I do not enjoy cooking at all. I cook because I have to. I have a friend who is an amazing cook and we would invite each other over on a regular basis and cook. She would do all types of dishes, they are always gorgeous and my husband drools over the food he cannot get enough of the food, in between bites he is oohing and ahhing over how great it tastes, looking at him you would swear he hadn’t eaten in a month. I think that is why we get invited over so often because she feels sorry for my husband and thinks he needs a good meal every few weeks. Not that I am complaining because she does fantastic food and also it means I don’t have to cook. When it comes to my turn I have attempted a few dishes, they were disastrous and unrecognizable, it has got to the stage that when it is my turn to cook they all say don’t bother cooking, we will just get takeout. I must admit I 
don’t put a lot of thought into daily meals as it irks me no end to have to cook and plan meals yet I have a husband who when he finishes dinner will ask “what are we having for dinner tomorrow?” Seriously!!!!!! Talk about a red rag to a bull!
I know I am not alone, there are a load of us that would rather do anything else but that does not solve our problem. So I have decided that I am going to concentrate on a website a week and pick out a few recipes that are quick, easy, edible and healthy. This weeks recipes come from www.slimmingworld.ie Enjoy!
OVERNIGHT OATS
ingredients
- 35g porridge oats
- 200g fat free natural yogurt
- Mixed blueberries, strawberries and raspberries
method
- Layer the porridge, yogurt and fruit in a jar or bowl. Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
- In the morning stir so all the layers are mixed together and top with more fruit.
Tip: Chef’s tip: Swap the berries for apples, melon and peach are delicious. You could also swap the fat free natural yogurt for your favourite Free yogurt like peach, raspberry or strawberry.
SMOKED SALMON & CREAM CHEESE OMELETTE
ingredients
- 3 eggs, separated
- 75g cream cheese, light
- Salt and freshly ground black pepper
- 50g smoked salmon trimmings, roughly chopped
- A small handful each of fresh dill and chives, finely chopped, reserving a few chives to garnish
- Low calorie cooking spray
method
- Whisk the egg yolks and cream cheese until smooth, then season well. Add the smoked salmon and herbs and stir. In a large, clean glass bowl, whisk the egg whites using an electric hand whisk on a medium speed until they form soft peaks when the blades are lifted.
- Preheat your grill to medium-high. Spray a small, ovenproof frying pan with low calorie cooking spray, then place over a medium-high heat. Using a large metal spoon, quickly fold the egg yolk mixture into the egg whites, then pour into the pan and cook for 2-3 minutes.
- Loosen the edges with a palette knife and grill for 1-2 minutes. Transfer the omelette to a plate, scatter over the reserved chives and serve.
Tip: Serve with at least half a plate of mixed salad leaves, tomatoes, diced cucumber and spring onion.
Chicken Supreme
ingredients
- 1 large onion, finely chopped
- 300g button mushrooms, cut in half
- 1 tsp garlic granules
- 2 skinless and boneless chicken breasts, thickly sliced
- 4 back bacon rashers, visible fat removed, roughly chopped
- 100g quark
- 100ml chicken stock
- 1 tsp mustard powder
- Salt and freshly ground black pepper
- 1 tsp dried parsley
method
- Spray a medium non-stick frying plan with low calorie cooking spray and place over a low-medium heat. Add the onions and garlic granules and fry for 5 minutes or until lightly browned, stirring frequently. Add the chicken, bacon and mushrooms and cook for a further 10 minutes. Meanwhile, in a large bowl add the quark, chicken stock, mustard powder and salt and pepper. Mix really well until it makes a thick sauce.
- Pour the sauce into the frying pan, stir really well and simmer for 5-10 minutes. Sprinkle with parsley and serve with at least ½ plate of Speed food veggies.
Tip: For this meal add the following sides butternut squash mash, green beans and roasted vine tomatoes.
ITALIAN AFFOGATO
ingredients
- 15g dark chocolate, chilled
- 8 x small (20g) scoops of reduced-fat vanilla ice cream
- 300ml strong, hot espresso
method
- Using a vegetable peeler, cut the chocolate into shavings, then set aside.
- Put 2 scoops of ice cream into each of 4 glasses. Pour over the hot coffee (it will melt the ice cream a little).
- Divide the chocolate shaving equally between the glasses and serve straight away. So simple, so scrumptious…
If anyone has any recipes that they would like to share, please email us at [email protected], we would love to hear from you.