block of puff pastry for 6 individual servings (that's 83g of pastry per portion). We used 62.5g of pastry per serving - a saving of 75 calories each.<br />
Give your salmon en croute a bit of a kick if you like by marinating the salmon in chilli pesto mixed with a little lemon juice and olive oil.<br />
The pastry puffed up quite nicely and had a lovely flaky texture and not a soggy bottom in sight. Each portion of salmon en croute finally worked out somewhere around 500 calories, with more salmon (protein is filling) and less pastry than shop bought. This is what we prefer. Serve the dish with salad at little extra cost in calories.<br />
<b><u><br /></u></b>
<br />
<div style="text-align: center;">
<b><u>SALMON EN CROUTE </u></b></div>
<div style="text-align: center;">
<b><u>Serves 2</u></b></div>
<div style="text-align: center;">
<b><u>Ingredients</u></b></div>
<div style="text-align: center;">
180g salmon fillet</div>
<div style="text-align: center;">
50g frozen spinach (or double the amount fresh and wilted down)</div>
<div style="text-align: center;">
60g cream cheese</div>
<div style="text-align: center;">
just a spoonful of breadcrumbs (to help soak up the liquid and help stop soggy base)</div>
<div style="text-align: center;">
125g puff pastry</div>
<div style="text-align: center;">
beaten egg</div>
<div style="text-align: center;">
Chilli pesto (or your preferred pesto - there are many varieties)</div>
<div style="text-align: center;">
Olive oil </div>
<div style="text-align: center;">
Lemon juice</div>
<div style="text-align: center;">
Salt/pepper</div>
<div style="text-align: center;">
Greaseproof paper</div>
<div style="text-align: center;">
*</div>
<div style="text-align: center;">
Heat the oven to 200ºC.<br />
Put the baking tray into the oven while heating. Ideally use two baking trays together to hold the heat. The reason for this is to cook the pastry base as quickly as possible to avoid it going soggy.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Slice the salmon fillet horizontally and (OPTIONAL) marinate in your chosen pesto mixed with olive oil and lemon juice. You don't have to marinate but do season with salt and pepper before placing in parcel.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix the cream cheese with defrosted spinach. Just remember to squeeze as much liquid out of the spinach. Add pepper. Put in the fridge to allow the flavours to develop and the cream cheese to firm up again.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roll pastry base about an inch bigger than the salmon. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place the pastry base onto a sheet of <b>greaseproof paper</b>.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place the first half of the seasoned salmon onto the pastry base. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Spoon over half the spinach mixture.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Top with salmon and cover with rest of spinach mix. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roll out pastry topping. Brush base of pastry edges with beaten egg. Press pastry together. Make a couple of slits in the top to allow steam to escape then brush with beaten egg.<br />
<br />
Carefully transfer the greaseproof paper and contents onto the HOT baking tray.<br />
<br /></div>
<div style="text-align: center;">
Bake for 15 - 20 minutes. We checked after 15 minutes and found the pastry was not browned enough so went the full 20 minutes. The salmon was still very moist and not overcooked.<br />
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*</div>
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<a href="https://2.bp.blogspot.com/--Om5D_T7wyI/VtH-4-zA09I/AAAAAAAAHsA/CvwIe5qjMQ8/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Vietnamese spring roll" border="0" height="202" src="https://2.bp.blogspot.com/--Om5D_T7wyI/VtH-4-zA09I/AAAAAAAAHsA/CvwIe5qjMQ8/s320/1.jpg" title="Vietnamese spring rolls" width="320" /></a></div>
Here's what you can do with 54p of bean sprouts, Vietnamese rice paper and leftover veg. We added a little leftover chicken to ours too. The result was a very crunchy and light version of the usual Chinese spring roll and we loved the lightness of this starter.<br />
We were going to buy Filo pastry until we found the rice paper in the cupboard. A quick look on the internet made us wonder if we could use this type of rice paper for frying, as its generally used for steaming.<br />
Our experiment worked well and much much better than anticipated.<br />
We used a double layer of rice paper the result was a crunchy outer layer and a chewy inner layer which was very enjoyable. We will be making them again!<br />
