Tuesday, March 31, 2015

Filling & Healthy Lunch Ideas

I am giving filling and healthy another go for the next few weeks, but there is only one problem.....my love for mayonaise. Seriously, it has always been my favourite condiment, and can make anything taste better. The extra light mayo is not really my cup of tea, I find it a bit bland and sweet and I would usually rather use the propoints on low fat mayo. Anyway, the point is, I don't really want to waste my weekly propoints on too much mayo so I had to find alternatives for lunch.

Coleslaw has always been a favourite of mine and I love all kinds, and over the past few years I've made all sorts of slaw. From the traditional carrot and cabbage, to red cabbage, apple, fennel - whatever you want. The best trick I learned when it comes to making a low propoint slaw is the use half fat free natural yoghurt, half mayonaise - but I wanted to make it free on filling and healthy so I needed to cut right down the amount of mayo used to achieve but still keep that creamy texture. So in comes the fabulous 0% greek yoghurt. The following recipe uses red cabbage but you can substitute for white, or any other similar vegetable.

Servings: 6
Propoints per serving: 1
Free on F&H/SS

Half a head of red cabbage
3 medium carrots
Half an onion
100g 0% greek yoghurt
1tbs light mayo
1 tsp dijon mustard
1/2 tbsp red wine vinegar
salt & pepper

Thinly slice the red cabbage & onion, the thinner the better. place in a bowl with salt & vinegar and leave to one side while you grate the carrot. Mix the greek yoghurt, mayo and mustard together with lots of black pepper. Mix the carrot and yoghurt mixture through the cabbage and taste for seasoning.

This will keep for a week in the fridge, just make sure to give it a good mix before serving. Perfect with salad, on sandwiches, on baked potato or as a side to any meat dish with dinner.

The other thing I made this week was a tuna/quark mix that would rival any tuna mayo! I had this on bagel slims, weight watcher wraps, with salad and on baked sweet potato.

Servings: 5
Propoints per serving: 2
Free on F&H/SS

2 large tins tuna in brine/spring water
1 tub quark
bunch of basil
2 spring onions
small tin of sweet corn
salt & pepper

Finely slice the spring onion and the basil. Drain the tuna and sweetcorn and mix together with the basil, spring onion and quark. Season to taste.

This will keep for a week as well and actually tastes better as the week goes on and the flavour of the basil develops and mingles with the quark.

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