Prawn Noodle Soup

You Will Need
1 x Red Onion, chopped
2 x Celery Stalks, chopped
Butter Beans (1/2 a tin)
Sweetcorn (small tin)
80g cooked prawns
Noodles (I used one serving of dried egg noodles)
Stock (I used a Knorr stock pot to make 500ml of stock)
Olive Oil
This is so easy, so quick, so delicious, and so low cal! I'm calling it a soup, but it's chockful of ingredients meaning it is kind of between a really chunky soup and a really light casserole!

So all you're going to do, is fry your onion and celery in a little oil, til the onion is starting to brown.
Make up 500ml of stock-I used a chicken Knorr stock pot and it worked really nicely.
Pour the stock over the onion and celery.
Drain the butterbeans and sweetcorn, and throw them in as well.
I just used some Sharwood medium egg noodles-already packed in one serving sizes-throw them in the stock for 4 minutes, til the noodles are soft.
Then I stirred in my already cooked prawns.
An optional extra, is a bit of hot sauce or chilli flakes for a bit of a kick!

This actually made me 3 small servings, but the whole saucepan full would total about 550 calories. All the flavours and textures together-sweet onion, juicy prawns, sloppy noodles and salty stock-are so enjoyable and the butterbeans (I love butter beans A LOT) and prawns really help fill you up like a proper hearty meal would.

Enjoy!

OH! Isn't the soup bowl great? My mum got me and my boy two for Christmas, one grey set and one cream set. She got them from a local shop, but I've found them on ebay for cheaper! (Don't tell Mummy)
Shop Soup Bowl, Lid, Spoon and Plate set.

Delicious and Diet Friendly: Dijon Chicken Salad

Dijon Chicken Salad



You Will Need:
Cooked Chicken-about 3 tablespoon size portion
Low-fat Greek yoghurt-2 tablespoons
Dijon Mustard-1 teaspoon
Pepper x1 of any colour
Red Onion x1
Celery stalk x2
Lettuce or spinach salad
Oil/Spray

Serves 1
Total prep and cook time-Less than 20 minutes.
Threw this together to use some of the chicken from the Sunday roast and the celery from the mushroom stack, it is surprisingly filling and by my calculations comes in at under 300 calories per serving.

• Simply chop up a red onion, a pepper and a couple of celery sticks and cook in a frying pan in a little oil or low cal spray. I already had leftover chicken, if you're using it fresh, sizzle in a diced chicken breast with your veggies.

• After about 10 minutes, I poured in a couple of tablespoons of water so the onion was nice and soft, and a little gooey. I also just like the sizzle it makes. Cook for a few minutes longer, then set aside to cool.

• In a bowl mix together the dijon mustard and low fat greek yoghurt-I used Total 0% fat.

• Fill a plate with your salad leaves, then scrape about half your mixture of cooked veg on top.

• Mix the rest with your dijon flavoured mix, and add that on top too.

Smells amazing, tastes amazing, and is totally guilt free when you think about your 5-a-day. Perfect!