Interestingly, although we weren't looking for gluten free products, we thought all rice paper would be gluten free naturally. To our surprise this wasn't always the case as some also contained wheat - so do check the labels if that's your requirement.<br />
To make 5 extra large spring rolls (10 cm long/4cm diameter - similar to the size in a chip shop) you can cut corners and buy a ready made stir fry mix. We just happened to have some savoy cabbage (10g sliced - couple of leaves), carrot (1), spring onions (2) and mange tout (10). All we had to buy was a pack of bean sprouts and you will only need to use 60g. We thinly sliced everything and added some leftover cooked chicken. This was marinated in a teaspoon of five spice powder, a tablespoon of hoy sin sauce, 3 teaspoons of soy sauce and an inch of grated ginger. We made 5 large spring rolls to enable us to experiment with various coatings e.g. egg and breadcrumb or batter if necessary. As it turned out, au naturelle worked exceeding well and after tasting the first one, we had no desire to experiment further. One is enough to satisfy as a starter (as in the picture), it was very filling and extremely more-ish. OK we did share the initial sample. The remainder are in the fridge to see how they behave overnight.<br />
Down to calories - if these were steamed they would be no more than 100 calories each. Even fried, they didn't seem to soak up the oil and were very light and crispy. As a starter we suspect these will be under 200 calories each - that's not bad in our opinion.<br />
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It appears I am a different size in most stores generally and I've got used to it being that way, but more importantly I realise I am not a standard size <b><i>anywhere</i></b> because my bust, or should I say 'cup size' in particular is out of proportion to the rest of my body. If the dress fits on top the bottom is too baggy and so on…<br />
One solution could be to make my own clothes, time consuming I know but I've soon realised even this idea is not particularly straightforward.<br />
I was comforted by this 1930s 'Practical Paper Pattern' found in a charity shop.<br />
The woman who owned this dressmaking pattern seems to have experienced the same sizing problems we still find today, despite being able to choose patterns in a particular bust size.<br />
I love the way she has written 'cut wider' and 'waist and hips too narrow'. Sadly the pattern was never cut out, perhaps she was too daunted at the thought of altering it?After some research I discovered (to my joy...) there was perhaps an answer to why clothing doesn't fit: apparently <b>all dressmaking patterns are designed for a 'B' Cup</b>. I wonder if most clothing manufacturers do the same? Quite often for me a close fitting dress requires upsizing which doesn't do a lot for moral, and when the bust fits the rest of the dress doesn't. <br />
<br />
<a href="http://2.bp.blogspot.com/-ecfSQysmYWc/VrHj2sUZr6I/AAAAAAAAHrQ/kF-S1KFXAwM/s1600/Image%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-ecfSQysmYWc/VrHj2sUZr6I/AAAAAAAAHrQ/kF-S1KFXAwM/s200/Image%2B1.jpg" width="112" /></a><span style="font-family: "times" , "times new roman" , serif;"><b>Now my blog post wouldn't be complete without some talk of food. </b></span>Today I'm making a <a href="http://forgetdietingforever.blogspot.co.uk/2014/10/leek-and-potato-soup-recipe.html" target="_blank">LEEK & POTATO SOUP</a>. If you have a moment it really is so simple to make. If pushed for time, use frozen leeks!<br />
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I'm going to use my usual recipe which I've linked to, although today I'll be adding a large spoonful of cream at the end and a topping of fresh croutons! Just a touch of luxury and a bit of extra filling.<br />
Soup is often low in calories and not filling enough, leaving you open to hunger later.<br />
If you are thinking of buying cast iron cooking pots for use on the hob and in the oven, I have to say they are fabulous to cook with.<br />
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<a href="http://2.bp.blogspot.com/-nYg36dSojAg/VlwSyPfymHI/AAAAAAAAHqM/Pb3GWT2Z8ug/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="CREAMY MUSHROOMS ON TOAST" border="0" height="400" src="http://2.bp.blogspot.com/-nYg36dSojAg/VlwSyPfymHI/AAAAAAAAHqM/Pb3GWT2Z8ug/s400/1.jpg" title="CREAMY MUSHROOMS ON TOAST" width="281" /></a></div>
Creamy mushrooms on toast using chestnut mushrooms makes for a very decadent light lunch.<br />
This recipe had such a depth of flavour, finished with creme fraiche and lots of fresh parsley for a luxurious taste.<br />
