Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!
75ml Light Single Cream
Low calorie Spray
1 red onion – finely chopped
1 green pepper – finely chopped
50g kale – shredded
50g Spinach leaves – I used baby
2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)
salt & pepper to taste
- Beat together Cream and eggs with salt & pepper
- Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
- Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
- Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.
O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!
150g Wholewheat Penne pasta
6 slices or Parma Ham – chopped
1 red onion – thinly chopped
1 tsp crushed garlic
1 chilli – chopped or 1 tsp dried chillies
60ml creme fraiche
1 handful of frozen peas
small handful of chopped parsley
small handful of chopped mint
Grated zest of 1 lemon
2 ladel’s spoonfuls of pasta water
Spray oil – low calorie
- Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
- Gently heat spray oil in a fry pan on medium heat
- Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
- When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
- Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.
New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?
This little dish was so tasty, I will definitely be having it more.
Makes 2 portions
2 tsps turmeric
Salt & pepper
6 cherry tomatoes – cut into quarters
2 tsps parsley (dried or fresh) – I used dried
- Heat oil in a fry pan on medium heat
- Gently heat through tomatoes until slightly soft
- Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.
This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)
Makes 2 servings
1 tsp olive oil
1 large leek, thinly sliced
1 garlic clove, finely chopped
150g pearl barley
2 carrots, cubed
1 tbsp Dijon mustard
500ml Chicken Stock
2 Chicken Breasts – chopped to bite size pieces
150g savoy cabbage, finely shredded
100g smoked bacon, chopped
Black pepper and salt for seasoning
- Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
- Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
- Serve. Yummy!
Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.
Made 6 skewers
2 Chicken Breasts cut into large strips or small pieces
2 tbsp soy sauce
2 tbsp squeezed lime juice
1 tbsp honey
1 tbsp Sriracha sauce
2 tsp ground ginger
2 cloves garlic minced
- Put all of above ingredients (except the chicken) in a bowl and mix together.
- Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
- When ready soak the wooden skewers and thread the chicken onto the skewers.
- Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
- Serve with some Peanut Dipping Sauce. (I used shop bought)
After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-
2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)
- Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
- Add in the massaman paste and cook for about 1 minute
- Put in the chicken and brown on all sides
- Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.
- 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
- If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
- Before serving gently with 2 forks pull the chicken apart and mix through.
- You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.
I was inspired to give this a try after seeing and tasting it at a Kitchen Aid event I attended recently. Beautiful flavour, and perfect for my New Years Day steak pie. So I gave it a trial run…..delicious! I even went all out and made proper Goose fat roasties. Mmmmm.
Makes enough for 10-12 people
500g red cabbage – sliced
250g onions – chopped
250g cooking apples – peeled, cored and chopped
1/2 garlic clove
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 heaped tbsp brown sugar
2 tbsp red wine vinegar
- Preheat your oven to 150 deg
- Shred the cabbage then start to layer your dish, cabbage, seasoning, onions, apple, spices and sugar. Continue to layer up.
- Now pour in the red wine vinegar and top with the butter.
- Put a lid onto the casserole dish and cook for about 2.5 hours.
This is great as any leftovers you can pop in freezer for a later date or even use through a pie.