High protein low carb recipes

Wanting to get off a few winter kilos – try these lower carb, higher protein evening meals on for size!

 

Cajun lamb with coleslaw                                    Serves 4

2 tblsp Dijon mustard

2 tblsp low fat Greek yoghurt

1 tblsp white wine vinegar

6 cups thinly sliced savoy cabbage

1 green capsicum, thinly sliced

2 spring onions, thinly sliced

4 tblsp pepitas, toasted

1/3 cup dill sprigs

2 tsp Cajun spice mix

2 tsp Olive oil

8 trim lamb cutlets

  1.  Combine mustard, yoghurt and vinegar in a small bowl.
  2.  Place cabbage, capsicum, spring onion, pepitas and dill in a large bowl and then add the dressing and toss to combine.
  3. Place spice and oil in a bowl and stir well to combine.  Add cutlets and rub all over with the mixture.
  4. Lightly oil a large frypan and place over medium heat. When hot, add cutlets in batches and cook for 3 minutes, turning once for medium rare, or until cooked to your liking.
  5. Serve with coleslaw.

 

Lemongrass and Ginger Chicken Rissoles                        Serves 4

400 g chicken thigh fillets, chopped

1 lemongrass stalk, white part only, finely chopped

2cm piece ginger, finely chopped

¼ cup chopped coriander

1 egg white

2 tsp vegetable oil

1 red capsicum, cut into short thin strips

100g snow peas

1 small onion thinly sliced

1 bunch pak choy, trimmed, leaves separated

2 tblsp sweet chilli sauce

Fresh coriander leaves to serve

125g baby corn, halved lengthways

2 zucchini, cut into matchsticks

  1. Process chicken, lemongrass, ginger and coriander together until finely chopped. Add eggwhite. Process to combine.
  2. Using 1 heaped tablespoon of mixture at a time, shape into 12 rissoles. Place on a plate. Cover and refrigerate until required.
  3. Heat 1 teaspoon oil in a large non stick frying pan over medium heat. Cook rissoles in batches for 2 to 3 minutes each side or until cooked through. Transfer to plate and cover loosely with foil.  Set aside.
  4. Heat remaining oil in wok over medium high heat.  Add capsicum, corn, zucchini, snow peas and onion.  Stir fry for 2 to 3 minutes or until tender. Add pak choy. Stir fry for 1 minute or until leaves have wilted. Add chilli sauce and toss to combine.
  5. Divide mixture between plates and top with rissoles. Sprinkle with coriander.

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