Mexican Corn & Samp Salad (with Citrus Dressing)

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Okay, this was VERY experimental!  I haven’t even HEARD of a samp salad before 🙂 But inspiration hit (while looking for a new ‘carb’ option to try) and this is what transpired.

Dressing: (leave to infuse a bit).  By the way, this salad can be made in advance, just add the tomatoes and salt just before serving otherwise it becomes soggy.

Okay, where was I…  yes, the dressing (mix it all together):

1oml olive oil

2 TBSP freshly squeezed orange juice

2 TBS lemon juice

2 TBS White Wine Vinegar

1/4 tsp fresh garlic

A dash of cayenne pepper

A dash of ground cumin

Then,

Mix together (or pack in layers if preferred):

200g corn kernels (I used frozen corn, covered with boiling water and left to stand for 10 minutes, no need to cook)

140g cooked samp (I cooked this in advance, because it does take a while to cook – and then left to cool)

200g red kidney beans (tinned and drained)

100g chopped tomato

50g chopped onion

100g chopped mixed peppers (I used green and red)

Salt and Pepper to taste

 

Pour dressing over, and voila!  I actually wanted to add some fresh coriander as well, but realised I was all out.  Next time 🙂

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WL Breakdown, serves 2 (LARGE portions), 1 Serve = 2 CC, 1 Prot, 1.5 Veg, 1 Fat

 

 

 

 

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Corn and Mussel Chowder

I hang my head in shame – no post in 3 months… crazy!  But I think most people feel like me – this year is simply going too fast.  May, June and July simply seems like a blur!  Phew…  Anyway, time to get back on track!  Here we go 🙂

This soup is super tasty and super easy to prepare!

Corn and Mussel Chowder

150g chopped onion

10ml olive oil (lemon infused – or add a good squirt of lemon juice)

1 chopped chilli (can be omitted)

500ml chicken stock

400g frozen corn (pour boiling water over and leave to stand for a few minutes)

400g potato (cubed)

400g mussel meat

Salt and Pepper to taste

Fresh coriander or parsley to serve

 

Fry chopped onions in olive oil until soft.  Add potato cubes and chicken stock and simmer until soft.  Add 1/2 of corn and liquidise soup with handblender.  Add rest of corn and mussel meat, season.  Simmer on medium heat for about 5 minutes (mussel meat cooks quickly)

Serve with fresh coriander or parsley.

 

Serves 4.

1 Serving = 1 Prot, 2 CC, 1/2 Fat, 1/2 Veg

 

 

 

 

 

Corn & Pea Salad with Feta

I love a good corn salad – maybe because I am kinda a ‘quanity over quality’ person! LOL!  Okay, not that I’m saying that I don’t value quality – and also I am NOT saying that corn is nothing more than a bowl full of empty quanity!  Hahaha!  So maybe I must just shut up now!  🙂

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200g frozen corn (I just poured boiling water over and leave it to stand for about 10 – 15 minutes, no cooking required)

70 g frozen peas (using the same ‘no-cook’ trick as above!)

1/4 chopped onion

1/4 chopped green pepper

30ml low fat mayo

15ml sweet chili sauce

20g chopped peppadews

Salt and Pepper to taste

30g low fat feta

Lettuce to serve

 

 

1 Serve – 2 CC, 1 Prot, 1 Fat, 2 Veg

 

Mexican Rice Salad

70g cooked brown/wild rice

100g corn kernels

10og cherry tomatoes

50g chopped green pepper

130g tinned baked beans (drained, so that it isn’t too ‘saucy’)

5ml lemon infused olive oil (or just add a few drops of lemon juice to plain olive oil)

a sprinkling of smoked paprika and cayenne pepper

Salt and Pepper to taste

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This salad is lovely and colourful!  You can pack it in layers in a clear bowl, or mix it all together, served on a bed of lettuce like I did 🙂

Serves 1: 2 CC, 1 Prot, 1.5 Veg, 1 Fat

Moroccan Pumpkin and Corn Soup

Moroccan pumpkin and corn soup with a big blob of fat free cottage cheese!  😀

Dead easy – 250g pumpkin, 100g potato, 1/4 tsp Woolies Moroccan Rub, salt and pepper to taste, 125ml chicken stock (top up if needed).

Boil until soft and liquidise.

Add 100g corn kernels and cook for another couple of minute.

Top with fat free cottage cheese.

And voila!

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Curried Sweetcorn Soup (with Lentils)

Curried Sweetcorn Soup (with Lentils)

Adapted from Fresh Living Magazine July 2015

 

Serves 2

1 Serving: 1 Veg, 1 fat, 2 CC, 1 Prot

 

150g leeks

¼ tsp crushed ginger

½ tsp crushed garlic

¼ tsp crushed chilies

½ tsp turmeric

5ml olive oil

400g frozen corn kernels

15ml mild curry powder

1.5 cup chicken stock (vegetarians can use veggie stock instead)

200ml coconut milk (to save a fat portion I used fat free milk with a few drops coconut essence)

200g cooked red lentils

 

Fresh coriander to serve

 

Fry leeks in olive oil with ginger, garlic and chillies

Add the rest of the ingredients and simmer for about 20 minutes

Liquidise ½ (I personally prefer a ‘smooth’ soup, but you can leave it as is!) and serve with fresh coriander

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Corn Mini Quiches

Serves 1

2 CC, 1 Prot, 1/2 Veg

 

Mix together:

100g corn kernels

2 TBSP self-raising flour

1 egg

50ml milk

Chopped Spring Onion and Coriander to taste

Salt and Pepper

 

Bake in mini-loaf or muffin tins for 15 minutes at 160C.
Serve with Sweet Chili and Mayo sauce and salad.

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Mexican Casserole

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5ml olive oil

20g red onion, chopped

75g WL bacon, cut into strips

80g red pepper, chopped

200g corn kernels

100g WL pasta sauce

1/4 teaspoon Woolies Chicken Fajita spice (or a sprinkle of cumin, smoked paprika and cayenne pepper)

Chillies and garlic to taste

Salt and Pepper to Taste

Fresh coriander to serve

Fry onions in olive oil, add red pepper and bacon and fry for a few minutes.  Add spices, chillies and garlic.  Stir in corn kernels and fry for 2 minutes.  Stir in pasta sauce and transfer to oven proof dish and bake in oven for 20 minutes for 180C.

Serve with fresh coriander (was too hungry, forgot to add!  LOL!)

For vegetarian option.  Omit bacon and use low fat cheese to sprinkle over before baking in the oven.

 

WL serves 1

1 Protein, 2 CC, 3 Veg, 1 Fat