This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
- Preheat the oven to 200 deg
- Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
- Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
- Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
- Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
- Bake in the oven for 15-20 minutes.
- Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
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 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.
Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Salt & pepper to season
- Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
- Preheat oven to 200 deg and oil a baking tray.
- Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
- Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
- In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
- Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
- Serve with some sprinkled coriander. Yummy!
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 4
200g butternut Squash – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
100g wilted spinach
Salt & Pepper to taste
- Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
- In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
- Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
- Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
- Serve. Yummy!
- I added some potato wedges to my crisperplate at the same time for a one pan meal.
Oh yum! A lovely little healthy warming dish on a very, very cold day today.
Makes 2 servings
2 x cod loins
2 tsps Parsley
Butternut Squash – chopped into cubes
1 onion – finely chopped
1 clove garlic – crushed
1 tsp dried chillies (or 1 red chilli chopped)
1 tsp ground cumin
1/2 tsp cinnamon
1 tsp sea salt
1 tsp dried coriander
1 tsp turmeric
1 400g can chopped tomatoes
2 tbsp water
- Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
- Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
- Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
- Serve with the steamed cod. Lovely healthy quick mid week meal.
There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.
Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂
2 Pork Sausages (meat removed from skin)
1 tbsp scottish oats
1 tbsp chopped chives
1 tsp nutmeg
Salt & pepper
- Mix everything in a bowl, take a small handful and flatten to about 1cm thick
- I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
- I also added a few cherry tomatoes onto plate.
- I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
- Serve. Yummy good protein breakfast.