Tag: #easymeals

My easy, tasty and good Baked Chicken Meatballs
Alliyah Dawud
June 14, 2019

Baked Chicken Meatballs…like are they a thing?

Quick, easy, healthier than a lot out there…ladies and the odd gent I present to you Chicken ‘Meatballs’.

Give me a Kofta Curry and I’m happy. Give me some Kefta Kebabs and Naans and I’m also happy. Give me a meatball sub with some extra hot sauce and I’m happy….I love a good meatball.

As you know we are constantly being encouraged to focus on healthier recipes. Focus on reducing fats, salts and sugars in our diets. We are also encouraged (and quite rightly so) to get our children eating healthier from a young age so it’s a habit and lifestyle rather than a chore.

Recently I got playing in the kitchen and with Chicken mince being around £2.69 per KG at my local Butchers I decided I would make some ‘meatballs’.

Cheaper meat, leaner too. And if I play my cards right I can bake them off in the oven and reduce the fat too.

And believe it or not I’ve created a meatball the girls actually adore. And I’m happy because a simple bit of prep work means I can create, bake and freeze a few meals in next to no time…

To make these awesome meatballs (enough for 3-4 or more depending on the age of those you are feeding) servings you will need:

  • 500 grams chicken mince
  • About 16 olives chopped
  • Zest of 1 lemon finely chopped
  • 1 tsp salt (or to your taste)
  • 1/2 TSP dried thyme (leveled spoon not heaped)
  • 1/2 TSP dried oregano (leveled spoon not heaped)
  • Juice of one lemon
  • 2 heaped TBSP breadcrumbs
  • OPTIONAL flavourings:
  • 2 sun dried tomatoes finely chopped
  • 1 heaped tablespoon of crumbled feta (if you do decide to add feta reduce the salt intake).
  • Chili Flakes-if you want some need.
  • To bake:
  • Spray oil ( 1 Cal spray works, as do other varieties)
  • Baking trays (1 large pan will be enough or two smaller ones)
  • Kitchen Tongues
  • Greaseproof paper

1) Line the baking trays to keep cleaning to a minimum. Preheat to oven to 170 (160 on a fan assisted oven).
2) Place all the ingredients in a large bowl and with your hands mulch it all together. Yes it’s a messy job but dammit it will create awesomeness in the form of springy healthy meatballs!
3) Once you’ve mixed all the ingredients together take a tablespoon amount of meat mixture and form into a meatball using wet hands. Place on the greaseproof sheet. Leave a gap between the meatballs.
4) Repeat the process until you’ve used all the mixture.
5) Spray each meatball once with the oil.
6) Now bake for 10 minutes.
7) Remove from the oven and carefully turn the meatballs over using the tongues. Spray the other side of the meatballs with oil. Place back in the oven and bake for 15 minutes. Turn the oven off.
8) Allow to meatballs to ‘rest’ for 2/4 minutes and then serve. I add my meatballs to a simple sauce which I have featured before here:

To make this recipe extra healthy you can serve the meatballs with wholemeal spaghetti.

NOTES: If your meatballs release any liquids do not panic. This is a normal part of the cooking process. The amount you find really does depend on many factors so don’t worry yourself too much on the science. Think of the flavour.

Mini meatballs make great canapes.

Making meatballs can be fun and messy for younger children.

Meatballs can be cooked, cooled and frozen successfully for up to 3 months without losing texture etc.

My Green Lentil Bolognese (with hidden vegetables).
Alliyah Dawud
June 12, 2019

Make meat free VEGETARIAN meals AWESOME!

Green Lentil Spaghetti Bolognese with hidden vegetables

I have to admit that when I find/create a recipe I love and the family are happy to have seconds of I not only write it down but I schedule to blog it so it’s out in the blog world forever.

I first came across green lentils when I was looking at a robust lentil to add to my salads. As a daal fan I thought I knew most lentils. Turns out I didn’t.

I am making 2019 a year of big changes and adding more non-meat protein meals to our monthly planners is a big deal for me. The reduction in fat in my humble opinion is vital for my children’s future. They need to understand healthy can meat yummy food.

My preferred method of cooking is a two step process.

Starting the meal off on the stove.

Transferring it to a Slow Cooker.

Green lentils are small, earthy bursts of flavour that make a great alternative to meat because they pack a punch in the flavour department.

This recipe is economical and is started off on the stove and transferred to the Slow Cooker. But it can be cooked completely on the stove. However I love the carefree nature of my Slow Cooker.

My youngest ate bowls of this sauce without pasta; that’s how much she loved it.

So the actual recipe (serves 6).

NOTES:

Herbs used are dried.

Keep an eye on liquid levels especially if you are cooking on the stove. I like a semi wet sauce so some clings to the pasta and there isn’t much on the plate. You can adjust the stock/water amounts to make the sauce fit your needs.

