Moroccan Chicken with Giant Cous Cous and Pomegranate

  

Under 400 calories per portion!!! I KNOW! Why wouldn’t you, right? 

Ingredients

  • 2 chicken breasts
  • 80g giant cous cous
  • 1 cup coriander
  • 1 cup spinach leaves
  • 1/2 cup mint leaves
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • Juice of 1 lime
  • Feta cheese
  • 1 inch cucumber
  • 6 cherry tomatoes
  • 1 pomegranate 
  • 2 tbsp Greek style natural yoghurt
  • Moroccan seasoning
  • Salt and pepper

Method

  • Bash your chicken with a rolling pin and coat in the Moroccan spices
  • Rinse the giant Cous course and put it in cold water and bring to the boil and simmer for 7 minutes or according to pack instructions
  • Put your chicken in a pan and fry over a medium heat 
  • Put your coriander, mint, spinach, olive oil, vinegar, mustard and maple syrup into a blender and whizz up until it’s like a paste
  • Cut up your cucumber and tomatoes into small chunks 
  • When your Cous Cous is done rinse and put into a bowl with the paste, chopped tomatoes and cucumber, pomegranate seeds and lime juice
  • Crumble in the feta cheese and plenty of salt and pepper and mix round
  • When the chicken is done cut in strips and lay over the top of the Cous cous

  

  • Dollop over the yoghurt 

*Best way to get out pomegranate seeds is to hold face down with the seeds touching your hand and bash over the top with a rolling pin, the seeds should fall through your fingers easily.

Forgot to take an end photo because I was too hungry and scoffed it before remembering! Soz 

Enjoy! 

Advertisements

Monday – Nectarine and Mint Muesli Smoothie

 In keeping with the healthy eating I’m having smoothies this week for breakfast. 

Today’s is low in calories, packed with antioxidants and low in cholesterol.

Nectarine and mint muesli smoothie (300kcal)

Ingredients

  • 2 nectarines
  • 1 handful of mint leaves
  • 25g unsweetened muesli (I had Tesco’s own with apple and berries)
  • 2 large strawberries
  • 200ml Alpro coconut original with rice
  • 1 tbsp 0% fat Greek style natural yoghurt 
  • 1/2 cup water
  • 1/2 cup ice
  • Black pepper

Whizz and enjoy! Have a great Monday!

Creamy Thai Beef and Fat Zoodles

   
So I found out the other day what zoodles were – zucchini noodles (or courgette to us Brits) so thought I’d try a recipe for our new healthy eating regime!

Although this has a whole tin of coconut milk in it and tastes so scrumdiddlyumptious you will think you’re indulging it still has less than 500 calories per portion! (This serves a generous 2) Whoop de doo!

Ingredients

  • 2 rump steaks
  • 2 courgettes
  • 1 red pepper
  • Cup of broccoli
  • Cup of coriander
  • 1 tin coconut milk
  • 2 tsp red Thai curry paste
  • 1 tsp curry powder
  • 1 tbsp cider vinegar
  • Juice of 1 lime
  • Salt and pepper

Method

  • Cut up all your ingredients as below – use a potato peeler to do your fat zoodles – I don’t have one of those spiraliser thingies so hence FAT zoodles which I could have just called ribbons really…  
  • Oil, salt and pepper your steaks, not the pan, place in a grill pan and fry for 2 mins each side, when done take out the pan and put to one side
  • Meanwhile place a deep frying pan on the  hob and pour in the coconut milk, curry paste and powder
  • Simmer the broccoli for 2 minutes in the coconut milk mix
  • Add in the peppers and cover with a lid and leave to steam for 2 minutes
  • Slice your steaks into strips
  • Add your steak slices to the pan along with the courgette, cider vinegar and lime juice, cover again for 4-5 mins
  • Stir in the coriander and season to taste  

 Yum yum yumski – my favourite so far!!!! And only took about 20 minutes! Result!

