lighter

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Healthier Chicken Balti

skinless, boneless chicken breast,cut into bite-sized pieces

lime juice

paprika

¼ tsp hot chilli powder

sunflower oil

cinnamon

cardamom pods,split

green chilli

cumin seed

onion,coarsely

garlic cloves,very finely chopped

2½ cm-piece ginger,grated

turmeric

tsp cumin

tsp coriander

tsp garam masala

organic passata

red pepper,deseeded,

tomato,chopped

baby spinachleaves

coriander,chopped

chapatis or basmati rice,to serve (optional)

Healthier chicken balti

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Here's what you need: fresh mint, lime, agave nectar, ice, soda

Faux-jito Mocktail Recipe by Tasty

mint

lime

agave nectar, or honey

oz soda, or seltzer water

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add mint leaves and lime to a tall glass.

Using a muddler or a spoon, mash the lime and mint well.

Add sweetener, ice, and soda water. Stir to combine.

https://vid.tasty.co/output/34828/mp4_640x640/1498238088

Here's what you need: blackberry, fresh rosemary, agave nectar, ginger beer, lime, ice

Roseberry Mule Mocktail Recipe by Tasty

blackberry

rosemary

ginger beer,

fl oz lime, juice

In a cocktail shaker or a tall glass, muddle blackberries and rosemary.

Add sweetener and ice, shake until well combined. (If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.)

Strain mixture over ice and add ginger beer and a squeeze of lime to taste.

Garnish with blackberries and a sprig of rosemary.

Perfect as a starter or lighter option, this recipe is great for entertaining.

Recipe by chef Paul Wilson, of Wilson & Market.

Pumpkin hummus with minced prawns and za'atar

green prawns, peeled, deveined

red chilli, finely chopped

garlic clove, crushed

tbs olive oil, plus extra to drizzle

baby fennel, shaved, fronds reserved

Mint and purslane leaves

tbs thyme leaves, chopped

tbs toasted sesame seeds

sumac

biodynamic

tsp sesame oil

canned chickpeas, rinsed, drained (reserve remaining chickpeas

garlic cloves, chopped

tahini

lemon

(180 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

Here's what you need: spaghetti squash, oil, salt, black pepper, boneless, skinless chicken thighs, green beans, basil pesto, cherry tomatoes

Pesto Chicken Spaghetti Squash Recipe by Tasty

spaghetti squash

salt,

black pepper

boneless, skinless chicken thighs

½ lb green beans,

basil pesto

cherry tomatoes, halved

Using a fork, pierce holes along one side of the spaghetti squash.

Microwave the squash for 5 minutes to make it easier to cut open.

Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.

Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.

Bake for 40 minutes until the squash is easily pierced with a knife.

Once out of the oven, use a fork to pull the threads out of the spaghetti squash.

Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.

Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.

Toss the green beans into the pan and sauté until they’ve started to soften.

Add in the spaghetti squash, pesto, and chicken, and toss until well combined.

After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.

https://vid.tasty.co/output/29456/mp4_640x640/1492472151

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

Salmon with Creamy White Wine Sauce

vegetable oil

salmon skin-on)

garlic (peeled and minced)

(60 ml) white wine

(60 milliliters) strong chicken stock

(180 milliliters) double (heavy) cream

tsp salt

tsp pepper

Heat the oil over a high heat in a frying pan (skillet).

Salmon

Add the salmon, skin-side down and cook for 2 minutes.

Turn The Salmon

Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.

Garlic &amp; Wine

Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.

Simmer &amp; Stock

Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.

Cream and Parmesan

Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.

Lemon Zest &amp; Serve

Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

https://www.youtube.com/watch?v=LkmNZLxYylg

Tender, fall-apart pan-fried salmon in rich, creamy, white wine and garlic sauce.  All cooked in one pan, this dish has a few little extras to make the sauce over-the-top tasty.
On the table in 15 minutes, it's a great meal when you need dinner fast, but you want something special.

Full Easy Salmon recipe here: https://www.kitchensanctuary.com/easy-salmon-recipe-with-creamy-white-wine-sauce/

Ingredients:
1 tbsp vegetable oil
2 salmon fillets - boneless, skin-on
1 clove garlic - peeled and minced
1/4 cup (60 ml) white wine
1/4 cup (60ml) strong chicken stock - (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
3/4 cup (180ml) double (heavy) cream
1/4 tsp salt
1/4 tsp pepper
3 tbsp grated parmesan
zest of 1 lemon

#QuickDinner #Salmon #Recipe

Nicky's Easy Salmon with Creamy White Wine Sauce (on the table in 15 mins)

Here's what you need: ripe avocado, eggs, honey, vanilla extract, whole wheat flour, cocoa powder, baking powder

Chocolate Avocado Brownies Recipe by Tasty

avocado,

eggs

honey

vanilla extract

whole wheat flour

cocoa powder

baking powder

In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.