The recipe from Waitrose can be found <a href="http://www.waitrose.com/home/recipes/recipe_directory/u/ultimate-mushroomsontoast.html" target="_blank">HERE</a>.<br />
Most recipes call for sourdough bread, but we used what we had. We may try toasted brioche next time too.<br />
The recipe calls for dried mushrooms which we used here and this certainly helps beef up the flavour, however not all recipes add dried mushrooms so why not experiment.<br />
Despite using creme fraiche this substantial and satisfying serving comes in around 400 calories. We have maintained our weight loss philosophy - to eat all types of food - and this has helped us maintain our weight.<br />
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<span style="text-align: -webkit-auto;">Here's a link to our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey, which began in January 2011. We started this blog as a way of recording what we ate while losing weight. There were no restrictions. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight. </span>Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you can eat each day?</div>
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<a href="http://4.bp.blogspot.com/-l7OvY1SLKNk/ViDYt8g4SYI/AAAAAAAAHow/b7tnoV1N3Lg/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="FIG, GOAT'S CHEESE & PEPPER SALAD" border="0" height="400" src="http://4.bp.blogspot.com/-l7OvY1SLKNk/ViDYt8g4SYI/AAAAAAAAHow/b7tnoV1N3Lg/s400/1.jpg" title="FIG, GOAT'S CHEESE & PEPPER SALAD" width="225" /></a></div>
Feast your eyes on this colourful warm <b>fig, goat's cheese and sweet red pepper salad</b>. Add fresh crunchy croutons for texture. The secret ingredient is temperature - warming the figs through in the oven to bring out their full flavour.<br />
To make this salad for two you will need:<br />
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*</div>
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1 bag of mixed salad leaves</div>
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4 figs</div>
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one sweet pointed red pepper</div>
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soft goat's cheese</div>
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day old bread cut into cubes</div>
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pine nuts</div>
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olive oil</div>
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vegetable oil</div>
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a sprinkle of dried herbs - use whatever you have</div>
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salt/pepper</div>
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optional - chilli flakes</div>
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*</div>
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Turn oven to 160ºC. Cut figs in half and lay on an oiled baking tray and drizzle lightly with melted butter. Cut the bread into cubes and coat with vegetable oil and a sprinkle of mixed dried herbs. Place the bread onto the same tray as the figs. Slice the pepper and coat lightly with oil. Put the red pepper into a separate oven proof dish and place in oven at the same time as the figs and croutons. When figs have warmed through (around 15 minutes), remove from oven. Turn the croutons over. Keep the croutons and red pepper in the oven while you assemble the salad (you can turn the oven off). Take a handful of pine nuts and fry lightly for a few minutes in a little vegetable oil - if you like a little heat, add a few chilli flakes to the pan. Dress the salad leaves with your preferred dressing. We used a little olive oil, lemon juice and salt/pepper. Add the rest of the salad ingredients and enjoy.<br />
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<span style="text-align: -webkit-auto;">Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you are allowed each day?</span><br />
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<span style="text-align: -webkit-auto;">Here's a link to our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.</span></div>
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<a href="http://3.bp.blogspot.com/-c_SQTBlb-p8/ViCiYdL5s1I/AAAAAAAAHoU/DxEE3v-dzSA/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="BOMBAY POTATOES" border="0" height="193" src="http://3.bp.blogspot.com/-c_SQTBlb-p8/ViCiYdL5s1I/AAAAAAAAHoU/DxEE3v-dzSA/s320/1.jpg" title="BOMBAY POTATOES" width="320" /></a></div>
Here is a very quick and easy way to enjoy spinach and potatoes. Add flavour without adding calories.<br />