Parmesan Lemon and Pepper Baked Cod with Asparagus and Green Beans

  
Dinner number 2 of Healthy Eating Week

Ingredients 

  • 2 fillets of cod
  • 1 packet of green beans
  • 1 packet asparagus
  • 1 packet baby spinach
  • Juice of 1 lemon
  • Cup of Parmesan 
  • 10 baby tomatoes
  • Salt and pepper

Method

  • In a large deep baking tray place all the spinach, green beans and asparagus with the cod lightly placed on top.
  • Generously cover all in black pepper and a little olive oil
  • Place in the oven at 180 degrees for 10 mins
  • Chop your tomatoes in half, juice your lemon and grate your Parmesan
  • Take your cod out and scatter the tomatoes over the top, pour the lemon juice over everything, salt and lots of pepper again and sprinkle with most of the Parmesan leaving a little for the end

  

 

  • Return to the oven for a further 10-15 mins
  • Serve with the last of the Parmesan sprinkled over the top

Simples.
 

Spicy stuffed peppers 

  
Everyone seems to fill January with exercise and healthy eating – all part of clean living after overindulging at Christmas; our house is not an exception so easy healthy dinners are key this month, this is the first of many:

Ingredients (serves 2)

  • 2 peppers
  • 1 cup cous cous
  • Half a courgette
  • Gouda cheese (I used 14 slices but you can exclude if you’re lactose intolerant and cover with breadcrumbs or would rather not eat cheese right now – Gouda was the lowest in calories I could find)
  • 8 cherry tomatoes
  • 1/2 cup sweetcorn
  • 1/2 cup black beans
  • Handful of fresh coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1 clove garlic

Method

  • Put the cous cous in a bowl and cover with boiling water until it’s a few mm over the top. Cover with a plate and leave to one side.
  • Cut the peppers in half down the middle and de-seed. Place on a lightly oiled baking tray in the oven at 180 degrees
  • Meanwhile chop the courgette into tiny cubes and fry in the garlic and a little oil
  • Chop the tomatoes into quarters 
  • Put everything except the cheese into the cous cous and recover  
  • Take the peppers out of the oven and line the inside bottoms with some of the Gouda making sure you save some for the tops  
  • Stir the cous cous ingredients in and season with salt and pepper
  • Spoon the cous cous mix into the peppers and place the remainder of the cheese over the top    
  • Bake again for a further 10 mins

Job done.

 

Mexican Chicken Salad

 

Beardy’s new favourite. I didn’t think this would go down too well with the kids but I do love giving them new things to try, so did it anyway!

Neither of them have found their spice tastebuds yet, if it’s got even a hint of spice to it, they’ll find it. They don’t like dressing on their salad, pepper on anything, Mayo, mustard, anything like that, but like all kids will happily smother tomato ketchup over EVERYTHING! So….I was totally expecting a meltdown when they saw Mexican salad on the menu…..

Ingredients

  • 2 chicken breasts
  • Cajun seasoning
  • Salad leaves
  • 1/4 Cucumber
  • 8 Baby tomatoes
  • 4 Spring onions
  • 1/2 small tin of Sweetcorn
  • 1 Avocado
  • Cheddar – grated
  • Bag of Nachos
  • Ranch or Caesar dressing
  • Black pepper

Method

  • Coat the chicken in the Cajun seasoning and pop on a baking tray into the oven on 160 for 20-25 mins
  • Meanwhile get a big bowl and chuck all the salad leaves into it
  • Chop the cucumber and avocado into small chunks, tomatoes in halves and slice the onions. Put them, along with half the tin of sweetcorn, into the bowl with the leaves.
  • When the chicken is done slice into strips or chunks and put into the salad bowl along with 2 handfuls of grated cheese.
  • Drizzle your dressing over, just enough to coat the salad, and toss well.
  • Scrunch up 3 handfuls of nachos in your hands and sprinkle into the mix with a couple of grinds of black pepper. Toss again and serve.

YUMMY!!!

So….I actually went out of the room while the kids ate this (they seem to eat better when I’m not there to moan at)…I hid round by the stairs, pretending I was doing something. 

