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.
These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.
2 Chicken Breasts
4 Spring Onions – chopped finely
1 tsp garlic granules or 2 garlic cloves, crushed
1/2 tsp ginger or 1″ fresh ginger chopped finely
1 tbsp dried coriander
2 tsps Soy Sauce
Zest & Juice of 1 lime
Salt & Pepper
1 tin of Chickpeas drained (400g)
1 tsp dried chilli flakes
Sweet Chilli Sauce to serve.
Preheat oven to 180 deg and line a baking tray with greaseproof paper.
Using of food processor blitz the chickpeas and chicken until minced.
In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?
There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!
1 Red onion, diced
1 tsp garlic granules (or 1 clove peeled and diced)
1 tbsp Curry Powder
1 tbsp Tomato Puree
400ml Beef Stock
230g Butternut Squash, diced
300g Scottish Beef Mince
Fresh Coriander, chopped
Salt & Pepper to taste
Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
Spray a pan with a little oil and brown the meatballs. Set aside.
Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
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.
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.
O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!
1 tbsp cream cheese
1 tbsp hollandaise sauce
1 packet smoked halibut
1 tsp dill
squeeze of lime juice
small handful of rocket leaves
rainbow peppercorns and salt to season
Mix everything together (except halibut)
Spread lightly over halibut and top with some rocket (or any garnish you like)
Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!