Spicy bombay potatoes and spinach saag bhaji are made using the same ingredients.<br />
There is such a wonderful fresh taste to these simple, light and mildly spiced side dishes. The bombay potatoes have a lovely creamy texture when cooked this way. The spinach is very refreshing and will adorn anything from curry to sausages!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UeXs81I2TOE/ViCkmcJ8BcI/AAAAAAAAHog/3Sp2p2pR6lw/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="SPINACH SAAG BHAJI" border="0" height="180" src="http://3.bp.blogspot.com/-UeXs81I2TOE/ViCkmcJ8BcI/AAAAAAAAHog/3Sp2p2pR6lw/s320/1.jpg" title="SPINACH SAAG BHAJI" width="320" /></a></div>
Use the following ingredients to create the base for these simple side dishes:<br />
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<b>One small onion</b></div>
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<b>One garlic clove</b></div>
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<b>1 cm ginger</b></div>
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<b>1 - 2 teaspoons mild curry powder</b></div>
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<b>oil for frying</b></div>
Blend the onion, garlic and ginger to a puree and fry in a little oil for 5 minutes. You may need to add a touch of water. Add curry powder and fry for another minute or two. Use this base to make your side dishes. For the spinach saag, simply add spinach and wilt - season with salt to taste. For the bombay potatoes, put the base into a pan with a lid, add cubed (uncooked) potatoes and add enough water or stock to almost cover the potato. Simmer until potatoes are cooked. If there is too much liquid left in the pan, remove lid and turn up heat to reduce and thicken the base.<br />
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***</div>
<span style="text-align: -webkit-auto;">Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you are allowed each day?</span><br />
<div style="margin: 0px;">
<div style="margin: 0px;">
<span style="text-align: -webkit-auto;">Here's a link to our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.</span></div>
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<a href="http://3.bp.blogspot.com/-308stDv-zR4/VhI9zhxljfI/AAAAAAAAHn4/mFFQtJVcP5U/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Home made curry and side dishes" border="0" height="320" src="http://3.bp.blogspot.com/-308stDv-zR4/VhI9zhxljfI/AAAAAAAAHn4/mFFQtJVcP5U/s320/1.jpg" title="Home made easy chicken curry and side dishes" width="240"></a></div>
An easy CHICKEN & BABY SWEETCORN CURRY takes around 10 minutes to prepare. This was a very simple recipe using few ingredients and producing a wonderful depth of flavour.<br>
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The bombay potatoes and spinach saag bhaji was very quick to prepare too.<br>
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Our flatbreads flavoured with warm spice were less doughy but equally as tempting as any naan bread.<br>
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We prepared everything in the afternoon so the meal was ready to heat through within 10 minutes.<br>
Why not save on the cost of a takeaway and enjoy a lovely fresh tasting curry with a lot less calories.<br>
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Why not take a look at our easy recipe below:<br>
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<a href="http://forgetdietingforever.blogspot.com/2015/10/easy-chicken-and-sweetcorn-curry.html#more">FIND OUR RECIPE»</a><div class="blogger-post-footer"><script type="text/javascript" language="JavaScript">
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<a href="http://4.bp.blogspot.com/-C462NreR3Wg/VaydNIrNlPI/AAAAAAAAHk8/Hs1D6sgpDp8/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Mackerel and tomato salsa" border="0" height="168" src="http://4.bp.blogspot.com/-C462NreR3Wg/VaydNIrNlPI/AAAAAAAAHk8/Hs1D6sgpDp8/s320/1.jpg" title="Mackerel and tomatoes" width="320" /></a></div>
The fisherman on the quay had super fresh mackerel impossible to resist. Even I could tell it was very very fresh.<br />
The price - what price! The fisherman sold us the mackerel at 50p per fish. After pan frying we just couldn't understand why this fish isn't more popular. The simplest of dishes are often the best and this is no exception.<br />
We test drove one fillet with a coating of egg and porridge oats. The nutty texture of the oats worked very well against the soft creamy flesh. Perfect if you want to make the fillets go even further!<br />
