DELICIOUS WAYS TO DITCH THE POUNDS – AND ALL LOW CALORIE
PORK STEAK WITH CREAMY WHOLEGRAIN MUSTARD AND MUSHROOMS
Serves 2 (470 cals)
1 tbsp olive oil
2 lean pork steaks (150g each)
120g chestnut mushrooms, sliced
2 tsp wholegrain mustard
2 tbsp full-fat creme fraiche
½ tbsp cider vinegar
Generous handful of parsley, chopped
Salt and freshly ground black pepper
Steamed green or non-starchy vegetables, to serve
HEAT a medium-sized pan to a moderate heat. Add oil and steaks. Cook for 4-5 minutes, until browning. Turn over and add mushrooms. Fry on the other side for 4-5 minutes until cooked through. Mix the mustard, creme fraiche, cider vinegar, half the parsley, a pinch of salt and a generous amount of pepper. When the pork is cooked and the juice runs clear, turn the heat down and pour over the sauce. Serve with parsley and half a plateful of veg.
TUNA AND ANCHOVIES ROASTED IN PEPPERS
Serves 2 (200 cals)
2 red or yellow peppers, halved and deseeded
160g tuna chunks in water, drained
6 anchovy fillets, diced
2 garlic cloves, sliced
2 tsp capers
6 cherry tomatoes, halved
1 tbsp extra-virgin olive oil
Freshly ground black pepper
½ tsp dried oregano, or fresh basil or oregano leaves
PREHEAT oven to 180C/160C fan/gas 4. Place peppers cut side up on a greased tray. Fill with tuna, anchovies, garlic and capers. Top with tomatoes. Add oil and pepper, then cook. Check in 15 minutes, add dried herbs and cook for 5-10 minutes. Remove when the pepper is softening and brown in places. Add herb leaves if using.
CHICKPEA AND LEFTOVER CHICKEN TAGINE
Serves 2 (490 cals)
1 medium onion, diced
2 tbsp olive oil
1 small jar harissa paste
1 tin chopped tomatoes
1 tin chickpeas, partly drained
200g leftover chicken, diced
Handful of fresh coriander (optional)
Steamed greens, to serve
1 tbsp full fat Greek yoghurt (optional)
IN A medium pan, sweat the onion in the oil for 5 minutes on a medium heat. Stir in the harissa paste and cook for a few seconds, then add the tomatoes and the chickpeas. Simmer for 15-20 minutes, adding extra water if needed. Add the chicken halfway through cooking. Serve with half a plateful of steamed greens and drizzle with the Greek yoghurt (30 extra cals).