ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Vegetable Tagine

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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!!!

 

Serves 4

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

 

  1. 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.
  2. Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
  3. 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.
  4. Stir in the chickpeas and spinach and cook for about 5 minutes more.
  5. Sprinkle with fresh coriander and serve.

 

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ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Soups and Stews

Slow Cook Pulled Chicken & White Bean Stew

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Oh this was rather tasty too, another recipe spied on theĀ Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

 

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

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

 

  1. Heat a little oil in a large pan and gently fry the onions and pepper
  2. Add the chicken breasts and brown all over for a few minutes.
  3. 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.
  4. 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
  5. Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

 

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