Cajun ‘Dirty’ Rice

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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.

 

Serves 4

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

 

  1. 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.                                                                                                    20190615_170431
  2. Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.                                                                                    20190615_165321
  3. 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.                                                                                                      20190615_170415
  4. 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!

 

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Healthier option Sloppy Joes

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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.

 

Serves 2-4

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

120ml water

sea salt & rainbow pepper

1 red pepper cut lengthways

1 yellow pepper cut lengthways

40g reduced fat cheddar cheese

 

  1. Preheat oven to 200 deg.
  2. Spray a fry pan with a little oil and heat to medium heat.
  3. Add the onion, garlic & green pepper and cook until softened, about 5 minutes
  4. Add in the minced beef, turn up heat slightly and cook mince until browned            20190601_174356
  5. 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                                                                                                    20190601_175209
  6. Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
  7. Serve. Yummy!

 

Chicken Fajita Pie

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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!

 

Serves 4

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

 

  1. Preheat your oven to 180 deg fan and line the base of a 24cm springform tin with baking paper
  2. Add the chicken strips to a low-medium heat fry pan and brown.
  3. Add in the peppers and onions and brown, then add in the spices and mix through until coated.
  4. Add in the passata and kidney beans and simmer for about 10-15 mins.
  5. 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.
  6. Put into the oven for 25 minutes or until cheese is lovely and browned and bubbling. Serve.

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Cuban Beef

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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.

 

Serves 4

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)

 

  1. Season the meat well and brown over a high heat in a pan, remove with a slotted spoon and set aside.
  2. Add the onions to the pan and saute for about 3-4 mins
  3. Add the remaining ingredients to the pan and the browned meat                      20190519_164140
  4. 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)
  5. Pull the meat apart with 2 forks, serve on a bed of rice or with a low calorie corn tortilla.

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Oat & Banana Pancakes

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Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.

My first time at oat & banana and they were pretty tasty.

 

Makes 4-6

30ml milk

1 egg separated

1 small banana

30g scotts porridge oats

1 tsp baking powder

1 tsp vanilla extract

Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.

 

  1. Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.                                20190405_085648
  2. Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
  3. Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.                                                        20190405_091206
  4. Serve.

 

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Avocado, Spinach & Pea Mash – served with steamed teriyaki salmon

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My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.

 

Makes enough mash for 2-3 people

80g baby spinach

1 avocado

50g garden peas – cooked

juice of 1 lemon

1 tsp Sea Salt

Garlic clove – minced

1 tsp coriander – dried

1 tsp olive oil

(optional if you like spice, add in 1 tsp chilli flakes)

 

  1. Place everything into a blender and mix until just combined.
  2. Serve. Simple as that!

I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!

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Taco Pulled Chicken Wraps with Homemade Salsa

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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

Taco 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 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.

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  1. Place a little oil in a pan on medium heat
  2. Coat the chicken with the Taco Seasoning about 1 large tbsp per breast and gently colour the chicken in the pan.
  3. Add in the tin tomatoes to the pan with the chicken, cover and slow cook on a low heat for about 4 hours.
  4. 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.    20190112_161740
  5. 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.              20190112_181543
  6. Warm up your tortillas as per instructions on packet, place on a plate.
  7. 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.

 

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Butterfly Chicken Pizza

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Friday night is mostly pizza night in our house, but as I’m on my Detox this week it was finding an alternative for me and why not Butterfly chicken? I have to say this dish was so delicious and very healthy and nutritious too. Win, win for me!

 

Makes 2

2 x Chicken Breasts

1 onion – chopped

handful of sweet peppers – chopped

1 tbsp olive oil

1 tsp dried chilli flakes

1 tsp Italian herbs

1 tbsp tomato paste

Salt & pepper to taste

30g Goats Cheese

 

  1. Butterfly your chicken and flatten the thicker part so it will cook evenly. 20181130_171848
  2. Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
  3. Take 1 tsp and spread onto each chicken breast evenly                                        20181130_180704
  4. Next add the onion & pepper mix and spread evenly
  5. Preheat your Crisperplate for 2 minutes on crisp setting then place the chicken breasts on and cook for 5-6 minutes (depending on size of your chicken)                                                                                                      20181130_181046
  6. Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.                                                      20181130_181803
  7. Serve. Yummy!

(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)

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Curried Butternut Squash, Red Lentils & Spinach

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This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

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Banana Omelette

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I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.

 

Makes 1

3 eggs – whisked

1 banana – sliced

1 tsp olive oil

1 tsp cinnamon

Salt & pepper to season

 

  1. Heat the oil in a pan on medium heat
  2. Place the sliced banana in the pan and cook for a couple of mins until soft.      20181126_112352
  3. Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
  4. Cook for a further minute and serve.

Yummy!

