100g baby potatoes, quartered
100g sweet potatoes, cubed (small to medium cubes – if the cubes are too large it may not cook through properly)
Smoked paprika (2 ml – can be quite strong, so be careful)
Cayenne pepper (to taste)
Salt and Pepper to taste
1 boiled egg, quartered
1 small spring onion, chopped
3 small gherkins, sliced
a handful (or two) lettuce and fresh herbs (mix)
30ml low fat mayonnaise
15ml lite chutney
Place baby potatoes and sweet potatoes in an oven bag, mix with spices and seasoning and bake in the oven at 180C for about 30 minutes until soft. Set aside to cool.
Once cool, assemble salad. Make a bed of lettuce first. Mix gherkins, spring onions and potatoes gently (so that potatoes doesn’t break). Spoon on top of lettuce. Place egg quarters on top. And serve dressing(mayo and chutney mix) on the side.
Serves 1: 2 CC, 1 Prot, 1 Fat, 2 Veg
A lovely Mother’s Day treat! 🙂
French Toast in a Mug
Serves 1 = 1CC, ¼ Milk, 1 Prot, 1 Fruit
1.5 slices Albany Ultima Bread, cut into bite sized pieces
¼ cup fat free milk
¼ teaspoon mixed spice
¼ teaspoon cinnamon
A pinch of salt
1 sachet sweetener
In a microwavable mug, mix egg, milk, honey, spices, raisins and salt together well (otherwise the egg will separate). Add bread pieces and press it down until submerged within the liquid. Microwave for 2 minutes in total – stopping every 30 seconds for 10 seconds (so that it doesn’t boil over) – make sure you use a large enough mug. Let it cool for a couple of minutes, sprinkling additional cinnamon on top if preferred.
2 CC, 1 Prot, 1/2 Veg
100g corn kernels
2 TBSP self-raising flour
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.
Serves 4 (5 mini frittatas per person)
4 eggs, ¼ cup of milk, aromat/salt, black pepper = whisk together!
- Balsamic Roasted Red Onions
- Roasted Butternut
- Feta (or any other low fat cheese)
- Lean Ham
- Smoked Chicken
- Roasted Peppers
- Corn Kernels
- Fresh Herbs – basil, coriander, parsley
- Italian Herb mix
- Smoked Paprika
- Cayenne Pepper
- Lemon Pepper
I used Roasted Butternut, Roasted Yellow Peppers, Cherry tomatoes and Corn with fresh parsley and smoked paprika.
Spray muffin/quiche pan with non-stick spray. Place mixture of fillings (mix and match to your taste – I mixed it up a bit in different combinations) in shallow muffin/mini quiche pans. Pour egg and milk mixture over. Top with herbs and other seasonings.
Place in pre-heated oven (180C) and back for about 8 minutes.
Serve with Spicy Tomato and Garlic Chutney. Great for breakfast of a light meal!
Note: I love experimenting with tastes and flavours, so I do create my own dishes and recipes – if you’d like to share anything on this blog please feel free to do so – but kindly give me and/or this blog credit.