Foodies!

Here's a couple of low-fat but very, very, tasty recipes that I've made this afternoon.

The first is Sweet & Sour Chicken and the recipe comes courtesy of the Hairy Dieters (Bikers) which you will find here

It's surprisingly quick and easy to make - and from all accounts tastes as good as a take-away:

Serve with a small portion of boiled rice.

Edit: This one went down so well with the husband (and that's a tall order!) that I'm going to make a quorn version of it for myself later in the week.  

The next one is a Baked Ratatouille and is a Weight Watcher's recipe, although I've tweaked it a little bit to my own taste.  Here's a photo before I cooked it:

Ingredients

1 red onion

1 clove of garlic

4 oz aubergine

1 courgette

1 small tin of chopped tomatoes

1 tsp mixed herbs

1 tsp capers

3 tbs breadcrumbs

1 tbs sunflower seeds

I didn't have sunflower seeds so I used pumpkin seeds and pine kernals instead - they both have a lot less calories than sunflower seeds so that's a win/win.  I also doubled up on all the ingredients as I had a huge aubergine to use up - so the ingredients above are for one very generous portion, whilst the photo shows at least two.

How To

1. Pre-head the oven to 180c

2. Slice onions, crush garlic, chop aubergine and courgettes into 1" cubes.

3. Combine these with the tinned tomatoes, capers and herbs in an oven-proof dish

4. Mix breadcrumbs and seeds and sprinkle a layer on top of the vegetable casserole.

5. Bake for 40 minutes. Cover with foil once the top begins to brown to save burning.

Serve with pasta or baked potato or eat by itself for a light meal.