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!
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 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.
You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.
Makes 2 large portions or 4 side portions
1 can black beans
1/2 can red kidney beans
1/2 can sweetcorn
1 red onion – finely chopped
150g wholemeal brown long grain rice
300ml veg stock
2 heaped tbsp chopped tomato
1 tsp smoked paprika
1 tsp oregano
1 tsp dried chillies
1 tsp garlic powder
1 tsp cumin
salt to taste
- Place everything in the steam pot and mix together. Put lid on.
- Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
- Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.
Oh yum….that’s all I’m going to say.
I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.
100g pasta – I used pasta twists but you can use any type
2 chicken breasts – cut into bite size pieces
200g Smoked Bacon Lardons
1 white onion – chopped finely
salt & pepper
1 tsp crushed garlic
1 tsp spiced red pepper
low cal spray oil
1 cup milk (about 150ml)
1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.
- Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
- Fry the chicken until browned all over.
- Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
- Add in the spinach and mix until slightly wilted
- Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
- Add in the cheese and mix through until melted.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.
Makes for 2
400g Aberdeen Angus Scotch Mince
75g wholemeal pasta (I use spirals…but you can use any you choose)
1 red onion – finely chopped
1 tin (400g) tomatoes – use plum as there is more flavour
1 tin red kidney beans OR you can also use baked beans (drained)
1 tsp dried garlic
100ml beef stock
1 tbsp dried mixed herbs
Salt & pepper to season
Splash of tabasco sauce to taste (optional)
Fresh coriander to garnish (optional)
Grated cheese to garnish (optional)
- Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
- Add in the onion until browned
- Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
- Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
- Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
- If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
- Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.
And 1 pot to wash up………my kinda cooking!