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Healthy Turkey Caesar Salad

Ingredients 100g roasted turkey breast meat cut into pieces

I Cos lettuce

200g thick sliced white bread, crusts removed

22g of olive oil

40g Parmesan cheese, freshly grated (optional)

92 g Cucumber (optional)

Easy Dressing:

2 anchovies, drained

3 tablespoons of mayonnaise

1 - 2 tablespoons fresh lemon juice

Black pepper


For the dressing - Mash the anchovy fillets until almost a paste. Stir in the mayonnaise and lime juice and check the seasoning.

Rip the Cos lettuce and place in a large bowl and add the Turkey Breast.

Cut the bread into cubes and fry in the oil until golden brown.

Drain on kitchen paper and sprinkle over the salad (with the cheese and cucumber, if desired).

Add dressing to taste and serve


Honeyed Carrot Soup submitted by Monky

Serves: 7-8

Prep Time: 10 Minutes

Cooking Time: 35 Minutes


2 Tablespoons Butter ( I Use Utterly Butterly)

2 Small Leeks, Sliced

80g Carrots, Peeled & Roughly Chopped

10g Clear Honey

Small Pinch Dried Chilli Flakes (Optional)

2.5 Litres Vegetable Stock


.1 Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan and cook for 3 minutes or until starting to soften.

2. Add the carrots, honey, chill (if using) and bay leaf, cook for roughly 2-3 minutes.

3. Pour over the stock and bring to the boil.

4. Once boiling, simmer for 30 minutes.

5. Blend the soup in batches.

6. When ready to serve, bring back to a simmer and ladle into bowls.

This is really tasty and really simple to make. It is also freezable and warms just as well in a microwave as on the hob. We got 8 medium-sized portions out of it. Perfect for a weekend snack or low enough to have with a roll for a lunch.

Give it a go, there is nothing more simple than soup making.

Happy Cooking


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Green Tea

When you think of good-for-you beverages, water immediately comes to mind, but there are others worth adding to your diet. "Some drinks have tremendous health benefits, from relieving minor ailments like indigestion to protecting against serious ones like osteoporosis," says Dan Nadeau, MD, medical director of Exeter Hospital's HealthReach Diabetes, Endocrinology, and Nutrition Center in Exeter, New Hampshire. Here, eight healthy drinks that are packed with disease-fighting nutrients. Now that's easy to swallow.

The Benefit: Helps reduce risk of osteoporosis, cancer, heart disease, and cavities. Green tea contains a rich concentration of flavonoids and polyphenols, natural antioxidants that may protect cells from carcinogens (cancer-causing substances) and inhibit tumor growth by helping to neutralize free radicals in the body. The tea's antioxidants may also guard against heart disease by relaxing blood vessels, inhibiting the formation of blood clots that trigger heart attacks and strokes. Green tea also contains fluoride, which strengthens teeth; the flavonoids may build up bones as well, reducing the risk of osteoporosis and tooth decay


Oat y Rhubarb Crumble

500g (18 oz) rhubarb

2-3 tbsp Splenda or other heat - stable sweetener

60g (2 oz) plain flour

60g (2 oz) Hamlyns Scottish Porridge Oats

60g (2 oz) low fat spread

4 tbsp sweetener

1 Pre-heat oven to 200°C/Gas Mark 6.

2 Trim the rhubarb, cut into chunks and microwave or simmer in a pan with 1 tbsp water until just tender.

3 Place in an ovenproof dish and stir in 2-3 tbsp sweetener.

4 Mix the flour and oats together in a bowl. Rub in the low fat spread until it resembles breadcrumbs.

5 Stir in 4 tbsp sweetener.

6 Sprinkle the mixture evenly over the rhubarb and bake for approximately 45 minutes,



Healthy Granola Bar Recipe submitted by Monky

This recipe is very easy and fast to make, and what I really love is that it’s made in muffin cups, which means no fiddly cutting afterwards!


1/2 cup whole nuts (your choice, but I like to use almonds)

1 ½ cups dried fruits (for example cranberries, apricots and raisins)

1 cup rolled oats

1 tsp vanilla extract

Pinch cinnamon (add more if you like)

1/4 cup pumpkin or sunflower seeds

1/2 cup nut butter

2 bananas, mashed


Preheat the oven to 180 degrees.

In a food processor, coarsely chop the nuts and dried fruits. Add to a bowl, then mix in the oats, vanilla, cinnamon, and seeds.

Mix the nut butter and bananas until a paste forms, then add this to the other ingredients, and mix well.

Spoon into lightly greased muffin cups, and bake for 10 to 15 minutes, until lightly golden.

Makes about 18 bars.


Delicious Sponge, without the unnecessary calories!

Serves 6

Preparation and cooking times

1.Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.

2.Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.

3.Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.

4.(If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.

5.Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!


Here's a nice filling meal from Sue

Chicken Pasta Soup


5-6 chicken thighs

1 large white onion, sliced

1tbsp olive oil

4 medium carrots, chopped into small dice

6-8 closed cup mushrooms, quartered

1/2 red pepper, seeds removed and chopped into small dice

1 x 400g can chopped tomatoes

600ml chicken stock

175ml white wine

100g frozen, or tinned sweetcorn

salt and freshly ground black pepper

150g pasta shells

handful of fresh coriander, chopped


1. Preheat the oven at 190/gas mark 5. Place the chicken thighs on a baking tray and roast in the oven for about 30 - 40 minutes, until cooked. Remove from the oven and leave to cool. Once cooled, remove the skin and separate the meat from the bones, then cut into pieces.

