Healthy Recipes Blog

Turkey Burgers
Posted on 01.10.07 by Administrator @ 2:57 am

Here’s a great recipe if you’ve got some turkey breasts still to be used after Christmas. It makes twelve burgers and they’re perfect in a bun with salad and tomato…

Turkey Burgers

These tasty burgers can also be eaten sandwiched between a bun and layered with salad and tomato ketchup.

450g/1lb turkey breast, chopped roughly or minced
1 onion, finely chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 apple, peeled and grated
50g/2oz fresh white breadcrumbs
1 tsp Worcestershire sauce
1 chicken stock cube dissolved in 1½ tbsp boiling water
50g/2oz plain flour
2 eggs, beaten lightly
75g/3oz fresh white breadcrumbs
vegetable oil

Mix together the turkey, onion, herbs and apple. Chop for a few seconds in a food processor. Return the mixture to a large bowl and stir in the breadcrumbs, stock and Worcestershire sauce and season to taste. Using your hands form the mixture into 12 burgers.

Dip the burgers in the flour, then in the egg and coat with the breadcrumbs. Heat the vegetable oil in a frying pan and sauté the burgers for about 4 minutes on each side or until golden and cooked through.


Filed under: Chicken & Poultry
Comments: None

Red Pesto Turkey
Posted on 11.23.06 by Administrator @ 10:01 am

Turkey’s tasty and low-fat so turkey recipes are always worth a look. THis recipe with red pesto is a really delicious dish for all the family - but don’t forget that pesto is high fat so you need to adjust your fat intake for the day accordingly

Red Pesto Turkey - serves 4

1 tbsp olive oil
4 turkey breast steaks
1 large sliced courgette
1 chopped yellow pepper
150ml (1/4pt) dry white wine
300ml (1/2pt) chicken stock
2 tbsp tomato puree
2 tbsp red pesto
4 tbsp light (low fat) crème fraiche
12 black olives

Heat the oil in a large frying pan and fry the turkey steaks on both sides until brown, then remove them from the pan and set to one side. Add the sliced courgette and chopped pepper to the pan and fry for 5 minutes, stirring occasionally.

Add the wine, allow to simmer for 1 minute, then add the stock, tomato puree and red pesto. Return the turkey to the pan, cover and simmer gently for 15 minutes.

Stir in the crème fraiche, bring the sauce back to simmering point and scatter over the olives. Serve with pasta, rice or sauté potatoes.


Filed under: Chicken & Poultry
Comments: None

Turkey and Aubergine Rolls
Posted on 10.23.06 by Administrator @ 1:23 am

Here’s a fantastic low-fat, healthy recipe my sister gave me a couple of weeks ago. I adore aubergines, so this is a new favourite of mine :-)

Turkey and Aubergine Rolls - serves 4

2 large aubergines trimmed and thinly sliced lengthways
4tbsp olive oil

Filling -

450g/1lb turkey mince
1 red onion finely chopped
4tbsp fresh breadcrumbs
2tsp ground coriander
1tsp ground cumin
Salt and pepper

Sauce-

2 tbsp olive oil
1 red onion, chopped
1tsp paprika
2 x 400g/14oz cans chopped tomatoes
2tbsp tomato puree

Preheat the oven to 200°C/400°F/Gas 6. Brush two baking sheets with a little olive oil and spread out the aubergine slices on them. Brush the slices with the rest of the oil and bake for 10-15 minutes or until golden.

For the filling, mix the turkey mince, onion, breadcrumbs, coriander, cumin and seasoning in a large bowl.

For the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Sprinkle in the paprika, cook for one minute, add the tomatoes and puree and simmer for ten minutes.

Spoon a thin layer of the tomato sauce over the base of a large shallow ovenproof dish or roasting tin. Take one aubergine slice, spoon a little filling at one end and roll up. Place in the dish with the end of the aubergine slice tucked underneath. Repeat with the remaining aubergine slices and filling, placing the rolls close together so they do not unroll.

Spoon over the remaining sauce, lower the oven temperature to 180°C/350°F/Gas 4 and cover the dish with foil. Bake for 30 minutes and serve hot with vegetables.


Filed under: Chicken & Poultry
Comments: None

Orange Chicken
Posted on 08.31.06 by Administrator @ 1:21 am

Here’s another great healthy chicken recipe for you - enjoy!

