Meat Dishes

Oven Baked Thai Chicken Meatballs

| roeliaschoeman

Oven Baked Thai Chicken Meatballs

Quick and easy!

 

Serves 2

400g chicken mince

20g finely chopped spring onion

Handful finely chopped coriander

20g raw oats

1 tsp Red curry paste

1 finely chopped red chili (leave out if too spicy for your taste)

Salt and pepper to taste

 

Mix it all together, measure 50g sized meatballs and oven bake on a baking sheet or in a muffin tin for 20 minutes at 160C.

I served it with veggies stir-fried in chicken stock and sweet chili sauce and added cooked couscous (CC and veg according to your formula)

Serving size – 4 meatballs per person = 2 Protein, ½ CC and ½ fat

 

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Malay Meatballs

| roeliaschoeman

Malay Meatballs

(adapted from YOU Magazine Recipe)

Serves 4

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Ingredients

 

MEATBALLS

50g onion, finely chopped (Veg)

4 green chillies (optional)

5 ml grated fresh ginger

4 cloves garlic, crushed

20 ml olive oil

480g mince (Protein)

2 ml turmeric

2.5 ml  Curry Powder (I prefer Woolies brand! :P)

10 ml lemon juice

Salt and pepper to taste

 

SAUCE

2 cardamom seeds

2 pieces stick cinnamon

410 g tomato and onion mix (Veg)

2 ml Curry Powder

 

 

Method

 

Sauté the onion, chillies, ginger and garlic on medium heat in 10ml olive oil until the onion is soft (I added a few drops of water so that it doesn’t stick to the pan). Remove from the heat and cool. Add the mince and seasonings and mix. Shape the mixture into 30g sized meatballs (this will make it easier to measure your portion size – so 2 meatballs = 1 Protein). Bake in muffin pan (a neat trick I saw on the internet somewhere!) for about 10 minute on 180C.

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Stir-fry the cardamom seeds, curry powder and cinnamon stick for about 1 minute in 10ml olive oil. Add the tomato and onion mix and simmer gently. Add the meatballs and simmer till done (about 10 minutes).

I served it with sweet potato (CC) and butternut mash (Veg)!

 

Per Person

4 Meatballs = 2 Protein

1 – 2 Veg

1 Fat

Mini Cottage Pies

| roeliaschoeman

360g lean mince
50g onion, grated
100g sundried tomatoes, chopped
20g raw oats
Salt and pepper to taste
Cajun seasoning – to taste, some brands are more spicy than others!

Tomato Topping:  100g tomato and onion mix, 15ml tomato sauce, Italian Herb mix

300g cooked potato, mashed – seasoned with Aromat

Mix all the ingredients (except mashed potato and tomato topping) together. Form meatballs, measuring 60 – 70g each – and place in prepared muffin tin (sprayed with non-stick spray).  Press down a bit – to make bottom half of mini cottage pies. Bake at 180C for 25min or until browned/cooked.

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Once cooked, put a spoonful of tomato mix on each mince ball, use piping bag (or just spoon on top) to add potato mixture on top, and put back in oven for about 10 min.

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1 serving = 2 mini cottage pies. Each 1 protein and 1/2 CC.

Serve with salad!  🙂

Chili Con Carne

| roeliaschoeman

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You will notice that there’s cocoa powder in this recipe – a very ‘mexican’ addition!  It gives a rich colour and taste 🙂

Chili Con Carne

 

Serves 2, 1 serving = 2 Prot, 2 CC, 1 Fat, 2 Veg

 

1 large onion

240g raw ostrich mince (2 Prot)

½ cup chicken or veggie stock

1 tin Mexican Style Tomato Relish

1 red pepper

1 yellow pepper

2 chilies (to taste – leave out if too hot)

2 garlic cloves

1 tsp ground cumin

½ tsp ground coriander

1 tsp cayenne pepper

1 tsp smoked paprika

280g cooked brown rice

260g baked beans (2 Prot)

1 tsp cocoa powder (1 fat)

Salt & Pepper to taste

Fry onions and peppers in chicken stock until opaque. Add 5ml olive oil and spices and fry for 2 minutes. Add mince and fry until browned. Add tinned tomatoes and baked beans and simmer for about 15 minutes. Add cocoa powder and brown rice and simmer for 5 minutes.

Ready to serve!

PS:  When I made it this week I didn’t add the peppers, and only stirred in the rice just before serving.  So that is why the pic may look a little different than the instructions.

I made a roasted pepper salad with it – just for some extra colour!  🙂  Roasted red and yellow peppers and a handful of cherry tomatoes – drizzled with a little bit of balsamin vinegar, in the oven, let it cool off a little bit and serve on a bed of lettuce.  Quick and easy!

 

 

Curry and Apple Chicken Wrap

| roeliaschoeman

Revamped January 2019, added a few new photos! The previous ones were pretty bad!  

This is one of my favourite recipes. I love a good wrap!  Especially for lunch 🙂

When packing my lunch for work, I very seldom just throw everything together – I am not a fan of mushy, soggy food. Okay, few people are!  😛

Today, for example – I packed the wraps separately, and the chicken mix, and the salad stuff (lettuce, cucumber strips, and chopped peppadews) also in a separate divided container.

Yes, maybe a bit of a mission – but worth it, believe me! 🙂

This was the chicken curry (fake Coronation??) mix:

90 g cooked chicken, chopped
1 small Granny Smith apple, chopped
2 small salad onions, chopped
30 ml low fat mayo
1/2 teaspoon curry powder (mild)
Salt and pepper to taste

Life is too short to eat lettuce Curry Chicken and Apple Wrap

Prepare this the night before – for the flavours to develop 🙂

Life is too short to eat lettuce Curry Chicken and Apple Wrap

Quick and easy!

Pile on a wrap with lettuce and top off with cucumber strips!  Yummy!  😀

Life is too short to eat lettuce Curry Chicken and Apple Wrap

Also works as a salad, in pitas and on whole wheat bread 🙂

Serves 1

Herb and Garlic Ostrich Steak

| roeliaschoeman

I am a big fan of ostrich meat – lean, tasty and versatile!

I often use it make meatballs, burger patties, bolognaise, etc – but my favourite dish is this one!

And it is super easy to prepare!

Serves 4 (200g per person)

800g ostrich steak
Fresh garlic cloves (to taste, I love garlic way too much to be able to give a “sensible” guideline!)
Fresh herbs – rosemary, thyme, sage
20ml olive oil
About 150ml balsamic vinegar – enough to cover the steaks when marinating.

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The best way to marinate meat is actually to just mix everything together in a Ziplock bag!  But you can use any container – as long as the meat is covered in the balsamic/herb/garlic mix! Leave to marinate for a bit – 30 min or so should actually be enough.

Fry steaks on an open flame (braai in other words!) or prepare in griddle pan on the stovetop.  Be careful not to over cook – because of the low fat content it can dry out quickly!

Enjoy! 🙂