Quorn ‘Chicken’ Fillets in a Blue Cheese sauce

This ones a corker, I just noshed it down in about 30 seconds flat and then realised I hadn’t done the ol’ photograph, d’oh!!!  Serves 2 and take around 15 mins, enjoy xxx

Bag 6 Quorn Fillets (45 cals each)
80g blue cheese (I used Morrisons savers range and it was actually very nice, and vegetarian friendly)
250 Alpro Single cream (or just single cream)
80-100g Frozen sweetcorn ( or tinned, whatever!)
One small/medium onion
15g Rapeseed Oil
200g Broccoli florets 
Black pepper

OK, this is a really quick and easy make.  Here goes…

Boil the kettle.  

Get out your saucepan, ideally a heavy based one but any will do.  Put in the oil and gentle start to warm.

Dice your onion so its chopped up fairly fine and add to the pan, stir to coat the onions with oil and pop on the lid.

Defrost the Quorn fillets and chop diagonally into strips, add to onions.  Stir and cover.

Leave that cooking away for around 5 mins, stirring occasionally.  Next, pop the sweetcorn in a microwaveable container add a splash of boiling water, cover and microwave for a few minutes so that its thoroughly steamed through.  Do the same with the broccoli florets and just check they are both tender.  Of course, use a steamer if you have one (and can be bothered!).  Drain off any excess water.

Now its a case of bunging everything together – so add the cream, crumble in the cheese.  Add the veg and stir the whole lot together and season well with the pepper.  You probably wont need salt due to the cheese but see how it goes for you.

And, that’s it.  Super quick.  Super easy.  Supremely tasty – enjoy!

The nutritional value per serving is around 724 cals, 20g carbs, 48g fat, 15g protein 

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No chopping, just pop-in ‘Steak’ Bake

This is my super lazy, no maintenance dish for days when I need to get home and burn off some stress with a little exercise, pre-eating.  So simple, you just put everything in an oven dish and cover with foil, let it cook whilst you feel the burn.  Or put the kids to bed.  Or put your feet up!!!  This makes enough for two and is delish topped off with a good handful of strong cheddar.
 
Quorn steak style strips (300g bag, frozen)
1x Bisto Stock Pot, Vegetable
200ml boiling water
60g Sainsburys Italian Chilli and Tomato paste
100g fine green beans
100g pepper (any colour)
100g Courgette
Lots of seasoning to your taste
 
Pop the oven on, around 190 degrees.  Boil the kettle!
Defrost the Quorn in your microwave for a few minutes.
Put the stockpot and tomato paste in a jug and add the boiling water, whisk and dissolve.  Add seasoning to your taste.
Put the Quorn and all the veg (raw is fine and you can use frozen veg if you like) in an oven proof dish big enough to contain it all, but not massive.  Pour over the sauce and cover with tin foil.
Chuck it in the oven and let the whole lot steam and infuse – takes 20 minutes.
 
Serve in a bowl and eat with a spoon, its got tasty gravy!
 
Oh and you could make this gravy and have it spooned over some Quorn Peppered Steaks for Sunday roast!
 
 
 

Massive Spicy ‘Sausage’ Salad, perfect for Lunchtime

OK so I normal post my dinners (and don’t photograph them cause largely, not much on presentation.  I wouldn’t get far on Mast Chef!!!).  But I just ate this and MAN it was really NICE!  So here goes:

4x Quorn Frozen Sausages
Small splash rapeseed oil
15-20g Sainsburys Italian Tomato and Chilli Paste (comes in a tube)
25g Mature cheddar in tiny little slices
Big ol’ handful of spinach
One red pepper, sliced
A little salad cream – or dressing of your choice

The night before (or on the morning), defrost and chop up your sausages, pop them in the frying pan with the oil an cook till crispy and browned.  Remove from the frying pan, allow to cool in a bowl and then add the Tommy paste and stir though.  Put in some of your finest tupperware and store in the fridge.

When its time to eat, wash your leaves and chop your pepper, scatter on a plate.  Add the dressing and top with your spicy sausage bites and finally, bung on the cheese.  Add a little pepper (black, freshly ground) if you wish and enjoy!

This is one good sized serving and will keep you going all afternoon!
Calories 548, Carbs 30g and Protein 28g.

 

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Creamy ‘chicken’ tomato & Chilli Onepot

Hello – yep, I’ve been away for a bit.  But I’m back (and around 9lbs lighter since I last put on a post so I must still be doing something right!!!).  I wont bore you with my reasons for being away, I’ll just crack on with another stupidly easy meal idea!

Creamy ‘chicken’ tomato & Chilli Onepot
This serves two people as a main meal and is very quick to make, less than 18 mins and there’s even a cheat taking it down to 13 ….

6 Quorn fillets
125g Sainsburys Soft Cheese, Light in Garlic and Herb flavour
60g Whole milk
30g Sainsburys Italian Tomato and Chilli paste (comes in a tube)
Veg to act as a pasta substitute, either courgette or green beans cut in ribbons, pepper slices – whatever veg you prefer.
Lots of salt and pepper for seasoning
Tiny bit of rapeseed oil
Big green salad on the side

Defrost the Quorn fillets in your microwave (or take out and pop in fridge the night before) and then chop into whatever shaped chunks you fancy.  Me, I’m a diagonal strips kinda gal.  Pop them into a heavy based saucepan and drizzle with the oil.  On a mid heat, start to cook until the edges turn golden.  Then, bung in your veg***.

Right away, add everything else – the milk, cheese, paste and seasoning and give a good stir.  Pop on the lid, turn down the heat a little and stir every few minutes so it doesn’t stick.  Keep on the heat until the veg is cooked but still firm to the bite to keep the goodness.

Serve.  Eat.  Burp.

***If you are super pushed for time then just microwave the veg with a splash of water and add in at the end, saving around 8 mins, just think what you could do with that eh?!!).

Oh and I thought I should start adding the nutritional values…
Using 1/2 a courgette per person, each serving provides:

Cals per serving  282, Carbs 14g, Fat 10g, Protein 27g