Try these filling dinner recipes that won't have you piling on the pounds


IT’S that point of 12 months when satisfying, healthful dishes are on the menu – however consolation meals doesn’t essentially need to be fattening.

Pinch of Nom meals bloggers Kay Featherstone and Kate Allinson’s newest recipes are good for winter, and gained’t have you ever piling on the kilos.

Pinch of Nom food bloggers Kay Featherstone and Kate Allinson’s latest recipes are perfect for winter, and won’t have you piling on the pounds

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Pinch of Nom meals bloggers Kay Featherstone and Kate Allinson’s newest recipes are good for winter, and gained’t have you ever piling on the kilosCredit score: Pinch of Nom

Their newest e-book, Consolation Meals, has 100 new slimming recipes and contains scrumptious but wholesome dishes.

Kate says: “Satisfying, homely dishes remind so many people of childhood and provides us a way of nostalgia.

"For us, cooking consolation meals is about sharing and getting everybody collectively across the desk, too: Hearty stews that tick all of the bins, slow-cooked dishes which might be healthful but filled with flavour, roasts with all of the trimmings, and wholesome twists on household favourites.”

In day one in every of an unique three-day sequence Natasha Harding brings you ten scrumptious dinner recipes.

  • Extracted from Pinch of Nom Consolation Meals: 100 Slimming, Satisfying Recipes by Kay Featherstone and Kate Allinson (Bluebird, £20) out on December 9, 2021. Images: Mike English.
In day one of an exclusive three-day series, we bring you ten delicious dinner recipes

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In day one in every of an unique three-day sequence, we deliver you ten scrumptious dinner recipes

VODKA PASTA

SERVES 4

Per serving: 512 Kcal / 84g carbs

Serve, scattered with basil leaves, and enjoy!

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Serve, scattered with basil leaves, and revel in!Credit score: Pinch of Nom

YOU NEED:

  • 400g dried fusilli pasta (or pasta of your alternative)
  • low-calorie cooking spray
  • 2 onions, peeled and finely chopped
  • 4 garlic cloves, peeled and crushed
  • ¼ tsp dried chilli flakes
  • 1 tsp Italian blended herbs
  • 2 tbsp tomato puree
  • 50ml vodka
  • 1 x 400g tin chopped tomatoes
  • 200ml vegetable inventory
  • (1 vegetable inventory dice dissolved in 200ml boiling water)
  • 120g low-fat cream cheese
  • a couple of basil leaves, to garnish

METHOD:

  1. Prepare dinner the pasta in response to the packet directions, then drain it effectively.
  2. Whereas the pasta is cooking, spray a frying pan with low-calorie cooking spray and place over a medium warmth.
  3. Add the onions and sauté for five minutes till they've began to melt, then stir within the garlic, chilli flakes and Italian blended herbs and cook dinner for an additional 5 minutes.
  4. Add the tomato puree and vodka, stir and cook dinner for an additional 3 minutes.
  5. Add the chopped tomatoes, vegetable inventory and cream cheese, stir, cut back the warmth and simmer for five minutes – the combination ought to nonetheless be effervescent.
  6. Take away the sauce from the warmth and blend the pasta into the sauce. Serve, scattered with basil leaves, and revel in!

OVEN-BAKED PASANDA CURRY

SERVES 4

Per serving: 191 Kcal / 4g carbs

Serve with your choice of accompaniment

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Serve along with your alternative of accompanimentCredit score: Pinch of Nom

YOU NEED:

  • 500g diced rooster breast
  • 1 tsp gentle curry powder
  • 1 tsp floor coriander
  • ½ tsp floor cumin
  • ½ tsp granulated sweetener
  • 2 tbsp floor almonds
  • 120g pink onion, peeled and thinly sliced
  • 250ml rooster inventory (1 rooster inventory pot dissolved in 250ml boiling water)
  • 2 tbsp low-fat cream cheese
  • 1 tbsp flaked almonds
  • To accompany: (elective) 50g raw basmati rice, per portion, cooked in response to packet directions (+ 173 Kcal per 125g cooked serving)

METHOD:

  1. Preheat the oven to 200C (fan 180C/gasoline mark 6). Put the rooster, spices, sweetener and floor almonds in an ovenproof dish and blend to make sure the rooster is coated evenly within the spices and almonds.
  2. Scatter over the sliced onion, pour over the inventory and bake within the preheated oven for 40 minutes.
  3. Take away from the oven and thoroughly stir within the cream cheese. Sprinkle the flaked almonds excessive and pop again within the oven for an additional 5 minutes, till the almonds have began to develop into golden.
  4. Take away from the oven and go away to face for five minutes. Serve along with your alternative of accompaniment.

