February 14, 2011

Beef Pasanda

I was pleasantly surprised by this dish. Curry is another dish that I’m not usually too keen on but this was subtle enough to be enjoyable. I’m sure you could alter the quantity of curry powder to your own taste.

Recipe Source: Rosemary Conley Magazine

Serves – 4 ; Calories – 202 / Fat – 6.4

  • 1 Red Onion, diced
  • 2 Garlic Cloves (my shortcut – use Garlic Salt)
  • 450g Lean Frying Steak, sliced
  • 1x2cm piece fresh ginger, peeled and finely chopped (my shortcut – use Ground Ginger)
  • 2 tsps ground coriander (my shortcut – use dried coriander)
  • 1 tbsp Medium Curry Power
  • 1 Beef Stock Cube
  • 2x400g Cans Chopped Tomatoes
  • Salt and Freshly Ground Black Pepper
  • Fresh Coriander to serve (optional)


  1. Heat a non-stick pan and dry fry the onion and garlic until onion is lightly browned. Add the beef and cook until sealed, then season with salt and pepper.
  2. Add the ginger, ground coriander and curry powder, mixing well and cook out on a low heat for 2 minutes before adding the stock cube and canned tomatoes.
  3. Cover and simmer for 30-35 minutes until the beef is tender and the sauce reduced.
  4. Sprinkle with fresh coriander and serve with 50g (uncooked weight) boiled basmati rice.
  5. Rosemary’s Tip – Make sure you cook out the spices so that you end up with a mellow-flavoured curry.

February 7, 2011

Cod with Chorizo and Tomatoes

I am not a huge fan of fish but thought I would give this a try – so glad I did because it was delicious.  The combination of all the ingredients were spot on and I thoroughly enjoyed it.

Recipe Source: Good Housekeeping Magazine

Serves: 4 ; Calories: 309cals per serving

  •  500g baby potatoes, halved if large
  • 25g butter
  • 75g chorizo, skinned and cut into 1cm chunks
  • 4x 125g Cod Fillets, skin-on
  • 100ml White Wine
  • 200g Cherry Tomatoes 
  1. Cook the potatoes in a large pan of boiling salted water for 10min or until tender. Drain
  2. Meanwhile, heat butter in a large frying plan over a medium high heat. Fry chorizo for 2min or until golden. Add cod, skin-side down, and fry 4min. Carefully turn fillets and cook for 1min on other side. Lift fish out of pan and put on to a warm plate. Cover with foil.
  3. Add wine, tomatoes and rosemary to the pan. Bubble for 2-3min until the liquid is slightly reduced and the tomatoes are starting to burst; check seasoning.
  4. Serve the fish with the potatoes and seasonal green vegetables, and spoon over the tomatoes and chorizo sauce.
February 3, 2011

Pork and Pepper Fajitas

Another of Rosemary’s dishes that I really enjoy. It feels quite indulgent and not at all low fat! I prefer to use chicken rather than pork.

Recipe Scource: Rosemary Conley Magazine

Serves – 4 ; Calories – 276 / Fat – 11.3g

  •  225g Lean Pork, cut into strips
  • 1 garlic clove, crushed (or cheat like me and use Garlic Salt)
  • 1 Red and 1 Green Pepper, seeded and sliced
  • 1 Red Onion, sliced
  • 2 tbsps Fajita Seasoning
  • 2 tbsps Chopped Fresh Chives
  • Juice of 1 Lime
  • 8 Cherry Tomatoes, halved
  • Salt and Freshly Ground Pepper
  • 4 Flat round Tortilla Breads
  • 2 tbsps Low Fat Yogurt
  1. In a preheated non-stick wok or frying pan, dry fry the pork and garlic until sealed. Season with salt and black pepper 
  2. Add the red and green peppers, red onion and fajita seasoning and cook for 2-3 mins 
  3. Add the chives, lime juice and cherry tomatoes. Mix well and serve with warmed tortilla breads and low fat yogurt, plus a mixed salad
December 8, 2010

Red Wine Lamb


I love this recipe, the red wine sauce is heavenly.  The portion size is quite small but at only 168 calories there’s plenty of room to bulk up with vegetables,  potatoes or rice.

