Breakfast Doughnuts

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If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol!  I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.

 

Makes 6

6 large eggs

Pepper (any colour) chopped finely

Spring onions or small white or red onion – finely chopped

Cooked ham or any cooked meat of your choice – finely chopped

Salt & Pepper to taste

Paprika

Grated Cheese of your choice (I used cheddar)

 

  1. Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
  2. Place the pepper, onion and ham evenly into the moulds.
  3. Whisk up the eggs
  4. Pour evenly into moulds, don’t over fill. Season.
  5. Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
  6. Remove and serve immediately. Yummy!
  7. These can also be kept in the fridge for next morning, then just reheat.

 

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Jambalaya

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This was a little dish I tried from Pinch of Nom’s Latest Cookbook. It was super tasty and low in Kcal’s too at just 398 per portion.

 

Serves 4

Low cal cooking spray

300g diced chicken

2 red peppers, diced

1 onion, diced

2 celery sticks, diced

2 garlic cloves, minced

2 tbsp cajun seasoning (1 tsp onion powder, 1 tsp salt, 2 tsps garlic powder, 2 tsps paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp oregano dried, 1 tsp thyme, 1/2 tsp red pepper flakes)

1 tsp smoked paprika

1 tsp dried oregano

1 x 400g tin tomatoes

200g long grain rice

400ml chicken stock

1 tbsp worcestershire sauce

3 low fat sausages (I sliced them after they were cooked)

 

  1. Spray a large dish with oil, add the chicken and cook over medium heat to brown.
  2. Then add in the onion, peppers and celery, cook for a few minutes
  3. Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
  4. Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
  5. Serve, Yum!

This is a great dish that you can batch cook with and freeze.


Filipino Chicken Curry

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I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.

 

Serves 2

1 tsp coconut oil

2 Chicken Breasts – chopped into chunks

1 sweet potato – chopped into chunks

1 onion – chopped

1 tsp dried garlic granules

1 tsp ginger

1 red pepper, chopped into chunks

1 tbsp curry powder

1 tsp paprika

1 tbsp fish sauce

200ml coconut milk

1 tsp chilli powder

Salt & pepper to taste

 

  1. Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
  2. Add the onion, pepper, sweet potato, garlic and ginger and brown.
  3. Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
  4. Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
  5. Serve on its own or with some steamed wholemeal rice.

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Spicy Peanut Slaw

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This little dish is so refreshing. It was a lovely sunny day here this weekend so decided I wanted something cool and refreshing & this done just that job. I served with my pulled peanut butter chicken and was delish.

 

Makes enough for about 4 people or 8 smaller side portions.

1/2 large white cabbage – sliced finely

100g or more of peanuts – chopped

5 spring onions – chopped

3-4 sweet peppers sliced – various colours

1 large handful of coriander – finely chopped

Salt & pepper to taste

For the dressing:

2 tbsp Rice vinegar or apple cider vinegar

1 tbsp sweetener (I used a low calorie option)

2 tsp toasted sesame oil

2 tsp soy sauce

2 tsp Hot Sauce (less or more if you like it spicy or not)

3 tbsp toasted peanut oil

 

  1. In a bowl mix up the dressing thoroughly until combined.
  2. Place all the slaw vegetables in a bowl and season
  3. Pour over the dressing and mix to combine.
  4. Serve immediately or keep in fridge for up to 1 day.

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Healthier option Sloppy Joes

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!

 


Harissa Spice Veggie Tray Bake

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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

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. 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)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. 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.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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Stuffed Peppers

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These were delicious and very healthy too. My Hotpoint oven has automatic cooking programmes, so I used the Stuffed Pepper setting and these baked to perfection.

 

Makes 3-4

2 onions – chopped

6 Sweet Peppers – chopped

1 can chopped tomatoes (400g)

3-4 large peppers – colour to your choosing.

200g kale

1 tsp chilli flakes

1 tbsp olive oil

juice of 1 lemon

 

  1. Heat oil in a pan
  2. Add all ingredients to the pan except the large peppers and cook for 5 minutes  20181126_154609
  3. Cut the tops off of the large peppers and de-seed. Place in a roasting tin.
  4. Fill the peppers with the mixture and place the tops back on.                          20181126_155213
  5. Select Auto recipes, side dishes then stuffed peppers and bake for approx 35-50 minutes (depends on size of peppers)                                                  20181126_155425
  6. Serve. Yummy!

 

 

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Spicy Sausage & Bean Stew

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Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.

 

Serves 2

6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.

1 Cal cooking Spray

1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips

1 clove garlic crushed

1 tbsp hot chilli powder – less if you don’t like it too spicy

1 tbsp hot smoked paprika

1 tbsp worcestershire sauce

300g passata

100ml chicken stock

200g cannellini beans, drained

200g red kidney beans, drained

6 spring onions, finely chopped

chopped parsley to garnish.

 

  1. Spray a non stick fry pan and heat on a medium heat.
  2. Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
  3. Meanwhile, gently brown sausages in a fry pan with spray oil.
  4. Once browned, remove and cut into 3 diagonally.
  5. Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans,  bring up to a boil, then simmer for about 10-15 minutes uncovered.
  6. Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!

 

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Rose Harissa Chicken

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This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.

 

Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil

 

  1. Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
  2. In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
  3. Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
  4. Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
  5. Mix and serve. Yummy!

 

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Chorizo Egg Breakfast Muffins

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Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.

 

Makes 6

100g diced chorizo

5 eggs – whisked

4 spring onions – diced

1 orange pepper – diced

1 red onion – diced

6 cherry tomatoes – quartered

spray oil

parmesan cheese – about 2 tbsps

salt & rainbow peppercorns for seasoning

 

  1. Preheat your oven to 180 deg
  2. Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
  3. Grease a muffin tin
  4. Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.   20170923_095338_001
  5. Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
  6. Bake for about 25 minutes
  7. Allow to cool slightly remove from tin and serve……..so Yummy!

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