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)
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 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.
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 6
200g butternut Squash – sliced
200g Sweet Potato – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
Salt & Pepper to taste
Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
I added some potato wedges to my crisperplate at the same time for a one pan meal.
I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
Oh Yum! This tastes just as good as the high calorie version, don’t believe me? Try it.
Makes 2 – 302 calories per serving (add 120 calories for 50g wholegrain rice)
2 chicken breast
1 tsp frying oil
2 tbsp curry powder
1 1/2 tsp smoked paprika
1 tsp sea salt
10g chunk fresh ginger, grated
1 garlic clove, crushed
4 tbsp plain fat free yoghurt
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
10 g chunk ginger, grated
1 tbsp curry powder
2 tbsp tomato puree
2 tsp caster sugar
1 tsp sea salt
250ml cold water
2 tbsp single cream
1. Make the marinade:- mix curry powder, paprika and salt in a bowl, add ginger, garlic and yoghurt and mix well.
2. Cut chicken breast into chunks and add to marinade, mix well and leave for 1 hour in fridge at least or up to 12 hours.
3. To make the sauce: heat the oil in pan, tip in the onions and ginger and cook for 10 mins, cover. add the curry powder and cook for another 2 mins, add the tomato puree, caster sugar and salt and stir constantly for another 30 secs.
4. Pour water and simmer for 4 mins. Remove the pan from heat and blitz with hand blender until smooth.
5. Heat oil in pan, add marinated chicken and fry over medium heat or No. 7 on Induction Hob for about 5 mins until browned.
6. Pour into the chicken the masala sauce and add the cream, cook for 4 mins. Serve with some rice.