  • 250 grams green lentils (I bought mine in Tesco-they have the best range ever).
  • 1 carton passata
  • 225 ml water (or stock of your choice. Note that stock cubes contain salt so you need to adjust accordingly)
  • 2.5-3 TBSP rapeseed oil
  • 2 medium onions-diced
  • 6 gloves of garlic-crushed
  • 3 medium carrots-peeled and grated (coarsely)
  • 2 red bell peppers-cored and grated (coarsely)
  • Handful of mushrooms-chopped finely
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • Salt-to taste
  • Freshly ground black pepper
  • Optional: chili flakes

To serve:
Pasta
Vegetarian Italian style hard cheese
Garlic Bread

1) Wash the lentils. Soak them in boiling water for a minimum of 1 hour. I placed them in a bowl and cling filmed it. It worked a treat. You could also place the lentils in a thermos and it would have the same affect.
2) Heat the oil in a large pan on a medium heat. Add the onions, black pepper, chili (if using) and herbs. Fry until softened. Add the garlic and fry for 20-30 seconds.
3) Add the carrots and peppers. Fry for 3 minutes. If the mixture starts to stick add a TBSP of stock or water.
4) Add the mushrooms and fry for a further minute.
5) Drain the lentils and add to the pan. Fry for a couple of minutes (I fried them for about 3 minutes).
6) Add the passata and stir well. Add the water (or stock). Lower the heat.
7) Taste the salt levels and add more if required.
8) Now transfer the mixture to your Slow Cooker and cook for 3.5 hours on High. I generally check the sauce and stir after 1.5 hours. I also add more stock if I want a more ‘sauce’.
9) If you are continuing to cook on the stove lower the heat and simmer until the lentils are tender. This can take a while. I would check regularly and stir well and keep an eye on liquid levels as you will need to add more as the amount I have added is more suited to evaporation during Slow Cooking.
10) Once cooked serve.

This dish freezes well.

You can add this to a Pasta Bake, Jacket potatoes or add a bit more stock and serve as a soup.

You could add olives and sun dried tomatoes for an extra hit of flavour.

Enjoy!

Coriander and Lemon Potato Curry
Alliyah Dawud
May 3, 2019


I’ll be frank with you. I love curries but I get bored of the same old same old situation.
When the (former) Boss and I decided to have Lunch at mine I created what I would consider a Vegetarian Banquet. I absolutely love vegetarian curries. I believe they showcase how awesome and easy vegetables are to work with. Plus with my healthy food kick I am always looking at healthier meals. It helps that I love daals/pulses!

One of the curries I created was this one. Its a simple, frugal curry I believe is perfect for Spring and Summer as it’s lighter than other curries. There’s no tomatoes in this curry and that’s why it wouldn’t look like a standard red curry.

I serve this curry with plain boiled rice. It also tastes equally awesome the next day. It cooks in less than 30 minutes and children love it too.

This recipe is actually VEGAN. So to my vegan readers I hope this is music to their ears.

To serve 4-6 people (depending on curry portion sizes)

400 grams (baby potatoes work, as do standard potatoes cut into rounds that are pound thickness).
2 RBSP rapeseed oil
1 large onion sliced thinly
5 cloves of garlic-crushed
4 TBSP fresh coriander (including stalks) chopped finely
2 lemons-juiced
1 TBSP coriander seed powder crushed
1 TBSP cumin powder
Salt-to taste
OPTIONAL: 1 TSP chili powder or 1 TSP chili flakes.
1500-2000 ml water (plain stuff from the tap)

To serve:
Lemon wedges (optional)
Yogurt (vegan to keep the recipe vegan)-optional
Plain boiled rice ( I use Basmati).

I assume you guys have prepared the ingredients as above…lets get cracking.

1) Heat the oil in a large pot on a medium heat. Add the sliced onion and fry until onions are soft NOT browned.
2) Add the potatoes and stir well. ‘Fry’ for 5 minutes stirring to ensure the potatoes don’t stick.
3) Now add the garlic and fry for one minute. You’ll be ‘hit’ with a shot of garlic scent. That tells us we are ready for the next step.
4) Now add the salt and dried spices. Stir well to coat the potatoes. If the spices start to ‘burn’ or the mixture starts to stick add 2 TBSP of water to the potatoes.
5) Add HALF the coriander. Stir well.
6) Now add 1500 ml (1.5 litres) to the potatoes. Bring to the boil and then reduce the heat and cover the pan. You need to cook the potatoes until tender. Now this will vary depending on which potatoes you are using. So after 8 minutes ‘test’ the spuds. I usually do this by carefully inserting a sharp knife tip into the potato. If it starts to fall apart its done. It its hard as nails you need to cook it more. I found my standard potatoes took 18 minutes too cook. Now you will be thinking why do you have water left over? Answer: if you want a more ‘runny’ curry you need to add all the liquid. If you prefer a drier curry stick to 1500 ml. Always remember that if water evaporates too quickly the potatoes won’t cook and you need to add more. It’s that simple.
7) Once the potatoes are cooked turn off the heat. Now add the remaining coriander and lemon juice. Stir through.
8) Serve!