Recipe Source: Rosemary Conley Magazine.

Serves – 4 ; Calories – 168 / Fat – 5.1g

  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 225g lean lamb steak, diced
  • 1-2 tsps vegetable stock powder
  • 1 tbsp plain flour
  • 150ml Red Wine
  • 400g Can Chopped Tomatoes
  • 1 tbsp Chopped Fresh Thyme
  • Salt and Black Pepper
  • 1 tbsp chopped fresh parsley to garnish
  1. Heat a non-stick pan, add the chopped onion and garlic and dry-fry until soft.
  2. Add the diced lamb to the pan to lightly colour it and season with salt and black pepper. Add the stock powder, sprinkle the flour over and continue cooking for 1 minute.
  3. Gradually stir in the wine and the remaining ingredients. Reduce the heat and simmer gently for 30 minutes until the lamb is tender.
  4.  Note – this is a good recipe for making ahead and freezing.  

December 1, 2010

Couscous Stuffed Tomatoes

 Another Rosemary Conley recipe from the magazine. Rosemary wrote this recipe for cooking on the  barbecue; however you can just as easily heat the stuffed tomatoes in a heated oven.

 The recipe states this is for 4 people however I serve it for 2 with a green salad and low fat dressing for a nice light lunch.

Serves – 4

Calories – 102 / Fat – 4g 

  • 4 Beef Tomatoes
  • 50g (2oz) Couscous
  • 100ml Vegetable Stock
  • 4 Spring Onions, finely chopped
  • 50g (2oz) Ricotta Cheese
  • 2 tsps Basil Pesto
  • Salt and Freshly Ground Black Pepper
  1. Using a sharp knife, slice off the tops of the tomatoes and reserve. Using a dessertspoon, scoop out the insides of the tomatoes and discard.
  2. Place the couscous in a mixing bowl. Heat the vegetable stock until boiling then pour onto the couscous. Allow to stand for 1 minute and then use a fork to fluff up the grains.
  3. Chop the reserved tomato tops into small dice and add to the couscous along with the spring onions, ricotta cheese and pesto. Season with salt and black pepper then spoon into the tomato shells.
  4. Cook on a preheated barbecue for 8-10mins
November 24, 2010

Tikka Beefburgers


I found this recipe on the Rosemary Conley Website – they are rather tasty if a bit on the small side.

Recipe Video online – http://www.rosemaryconley.tv/Recipes/Main-Courses/vx/2712_935242/Tikka-Beefburgers.aspx

Nutritional Info

  • Serves 4
  • Fat per serving 7.5g
  • Calories per serving 148Kcal


  • 400g extra lean minced beef
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 50g chestnut mushrooms, finely chopped
  • 2 tsps tikka curry powder
  • 1 tbsp chopped fresh mixed herbs
  • 1-2 tsps vegetable stock powder
  • salt and freshly ground black pepper

 Cooking Instructions

1. Place all the ingredients in a large mixing bowl and combine well with a wooden spoon.

2. Divide the mixture into 4 equal portions and, using the palms of your hands, press them into burger shapes. Flatten them slightly, then place in the refrigerator to chill for 30 minutes.

3. Preheat a grill or barbecue. Cook the burgers for 20 minutes, turning them every 5 minutes to brown both sides. Slice one of the burgers in half to check that the centre is cooked.

4. Serve 1 burger per person in a brown or multigrain bread roll accompanied by a salad tossed in oil-free dressing.

Tips: Pressing into flat burgers cuts down on cooking time and prevents the outside from drying out.

November 15, 2010

Cheesy Broccoli and Rice Casserole


 This is another recipe using condensed soup and is one of my favourite lunches.