2. Heat the oil in a deep saucepan over a medium heat, add the onions and fry for a minute before adding the carrots. Cook until the carrots and onions start to soften, about 5 minutes, then add the mushrooms and red pepper. Mix thoroughly and continue to cook until the mushrooms have shrunk in size and begin to brown.

3. Next add the can of tomatoes, chicken stock, wine, sweetcorn and chicken pieces and season well. Leave to simmer on a low heat, covered, for about 20 minutes.

4. Add the paste to the soup and leave to simmer for a further 15 minutes or until the pasta is cooked, stirring occasionally to avoid the pasts sticking to the pan. Once ready, remove from the heat and set aside for half an hour, covered, to allow the flavours to infuse. When ready to serve, reheat the soup,pour into bowls and garnish with a sprinkle of fresh coriander.




Serves: 15

275g (10 oz) plain flour

200g (7 oz) caster sugar

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

2 egg whites

2 eggs

1 tablespoon vanilla extract

50g (2 oz) sliced almonds

100g (4 oz) dried cranberries

Preparation method

Prep: 20 mins | Cook: 50 mins


Preheat oven to 160 C / Gas mark 3. Line a baking tray with baking parchment.


Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites and vanilla or almond extract in a separate mixing bowl.


Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.


On floured surface, divide batter in half and pat each half into a log approximately 35cm (14 in) long and 4cm (2 in) thick. Place on prepared baking tray and bake 30 minutes or until firm. Cool on a wire rack.


Reduce oven temperature to 150 C / Gas mark 2. Cut biscotti into thin slices. Place cut biscottis on a baking tray and bake for an additional 20 minutes. Let cool and store in a loosely covered container



Time: 30 minutes

makes 15 bars

Total Time: 1 1/4 hours

Nutrition ProfileIngredients

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons butter

2 ounces reduced-fat cream cheese, (1/4 cup)

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips, coarsely chopped, or mini chocolate chips

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1.Preheat oven to 375°F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray. Set aside.

2.Stir together flour, baking soda and salt in a mixing bowl; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and white sugar. Beat with an electric mixer on low speed until smooth. Add egg and vanilla; beat until well incorporated. Add the reserved dry ingredients and chocolate chips and stir just until combined.

3.Pour the batter into the prepared baking pan and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into bars



no measurements depends what size of pan you use, and i always guess sorry

fill pan with water roughly 3/4 full

put on to boil

add a handful of split peas

then 1 or 2 beef stock cubes





1 or 1/2 carrot grated, depending on size

season to taste

bring to boil

then simmer for about 1 hour

stir occasionally, adding water if needed

lovely with some crusty bread


*Baked Potato with Thai Tuna Topping

Serves 4 Easy Prep 10 mins Cook 1 hour 30 mins

Crispy and tender baked potatoes topped with tuna, spring onions and reduced-fat crème fraiche, flavoured with aromatic herbs and spices for a Thai-style light and healthy lunch.


4 medium potatoes

2 x 185g tins tuna in oil, drained

2 spring onions, finely sliced

2 tbs reduced-fat creme fraiche

2 tbs reduced-fat coconut milk

1/2 tsp Schwartz Ginger Ground

1 tbs Schwartz Coriander Leaf

1/2 tsp Schwartz Chillies Crushed

1 Schwartz Kaffir Lime Leaves


STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

STEP 2Prick each potato several times with a fork and place directly onto the oven shelf. Cook for 1 hour – 1 hour 30 minutes, depending on size, until the potato is tender and the skin crispy.

STEP 3Place the remaining ingredients into a bowl, combine with a fork.

STEP 4When the potatoes are cooked, score the top in a cross formation to open the skin, or slice in half, then generously spoon over the topping and serve.

Nutrition per serving

351 kcalories, protein 29g, carbohydrates 36g, fat 11.5g, saturated fat 3.5g, fibre 3g, salt 0.7g



*Enjoy this Rogan Josh with tender pieces of lamb cooked to perfection in a spicy tomato sauce with onions and garlic

IngredientsRogan Josh

Serves 4 Prep 1 hour 35 mins

2 tbs oil

2 red onions, chopped

2 tsp Schwartz Garlic Mill or 2 garlic cloves, crushed

1 tsp Schwartz Turmeric

1 tsp Schwartz Chillies Crushed

1 tbs Schwartz Medium Curry Powder

1 tbs Schwartz Coriander Ground

1 tsp tomato purée

1kg (2.2lbs) lamb shoulder, diced

500ml (17fl oz) water

4 tomatoes, quartered

Juice of 1 lemon

1 tbs Schwartz Coriander Leaf

Schwartz Sea Salt to season

Pilau rice to serve


STEP 1Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.

STEP 2Add the Turmeric, Crushed Chillies, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.

STEP 3Add the diced lamb and fry for 5 minutes until browned, turning once. Pour in the water so that it covers the lamb (add more if necessary).

STEP 4Bring to the boil and simmer for 1 hour or until the meat is tender. 30 minutes before the end of cooking, stir through the tomatoes, lemon juice and Coriander Leaf. Season to taste and serve with Pilau rice.