Orange Chicken - serves 2

10ml / 2 teaspoon sunflower oil
1 onion, peeled and chopped
2 chicken fillets
2 dessertspoon plain flour
1 red pepper, sliced
juice of 2 oranges, or 150ml orange juice plus 50ml water
2 carrots, peeled and sliced
10 baby potatoes or 4 medium potatoes, cut into chunks
Chopped parsley (optional)
salt & pepper, season to taste

Heat the oil in a pan and brown the onions over a low heat. Cut the chicken fillet into large pieces and toss in the flour to coat each piece. Add the chicken to the pan and brown for 2 minutes, stirring all the time to make sure it doesn’t stick.
Add all the other ingredients and place a lid on the pan and simmer over a low heat for about 20 minutes or until the vegetables are soft and the chicken is no longer pink in the centre. Check the pot whilst it is cooking to make sure there is enough liquid, adding a little extra water if required.


Filed under: Chicken & Poultry
Comments: None

Chicken Pancakes
Posted on 07.05.06 by Administrator @ 4:11 am

A friend of mine cooked this for me at the weekend and it was so delicious and so healthy that I asked her for the recipe. Hope you like it - it’s like duck pancakes but much lower fat…

Chicken Pancakes - serves 4

1 tbsp olive oil
3 chicken breasts, skinless
1 Jar/165g Hoi Sin & Spring Onion Sauce or similar
1 bunch spring onions, sliced lengthways
1 cucumber, sliced into batons
8 chinese pancakes

Trim the spring onions and slice lengthways into thin strips approx 5cm long. Cut the cucumber into 5cm chunks and slice into thin batons. Slice the chicken breasts into thin strips.
Heat the oil in the wok until very hot, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
Heat the Chinese pancakes as per packet instructions.
Once the chicken is cooked through, add the sauce, stir and heat through.
Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve to each person.


Filed under: Chicken & Poultry
Comments: None

Low-Fat Chicken Curry
Posted on 05.12.06 by Administrator @ 2:56 am

I love curry but know that a lot of restaurant and take-away Indian food is very high in fat and calories. Here’s a great, simple recipe for a tasty, low-fat chicken curry…

Low-Fat Chicken Curry

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

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.

Stir in a tablespoon of chopped fresh coriander and serve with rice and vegetable dishes.


Filed under: Chicken & Poultry
Comments: None

Turkey Chili
Posted on 05.11.06 by Administrator @ 5:02 am

Why not try this really low fat, tasty chili recipe that’s healthy and delicious…?

Turkey Chili - serves 4

2 lbs. ground turkey breast, extra lean
1 tsp. ground paprika
1 tsp. pepper
1 tsp. cumin powder
1 tsp. dried oregano
2 Tbsps. chili powder
1/2 yellow onion
1/2 tsp. red pepper, or to taste
2 tsps. all purpose flour
1-1/2 cups can crushed tomatoes
1 lb. red kidney beans, canned
1-1/2 cups water

Brown the ground turkey in a pan. Drain the fat off and add 12oz. crushed tomatoes. Add 12oz. water, garlic powder, paprika, cumin, oregano, chili powder, black pepper and diced onion and mix thoroughly.

Cover pan and simmer for 25-30 minutes. Stir every 10 minutes. Uncover skillet, add flour and mix through. Add red kidney beans, mix and let simmer uncovered for 20 minutes. Serve with steamed/boiled rice or baked potato for a tasty, satisfying, yet healthy dinner.


Filed under: Chicken & Poultry
Comments: None

Chicken Garlic Supper
Posted on 05.09.06 by Administrator @ 2:21 am

Here’s a great chicken recipe sent to me by a friend. I tried it last week and it’s delicious. Enjoy!

Chicken Garlic Supper - serves 4

Free-range chicken – either a small bird, jointed by the butcher, or 2 chicken pieces per person, skin and bones to remain in place
Olive oil
Butter – a thick slice
Garlic – 6 large, sweet cloves
Herbs – a small bunch of parsley, plus tarragon, thyme or chervil
Wine – a large glass of white wine or dry vermouth

PREPARATION:

1. Rub the chicken all over with a little oil and some black pepper. In a large pan – it can be high-sided or shallow but it must have a lid – warm enough olive oil to give a small puddle at the bottom, then add the butter. Once the butter starts to froth, put in the chicken pieces and keep the heat moderately high while they colour to a pale and even gold.

2. Meanwhile, put the whole unpeeled garlic cloves on a board and, with the flat blade of a knife, squash them so that they flatten but remain fairly intact. Throw them in with the chicken.

3. Turn down the heat so that the fat under the chicken is gently fizzing, then add a little sea salt, cover the pan with a lid and leave to cook over a low to moderate heat. The time it takes to cook will depend on the thickness of your chicken joints, but you should expect them to need about 40 minutes. You’ll have to turn them during cooking so that they colour on all sides.

4. While this is happening, pluck the leaves from the herbs and chop them roughly. Transfer the chicken to a serving dish or warm plates, then fish out the garlic (although the garlic has done its work, it may be sweet and tender and is worth adding to the plate, though the skin should be discarded at some point).

