• whatsallydid

Recipe's of The Week


As you may have read in my New Year...Same Me blog or if you follow me on Instagram (@whatsallydid) you will know that one of my goals for 2019 is to follow a healthy lifestyle. No diet here, just good food choices, better food choices and being as healthy as possible.

Don't get me wrong, I am not eliminating treats or bad food days from my life, I am just making a conscious effort to improve my health and well-being and a big part of that is eating well.


I do occasionally follow recipes but often I just throw things together in the hope they turn out well!


These recipes are definite hits for me! They are quick and easy which is always a winner to me.



Baked Oats

1 large serving

Prep time: 5 mins Cooking time: 20 mins


Ingredients:

- 1 cup porridge oats

- 2 cups milk/milk alternative

- 1 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- Pinch of salt

- 1/2 cup of frozen berries

- 1/2-2 teaspoons crunchy peanut butter

- 1 teaspoon honey


Method:

In a small oven proof dish mix oats, milk, cinnamon, nutmeg, salt and berries. Once that is all mixed together place 1/4 teaspoon dobs of peanut butter across the top on the oats.

Bake in pre-heated oven for 20 minutes - Electric oven 200 / Fan-assisted 180 / Gas Mark 6

Once cooked drizzle over the honey. And Eat!




Yoghurt, Fruit & Seeds

1 serving.

Prep time: 5 mins



Ingredients:

- 250g Greek yoghurt

- 10 red grapes

- 1 kiwi, finely chopped

- 2 teaspoons mixed seeds

- 2 teaspoons honey


Method:

Spoon yoghurt into a bowl, add grapes and kiwi. Sprinkle over seeds, and drizzle honey over the top. Enjoy!









Crustless Quiche:

2 large servings, 4 small servings

Prep time: 10 mins Cooking time: approx 30 mins



Ingredients:

- 5 eggs

- 50ml milk/milk alternative

- Frylight or butter for sauteeing

- 1/2 onion finely chopped

- 5 mushrooms, halved and thinly sliced

- 1 tomato, halved and thinly sliced

- 75g lean ham, sliced in to small pieces

- Salt - to taste

- Pepper - to taste

- 1 carrot, grated

- Portion of cucumber, cut into small batons


Method:

Sautee onions and mushrooms in Frylight or butter. Beat together eggs and milk, add salt and pepper. Transfer egg mixture to non stick quiche pan, or cake tin if thats what you have available. Add onions, mushrooms, ham and tomatoes and stir through egg mixture. Pop in oven for 15-20 minutes - Electric 200 / Fan-assisted 180 / Gas Mark 6.

Serve with the grated carrot and chopped cucumber. Eat and Enjoy!




Red Lentil Soup

4-6 servings

Prep time: 10 mins Cooking time: approx 30 mins



Ingredients:

- 1 onion, finely chopped

- 3 carrots, finely chopped

- 150g mushrooms, halved and roughly chopped

- 100g tenderstem brocolli, chopped into approx 1.5in pieces - including stems

- 1 tin mixed beans

- Frylight or butter

- 1 teaspoon salt

- 1/2 teaspoon pepper

- 1/4 teaspoon chili flakes

- 3 pints boiling water

- 1 vegetable or chicken stock pot

- 2 cups red lentils

- 1/2 - 1 tablespoon Greek yoghurt or creme fraiche


Method:

In a large saucepan sautee onions, carrots and mushrooms in the Frylight or butter for 5 minutes. Add salt, pepper and chili flakes, cook for a further 2 minutes. Add the boiling water to the pan, and then drop in the stock pot. Stir until the stock pot has dissolved. Once the stock pot has dissolved add the red lentils, mixed beans and brocolli. Bring to boil then simmer for 20 minutes. Dish up and add a dollop of Greek yoghurt and enjoy!





Tuna Crunch Jacket Potato

2 Servings

Prep time: 5 mins Cooking Time: 1 hour


Ingredients:

- 2 tins tuna chunks in brine, drained

- 1 yellow pepper, finely chopped

- half tin sweetcorn

- 1/2 red oinion, finely chopped

- 1/4 cucumber, finely chopped

- 1/4 teaspoon white pepper

- 2 tablespoons light mayonnaise

- 2 jacket potatoes


Method:

Pop jackets in the oven for 1 hour - Electric oven 240 / Fan-assisted 220 / Gas Mark 9, they will come out lovely and crispy on the outside and fluffy on the inside.

In a bowl mix together the the tuna, peppers, sweetcorn, onion, cucumber, pepper and mayonnaise. Once jackets are cooked slice through the middle, but not all the way through, pull apart the two sides and spoon in tuna crunch mixture. Eat!




Pesto Pasta with Tenderstem Brocolli and Mange Tout

Serves 3

Prep time: 2 mins Cooking time: 10 minutes


Ingredients:

- 250-300g Tagliatelle

- Pinch of salt

- 100g tenderstem brocolli, chopped

- 100g mangetout

- 3 tablespoons pesto


Method:

Boil a large saucepan of water, add pinch of salt. When water gets to boiling add tagliatelle and boil for 5 minutes. Add brocolli and mangetout to pasta water and boil for a further 5 minutes. Drain pasta a veggies and return them to the pan. Stir in the pesto and serve. Parmesan or grated cheese optional! I do prefer pesto with linguine or spaghetti as it's a bit lighter but this tagliatelle is good too. Enjoy!


Thank you for reading and I hope you enjoyed this blog post!

Please comment if you have any recipes that you recommend.


XX


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I'm Sally. Wife, mum of 2 girls and 1 dog! I work full time and have made the leap to start this blog, that I have been thinking about for quite a while.

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