Yummy little dish, I got this recipe from Pinch of Nom and added my own stamp to it. I do love one pot cooking and especially slow cooking too, it is sometimes so good just to put something in the oven and carry on with your daily tasks. This was slow cooked for 5 hours and was delicious. A really good simple throw together meal.
Makes 2 large servings
300g Scottish beef mince
300g tin tomatoes
60g chopped chorizo
1 tbsp tomato puree
1 carrot, diced
1 red onion, diced
1 red pepper, diced
1 stick celery, diced
2 tsp garlic powder
1 tbsp worcestershire sauce
1 beef stock cube crumbled
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
100g dried wholemeal pasta
150ml boiling water
40g low fat cheddar
Salt & pepper
- Set your oven to slow cook setting if you have one, if not this can be done in a slow cooker on med-high setting.
- Firstly brown the mince in a pan with salt, pepper and garlic then remove and place into an oven proof dish
- Next add in all the other ingredients with the exception of the pasta, cheese and boiling water, cover and bake for 4.5 hours
- Add in the pasta and boiling water to the dish and mix through, bake for a further 30 minutes or until pasta is cooked through.
- 10 minutes before ready, sprinkle on the cheese and allow to melt through.
- Serve. Yummy!
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!
I love this recipe, another great find from PON
Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!
2 small Fresh cod Fillets cut into strips
1/4 tsp mild chilli powder
1/4 tsp garlic granules
1/4 tsp ground coriander
Salt & rainbow pepper
Handful of mixed leaves (I used watercress, spinach & rocket)
2 spring onions – finely chopped
4 small corn tortillas (or low calorie ones)
2 x Wedges of lime
4 tsp Low fat greek yoghurt
1 tsp chilli flakes
- Heat a little oil in a pan on high heat.
- Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
- Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
- Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!
Oh yes!……I know your looking at that and thinking jeezo that looks super tasty……and guess what you’d be right. Not only that, its only 492 Kcal per serving…..OMG! Tasty, Healthier, Lower in Calories and easy to make. Win! Win!
Another belter of a recipe from NOM!
3 Chicken Breasts – cut into strips, fat removed
2 yellow or red peppers thinly sliced
2 large onions thinly sliced
1 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp mild chilli powder
1/2 tsp dried chilli flakes
salt & pepper to taste
1 x 500g carton passata
1 x 400g kidney beans
2 x low calorie corn tortillas
70g low fat mozzarella
40g reduced fat cheddar cheese
- Preheat your oven to 180 deg fan and line the base of a 24cm springform tin with baking paper
- Add the chicken strips to a low-medium heat fry pan and brown.
- Add in the peppers and onions and brown, then add in the spices and mix through until coated.
- Add in the passata and kidney beans and simmer for about 10-15 mins.
- Put a layer of the chicken mix into the springform tin, then layer with 1 of the tortillas, then another layer of chicken mix, then another tortilla then another layer of chicken mix. Top with chunks of mozzarella and sprinkle grated cheese over.
- Put into the oven for 25 minutes or until cheese is lovely and browned and bubbling. Serve.
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 yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
- In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
- Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
- Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
- Roast the tomatoes under the grill or in a pan until soft and slightly browned.
- Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.