A very tasty mix up for dinner tonight, and somehow it just went together! This was me using leftovers again, very tasteful.
1/2 Sweet potato
2 small Beetroot’s
1/2 cup sweetcorn
1/2 tin of Black Eyed Peas
1 Turkey Breast – cut into chunks
2 tbsp olive oil
1/2 tsp garlic
1/2 tsp Chilli Powder
Zest and Juice from 1/2 lime
Handful of coriander
- Roast in a tin the sweet potato and beetroot at 220 deg for 30-35 mins.
- Meanwhile, mix 1 tbsp of olive oil, garlic, chilli powder and lime juice/zest together, this will be your drizzle.
- Season the turkey with salt & pepper and fry gently until browned all over. Remove from heat.
- Place the black eyed beans and sweetcorn on hob and gently heat through (4 mins)
- Once roasted veg is ready, mix everything together with the oil mixture and serve with coriander on top.
Tuck into this beautiful mix which is also healthy and very filling too!
Looking in my fridge tonight I had a lot of greens needing to be used up, so as I had a curried meal last night I decided to go with Oriental, and it worked our deliciously. Don’t you just love it when you just fling everything in last minute and you create a delicious meal for yourself.
150g Breast Turkey
50g Trimmed Green Beans
2 tbsp soya sauce
1 tbsp chinese five spice
1 tbsp sesame seeds
1 tbsp crushed red pepper
- Spray oil a griddle pan and heat to a high heat
- Rub chinese five spice into turkey breast, then cook on griddle pan for approx 5-6 mins each side or until cooked through.
- Meanwhile, place all the greens, (broccoli, kale and green beans in a steamer and steam for about 5 mins)
- Peel carrot skin off then slice into thin strips
- Once veg is cooked, mix in the carrot, soy sauce, sesame seeds and red pepper.
- Place veg mix onto a plate and top with the turkey breast. Yum!
Oriental Turkey and Mixed Greens
Servings Per Recipe: 1
Amount Per Serving
- Total Fat: 16.9 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 97.5 mg
- Sodium: 2242.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 11 g
- Sugars: 9.9 g
- Protein: 46.4 g
Took out some Turkey for dinner tonight and didn’t really think what I would have with it, so a quick rummage around my cupboards and this is what I came up with. It turn out very tasty, I even surprised myself tonight. lol!
Calories – per serving 300. Serves 1.
1 Turkey Breast – sliced
1 portion of Rice Noodles – (I’ve found these ones to be the best)
Handful of plum cherry tomatoes
1 tbsp Red wine vinegar
1 tsp Soy Sauce
1 tbsp Chilli Sauce
1 tbsp oregano
1 tbsp basil
1 tbsp tomato puree
1 tsp garic
1. Put tomatoes, red wine vinegar, soy sauce, chilli sauce, tomato puree and garlic into a food blender and blitz until sauce like.
2. Cook noodles as per packet instructions. (8 mins in boiling water)
3. Brown the turkey strips in a wok adding the basil and oregano to coat.
4. Add in the noodles and the sauce and simmer for 10 minutes.
5. Serve with some grated parmesan cheese. YUMMY!
Makes 6 or 4 large ones – (can be frozen) Per serving:- Calories: 191, Fat 3.6g of which 1.2g saturate, Carbs 8.3g, Protein 11.4g.
1 red onion
1 courgette or green pepper (your preference)
1 red chilli – chopped
2 cloves garlic
250g turkey mince (you can use chicken or lean minced beef)
50 g oat bran
120 g mozerella
salt & pepper
1. Chop the onion, courgette or pepper, garlic and chilli and saute in a little oil in a large pan for 5 mins, then let cool.
2. In a bowl mix the minced turkey, eggs, oat bran, salt and pepper and the cooled vegetable mix and mix well.
3. Form the burgers and push a slice of mozerella into the middle covering well.
4. Grill on a medium heat for 5 mins each side, or place on a griddle pan with little oil for 5 mins each side, check that it is cooked through.
5. Serve on it’s own with some side salad or low fat chips, or you can serve in a healthy flatbread with some tomato and salad.