You read that right. The following dishes take 15 minutes to prepare and cook, making them just right for last-minute cooking or snacking while gambling on Sbobet.
All of them serve two people and have low calories—more reasons to give them a try.
So, let’s dig in.
Smoked Salmon Cheese Spread
16 ounces of softened cream cheese
4 ounces of smoked salmon
3 tablespoons horseradish sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
¼ teaspoon Creole seasoning
¼ teaspoon coarsely ground pepper
Finely chopped walnuts
Crackers of your choice and freshly cut dill
Place in a food processor, smoked salmon, ground pepper, Creole seasoning, Worcestershire sauce, horseradish sauce, and cream cheese until blended, then pour into a plate. Lastly, sprinkle the walnuts and dill on top.
Refrigerate covered until serving time. So easy, right?
¼ teaspoon of crushed or powdered garlic or paprika can substitute for the Creole seasoning.
2 tablespoons (calculated without garnishes and crackers): 96 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 213 mg sodium, 1 g carbohydrate (1 g sugars, 0 fiber), 3 g protein.
Mushroom and Tarragon Stroganoff
1 diced onion
Olive oil (spray)
Crushed garlic cloves
150 g sliced mushrooms
3 tablespoons of half-fat creme fraîche
½ bunch chopped tarragon
Cooked brown or white rice
In a pan with olive oil, fry the diced onion until soft, then add crushed garlic and mushrooms until they turn light golden.
Add the creme fraîche, a quarter cup of water and tarragon, then simmer for about a minute and serve with cooked rice or any other cooked grain you prefer.
156.7 calories, fat 10.09 g, saturated fat 6.3 g, carbs 9.1 g, fiber 2.7 g, protein 5.8 g, salt 0.10 g
Chargrilled Chicken Chimichurri Salad
Guess what? It’s gluten-free. This dish is low in calories, with less than 250 calories.
2 small chicken breasts
1 teaspoon of dried oregano
1 teaspoon dried chili flakes
For the chimichurri salad:
Extra virgin olive oil
1½ tablespoons red wine vinegar
½ finely diced red onion
½ small, crushed garlic cloves
2 handfuls of rocket greens (arugula)
Small bunch coriander
Small bunch flat-leaf parsley
Place the chicken breasts between plastic film and pound until they’re 1-cm thick.
Put 2 tablespoons of olive oil, chili flakes, oregano, and some seasoning in a bowl.
Whisk the red wine vinegar and extra virgin olive oil with seasoning in another bowl and add the garlic and red onion.
Heat a pan to high and fry the chicken pieces for 3 – 4 minutes on each side until cooked through and charred.
Place them on a plate for about 2 minutes to rest before slicing.
Add the rocket, coriander, and parsley leaves to the dressing and toss well.
Pile onto plates and top with the sliced chicken.
244 calories, fat 10.5 g, saturated fat 1.7 g, carbs 3 g, sugars 2.4 g, fiber 36 g, protein 32.5 g, salt 0.4 g
Roasted Red Pepper Tapenade
2 cups drained roasted sweet red peppers
3 peeled garlic cloves
⅓ cup tomato paste
½ cup blanched almonds
2 tablespoons of olive oil
¼ teaspoon salt
¼ teaspoon pepper
Freshly minced basil
Toasted French bread baguette slices or water crackers if preferred
Pour 2 cups of water into a small saucepan and bring to a boil. Add garlic and cook uncovered until tender (it will take around 5 – 7 minutes), then drain and pat dry.
Place the almonds, red peppers, oil, garlic, tomato paste, pepper, and salt in the food processor until blended then transfer to a small bowl.
To allow the flavors to blend, refrigerate for 4 hours.
Sprinkle with basil and serve with baguette slices.
58.1 calories, 4.2 g fat, no cholesterol, 151.9 mg sodium, 3.1 g carbohydrates, and 1.2 g protein
Artichoke Caprese Platter
75 ounces marinated artichoke hearts
2 tablespoons of olive oil
2 tablespoons red wine vinegar
1 pound sliced, fresh mozzarella cheese
6 sliced plum potatoes
Coarsely ground pepper
2 cups loosely packed fresh basil leaves
Drain the artichokes, saving ½ cup of marinade.
In a small bowl, whisk the vinegar, oil, and the saved marinade.
Arrange the artichokes, tomatoes, mozzarella cheese, and basil on a serving platter. Drizzle with the vinaigrette, then sprinkle with ground pepper if you like.
1/2 cup: 192 calories, 16 g fat (7 g saturated fat), 30 mg cholesterol, 179 mg sodium, 5 g carbohydrates (2g sugars, 1g fiber), 7 g protein.
1 pound of halved medium zucchini
1 tablespoon olive oil
¼ cup finely chopped onion
½ crushed vegetable bouillon cube
1 teaspoon fresh or dried minced thyme
2 tablespoons minced parsley
Heat oil over medium-high heat in a large skillet.
Then, add zucchini, chopped onions, and crushed bouillon. Stir for five minutes till crisp then sprinkle the herbs on top.
53.1 calories, fat 4 g, no cholesterol, 134.7 mg sodium, 4.9 g carbohydrate, 2.1 g protein
Herb and Polenta Crusted Lamb
6 fat trimmed lamb cutlets
(Make an instant polenta by mixing a tablespoon of finely chopped rosemary and 6 tablespoons of polenta)
4 tablespoons flour
1 egg, beaten
A dash of olive oil
For each cutlet, dip into the flour, then the egg, and lastly, into the polenta mix. Heat the oil in a pan and fry both sides of each cutlet until crispy and golden.
722.5 calories, carbs 52.6 g, protein 51.1 g, fat 36 g, salt 0.40 g, fiber 1.70 g
Gazpacho Sauce Spaghetti
An Italian friend of mine, Marco, taught me this recipe. Give it a try.
160 g spaghetti
1 chopped green pepper
250 g cherry tomatoes
½ garlic clove
½ roughly chopped red onion
Dash of Tabasco
1 tablespoon sherry vinegar
Small bunch basil
Cook pasta and drain well.
Put the tomatoes, garlic, pepper, and onion into a blender and blend until completely smooth. Season, then stir in the sherry vinegar and Tabasco. Tear in lots of basil and serve over the spaghetti.
361 calories, fat 2.2 g, saturated fat 0.4 g, carbs 69 g, sugars 9.8 g, fiber 7.4 g, protein 12.5 g, salt 0.1 g