 

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Rye & Oat Banana Blueberry Muffins

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After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

 

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

 

  1. Preheat oven to 160 deg fan. Line muffin tin wth cases.
  2. Mix flour, sugar, baking powder, salt and oats in a bowl
  3. In a separate bowl mix egg, banana, vanilla, butter together                                  20181003_105314
  4. Pour wet ingredients into dry ingredients and mix together then add blueberries.
  6. Bake for about 18-20 minutes. Remove and allow to cool.

 

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Devour!

Balsamic Honey Glaze Chicken with Basil Infused Pasta

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Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.

For the pasta: (makes 4 servings)

275g ‘OO’ Grade Pasta Flour

3 large eggs

1 tbsp dried basil

 

  1. Sift the flour & put basil into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the Balsamic Honey Chicken:-

2 Chicken Breasts (1 per person)

2 tbsp balsamic vinegar

2 tbsp worcestershire sauce

2 tbsp honey

1 tsp rainbow pepper

1 tsp garlic powder

1 tsp ginger powder

1 tbsp olive oil

 

  1. Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.       20180817_165345
  2. Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).                                                              20180817_184552   20180817_185950
  3. Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).                                        20180817_185110
  4. Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!

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Chickpea, Potato & Spinach Curry

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Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.

I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!

 

Serves 2

1 can chickpeas

6 charlotte potatoes, cut into cubes

100g baby Spinach

1 can plum tomatoes

1 tsp cumin

1 onion, chopped finely

1 tsp ginger

1 tsp dried garlic

1 tsp chilli seeds

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp gram masala

1 tsp dried coriander

1 tsp olive oil/fry oil

 

  1. Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
  2. Add in the cubed potatoes and fry until potato is slightly browned, season.
  3. Add in the plum tomatoes, chop up and mix thoroughly.
  4. Now add in the chickpeas and mix through, simmer for about 20 minutes.
  5. Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
  6. Serve with Chapati or some rice.

 

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Bacon, Egg & Hashbrown Bake

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I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.

 

Makes 4 servings.

4 Charlotte potatoes – grated with skin on (more flavour in the skin)

8 slices of smoked bacon – back or rashers either is fine

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

 

  1. Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.                                                                                                  20180512_090407
  2. Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes                                                                                                      20180512_092051
  3. Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.                                                                                                       20180512_092237
  4. Meanwhile whisk the eggs with the milk and season
  5. Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.                                                                                                                         20180512_093117 20180512_093227
  6. Bake for about 6 minutes or until desired browness.
  7. Serve. Yummy!

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Pesto Chicken Pasta with Sundried Tomatoes

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I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.

 

Makes 2-4

For the pasta:

275g ‘OO’ Grade Pasta Flour

3 large eggs

 

  1. Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

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For the toppings:

2 chicken breasts

1/4 jar sundried tomatoes

3 tbsp green pesto

Handfuls of Broccoli & Baby Spinach

 

  1. I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
  2. Slice chicken into bite size pieces.
  3. Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
  4. Serve. Yummy!
  5. For extra spice you could add in some chilli.

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Spinach & Refried Bean Quesadillas

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Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.

Serves 4

Spray fry oil

1 bag (100g) baby spinach

1 Clove of garlic, finely chopped

1 tsp chilli flakes

pinch salt & pepper

4 large or 8 small tortillas

1 tin (400g) of refried beans (I always use Old el paso…I just love them)

1 Red Pepper, finely chopped

1 small tin of sweetcorn, drained

150g Cheddar Cheese, Grated

 

  1. Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
  2. The add the spinach and cook until wilted.   Season.
  3. Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.                                                                                  20180324_183355_001
  4. Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
  5. Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.         20180324_185015
  6. Remove and cut the quesadillas in half and serve. Yummy!

 

Spanish Chorizo Tortilla

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Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

 

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

 

  1. Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
  2. Slice the potatoes and red onion about 1/2 cm thick 20180223_172351
  3. Slice up the Chorizo not too thick.                                           20180223_181436
  4. Whisk the eggs into a jug/bowl and season.
  5. Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.                                                              20180223_182004
  6. Cook on dynamic Crisp setting for 8 minutes
  7. Remove then add on the red onion and chorizo, cook for a further 5 minutes                                                                                       20180223_183050
  8. Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.                                                          20180223_183955
  9. Gently remove and serve. Yummy!

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Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

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Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

 

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

 

  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.

  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!

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Venison and Chorizo Casserole

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On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some.  I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.

Serves 2

300g Diced Venison

75g Chorizo – sliced/diced

1 onion chopped

1 crushed garlic

1 tbsp smoked paprika

salt & pepper

250ml beef stock

100ml red wine (I used Merlot, perfect with venison)

1 Bay leaf

1 carrot sliced or you could use butternut squash

1 tbsp flour

 

  1. Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
  2. Add the Chorizo, garlic and onion and stir through for few mins until golden.
  3. Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.                                                                                                                            20160409_173408
  4. I served with some wild rice but it is also lovely with boiled potatoes and green veg.

YUMMY!

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