ALL · chicken · Detox Plan · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Butterfly Chicken Pizza

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Friday night is mostly pizza night in our house, but as I’m on my Detox this week it was finding an alternative for me and why not Butterfly chicken? I have to say this dish was so delicious and very healthy and nutritious too. Win, win for me!

 

Makes 2

2 x Chicken Breasts

1 onion – chopped

handful of sweet peppers – chopped

1 tbsp olive oil

1 tsp dried chilli flakes

1 tsp Italian herbs

1 tbsp tomato paste

Salt & pepper to taste

30g Goats Cheese

 

  1. Butterfly your chicken and flatten the thicker part so it will cook evenly. 20181130_171848
  2. Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
  3. Take 1 tsp and spread onto each chicken breast evenly                                        20181130_180704
  4. Next add the onion & pepper mix and spread evenly
  5. Preheat your Crisperplate for 2 minutes on crisp setting then place the chicken breasts on and cook for 5-6 minutes (depending on size of your chicken)                                                                                                      20181130_181046
  6. Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.                                                      20181130_181803
  7. Serve. Yummy!

(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)

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

Curried Butternut Squash, Red Lentils & Spinach

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This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

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ALL · Detox Plan · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes

Stuffed Peppers

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These were delicious and very healthy too. My Hotpoint oven has automatic cooking programmes, so I used the Stuffed Pepper setting and these baked to perfection.

 

Makes 3-4

2 onions – chopped

6 Sweet Peppers – chopped

1 can chopped tomatoes (400g)

3-4 large peppers – colour to your choosing.

200g kale

1 tsp chilli flakes

1 tbsp olive oil

juice of 1 lemon

 

  1. Heat oil in a pan
  2. Add all ingredients to the pan except the large peppers and cook for 5 minutes  20181126_154609
  3. Cut the tops off of the large peppers and de-seed. Place in a roasting tin.
  4. Fill the peppers with the mixture and place the tops back on.                          20181126_155213
  5. Select Auto recipes, side dishes then stuffed peppers and bake for approx 35-50 minutes (depends on size of peppers)                                                  20181126_155425
  6. Serve. Yummy!

 

 

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Steamed Mexican Rice

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You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.

 

ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Salads · superfoods

Carrot, Courgette & Ginger Seabass Salad.

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Oh yummy! Nice little healthy quick mid week meal.

I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.

 

Serves 2

250g SeaBass

1 Carrot

1 Courgette

6 Spring onions, sliced diagonally

small piece of ginger, grated

Small bunch or fresh coriander, chopped

1 juice of Lime

3 tbsp olive oil

Salt & pepper to taste

 

  1. Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
  2. Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
  3. Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
  4. Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.

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ALL · dinners · Healthy Eating Ideas · pasta

Spicy Italian Sausage Agnolotti with a Creamy White Wine Sauce

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OMG!…..I got my pasta maker a wee while ago and have been dying to try these.

Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.

Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.

 

Makes 2-4 portions

To make the Pasta

275g ‘OO’ Pasta Flour

3 eggs

Salt

 

  1. Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
  2. Wrap in cling film and refrigerate for at least 1 hour.

     

To make the Sausage mixture

1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.                                                                           20181003_113657

1 Leek – sliced

 

  1. Heat a little oil in a non stick pan.
  2. Break up the sausages and lightly fry until browned, remove to the side.
  3. Add a little butter to the pan and fry the leeks until slightly browned.
  4. Add both the sausage and leek to a processor and blitz until small pieces.              20181003_113913

 

To assemble to Agnolotti

  1. Remove pasta from fridge and cut into 4 pieces.
  2. Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7.  You want it so the pasta is about 2mm thick and at least 30cm long.
  3. Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful. 20181003_125100
  4. Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
  5. Taking your finger,  press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.

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  6.  Using a cutter slice each section and place onto a tray.                                                 20181003_132206
  7. You can now refigerate until you are ready to cook.
  8. When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
  9. Meanwhile make the sauce

 

To make the White wine sauce

1 x 18.7cl bottle of white wine

200g Creme Friache (I used low fat)

75ml Skimmed Milk

Salt & pepper to taste

Fresh Coriander – finely chopped

Squeeze juice of 1/2 lemon

 

  1. Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
  2. Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
  3. When pasta is ready, drain and put into the pan of sauce and mix together.    20181003_182309
  4. I served on a bed a steamed vegetables.
  5. I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.                                                                                               20181003_180254

 

If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.

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

Spicy Sausage, Bean & Lentil Stew

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This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.

I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.

 

Serves 2

6 Chorizo Style Sausages

3 sweet peppers – chopped

1 tsp garlic granules

1 tsp dried chillies

2 tsp smoked paprika

1 tbsp worcestershire sauce

500g passata

150ml chicken stock

250g red kidney beans (or any other bean can be used)

4 spring onions – chopped

150g red lentils

knob of butter

Chopped fresh parsley for garnish

 

  1. Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
  2. Add in the sausages and brown all over, about 5-10 minutes
  3. Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
  4. Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
  5. If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.
  6. Slice the sausages diagonally into thirds.
  7. Garnish with some parsley and serve.

 

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