You need a bit of acidity to complement the oily fish and beetroot/apple is a popular combination. We served our mackerel with tomatoes, which was very refreshing. We mixed chopped tomatoes with red onion, basil, olive oil and lemon juice. Don't forget to season well. The mackerel took just minutes in the frying pan. If you want a crispy skin you'll need to rack up the heat in the pan. We didn't do this as we decided to flavour the oil in the pan with bay leaves and garlic which we removed before pan frying the fish. Serve with fresh crusty bread or some earthy Cornish new potatoes. 100g of mackerel is around 170 calories.<br />
<span style="text-align: -webkit-auto;">Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you are allowed each day?</span><br />
<div style="margin: 0px;">
<div style="margin: 0px;">
<span style="text-align: -webkit-auto;">Here's a link to our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.</span></div>
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HERB CHICKEN. This quick and easy recipe will give bland chicken a lift. The recipe was an instant hit in our household and took very little effort to achieve a wonderful balance of flavours. We love the pattern created by the herbs! Serve it with potatoes and salad or as we did - with crushed new potatoes sprayed with oil and crisped up in the oven.<br />
For this recipe take one large chicken breast around 250g (this will serve two) and slice it lengthways into three. Flatten the chicken slightly with a rolling pin. Place sage leaves on top of each slice of chicken. Season with salt and pepper as you go, although less salt is required because of the ham. Wrap the whole chicken breast in parma ham (around 3 slices per chicken breast). Briefly fry for one minute either side then place in a hot oven (180ºC) for around 15 minutes. We placed the chicken breast on the same baking tray as the potatoes, which took up the flavour of the parma ham. We used a thermometer to check it was thoroughly cooked. Serve with salad or vegetables. Chicken is low in calories (around 1 calorie per gram uncooked weight), so 250g of chicken would work out at 250 calories. Add 100 calories for 3 slices of parma ham. The herb chicken breast would be around 350 calories - and that's between two! It was certainly very filling and would be lovely eaten cold - perhaps as part of a sandwich or salad lunch box.<br />
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<span style="font-size: large;">CRUMPETS</span> and a nice up of tea. What more do you want on a sunny afternoon? Surprisingly easy to make too and recommend you try making your own because the texture is just so surprising - they were light and airy with a lovely crunchy outer coating.<br />
<a href="http://1.bp.blogspot.com/--kDtGmq4lcQ/VXggmShKOcI/AAAAAAAAHj8/b9ykFRzHuGM/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cooking crumpets forgetdietingforever" border="0" height="200" src="http://1.bp.blogspot.com/--kDtGmq4lcQ/VXggmShKOcI/AAAAAAAAHj8/b9ykFRzHuGM/s200/1.jpg" title="cooking crumpets" width="112" /></a>Eat them on their own with butter (as we did here) or add your favourite toppings: cheese, jam, ham or smoked salmon etc.<br />
You'll find lots of crumpet recipes around, all with similar ingredients.<br />
Most pre-packed crumpets are around 100 calories each. We chose to make ours using 6cm cooking rings which is slightly smaller than the ones you buy. Each crumpet works out at around 50 calories (butter is extra). Even better they cost around 5p each and you can make lots more for the same cost as a pack of six shop bought crumpets.<br />
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Chorizo, potato and cabbage soup was just what was needed for a cold and windy day in June. You can't beat a hearty soup! This is similar to a Portuguese soup although I cooked the cabbage separately and added it to the soup at the end of cooking.<br>
What surprised me was how many calories there is in chorizo. I chose Sarta Iberico, which was a little more expensive than other chorizo sausages. It's good to try something different. I was very surprised to find it was only 278 calories per 100g, compared to other chorizos as high as 450 calories per 100g. That's a BIG difference! Do check before buying as there is quite a wide range of chorizos out there. You may want a fattier sausage depending on what you are cooking.<br>
The Sarta chorizo was obviously lower in fat content, but I was going to use it in a soup. The flavour was delicate and infused the dish with a nice hint of spice. I suspect the leftovers will taste even better tomorrow as the flavours continue to develop. We might have to fight over who eats the last portion!<br>