In a large bowl, whisk the flour, cocoa powder and baking powder.

Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8x8 inch baking pan.

https://vid.tasty.co/output/33854/mp4_640x640/1497288234

Honey mustard trout with quinoa, roasted vegetables and feta. Trout is so underrated! It's delicious and easy to cook. This would make a delicious dinner, or meal-prep lunch.

Honey Mustard Trout with Quinoa, Roasted Vegetables and Feta

potato

courgette (zucchini)

olive oil

garlic

(180 grams) dried quinoa

stock

red bell pepper (chopped)

green bell pepper (chopped)

(30 grams) baby spinach

(30 grams) rocket leaves (arugula)

onion

cherry tomatoes

(125 grams) cooked and shelled edamame beans

(55 grams) feta cheese, crumbled

onions

trout

tbsp wholegrain mustard

tbsp honey

tsp black pepper

Preheat the oven to 200C/400F and boil some water for your quinoa (about 400ml (1 3/4 cups) should be enough).&nbsp;&nbsp;

Place the sweet potato and courgette (zucchini) onto a large baking tray and drizzle with the olive oil.  Sprinkle on the cumin, paprika and a pinch of salt and pepper and toss everything together.&nbsp;

Place in the oven for 15 mins.&nbsp;

Once the water is boiling for your quinoa, add the stock cube/bouillon and the quinoa.&nbsp; Give it a stir, then put the lid on and leave to cook on a very gentle heat for 20 minutes. Then turn off the heat.

After the vegetables have been in the oven for 15 minutes, remove from the oven, sprinkle the chopped garlic on and toss everything together again to coat in the garlic.

Move the vegetables to one side of the tray, and lay the trout fillets on the same tray, skin side down.

Mix together the oil, mustard, honey, salt and pepper and spoon over the trout fillets. Place the tray back in the oven for 10 minutes, until the vegetables are tender and the trout flakes when you press it with a fork.

Drain the quinoa if required, and stir in the&nbsp;chopped red and green peppers.&nbsp;

Divide the quinoa between four bowls. Add the roasted veg (drizzling on any oil from the baking tray), spinach, rocket (arugula), red onion, tomatoes and edamame beans.  Sprinkle on the feta cheese and top with the roasted trout. Scatter on the strips of spring onion (scallions) and serve.

Here's what you need: medium-sized sweet potatoes, cooking oil, white onion, large carrots, salt, pepper, vegetable broth, pea, eggs, low sodium soy sauce, green onion

Sweet Potato "Fried" Rice Recipe by Tasty

sweet potatoes,

½ white onion, diced

carrots,

salt

pepper

vegetable broth

½ cup pea, cooked

eggs, scrambled

soy sauce

green onion, chopped,

In a food processor, pulse the sweet potato chunks until they reach your desired “rice” consistency.

In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.

Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.

Add peas, eggs, and soy sauce, and combine, allowing it to heat through.

https://vid.tasty.co/output/54054/mp4_640x640/1506622144

Top 9 lighter recipes from across the web

The most viewed lighter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthier Chicken Balti

Faux-jito Mocktail Recipe by Tasty

Roseberry Mule Mocktail Recipe by T...

Pumpkin hummus with minced prawns a...

Pesto Chicken Spaghetti Squash Reci...

Salmon with Creamy White Wine Sauce

Chocolate Avocado Brownies Recipe b...

Honey Mustard Trout with Quinoa, Ro...

Sweet Potato "Fried" Rice Recipe by...

Top 9 lighter recipes from across the web

The most viewed lighter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthier Chicken Balti

Faux-jito Mocktail Recipe by Tasty

Roseberry Mule Mocktail Recipe by T...

Pumpkin hummus with minced prawns a...

Pesto Chicken Spaghetti Squash Reci...

Salmon with Creamy White Wine Sauce

Chocolate Avocado Brownies Recipe b...

Honey Mustard Trout with Quinoa, Ro...

Sweet Potato "Fried" Rice Recipe by...

The most viewed lighter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine