I raided the cupboards and found the ingredients below and racked my brain thinking what to make, I finally came up with paella.
Have a look and feel free to share your opinions
1 tbsp olice
3 chicken breasts fillets, cut into chunks
2 small onions
1 fat garlic clove, crushed
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g basmati rice
850ml hot chicken stock
1 tin garden peas
1 pepper (choice of colour is yours)
Get your chicken and place on an oven proof dish, put in the oven at about 200 C for around 25 mins.
Pour your rice into a saucepan cover with water and bring to the boil.
Heat the oil in a deep frying pan, add the onions and cook slowly until softened, about 10 mins.
Add the garlic, stir for 1 min, then toss in the peppers, mushrooms, peas and leek. Stir in the spices, then tip in the rice (after you have drained the water from it of course) Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil,
Remove your chicken from the oven and add to the rice mixture
Stir well to coat chicken, let the whole lot stand for 5 mins then serve.
Loaded with veggies, this spiralized sweet potato vegetable noodles recipe achieves superfood status with the addition of spinach. Look for large, straight sweet potatoes to make the longest veggie noodles.
I found this dish easy tomake and bursting with flavour, it is also gluten free, nut free, high in calcium and fiber, give it a go and key me know what you think.
Ready to eat in approx 40 mins.
2 pounds sweet potatoes, peeled
1 leek, sliced,
3 large eggs, beaten
1 cup grated Parmesan cheese
¼ teaspoon ground pepper
A few sprays of low fat cooking spray
3 strips center-cut bacon, chopped
2 cloves garlic,
1 cup of baby spinach leav
Put a large pot of water on to boil.
You can buy the ‘swoodles’ pre spiralized but if using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands
Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
Heat oil in a large skillet over medium heat. Add bacon and leek and cook, stirring often, until the liquid has evaporated, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
Make Ahead Tip: Refrigerate the raw “noodles” (Step 2) for up to 1 day.
Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, increase the heat and cook for a few mins, then return the beef to the pan and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk and then season with some salt and pepper.
Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden
Then enjoy, I know some people like to use some cheese fir topping but I was trying to watch the calories. Try it out and let me know what you think
They say breakfast is the most important meal of the day so I got a bit adventurous and created this 3 egg omelette earlier.
muscle recovery from exercise, both resistance and endurance, seems to be dependent on dietary leucine. Because eggs are an excellent, nutrient-rich source of leucine, as well as other EAAs, these protein-related benefits may be important to active individuals who routinely consume eggs as part of a varied, balanced diet
Send me across your recipes and we can compare notes.