Why not give these culinary delights a try!
Veggie Packed Turkey Meatballs
Tasty and healthy meatballs packed full of vegetables, the whole family will love these served in a favourite sauce with pasta
Ingredients
- 1 lb turkey mince
- 1/2 cup courgette grated
- 1/2 cup carrot grated
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese grated
- 1 egg
- 1 tsp dried oregano
- salt & pepper to tastePreheat Oven
Instructions
- Preheat oven to 375F (for 190C). Line baking sheet with parchment paper.
- in a large bowl, combine turkey, courgette, carrot, onion, garlic, breadcrumbs, cheese, egg, oregano, salt and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and lightly browned.
- Serve with your favourite sauce and pasta, or on their own as a healthy appetiser.
Quinoa Stuffed Peppers
Delicious and nutritious!
Ingredients
- 4 peppers large, any colour
- 1 cup quinoa rinsed
- 2 cups vegetable stock
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 courgette diced
- 1 carrot diced
- 1 cup sweetcorn tinned or frozen
- 1 tsp cumin
- salt and pepper to taste
- 1 cup grated cheese (optional)
Instructions
- Preheat oven to 375F/190C.
- Cut the tops of the 4 peppers and remove the seeds and membranes.4 peppers
- In a saucepan, bring the 2 cups vegetable stock to a boil, add 1 cup quinoa. Reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.2 cups vegetable stock,1 cup quinoa
- In a pan, heat the 1 tbsp olive oil over a medium heat. Add 1 onion and 2 cloves garlic, cook until softened.1 tbsp olive oil,1 onion,2 cloves garlic
- Add 1 courgette, 1 carrot, and 1 cup sweetcorn to the onion and garlic. Cook until tender.1 courgette,1 carrot,1 cup sweetcorn
- Stir in the cooked quinoa, 1 tsp cumin, salt and pepper. Cook for 2-3 minutes.1 tsp cumin,salt and pepper
- Stuff each pepper with the mixture. Top with 1 cup grated cheese if desired.1 cup grated cheese
- Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender and the cheese is melted and bubbly.
- Serve hot and enjoy!
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Salmon and Broccoli Pasta Bake
Fresh and tasty pasta dish!
Ingredients
- 300 g whole wheat pasta
- 2 salmon fillets
- 300 g broccoli florets
- 1 tbsp olive oil
- 2 cloves of garlic minced
- 200 ml low-fat creme fraiche
- 1 lemon zest and juice
- 50 g parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat the oven to 200C/180C fan.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.300 g whole wheat pasta
- Place the salmon fillets on a baking tray lined with parchment paper. Season with salt and pepper. Bake in the preheated oven for 12-15 minutes, or until cooked through.2 salmon fillets,salt and pepper
- In a large pan, heat olive oil over a medium heat. Add minced garlic and cook until fragrant.1 tbsp olive oil,2 cloves of garlic
- Add broccoli florets to the pan and cook for 5-7 minutes, until tender.300 g broccoli florets
- Flake the cooked salmon into bite-sized pieces.
- In a large mixing bowl, combine cooked pasta, flaked salmon, cooked broccoli, low fat creme fraiche, lemon zest and juice, and grated parmesan cheese.Season with salt and pepper to taste.200 ml low-fat creme fraiche,1 lemon,50 g parmesan cheese
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Serve hot with a side salad or steamed vegetables.
Chicken and Vegetable Pie
Enjoy this comforting and delicious pie, the whole family will enjoy it!
Ingredients
- 500 g skinless, boneless chicken breast diced
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 200 g mushrooms sliced
- 2 tbsp plain flour
- 400 ml chicken or vegetable stock
- 200 ml low fat milk
- 1 tsp dried thyme
- salt and pepper to taste
- 320 g ready-rolled puff pastry
- 1 egg beaten (for glazing)
Instructions
- Preheat the oven to 200C/180C fan.
- Heat 1 tbsp olive oil in a large pan over a medium heat. Add onion and garlic, and cook until softened.1 tbsp olive oil,1 onion,2 garlic cloves
- Add diced chicken to the pan and cook until browned on all sides.500 g skinless, boneless chicken breast
- Stir in carrots, celery, and mushrooms. Cook for another 5 minutes until vegetables are tender.2 carrots,2 celery stalks,200 g mushrooms
- Sprinkle flour over the chicken and vegetable mixture, stirring to coat evenly. Cook for 1-2 minutes.2 tbsp plain flour
- Gradually pour in the chicken or vegetable stock and milk, stirring continuously until the sauce thickens.400 ml chicken or vegetable stock,200 ml low fat milk
- Stir in dried thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat.1 tsp dried thyme,salt and pepper
- Transfer the chicken and vegetable mixture to a pie dish.
- Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Press the edges to seal.320 g ready-rolled puff pastry
- Brush the pastry with beaten egg for glazing.1 egg
- Bake in the preheated oven for 25-30 minutes, or until golden and the filling is bubbling.
- Serve hot with steamed green vegetables or a fresh salad.