All in all for a dish that took around 15 minutes prep and 20 minutes cooking, it was a pretty impressive plateful and very filling. The ingredients I used created three good sized bowls of soup at around 250 calories per portion.<br>
With very few ingredients you'll probably find you have most. Here's how we made ours:<br>
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<a href="http://3.bp.blogspot.com/-ox7ozWwICa4/VVhsv3XUuFI/AAAAAAAAHig/JSwK71-7-sY/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Ottolenghi meatballs" border="0" height="320" src="http://3.bp.blogspot.com/-ox7ozWwICa4/VVhsv3XUuFI/AAAAAAAAHig/JSwK71-7-sY/s320/1.jpg" title="Ottolenghi meatballs with Baharat" width="255" /></a></div>
Meatballs infused with a cocktail of Eastern spices. These were so aromatic, delighting all the senses - just as everything Ottolenghi does.<br />
Transforming beef and lamb mince into a flavour sensation far removed from most other burgers and meatballs. You can always turn them into burgers if you prefer! If you are looking for something different and have an hour to spare, you won't be disappointed. The dish is not difficult to make at all and came from Ottolenghi's 'Jerusalem' recipe book. It would make a fantastic sharing platter with friends.<br />
The main spice for the meatballs was Baharat, which you can make yourself (plenty of online recipes) or buy <a href="http://www.waitrose.com/shop/DisplayProductFlyout?productId=2578&source=sho_&utm_source=google%2Bshopping&utm_medium=organic%2Bgs&utm_campaign=google%2Bshopping&gclid=CLvD38DGyMUCFYHLtAod_hMAKQ&gclsrc=aw.ds" target="_blank">ready made</a>. We made enough spice for a few meals and will probably use it next time to experiment with fish.<br />
We served our meatballs with Orzo - small pieces of pasts which look like rice and a few chunks of toasted ciabatta to help mop up the wonderful lemony juices. We also added a few sliced asparagus spears at the end of cooking which added a nice crunchy texture to the dish.<br />
Here's a link to the <a href="http://www.ottolenghi.co.uk/beef-meatballs-with-broad-beans-lemon-shop" target="_blank">Ottolenghi recipe</a><br />
<span style="text-align: justify;">Be who you want to be and eat great food while losing weight.</span><br />
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<a href="http://2.bp.blogspot.com/-wJAdPF4W298/VU-tAEpQbxI/AAAAAAAAHiE/J64H0ZnJGfw/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="HOMEMADE PRAWN DHANSAK CURRY" border="0" height="215" src="http://2.bp.blogspot.com/-wJAdPF4W298/VU-tAEpQbxI/AAAAAAAAHiE/J64H0ZnJGfw/s320/1.jpg" title="HOMEMADE PRAWN DHANSAK CURRY" width="320"></a></div>
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One of our favourite takeaway meals is a dhansak curry. Today we decided to have a go at making it for the first time. The result was a very fresh tasting spicy curry that tasted… very similar to our takeaway.<br>
Curries and weightloss - they do mix.<br>
We love the simplicity of this recipe without the need to use a million different ingredients to achieve a satisfying meal. The beauty of this curry sauce is that you can make it and add whatever protein or vegetable you like to it. </div>
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We chose king prawns as a treat. You can stir in some fresh spinach at the end too if you like. Obviously using lentils gives it a healthy twist - and not only that it's a tasty way to eat them! The calories were good too - this dish worked out (excluding rice) at around 350 calories. Who would have thought that curry was this low in calories! Here's how we made it:</div>
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Making pasta isn't that difficult but we think you'll need a pasta roller to achieve the very thin pasta required. We tried rolling it out by hand once and never did it again. You could try bought pasta sheets, but they should be pliable enough to seal totally to stop the egg escaping.<br>
Our recipe serves two - making two raviolos per person, which is quite filling and would make a light meal at around 450 calories per serving.<br>
This is one of our more technical dishes but worth the effort. There's nothing quite like your own fresh pasta if you can make it. We're only amateur cooks who like to try out different dishes and techniques. Here's the recipe:<br>
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<a href="http://4.bp.blogspot.com/-Pqi-HFCxoGU/VTpPwLUFqEI/AAAAAAAAHhc/ObGvh_JEh4Q/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Asparagus, poached egg and bacon" border="0" src="http://4.bp.blogspot.com/-Pqi-HFCxoGU/VTpPwLUFqEI/AAAAAAAAHhc/ObGvh_JEh4Q/s1600/1.jpg" height="192" title="English asparagus" width="320" /></a></div>
