Find the best Recipes for dinner!
Arabian chicken with lemon and olives
Ingredients
. 10g no-fat cooking spray (cacao butter) or if not available 10g olive oil
. 450g of boneless, skinless chicken breasts
. 1 large onion, finely chopped
. 3 small red potatoes, peeled and diced
. 1 can (780g) of diced tomatoes
. 4 large garlic cloves, minced
. 1-2 cups fat free chicken broth
. 1 cup green olives, pitted
. 3 tbsp. capers, rinsed
. 1/4 cup fresh parsley, finely chopped
. 450g of boneless, skinless chicken breasts
. 1 large onion, finely chopped
. 3 small red potatoes, peeled and diced
. 1 can (780g) of diced tomatoes
. 4 large garlic cloves, minced
. 1-2 cups fat free chicken broth
. 1 cup green olives, pitted
. 3 tbsp. capers, rinsed
. 1/4 cup fresh parsley, finely chopped
. 1/4 cup fresh parsley, finely chopped
. 1 tsp turmeric
. 1 tsp cumin
. 1 tsp paprika
. 1/2 tsp nutmeg
. 1/2 tsp cinnamon
. Juice from 1 lemon, fresh squeezed
. Zest from ½ a fresh lemon
. Salt and pepper to taste
. 1 tsp turmeric
. 1 tsp cumin
. 1 tsp paprika
. 1/2 tsp nutmeg
. 1/2 tsp cinnamon
. Juice from 1 lemon, fresh squeezed
. Zest from ½ a fresh lemon
. Salt and pepper to taste
Method
1) Spray a large pot or Dutch oven with the cooking oil and set over a medium high heat.
2) Cut the chicken into bite size pieces, and brown in the pot for about 15 minutes. Remove
2) Cut the chicken into bite size pieces, and brown in the pot for about 15 minutes. Remove
chicken after all pieces are browned on each side.
3) Add in the garlic and onion and then sauté, stirring constantly, until tender, for about 5 minutes.
3) Add in the garlic and onion and then sauté, stirring constantly, until tender, for about 5 minutes.
Return the chicken to the pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon
and nutmeg.
4) Add in the potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken
and potatoes). Cover and simmer over low heat, stirring occasionally, until the chicken is tender
and cooked through (for about 25-30 minutes).
5) Add in the lemon juice, lemon zest, capers olives and parsley and heat through.
5) Add in the lemon juice, lemon zest, capers olives and parsley and heat through.
Add in additional salt and pepper to taste, if desired. Serve immediately.
Pot-roast Bombay chicken
Ingredients
. 1 small whole chicken
. 5 tbsp tikka masala paste
. 1 tbsp sunflower oil
.1 large red onion, halved and sliced
.2 large tomatoes, halved and chopped
.1 tbsp fenugreek seeds
.1 thumb-sized piece ginger, grated
.2 x 400g cans full-fat coconut milk
.500g new potatoes, halved
. 100g baby spinach
. 25g pack coriander, torn, to serve
. poppadoms and chutney, to serve (optional)
. 5 tbsp tikka masala paste
. 1 tbsp sunflower oil
.1 large red onion, halved and sliced
.2 large tomatoes, halved and chopped
.1 tbsp fenugreek seeds
.1 thumb-sized piece ginger, grated
.2 x 400g cans full-fat coconut milk
.500g new potatoes, halved
. 100g baby spinach
. 25g pack coriander, torn, to serve
. poppadoms and chutney, to serve (optional)
Method
1) Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your
hands rub the skin generously with half the spice paste. Season well, tie the legs together and
setaside.
2) Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good
2) Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good
pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek
seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut
milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the ove
for 20 mins, uncovered.
3) Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is
3) Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is
cooked by cutting through one of its legs – the flesh shouldn’t be pink.
4) Remove the chicken and place on a chopping board. Stir the spinach through the sauce and
leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at
the table. Serve with poppadums and chutney, if you like.
Chicken meatballs with quinoa & curried cauliflower
Ingredients
. 250g chicken mince
. 1 garlic clove, finely chopped
. 1 tsp turmeric
. pinch of cumin
. pinch of cinnamon
. handful dill, finely chopped
. 2 spring onions, finely chopped
. 50g quinoa
. 1 garlic clove, finely chopped
. 1 tsp turmeric
. pinch of cumin
. pinch of cinnamon
. handful dill, finely chopped
. 2 spring onions, finely chopped
. 50g quinoa
. 4 cauliflower florets
. 25g sweet potato, chopped
. 1 tbsp olive oil
. 1 tbsp medium curry powder
. 1 tsp pistachios, chopped
. 1 tsp sultanas
. ½ lime, juiced
. 25g sweet potato, chopped
. 1 tbsp olive oil
. 1 tbsp medium curry powder
. 1 tsp pistachios, chopped
. 1 tsp sultanas
. ½ lime, juiced
Method
1) For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
2) Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml
water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or
untildoubled in size and tender. Drain and set aside to cool.
3) Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder
Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked
through.
4) Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over
the lime juice, then serve with the meatballs.
Korean chicken wings with sesame slaw
Ingredients
.2 tbsp gochujang sauce
.2 tbsp honey
.1 tbsp dark soy sauce
.juice of 2 limes (1 in the marinade and the other in the slaw)
.2 tsp sesame oil, (plus extra for drizzling in slaw)
.1kg chicken wings
.2 carrots, ends trimmed and spiralized into thin noodles
.1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
.½ red cabbage, shredded on the flat blade of the spiralizer
.4 spring onions, thinly sliced on a diagonal
.1½ tbsp black sesame seeds
.2 tbsp honey
.1 tbsp dark soy sauce
.juice of 2 limes (1 in the marinade and the other in the slaw)
.2 tsp sesame oil, (plus extra for drizzling in slaw)
.1kg chicken wings
.2 carrots, ends trimmed and spiralized into thin noodles
.1 mooli (Daikon radish), ends trimmed and spiralized into thin noodles
.½ red cabbage, shredded on the flat blade of the spiralizer
.4 spring onions, thinly sliced on a diagonal
.1½ tbsp black sesame seeds
Method
1) In a large bowl, mix together the gochujang, honey, soy, juice of 1 lime and sesame oil. Toss in
the chicken wings and leave to marinate for a couple of hours, or if you have time, overnight.
2) Heat oven to 200C/180C fan/gas 6. Transfer the wings to a large roasting tin, or two smaller
ones, spreading out in a single layer so that they cook evenly. Roast for 50–55 mins, basting
regularly until sticky and caramelized and the meat is starting to fall away from the bone.
3) While the wings are roasting, prepare the slaw. Mix all the ingredients together in a large bowl
with a little sea salt and black pepper. Just before serving, drizzle over a little sesame oil and
eat with the wings. Kitchen paper recommended.
Beef Meatloaf
Ingredients
. 2 pounds Ground Beef (93% lean or leaner)
. 2/3 cup seasoned dry bread crumbs
. 2 large eggs
. 1-1/2 teaspoons freshly ground black pepper
. 1 cup savory herb stuffing mix
. 2 large sliced tomatoes
. 2/3 cup seasoned dry bread crumbs
. 2 large eggs
. 1-1/2 teaspoons freshly ground black pepper
. 1 cup savory herb stuffing mix
. 2 large sliced tomatoes
Method
1) Preheat oven to 350°F. Line rack on broiler pan with aluminum foil. Combine Ground
Beef,bread crumbs, eggs and pepper in medium mixing bowl, mixing gently but
thoroughly. Shape half of beef mixture into 8 by 4-1/2-inch loaf on prepared rack. Top
beef with stuffing mix andhalf the tomatoes; gently pressing into beef. Top with
remaining beef mixture, pressing to completely cover stuffing and tomatoes. Seal
edges of meatloaf. Top meatloaf with remainingtomato slices.
2) Bake uncovered in 350°F oven 1-1/2 hours or until instant-read thermometer inserted
intocenter registers 155°F. Turn broiler to high. Broil meatloaf for 5 minutes or until
tomatoes are caramelized and instant-read thermometer registers 160°F. Let stand
10 minutes before cutting.
Cowboy Beef Stew
Ingredients
. 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
. 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
. 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
. 2 tablespoons vegetable oil
. 1 can (14 to 14-1/2 ounces) beef broth
. 3 cups frozen diced or hash-brown potatoes (optional)
. Salt and pepper
. 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
. 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
. 2 tablespoons vegetable oil
. 1 can (14 to 14-1/2 ounces) beef broth
. 3 cups frozen diced or hash-brown potatoes (optional)
. Salt and pepper
Method
1) Soak beans in water overnight in refrigerator according to package directions. Reserve
seasoning packet.
2) Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over
medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining
oil and beef, adding additional oil as needed.
3) Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes
and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer
1-3/4 to 2-1/4 hours, or until beef is fork tender.
4) Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7
minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as
desired.
One-Dish Beef Stroganoff
Ingredients
. 1 pound Ground Beef (93% lean or leaner)
. 1/2 pound sliced button or cremini mushrooms
. 3 cloves garlic, minced
. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
. 2 cups uncooked whole grain wide noodle-style pasta
. 1 can (14-1/2 ounces) reduced-sodium beef broth
. 1 cup frozen peas
. 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
. 1 tablespoon regular or coarse-grain Dijon-style mustard
. Salt and pepper
. 1/2 pound sliced button or cremini mushrooms
. 3 cloves garlic, minced
. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
. 2 cups uncooked whole grain wide noodle-style pasta
. 1 can (14-1/2 ounces) reduced-sodium beef broth
. 1 cup frozen peas
. 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
. 1 tablespoon regular or coarse-grain Dijon-style mustard
. Salt and pepper
Method
1) Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and
thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring
occasionally.
2) Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until
noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or
until peas are heated through, stirring occasionally
3) PRemove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as
desired. Garnish with additional sour cream, if desired.