ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Chicken Enchilada Rice

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I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

 

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 12 tsp crushed red pepper flakes, 12 tsp dried oregano, 2 tsps paprika, 1 12 tsps ground cumin. 12 tsp sea salt)

1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                              20190413_163811
5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
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7. Serve. Yummy!
ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Soups and Stews

Slow Cook Pulled Chicken & White Bean Stew

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Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

 

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

1 tsp dried rosemary

1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)

1 tbsp lemon juice

Salt & pepper to taste

 

  1. Heat a little oil in a large pan and gently fry the onions and pepper
  2. Add the chicken breasts and brown all over for a few minutes.
  3. Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
  4. 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
  5. Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

 

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · pasta · Soups and Stews

Beef Ragout

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Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.

 

Serves 2

400 g Scottish Steak (cubed)

1 red onion – cut into wedges

1 clove garlic – minced

400ml Beef Stock

1/2 cup of Red wine

70g sugar snap peas

1 red pepper – sliced about 0.5cm thick

8 cherry tomatoes – halved

Cornflour to thick sauce – I used about 2 tbsps

1 tbsp tomato paste

Salt & pepper to taste

80-100g pasta (I used wholewheat as a healthier option)

 

  1. Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
  2. Fry the onions and red peppers with the garlic and tomato paste.
  3. Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
  4. Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
  5. If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
  6. Season some more and serve.

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Cheesy Mexican Beef

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Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.

You know me….I do love a good one pan meal and this is another for favourites list.

 

4 Servings

500g lean scottish beef mince

1 tbsp coconut oil

2 cloves garlic minced

1 red onion, sliced

1 red pepper, sliced

250g rice

400g chopped tomatoes

500ml beef stock

2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)

60g low fat cheddar

Fresh coriander chopped to serve.

 

  1. Heat the coconut oil in a non stick pan
  2. Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.                                                            20190323_160614
  3. Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.                                                                                20190323_161406
  4. Top with the grated cheese, allow to melt then sprinkle the coriander and serve.

 

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Harissa Spice Veggie Tray Bake

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Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Spinach Curry Burgers

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Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

 

Makes about 4

200g butternut Squash – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g wilted spinach

Salt & Pepper to taste

 

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                                20190211_174658
  4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

 

 

ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · superfoods

Steamed Cod & Spicy Butternut Squash Curry

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Oh yum!  A lovely little healthy warming dish on a very, very cold day today.

 

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

 

  1. Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
  2. Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
  3. Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
  4. Serve with the steamed cod. Lovely healthy quick mid week meal.

 

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