There's nothing quite as tasty as really fresh, new season asparagus! Thanks to the exceptionally warm spring weather, we are enjoying our first pick of the season. The flavour and texture is something you have to savour.<br />
Lunch then was poached eggs, bacon and a few asparagus spears for luxury. A slice of warm toast on the side adds a nice bit of crunch.<br />
Asparagus this fresh takes very little cooking - we boiled ours in salted water for 3 minutes.<br />
Perfect poached eggs are quite easy to make, although you'll need <i>really</i> fresh eggs. Just add a dash of vinegar to the water and bring to the boil, turn down to a simmer and add your eggs. Simple as that. Lose weight eating delicious food.<br />
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<a href="http://3.bp.blogspot.com/-JBGn9ltCNNI/VTOKNCaFdmI/AAAAAAAAHg8/Vlktq9LVUEM/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="SPICY LAMB SAUSAGE ROLL" border="0" src="http://3.bp.blogspot.com/-JBGn9ltCNNI/VTOKNCaFdmI/AAAAAAAAHg8/Vlktq9LVUEM/s1600/1.jpg" height="180" title="SPICY LAMB SAUSAGE ROLL" width="320"></a></div>
A SPICY LAMB SAUSAGE ROLL recipe will transform the humble sausage into something quite spectacular. Turn a snack into a main meal without spending a fortune or investing a lot of time.<br>
Our first attempt at making these was memorable, but we were conservative with the spice (just in case it was too overpowering).<br>
This time, we decided to add 2 whole heaped teaspoons of Harissa, which suited our tastebuds. Last time we used one and a half teaspoons. If you want to test for spiciness before cooking the whole thing, add less spice then take a couple of spoonfuls of the sausage mixture and lightly fry. Add more spice to the mixture if you think it needs it. <br>
Making the pastry was easy enough using a small hand blender/chopper. It made light work of the old fashioned 'rubbing in' process; leaving behind sticky fingers with the finished breadcrumb texture visible in just seconds. We served ours with a spicy coleslaw (see below).<br>
Here's the recipe:<br>
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<a href="http://4.bp.blogspot.com/-Qeg_SD0p9WQ/VSZyoqYy-BI/AAAAAAAAHgo/ZrY1-kPaFVY/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="CREAM OF CELERY SOUP WITH CHEESE TOASTS" border="0" height="220" src="http://4.bp.blogspot.com/-Qeg_SD0p9WQ/VSZyoqYy-BI/AAAAAAAAHgo/ZrY1-kPaFVY/s1600/1.jpg" title="CREAM OF CELERY SOUP" width="320"></a></div>
We have never tried CELERY SOUP, have you? This easy recipe doesn't take too long either.<br>
If you're fed up throwing limp celery in the bin, as we were, then this is a recipe for you to try. It's something I've thought of making but never got round to.<br>
On one of the hottest days of the year, soup needs to be light, and this was perfect. Light in every sense. Just a quick count and I can't quite believe how light this is in calories. The main ingredient - celery - came to 65 calories.<br>
The recipe serves four and was served with double cream and cracked black pepper. I think some bacon bits crumbled on top would be nice too. For this cream of celery soup recipe, click on 'find our recipe' below.<br>
We served some cheese toasts on the side to help increase the calorie content. We know if we don't eat a decent sized lunch we will only snack later. I was surprised at the delicate flavour and how creamy it tasted with very little cream needed.<br>
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<span style="text-align: -webkit-auto;">Here's a link to our very first blog post along our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">easy weight loss</a> journey 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.</span></div>
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<a href="http://1.bp.blogspot.com/-4XXlkK8Boj4/VR-n28p8wjI/AAAAAAAAHgU/r6ZLWMsOmYs/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="CHICKEN BREAST WRAPPED IN PARMA HAM" border="0" src="http://1.bp.blogspot.com/-4XXlkK8Boj4/VR-n28p8wjI/AAAAAAAAHgU/r6ZLWMsOmYs/s1600/1.jpg" height="273" title="CHICKEN BREAST WRAPPED IN PARMA HAM" width="320"></a></div>
A succulent chicken breast stuffed with watercress, cream cheese and garlic then lightly wrapped in Parma ham. Serve with a velvety full cream watercress sauce and you have an especially tasty dish to wow your audience. And its under<b> 450 calories</b> too, would you believe!<br>
The dish is not too difficult especially as it can all be prepared beforehand.<br>
The cooking time for succulent chicken is all important. You can see from the photograph just how juicy the chicken turned out cooked this way.<br>
The watercress was very peppery and we found ours in Sainsburys. The Parma ham came from Aldi at £1.99 - enough to cover four chicken breasts.<br>
