Spicy Winter Casserole (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments


Ingredients

  • 1 pack Chicken Thighs, bone-in
  • 1 onion, chopped
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, peeled and sliced thickly
  • 2 parsnips, peeled and sliced thickly
  • 3 garlic cloves, peeled and chopped finely
  • 1 litre Chicken Stock
  • 2 x 410g tins Kidney Beans, drained
  • 200g Tomato Paste
  • 1 heaped tsp Ground Cumin (or something else)
  • Salt and black pepper
  • Bunch fresh coriander
  • Sunflower Oil
  • Naan bread and low fat yogurt to serve

    In a large saucepan, fry the chicken thighs in some oil until browned.

  • Add the onion, garlic, ground cumin and tomato paste. Sauté for a few minutes, stirring.
  • Add the stock, potato, carrots, parsnips and drained beans, season and bring to the boil, stirring as you go. Taste mixture – if it needs more tomato paste, add to your liking.
  • Turn the heat down, cover with a lid and cook for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
  • Serve topped with the chopped coriander alongside naan bread and yogurt.

Med Style Portobello Pizzas

February 27, 2021 / Lyn Jones / 0 Comments 

A healthy take on an Italian favourite! These pizzas are quick and easy to make and taste great.

Serves 1

Ingredients

  • 2 large Portobello mushrooms, (approx. 170g or 6 oz) stems removed
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp mixed herbs
  • 2 tbsp tomato paste
  • 50 g mozzarella cheese, grated
  • 3 cherry tomatoes, thinly sliced
  • Sea Salt
  • Black pepper

Method

  1. Wash and dry the Portobello mushrooms.
  2. Pre-heat the oven to grill settings on high heat. Line a baking tray with baking paper.
  3. Combine the olive oil, garlic and half a teaspoon of the mixed herbs together in a small bowl. Brush the bottoms of each mushroom with the oil mixture and place each mushroom, oil side down, onto your baking tray.
  4. Next, spoon the tomato paste into the mushrooms and sprinkle with the mozzarella cheese and cherry tomatoes.
  5. Place the mushrooms on the baking tray and then transfer to the oven (middle shelf). Grill until the cheese has melted and is golden in colour (this should take about 6 minutes).
  6. To serve, sprinkle with the remaining mixed herbs and season with salt and pepper to taste. Enjoy!
1 2 3 4 … 6