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| Creamy Asparagus and potato Soup 1 tbsp olive oil 1 onion, chopped 1 potato, peeled and diced 2 cups veg or chicken stock 2 garlic cloves, chopped 3 bunches asparagus, ends snapped off 1 cup milk A few drops of Tabasco sauce ground black pepper Heat oil in saucepan and stir-fry onion 1 min. Add potato, stock and garlic and bring to boil. Cover and simmer 10 mins. Cut 4cm tips off asparagus, then cut stalks into 1cm slices. Add all asparagus to pan. Cover and simmer 5 mins. Reserve some of asparagus tips. Blend soup with milk until smooth. Reheat soup gently and season with Tabasco sauce. Serve topped with reserved asparagus tips and pepper. |
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| CHICKEN CURRY SOUP 30G butter 3 rashers chopped bacon 2 finely chopped chicken breasts or thighs 1 chopped onion 1 crushed clove garlic 2 tsp. curry powder 2 tsp. plain flour 5 cups chicken stock (or water with stock cubes) 1 large grated carrot 1 can creamed corn 3/4 cup rice pinch dry mixed herbs salt and pepper chopped fresh parsley Melt butter in pot and saute bacon,chicken,onion, garlic and curry powder for 3 minutes. Stir in the flour and the remaining ingredients except parsley. Bring to the boil and simmer gently for 40 minutes. Serve piping hot sprinkled with parsley |
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| Leanne this was my favourite in the soup stage Creamy bacon and corn chowder Serving size: Serves 4 Cooking time: Less than 60 minutes INGREDIENTS 50g butter 2 medium (300g) brown onions, chopped 4 rashers (250g) bacon, chopped 1/4 cup (35g) plain flour 1 litre (4 cups) salt-reduced chicken stock 2 cups (500ml) milk 2 large corn cobs 2 medium (400g) potatoes, peeled, chopped finely salt and freshly ground black pepper 2 tablespoons chopped fresh chives METHOD Heat butter in a large pan, add onions and bacon; cook, stirring, until soft and browned lightly. Add flour to pan, cook, stirring, for about 1 minute or until bubbling. Gradually stir in stock and milk; bring to the boil. Cut kernels from corn cobs. Add corn and potatoes to pan; simmer, uncovered, for about 15 minutes or until tender. Season to taste with salt and pepper Serve soup sprinkled with chives. Suitable to freeze. Suitable to microwave. COOK'S NOTE: You can substitute 2 cups frozen corn kernels or a large can of drained corn kernels for the fresh corn if you prefer. - put it in the blender for all those new bandits! |
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| Thanks tlkooo, You and this website are a god send to me! I'm going to make up two of the soups today and freeze them in small quantities as I go back to work next week and this will make is easier. Thanks so much again, Leanne |
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| Pea and Vegie Soup 1 medium Potato 2 cloves Garlic 500 grams frozen mixed vegies 1/2 cup dry Lentils 1 stock cube Pepper Mix stock cube in water (just enough to cover potato and lentils.) Boil potato and lentils till soft. Add vegies and garlic. Cook till soft Add pepper. Blitz till smooth. |
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| Cream of Cauliflower Soup Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 1 large cauliflower 3 tablespoons butter 1 medium onion, finely chopped 3 tablespoons flour 3 cups milk 1 cup sour cream or plain yogurt 3 vegetable bouillon cubes, crushed chopped parsley for garnish Parmesan cheese Preparation: Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese. |
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| WatchthisWaist, Below is my absolute favourite soup recipe, hope you like it too. You can make it as thick or thin as you like, but the recipe below is quite thick. Sweet Potato and Pumpkin Soup Roast in oven ... 1 medium Sweet Potato (peeled and chopped) 1 large Carrot (peeled and chopped) 1/2 large Butternut pumpkin (peeled and chopped) Till nicely browned In soup pot fry ... 1/2 cup dry Lentils, 1 medium Onion chopped, 3 cloves Garlic crushed Then add roast vegetable mix. Top to just above vegetables with either Vegie stock or water. Cook for at least ½ hour on simmer until all ingredients are soft, then puree. Cheers, Tara (I'll try to post a couple more tomorrow.) |
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| Does anyone have any recipes for soup for the liquid stage. I need something to help me through this very boring stage. Leanne |
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| Another thing to try is boiling up equal portions of potatoes and cauliflower in broth. Turns out delicious! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I made up this salad and have become addicted to it. 1 skinless chicken fillet steamed in microwave and sliced up into small pieces 1 small can of chickpeas 1 small deli tub pitted kalamata olives ½ small deli tub fat free semi dried tomatoes (coles deli) 1 red chilli thinly sliced (optional) ½ Red onion sliced 1 yellow capsicum seeded and sliced 100g low fat fetta Salt and pepper Throw it all in a bowl, crumble fetta and add some salt and pepper. It’s lovely nurtricious, low fat and low cal. No dressing required and no lettuce to get stuck. Makes 3 bandit sized portions + 1 large portion. |
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| Thanks for the recipes girls. It msut be just philly I used to use..... for some reason I thought I used sour cream and some mayo! I will try all of them and see how I go. Thanks again. |
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| Storm i make one that can be varied many ways, it is a layer of cream cheese spread on the plate , then i put a layer of spicy red sauce , then a layer of red salmon ( i use a med size tin) and finally a sprinkle of spring onions chopped finely. You can alter this in any way using cream cheese as a base, replace salmon with tuna, crab, even those tiny prawns . The sauce can be altered for salsa , bbq , etc. One that is popular is the cream cheese , couple of spoons of chilli jam spread over then sprinkle chopped coriander. Just put the knife with the dip and crackers/bread etc next to it and watch it v a n i s h. Vic |
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| I make a tuna one with philly cheese, a tin of tuna, and spring onions, mix all together, and serve in a bowl, or a cob loaf! delish!! most people dont think its tuna! i had someone who HATES tuna eat it and comment on it i didnt tell them it was tuna tho lol Mel.! |
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| Girls....... I need a "full fat" dip recipe! I used to make a dip years ago and have forgotten how! It is sour cream or cream cheese and mayo???? With crab meat on top and you squirt it with sweet chilli sauce. I used to make one with salmon or tuna too. I can't remember what I used as the cream portion.... must have been sour cream and something as it was really soft and creamy! Any help would be great. In the meantime I will Google! |
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| Egg flip; 1 egg 250ml warm or cold milk [3/4 cup] 4 drops vanilla nutmeg Beat egg, milk and vanilla with an electric blender. Pour into a glass and sprinkle with nutmeg |
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| Sorry to be a pain but can someone post the egg flip recipe again looked back a few pages but can't find it. Thanks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| gunabhealthy I made your tomato soup for my father who is also banded. He loved it. Thanks! |
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| Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!! Chocolate Snap Cookies makes 15 cookies 6 tablespoons (90)g flora light margarine 1/3 cup sugar 1 egg white 2 tablespoons of desiccated coconut 1/2 cup of chocolate chips 1 cup self raising flour 2 tablespoons skim milk 2 cups of rice bubbles cooking spray Directions Preheat oven to 180 degrees celcius fan forced In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack Fat per cookie: 5g cals per cookie: 117 I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice. Jen |
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| Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!! Chocolate Snap Cookies makes 15 cookies 6 tablespoons (90)g flora light margarine 1/3 cup sugar 1 egg white 2 tablespoons of desiccated coconut 12 cup of chocolate chips 1 cup self raising flour 2 tablespoons skim milk 2 cups of rice bubbles cooking spray Directions Preheat oven to 180 degrees celcius fan forced In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack Fat per cookie: 5g cals per cookie: 117 I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice. Jen |
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| Chicken and Silverbeet Rissoles 1 bunch silverbeet 500g chicken mince 1 cup fresh breadcrumbs 1 onion finely chopped 2 tabs pine nuts 2 tabs finely chopped parsley 1 tsp graqted lemon rind 1 egg Remove white stalk from silverbeet and finely shred. Mix all ingredients together, add salt and pepper to taste. Shape into patties and lightly brown on each side in frying pan. Finish cooking in oven, 180 degrees for 20 mins. |
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| Tomato Vegetable Soup Good for people with tight restriction (like me!) 1 onion diced zuchini grated carrot grated potato grated cauliflower finely chopped small can tomato paste packet of chicken noodle soup can tomato soup 2 chicken stock cubes (I like the OXO brand) 6 cups water Saute onion in a little oil, add other vegetables. Stir for about 5 mins. Add tomato paste, cook slightly. Add water, stock cube, chicken noodle soup and tomato soup. Simmer gently for about 45 mins until vegies are very soft. Add salt and pepper to taste. |
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| Paul, I dont mind, i got it from the taste website, it is really nice! Mel.! |
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| Hi talusha2283, Just read your post on your recipe for Chicken Pie which sounds delicious. We are looking for a 'Recipe of the Month' to put on our Band Buddies website at www.bandbuddies.com.au and was wondering if you would mind if we used this recipe for October 09? Cheers, Paul (banded 2/08) Band Buddies. |
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| looking forward to the mushie stage im am so going to make this yummmo Reposting Jem's recipe.... I'm just bringing this recipe for Labne forward. I had never tasted it until I went to Dubai for a holiday over Easter. It really is delicious and can be teamed with so much for a yummy snack or side dish. One of my favourite combos is a teaspoon of Labne on a fresh (or dried) date topped with a walnut half. You could team this stuff with any fruit or nut and it's superb. Enjoy, Jan Jem says...... I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! |
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| my fav food pre-banding was big salad sammiches. I cant really eat them anymore. I can eat bread, but only about 1/2 a slice without anything on it. sooo... Ive taken to make something similar wrapped in a lettuce leaf. I just chop up tomato/cucumber/ mung beans/carrot/avocado/fres h beetroot/white raddish/etc etc and put it in an iceberg lettuce cup with a bit of salt and pepper.... then roll/fold it up in the cup like a kebab. its REALLYYY yummo, and almost fat free (not that id care to be honest haha). I can eat 1/2 - 1 at a sitting, depending on how much i fill it. ~ Lilly . |
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