So day 4 of my slow cooker challenge and I’ve been really enjoying it! Everything just feels a little more organised and there is much less cleaning up to do too!
So tonight we had mushroom stroganoff or rather the adults did as neither kids are fans of mushrooms and Stevie had swimming so had her chicken and sweetcorn pizza.
We served this up with a portion of brown rice to make a quick, easy, delicious low calorie meal.
- 400g Mixed Mushrooms
- 2 shallots chopped
- 200ml Vegetable Stock (I used Knorr reduced salt Vegetable Stock – 1 tbsp. mixed with 200ml water)
- 2tsp Paprika
- 1 Can Condensed Mushroom Soup
- 4 garlic cloves crushed
Literally throw everything into the slow cooker – that really is all the prep you need! Perfect if you are in a rush and pop on low for 4-5 hours. Note: If you will be out of the house for longer than that it is worth investing in a timer plug so you can set it to come on when required! So there really is no excuse not to take advantage of using a slow cooker!
I also purchased a Fungi Fusions Ensalada from Asda which was £2 and meant I could have a variety of different mushroom types in this dish without too much messing around.
Overall absolutely delicious! I am really surprising myself! Although Friday we are supposed to be having lentil dhal but I think the hubby might be treating me with something different… we shall see!
- 246 Calories
- 13.8g Fat (of which 1.5g saturates)
- 21.2 Carbs (of which 13.3g dietary fibre)
- 9.3g Protein
- 72.8% Vitamin A
- 10.2% Vitamin C
- 3.2% Calcium
- 9% Iron
So I’m into day 3 of my slow cooker challenge and I have to say I am really enjoying it.
I was up early this morning to have breakfast with the husband as we have been like ships passing in the night recently, so the early start gave me chance to get this dish prepped before the school run.
- 400g Chicken breast (I used Muscle Food Chicken breast as they aren’t pumped full of water – you may need to increase the weight if using supermarket bought)
- 4tbsp Light Soy Sauce
- Small Onion Chopped (I always use red just because I prefer them)
- 250ml Fresh Orange Juice (I used my Sage Juicer to get really fresh juice)
- 200g (approx. 2 carrots) cut into batons
- 15g (approve 1tsp) Corn Flour made into a paste
- 1/2 tsp Coconoil (or 1 tsp Olive Oil)
- 2 Garlic Cloves Crushed
- 4 tbsp. Honey
- Sprinkle of crushed chillies
- Additionally I added 30g Linwoods Ground Flaxseed, Sunflower, Pumpkin & Sesame Seeds
Literally put everything into the slow cooker – no pre-cooking required and pop the slow cooker on low for 6-7 hours.
I served with brown rice and an extra portion of veggies.
Although this was a really nice dish I didn’t get the taste of ‘sweet Asian’ that I was expecting. The sauce came out a little more like the one you get with Hunter’s Chicken. Perhaps next time I will add some lime juice and some palm sugar to sweeten up a little more.
Well you have the basics so go experiment!
p.s. The kids both ate it – I just gave them with a little less sauce
- Calories 265
- Fat 5.3g of which 1.3g saturates
- Carbs 30.3 of which 4.7g dietary fibre
- Protein 26.1g
- Vitamin A – 2.5%
- Vitamin C – 56.8%
- Calcium – 3.8%
- Iron – 3.8%
Additionally on Monday night I had a little baking session (I will sit down and relax one day!) using recipes from one of my favourite health and food bloggers Nic’s Nutrition. Cue a lovely little stash of Chocolate Protein Brownies and No Bake Peanut Butter Protein Balls to keep me on the straight and narrow and keep my sugar cravings at bay!
- Chickpea & Courgette Tagine (katrinacomingclean.com)
- Peanut Butter Turkey (katrinacomingclean.com)
I know this combination might sound a little bizarre, but it’s a take on the Smokey Broccoli Salad from the #BetterWithBRITA cooking campaign.
Find out more here and how to win your own BRITA Marella Water Jug!
So on to the recipe
You can find the actual recipe details for the Smokey Broccoli salad here, but the details below relate to my take on it due to not having the required ingredients.
- 1 cabbage – as many full leaves as possible cut into strips
- 1 Red Onion thinly sliced
- 1 Garlic clove thinly sliced
- 1/2 Red Chill sliced
- 100g Green Lentils (need soaking overnight!) or Puy Lentils
- 500g Chicken Stock (I use Knorr Reduced Salt) made with BRITA Filtered Water
- 200g Chorizo Sausage
- 10g butter
Firstly ensure you have soaked your lentils in BRITA filtered water overnight, make sure you allow plenty of water!
To prepare bring the chicken stock to the boil and then add the lentils that have been soaking overnight.
They will need a good 45 minutes to cook so whilst they are cooking you can prepare the rest of the ingredients.
When nearing the end of the lentils cooking time bring a pan of BRITA filtered water to the boil and cook the cabbage for 5 minutes. At the same time put the Chorizo in the oven to cook (mine took 10 minutes so check your cooking directions)
In a frying pan heat the butter then add the remaining ingredients and cook through. Once the Chorizo is cooked, slice and add it to the pan and allow to simmer.
