Diet Slimming
What midday meal should i cook for a person who is on a slimming diet + me included?
I have an assignment to cook for 2 people a midday meal for me and a person on a slimming diet
what should I cook? It probably doesn't have any carbohydrates in it and salt.
Please someone help me.
Send me recipes if you have
thx
I thinnk saldas are great - they are so versitie. And, some great soup. Here are some of my favorites:
Thai Waterfall Beef Salad
This beef salad recipe offers a feast of flavors & textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens & fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious & oh-so-delicious dinner that's naturally high in protein & low in carbs.
1 to 2 sirloin steaks, depending on the amount of meat you prefer
Marinade:
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon lime or lemon juice
2 tablespoon brown sugar
For Salad:
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed (for tips on buying & preparing papaya, see below)
1 cup cherry tomatoes, left whole or sliced in half
Dressing:
2 tablespoon fish sauce (available at Asian food stores)
3 tablespoon lime or lemon juice
1+1/2 tablespoon soy sauce
1/2 teaspoons cayenne pepper
1 teaspoon brown sugar
2 tablespoon toasted & ground sticky rice, OR 2 tablespoon ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying & Preparing Papaya.
Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
For the ground sticky rice: Place 2 tablespoon uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop & is lightly toasted. Remove rice from the pan & allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens & other salad ingredients.
Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
To Oven-Broil the Steak:
Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
Portion out salad onto serving plates or bowls.
Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin & serve immediately. ENJOY!
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Cream of Carrot Soup
1 1/2 pounds carrots, peeled & sliced (about 7 or 8 medium to large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sugar
3 fresh sprigs thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled, coarsely chopped
5 cups chicken stock
1/2 cup whipping cream
1/2 cup Maderia or sweet sherry
Salt & pepper to taste
Dash of cayenne pepper
Cook carrots with butter, sugar, thyme & potatoes in 4-quart pot over medium heat until carrots soften, about 10 minutes. Add stock & bring to simmer. Simmer soup until potatoes can be crushed with spoon, about 15 minutes.
Cool soup slightly. Working in small batches, transfer soup to blender or food processor. Puree until smooth. Return mixture to soup pot & whisk in cream & wine. Add salt & peppers. Return to heat & bring back to simmer. Remove from heat. Makes 6 servings.
Source: Mimma's, 1307 E. Brady St. Milwaukee, WS