Spiced Lamb With Coriander Pumpkin 21 Day Wonder Diet Day 1 Recipes

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CHICKEN & PUMPKIN CURRY (21 DAY WONDER DIET: DAY 13)



Chicken & Pumpkin Curry (21 Day Wonder Diet: Day 13) image

This is Day 13: Lunch, on the 21 Day Wonder Diet. You can make this whole recipe the day before. This lunch is to be followed by an afternoon snack of 125g grapes.

Provided by Sara 76

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 cup brown rice
1 small red onion, chopped finely
2 tablespoons coriander roots, and stem chopped finely
1/4 cup coriander leaves
2 fresh long red chilies, chopped coarsely
2 garlic cloves, crushed
25 g fresh ginger, grated
1 teaspoon ground turmeric
1 cup chicken stock
180 g chicken breast fillets, sliced finely
1/4 cup light coconut milk
150 g butternut pumpkin, cut into 1cm cubes
115 g baby corn, chopped coarsely
1 cup bean sprouts
2 tablespoons fresh coriander leaves, extra

Steps:

  • Cook rice in large saucepan of boiling water unril tender, drain.
  • Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.
  • Cook paste in medium frying pan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.
  • Serve rice topped with curry, sprouts and extra coriander.

Nutrition Facts : Calories 448.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 55.8, Sodium 253.8, Carbohydrate 71.2, Fiber 6.7, Sugar 11.3, Protein 32.6

MOROCCAN SPICED LAMB



Moroccan Spiced Lamb image

A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.

Provided by Ppaperdoll

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 leg of lamb, boned
4 -6 tablespoons chopped of fresh mint
100 g dried apricots, chopped
100 g dried dates, chopped
100 g pine nuts, toasted and crushed
1 orange, zest of
1 lemon, zest of
1 tablespoon olive oil
4 -6 tablespoons harissa, plus extra for the gravy
4 tablespoons cumin seeds
red wine

Steps:

  • Preheat oven to 220 degrees C/ 425 degrees F.
  • In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
  • Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
  • Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
  • Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
  • For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
  • Let gravy bubble and thicken until reduced by half.
  • Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES



Honey and Five Spiced Lamb With Stir Fry Vegetables image

I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon five-spice powder
60 ml oyster sauce
3 tablespoons honey
2 tablespoons rice vinegar
3 garlic cloves, sliced thinly
800 g lamb fillets, sliced thinly
1 tablespoon sesame oil
2 red chilies, sliced thinly
1 teaspoon fresh ginger, grated
1 medium red onion, sliced thinly
250 g broccoli florets, chopped (8 large)
100 g snow peas, trimmed
200 g bean sprouts
1/4 cup coriander, finely chopped

Steps:

  • Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
  • Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
  • Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
  • Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
  • Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
  • Note: Cooking time will be longer if not using a wok.

Nutrition Facts : Calories 774.6, Fat 57.2, SaturatedFat 24.1, Cholesterol 148, Sodium 639.4, Carbohydrate 28.6, Fiber 2.5, Sugar 18.4, Protein 37.9

MILITARY DIET DAY 1



Military Diet Day 1 image

Make and share this Military Diet Day 1 recipe from Food.com.

Provided by paigesluyter

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 12

1/2 grapefruit
1 slice toast
2 tablespoons peanut butter
1 cup coffee (with caffeine) or 1 cup tea (with caffeine)
1/2 cup tuna
1 slice toast
1 cup coffee (with caffeine) or 1 cup tea (with caffeine)
3 ounces of any type meat
1 cup green beans
1/2 banana
1 small apple
1 cup vanilla, froyo

Steps:

  • Military Diet Day 1.
  • Breakfast:.
  • 1/2 grapefruit.
  • 1 slice of toast.
  • 2 tablespoons of peanut butter.
  • 1 cup of coffee or tea (with caffeine).
  • Lunch:.
  • 1/2 cup of tuna.
  • 1 slice of toast.
  • 1 cup coffee or tea (with caffeine).
  • Dinner:.
  • 3 ounces of any type of meat.
  • 1 cup of green beans.
  • 1/2 banana.
  • 1 small apple.
  • 1 cup of vanilla froyo.

SPICED LAMB WITH CORIANDER PUMPKIN (21 DAY WONDER DIET: DAY 1 )



Spiced Lamb With Coriander Pumpkin (21 Day Wonder Diet: Day 1 ) image

This is Day 1: Dinner from the 21 Day Wonder Diet. The first time Imade this, I was unable to buy lamb cutlets, so I used 300g diced chicken breast instead. Als i was unable to buy fresh coriander, and had to use dried. The sauce is divine in this recipe, gives the food almost a Thai flavour. :yum:

Provided by Sara 76

Categories     Lamb/Sheep

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

200 g butternut pumpkin, peeled and cut into 1cm pieces
125 g chickpeas, rinsed and drained
1/2 cup frozen baby peas
2 tablespoons fresh coriander leaves
4 french-trimmed lamb cutlets
2 teaspoons curry powder
cooking spray
1/3 cup light coconut milk
2 tablespoons chicken stock
1 garlic clove, crushed

Steps:

  • Preheat oven to 200C/180C fan-forced.
  • Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. add chickpeas and peas; cook uncovered, about 5 minutes or until pumpkn is tender. Remove from oven; sprinkle with coriander.
  • Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying an; remove from pan.
  • Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat.
  • Serve pumpkin mixture and lamb drizzled with coconut sauce.

Nutrition Facts : Calories 163.1, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 215.9, Carbohydrate 33.3, Fiber 7.3, Sugar 4.6, Protein 6.8

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