Mushroom Stroganoff

So day 4 of my slow cooker challenge and I’ve been really enjoying it! Everything just feels a little more organised and there is much less cleaning up to do too!

So tonight we had mushroom stroganoff or rather the adults did as neither kids are fans of mushrooms and Stevie had swimming so had her chicken and sweetcorn pizza.

We served this up with a portion of brown rice to make a quick, easy, delicious low calorie meal.


  • 400g Mixed Mushrooms
  • 2 shallots chopped
  • 200ml Vegetable Stock (I used Knorr reduced salt Vegetable Stock – 1 tbsp. mixed with 200ml water)
  • 2tsp Paprika
  • 1 Can Condensed Mushroom Soup
  • 4 garlic cloves crushed

Literally throw everything into the slow cooker – that really is all the prep you need! Perfect if you are in a rush and pop on low for 4-5 hours. Note: If you will be out of the house for longer than that it is worth investing in a timer plug so you can set it to come on when required! So there really is no excuse not to take advantage of using a slow cooker!

I also purchased a Fungi Fusions Ensalada from Asda which was £2 and meant I could have a variety of different mushroom types in this dish without too much messing around.

Mushroom Stroganoff

Overall absolutely delicious! I am really surprising myself! Although Friday we are supposed to be having lentil dhal but I think the hubby might be treating me with something different… we shall see!


  • 246 Calories
  • 13.8g Fat (of which 1.5g saturates)
  • 21.2 Carbs (of which 13.3g dietary fibre)
  • 9.3g Protein
  • 72.8% Vitamin A
  • 10.2% Vitamin C
  • 3.2% Calcium
  • 9% Iron

Spicy Seabass Supper

Believe it or not, I never used to be a lover of fish that is unless it was fish and chips!

But as I have opened myself up to experiencing new tastes fish has to be one of my firm favourites when it comes to food!

Here you will find a very low calorie fish supper which you can bulk further by adding a side serving of vegetables or sweet potatoes.

What you need…

Spicy Seabass Supper

  • Sea Bass Fillets
  • 1 Carrot – sliced using a julienne peeler
  • 4 Spring Onions sliced
  • 1/2 Chilli Pepper – I used green as I only had this in.
  • 100ml Fish Sauce
  • 1 tsp. Reduced Salt Soy Sauce
  • Sprinkle of crushed chillies
  • 15ml Sesame Oil – to cook the fish
  • 1 tsp Harissa Pasta or Five Spice to be rubbed onto the skin of the sea bass
  • Thumb sized Ginger Root finely chopped & Sliced
  • 1 Garlic clove finely chopped and sliced

Place the fish sauce, half of the spring onions, garlic, ginger, chilli pepper and chilli flakes into a saucepan and bring to the boil. Once boiling add the Soy Sauce.

Sebass Sauce

Whilst waiting for the sauce to boil put the sesame oil in a griddle of similar pan and ensure it is hot.

Once the griddle is hot place the sea bass skin side down pushing the sea bass into the griddle to firm up. You only need to do this for about a minute. Leave cooking on the skin side for approximately 5 minutes and add the remainder of the spring onions and the carrots to the griddle.

Seasbass Pan

Once cooked take some of the carrots and make a bed for the sea bass.

Place the sea bass skin side up on the bed of carrots, then add the remainder of the carrots and spring onion on top. Pour over the sauce and serve!

Spicy Seabass Supper Served


Nutritional Information – Serves 2

  • 207 Calories per serving
  • 9g Fat  of which 2g Saturates
  • 11g Carbs
  • 2g Fibre
  • 22g Protein
  • Vit A – 49%
  • Vit C – 59%
  • Calcium – 1%
  • Iron – 2%

Today has been a good day!

After my pretty poor week last week, I am delighted to say that Monday has actually turned out pretty good!

I kick started the day with a bowl of Shredded Wheat and dried fruit. Sainsbury’s delivered mid-morning so I had a Danio Cherry Pot to get me through until lunch. I seriously love the Danio Yoghurts so I am extremely grateful that Sainsbury’s currently have them on offer!

Lunch was an egg white omelette using Two Chicks Egg White with a smoked bacon and plum tomato filling (I know – not the best but I had some bacon to use up!) followed by a peach! I haven’t had a peach in ages – but again on offer at Sainsbury’s!

Mid afternoon I quickly threw together my Lemon, Kale, Apple & Ginger Smoothie and topped it off with a shot of Matcha to give me some much needed energy before hitting the gym for my LBT session. I did however cave and have ONE chocolate digestive with a cup of Peppermint tea mid-afternoon too, but I resisted the whole packet!

I then hit the gym, did my LBT class and then had some time on the gym floor using the Treadmill, Rowing Machine and the Power Plate and have booked in for a weights session on Friday before LBT. I thought booking in for a session was the best option to take as I really have no idea when it comes to weights.

