What I have been eating- An Instagrasm catch up- Part 5

This last week I have been trying out a few new recipes, I will post them on here shortly. But for now I will show you the end results : )

Super easy, super quick, super tasty stir fry

Seared scallops with pea puree

chicken stuffed with mozzarella and wrapped in bacon, with sweet potato wedges, asparagus and roasted vegetables

Chicken roularde on a bed of country vegetable puree, roasted potatoes and vegetables with peas

Macaroni cheese with salad

What I have been eating- Instagram Catch up Part 4

Here is another round up of what I have been scoffing my face with recently.

Meatball pasta bake, you can find the recipe here

Sweet chilli low fat super noodles with peppers and peas

Smoked haddock, sweet potato wedges, roasted peppers and peas

Bacon, fried egg, Linda McCartney onion and rosemary sausage and beans

Smoked haddock and vegetable risotto

Spanish omelette and salad

Pulled pork, sweet potato wedges, roasted potatoes, salad and peas

All of these meals are of course Slimming World friendly. If you have any questions about my food please don't hesitate to contact me.

Meatball Pasta Bake

I got this out of the most recent Slimming World magazine, I  have modified it slightly : )

The recipe serves 4 or 2 greedy pigs!

This is free on Slimming World if you use your cheese as your Healthy Extra A or add 6 syns if not.

• 500g pork mince (less than 5% fat)
• 4 spring onions finely sliced
• oregano
• parsley
• rosemary
• thyme
• basil
• 1 tablespoon of tomato puree
• 1 tablespoon of Worcestershire sauce
• 3 garlic cloves finely sliced
• 1 onion finely sliced
• 2 tins of chopped tomatoes
• 50ml of chicken (or veg) stock
• 300g dried pasta
• 120g grated cheese ( I only used half of the cheese as was making it for two)

- Put your oven onto 180 Celsius.
-In a big bowl mix your mince, the spring onions, one of the garlic cloves sliced, Worcestershire sauce, tomato puree and a good sprinkling of the oregano, parsley, rosemary, thyme and basil.
- Start forming into balls, it should make 18-20 depending on how big you want your balls : )
-Heat a frying pan with some fry light and brown off the meatballs.

-It should take about 10-15 minutes to cook them. Once they are done take out of the frying pan and set aside.
- In a large saucepan spray some fry light and soften your onions and the two remaining sliced garlic cloves.

-While your onions are cooking, cook your pasta according to their instructions.

-Add your tinned tomatoes, a good sprinkling of oregano, chicken stock and some salt and pepper to your onions and garlic.

-Bring to the boil and then let it simmer for 15 minutes.
-Once your pasta is cooked pour it into a medium deep baking dish. Add your cooked meatballs.

-Add your cooked tomato sauce and spread over evenly.

-Sprinkle over your grated cheese and pop in the oven for 30 minutes or until golden and bubbling.

-Serve with some salad and tuck in : )

Super easy, super tasy Slimming World Curry

A few people have asked how I made the curry I ate last night.

Here is the recipe, it serves 2 very hungry people or 3 if you are doing a few other dishes with it.

• 500g chicken breast diced
• 1onion finely chopped
• 2 garlic cloves finely chopped
• 1/4 pint of chicken or veg stock
• 5 tablespoons of passatta
• 100g fat free Greek or natural yoghurt (ish or until the curry is the right consistency)
• 1 tablespoon of medium curry powder
• 1 teaspoon of turmeric

-Fry off your chicken in some fry light or oil if you aren't doing Slimming World in a large saucepan.

-Once you have cooked the chicken transfer it to a plate and add a little bit more fry light to the pan.

- Add the garlic and onion to the pan and cook until they have softened.

-Add in your curry powder and turmeric and mix well so the onion and garlic is coated in the spices.

-Fry for one minute.

-Add the passatta and your stock, mix it and bring to the boil.

-Add the chicken back into the saucepan with the curry and simmer for 8 minutes roughly.

-Turn off the heat and stir in your yoghurt until it is all incorporated with the curry.

-Serve with rice, chips or even naan bread and enjoy!

What I've been eating- Instagram Catch up- Part 3





Here is a round up of some of the meals I have been scoffing over the last week or so.

 



Pulled pork, chips and salad

 

Smoked haddock, roasted vegetables and chips

 

 

Bacon, beans, fried egg and Linda McCartney onion and rosemary sausages

Venison steak, sweet potato wedges, roasted vegetables and peas

Chicken curry, chips and rice, the recipe for this curry will follow : )

 

Smoked haddock, mushy peas, chips and roasted vegetables 

 

Hairy Dieters Spanish Chicken

This recipe makes 4, I used less of the potatoes, chicken and chorizo as it was only for Chris and I.

When made up for 4 with these ingredients there is only 370cal per portion.


Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g new potatoes, quartered lengthways

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g chorizo

8 boneless, skinless chicken thighs

½tsp sweet smoked paprika

½tsp dried oregano

1 green pepper, deseeded and cut into strips (I used red peppers as I don't like green ones)

Flaked sea salt

Freshly ground black pepper

 

-Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.

 

-While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

 

 

-Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.

 

-Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.

-Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

 

 

And lastly tuck in and enjoy : )

 

 

 

 

Super healthy spicy carrot soup

This recipe comes from my very clever husband who made this soup with what we had in the house. It turned out it was one of the yummiest soups ever. This recipe serves 4 people.

Ingredients

• 1 kilo of carrots
• 1 onion
• 2 garlic cloves
• Half a tablespoon of olive oil
• 1 pint of vegetable stock
• 1 tablespoon of medium curry powder

• Finely chop up the onion and garlic

• Add the oil to a large frying pan and saute the onions and garlic until they are soft.

• While the onions are garlic are sauteing peel and chop the carrots into small pieces.

• Add the curry powder to the onions and garlic and cook for a further 2 minutes.

• Add the carrots to the onions, garlic and curry powder and cook for 5 minutes.

• Make up a pint of vegetable stock and add it to the vegetables.

• Cook for 20 minutes or until the carrots are soft and cooked. As it is cooking you can add more water if it is reducing quite a lot.

• Once it is cooked blend together with a hand blender until smooth.

• Serve and enjoy!