Chicken Burgers

The burger recipe below is different from previous recipes as it contains shredded chicken instead of red meat, beans or oats. It still has vegetables mixed into each patty. It also has a tasty strawberry jam sauce which makes a nice alternative to traditional ketchup or tomato paste.

Obviously, any of my home-made burgers aren't going to be as conventional (or perhaps as tasty!) as juicy beef burgers eaten in restaurants - as pictured below.

Nevertheless, the burgers on my blog provide variety:
Black Bean Oat Burgers
Veggie Bean Burgers
Lean Ground Beef Burgers

Chicken Burgers
Makes 4
Click HERE for a printable recipe card.

Ingredients:
For the sauce
- 56g / 2oz onion, chopped
- 34g / 2tbsp strawberry jam (I use sugar free)
- 7ml / 1/2tbsp balsamic vinegar
- ground black pepper

For the burgers
- 56g / 2oz onion, chopped
- 85g / 3oz carrot, grated
- 150g / 5.5oz courgette, grated
- 225g / 8oz chicken breast, cooked and shredded
- 40g / 1.5oz bread crumbs
- 10ml / 2tsp soy sauce, light
- 1 egg, beaten
- 1tbsp parsley, dried

Method:
Using a food processor, chop the onion and then half into two.

For the sauce, in a pan sprayed with cooking spray, cook the onion until soft, about 4 minutes. Add the jam, vinegar and black pepper and cook for another minute. Remove from heat.

For the burgers, in a large bowl, mix the remaining ingredients together.

Squeeze any excess liquid from the mixture and form into 4 patties.

Place on a baking tray and cook in the oven at 175C / 350F for 15 minutes, then flipping and cooking for another 10 minutes. Top burgers with strawberry sauce. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Cottage Cheese Cheesecakes - Lemon & Cherry

 

Two new additions to the cottage cheesecake family. The first two recipes are listed below:

Strawberry Cottage Cheese Cheesecake
Pumpkin Cottage Cheese Cheesecake

Lemon cheesecake is a classic as it's sweet and creamy but has the tang of citrus fruit, whereas the cherry version contains sweet berries, similar to the strawberry cheesecake. I reduced the sugar content in the cherry recipe because the cherries contain plenty of natural sweetness.

Cottage Cheese Cheesecake - Lemon
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- lemon zest
- 30ml / 2tbsp lemon juice
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 25g / 6tsp sugar, white
- 15g / 1.5tbsp flour
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.

In a food processor, blend the cottage cheese, lemon zest, lemon juice and yogurt until smooth. Add the egg, sugar, flour and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using).

Bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Cottage Cheese Cheesecake - Cherry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 225g / 8oz lowfat cottage cheese
- 85g / 3oz cherries, pitted and chopped
- 85g / 3oz nonfat Greek yogurt
- 1 egg
- 15g / 4tsp sugar, white
- 15g / 1.5tbsp flour
- 1/2tsp vanilla extract
- cashew crust

Method:
First, let the cottage cheese sit in a sieve for 15 minutes so excess liquid can drain away.
In a food processor, blend the cottage cheese, cherries and yogurt until smooth.

Add the egg, sugar, flour, vanilla and blend.

Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using), and bake for 30 mins at 175C / 350F.

Cool completely and refrigerate for several hours before serving. ENJOY!

Nutritional Information:

Cottage Cheese Lemon Cheesecake NI

Cottage Cheese Cherry Cheesecake NI

On-the-Go Snacks - Savoury

Further to my On-the-Go Snacks sweet blog post, below are 10 savoury recipes.

These snacks or light lunch options can be easily prepared in advance, divided into portions and stored in the fridge until needed. They can be enjoyed cold so there's no need to reheat and eaten right out of the container. Perfect for when I'm on-the-go. Just remember a spoon or fork!

A full list of snacks can be found here.

On-the-Go Snacks - Savoury

Avocado and Tuna Salad

Cauliflower and Courgette Bake

Cauliflower Omelette

Kale Crisps

Low Calorie Coleslaw

Miso Black Bean Rice Mix

Quinoa Kale Kidney Bean Salad

Roasted Chickpeas

Simple Trail Mix

Vegetable and Quinoa Stir Fry

Ratatouille with Poached Eggs

In addition to the 2007 Disney movie about a rat who can cook, Ratatouille is a traditional French stewed vegetable dish, originating from Nice.

Whilst ratatouille is usually served as a side dish, my version below includes poached eggs that make a more substantial meal if accompanied with rice or pasta. Key ingredients are tomatoes, aubergine/eggplant and green vegetables - such as peppers, celery and courgette/zucchini - not to mention onion, garlic and herbs.

I cooked my veg in one large pot, but ratatouille can be baked in the oven, like a casserole. I also added a little cornstarch to thicken the liquid just before poaching the eggs. Some versions strain the liquid with a colander and then add one or two tablespoons back into the vegetables. In order not to over cook the veg, I did this. It's an extra step in the cooking process but I thought it best to reduce the tomato liquid - keeping the flavour - without ending up with soggy veg!

With all the chopped vegetables, this dish gave me an excuse to use my fruit and veg chopper. It reminds me of the French guillotine - quite appropriate when making this French dish!

Ratatouille with Poached Eggs
Makes 4

Ingredients:

- 180g / 6.5oz onion, chopped

- 160g / 6oz pepper, sliced

- 2 cloves garlic, chopped

- 150g / 5.5oz / 3 stalks celery

- 1tsp rosemary, dried

- 325g / 11.5oz aubergine, chopped

- 400g / 14.5oz / courgette, chopped

- 800g  / 29oz diced tomatoes, no salt added

- 480ml / 16floz water

- 15ml / 1tbsp balsamic vinegar
- 8g / 1tbsp corn starch

- 4 eggs
- ground black pepper

- sprinkle basil, dried or fresh

Method:

• In a large pan sprayed with cooking spray, cook the onion, pepper, garlic, celery and rosemary for 5 minutes, adding a splash of water to stop the veg sticking.
• Add the aubergine, courgettes and tomatoes, along with 2 cups (480ml) water.
• Bring to boil, then simmer for 20 minutes, until the vegetables have softened.
• Strain the veg then place the tomato liquid back on the stove top and boil for 5 minutes, allowing the liquid to reduce.
• Add the corn starch to thicken liquid and stir in the vinegar.
• Transfer the veg back to the pan.
• Make a small space for each of the eggs. 
• Crack an egg into each hole and season with black pepper. Cover and cook for 2-5 minutes.
• Scatter basil over the top and serve. ENJOY!

Nutritional Information:

White Bean Dip

Butter beans are so creamy and delicious when whipped into a smooth dip.

As well as a dip for vegetables and crackers, spread this dip thickly on bread as a substitute for butter. It’s lighter, cholesterol-free and has a more complex flavour. It can also be mixed into quinoa or spooned on top of a baked potato.

White Bean Dip

Makes 5 (60g serving)

Ingredients:

- 400g / 14.5oz / 1 can butter beans, drained (except 1tbsp)
- 30ml / 2tbsp lemon juice
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp olive oil
- 1 clove garlic, chopped
- 1/2tsp rosemary, dried

- 1/2tsp oregano, dried

Method:

Combine all ingredients in a food processor and blend until smooth.

Serve with chopped veg, spread on rice cakes, ENJOY!

Nutritional Information: