Lamb with chickpea taboli: (339 calories per serve) Serves 4

3/4 cup (130g) bulgar wheat
400g lamb backstraps
2 teaspoons sumac
2 1/2 teaspoons olive oil
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, diced
200g tomatoes, halved (or quartered if large)
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon lemon juice

Instructions:

Step 1 Place bulgar wheat in a large heatproof bowl. Just cover with boiling water. Set aside to soak for 15 minutes. Drain well. Squeeze out excess moisture and return to bowl.

Step 2 Sprinkle both sides of lamb backstraps with sumac. Brush a large non-stick frying pan with 1/2 teaspoon olive oil and heat over a high heat. Add lamb. Cook each side for 2–3 minutes, or until cooked to your liking. Remove from frying pan and cover loosely with foil. Set aside to rest for 2–3 minutes.

Step 3 Add chickpeas, cucumber, tomatoes and herbs to bulgar wheat. Add lemon juice and remaining olive oil. Toss well.

Step 4 Arrange chickpea tabouli on a serving platter. Top with thinly sliced lamb or toss sliced lamb through salad, to serve.

Fish and chips with tomato salad: (366 calories per serve) Serves 4

650g floury potatoes, scrubbed
250g green beans, cut diagonally
200g cherry tomatoes, halved
70g feta, crumbled
2 cups iceberg or cos lettuce leaves, torn
1 tablespoon low-fat salad dressing
4 x 150g firm fish fillets

Instructions:

Step 1 Cook potatoes in a large saucepan of boiling water for 10 minutes until just tender. Drain. Halve potatoes lengthways then slice in wedges.

Step 2 Meanwhile, steam or microwave beans for 1-2 minutes until just tender. Refresh in cold water. Drain. Combine beans, tomatoes, feta, lettuce and dressing in a medium-sized bowl.

Step 3 Spray a frying pan with oil and heat over a medium-high heat. Cook potatoes for 7-8 minutes until browned and crisp. Add fish to pan for the last 5-6 minutes of cooking time, turning once, until just cooked through.

Step 4 Serve fish with potatoes and tomato salad.

Ham and vegetable pizza: (366 calories per serve) Serves 4

Pizza base
    1 1/2 cups flour, plus flour for kneading
    1/2 teaspoon salt
    8g sachet instant yeast
    170ml warm water
    olive oil spray, for greasing

Topping
    1/2 cup tomato purée or pasta sauce
    175g mozzarella cheese, sliced
    1/2 red onion, thinly sliced
    1/2 green capsicum, diced
    1/2 chorizo sausage, diced
    2 slices of lean ham, diced
    pepper, to season
    2 tablespoons chopped fresh parsley

Instructions:

Step 1 Preheat oven to 220°C. To make pizza base, sieve flour and salt in a bowl. Stir in yeast. Add water and mix to a soft dough. Turn onto a lightly floured surface. Knead for 5 minutes until smooth, not sticky, using more flour if needed. Place dough in a lightly greased mixing bowl. Cover with lightly greased plastic wrap. Leave in a warm place until doubled in size – about 30 minutes.

Step 2 Lightly grease a 24cm-round pizza pan. Once dough has doubled in size, knead for a few minutes on a floured surface, then roll in a round to fit pan. Transfer to pan and spread base with sauce. Add cheese, vegetables and meats to cover evenly. Spray with oil.

Step 3 Cook for 15-20 minutes, or until base looks crisp and golden. Season with pepper and serve sprinkled with parsley.
Variations

Make it vegetarian: Instead of chorizo and ham, use mushrooms and olives on pizza topping.
Make it dairy-free: Remove the mozzarella.

Quick chicken curry: (258 calories per serve) Serves 4

1 onion, peeled, chopped
1 apple, peeled, cored, chopped
2 teaspoons medium curry powder
500ml salt-reduced liquid chicken stock
3 cups lean cooked chicken, shredded
2 tablespoons mango chutney
1 cup cooked pumpkin cubes

Instructions:

Step 1 Spray a non-stick pan with oil. Add onion and cook until browned. Add apple and cook for 2 more minutes. Add curry powder. Stir to combine.

Step 2 Add chicken stock and shredded chicken. Simmer for 4-5 minutes, then add mango chutney and pumpkin. Simmer until curry has started to thicken.

Step 3 Serve with rice and extra vegetables such as courgettes. Garnish with fresh coriander.

Chicken spaghetti bolognese: (624 calories per serve) Serves 4

1 tablespoon olive oil
1 onion, finely chopped
1 small carrot, grated
2 sticks celery, finely sliced
2 garlic cloves, crushed
500g chicken mince
410g can tomato purée or tomato pasta sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup flat-leaf parsley, roughly chopped
500g dried spaghetti

Instructions:

Step 1 Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic and cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken mince and cook, stirring, for 8-10 minutes or until browned.

Step 2 Add tomato purée, basil, thyme and half the parsley. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 15 minutes.

Step 3 Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with bolognese and remaining parsley.

I copied these recipes from the healthy food guide website. It's brilliant and an excellent tool if you stuck in a rut, and sick of cooking the same thing.

I'm going to have to try these recipes out (especially the fish and chips).

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