Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.
1 onion finely chopped
2 garlic cloves finely chopped
1 green pepper, finely chopped
400g 5% fat scotch minced beef
1 tsp mustard powder
3 tbsp worcestershire sauce
3 tbsp tomato puree
1 tbsp red wine vinegar
sea salt & rainbow pepper
1 red pepper cut lengthways
1 yellow pepper cut lengthways
40g reduced fat cheddar cheese
- Preheat oven to 200 deg.
- Spray a fry pan with a little oil and heat to medium heat.
- Add the onion, garlic & green pepper and cook until softened, about 5 minutes
- Add in the minced beef, turn up heat slightly and cook mince until browned
- Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper
- Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
- Serve. Yummy!
OMG! Super tasty meal, super healthy & low in calories, at only 417 Kcal per portion. Another thanks to PON for this recipe. The meat is so tender due to the slow cook match with cuban spices this is a real treat.
500g stewing scotch beef (fat removed)
Salt & pepper
2 onions sliced
240ml beef stock (2 stock cubes)
1 x 400g tin tomatoes chopped
2 green & red peppers, cut into strips
4 garlic cloves – crushed
2 tbsp tomato puree
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground turmeric
1 tbsp fresh coriander
50ml red wine (or you can use a stock pot for less calories)
1 tbsp white wine vinegar
Cooked rice to serve (corn tortilla wraps optional)
- Season the meat well and brown over a high heat in a pan, remove with a slotted spoon and set aside.
- Add the onions to the pan and saute for about 3-4 mins
- Add the remaining ingredients to the pan and the browned meat
- Bring to the boil then reduce the heat to a low simmer, cover and cook on low for about 2 hours. (Or in an oven at 140 deg fan for 2.5 hrs)
- Pull the meat apart with 2 forks, serve on a bed of rice or with a low calorie corn tortilla.
Oh Yum! This was a recipe from my new fav cookbook by Pinch of nom. Quick & East to make, and vert tasty considering it is only 283 kcal per serving (excluding rice).
For the Meatballs
500g 5% fat minced scotch beef
1 tsp salt
pinch of black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried mixed herbs
Handful of fresh parsley – finely chopped
70g reduced fat mozzarella – cut into 12 small pieces
For the Sauce
1 x 400g tin tomatoes – chopped
50g tomato paste
1 tbsp dried oregano
1 tsp onion granules
1/2 tsp dried basil
1/2 tsp dried parsley
1 medium carrot, finely chopped
1 tsp red wine vinegar
Salt & pepper to taste
- Preheat the oven to 180 fan. Line a baking tray with parchment paper.
- Mix all of the meatball ingredients in a bowl until well combined then divide into 12 equal pieces.
- Enclose 1 piece of mozzarella in each meat piece and roll into a ball, place meatballs onto the backing tray and bake for about 15 minutes.
- While meatballs are cooking, to make the sauce put all of the ingredients in a pan, bring to the boil and cook over a low-med heat for about 20 minutes.
- Blitz the sauce with a hand blender until smooth, season to taste and return to the pan, add the meatballs to the pan and stir well.
- Sprinkle with chopped parsley and serve. I served on a bed of wholemeal rice with peas. Yummy!
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.
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)
- 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.
- Fry the onions and red peppers with the garlic and tomato paste.
- 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.
- 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.
- If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
- Season some more and serve.
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
- Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
- Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
- Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
- Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
- Serve with a sprinkle or coriander. Yum.
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.
500g lean scottish beef mince
1 tbsp coconut oil
2 cloves garlic minced
1 red onion, sliced
1 red pepper, sliced
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.
- Heat the coconut oil in a non stick pan
- 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.
- 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.
- Top with the grated cheese, allow to melt then sprinkle the coriander and serve.
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
- First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
- Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
- Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
- Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
- Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
- Serve with some grated parmesan and chopped basil. Yummy!