So after the gym and burning 528 calories in 77 minutes, I had a huge bowl of Turkey Bolognese with a Courgette Spaghetti followed by a tub of Whey Hey Ice cream! Heaven!

My total intake for today = 1439 calories (40% Carbs, 37% Protein, 23% Fat)

I have my calories set at 1700 based on my TDEE that allows me to work out and lose weight, just before I get told I’m not eating enough (I did go over a little yesterday so don’t worry), so still a few calories left over, maybe I can have another biscuit!

On second thoughts maybe not!

Turkey Courgette1

Sweet Chilli Turkey Breast

Keen to reduce my fat and carb intake by upping foods with high nutritional content, turkey is always high on my agenda. For some reason I just prefer it to chicken!

So just having to cook for myself as my husband is away on business I wanted a light meal that I could quickly make whilst the kids were keeping themselves occupied.

I popped a turkey breast under the grill turning once and then adding a teaspoon of Blue Dragon Sweet Chilli I left it under the grill to keep warm whilst cooking some mushrooms on the griddle. I use KTC coconut oil when frying foods now as the body does require fats in order to absorb nutrients into the body, you just have to be careful as to the types of fat you put in.

I pop the mushrooms in a bowl whilst I add some kale to the griddle – no oil here.

I then plate up putting a scoop of Total 0% Fat Free Greek Yoghurt and topping the yoghurt with the mushrooms and hey presto! A quick, healthy low calorie dinner!

Right now I’m loving the various combinations British Turkey and Total Greek Yoghurt can offer whilst being healthy!

Ingredients and nutritional information at the end of this post!

Sweet Chilli Turkey


  • 1 Turkey Breast (125g)
  • 1 tsp Sweet Chilli Sauce
  • 30g Chestnut Mushrooms
  • 50g Total 0% Fat Free Greek Yoghurt
  • 50g Kale

Nutritional Information

  • 272 Calories
  • 6g Fat
  • 7g Carbs
  • 45g Protein
  • Vit A – 33%
  • Vit C – 92%
  • Calcium – 15%

Super Low Calorie Fish Dinner

I’ve never been a big fan of fish that is of course unless its fish and chips but I am really keen to change that as I change my diet for good!

I decided to start with cod, yep I know it’s not really different but it’s a start!

So feeling a little creative I opted for a Garlic Lemon Herb Crust with a side serving of kale and asparagus and smashed mustard new potatoes (a posh version of fish and chips if you like, and much healthier at just 345 calories!). If you wish to reduce the amount of carbs in the dish leave out the potatoes (which came in at 118 Calories) and just up your serving of veg.

Before moving on to the fish put about 3 baby new potatoes into a pan or steamer to cook through. We’ll come back to them later.

I created the herb crust by breaking up some stale wholemeal bread (I left a fresh slice on the windowsill in the sun to harden up), zested a lemon, added some garlic cloves and mixed herbs into a blender until they resembled fine breadcrumbs.

I used Total Greek Yoghurt to secure in place, but if you don’t have any to hand you could brush the fish with a little olive oil. This was so simple to do and I was quite impressed with just how easy it was!

I then popped the fish in a slightly oiled baking dish and popped into the oven for 10-12 minutes on 190C.

Whilst the fish is cooking using a griddle (I didn’t oil it) put in the asparagus and rotate whilst cooking. When you think the asparagus is almost ready throw in some kale.

As the kale is cooking, drain you potatoes and smash with a fork. Add in some wholegrain mustard and a little olive oil and mix well.

Pop the vegetables in a bowl and add the juice of 1/4 a lemon, a tablespoon of wholegrain mustard and a little drizzle of olive oil.

The fish should now be ready, so just plate up and enjoy!

Fish-PrepLemon Garlic Herb Crust Fish Dinner

Ingredients (Serves 1 – just double up quantities for more servings. I made 2 but have just done this as a single serving option if cooking for one)

For the fish

  • 100g Cod Fillet (Skinless & Boneless)
  • 30g Total 0% Fat Free Authentic Greek Yoghurt
  • 0.2 tbsp. Mild & Light Olive Oil (I used Filippo Berio) to grease the dish
  • 1/2 Wholemeal Bread (I used Warburtons)
  • 1/2 Lemon Zest
  • 1/2 tsp Mixed Herbs
  • 1 Garlic Clove

For the Potatoes

  • 2 Baby New Potatoes
  • 1/2 tsp Wholegrain Mustard (Maille)
  • Drizzle of olive oil

For the Veg

  • 3 Asparagus Spears
  • 25g Curly Leaf Kale
  • 1/4 Lemon Juice
  • 1/2 tsp Wholegrain Mustard

Nutritional Information

  • 345 Calories
  • 10g Fat
  • 50g Carbs
  • 37g Protein
  • Vit A – 16%
  • Vit C – 63%
  • Calcium – 9%

Without the potatoes this would reduce the dish to 227 Calories. (6g Fat, 5g Carbs, 27g Protein)