The Mighty Meatzza


If you like meat and you like pizza well this is the dish for you. Its guilt free and is so versatile, hot or cold, breakfast or lunch the possibilities are endless. Well, maybe not endless but pretty good. Its quick, easy and not too expensive too.

Check this out and let me know what you think

Image result for meatzza

Ingredients

  • 4 garlic cloves, crushed
  • 1 onion, finely chopped
  • 500g passata with basil
  • 25g finely chopped fresh basil, plus leaves to garnish
  • salt and freshly ground black pepper
  • 100g low fat natural cottage cheese
  • 200g chestnut mushrooms, sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
for the base:
  • 500g lean beef mince (5% fat or less)
  • 250g lean pork mince (5% fat or less)
  • 2 tsp dried Italian herb mix (OR ANY SPICES YOU DECIDE)
  • 1 egg, lightly beaten
  • 1 tsp Worcestershire sauce

Method

  1. Preheat the oven to 190°c/Fan 170°c/Gas 5. Put the garlic, onion, passata in a saucepan and bring to the boil over a high heat. Turn the heat down to medium, stir in the basil, season to taste and simmer for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat and set aside.
  2. Meanwhile, line a heavy-based 25cm pizza tin with non-stick baking parchment. Put all the ingredients for the base into a large bowl, season to taste and mix well using your fingers. Press this mixture into the prepared tin to make a flat round base and bake for 12-15 minutes. Remove the base from the oven and drain off any liquid. Increase the oven temperature to 220°c/Fan 200°c/Gas 7.
  3. Spread the passata mixture over the base, scatter over the mushrooms and peppers. Return the pizza to the oven and cook for 8-10 minutes or until the topping is lightly browned and bubbling. Scatter over the basil leaves, cut into wedges and serve with a crisp green salad.

 

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Sweet potato carbonara


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.

Ingredients

  • 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

 

 

 

 

 

Method

Put a large pot of water on to boil.

  1. 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
  2. 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.
  3. 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.
  • Equipment: Spiral vegetable slicer

lean and creamy sausage pasta



Fed up of your daily chicken, rice and broccoli meal prep? Try this super-lean, high-protein creamy sausage pasta for your next meal prep session.

Try using quark in place of cream cheese and reduced-fat sausages to keep this pasta lean – without skimping on flavour

Ingredients

  • 1 tsp. Coconut oil
  • 1 leek (finely sliced)
  • 2 cloves garlic (finely chopped)
  • 8 reduced-fat pork sausages (sliced) (I used Marks and Spencers skinny sausages)
  • 200g quark
  • 4 large beef tomatoes
  • 240g (dry weight) wholemeal penne pasta
  • 1 tsp. sea salt, 1 tsp. black pepper and 1 tsp. dried chilli flakes
  • 700ml water
  • Handful fresh basil leaves

Makes: 4 meals

Method

1. Add the coconut oil to a large, non-stick pan on a medium to high heat. Add the sliced leek into the pan and fry for 3-4 minutes, stirring occasionally. Add the garlic and pan fry for a further 2 minutes, then add the sliced sausages and fry for 6-10 minutes, stirring occasionally, until they are brown on all sides.

2. Get your tomatoes and some basil and blend together (in a blender)

3. Next, add the water to the dried pasta and bring to the boil, drain water out and then add in the tomato and basil mixture, turn the heat down and simmer for 15-20 minutes, uncovered. If the mixture becomes too dry, add a little more water and stir.

4. Once the pasta mixture is cooked through, stir through the quark and season with salt, pepper and chilli flakes. Heat through for 2-3 minutes, then divide amongst dishes and top with the remainder of the fresh basil leaves.

I was pleasantly surprised by this meal, easy to make and really tasty. Give it a try and let me know how you get on.

Breakfast of champions


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.

Stay hungry