‘Is this new food?’ Bear shouted, ‘erm…kind of’ I replied….they were quiet..’will we get a monster if we eat it?’ Boo shouted, (they get monsters on their reward chart for eating new food), ‘yes!’ I shouted back (with my hand cupped round my mouth, giving the false impression I was further away than I really was, (cunning!)) unbeknown to them I was actually right by the door, spying on them! I went and sat down in the den for a few minutes. I felt weird, they’d been eating for 10 minutes and no complaining. I was confused and felt like I was in someone else’s house. 

Another 5 minutes passed in silence so I walked back into the kitchen. 

THEY HAD FINISHED THE WHOLE LOT! BOTH OF THEM! PLATES CLEAN! Sorry for the shouting but reliving this moment is very exciting for me!!! 

So, then came the marks out of 10.

Bear – 9!

Boo – 25! 

Beardy – “this can definitely go on the menu every week!”

Woop! A hit all round…..and no ketchup in sight. 🙂

Asian Stylie Salmon Scrumptiousness!

salmon close up

I adore fish, especially Salmon. I also adore Bill Granger and his fantastic Asian inspired recipes. This dish is pretty much his recipe, except I’ve altered his measurements slightly according to our tastes and he puts it with Trout I think, I can’t quite remember because I don’t use his book anymore; we have this so often I know it off by heart.

Both Beardy and I love this, there is something about this dish that’s so fresh and healthy but with the added bonus of being bloody delicious!

Ingredients (serves 2)

  • 2 Salmon fillets
  • 1 whole cucumber
  • 2 bunches of asparagus (chopped into about 2 inch long pieces)
  • 2 good handfuls of coridander
  • 1 good handful of mint
  • red chilli (or dried chilli flakes if you don’t have a fresh one)
  • 4 Shallots (or 6 spring onions as I used last night because I forgot to buy shallots!)
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 2 tbsp fine caster sugar
  • juice of one lime

Method

  • Boil a kettle of water
  • Pop a frying pan on with a glub of oil and stick your salmon on a low heat to fry (you want the skin nice and crispy so start skin side down and just leave for about 10 mins)
  • Whilst the salmon is frying, cut up your asparagus into 2 inch long pieces and pop into your already boiled water on the hob to continue boiling for about 4 minutes
  • Meanwhile, in a separate large bowl, get your potato peeler out and peel the cucumber, lengthways, all the way down so you get long ribbons of cucumber (see below)
  • drain your asparagus and plunge into cold water
  • slice your shallots/onions, chop your chilli up and tear the coriander and mint and put it all in the bowl with the cucumber
  • drain off your asparagus and turn your salmon over
  • in a separate jug combine the fish sauce, soy sauce, caster sugar and lime juice and stir well
  • put your asparagus into the salad mixture and toss
  • grab a handful of the salad mixture and place in a bowl with the salmon on top (I find sometimes the chillis and onions hide at the bottom so make sure everyone gets their fair share of everything!)
  • pour the dressing over

cucumbersalmon and asp

I could eat this every night. I never tire of this dinner and again, as all other receipes I put on here and my love of quick easy meals, it really doesn’t take long at all. I reckon about 20 minutes. There is absolutely no down side to trying this dish (apart from it making your wee smell lol!) I would urge everyone who likes Asian food to try it. And to Bill Granger – I love you!

 

 

Lamb Flatbreads

IMG_5361IMG_5358

I feel like I’ve neglected the blog a bit, I know it’s only been a week but I’ve missed writing it so it’s a double whammy tonight!

Haven’t tried the kids on this one yet, but Beardy and I tried it and liked it so….

