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 yes!……I know your looking at that and thinking jeezo that looks super tasty……and guess what you’d be right. Not only that, its only 492 Kcal per serving…..OMG! Tasty, Healthier, Lower in Calories and easy to make. Win! Win!
Another belter of a recipe from NOM!
3 Chicken Breasts – cut into strips, fat removed
2 yellow or red peppers thinly sliced
2 large onions thinly sliced
1 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp mild chilli powder
1/2 tsp dried chilli flakes
salt & pepper to taste
1 x 500g carton passata
1 x 400g kidney beans
2 x low calorie corn tortillas
70g low fat mozzarella
40g reduced fat cheddar cheese
- Preheat your oven to 180 deg fan and line the base of a 24cm springform tin with baking paper
- Add the chicken strips to a low-medium heat fry pan and brown.
- Add in the peppers and onions and brown, then add in the spices and mix through until coated.
- Add in the passata and kidney beans and simmer for about 10-15 mins.
- Put a layer of the chicken mix into the springform tin, then layer with 1 of the tortillas, then another layer of chicken mix, then another tortilla then another layer of chicken mix. Top with chunks of mozzarella and sprinkle grated cheese over.
- Put into the oven for 25 minutes or until cheese is lovely and browned and bubbling. Serve.
OMG! Super tasty meal, super healthy & low in calories, at only 417 Kcal per portion. Another thanks to PON for this recipe. The meat is so tender due to the slow cook match with cuban spices this is a real treat.
500g stewing scotch beef (fat removed)
Salt & pepper
2 onions sliced
240ml beef stock (2 stock cubes)
1 x 400g tin tomatoes chopped
2 green & red peppers, cut into strips
4 garlic cloves – crushed
2 tbsp tomato puree
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground turmeric
1 tbsp fresh coriander
50ml red wine (or you can use a stock pot for less calories)
1 tbsp white wine vinegar
Cooked rice to serve (corn tortilla wraps optional)
- Season the meat well and brown over a high heat in a pan, remove with a slotted spoon and set aside.
- Add the onions to the pan and saute for about 3-4 mins
- Add the remaining ingredients to the pan and the browned meat
- Bring to the boil then reduce the heat to a low simmer, cover and cook on low for about 2 hours. (Or in an oven at 140 deg fan for 2.5 hrs)
- Pull the meat apart with 2 forks, serve on a bed of rice or with a low calorie corn tortilla.
Oh Yum! This was a recipe from my new fav cookbook by Pinch of nom. Quick & East to make, and vert tasty considering it is only 283 kcal per serving (excluding rice).
For the Meatballs
500g 5% fat minced scotch beef
1 tsp salt
pinch of black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried mixed herbs
Handful of fresh parsley – finely chopped
70g reduced fat mozzarella – cut into 12 small pieces
For the Sauce
1 x 400g tin tomatoes – chopped
50g tomato paste
1 tbsp dried oregano
1 tsp onion granules
1/2 tsp dried basil
1/2 tsp dried parsley
1 medium carrot, finely chopped
1 tsp red wine vinegar
Salt & pepper to taste
- Preheat the oven to 180 fan. Line a baking tray with parchment paper.
- Mix all of the meatball ingredients in a bowl until well combined then divide into 12 equal pieces.
- Enclose 1 piece of mozzarella in each meat piece and roll into a ball, place meatballs onto the backing tray and bake for about 15 minutes.
- While meatballs are cooking, to make the sauce put all of the ingredients in a pan, bring to the boil and cook over a low-med heat for about 20 minutes.
- Blitz the sauce with a hand blender until smooth, season to taste and return to the pan, add the meatballs to the pan and stir well.
- Sprinkle with chopped parsley and serve. I served on a bed of wholemeal rice with peas. 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 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!