 Serves 1 – Per Serving – Approx 215 calories


  • 100g Broccoli Florets (30 calories)
  • ½ Can Low Fat Condensed Mushroom Soup (70 calories)
  • 50g White Rice (65 calorie)
  • 20g Low fat Cheddar Cheese, Shredded (50 calories)
  1. Boil rice in a pot for 5mins then add broccoli and boil for a further 5-10mins until rice is cooked and broccoli is tender.
  2. Drain and place in a casserole dish.
  3. Mix in the condensed mushroom soup.
  4. Sprinkle cheese over the top and place in oven (180 Celsius) to heat through (10-15 min).
November 9, 2010

Creamy Mushroom Tagliatelle

 Using Condensed Soups is a quick, low cal method of rustling up a quick lunch or light supper.

 Serves 1 – Per Serving – Approx 219 calories

  • ½ Can Low Fat Condensed Mushroom Soup (70 calories)
  • 75g Chopped Mushrooms (15 calories)
  • ¼ Chopped Red Onion (8 calories)
  • 35g Tagliatelle (126 calories)
  • Seasoning to taste
  1. Boil the tagliatelle according to the instructions.
  2. Dry fry the chopped mushrooms and red onion
  3. Add the Low fat Condensed Mushroom Soup to the mushrooms / onions
  4. Add seasoning to the sauce to taste
  5. Drain and serve the tagliatelle topped with the Mushroom Sauce
November 5, 2010

Leafy Lambada Lasagne

Serves – 2

    Calories – approx 175cal / Fat – 2.5g  
    I can’t remember where I found this recipe, it may be one from Scottish Slimmers. It is surprisingly tasty and I guess you could try this with other of your favourite vegetables for the filling. (I have used calories in brackets for key ingredients– this may vary with different brands)

  • Spray Oil
  • 1 Onion, chopped
  • 1 Garlic Clove, crushed
  • 1 tbsp Tomato Puree
  • 400g Can Chopped Tomatoes (88cal)
  • Large Pinch Italian Seasoning
  • 1 Vegetable Stock Cube or OXO Chicken
  • 1 small aubergine, cut into cubes
  • 1 large courgette, sliced
  • 1 large carrot, sliced
  • 6 large savoy cabbage leaves
  • 200g pot virtually fat free natural fromage frais (92cal)
  • Salt and Black Pepper
  • A little grated nutmeg
  1. Spray a saucepan with oil and heat. Cook the onion and garlic gently until soft. Stir in the tomato puree and cook for 1 minute, stirring.
  2. Add chopped tomatoes, Italian seasoning, crumble in the stock cube and stir well. Stir in aubergine, carrots and courgettes. Simmer gently for about 20 minutes, stirring occasionally.
  3. Remove the tough stalks from the cabbage leaves and boil for about 2 minutes. Drain.
  4. Place 2 cabbage leaves in the bottom of a shallow heatproof dish. Top with half the vegetable mixture. Repeat the layers and finish with a layer of cabbage leaves.
  5. Add a pinch of salt and lots of black pepper to the fromage frais. Spread over the cabbage leaves and sprinkle with a little grated nutmeg.
  6. Cook lasagne for 5-10 minutes under a hot grill, until fromage frais is firm.
  7.  Suggestion – Sprinkle a little low fat grated cheese over the top before grilling – just remember to add the extra calories.

October 17, 2010

Duck with Noodles

Taken from the Tesco Magazine 

Serves – 4

Calories – 240 / Fat – 10g

  • 2 Duck Breasts
  • Pinch Sea Salt
  • 1 tbsp vegetable oil
  • 1 clove garlic, finely sliced (or cheat like me and use Garlic Salt)
  • 1cm Ginger Root, finely sliced (or cheat like me and use ready made Gounded Ginger)
  • 1 Bunch Spring Onions, finely sliced
  • 200g (7oz) Chinese Greens, sliced
  • Packet of egg noodles
  • 1 tbsp Oyster Sauce
  • 1 tsp Soy Sauce
  1. Preheat the oven to 190C, 375F, Gas 5. Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes. Leave to rest for 5 minutes.
  2. Thinly slice the duck and put it to one side. In a hot work (or frying pan) heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.
  3. Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck. Sprinkle over the remaining spring onions and serve.

 Note – could probably reduce the calories even further by removing the duck skin.