Ingredients (serves 2)

  • 2 Flour tortillas
  • 250g minced Lamb
  • 1 tin of chopped tomatoes
  • 1 lamb stock cube
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp All Spice
  • 1/2 tsp Cayenne Pepper
  • Fresh Mint (2 handfuls)
  • 2 Garlic cloves
  • Splash of worcester sauce
  • Natural yoghurt
  • 1 tsp Harissa paste

Method

  • Fry off the lamb until brown and get rid of any water/fat that comes off
  • Add all the ingredients to the lamb except: Tortillas, Mint, Natural yoghurt and Harissa
  • Leave to simmer for 10 minutes or until the mixture thickens slightly and is not too runny
  • Add in half of the Mint
  • Pop the tortillas under the grill, both sides until they feel slightly crispy, don’t panic if they bubble up, this is normal!
  • Pop 2 tbsp yoghurt in a bowl and the tsp of Harissa paste on top of the yoghurt
  • Once the tortillas are done put the lamb mixture on top
  • Tear up the remaining Mint leaves and sprinkle on top along with dollops of the yoghurt/harissa

Done. Enjoy!

 

Prawn Laksa

IMG_5323 IMG_5328

I’m loving my new found passion for quick and easy meals. I’m getting a lot of inspiration from Jamie’s 15 minute meals, Yummly and Good Food books but always like to slightly change them according to my tastes as I find some of them quite bland.

Laksa is always a hit with Beardy and me. I tried this on the kids the other night, dreading what the reaction would be, as I do with all new food, but was pleasantly surprised. I altered this slightly for them and then added extra bits to it after for ours (ours is the yummier looking picture!).

The kids version didn’t have cayenne pepper or peanut butter in (Boo doesn’t like it – seriously, who doesn’t like peanut butter?!) and I knew they’d moan about the ‘bits of grass in it’ if I put the coriander in so omitted that too, but the rest was the same and was eaten happily by both. Also, I totally forgot that Boo has decided she doesn’t like prawns anymore so I had to take the prawns out for her, hers ended up being ‘Broccoli and not much else Laksa!’

Not much point in asking Boo for her marks out of 10 because if she likes it, it’s always 10 hundred out of 10 (which is what she said about this) and if she doesn’t like it it’s a 9, which is still, in my books, a pretty successful meal! Bear gave it 6, so not a massive hit but he still ate it without moaning and said he would again ‘if he had to’! Charming!

Personally I could definitely have this on my menu every week!

Ingredients

  • Prawns (I buy them ready cooked so I just have to chuck them in at the end to heat through)
  • 0.5 ltr chicken stock
  • Ginger – grated (about the size of your thumb)
  • 3 cloves of Garlic
  • 1 tsp turmeric
  • 6 spring onions (chopped)
  • 2 tsp peanut butter
  • A good handful of Coriander
  • 1 tsp cayenne pepper
  • Juice of 2 limes
  • 1 tin of Coconut milk
  • Broccoli
  • Noodles

Method

  • Set a saucepan on to boil.
  • Pop a good glug of oil in a frying pan. Chop up the broccoli into chunky slices and fry it for a minute or so in the ginger and garlic.
  • Add in all the other ingredients except the prawns and coriander and leave to simmer
  • Pop the noodles in the boiling water and boil for 4-5 minutes.
  • Drain the noodles and add to the liquid mixture with the prawns and coriander and season to taste.
  • If you like your soups a bit thicker you can add a bit of flour to thicken up.
  • Garnish with a bit more coriander

THATS IT – Bish Bash Bosh – 20 minutes max (including prep)! It’s all about simple meals over here.

Note: Equally as nice with Chicken, which I’ll be doing for the kids next time due to Boo’s new found hatred for Prawns.

Top Tip – Chicken Nuggets

nuggets nuggets1

I know my Best Friend won’t mind me sharing this with the world – she gave me a top tip the other day which I hadn’t heard before and we tried it tonight!

Homemade Chicken Nuggets/Dippers/Goujons 

Cut up your chicken breasts into strips or chunks. Dip them in your seasoned egg mixture and then into a bowl of crushed up cornflakes!!!! Pure genius – makes total sense and much less messy than double dipping. Now my finger nails won’t get clogged up with eggy flour and breadcrumb mixture! Yay! And delicious to boot. 🙂