STEAK AND CHIPS PIE

SERVES 4

Per serving: 316 Kcal / 38g carbs

Arrange the chips evenly over the top of the steak mix and cook in the oven uncovered for 15–20 minutes until golden

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Prepare the chips evenly excessive of the steak combine and cook dinner within the oven uncovered for 15–20 minutes till goldenCredit score: Pinch of Nom

YOU NEED:

  • low-calorie cooking spray
  • 1 onion, peeled and diced
  • 400g diced stewing steak, all seen fats eliminated
  • 300g carrots, peeled and diced
  • 200g mushrooms, minimize in half
  • 300ml beef inventory (1 inventory pot and
  • 1 very low-salt inventory dice dissolved
  • in 300ml boiling water)
  • 15g cornflour
  • 500g potatoes, peeled
  • ½ tsp all-purpose seasoning (such
  • as Schwartz ‘Season- All’ spice combine)
  • To accompany:
  • 80g steamed inexperienced greens
  • (+ 35 Kcal per serving)

METHOD:

  1. Preheat the oven to 180C (fan 160C/gasoline mark 4).
  2. Spray an ovenproof casserole dish with low-calorie cooking spray and place over a medium warmth. Add the onion and cook dinner for 3–4 minutes till it begins to melt, then add the diced steak and cook dinner for five minutes till the steak has browned on all sides. Add the carrots, mushrooms and inventory to the pan, stir effectively, then cowl with a lid and place within the preheated oven for two–2½ hours.
  3. When the steak is cooked and tender, combine the cornflour with just a little water and stir it into the pie combine. Cowl and cook dinner for an additional 20–half-hour till thickened. Take away from the warmth and put aside.
  4. Improve the oven temperature to 220C (fan 200C/gasoline mark 7).
  5. Reduce the potatoes into chips about 1cm (1⁄2in) broad and place in a bowl of chilly water to rinse off the starch.
  6. Drain the chips in a colander then dry them utilizing some kitchen towel. Place them on a baking tray, spray with low-calorie cooking spray and sprinkle over the spice combine.
  7. Pop them within the oven for 20 minutes, turning the chips as soon as. The chips can be barely tender at this level however not fully cooked. Take away from the oven and put aside.
  8. Scale back the oven temperature to 180C (fan 160C/gasoline mark 4). Prepare the chips evenly excessive of the steak combine and cook dinner within the oven uncovered for 15–20 minutes till golden.

KUNG PAO PORK

SERVES 4

Per serving: 298 Kcal / 38g carbs

Don’t worry if you can’t find bamboo shoots – swap them for a sliced pepper, for crunch, add a handful of cooked peas to the cooked rice, if you like

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Don’t fear should you can’t discover bamboo shoots – swap them for a sliced pepper, for crunch, add a handful of cooked peas to the cooked rice, should you likeCredit score: Pinch of Nom

YOU NEED:

  • 400g lean diced pork
  • 2 tbsp cornflour
  • 1 tsp Chinese language 5 spice
  • 1 tsp toasted sesame oil
  • 2 spring onions, trimmed and thinly sliced, to garnish

For the sauce:

  • low-calorie cooking spray
  • 60g onion, peeled and thinly sliced
  • 160g pink pepper, deseeded and minimize into 2cm (¾ in) cube
  • 60g carrot, peeled and minimize into 3mm
  • thick batons
  • 2 garlic cloves, peeled and crushed
  • 1 x 225g tin bamboo shoots, drained
  • 1 tbsp gentle or darkish brown sugar
  • 3 tbsp granulated sweetener
  • 60ml cider vinegar
  • 1 tbsp runny honey
  • 2 tsp dried chilli flakes
  • 2 tbsp tomato puree
  • 1 tbsp darkish soy sauce

To accompany: (elective)

  • 50g raw basmati rice per portion, cooked in response to packet directions (+ 173 Kcal per 125g cooked serving)

METHOD:

  1. Preheat the oven to 200C (fan 180C/gasoline mark 6) and line a baking tray with baking parchment.
  2. Place the pork, cornflour, Chinese language 5 spice and sesame oil in a sandwich bag and shake till the pork is totally coated within the cornflour combine.
  3. Unfold the coated pork out on the lined baking tray and bake within the oven for 35 minutes, turning the items of pork after 20 minutes.
  4. Whereas the pork is cooking, make the sauce. Spray a frying pan with just a little low-calorie cooking spray and place over a low warmth.
  5. Add the onion, pink pepper and carrot and sauté for six–7 minutes till they begin to soften, then add the garlic and bamboo shoots and cook dinner for an additional 2 minutes, stirring regularly.
  6. Add all the remaining sauce substances, combine effectively to mix and simmer over a low warmth for 10–quarter-hour till the sauce has thickened and lowered.
  7. As soon as the pork has cooked and is crisp and golden, add it to the sauce and stir.
  8. Serve instantly along with your alternative of accompaniment, and garnish with the sliced spring onions.