<b>Take a look at our mouth watering recipe below</b>:<br>
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<span style="text-align: -webkit-auto;">Here's a link to our very first blog post along our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">easy weight loss</a> journey 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.</span></div>
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<a href="http://forgetdietingforever.blogspot.com/2015/04/chicken-breast-wrapped-in-parma-ham.html#more">FIND OUR RECIPE»</a><div class="blogger-post-footer"><script type="text/javascript" language="JavaScript">
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<a href="http://3.bp.blogspot.com/-D1KQg0D5quk/VREhpUF4l9I/AAAAAAAAHf8/jQR4SrhMJcU/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-D1KQg0D5quk/VREhpUF4l9I/AAAAAAAAHf8/jQR4SrhMJcU/s1600/1.jpg" height="213" title="Spicy warm chicken salad" width="320"></a></div>
Spicy warm chicken noodle salad - a meal in under 30 minutes. Bursting with fresh and tangy spice. Under 400 calories.<br>
If you're not sure whether you fancy a salad or a hot meal, this is a great way to satisfy both. It's wonderful on a hot day and doesn't quite feel like a salad on a cool day.<br>
There is only one ingredient that needs cooking ahead, and that's the noodles. Cook then cool and marinate in the spices.<br>
What's more you can double up the portions and put some in the lunchbox. Very versatile. Here's the recipe:<br>
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Keeping the peppers nice and chunky added great texture. Most of the calories in this meal come from the pasta. One small bell pepper weighing approximately 75g is around just 15 calories - so there's no need to skimp on them. As the peppers are the main component, aim to use at least 100g per person.<br>
I used 75g dried pasta - which is approximately 265 calories. The whole dish is below 400 calories, very nutritious and most of all, very satisfying. Take a look at our recipe below:<br>
Find out how we lost weight and have been keeping the weight off ever since with a method you can easily replicate.<br>
<div style="text-align: start;">
<span style="text-align: -webkit-auto;">Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you can eat each day?</span></div>
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<span style="text-align: -webkit-auto;">Our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey - back in 2011.</span></div>
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You'll find our successful weight loss method and a few tips and tricks here: <a href="http://forgetdietingforever.blogspot.co.uk/p/our-idea.html">WEIGHT LOSS STORY</a>.</div>
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<a href="http://3.bp.blogspot.com/-ZJSpMqUWBI0/VPtfAm6FpSI/AAAAAAAAHfQ/zMGSLzKSuIg/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tandoori salmon bites" border="0" src="http://3.bp.blogspot.com/-ZJSpMqUWBI0/VPtfAm6FpSI/AAAAAAAAHfQ/zMGSLzKSuIg/s1600/1.jpg" height="273" title="Tandoori salmon bites" width="320"></a></div>
These spicy SALMON party bites are based on our competition winning <a href="http://forgetdietingforever.blogspot.co.uk/2014/02/tasty-party-bites.html" target="_blank">Tandoori party bites</a>, with our recipe printed on the Total Greek yoghurt pots as a result.<br>
They are easy to prepare and low in calories, at around <b><u>50 calories</u></b> each. Eat them as a light starter or lunch too. Serve them hot or cold.<br>
These versatile party bites work out at around 25p each, with a small 120g piece of salmon creating 10-12 snacks.<br>
<b>Take a look at our recipe below.</b><br>
Be who <b>you</b> want to be.<br>
<div style="text-align: start;">
<span style="text-align: -webkit-auto;">Do you know <a href="http://forgetdietingforever.blogspot.co.uk/p/calories.html">how many calories</a> you can eat each day?</span></div>
<div style="margin: 0px; text-align: start;">
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<span style="text-align: -webkit-auto;">Our very first blog post about our <a href="http://forgetdietingforever.blogspot.co.uk/2011/06/diet-rules.html">weight loss</a> journey - back in 2011.</span></div>
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You'll find our successful weight loss method and a few tips and tricks here: <a href="http://forgetdietingforever.blogspot.co.uk/p/our-idea.html">WEIGHT LOSS STORY</a>.</div>
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Copyright © forget dieting forever (2015), all rights reserved.<br>
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