Sally’s Meatballs in Tomato Soup

Calories per serve: 198 (1 meatball with sauce)

Serve: 10

Total meal calories: 266
(served on cauliflower rice)
Total meal calories: 316
(served with cauliflower rice & Heniz steam fresh veggies)

Recipe Challenge: Week 8 (total recipes 12)

Sally’s Meatballs in Tomato Soup
Ingredients
500g Lean Beef Mince
500g Lean Short Cut Bacon
1 large Onion
1 Eggs
2tsp Crushed Garlic
1 tsp Oregano
1 tin Tomato Soup
1 tin Chopped Tomatos
1/4 cup Plain Flour
Served with
Cauliflower Rice
Veggies of your choice

Method:

1. Combine mince, diced bacon, diced onion, egg, garlic and herbs
2. Using a 1/3 cup to measure meat and roll into balls. Mixture should get 10 balls.
3. Roll balls into plain flour.
4. Place in casserole dish and cover with tomato soup and chopped tomatoes.
5. Cover and cook in the microwave for 15mins on med-high
6. Cook for 15mins on med/low
7. Allow to stand for 15 mins
8. Repeat 6 & 7, 4 times
9. Serve on top of cauliflower rice

Notes:

Due to there being bacon in the mix, the balls may not looked like they are cooked, due to the pink of the bacon, but rest assured that they will be.

It is lovely served on top of rice with a little bit of grated cheese on top of the rice on non-fast days.

My original recipe which is better for non fast days is done by adding ½ kg Beef Mince, ½ kg Pork Mince, ½ kg Chopped Bacon for the meat portion, I would add 2 eggs to this, and also bread crumbs.

Sally’s Egg, Bacon, Zucchini & Tomato Muffins

Calories per serve: 80

Serve: 12

Recipe Challenge: Week 5 / Recipe 3 (total recipes 9)

Posted due to popular demand – I hope you enjoy

Sally’s Egg & Bacon Muffins
Ingredients:
6 eggs
200g lean short cut bacon
1tsp garlic powder
1/4 red onion
6 cherry tomatos
1 large zucchini
1/4 cup of low fat milk

Method:

1. Pre-heat oven 180C
2. Dice and panfry bacon until browned.
3. Once cooked place on paper towel to cool.
4. Grate zucchini
5. Chop cherry tomatoes into 8 pieces each.
6. Beat eggs in a bowl and adding milk.
7. Add zucchini, tomatoes and cooled bacon to egg and mix.
8. Spray with some cooking oil a 12 pan non stick muffin tray.
9. Using a 1/4 measuring cup it will divide mixture up into the 12 muffin pans evenly, do not fill all the way to the top, as they will rise slightly when cooking.
10. Bake in oven for approx 25mins until risen and golden brown.
11. Remove from oven sit for 5 mins to cool, then remove from baking tray and allow to cool on cooling rack.

Notes:

I didn’t have any but you could also add some spinach to these to also get some iron.

My normal pre 5:2 recipe I would have added some tasty cheese or even feta. But as I am revamping my old recipes and I wanted to reduce the calories as much as possible to a very low calorie sustainable snack (not meal), I left the cheese out. This is because I still wanted to retain as many calories as I could for dinner.

These are so full of protein and great for a snack on the go. You can store them in an air tight container (love my zip lock bags or you can use Tupperware) in the fridge for about a week.

To reheat, just stick them in the microwave for about 30 seconds.

They taste so good alone, or you could also warm them up and toss them through a salad for something a bit more substantial. Or on a non fast day, have them in a sandwich with some cheese – they are finger licking good.

That is 3 recipes up this week… I have well exceeded 1 recipe a week challenge. I hope all of my support group friends who have requested that I post this – enjoy.

Once you have made your own comment below and let me know how they are, and if you added anything extra. I think even some cayenne pepper would be nice, or even sweet chilli might be nice added to the mixture.

Sally’s Pulled Pork & Egg in Rye Cups

Calories per serve: 242
Meal per serve: 302

Serve: 1

Recipe Challenge: Week 4 (total recipes 6)

Sally’s Pulled Pork & Egg in Rye Cups
Ingredients:
1 Rye Mountain Bread
1 Egg
1/2 serve of Sally’s Asian Style Pulled Pork 
Served with
Sally’s Simple Coleslaw

Method:

1. Preheat oven at 180deg
2. Cut mountain bread into quarters
3. Spray ramekin dish with tiny bit of olive oil and line with rye bread
4. Place in half a serve of Sally’s pulled pork
5. Top with 1 egg
6. Place in oven for approx 25mins.
7. I served with Sally’s Sally’s Simple Coleslaw – 60 cal

Notes:

Lots of good protein for a fast day.

Such a simple meal to use your pulled pork with. I love making mountain bread cups. There will be more recipes coming soon with different ideas of what to put in them.

Sally’s Asian Style Pulled Pork (Slow Cooker)

Calories per serve: 226

Serve: 12

Recipe Challenge: Week 1 / Recipe 2

Sally’s Asian Style Pulled Pork
Ingredients:
1.5kg lean pork tenderloin
1⁄2 cup lite soy sauce
1/3 cup brown sugar
2 tbs rice vinegar
1 tsp sesame oil
3 tsp crushed garlic
1 tbs minced ginger

 Method:

1. Combine all the sauce ingredients in a bowl.
2. Trim pork, cut into ½ fist size pieces and place into the slow cooker.
3. Pour over sauce mixture.
4. Cook on for high approx. 5 hours. Pork is ready when you can pull it easily apart.
5. Remove meat with a slotted spoon, then shred into pieces.
6. Once shredded pour liquid over meat and stir to coat.
7. Weigh and divide into 12 serves for easy serving with your selected meal ideas.

Notes:

You can choose what ever veggies you want for this or use slendier noodles or normal pasta or rice. The pulled pork is also lovely in a wrap or roll with salad.

I will post some meal options you can use this meat for shortly.

Ingredient Breakdown:

1.5kg lean pork fillet – 2265cal
Sauce Mixture:
1⁄2 cup lite soy sauce – 111cal
1/3 cup brown sugar – 276cal
2 tablespoons rice vinegar – 0cal
1 teaspoon sesame oil – 40cal
3 teaspoon crushed garlic– 15cal
1 tablespoon minced ginger – 2cal

Recipe Ideas Using Pulled Pork:

Pulled Pork with Zoodles & Veggies

Sally’s Pulled Pork & Egg in Rye Cups

Sally’s Asian Style Pulled Pork with Zucchini Spaghetti and Vegetables

Calories per serve: 311

Serve: 6

Recipe Challenge: Week 1 / Recipe 1

Sally’s Asian Style Pulled Pork
served with zoodles & veggies
Ingredients:
6 serves of Sally’s Asian Pulled Pork
3 green, orange, yellow, or red capsicums
300g snow peas
3 large carrots
6 zucchini made into noodles

Method:

1. Prepare zucchini noodles (Zoodles)
2. Slice capsicums into thin strips
3. Trim and string snow peas
4. Shred carrots
5. Just before serving warm up Pulled Pork
6. Cook above vegetables for 2 minutes in boiling water making sure not to over cook.
7. Cook zoodles in boiling water for 2 minutes
8. Drain and serve with pulled pork

 Notes:

How to make zoodles

How to make Pulled Pork