A Healthier Twist to your normal Nacho dish. I had some Bagels left and decided to give this a shot, it worked perfectly adding that little bit of crunch to the bake. Easy to make to & just 30 minutes to bake in total which makes this dish a great quick family meal. I served it with a refreshing homemade spicy salsa which was a great accompaniment.
2 Large Chicken Breasts, cut into bite size pieces
2 Bagels, cut into bite sized pieces
Small head of Broccoli, cut into small pieces
400g Tin of mixed beans (or baked beans)
200g Tin of tinned tomatoes
2 Tsp Smoked Paprika
2 Fresh Tomatoes, diced
1/2 Red Onion, diced
Small handful or chopped coriander
1 Chilli, diced
1 Tbsp balsamic vinegar
1 Avocado, diced
100g Mature Cheddar (lighter option to make it healthier)
2 Tbsp Oil or spray oil
Preheat your oven to 190 deg. Drizzle the bagel pieces with 1 tbsp oil and place on a baking tray lined with baking paper and bake for 15 minutes tossing halfway to brown. Remove from oven.
Meanwhile, spray a fry pan with oil and heat to a medium heat, season the chicken and coat in the paprika then add to warm pan to brown, 10 minutes. Add in the broccoli and mix through for a few minutes. Next add in the beans and tin tomatoes, stir through. Transfer to a baking dish.
Top the chicken mixture with the baked bagels then top with the grated cheese. Place into the oven and bake for about 10 minutes until cheese is melted.
Meanwhile to make the salsa, put the diced tomatoes, chilli, onion, avocado, coriander into a bowl and mix, pour 1 tbsp balsamic vinegar along with half juice of lime and mix through.
Inspired by North Africa, this quick and easy one pan meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the peppery flavour of the lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. To make this dish vegetarian, just omit the chicken and replace with you favourite vegetables.
Another great one pot meal that is not only quick but simple to make too. Very nutritious and filling.
2 Chicken Breasts, cut into large pieces (or you can use thighs)
4 Rashers of Smoked Bacon, chopped small
1 Onion, diced
2 Stalks of Celery, diced
100g Green Lentils (or Red if you prefer)
1 Garlic Clove, diced
1 Tbsp Cumin
1 Tbsp Smoked Paprika
8-10 Whole Cherry Tomatoes
300ml Chicken Stock
1 Tsp Chilli Flakes
Salt & Pepper to taste
1 Tbsp Olive Oil
Small Handful of Chopped Fresh Parsley to serve.
Pre heat your oven to 200 deg Fan.
Add the oil to a fry pan on medium to high heat. Dry the chicken pieces with a piece of kitchen paper and season. Add to the pan and brown all over to seal. Remove with a slotted spoon.
If needed add a little more oil to the pan. Cook the bacon, onions, celery, garlic, cumin & paprika for 3 minutes. Add back the chicken, add the lentils and sprinkle the chill flakes, mix through.
Decant into an oven proof dish, add in the stock and tomatoes, bake in the oven for 25 minutes.
Turn on your grill at the end of cooking for a few minutes to brown the tomatoes.
Remove from oven, sprinkle with parsley and Serve. Yum!
I am always looking for new ideas to be healthier in my Dinner choices, I used to think healthy meant you’d always be hungry after….lol. In this dish it is the complete opposite, with the addition of the rice & beans it was very filling and kept me satisfied all night, and with only 400 calories & 29g protein per serving, it was super healthy too.
You can always add some flaked Salmon for that extra nutrition.
Handful of Asparagus, trimmed & chopped
Handful of Green Beans, timmed & chopped
Handful of Peas
150g Wholegrain Rice (or for quickness, you could use prepacked rice)
100g Baby Spinach, chopped
1 x 400g Tin of Mixed Salad Beans (or any beans that you prefer, just not Baked!)
Zest & Juice of 1 Lemon
2 tsp Dijon Mustard
1 tbsp Olive Oil
Handful freshly Chopped Coriander
Rainbow Pepper or Black Pepper
Cook the asparagus, green beans and peas in a pan of boiling water for 2-3 mins until tender. Drain.
Cook the Rice as per packet instructions and drain.
Heat the mixed salad beans in a pan for 4-5 minutes.
In a large bowl, put the rice, asparagus, green beans, peas, mixed salad beans & spinach, mix through until combined.
