Annebelle Joy's diet saving recipes

[Annabelle Joy]

Here are a few recipes that have helped me ensure that I don't break my diet.

AJ's Chicken Nuggets

Really,all that's mine in these is the size and how I use them. I think the original recipe comes from the Chicken section of the lifestyleclinic.com.au recipes. Lifted straight from the site, it's

CHICKEN MINCE - allowance
ZUCCHINI - 1/2 veg allowance (cut very tiny)
MUSHROOMS - 1/2 veg allowance (cut very tiny)
Onions Approx 2 TBSP
Dried Garlic Approx 1 tsp
Pepper Seasoning (1/2) tsp
2 Crackers finely crumbled.
Spray Oil.

In a bowl combine chicken, mushrooms, zucchini, onion and garlic.
Crush your crackers and add lemon pepper to the crumbs.
Roll your rissole into balls (I usually get about 8 small ones) then coat each ball and flatten it into the crumbs to make sure you get it all covered.
Spray your non stick pan with little bit of oil and cook to your liking!
Source: Gourmet Diet Chef (CENTRAL COAST)

The first version I saw was posted by hexi and, from memory, she mentioned just grated zucchini and grated yellow squash for the vegetables, mixed with the minced chicken and the crumbs. Emma recently posted a version (on this site) with kaffir lime leaves (not easy to obtain where I shop).

Anyway, my version is as follows:

Mince your full chicken allowance in a food processor.
Grate zucchini to half your vegetable allowance.
Add finely minced or grated any other vegetables that you have on hand to make up full vegetable allowance. Suggestions are any of: yellow squash, small quantity of fresh or dried tarragon, garlic, mushrooms, white or spring onions, celery.
Add curry powder to taste (roughly one teaspoon).
Crumb finely one or two crispbread (I use two) and add them.
Mix all together and make into nugget sized portions. I get 12 out of my recipe. Spray pan with oil and fry both sides until cooked and browned.

I then cool, package and freeze. If I am going out to a restaurant, or a finger food party, I microwave them until very hot and take them in my bag, just in a plastic bag. I can take them out one by one and eat them from my lap. They stay at least luke warm for up to a couple of hours. I did take them once when I wasn't sure if I'd be home, but did have a microwave available. I left them frozen until I needed them, so I could have returned them to the freezer if I hadn't needed them.


Ricecake and Mango Snack

I wish I could remember who gave me this hint. Please tell me if it was you. I love it and it's really helped when I've felt hungry between meals because it's quite filling. It even makes a rice cake a treat.

Slice half a mango allowance and spread the slices over one rice cake.
Eat and enjoy.

I've also used half a peach, half a nectarine and half an apple, grated and with cinnamon.

Tuna Vegetable Soupy Stew

This one came in handy when I arrived home late one night and realised that I hadn't taken any meat out of the freezer. It doesn't take long, petty much uses whatever you have on hand, and tastes good. It's also nice taken out, e.g. to work, and microwaved.

Tuna, full allowance
A mix of vegetables, full allowance, chopped finely. Anything that's available and seems suitable at the time. Suggestions are capsicum, celery, tomato, garlic, white or spring onion, cauliflower, zucchini, spinach, mushrooms, cabbage.
Pepper and a pinch of mixed herbs.
Water. Start with half a cup and add more if you need it.
Finely crushed crispbread, one or two.

Mix tuna, vegetables, herbs, pepper and water together and cook until vegetables are tender.
Add crispbread to thicken and serve. Alternatively, serve watery and eat the crispbread with it.


Emergency meal when out

Early on I went out for the day and forgot all about lunch. My solution at the time was to buy a small can of tuna and a Lebonese cucumber at a supermarket and eat those. However, a possible solution that can be carried with you in the car or even your bag would be a small tin of tuna and a tin of button mushrooms. Not exactly haute cuisine, and you might want to go somewhere private to eat it, but it is Cohen's food. Just know in advance how much tuna and how many mushrooms make up your allowance -- and have a can opener if you don't buy ring pull cans.


I'll add anything else that I might think of as I remember or discover it.

I hope this helps some of you.

AJ

[Cheral]

Thanks for the chicken recipe AJ, This is my preparation day, so I am going to make these for lunch tomorrow to take to work. I made some Thai Chicken balls from this site when I first started and they were yummy, so reckon this will be too.

I have started slipping some crispbreads in my bag when I go out, just in case I am tempted. Will throw a tin of tuna in too.

Cheral

[thenewvee]

Thanks AJ, these recipes and tips look great!

Vee

[sundaymorningstaple]

AJ,

I'm not much of a cook and I tend to keep things very simple (my better half is an excellent cook) but the chicken nuggets thing sounded good and my wife is working today so am fending for myself. I decided first of all that I wanted a chicken burger. Almost wrote a question here regarding portobello mushrooms but found the answer insomuch as they have to be cooked! I was going to use two portobello mushroom caps de-stemed and de-gilled as my "buns". So in the end I stilll used the mushroom caps but tossed the gills & diced up the remaining stems, some zucchini, celery & onions and CB's. All weighed with the prepared mushroom caps up to allowance. Then ground up 4 salada crackers mixed all well with freshly minced chicken and then stuffed the two mushroom caps with the mix. also made two small patties with the balance of the minced mix then lightly sprayed the lot with EVOO and into a toaster oven covered for 10 minutes then 10 minutes uncovered to brown. Not too bad considering....

As far as seasonings are concerned, I used ground pepper, garlic & sage but this is an area in which I'm clueless, especially regarding quantities. I could have used a lot more seasoning for sure, at least according to my taste buds. Additionally, next time I'll cut back on some of the vegs in the burgers in order to top the stuffed mushrooms with a slice of tomato added near the end of the baking.

[Annabelle Joy]

That photo looks pretty good, SMS. Don't show your wife or you might find yourself cooking more of the meals

I imagine your vegetable allowance is more than mine. I doubt I would be able to have two mushroom caps plus vegetables in the burgers.

Have you seen Peter 14.7's mushroom recipe? It might be worth posting your recipe there also, for the people who love mushrooms.

AJ

[sundaymorningstaple]

AJ,

My allowance for this was my 3rd meal allowance as I plan on having baked fish this evening which is my 2nd meal.

My 3rd meal allowance was 125g Chicken + 105g Veg. The portobello's were not overly large ones, only measuring around 7~7.5 cm in Diameter and de-gilled and stems removed they only weighed around 52~55g for both. Oh, the wife came home and already saw the photo (you're right!) and her eyes lit up! She's gone to church now but wants me to show her how I managed to get the batter/crumbs to stay on the fish for baking tonight (without egg that is).

[thenewvee]

Hi SMS

Your chicken stuffed mushrooms looked great! I shall definitely give it a try sometime. I've never had portobello mushrooms before

Vee

[new_ruby]

Hi AJ,
Can you pls tell me which crispbreads you use for the chicken nuggets?
Thanks
Ruby

[Annabelle Joy]

I use Saladas, Ruby, and I use two of them.

AJ

[angellove]

I tried this to bring to office. i now enjoy cooking.

[ozrockit]

chicken nuggets were awesome! thanks