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Enter one of our Weightloss Forum Competitions for fun and great prizes!

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Postby admin » Wed Oct 31, 2007 8:42 pm

Hey Everyone, it's time for another competition!

To enter this competition, all you need to do is post your favourite healthy summer recipe (breakfast, lunch, dinner or snack) in this thread between October 1 and November 30, 2007.

Each entry should be made as a separate post and include:

1. A Name
2. A brief Description
3. The number of serves the recipe makes
4. An ingredients list (including amounts)
5. The preparation steps or cooking method
6. Any special comments

If you take a photo of your dish and include it in your post, you'll get extra credit.

The best 12 entries will be published in the healthy recipes section of (so make sure it's your recipe or unique in some way) and their publishers will win a weightloss pack which includes 4 different Slim Secrets bars and a t-shirt.

Slim Secrets bars are designed specifically to target the three common snacking occasions between meals and include Morning Rev-Up, Afternoon Snack-Attack, Night Time Binge-Buster and the new Mintabolism Boost.

All bars are high in protein and fibre, low GI, wheat free, have less than 4 grams of fat, and taste too good to be true!

If you'd like a guide for posting your recipe, look at any of the recipes in our healthy recipessection.

If you have any questions about this competition, please PM me.

Good luck and I look forward to reading and enjoying your recipes.

PS: You can enter this competition as many times as you like!

Scott. :D
Last edited by admin on Wed Oct 31, 2007 8:54 pm, edited 3 times in total.
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Postby hushpuppy » Wed Oct 31, 2007 8:43 pm

<------------------ runs out to grab her cookbooks
SW 107kg
CW 99.8kg
GW 65kg
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Postby kate_turner2000 » Wed Oct 31, 2007 8:46 pm

thanks scott this should be exciting! must remember that its summer recipes so no casseroles or soups!!
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Postby tanya » Wed Oct 31, 2007 11:59 pm

Can we do deserts as snacks?

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Desserts as snacks

Postby admin » Thu Nov 01, 2007 12:21 am

Sure Tanya,

You can post Desserts.

Scott. :D
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Postby tanya » Thu Nov 01, 2007 12:37 am

Awesome. Ive been wanting to make this one for a while so will make it tomorrow and will take some pics :D

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Postby Chelle » Thu Nov 01, 2007 9:41 am

Thank's Scott!!
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Postby Mandie » Thu Nov 01, 2007 10:49 am

Oh good, it doesn't end til Nov 30.. after my exam I will get in the kitchen and start creating :)
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*Summer Recipe Competition* Kate's Entry

Postby admin » Fri Nov 09, 2007 7:47 am

Banana Bread

Cafe- style Banana bread you can enjoy at home! Lovely toasted on a grill or warmed up in the microwave, you can add chopped walnuts to the bread mixture if desired. Add an extra banana and extra ground cinnamon or even nutmeg to enhance the flavour. Great for school lunches and afternoon snacks. I have used a ring tin for this recipe but you may use a bar tin if available.

Bar tin cooking time- 45-50 mins
Ring tin cooking time- 40-45 minutes

1 loaf serves 10


Cooking spray to grease tin
• 40g (1/4 cup) wholemeal plain flour
• 265g (1 ¾ cup) wholemeal self raising flour
• 1 tsp ground cinnamon
• 140g (2/3 cup, firmly packed) brown sugar
• 125ml (1/2 cup) skim milk
• 2 eggs, lightly whisked
• 50g salt reduced butter, melted, cooled
• 2 overripe medium bananas, mashed

1. Preheat oven to 180 c
2. Spray tin with cooking spray (I use sunflower oil spray which is recommended but the Heart Foundation). You may line tin with baking paper if you are concerned about sticking.
3. Sift both flours into a bowl and add cinnamon and brown sugar. Stir and make a well in the middle
4. In a separate bowl combine melted butter, milk, eggs and mashed bananas. Stir.
5. Add banana liquid mixture to the dry ingredients and stir until just combined.
6. Pour mixture into tin and smooth down the top. Sprinkle with ground cinnamon.
7. Put it in the oven and bake for 45 minutes. Check that it is cooked by inserting a skewer into the loaf to see if it comes out clean.
8. Leave to cool in tin for 5 minutes before turning out onto a wire rack.
It can be kept in a airtight container for 3 days or alternatively you can slice it and freeze it for up to a month.

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Postby Mandie » Fri Nov 09, 2007 11:02 pm

Yay, I made a tasty dish tonight :)

Salmon Stir-Fry

Serves 2-3 (I reckon 4-5 easily if you serve it with rice)

Preparation time - 15 minutes
Cooking time - 10 minutes

500g fresh salmon fillet
1 large onion
1 large carrot
1 large red capsicum
1 bunch pak choy (any asian green is good)
1 bunch kai lan (any asian green is good)
1 small chili
1 clove garlic
1 tsp sesame oil
3 tbsp oyster sauce
2 tbsp soy sauce
pinch of brown sugar
2 tbsp sesame seeds
Splash of extra virgin olive oil

Prepare ingredients (chop vegies thinly, cut salmon into bite size chunks)
Put wok (or large frying pan) over high heat, put in splash of extra virgin olive oil.
When oil is hot, add chili and garlic.
When fragrant (about 1 minute), add onion.
Stir constantly until onion goes see-through.
Add carrot and capsicum.
Stir fry until vegetables soften, then add asian greens (kai lan and pak choy, or whatever you used).
Add sesame oil, oyster sauce, soy sauce and a pinch of brown sugar.
Stir to coat, and taste. Add more sauces as necessary.
Add sesame seeds and toss through.
Add salmon chunks and stir through for 1-2 minutes (until the salmon is just white on the outside but still nice and pink in the middle is how I did it, but if you like it cooked longer, go for it).


