In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
2 garlic cloves, crushed
1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)
1 x 400g tin chopped tomatoes
250ml vegetable stock
1 x 400g tin chickpeas, drained.
200g Baby Spinach
handful chopped fresh coriander
- Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
- Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
- Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
- Stir in the chickpeas and spinach and cook for about 5 minutes more.
- Sprinkle with fresh coriander and serve.
This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.
For the Chicken
4 Chicken Breasts
4 Bacon slices (smoked)
3 shallots, diced
2 tsp garlic granules or 2 cloves
1 400g tin chopped tomatoes
1 tbsp tomato puree
juice of 1/2 lemon
1 tsp smoked paprika
1/2 tsp crushed chilli flakes
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 tbsp hot sauce
1 tsp mustard powder
1 tsp sugar
80g reduced fat cheddar (healthier option)
For the Rice
150g Wholemeal Log Grain Rice
1 x 400g tin of mixed beans
Pinch of Saffron
300ml Vegetable Stock
75-100g chopped Chorizo
- Preheat oven to 180 deg.
- Wrap each chicken breast with the bacon slice and secure with a cocktail stick
- Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
- Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
- Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
- Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
- Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
- Serve. Yummy!
I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
2 tbsp flour
Grated Lemon zest and juice of 1 lemon
- In a large pot, melt the butter and saute the onion.
- Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
- Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
- Whisk the flour into the milk and slowly add to the pan while stirring through.
- Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
- Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.
I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.
1 small onion chopped
1 can black beans, drained
1 can sweetcorn, drained
1 can chopped tomatoes
2 chopped peppers
300g Scottish beef mince
Mexican mix – 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic, 1 tsp chilli powder, 1/2 tsp onion powder, salt & pepper.
200ml beef stock
- Pre heat your oven to Slow Cook Setting or around 90 deg.
- Brown the onions in a little oil, then add the peppers and brown, remove from pan
- Add the Beef mince and brown all over, adding salt & pepper to taste
- Add back to the pan the onions & peppers along with the sweetcorn, beans, tomatoes, seasoning and stock. Mix through and cook in oven for about 5-6 hours.
Corn Tacos & grated cheese to serve.
Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.
1 1/2 Wholemeal Sandwich thins (or you could use bread)
knob of butter melted
2 large eggs
small handful of baby spinach
1 tsp smoked paprika
- Preheat your oven to 180 deg
- Spray a baking tin with a little low fat spray oil
- Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
- Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
- Bake for about 15-20 minutes until set and browned.
- Serve. Yummy!
This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.
Makes enough for 6 tacos.
1 can Black Beans, rinsed (400g)
150g sweetcorn (fresh or frozen)
1 red pepper, diced
1 tsp dried chilli flakes or chilli powder
1 tbsp cumin
1/2 tsp onion granules
1/2 tsp garlic powder
100g baby spinach
6 Corn Tacos
50g grated cheese (any of your choice)
4 tbsp crispy onions (for recipe click here)
- Heat a little oil in a fry pan on medium to high heat
- Add in the pepper and sweetcorn and cook for about 5 minutes
- Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
- Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
- To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!
Oh yum! I wanted to try broccoli rice in my new KitchenAid mini Food Processor and then decided to turn it into little fitters, these were super tasty and so nutritious. These are freezeable so you can make a large batch for later in the week.
200g Broccoli – fresh
80g Gram Flour (Chickpea Flour), you can use almond flour or plain flour too.
30g shredded cheese (I used Le Gruyere but parmesan would be nice too)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp mixed pepper
1 tsp onion granules
1 tsp garlic granules
- In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together
- Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
- Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
- Serve. Yummy!