This low GI recipe has been adapted from a recipe in Michelle Trute’s ‘cooking with conscience book 2’ which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I’ve included Greek yoghurt which is what I’d use if I had no tzatziki on hand. If you haven’t tried Greek yoghurt before, it’s much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes’ Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken.
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine ‘New Idea’. Not sure exactly when, but I think from 2005; it’s one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it’s extremely verasatile: you can add other vegetables that you have on hand that need to be used. I’ve added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
A light & healthy snack or side dish – great if you have an abundance of zucchinis. Omit bacon for a vegetarian option.
Another quick and tasty way to do vegetables on the BBQ. No need to measure ingredients but don’t go overboard on the herbs.
Make and share this Zucchini Slice recipe from Food.com.
