It’s no secret that I like to try and eat healthy. I’m certainly not perfect with my eating choices all of the time but I find that the older I get – the healthier I eat, the better I feel. Healthy though, does not mean boring or tasteless! Healthy food can be delicious!
There are a lot of healthy meals that I enjoy but the family not so much and that’s fine, I generally make something different for them when I want to eat one of those meals. Other times, I cook healthy meals that all the family enjoy. One person whose recipes we all love is Annette Sym and her Symply Too Good To Be True series of recipe books. She replaces the ingredients in family favourite meals with healthier choices and her meals are delicious!
There are many, many of Annette’s recipes that we enjoy, but here are just a couple that are very quick and easy to prepare for when you really want something delicious that can be thrown together quickly!
I absolutely LOVE salmon and this is my favourite salmon recipe – so quick, easy and delicious! The recipe photograph suggests serving with some green salad like rocket or baby spinach. However, you could roast up some veggies, make a mash, or serve with a salad of your choice. The options are endless!
- 4 x 150g fresh salmon fillets
- cooking spray
- 1 teaspoon crushed garlic (in jar)
- 1 teaspoon crushed ginger (in jar)
- 2 tablespoons honey
- 1½ tablespoons soy sauce 43% less salt
- 2 tablespoons sweet soy sauce (Kecap Manis)
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon grass thinly sliced
- In a flat container (around 15 x 22cm oblong) that has a lid, combine all the marinade ingredients. Place salmon into container and cover well with marinade. Put lid on and refrigerate for at least 3 hours or longer if possible. Turn salmon over once during this time and coat well with marinade.
- In a large non-stick frypan that has been generously coated with cooking spray, pan-fry salmon on a medium heat to avoid burning. Cook both sides for 5-6 minutes depending on thickness of salmon pieces and cook to your liking. Remove onto dinner plates then pour the marinade into the pan and boil for 1–2 minutes to reduce the liquid slightly then pour sauce over salmon.
- Replace salmon with 4 x 150g skinless chicken breasts, new fashioned pork steaks or lean lamb leg steaks.
- Suitable to be frozen.
- 1 whole BBQ chicken
- 1 medium onion diced
- 1 x 500g packet frozen Winter Vegetables (McCain®)
- 1 cup water
- 2 cups skim milk
- ½ sachet (¼ cup) Dutch Curry & Rice soup
- 1 tablespoon curry powder (Clive of India®)
- 2 teaspoons salt-reduced chicken stock powder
- Remove all skin and bones from chicken then dice or shred flesh.
- Microwave onion and frozen vegetables with 1 cup of water on HIGH for 5 minutes.
- Combine milk, dried soup mix, curry powder and stock powder in a large saucepan stirring continuously until boiling. Add vegetables and water to mix, combine well.
- Fold chicken into mix then bring back to boil, reduce to slow boil and cook a further 2-3 minutes.
- Serve with Basmati rice or noodles (for a lower carb count use glass noodles).
- Variation: Replace winter frozen vegetables with any frozen mixed vegetables of your choice.
- Suitable to be frozen for 2-3 weeks.
If you try either of these recipes, let me know what you think!
Ciao for now,
Linking up with Denyse Whelan for #LifeThisWeek