Then drain the cabbage and lentils, put in a bowl and if required season with olive oil. I added a little sesame oil as I’ve run out of Olive Oil (big shop when I get back from my holidays!)
Serve onto a warmed plate then top with the Chorizo mix and serve!
Enjoy… we had an unexpected surprise at just how delicious this dish was!
Nutritional Information – Serves 2
- 521 calories per serving
- 42.9g Fat!!! (Sorry but we all need a treat once in a while!)
- 15.8g of which Saturates
- 28.3g Carbs
- 9.8g Dietary Fibre
- 34.3g Protein (See some good in here!)
- Vit A – 37.8%
- Vit C – 66.7%
- Calcium – 7.8%
- Iron – 17.5%
Perhaps not the healthiest of dishes I usually create but sometimes its great to have something you fancy every now and again and if you eat great during the rest of the day there is no reason why you can’t enjoy this!
This week I was interviewed by Gourmandize UK & Ireland, a free recipe sharing website with its origins in France. It is a place for users to be able to share their own recipes and rate and comment on recipes by other members.
The interview discusses my blog, why I started it, my favourite foods and my earliest food memory along with a few tips.
Gourmandize are also offering you the opportunity to create your own printed, high quality cookbook, delivered directly to your home. A great way to save your recipes forever. Be proud of your own recipes as they are part of your heritage and sharing and passing on recipes are great ways to keep your traditions and culture alive! Its something that I will certainly be doing!
Fancy some inspiration for your next meal then have a look at the Gourmandize site.
I love all things chocolate and peanut butter, so when I really fancy a sweet treat this is my go to recipe!
I always make sure I use the best ingredients however so make sure you get yourself some high quality chocolate and peanut butter before undertaking this recipe.
This recipe makes 25 mini cups, each coming in at 90 calories.
Melt the chocolate in a bowl over some hot water. Once melted place some of the chocolate in the case and circle the case so some of the chocolate runs upwards inside the case. Once done keep the remaining chocolate over the bowl of hot water to keep it melted.
Mix all the remaining ingredients together in a bowl until stiff – add more icing sugar if required.
Once mixed make up 24 balls and slightly flatten. I popped the balls on a plate that had been dusted with a little icing sugar so they didn’t stick.
Once complete insert the balls into the cases.
After that use the remaining chocolate to cover the peanut balls completely.
Leave to cool and if you like once the chocolate starts setting sprinkle with a little sea salt – honestly chocolate and sea salt tastes amazing!
Leave to fully set and then serve!
One cup really does do the trick! Although I tend to make and dish them out to family and friends so I don’t give in to too much temptation!
If you want to try The Protein Works Peanut Butter and are new to The Protein Works – enter referral code KC18322 in the Registration page and you will be gifted with some free Protein Powder when you spend over £10!
- 90 Calories per Cup
- 6.6g Fat (2.9g Saturates)
- 5.9g Carbs
- 1.1g Fibre
- 2.2g Protein
This week has been pretty protein heavy for me but our bodies still rely on fats, especially good fats which aids the absorption on nutrients. One day I will get the diet split just right, but at the moment it’s trial and error and what works best!
So this morning and with some ingredients to use up I quickly chucked this into the blender to go alongside my breakfast of poached eggs on toast (no butter).
Ingredients (serves 2)
- 1/2 Avocado (44g)
- Juice from half a lime
- 68g Curly Kale
- 38g broccoli (or one big chunk)
- 68g Spinach
- 100ml Orange Juice (or juice of one fresh Orange)
Nutritional Stats underneath the image.
Chuck into a blender (remember to ensure you have the blade in it – I forgot and stood there for a minute wondering why it wasn’t blending) and serve!
Nutritional Information per serving
- 90 Calories
- 4.8g Fat of which 1g saturates
- 7.6g Carbs
- 3.1g Protein
- Vit A – 81.6%
- Vit c – 52.2%
- Calcium – 8.4%
- Iron – 5.8%
Keen to reduce my fat and carb intake by upping foods with high nutritional content, turkey is always high on my agenda. For some reason I just prefer it to chicken!
So just having to cook for myself as my husband is away on business I wanted a light meal that I could quickly make whilst the kids were keeping themselves occupied.
I popped a turkey breast under the grill turning once and then adding a teaspoon of Blue Dragon Sweet Chilli I left it under the grill to keep warm whilst cooking some mushrooms on the griddle. I use KTC coconut oil when frying foods now as the body does require fats in order to absorb nutrients into the body, you just have to be careful as to the types of fat you put in.
I pop the mushrooms in a bowl whilst I add some kale to the griddle – no oil here.
I then plate up putting a scoop of Total 0% Fat Free Greek Yoghurt and topping the yoghurt with the mushrooms and hey presto! A quick, healthy low calorie dinner!
Right now I’m loving the various combinations British Turkey and Total Greek Yoghurt can offer whilst being healthy!
Ingredients and nutritional information at the end of this post!
- 1 Turkey Breast (125g)
- 1 tsp Sweet Chilli Sauce
- 30g Chestnut Mushrooms
- 50g Total 0% Fat Free Greek Yoghurt
- 50g Kale
- 272 Calories
- 6g Fat
- 7g Carbs
- 45g Protein
- Vit A – 33%
- Vit C – 92%
- Calcium – 15%