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Diet Recipes part four - even more easy to make, fast and appetising diet recipes to help you slim.

2010 More Diet Plan Recipes - 4

More delicious recipes for your 2010 diet. We hope that you have had time to make some of the earlier low calorie diet recipes , diet recipes 2 and diet recipes 3
If you are restricting your calorie intake then we believe that what you do eat should be enjoyable, tasty and healthy food.

When you make your own meals you can control the calories, save money and ensure the ingredients are fresh and top quality.

However, we are all human and lead busy lives, so there are bound to be days where you'll need to buy ready-prepared dishes or ingredients - just watch the calorie content, as there are often lower fat/sugar options these days.

Our tongues are bristling with taste buds, so give them a treat and try some of our diet recipes.

Try not to eat in front of the tv, make your dinner an occasion - try and sit down with your loved ones and enjoy your food. Taking time to eat and digest tends to make you feel more satisfied, and less likely to reach for more snacks later.

Homemade Low Cal Tortilla Crisps

Preheat oven to180C/350F/gas mark 4
Lightly oil one side of the tortillas.

Mix spices and salt together and sprinkle over the tortillas, then cut into wedges and bake in the oven for 10 minutes until crisp.

Fruit Layer

150 calories per 1/4 pint / 150ml portion

Low fat Greek yoghurt
Raspberries/ strawberries/ blueberries/ blackberries/blackcurrants any soft fruit, pureed or whole
1 tsp no-added-sugar fruit muesli

In a sundae glass add a spoonful of fruit puree, then alternate with Greek yoghurt, finishing with a spoonful of muesli.

Garnish with whole fruit.

Japanese Chicken Broth

Serves 2

2 oz /50g long grain rice
1 chicken breast, raw and skinned, cut into strips
handful button mushrooms, sliced
2 spring onions, chopped
1 tsp fresh ginger, grated
1/2 litre/18 fl oz chicken stock
1 tsp soy sauce
salt and pepper to taste

Cook the rice in boiling water for 15 minutes. Heat up the chicken stock, add chicken, mushrooms, soy sauce, ginger, seasoning and simmer for 15 minutes until chicken is thoroughly cooked. Place rice in the soup bowls and then pour on the broth, garnish with spring onions and serve.

Watercress Soup

Serves 4

1 medium onion, chopped
1 potato, diced( or leave out if you want a thinner broth)
2 bunches fresh watercress, chopped
1 1/2 pints/850 ml vegetable stock
salt and pepper to taste
splash olive oil

Heat oil in pan and add chopped onion, cook until soft. Add diced potato and stock and cook until potato is soft. Add the watercress and simmer for 4-5 mins. Blend, season and serve.

Garlic Tomatoes

Only 79 calories!

8 ripe vine or plum tomatoes, or 16 cherry tomatoes, halved
12 garlic cloves
3 sprigs fresh thyme or a handful of basil
2 tbsp olive oil
salt and pepper to season

Preheat oven 400F/200C/ Gas mark.Place the tomatoes cut side upwardsin the roasting pan and sprinkle the herbs,whole garlic cloves (unskinned) and olive oil over the toms. Bake for 40 minutes. Carefully squeeze the garlic from the roasted skins, mix into tomatoes. Season and serve.

Roasted Vegetable Pitta

1 red onion, chopped
1 courgette, chopped
1 red pepper, chopped
1 green pepper, chopped
1 portobello mushroom, sliced
2 garlic cloves, chopped
1 tbsp olive oil
1 tsp fresh basil
2 tsp green pesto
2 tsp low-calorie mayonnaise
4 wholewheat pitta bread, warmed

Preheat oven to 220C/ 425F/gas mark 7. Place all the vegetables and garlic in the baking tray, drizzle over the oil and herbs and cook for 15-20 minutes.Fill the pita pockets with the warmed roast vegetables and add 1/2 tsp of pesto and mayonnaise. Can be served hot or cold.

Scrambled Egg with Crab

Serves 4

9 large eggs, beaten and seasoned ( you can substitute some whole eggs with egg whites and cut calories)
1 tbsp butter (or low fat butter substitute)
2 tbsp low-fat creme fraiche
6oz/170g tin crabmeat (in brine) or fresh white crabmeat

Gently heat pan and add butter, once melted add beaten eggs.

1 minute add drained crabmeat and stir until cooked (should still be moist). Lastly stir in creme fraiche and serve with whole grain toast.

Beef Slimitoff

Serves 4

8 oz/225g rump steak, cut into strips
4oz/ 100g button mushrooms, halved
3 tomatoes,halved
1 large onion
1 tsp french mustard (use tomato puree if preferred)
1 tbsp plain flour
5oz/150g natural low-fat yoghurt
pinch dried mixed herbs
salt and pepper
olive oil

Heat oil in pan and add mushrooms, onion and tomatoes - cook for 5 minutes.

Stir in flour and mustard, then add steak. Fry until browned. Now add the yoghurt and herbs. Heat through gently (be careful as yoghurt can seperate), stirring well. Season and serve with boiled rice.

Easy Apple Oatie

serves 2

1 cooking apple, chopped ( adding a handful of blackberries makes a change)
juice of 1 lemon
5 tbsp rolled oats
2 tsp brown sugar

Toast the oats under a grill or in oven, until golden and crunchy. Add lemon juice to apple and cook on hob, stirring until soft. Add sugar to taste and place fruit in bowls. Sprinkle on toasted oats and serve.

Chinese beef broth

Serves 4

14oz/400g braising steak, sliced into strips
1 medium onion, chopped
1 garlic clove,chopped
1 red chilli, chopped
1 tsp fresh ginger, chopped
2 pints/1.2 litres beef stock
olive oil

to serve
9oz/250g rice noodles
4oz/110g beansprouts
4 spring onions, chopped
4 tbsp fresh coriander, chopped
1 tbsp fish sauce
juice of 1 lime

Preheat oven to 170c/ 325F/gas mark 3. Heat oil in pan and fry beef, onion, ginger, garlic, chilli and once browned add stock. Place in a casserole dish and cook in an oven for 2-3 hours until tender.

Season with lime juice and fish sauce. Cook noodles with hot water. Place cooked noodles in bowls with a handful of beansprouts, coriander and spring onion. Ladle the beef and veg onto the noodles and then fill up with stock. Serve.

Fish Chowder

Serves 4 - 254 calories per serving

7 oz/200g raw prawns, shelled
7 oz/ 200g raw white fish (cod/haddock/coley), skinned and chopped
1 large onion, chopped
2 tbsp white wine
6 ripe vine tomatoes, chopped
2 garlic cloves, crushed
pinch saffron
tsp fresh dill, finely chopped
1 1/2 pints/850 ml fish stock
juice of 1 lemon
1 tsp low-fat creme fraiche
1 tbsp olive oil

Heat oil in a pan and cook onion until soft. Add tomatoes, garlic and saffron and cook for a further 2 minutes. Add wine and stir, then add hot fish stock and bring up to the boil. Turn down heat and simmer with lid on for 30 minutes. Add the white fish and prawns and heat through until the fish is cooked. Add lemon juice and cook for another minute. Take off the heat and swirl in creme fraiche. Serve, adding the dill as garnish.

Light lemony Chicken

Serves 2

2 chicken breasts, raw and skinless
2 garlic cloves, crushed
1 tbsp olive oil
1 lemon, juice and 1 tsp finely grated zest
tbsp fresh thyme, chopped

Open out the chicken breasts, by slicing down the side. Cover with a square of tinfoil and then use a rolling pin to flatten into an escalope.

Mix lemon juice, zest, crushed garlic, thyme and olive oil together. Brush the escalopes with the lemon herb mix, cover and leave for 20 mins in the fridge.

Heat frying or griddle pan until hot and sear the escalopes one at a time for 2 minutes on each side, or until all juices run clear. Serve.

Tasty Chicken Salad

Serves 2

7 oz/200g chicken, cooked (skin removed), roughly chopped
1 red onion, thinly sliced into rings
juice of 2 limes
5oz/200g green french beans, cooked for 3 mins in boiling water
1/2 cucumber, chopped
8 cherry tomatoes, halved
1 red chilli pepper, finely chopped
1 iceberg/cos lettuce , torn apart and into rough pieces
handful fresh coriander, chopped
1 tbsp toasted sesame oil/extra virgin olive oil
1 tbsp fish sauce


Soak the onion rings in the lime juice for 30 mins. Add chilli, fish sauce and oil and stir. Next add chicken, cooked beans, cucumber, coriander and cherry tomatoes. Spoon onto a bed of lettuce and serve.

More easy to cook diet recipes

Emma's Diet Tip

Buy a pedometer and try and do a few more steps every day.