It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.
Makes 2 portions
150g Butternut Squash – chopped into cubes
150g Sweet Potato – chopped into cubes
1 onion – chopped finely
60g Chorizo – sliced
1 garlic clove – minced
1/2 tsp nutmeg
1/2 tsp dried sage
Salt & pepper to taste
Handful of chopped carrots, sweetcorn and peas (I used frozen)
300ml chicken stock
- Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
- Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
- Add the sweet potato, butternut squash and vegetables and stir until coated.
- Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
- Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.
You could also sprinkle some nuts over for a more nutritious serving.
Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.
1 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
300g Scottish steak mince
1 tsp Chilli powder
2 tsp mixed spice
1/2 tsp turmeric
150g Basmati rice
300ml Beef Stock
100g frozen peas
2 handfuls of Spinach
Seasoning (salt & pepper)
- Heat oil in a pan on medium to high heat
- Brown onion and garlic for a few minutes
- Add in the mince with seasoning and brown
- Add the spices and cook for a minute, add the rice and mix through until coated.
- Pour in the stock and simmer for about 15-20 minutes
- Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
- Serve. Yummy!
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.
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 home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.
2 Chicken Breasts – cut into bite size pieces
200g broccoli florets – fresh
1 tbsp butter
1 brown onion, sliced thinly
100ml creme fraiche
200ml chicken stock
40g panko breadcrumbs
55g Gruyere Cheese, grated
Salt & pepper to taste
- Pre heat your oven to 200 deg.
- Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
- Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
- Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.
- Pour over the stock and creme fraiche, mix through.
- Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.
- Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.
- Serve & Enjoy!
This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef. Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.
150g Long Grain Brown Rice (or white if you prefer)
1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)
400g Scottish minced beef
1 red onion – chopped finely
4 bacon medallions – diced
3-4 tsp Cajun seasoning (depending on how spicy you like it)
1 tbsp Worcestershire sauce
1 carrot, diced
1 red pepper, diced
100g gardens peas
200ml beef stock
1 beef stock cube
bunch spring onions, sliced
- Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.
- Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.
- Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.
- Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!