50 Low-Sugar Meals for the Oven E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

1 Oven + 50 Recipes = Sugar-reduced Pleasure 100% pure recipes - 0% nonsense:     Whether roasted vegetables with polenta, chicken wrapped in bacon, sea bass fillets with lemon and capers or a salad with grilled prosciutto - with the oven and the matching dishes, you are perfectly equipped for every occasion!   And that's not all: Try out numerous, original recipe ideas. Conjure up delicious, sugar-reduced main courses and small dishes for your guests in your oven.   - How about a green bean casserole? - Fancy some caramelised omelette rolls? - Would you like a vegan cheese macaroni? - Order now and take advantage of the versatility of the oven! 50 ideas for the oven, interpreted in a low-sugar way - get it now!

Leseprobe

Mattis Lundqvist

50 Low-Sugar Meals for the Oven

Cooking classic recipes the sugar-reduced way - measurements in grams

BookRix GmbH & Co. KG80331 Munich

Yam and Vegetable Mix

6 servings

Ingredients:

1 large yam (peeled and cut into cubes)

50 g baby carrots

1 parsnip (large; peeled and sliced)

1 zucchini (cut into slices)

1 bunch asparagus (trimmed and cut into pieces)

A handful of basil (freshly chopped)

90 g roasted red pepper (cut into pieces)

2 garlic cloves (minced)

½ tsp low salt

½ tsp ground black pepper

2 tbsp. extra virgin olive oil (divided)

Directions:

Start by preheating the oven to 425°F/220°C.

Take two baking sheets and grease them with one tablespoon olive oil.

Now place the yam along with the parsnips and carrots on the baking sheet and bake it in the oven for approximately 30-35 minutes.

After the 30 minutes are up, add the asparagus and zucchini and drizzle the remaining olive oil on top.

Allow it to continue baking for another 30 minutes or until the vegetables turn tender.

Remove from the oven and let the vegetables to cool for 30 minutes. Then toss into a mixing bowl and add garlic, basil roasted peppers along with salt and pepper and combine well.

Serve!

Nutritional Information:

Calories: 191 | Fats: 5 g | Carbohydrates: 35 g | Protein: 4 g

Pumpkin Quinoa

8 servings

Ingredients:

For the crust:

340 g quinoa (cooked)

1 egg white

1 tbsp. softened cream cheese (reduced fat and cholesterol)

Cooking spray or Cooking Oil

For the Filling:

2 large eggs

220 g pumpkin puree

250 ml low fat milk

¼ tsp ground nutmeg

1 tsp thyme (freshly chopped)

¼ tsp salt

¼ tsp ground black pepper

Directions:

Preheat the oven to 400°F/200°C.

Take a baking pan and coat it with the cooking spray or grease with cooking oil.

In a mixing bowl, mix together the quinoa with egg and cream cheese. Cover the bowl and refrigerate it for approximately an hour.

After one hour is up, press the mixture onto the bottom of the pie pan and bake the crust for approximately ten minutes in the preheated oven. Remove from the oven and set aside.

Now reduce the heat of the oven to 350°F/180°C.

In another mixing bowl, whisk together the filling ingredients until it is well combined and gently pour the pumpkin mixture over the crust.

Place it in the oven and allow it to cook for 45 to 50 minutes or until well cooked.

Nutritional Information:

Calories: 105 | Fats: 3 g | Carbohydrates: 14 g | Protein: 6 g

Rice-Mushroom-Frittata

6 servings

Ingredients:

Wild Rice:

500 ml of water

120 g of wild rice

1/8 teaspoon of salt

Frittata:

5 large eggs

2 large egg whites

2 tablespoons of parsley

½ of a teaspoon of salt

½ of a teaspoon of nutmeg

2 teaspoons of olive oil

150 g of red onion, chopped

1 tablespoon of rosemary, minced

500 g of mixed mushrooms

50 g of parmesan cheese, shredded

4 thin slices of prosciutto, chopped

Directions:

Put the oven to broil.

For the wild rice, mix the water the salt and the rice in the saucepan and bring it to a boil.

Let it cook for about 50 minutes on simmer and then drain.

For the frittata, beat the eggs and the egg whites in the mixing bowl with the parsley, ¼ salt and ¼ pepper and nutmeg; do this about 30 minutes after the rice has started cooking.

Heat up the oil in the ovenproof skillet on medium heat.

Add the rest of the salt, the pepper, and the onion; cook and stir for 3 minutes.

Add in the mushrooms and the rosemary, cook and stir for another 6 to 8 minutes.

Reduce the heat to low and stir in the rice.

Pour the egg mixture over the vegetables and the rice, cook for 5 minutes.

Sprinkle on the prosciutto and the parmesan.

Place in the oven while on broiler, let it brown, this takes about 2 minutes.

Remove from heat and let it cool for 5 minutes.

Serve and enjoy!

Nutritional Information:

Calories: 210 | Fats: 9 g | Carbohydrates: 18 g | Protein: 17 g