I served with rice but you can serve the curry with Naans or maybe Parathas.

Store leftovers in the fridge and warm through thoroughly before serving.

Delicious.

Awesome Meatloaf and Pasta
Alliyah Dawud
March 15, 2019

Sometimes you don’t want a mince based pasta sauce and you certainly don’t have the patience to make meatballs. That’s when this winning meal comes in.

Meatloaf are a popular staple of many families Stateside. To explain what a Meatloaf is it’s literally what is says on the tin. It’s that simple.

I love meatloaf; its a simple humble meal you can tweak to your own desires. I serve mine with spaghetti and a simple sauce.

Why not get the children to mix the Meatloaf mixture?

Enjoy.

To serve 4/6) people….

Ingredients:
500 grams mince (I use lamb/mutton etc)
2 onions fried until soft
2 TBSP italian seasoning (herb mix) OR
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp crushed black pepper
Salt-to your taste
Optional: 1 tsp chili flakes (if you like it hot)
I egg
4 TBSP breadcrumbs
1 ball of mozerella cheese

For the sauce:
1 tin of chopped tomatoes
1 carton passata
2 TBSP rapeseed oil
1 large onion diced (or two smaller onions; diced)
6 cloves of garlic; crushed
2 TBSP Italian seasoning (herb mix) or
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp crushed black pepper
Salt-to your taste
Juice of one lemon (I feel it brings out the flavours of all the ingredients so if you don’t fancy it leave it out).

1) To make the Meatloaf:
Mix together all of the Meatloaf ingredients (apart from the cheese). Shape into a loaf and place in an ovenproof dish.

2) To make the sauce:
Heat the oil in a large pan. Add the onions. Fry until the onions are soft. Add the garlic, black pepper and herbs. Try for 2 minutes on a low heat (FYI: burnt garlic tastes horrendous).
3) Turn the heat back up to a medium flame. Add the tomatoes, passata and salt. Stir. Bring up to the boil and simmer on a low heat for 25 minutes. Turn the heat off. Add the lemon juice.
4) To complete the Meatloaf: Cover the Meatloaf with 1/4 of the pasta sauce and add the cheese. Cover loosely with foil and bake in the oven at 150 for 50 minutes.
5) To serve: Stir the sauce (the 75% you have left) through the pasta and serve with the Meatloaf. Squirt over the lemon. Enjoy!

Notes:

Meatloaf freezes well. Cut into slices, wrap up well and freeze.

To change things up: add chopped up olives, chopped up sun dried tomatoes and zest of a lemon.

You could also add a layer of cheese in the ‘middle’ of the meatloaf. Oh the possibilities!

My Slow Cooker (Crockpot) Low carb Soup.
Alliyah Dawud
March 8, 2019

When I switched my diet to low carb I started to notice exactly how many dishes contain carbs…soups with pasta being one of them. So one day I got thinking and came up with this soup that I have to admit I really really like. Packed with lots of protein it’s pretty amazing really. It also uses my browned mince hack that helps cut prep time on the day no end.

Now this is a recipe INSPIRED by Bolognese (the American-Italian pasta sauce). Note that I have added cannelloni beans. You can however use any beans that you feel fit your taste buds.

Even my daughters love it. So to add carbs to their meals I add cooked pasta. The oldest takes this to School with her Thermos (apparently the other kids wanted to know what the awesome smell was-result).

As you can see from the ingredients list I have my ‘mince hack’ on there which is mince browned with onions.

This soup tastes awesome to the last drop. It’s that good.

If you want to serve this to the family and want to add pasta then that’s cool too. I didn’t miss the lack of carbs so doubt anyone else would…enjoy.

PS: you can switch the mince for Quorn mince and make it vegetarian.

To serve 4/6

Ingredients:
500 grams browned mince (with onion and garlic)
1/2 can of chopped tomatoes
1 carton of passata
125 ml of water
1 tablespoon dried Italian herb mix (or x1 tsp basil, 1 tsp oregano, 1 tsp thyme)
Salt-to taste
Handful of kale
80 grams sliced mushrooms
1 can white cannellini beans rinsed and drained (or use any pulse you wish)

1) Place all the ingredients APART from the kidney beans in a Slow Cooker and cook on a high heat for 2 hours. Stir half way.
2 Add the kidney beans 15 minutes before the end cooking time.
3) Turn off the Slow Cooker and serve.