There are many diets and each of them claim to be the best and the easiest way to lose weight. How do you know out of all the diets which one is going to be the best for you and will it work?
Here are two low cholesterol scrumptious mouth watering recipes which are popular in diets.
PASTA AND BAKED HAKE
250g Penn noodles or macaroni
25ml Canola oil or Olive oil
1 Large onion, finely chopped
200g Button mushrooms, wiped and sliced
3 ripe tomatoes, skinned and roughly chopped
300ml Vegetable or chicken stock
10ml tomato paste
5ml Dried mixed herbs
5ml dried sage
Salt and freshly ground black pepper to taste
600g Packet frozen Hake steaks thawed
15g (30ml) Wholewheat flour
150ml Skim milk
100g (250ml) low-fat hard cheese, graded
1 Egg, beaten
5ml Dry mustard powder
30ml Wholewheat breadcrumbs
15ml Grated Parmesan cheese
Cook noodles in rapidly boiling salted water until tender, about 12 minutes.
Drain in a colander, set aside.
Heat oil in a large frying pan, fry onions until soft but not browned.
Add mushrooms, saute two to three minutes.
Add tomatoes, stock, paste, herbs and seasoning, stir well.
Bring to boil, reduce heat, simmer 10 minutes, set aside.
Place hake in a large frying pan with just enough water to cover.
Poach until fish flakes easily, about 10 minutes.
Drain fish, reserve 150ml liquid, Skin and flake fish, set aside.
Place flour, milk and reserve liquid in a saucepan, stir over low heat.
Increasing heat stir continuously until sauce boils and thickens.
Remove from heat stir in graded cheese, beaten egg, mustard and seasoning and set aside.
Combine noodles, tomato mixture and fish, spoon into an ovenproof dish.
Top with cheese sauce, sprinkle with bread crumbs and Parmesan cheese.
Bake at 190˚C, 20 to 25 minutes, or until golden brown and bubbling.
Serve hot with a green vegetable or tossed salad.
Serve six to eight portions.
Drain in a colander, set aside.
Heat oil in a large frying pan, fry onions until soft but not browned.
Add mushrooms, saute two to three minutes.
Add tomatoes, stock, paste, herbs and seasoning, stir well.
Bring to boil, reduce heat, simmer 10 minutes, set aside.
Place hake in a large frying pan with just enough water to cover.
Poach until fish flakes easily, about 10 minutes.
Drain fish, reserve 150ml liquid, Skin and flake fish, set aside.
Place flour, milk and reserve liquid in a saucepan, stir over low heat.
Increasing heat stir continuously until sauce boils and thickens.
Remove from heat stir in graded cheese, beaten egg, mustard and seasoning and set aside.
Combine noodles, tomato mixture and fish, spoon into an ovenproof dish.
Top with cheese sauce, sprinkle with bread crumbs and Parmesan cheese.
Bake at 190˚C, 20 to 25 minutes, or until golden brown and bubbling.
Serve hot with a green vegetable or tossed salad.
Serve six to eight portions.
ROAST VEGETABLE'S WITH LEMON-THYME CHICKEN
10ml Olive oil
5ml crushed garlic
Finley grated rind of one lemon
3ml dried thyme
3ml Salt
3ml freshly ground black pepper
6 chicken thighs, skinned
3 Red onions, quartered
500g fresh broccoli, cut into florets
4 Large courgettes, trimmed, halved and julienned
1 Large red pepper, seeded and julienned
15ml Olive oil,
Extra 5ml salt
Extra 3ml freshly grounded black pepper
Extra fresh thyme to garnish
Combine olive oil, garlic, lemon rind, thyme, salt and pepper and brush over chicken.
Arrange chicken on a baking tray or on a rack of a roasting pan.
Roast at 220˚C for 40 minutes, brushing again halfway through cooking time
Place onions, broccoli florets, courgettes and red peppers on a separate baking tray or roasting pan.
Drizzle with olive oil, sprinkle with salt and pepper.
Roast in a 220˚C oven 20 to 25 minutes, until the onions are tender.
Serve chicken and vegetables hot, garnish with fresh thyme.
Serve three to six portions.
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