Cohen Recipes
Other... Recipes
| A Tasty Gravy for any meal!! |
| Whenever you do a stir-fry (meat and vegie's) or just to Sear a piece of Meat, as you are cooking the stir fry/meat, sprinkle some Garlic powder into the frying pan and over meat, salt, pepper and any other herbs you like for flavour, (Oregano and Parsley are tasty) then when the stir fry/meat is put onto a plate, turn electric stove off and leave the frying pan on heated coil, or gas - put on lowest heat, pour a small amount of boiled water into the frying pan and stir water around to condense, it turns a slightly brown colour, then before all the water has evaporated completely, pour a little more water into the frying pan and keep stirring to get the flavour through the water (not too much water), this only takes about 2 minutes, then scrape all the little bits in the frying pan and liquid and pour over your meal to add flavour and moistness to your favourite tasty dish!! Enjoy!!
Source: Happy Kathy |
| Alfoil Wraps |
| Take 2 layers of foil. Spray 1 layer with a light coat of cooking spray. Place your meat, chicken or fish allowance on the foil, and then top with vegetable allowance. Then add any spices you want. Wrap the foil up and at the end twist the foil together so it looks like a set of horns, this lets the steam come out. You can cook the wraps on the barbecue, camp fire or in the oven. (I have done it in all 3 places - If you are camping out I suggest you cut up the meat into small pieces prior to cooking as this saves trying to cut it up later.) You can eat directly out of the foil as you get the juices as well and it is easy to stick to your allowance. You can even try this with apples, just core them and sprinkle with nutmeg and cinnamon. Wrap them up and cook for about 15 minutes in a camp fire. Or you could slice the apple and then cook it on the barbecue. Delicious! Source: Julieann (Alexander Heights, Western Australia) |
| Balsamic Mayo Dressing |
| 1 teaspoon mayo few drops balsamic vinegar pinch of fresh or dried chives and tarragon. Mix together and serve as a tasty dressing for seafood, meat, or salad. Source: Carol (Broken Hill NSW) |
| Flavour to Your Salad Dressing |
| 1 level tsp of low fat mayonnaise, 1 tsp of apple cider vinegar, 1/2 tsp of curry powder and mustard powder, squeeze of lemon juice (optional, part of fruit allowance), mix all of this together and you can use it on two salads or one yummy one if desired.
Source: Fatty Boombah |
| Nachos |
| Tomato Zuccuini Capsicum Onion Cheese Two Crackers Chilli Powder Place onion, zuccini and capsicum in a saucepan with a small amount of water and cook until soft. Next, add tomatos and cook until they too are soft. Add chilli powder to taste. Transfer the mixture into a bowl and sprinkle with cheese. Place the salsa / cheese mixture under a grill and melt cheese. Break up the crackers and place on top of the salsa / cheese mixture. Enjoy! Source: Jennifer (Canberra) |
| Orange Salad |
| Orange (allowance) Balsamic Vinegar Salt Cut Orange in bite size pieces. Dress with salt and vinegar. This is a nice end to your meal Source: Sue (Mildura) |
| Roast Veggies |
| Cauliflower, zucchini, mushroom and capsicum (allowance). Coat with garlic powder and mixed herbs. Spray lightly with olive oil spray and place in a non-stick oven tray. Place veggies in a 180-200 degree celcius oven for about 20 min or until done. Can be frozen with other meals and reheated in the microwave
Source: Sailor chick |
| Salt 'n' Vinegar Chips (snack) |
| Coat the bottom of a flat bowl with vinegar, and add a sprinkle of salt. Dip crackers (allowance) into the vinegar, make sure they're thoroughly coated. Then break into small pieces, and place in oven until brown and dry.
Source: Jade, Melbourne |
| Spicy Black Tea |
| If you struggle with drinking black tea, try a slice or two of ginger in the teapot. Strain then enjoy. Very refreshing!
Source: Beryl (Bayswater, Western Australia) |
| Tangy tuna salad dressing. |
| Mayonnaise Allowance Squeeze of fresh lemon juice (allowance) Sprinkle of garlic graduals Tablespoon of the brine from a can of tuna and brine A sprinkle of sweetener and a dash of pepper. Whisk all of these ingredients together to create a dressing to liven up your tuna and salad. Source: Created by Jacqui Dohse of Naracoorte (Sa) |
| Tomato & Zucchini salad |
| Ingredients - sliced tomato, sliced zucchini, sliced spring onions, white wine vinegar, fresh basil, garlic clove, ground black pepper. Place tomato, basil, garlic clove (remove before eating is for flavour only) and white wine vinegar in bowl. Quickly cook spring onion and zucchini in boiling water. Remove and add to tomato mix. Season. Refrigerate for as long as you like to allow flavours to infuse. Serve with crispbread and protein allowance (is really nice mixed with chopped chicken or cheese). Source: Belinda M, Mandurah, WA |
| Tomato and Cucumber Salad with Mint leaves |
Weigh vegetables to measure. Add a splash of white vinegar and a sprinkle of equal. Place in fridge until ready to use. Source: Getting There (WA) |
| Yoghurt Surprise |
| If you struggle with plain yoghurt blend with a little diet sprite (approx 80ml) to sweeten.
Source: GK, Joondalup (Western Australia) |
| Yoghurt with Grated Apple |
| Yoghurt (allowance) Apple - Granny Smith or own preference) Cinnamon Sweetner or Diet Sprite (optional) Finely grate apple. Sprinkle with cinnamon, and if prefered with sweetner or a little Diet Sprite. Add to bowl with yoghurt allowance and mix. Very quick and easy breakfast. Source: Ange (Geelong) |