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Diet Recipes, Low fat healthy foods for those concerned by there weight. Low fat cakes, meat, bread, fish, pasta, pork

Diet and weight loss advice - top 5 diet recipes and fun fitness weight loss plans - How to look and feel great, get healthy and fit, lose weight and stay the size you want to be. Our low fat chicken breast recipes are all suitable for a healthy diet and or weight loss diet, calorie counted and easy to prepare

My Top 5 Recipes

1) Breakfast Pancakes Delight

Ingredients

100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp sunflower oil or vegetable, plus extra for frying

pinch salt

Preparation

Blending in the flour:

Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Finishing the batter:

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there's no need.

Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Flipping pancakes:

Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

2) Broccoli and Leek Soup

This is a good recipe to get children eating vegetables they might not otherwise enjoy. The vegetables are quickly prepared - much quicker with practice - and, with the addition of crusty brown bread, a low calorie meal for the whole family is ready quite quickly.

Ingredients (serves 8)

2 tbsp olive oil

2 medium leeks (white parts) finely chopped

500 grams potatoes, peeled and finely chopped

750 grams broccoli florets and stalks, cut into bite sized chunks

1.25 litres low fat, low salt chicken stock

salt and pepper to taste

Heat oil in a large soup pot on a medium heat. Add leeks and saute for 3-5 minutes until softened. Add potatoes and broccoli and saute, stirring, for 2 minutes. Add the stock and bring to a simmer. Partially cover and simmer until all the vegetables are tender, about 15-20 minutes. Puree the soup in the pot with a hand blender, or in a food processor. Add salt and pepper and reheat if necessary before serving. If liked, this soup can be served with a light topping of low fat, plain yogurt, combined with a little grated parmesan cheese, white pepper and some chopped chives.

3) Chicken Scallopini

Pounding the chicken breast halves to thin "scallops" cuts the cooking time in half but leaves the chicken moist and tender. If you don't have orzo, substitute rice in the side dish.

Ingredients

4  (6-ounce) skinless, boneless chicken breast halves

2  teaspoons  fresh lemon juice

1/4  teaspoon  salt

1/4  teaspoon  black pepper

1/3  cup  Italian-seasoned breadcrumbs

Cooking spray

1/2  cup  fat-free, less-sodium chicken broth

1/4  cup  dry white wine

4  teaspoons  capers

1  tablespoon  butter

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

4) Baked Asparagus

A delicious dish for when asparagus is in season, this recipe is kept low calorie using just a sprinkling of Parmesan. Preheat the oven to Gas mark 8 (230 degrees Celsius).

Ingredients

450 grams asparagus, trimmed

1 tsp olive oil

1 tbsp freshly grated Parmesan cheese

one-and-a-half tbsp fresh bread crumbs

In a baking dish, toss the asparagus with the oil and arrange in an even layer. Sprinkle with the cheese and bread crumbs. Bake for about 15 minutes, or until the asparagus is tender.

5) Strawberry and Apple Crumble

This is a high fibre, healthy recipe, to be served warm with skimmed milk custard or yogurt. It has a low calorie count of 155 per portion.

Ingredients (serves 4)

450 grams cooking apples

150 grams strawberries

30 ml low calorie sweetener

half teaspoon cinnamon

2 tbsp orange juice

For the Crumble

3 tbsp plain wholemeal flour

50 grams porridge oats

25 grams low fat spread

Preheat the oven to Gas mark 4 (180 degrees Celsius). Peel, core and slice the apples. Halve the strawberries and toss together with the apples, sweetener, cinnamon and orange juice. Put the ingredients into a 1.2 litre ovenproof dish, or four individual dishes. Combine the flour and oats in a bowl and mix in the low fat spread with a fork. Sprinkle the crumble evenly over the fruit. Bake for 40-45 minutes (or 20-25 minutes for individual dishes) until golden brown and bubbling. Serve warm, with custard or yogurt.