In a small bowl, mix together, olive oil, dijon mustard, lemon juice & zest and pinch sugar, pour over the rice bowl and mix through. Sprinkle over some fresh coriander and pepper then serve.
Oh yum, this was delicious, chipotle is a smoky & spicy flavour from Mexico. A chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. However, you can also use ripe green jalapenos as well. Chipotle peppers are added to any dish that could use a smoky flavor with a little heat. For this recipe I used a Chipotle paste. A quick and easy full of flavour dinner.
2 Chicken Breasts
1 tbsp oil
1 Medium White Onion, diced
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp of Chipotle Paste
1 tbsp Balsamic Vinegar
1 tbsp Brown Sugar
4 slices of Sourdough Bread or you can serve with Tortilla’s
For the Salsa:-
8-10 Cherry tomatoes – quartered
1 tbsp balsamic vinegar
1 tsp chipotle paste
1/2 red onion – finely diced
Freshly squeezed Lime & Lemon Juice
Seasoning to taste.
Using a Blender/Food processor, whiz up the chicken breast into a mince like consistancey
Heat the oil in a fry pan and brown the onion and minced chicken, breaking up the chicken as you cook
Add in the cumin, paprika, chipotle paste, vinegar, passata and sugar and mix through until chicken is coated.
Cook for about 10-15 minutes
To make the salsa, place everything in a bowl and mix together, set aside.
Toast your Sourdough bread, remove chicken from heat and serve on top of bread. Serve with Salsa.
A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.
300g Scottish Steak Mince (or any good quality beef mince)
1 Red Onion – chopped
1 Garlic Clove – crushed
400g Tin Tomatoes
1 tbsp Gram Masala
2 tsps Harissa Paste
1 litre Beef Stock
250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)
1 tbsp Dried Coriander
150g Spinach, chopped
1 tbsp Olive Oil
Salt & Pepper
Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
Oh yum! Today was absolutely stoating it down (heavy rain) and very Dreich (dull, moody) weather, so it was a warming pasta bake for dinner. Not only is pasta filling but this dish is simple and easy to make, great for a family meal or just when you are looking for something comforting to warm you up. The recipe uses a lot of store cupboard essentials so easy to put together.
Serves 2 large portions (or 4 small)
100g Wholewheat Pasta (again your choice, I used Fusilli)
2 Chicken Breasts
1 onion – chopped
1 red pepper – chopped
1 Garlic clove – crushed or 1 tsp ground granules
1 tsp dried Italian herbs or Oregano
200g Chopped tomatoes
200ml Chicken Stock
100ml Milk (or cream)
Handful of Spinach leaves, chopped
Handful of frozen peas
100g Grated Cheese (I used cheddar)
1 tsp Chilli flakes (optional, if you like it spicy)
1 tsp Paprika (for sprinkling on top)
80g Chopped Chorizo
Salt & Pepper
Heat a little oil in a fry pan and preheat your oven to 190 deg fan.
Brown the onions & red pepper with the garlic in the fry pan until softened, add in the chorizo and cook for a few minutes then add the chicken, season & brown chicken on all sides for a few minutes.
Once browned, add in the chopped tomatoes, chicken stock, milk, herbs and chilli (if using) to the pan and mix through, bring to the boil and reduce to a low simmer, cover and cook for at least an 1 hr.
Meanwhile cook your pasta as per packet instructions.
Using 2 forks, remove the lid from the pan and shred your chicken breasts (if you prefer chunks, that’s fine but I like it shredded)
Add in the frozen peas and Spinach and cook for a further few minutes.
Drain your pasta and add to the pan and mix through.
Now decant the pasta chicken into an ovenproof dish and grate the cheese on top with a sprinkle of paprika and salt & pepper to season.
Bake on middle shelf for about 25 minutes. Serve. Yum!
Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.
Serves 2 portions.
3 medium size potatoes – cut into small cubes
1 red onion – diced
80 g Chorizo – sliced
200g tin tomatoes
50g grated cheddar cheese
1 tsp dried chilli flakes
1 tsp paprika
Salt & pepper to taste
1 tbsp butter
Preheat oven to fan 190 deg.
Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
Bake in oven for 10-15 minutes depending on how you like your eggs.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
Heat a little low fat spray oil in a fry pan on medium heat
Brown the onion, garlic, chilli and ginger together for a few minutes
Add the chicken and brown all over.
Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.