VEGETARIAN COTTAGE PIE JACKETS

SERVES 4

Per serving: 454 Kcal / 77g carbs

Bake in the oven for 15 minutes, or until the mash has a golden crust

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Bake within the oven for quarter-hour, or till the mash has a golden crust

YOU NEED:

  • 4 baking potatoes (about
  • 1.5kg whole), pierced with a fork
  • low-calorie cooking spray
  • 1 onion, peeled and finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, peeled and minced
  • 250g Quorn mince
  • 250ml vegetable inventory
  • (1 vegetable inventory dice dissolved in 250ml boiling water)
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tbsp Henderson’s relish or
  • Worcestershire sauce
  • 100g frozen peas
  • 1 medium egg, overwhelmed
  • ¼ tsp English mustard powder
  • sea salt and black pepper

To accompany: (elective)

  • 80g steamed inexperienced greens (+ 35 Kcal per serving)
  • 2 tbsp tomato ketchup (+ 15 Kcal per tbsp)

METHOD:

  1. Preheat the oven to 220C (fan 200C/gasoline mark 7).
  2. First, cook dinner the potatoes. We prefer to cook dinner them within the microwave for 20 minutes on excessive earlier than crisping them up within the oven. (Should you don’t have a microwave you possibly can cook dinner them within the oven as an alternative, individually wrapped in foil, for 1–1½ hours – simply put them in forward of time!)
  3. Spray the potatoes with low-calorie cooking spray and crisp up the pores and skin within the oven or preheated air fryer for 10 minutes. Whereas the potatoes are crisping up, spray a lidded frying pan with low-calorie cooking spray and place over a medium warmth.
  4. Add the onion, carrot, celery and garlic and cook dinner for five minutes, till the onions are softening, then add the Quorn, inventory, dried herbs and Henderson’s relish.
  5. Stir and convey to the boil, cowl, cut back the warmth and simmer for 20 minutes, eradicating the lid for the ultimate 5 minutes to permit any remaining inventory to cut back and the combination to thicken. Take away from the warmth and stir within the peas.
  6. Halve the cooked potatoes and scoop out the flesh – they are going to be extremely popular so do that with an oven glove or allow them to cool just a little first!
  7. Put the flesh in a bowl with the egg and mustard powder, season and mash till creamy. Fill the hole potato skins with the filling combination and place on a baking tray.
  8. Add a dollop of mash to every potato half, utilizing a fork to roughen up the highest of the mash. Bake within the oven for quarter-hour, or till the mash has a golden crust. Serve along with your alternative of accompaniment.

BEEF STEW AND DUMPLINGS

SERVES 4

Per serving: 463 Kcal / 57g carbs

Remove the lid for the last 10 minutes if you want the dumplings to be browned a little

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Take away the lid for the final 10 minutes in order for you the dumplings to be browned just a littleCredit score: Pinch of Nom

YOU NEED:

For the stew:

  • low-calorie cooking spray
  • 2 onions, peeled and diced
  • 400g diced stewing beef (all seen fats eliminated)
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • ½ tsp beef extract, comparable to Bovril
  • ½ tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce or Henderson’s relish
  • 2 giant carrots (about 120g every),
  • peeled and diced
  • 8 shallots, peeled and minimize in half
  • 1 celery stick, roughly chopped
  • 200g swede, peeled and diced
  • 100g button mushrooms, left entire
  • 300g potato, peeled and minimize into chunks
  • 500ml beef inventory (1 very low-salt
  • beef inventory dice and 1 beef inventory pot
  • dissolved in 500ml boiling water)
  • 15g cornflour

For the dumplings:

  • 100g self-raising flour
  • ¼ tsp baking powder
  • pinch of salt
  • 2 egg yolks

METHOD:

  1. Preheat the oven to 180C (fan 160C/gasoline mark 4). Spray a casserole dish with low-calorie cooking spray and place over a medium warmth. Add the onions and cook dinner for five minutes till softened, then add the meat and cook dinner for an additional 5 minutes till browned throughout.
  2. Add the garlic and onion granules, beef extract, balsamic vinegar and Worcestershire sauce or Henderson’s relish and stir. Add the remaining stew substances, besides the cornflour, cowl with a lid and cook dinner within the oven for two hours.
  3. Whereas the stew is cooking, make the dumplings. Sift the flour and baking powder right into a bowl, add the salt and egg yolks and blend barely with a fork.
  4. Utilizing your arms, rub within the egg yolk the identical method you'd if utilizing fats, till the combination resembles breadcrumbs. Add 4 tablespoons of chilly water, just a little at a time, till it comes collectively to kind a dough.
  5. You will have a agency dough that’s not too moist, so the quantity of water you want will depend upon the scale of your egg yolks. Form the dough into 4 equally sized dumplings and put aside within the fridge for later.
  6. After the stew has been cooking for two hours, combine the cornflour with just a little water, then stir it into the stew.
  7. Add the dumplings to the stew, change the lid and cook dinner for an additional half-hour, till the stew has thickened and the dumplings are overrated. Take away the lid for the final 10 minutes in order for you the dumplings to be browned just a little.
  8. Take away from the oven and serve.

FORGOTTEN LAMB

SERVES 6

Per serving: 424 Kcal / 3.6g carbs

Put the lamb in the bowl, coat it well in the marinade, then cover and refrigerate overnight

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Put the lamb within the bowl, coat it effectively within the marinade, then cowl and refrigerate in a single dayCredit score: Pinch of Nom

YOU NEED:

  • 100g reduced-fat pure yoghurt
  • 1 tbsp tomato puree
  • juice of 1 lemon
  • 1 tsp candy smoked paprika
  • 1 tsp dried oregano
  • ½ tsp floor turmeric
  • 1 tsp salt
  • 1kg half-leg of lamb

METHOD:

  1. To make the marinade, combine all the substances besides the lamb in a big non-metallic mixing bowl. Put the lamb within the bowl, coat it effectively within the marinade, then cowl and refrigerate in a single day.
  2. Switch the lamb to a roasting tin and cook dinner for 1 hour, or in response to the directions indicated on the lamb packaging.

KATE’S TAGINE

SERVES 4

Per serving: 460 Kcal / 45g carbs

Be sure to use sliced peaches in natural juices not in syrup as this will affect the calories, the leftover Moroccan spice mix can be stored in an airtight container

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Be sure you use sliced peaches in pure juices not in syrup as this can have an effect on the energy, the leftover Moroccan spice combine could be saved in an hermetic containerCredit score: Pinch of Nom

YOU NEED:

For the spice combine:

  • 2 tsp floor ginger
  • 1 tsp floor cumin
  • 2 tsp floor coriander
  • 1 tsp floor cinnamon
  • 1 tsp floor white pepper
  • ½ tsp floor allspice
  • ½ tsp floor turmeric

For the tagine:

  • low-calorie cooking spray
  • 8 skinless, boneless rooster thighs (seen fats eliminated), about 600g in whole
  • 6 garlic cloves, peeled and minimize in half
  • 6 shallots, peeled and minimize in half
  • 200g carrots, peeled and minimize into chunks
  • 200g swede, peeled and minimize into chunks
  • 200g parsnips, peeled and minimize into chunks
  • 250ml rooster inventory
  • (2 very low-salt rooster inventory cubes dissolved in 250ml boiling water)
  • 1 x 400g tin chopped tomatoes
  • 200g peeled and deseeded butternut squash, minimize into chunks
  • 1 pepper (any color), deseeded and diced
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1½ tbsp tomato puree
  • 1 x 410g tin sliced peaches in pure juice, drained

METHOD:

  1. Preheat the oven to 200C (fan 180C/gasoline mark 6). Mix all of the spice combine substances in a bowl and put aside.
  2. Spray a big casserole dish or tagine with low-calorie cooking spray and place over a medium warmth. Add the rooster thighs and cook dinner them for two–3 minutes on either side till browned (no want for them to be cooked by means of). Take away from the dish and put aside.
  3. Add the garlic and shallots to the casserole dish or tagine and cook dinner for about 5 minutes till barely browned, then add the carrots, swede, parsnips and 1 tablespoon of the spice combine.
  4. Stir within the rooster, inventory and chopped tomatoes, cowl with a lid and place within the oven for half-hour.
  5. After half-hour, stir within the butternut squash, diced pepper, chickpeas, tomato puree and sliced peaches.
  6. Cowl and cook dinner for an additional 45 minutes. If there's nonetheless plenty of liquid after 45 minutes, go away the lid off for half-hour so the liquid reduces. Serve!

