Pinch of Nom stars reveal their favorite, delicious and healthy breakfast recipes


FOOD bloggers Kay Featherstone and Kate Allinson’s latest book, Comfort Food, features 100 slimming recipes and includes delicious but healthy dishes.

On day two of our exclusive 3-day series, Natasha Harding offers a selection of side dishes, snacks and light meals.

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Latest recipes from Pinch of Nom food bloggers Kay Featherstone and Kate Allinson are perfect for winter and won’t put you on the pounds
On the second day of an exclusive three-day series, we offer a selection of side dishes, snacks and light meals

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On the second day of an exclusive three-day series, we offer a selection of side dishes, snacks and light meals
  • Taken from Pinch Of Nom Comfort Food: 100 Slimming, Satisfying Recipes, by Kay Featherstone and Kate Allinson (Bluebird, £ 20), released December 9. Photography: Mike English.

TACOS

FOR 4 PEOPLE

Per portion: 326 Kcal / 35g of carbohydrates

Sprinkle a little grated Cheddar cheese over the beef and add a little lettuce

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Sprinkle a little grated Cheddar cheese over the beef and add a little lettuce

YOU NEED:

For the taco mix:

  • Low-calorie cooking spray
  • 1 onion, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 250g of 5% fat ground beef
  • 2 garlic cloves, peeled and crushed
  • ½ teaspoon of onion granules
  • ½ teaspoon of dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet smoked paprika
  • 1 cube of very low salt beef broth
  • 150 ml of boiling water
  • Juice of ½ lime
  • 50g lightly salted tortilla chips
  • 10 g light Cheddar, finely grated

For the salsa:

  • 1 tomato, diced
  • 1 spring onion, trimmed and thinly sliced
  • juice of ½ lime
  • 4 g chopped fresh cilantro

To serve:

  • 4 low-calorie soft tortillas
  • 40 g ripe light cheddar cheese, grated
  • 30 g crispy lettuce, grated

METHOD:

  1. Spray a pan with low-calorie cooking spray and place over medium heat. Add the onion and bell pepper and sauté for 2 minutes until softened, then add the ground beef and fry for 3 minutes until fully browned.
  2. Add the garlic, onion granules, dried oregano, ground cumin and paprika and cook for another 2 minutes. Crumble in the bouillon cube and pour in the boiling water. Reduce the heat and let the mixture simmer for 5 minutes, until the meat is coated in a rich beef sauce. Stir in the lime juice.
  3. While the beef cooks, spread the tortilla chips on a baking sheet and top with finely grated cheddar cheese. Place under a hot grill for a few minutes until the cheese is melted, then set aside.
  4. Combine salsa ingredients in a small bowl and stir until coated with lime juice. You are now ready to assemble. Fold a tortilla into a cone shape and pour some of the beef mixture into it, then add a layer of cheese nachos to one side of the wrap.
  5. Sprinkle a little grated Cheddar cheese over the beef and add a little lettuce. Repeat with the other three tortillas.
  6. Finish the tachos with a little salsa and serve.

COWBOY FRIES

FOR 4 PEOPLE

Per portion: 364 Kcal / 50g of carbohydrates

When the fries are golden brown and cooked through, remove from the oven and top with the beans, grated cheese and pieces of bacon.

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When the fries are golden brown and cooked through, remove from the oven and top with the beans, grated cheese and pieces of bacon.Credit: Name pinch

YOU NEED:

  • 700g of potatoes
  • Low-calorie cooking spray
  • 3 medallions of unsmoked bacon Sea salt and freshly ground black pepper
  • For garnish :
  • ½ onion, peeled and diced
  • 1 teaspoon of garlic granules
  • 1 tablespoon barbecue seasoning
  • 1 teaspoon of English mustard powder
  • ½ teaspoon of sweet smoked paprika
  • 1 can of crushed tomatoes 400 g
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons Henderson relish or Worcestershire sauce
  • 1 teaspoon granulated sweetener
  • 1 can of 400 g butter beans, drained and rinsed
  • 80 g low-fat ripened Cheddar cheese, grated

To accompany (optional):

  • 75g of mixed salad (+ 15 kcal per portion)

METHOD:

  1. Preheat the oven to 200 ° C / fan 180 ° C / thermostat 6. Cut the potatoes into 1 cm thick fries. (We love the skin left on, but you can peel them off if you prefer.)
  2. Spread out on a baking sheet, spray with low-calorie cooking spray and season with a little salt and pepper, then bake for 45 minutes, turning them halfway through cooking and shaking the sheet.
  3. Place the bacon medallions on another baking sheet and bake with the fries for 10 to 12 minutes, or longer if you like your bacon crisp.
  4. Remove and cut into small pieces. Set aside for later. While the fries are cooking, prepare your garnish. Spray a pan with low-calorie cooking spray and place over medium heat. Add the onion and sauté for 5 minutes until tender, then add the garlic granules, BBQ seasoning, mustard powder and smoked paprika. Cook for 1 minute.
  5. Add the tomatoes, balsamic vinegar, Henderson relish or Worcestershire sauce and sweetener, then bring to a boil and cook for 10 minutes. Stir in the butter beans and cook for another 10 minutes.
  6. When the fries are golden brown and cooked through, remove from the oven and garnish with the beans, grated cheese and bacon pieces. Return to oven for 10-15 minutes until cheese is melted and gooey. Serve with your choice of side.

Mashed cheese and onions

FOR 4 PEOPLE

Per portion: 252 Kcal / 40g of carbohydrates

Place under the hot grill for 3-4 minutes until the cheese is melted and golden brown

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Place under the hot grill for 3-4 minutes until the cheese is melted and golden brownCredit: Name pinch

YOU NEED:

  • 750 g potatoes, peeled and cut into pieces
  • Low-calorie cooking spray
  • 2 red onions, peeled and thinly sliced
  • 1 tsp of balsamic vinegar
  • 80 g low-fat ripened Cheddar cheese, grated
  • Sea salt and freshly ground black pepper

METHOD:

  1. Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to a boil. Cook 15-20 minutes until tender. While the potatoes are cooking, cook the onions.
  2. Spray a pan with low-calorie cooking spray, place over low heat, add the onions and sauté for about 10 minutes until tender and starting to brown. Add a pinch of salt and balsamic vinegar at the end of cooking.
  3. Preheat your grill. When the potatoes are cooked, drain and mash them.
  4. Stir in the cooked onions and three-quarters of the grated cheese. Taste and season with salt and pepper.
  5. Arrange the mashed potatoes in a baking dish and sprinkle with the remaining cheese. Place under the hot grill for 3-4 minutes until the cheese is melted and golden.
  6. Serve with your choice of side.

CREAMY CHICKEN SOUP

FOR 4 PEOPLE

Per portion: 172 Kcal / 26g of carbohydrates

Stir in the pulled chicken, season to taste with S&P and serve.

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Stir in the pulled chicken, season to taste with S&P and serve.Credit: Name pinch

YOU NEED:

  • Low-calorie cooking spray
  • 2 onions, peeled and roughly sliced
  • 3 garlic cloves, peeled and crushed
  • 1 stalk of celery, coarsely chopped
  • 2 boneless, skinless chicken thighs (visible fat removed) – approx. 150 g in total
  • 1 large potato (about 400 g), peeled and cut into 2 cm (¾in) pieces
  • 1.2 liters of poultry broth (2 cubes of very slightly salted poultry stock dissolved in 1.2 liters of boiling water)
  • 1 tablespoon of white wine vinegar
  • 2 bay leaves
  • ½ teaspoon of dried thyme
  • ½ teaspoon of dried tarragon
  • 1 small head of cauliflower, florets only
  • Sea salt and freshly ground black pepper

METHOD:

  1. Spray a large pot with low-calorie cooking spray and place over medium heat. Add the onions, garlic and celery and cook gently for 5 minutes, until the onions start to soften, then add the rest of the ingredients to the pot and stir.
  2. Bring to a boil, lower the heat to simmer and place the lid on the pan. Cook, 35-40 minutes, until the potatoes are tender and the chicken is cooked through.
  3. Remove the pan from the heat, remove the bay leaves and discard them. Transfer the chicken thighs to a bowl and shred the meat with two forks.
  4. Using a blender in the saucepan or food processor, combine the remaining ingredients until the soup is smooth. Stir in the pulled chicken, season to taste with salt and pepper and serve.
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