I served it as is, but you could make the recipe go further with some rice or noodles. It's really quick to make, and soooo tasty!

I forgot to take a picture until it was nearly all gone, so here's the remains of my bowl :)

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Postby electrongirl » Sat Nov 10, 2007 12:25 am

Mexican Lasagna

serves 4-6

cooking spray
450g lean mince
1 onion
1 tsp crushed garlic
1/2 cup corn kernals
1 cup red capsicum
1 x 400g can crushed tomotoes
3 tbs tomato paste
1 1/2 cups water
1 packet taco seasoning
4 pieces of lavish bread (you can also use tortilla's)
1/2 reduced fat shredded cheese
1 sachet taco sauce

Preheat oven to 180 degrees.

Cook mince, then drain and put aside. Add remaining ingredients to pan except for the bread, cheese & taco sauce. Bring mixture to the boil, then let simmer for 10 minutes.

Add the mince back into the sauce and bring to the boil. Coat a baking dish, square for lavish, round for tortilla, with cooking spray and lay 1 sheet on base. Spread 1/3 of the mince sauce over the sheet. Repeat this two more times.

Top with the last sheet, then spread the taco sauce over the top and then sprinkle with the cheese. Bake for 30 minutes or until cheese is brown.

Serve with a side salad or steamed vegetables.


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Postby zeedeveelgirl » Sat Nov 10, 2007 4:21 pm

Mushroom "Pizzas"

Serves: 1 (as a Snack)
2 large flat/field mushrooms
2 tsp Pizza Sauce/Tomato Puree
25g 97% Fat Free Bacon/Ham
20g Grated Lite Cheese

1. Heat a small fry pan and cook mushrooms until slightly browned. Fry bacon/ham until it's how you like it (crispy, mmm!)
2. Spread 1 tsp sauce on each mushroom
3. Dice bacon/ham and spread evenly over the sauce
4. Top with lite cheese
5. Grill under the griller/in the oven until cheese is melty and lightly browned

Here's a pic, I forgot to take one until I kinda ate half of one of them, so you only get a pic of one of them!!! :P :P


***Note, you can do many variations of this recipe eg Ham & Pineapple, Vegetarian, BBQ chicken etc etc, be creative!
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Postby tanya » Tue Nov 13, 2007 5:42 pm

Veggie Slice
Beautiful slice that is great for dinner, lunch or a snack hot or cold. Add any vegetables you like to make it your own. It is so quick and easy to make. Would be great with a salad on the side.

1 zucchini
1 carrot
1 onion
1 cup cheese
1 cup flour
4 eggs
1/2 cup of water
$1 worth of bacon pieces
1/2 cup of frozen corn kernels
1/4 cup frozen cut beans

1. Grate zucchini, carrot and cheese.
2. Dice onion
3. Whisk 4 eggs in a bowl
4. Add zucchini, carrot, onion, corn, beans, cheese, flour, water and bacon pieces into the whisked egg. Mix together. Add salt and pepper if desired.
5. Pour into a bake tray or dish. I line mine with baking paper for easy cleaning.
6. put into oven at 180 degrees for approx 1 hour.(may change depending on own oven).

Should keep covered in the fridge for a few days if it lasts that long! i know mine wont!


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Spinach and Ricotta Pie

Postby Butterfly_Dawn » Wed Nov 14, 2007 8:07 pm

My variation on an old fave - It may well have started out as a recipe from somewhere, but this is as I make it off the top of my head! It's just great if you grow your own...see how bright green it is? Gotta love a vegie garden!! Oh and please excuse the visible screw from my kitchen bench top...I will get around to renovating the kitchen eventually! :oops:

1 sheet puff pastry
250gm light ricotta
1 large bunch spinach (can be substituted with silverbeet)
1 onion, chopped
2 garlic cloves, crushed
2 eggs
salt and pepper
pinch nutmeg

Spray round baking dish with cooking spray and place frozen puff pastry sheet over to thaw. Preheat oven to 180*

Wash and roughly chop spinach and steam until just wilted. Meanwhile fry till golden the onion and garlic in a little oil (olive if you have it) and set aside.

Lightly beat the eggs then add in the ricotta and mix to combine. Add onion mix and spinach, salt, pepper and nutmeg and stir to combine.

Place mixture into pastry (you may need to first trim the corners and replace on sections that are too low), fold over corners and place in oven.

Bake 45min-1hr or until well risen and golden on top - when you pierce it it will deflate to being flat again!. Mine takes around an hour in my convection microwave and doesn't quite brown the bottom, but keep an eye on it in a normal oven with top and bottom elements!!!

This is fabulous served with salad or baked vegies and is just as good cold! Try with a salad of three bean mix, small tin corn kernels, chopped capsicum, tomato and celery and a dash of rice wine vinegar!

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Postby Playboy_bunny » Thu Nov 15, 2007 10:33 am

YUUUUUUUUUUUUUUUUUUUUUM! Teagan! Can u come to my house and cook for me?? Please??? :shock: :shock: :lol:
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