CREAMY GARLIC SALMON

SERVES 4

Per serving: 350 Kcal / 7.4g carbs

Season to taste with salt and pepper and serve, sprinkled with some chopped chives and with your choice of accompaniment

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Season to style with salt and pepper and serve, sprinkled with some chopped chives and along with your alternative of accompanimentCredit score: Pinch of Nom

YOU NEED:

  • low-calorie cooking spray
  • 1 onion, peeled and thinly sliced
  • 3 garlic cloves, peeled and crushed
  • 250g button mushrooms, thinly sliced
  • 1 tsp white wine vinegar
  • 1 tbsp Henderson’s relish or Worcestershire sauce
  • 1 tsp Dijon mustard
  • 400ml fish or rooster inventory (1 fish or rooster inventory dice dissolved in 400ml boiling water)
  • 4 skinless, boneless salmon fillets (about 125g every), minimize into quarters
  • 175g low-fat cream cheese
  • salt and pepper
  • a couple of chives, chopped, to garnish

To accompany: (elective)

  • 50g raw basmati rice per portion, cooked in response to packet directions (+ 173 kcal per 125g cooked serving)
  • 80g steamed inexperienced greens (+ 35 kcal per serving)

METHOD:

  1. Spray a big frying pan with low-calorie cooking spray and place over a medium warmth. Add the onion, garlic and mushrooms and cook dinner for five–10 minutes till frivolously golden.
  2. Add the white wine vinegar, Henderson’s relish or Worcestershire sauce, Dijon mustard and inventory, stir effectively, cut back the warmth to low and simmer for about 10 minutes till lowered by half.
  3. Add the salmon items and simmer over a low warmth for about 10 minutes, till the salmon is opaque and flakes when examined.
  4. Fastidiously flip over the salmon items midway by means of cooking, taking care to not break up the fish an excessive amount of.
  5. When the salmon is cooked, gently stir within the cream cheese till fully blended in. Once more, take care to not break up the salmon an excessive amount of.
  6. Season to style with salt and pepper and serve, sprinkled with some chopped chives and along with your alternative of accompaniment.

CHICKEN, BACON AND LEEK COTTAGE PIE

SERVES 4

Per serving: 403 Kcal / 39g carbs

YOU NEED:

Sprinkle with the grated cheese and cook in the preheated oven for 25–30 minutes until golden brown

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Sprinkle with the grated cheese and cook dinner within the preheated oven for 25–half-hour till golden brownCredit score: Pinch of Nom
  • 740g potatoes, peeled and quartered
  • low-calorie cooking spray
  • 1 giant leek, trimmed, washed and sliced
  • 1 onion, peeled and finely chopped
  • 500g diced rooster breast
  • 100g unsmoked bacon medallions, minimize into strips
  • 2 tsp English mustard powder
  • 325ml rooster inventory (1 very low-salt rooster inventory dice dissolved in 325ml boiling water)
  • 100g low-fat cream cheese
  • 1 sprig of contemporary thyme, leaves chopped
  • 10g contemporary parsley leaves, chopped
  • sea salt and freshly floor black pepper
  • 25g reduced-fat Cheddar, grated

METHOD:

  1. Preheat the oven to 220C (fan 200C/gasoline mark 7). Put the potatoes in a saucepan with sufficient water to cowl, add a pinch of salt and convey to the boil. Prepare dinner for 15–20 minutes till tender.
  2. In the meantime, spray a frying pan with low-calorie cooking spray and place over a medium warmth. Add the leek and onion and fry for two–3 minutes till tender, then add the rooster and bacon and cook dinner for five minutes.
  3. Add the mustard powder, then stir 300ml of the rooster inventory into the pan. Carry to a simmer and cook dinner for 10 minutes.
  4. Add 75g of the cream cheese and all of the thyme leaves to the rooster, stir till effectively blended, then switch to a medium ovenproof dish. When the potatoes are cooked, drain and go away for a couple of minutes to dry, then mash till clean.
  5. Add the remaining 25g of the cream cheese, the chopped parsley and the remaining rooster inventory to the mashed potatoes and blend. Season to style with salt and pepper.
  6. Spoon the potato over the rooster combine and stage it out utilizing the again of a fork. Sprinkle with the grated cheese and cook dinner within the preheated oven for 25–half-hour till golden brown. Take away from the oven and serve.
Check out Gordon Ramsay's festive Sunday Roast twist

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