Recipes For Dinner

Want recipes for dinner tonight? O.K., well, find out how to make lemon chicken and vegetables, or healthy fish and chips.

Recipes For Dinner:

Lemon Chicken and Vegetables

Lean chicken breast
100ml freshly squeezed lemon juice (can also use artificial lemon juice)
2 cloves of garlic
1 pale skin, peeled potato
20 gram peeled sweet potato 10 grams peeled carrots
20 grams green peas

Prepare the vegetables and place in a steamer. Cook until vegetables are tender.

Crush garlic and rub coarsely into the lean chicken breast. Place the chicken breasts under the grill and baste periodically with lemon juice.

Grill the chicken until flesh is thoroughly cooked. Serve with vegetables immediately.

Serves 1

Fish Curry (1 serving)

1/2 cup		Fish or Vegetable Stock
1/4 tsp		Chili Powder
1/2		Potato
1 tsp		Corn Flour
3/4 cup		Water
1/4 cup		Frozen Peas
1/4 cup		Jasmine and Basmati Rice
1/2 tsp		Korma Curry Paste (mild)
2 1/4 tbs		Plain Yogurt
125 g		Raw Perch

1	If you are using stock cubes, combine the stock cube with water in a cup. Add in the curry paste, corn flour and chili powder. Mix thoroughly and leave for 10 minutes to sit and combine.
2	Peel and wash potato and cut into bit sized portions. Rinse the rice and cook in a rice cooker or if using a saucepan, add 2 cups of water for every cup of rice you cook. Cook until the rice has absorbed the water, stir thoroughly. Wait until the water has boiled off and there is a thin layer of crust on the bottom of the saucepan. Take off the burner.
3	Add the fish whole or in pieces to a frying pan, add the stock mixture and potato and water. Cook with the lid on for 10 minutes or until the fish meat has turned white.
4	Take the lid off and cook until potato is soft. Add in the yogurt and peas and cook for a couple of minutes. Take off the burner.
5	Serve the rice and fish curry together.

Servings: 1

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		257.37
Calories From Fat (11%)		28.26
		% Daily Value
Total Fat 3.61g		6%
Saturated Fat 1.03g		5%
Cholesterol 115.77mg		39%
Sodium 372.99mg		16%
Potassium 1079.80mg		31%
Carbohydrates 24.35g		8%
Dietary Fiber 2.97g		12%
Sugar 2.14g
Sugar Alcohols 0.00g
Net Carbohydrates 21.38g
Protein 32.37g		65%

Cooking Tips

This fish curry is a great little one if you want a quick and easy meal. It takes a couple of minutes to put together the sauce and then you just dump it into the frypan to cook. I went away and wrote some of this article.

If you are not used to curries, have a glass of water or milk nearby to take the edge off. This is a very mild curry, I found that this recipe tastes bland on first tasting and then builds into a nice spicy flavor. Great for first time curry tasters or sensitive palates.

This recipe has a medium to high amount of cholesterol in it depending on the type of fish you use. It represents just over a 1/3 of your daily intake of cholesterol. It has about 3.61 g of fat in it which represents about 6% of your daily intake of fat.

Recipe Source

Author: Jenny Mathers

Web page: http://www.savvy-fat-burning-food.com

Recipes For Dinner:

Fish and Chips

2 fillets of Barramundi, Hoki or Basa
2 potatoes peeled and cut into chips
1 clove of garlic
A sprinkling of thyme
Pepper
Ground Cloves
1 teaspoon olive oil
Lettuce
6 cherry tomatoes
peas and diced carrot

Pre-heat the oven to 390 degrees Fahrenheit or 200 degrees Celsius.

Place fish fillets, and in a separate compartment, peas and diced carrot into a steamer and steam cook for 20 - 30 minutes depending on the size of the fillets.

Place the cut chips into a plastic bag. Put the olive oil into the bag and coat the chips thoroughly in the oil by closing the bag and shaking vigorously.

Add pepper and ground cloves to the bag and shake further until all the chips are coated in the dried herbs. Add your own herbs as you feel appropriate.

Place the chips onto a chip tray, preferably one with a grate or wholes in the bottom to allow the chips to cook and become crispy. Place the tray in the oven for 30 minutes.

Remove the chips from the oven and serve with the steamed fish, peas and carrot. Add the lettuce and cherry tomatoes to the plate and enjoy.

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