Today, I have a guest recipe writer! Shelley sent me this one a few weeks ago, and it’s become one of my favourites. It’s simple, it’s loaded with veggies, and it’ll feed a family, or make enough individual serves to keep you going for a few meals.
500 g raw asparagus spears, cut into 3-4 pieces
120 g raw onions, cut into thin wedges
300 g baby spinach
400 g raw mushrooms, sliced
400 g raw red capsicum, sliced
350 g primo 97% fat free bacon, diced
300 g raw chicken breast, cut into thin strips
112 g dry Sapore fettuccine
100 g Philadelphia cream cheese (extra light)
50 g Perfect Italiano grated parmesan
Cook the bacon and chicken in a wok, then set aside. Cook all veges except baby spinach, adding that just at the end. Boil the fettuccine. Whack the chicken and bacon and fettuccine (when cooked) back in. Stir through the cream cheese. Serve, add parmesan.
If you don’t happen to be a figure competitor, you might want to use more fettucine and/or divvy this up into only four serves ….your call.
A healthy and delicious take on an old favourite.
Makes 6 small serves, or 4 larger
1 tbs olive oil
600g rump steak, sliced into thin strips
2 medium brown onions, sliced
1 tsp crushed garlic
300g mushrooms, sliced
100g Philadelphia extra-light
100g fat free natural yoghurt
1 sachet tomato paste (or 2 tbs)
1/2 cup beef stock
2 tbs chopped continental parsley
Heat 2 tsp of the oil in a wok or large frying pan over high heat until just smoking. Add half the steak and stir-fry for 2 minutes or until just cooked. Remove and set aside. Add another teaspoon of olive oil and repeat with the remaining steak. Remove from wok.
Reduce heat to medium. Add the remaining oil, then add garlic and onion to wok and cook for 5 minutes or until soft. Add mushrooms and cook for a further 5 minutes.
Combine Philly light, yoghurt and tomato paste in a small bowl, add to wok with the stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return the steak to the wok and stir well. Cook for 2-3 minutes until steak is just heated through, then stir in parsley.
Serve with fettucine or potatoes and a green veggie.
Nutrition stats per serve (for one-sixth of the recipe):
Calories – 215
Protein – 25g
Fat – 8.5g
That’s without any pasta, potatoes or veg, of course.