This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
- Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
- Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
- Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
- Drain the pasta and add to the sauce mix and stir until coated. Serve.
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
- Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
- Heat the coconut oil in a fry pan on medium heat
- Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
- To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.
Makes 2 portions
100g Wholemeal Fusilli Pasta (or penne if you prefer)
Handful or Broccoli florets and Cauliflower
1 tbsp low fat butter
1 tbsp plain flour
100ml skimmed milk
10g grated blue cheese (or cheddar if you prefer)
2 Scottish salmon fillets – cut into strips. (bite size pieces)
100g chopped tinned tomatoes
1 tbsp dried parsley
1 tbsp dried dill
Pepper to taste
1 tsp melted butter
2 tbsp panko breadcrumbs
- Pre heat oven to 180 deg
- Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
- Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
- Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
- Bake in the oven for approx 30 minutes. Serve.
Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.
1 onion finely chopped
2 garlic cloves finely chopped
1 green pepper, finely chopped
400g 5% fat scotch minced beef
1 tsp mustard powder
3 tbsp worcestershire sauce
3 tbsp tomato puree
1 tbsp red wine vinegar
sea salt & rainbow pepper
1 red pepper cut lengthways
1 yellow pepper cut lengthways
40g reduced fat cheddar cheese
- Preheat oven to 200 deg.
- Spray a fry pan with a little oil and heat to medium heat.
- Add the onion, garlic & green pepper and cook until softened, about 5 minutes
- Add in the minced beef, turn up heat slightly and cook mince until browned
- Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper
- Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
- Serve. Yummy!
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
- First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
- Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
- Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
- Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
- Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
- Serve with some grated parmesan and chopped basil. Yummy!
Delicious little Saturday night dish (or any night for that matter) I also used corn tortillas and made my own salsa to keep the fat and calories lower. I am on a mission this year to eat a little healthier and try new ideas and flavours. This is packed with flavour and filling too.
You could of course use Tacos instead of wraps.
Makes enough for about 6 wraps
For the chicken:-
2 large chicken breasts
1 tin chopped tomatoes
2 tbsp Taco Seasoning (see below)
For the Salsa:-
2 tomatoes – chopped
1 onion – chopped
1 lime juice of
2 tsp dried coriander
1 tsp sea salt
Sour Cream to taste
1 tbsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 tbsp cumin
1 tsp sea salt
1 tsp black pepper
Add all above to a little jar and mix. Store in cupboard.
- Place a little oil in a pan on medium heat
- Coat the chicken with the Taco Seasoning about 1 large tbsp per breast and gently colour the chicken in the pan.
- Add in the tin tomatoes to the pan with the chicken, cover and slow cook on a low heat for about 4 hours.
- Meanwhile make the salsa by adding the chopped tomatoes, chopped onion, salt, coriander and lime juice in a bowl and mix together. Store in fridge until needed.
- About 1/2 hour before about to serve, take 2 forks and shred the chicken in the pan. Continue to cook uncovered for about 1/2 hour, this helps thicken the sauce.
- Warm up your tortillas as per instructions on packet, place on a plate.
- Spread a thin layer of sour cream, place some shredded chicken on top, then some tomato salsa then another little dollop of sour cream, wrap and devour! Yummy!
You could also add in a little avocado or some grated cheese.
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
- Lightly oil frying pan
- Add in tomatoes, mushroom and spinach, cook for a minute
- Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
- Serve. Yummy!
Here are my other favourites:-
Tomato and avocado
Ham & mushroom
Cheese & Ham
Spinach and bacon
Haggis and tomato
Spring onion & Feta cheese
Avocado and mushroom
Sundried tomato and Chorizo