Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.
Made 3 with left overs
1 piece of bread per cup – crustless
Cheddar Cheese (low fat – optional)
Salt & pepper to season
chilli flakes – optional
1 tsp paprika – optional
1 tbsp butter – melted
- Firstly preheat your oven to 180 deg.
- Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
- Bake the bread in the oven for 5 minutes and remove
- Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes. A bit less if you like your eggs really running.
- Scoop out with a spoon and devour! Yummy.
I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.
And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.
2 large chicken breasts – chopped into bite size pieces
1 onion – finely chopped
1 red pepper – chopped
1 garlic clove – chopped
50g chorizo – chopped
100g brown rice
300ml chicken stock
10-12 cherry tomatoes – halved
70ml tomato passata
200g tin kidney beans
50g low fat cheddar
1 tsp coconut oil
Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 1⁄2 tsp crushed red pepper flakes, 1⁄2 tsp dried oregano, 2 tsps paprika, 1 1⁄2 tsps ground cumin. 1⁄2 tsp sea salt)
1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.
5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.
6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
7. Serve. Yummy!
Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.
2 Chicken Breasts
1 can 400g cannellini beans – drained
400ml chicken stock
1 white onion – sliced
1 carrot – sliced
1 yellow pepper – sliced
1 tsp dried rosemary
1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)
1 tbsp lemon juice
Salt & pepper to taste
- Heat a little oil in a large pan and gently fry the onions and pepper
- Add the chicken breasts and brown all over for a few minutes.
- Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
- 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
- Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.
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.
Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.
My first time at oat & banana and they were pretty tasty.
1 egg separated
1 small banana
30g scotts porridge oats
1 tsp baking powder
1 tsp vanilla extract
Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.
- Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
- Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
- Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
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.