Chicken and Broccoli Noodles

I’m really proud of myself, I have stuck with my healthy eating for a whole week without falling off the wagon. I for one know how hard it can be to get back into the swing of things when you’ve spent the last couple of weeks indulging in not so healthy food. But I’ve gotten through that craving food all the time cycle, which was getting ridiculous and I’m starting to feel better again. I’m actually having fun looking for and planning new recipes to make and realising once again that cutting down on fat doesn’t mean you have to miss out on delicious food. Last night for dinner we enjoyed this Chicken and Broccoli Noodles, another instalment from 101 Low-Fat Feasts. It was quick, very tasty and one more to add to my definitely will make this again list!

Chicken and Broccoli Noodles

Serves 2-3

Ingredients
250g packet egg noodles
350g broccoli florets
2 tbsp olive oil
2.5cm/1inch piece fresh root ginger, grated
4 garlic cloves, finely sliced
2 boneless skinless chicken breasts, cut into strips
bunch of spring onions, trimmed and cut in half horizontally, large ones cut in half again vertically
3 tbsp soy sauce
200ml chicken or vegetable stock

Cook the noodles in a pan of salted boiling water for 5 minutes, adding the broccoli for the last 2 minutes. Drain.

Meanwhile, heat a wok or frying pan until very hot. Add the oil, then stir in the ginger and garlic. Cook for 30 seconds, stirring. Add the chicken strips and cook for 5 minutes, stirring often, until tinged brown. Add the spring onions and stir briefly to heat through.

Mix the soy sauce and stock together and stir into the pan. Tip the drained noodles and broccoli into the pan, season with black pepper and toss everything together. Serve immediately.

Prawns with Tomato and Feta

I have a confession to make, remember my healthy eating mission? Well for the past few weeks I’ve done terrible! So I decided after feeling bloated, unhealthy and my clothes starting to feel tight I needed to get back on track. I needed some motivation and found it in the Good Food 101 Low-fat Feasts cookbook that was nestled amongst the other cookbooks on the shelf. I immediately found lots of great recipes which looked yummy and I choose this Prawn and Tomato with Feta dish for dinner. This Mediterranean inspired recipe was super easy and quick and the feta bought a new dimension of flavour to all the other ingredients. I served it alongside rice but it would be equally at home with pasta. Hubby and I thoroughly enjoyed this and it felt good to know I was eating healthy food again.

Prawns with Tomato and Feta

Serves 2-3

Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 x 400g can chopped tomatoes
Pinch of sugar
350g large peeled prawns, thawed if frozen
100g feta
2 tbsp chopped fresh parsley
Rice or pasta to serve

Heat the tbsp of olive oil in a frying pan, add the onions and fry gently for about 7 minutes, until softened and light brown. Add the tomatoes and a pinch of sugar and simmer for 5 minutes.

Throw in the prawns, season and cook gently for 5 minutes until the prawns are thoroughly hot.

Serve spooned over rice or pasta. Crumble over the feta and sprinkle with chopped parsley.