5. Tip most of the fat from the pan – what you’re after is the golden, caramelised juice stuck to the bottom – then turn up the heat, pour in the wine and add the herbs and let it all bubble. Scrape away any stuck bits in the pan, encouraging them to dissolve into the wine with a wooden spoon. Let it bubble away for a minute or two until you have a thin liquor. It should be pale and interesting.

6. Now taste the juice for seasoning – it may need salt, pepper or a squeeze of lemon juice – and spoon it over the chicken.


Filed under: Chicken & Poultry
Comments: None

Golden Chicken Pasta
Posted on 10.26.05 by Administrator @ 3:23 am

A lightly spicy chicken dish with wholemeal pasta. You can serve it with traditional curry accompaniments, plus sliced banana, shredded cocnut, onion and green pepper rings and yogurt and cucumber salad.

Golden Chicken Pasta - serves 4

25 g / 1 oz margarine
1 large chopped onion
15 ml / 1 tbsp curry powder
2.5 ml / 0.5 ground ginger
40 g / 1.5 oz wholemeal flour
575 ml / 1 pint white stock
30 ml / 2bsp mango chutney
350 g / 12 oz cooked diced chicken
225 g / 8 oz wholemeal pasta
30 ml / 2 tbsp sultanas
150 ml / 5 fl oz low-fat plain yogurt

Melt the margarine in a pan and fry onions for 4 minutes. Stir in curry powder and ginger and fry for one minute. Stir in flour and fry for one minute. Pour on the stock and stir, bringing to the boil and adding chutney and chicken. Cover and simmer for 20 minutes.

Cook the pasta in boiling lightly salted water for 12-13 minutes until tender (check packaging for exact time). Drain and pour into a greased serving dish. Add sultanas and yogurt to the pan and heat through gently until warm. Pour this over the pasta and toss with the chicken mixture.


Filed under: Chicken & Poultry and Pasta
Comments: None

Tandoori Chicken with Mint
Posted on 10.18.05 by Administrator @ 3:59 am

Here’s a fantastically tasty, fantastically low-fat recipe for you for a spicy chicken breast. It’s great eaten with a rice, salad and other trimmings such as poppadoms and chappati. Watch out for the fat content of these extras though…

Tandoori Chicken with Mint - serves 4

150 g carton low-fat plain yogurt
2 crushed cloves garlic
1 tsp ground cumin
1 tsp chili powder
pinch ground turmeric
4 skinless chicken breasts

For mint drizzle
bunch fresh mint
5cm piece of cucumber, peeled and cubed
1 small chopped clove garlic
150 g carton low-fat plain yogurt
lemon juice from one lemon

Stir together the yogurt, garlic, cumin, chili, turmeric and salt and pepper to taste in a shallow dish. Trim any fat from the chick breasts, score them deeply and let them marinate in the dish for an hour, turning them from time to time.

Make the drizzle by placing the mint, cucumber and garlic in a mini-chopper or food processor. Blend well and add the yogurt. Blend again and add the lemon juice and salt and pepper to taste. Mix and chill in the fridge.

Place the chicken breasts on a non-stick baking sheet and cook in a pre-heated oven 200°C Gas Mark 6 for 30 minutes until cooked right through. Serve at once with the mint drizzle and other trimmings.


Filed under: Chicken & Poultry and Low-fat
Comments: None

previous posts »
Hi! My name's Emily and welcome to my healthy recipes blog where you'll find loads of tempting ideas for tasty meals, suppers, snacks and much much more!

Main Menu
Home
Uncategorized
Vegetarian
Chicken & Poultry
Desserts, cakes, bread & biscuits
High-fibre
Low-fat
Pasta
Fish & seafood
Nutritional tips
Rice Dishes
Salads
Soups

Search

  • Blogroll


  • Syndication
    RSS 2.0
    Comments RSS 2.0
    WordPress

    Credits and Copyright
    Proudly powered by WordPress. All content © 2004-2005 Author
    Theme by Theron Parlin

    Archives
    May 2007
    February 2007
    January 2007
    December 2006
    November 2006
    October 2006
    August 2006
    July 2006
    May 2006
    December 2005
    November 2005
    October 2005
    September 2005
    June 2005
    May 2005
    April 2005
    March 2005

    Recent Entries
    Falafel in Pitta
    Artichoke & Pine Nut Risotto
    Turkey Burgers
    Balsamic Beetroot Salad
    Red Pesto Turkey
    Carrot Cake
    Baked Potatoes With Tuna, Cheese and Watercress
    Turkey and Aubergine Rolls
    Watercress, Feta and Rice Salad
    Orange Chicken
    Grilled Salmon Fillets with Chilli Coriander Pesto
    Pomegranate Juice
    Chicken Pancakes
    Chickpea Stew
    Mixed Vegetable Gratin