Main Meals

Chashew Chicken

1tbsp Sesame oil
2 chicken breasts, diced
160g Baby corn
1 red pepper
60g Cashew nut butter
3 cloves garlic, finely chopped
1tbsp grated fresh ginger
1 red Chilli
3tbsp soy sauce
1tbsp sugar

Juice 1 lime
Spring onion
Corriander
30g cashew nuts, finely chopped
Jasmin rice

1. Mix together Cashew butter, garlic, ginger, Chilli, soy sauce and sugar with 50ml hot water (or more if it’s still like a paste, it needs to be thick but still able to pour)
2. Fry the chicken breast, baby corn & pepper in sesame oil then just before its fully cooked add the sauce you created in step 1 , cook for 2 min then squeeze over the lime juice
3. Serve on a bed of jasmin rice and top with spring onion, Corriander & Cashew nuts

Fully Loaded fries

200g white potato
200g sweet potato
1 cal oil spray

1 chicken breast
1tbsp Fajita/Mexican seasoning
1/2 pepper

20-40g cheese
1/2 avocado mashed with lime juice
1tbsp mayo
2tbsp salsa
Jalapeños

– slice both kinds of potatoes into thin chips. Spray a baking tray with 1 cal oil spray and place the potatoes on it, and spray with more oil and add a bit of salt.
– bake in the oven on 180C for 30-40 min or until crispy
– dice the chicken breast and pepper and  season with the spices, fry until fully cooked.
– mix the cooked chips with the cooked chicken and peppers and top with cheese. Put them back in the oven for 5 min until the cheese melts
– now top with avocado, salsa , mayo & Jalapeños

Sweet Potato Pizza

Crust:
100g cooked & mashed sweet potato
40g oat flour
1 egg
Pinch salt & Black pepper
1/4 tsp  cayenne pepper,  1/2 tsp garlic powder,  1/2 tsp basil,  1/2 tsp oregano,  1/2 tsp Baking powder

Mix everything together to form a sticky  dough. Spread onto a baking tray lined with grease proof paper. The dough is very stick so will need to be thinly spread out . Bake on 200C for 10-15 minutes or until it starts to to golden

Topping

1 tbsp tomato purée
1tbsp tomato ketchup
1tsp bbq sauce

40g cheese

Chicken (cooked)
Peppers
Onion
Chilli
Fresh basil

– once the base is cooked spread on the sauces and top with the meat, veg & cheese
– make for a further 5 minutes

Minted Lamb Hotpot

serves 3-4

600g diced lamb
1 veg stock cube + 300ml hot water
30g tomato purée
1tbsp mint sauce
3 onions, diced
4 sticks of celery, chopped
1 large carrot, chopped
Handful chopped fresh mint
2-3 baking Potatoes

– Seal the lamb by frying for around 30 seconds to 1 minute,  constantly string around the pan
– mix everything together (expect the potatoes) in the slow cooker and cook for 3-4 hours on high or 6-8 on low.
– before serving slice up potatoes to form circles about 1/2 cm thick
– pour the contents of the slow cooker into an open proof dish (if your Croc pot is not oven proof) and layer the potatoes on top, all overlapping slightly.
– spray with 1 cal oil spray and sprinkle over some black pepper and salt
– cook in the oven for around 40-50 min on 180C  or until the potatoes start to crispen

Pesto Meatballs

500g extra lean steak mince
30g Parmesan cheese
20g green pesto
2 slices of bread (crust cut off)
Black pepper

* chop bread in a food processor to form breadcrumbs
* mix breadcrumbs with cheese and black pepper then mix in the meat and pesto
* using your hands mix it all together and form 9 medium meatballs
* fry or grill until cooked 10-15 minutes

Image: these are served with tender stem broccoli and goodness pasta sauce from tesco

Home made creamy red pepper & cashew nut pasta sauce

Blitz the following together in a food processor or bender: 1 large jarred roasted red pepper, 30g soaked cashew nuts, 1 clove garlic, 1tbsp greek yoghurt, fresh basil, hand full of spinach (optional), chilli flakes (optional)

heat up in a pan until piping hot and add to whatever you like

I had mine with chicken, pasta, sugar snap peas & more spinach topped with grated cheese

Spicy Lamb Thai Curry

500g diced lamb
2tbsp red thai curry paste
1 tin coconut milk
2tbsp soy sauce
1tbsp sugar
1 fresh chilli, chopped
3 cloves garlic,  chopped

2 peppers chopped
Juice 1 lime
Jasmin rice to serve

Fry the lamb for about 30 seconds to seal
Then put the first 7 ingredients into a slow cooker on low for around 6 hours

Add the lime juice and pepper around 30 min – 1 hour before serving

Serve with jasmin rice

Pad thai stir fry recipe

150g Stir fry Veg mix 

50g dry Noodles 

 

Sauce mix 

-1tbsp  Tamarind

-1tbsp oyster  sauce 

-2tsp Sugar 

-1tsp Soy sauce 

-3 tbsp hot water 

 

20g crushed cashew nuts 

Tbsp lime juice Lime

 

*cook the noodles,  fry the veg,  add the noodles & the sauce mix , serve and top with crushed nuts and lime juice