Cheesy Creamy ‘Chicken’ Dinner

This ones so simple I’m actually embarrassed to post it but in the true sprit of my blog – recording the good eats so I never run out of inspiration for myself – I will.

4 Quorn Fillets (or real chicken breast)
1/2 carton Alpro Single
40 – 50gs Grated Mature Cheese
Knorr Aromat All Purpose Savoury Seasoning
Glug Rapeseed Oil (or similar)
Salt and pepper

Feeds one very hungry person or two with plenty of extra veg.  Max 15 mins start to finish.

Chop the fillets into biggish bite-sized bits.  Heat the oil in a frying pan over medium high and bung them in.  Fry until golden and ready.  Sprinkle on plenty of the Knorr seasoning and cook for the last couple of minutes.

Take off the heat and immediately pour on the cream and throw in the cheese – stir well and season to taste (go easy on salt through, as Knorr stuff will give it that kick).

Serve with salad or loads of fresh steamed greens.  Yum.

My fav simple, super filling salad

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Get a 225g block of Light Halloumi, chop up and dry fry, turning regularly to stop it sticking.

Prep a plate with a MASSIVE handful of baby spinach,  Chop up a nice crispy red pepper and scatter over the top, same with a big ol’ chunk of cucumber.

Crack open some Crespo Green pitted olives with herbs and scatter about half the packet on.

I dont really like raw tomato but you could really boost the good by adding one!

10ish sprays of Fry Light Balsamic Salad Dressing.

Add the Halloumi and BANG.  Yumchops.  The halloumi fills you right the hell up and all the greens keep you young and healthy.  This is a brilliant low-carb high protein salad and a perennial fav of mine for quick and easy when you are hungry!

(Not too naughty) Roast Butternut, Garlic and Cream Cheese Soup

Has a massive Mmmmmmmmmm factor and super easy to make.  Delish as a soup, but also a fantastic sauce for Quorn (or chicken) fillets …

I good sized Butternut Squash
4 cloves of Garlic
Knorr Vegetable Stock Pot and pint boiling water
Big tub cream cheese (I used Philly Light)
Salt and fresh black pepper
Some Sage, if you have it.
Oilseed Rape

Serves at least 2-4, more depending on the size of your Squash!

Peel, scoop out the seeds and chop the Squash into 1 inch cubes (thats not critical BTW, you don’t have to be perfect!).  Put the chunks in a roasting tray and drizzle with the oil.  Put in the oven for around 15 – 20 minutes, roast until soft.

Peel the garlic gloves and add to the butternut along with the sage when its about half way cooked.

In the meantime, boil the kettle, make the stock and sit down for a bit.

When the roasting is done and the veg is soft, tip the whole lot into the biggest saucepan you can find.  Add the cream cheese, salt and pepper.  Add about half the stock and blend with a hand blender (or food processor if you have one).  Add the remaining stock as you wish, to the consistency you like.  Heat through again and serve.

Serve with toasted pumpkin seeds sprinkled on the top.  Stupidly easy to make and very rewarding to eat.  But wont make your bum big.

Super Quick Hot Chilli (Veggie Low carb style)

1 x 500g Bag Quorn Mince
1 x 700ml Sainsburys Organic Passata (or similar)
1 x Onion
1 x Tin drained kidney beans
1 good heaped teaspoon hot smoked paprika
1 good headed teaspoon chilli flakes (or a fresh chilli, finely chopped)
Splash of water, about two tablespoons.
Salt and Pepper 
1 x Knorr Vegetable Stock Pot
Salt and Pepper

Serves 4 (pretty well!).  I batched mine and popped it in the freezer for lazy easy eating later this week!  Easily adapted to non-veggie with lean British beef.

Literally chuck the whole lot in a large saucepan, stir very well and pop onto a medium/low heat for 20 mins stirring occasionally to stop it sticking on the bottom.  
Job done!

Serve with avocado, salsa, soured cream, cheddar, salad …. never fails to please!!!

Harrisa Spiced ‘Chicken’ Bake

1 x Packet Quorn fillets
1 x Tin chopped tomato
1 x desert spoon Harrisa paste (less or more, to suit your taste)
Chopped Veg i,e Peppers, Courgettes, Onion, Leek – try and stick to the good veg
Splash Rapseseed oil
Salt and black Pepper
80-100gs Strong Cheddar

This one is so stupidly easy and extremely tasty, 5 mins prep time, 20 mins in the oven.  Serves two as a main.

Defrost fillets quickly in the microwave.  Whilst that’s going on, finely chop your veg into strips.  I was very lazy and used half a bag of frozen peppers.

Put the veg in an over-proof dish, something like a lasagne tray is perfect.  Tip in the tommy-toes, season well and give a good stir through.

Slice up the fillets.  Heat the oil in a pan, chuck in the fillets and add the harrisa. Cook for a few minutes, then add to the baking dish and stir together.  Make non-veggie with real chicken breast and ensure cooked through at this stage.

Grate the cheese and add to the top.  Pop in oven for 20 mins.

Serve with some avocado.  YUM!

Halloumi and cucumber salad with a chilli dressing

1 block halloumi
1 chilli, finely chopped
2 tablespoons white wine vinegar
1 desert spoon of Splenda (or similar)
1 clove of garlic, finely chopped
1 cucumber, chopped in to nice sized batons
4 tablespoons water
Rapeseed oil, just a splash
Teaspoon sesame seeds and/or pinenuts (optional)

Serves 4 as a side or 2 as a main.  Takes 10 mins to prep and cook – but 35 mins start to finish, so a bit extra time needed to salt the cucumber, start before kids bath-time and do the rest after!!!

Chop the cucumber into 2 inch-ish long batons.  Pop in a sieve, sprinkle with a little salt and leave over a bowl for 30 minutes, drawing out the excess water.

Put the vinegar, sugar and water in a saucepan and bring up to almost boiling and then allow to simmer for a minute or two before taking off the heat.  Allow to cool down but add in the garlic and chilli whilst its still warm.

Rinse the salt off the cucumber and pat dry.

Toast the pinenuts and/or sesame seeds and set aside.

Use the same frying pan, chop the halloumi into 1-2 inch long batons, fry in a pan using a little oil until golden and delicious.

Put everything on a large plate and toss together, drizzling over the dressing.  Add a little at a time, to your taste.

Satisfying and lovely served with a few other bits and bobs, big green salad maybe …some avocado … I enjoyed it with veggie sausage, chopped into chunks, fried with a little Harissa paste.

More Comfort Food Alert: Sausage and ‘pasta’ in a Yummy, creamy mustard sauce

Yep, its veggie.  Yep its low-carb.

6 Quorn frozen sausages, defrosted and chopped into bite sized bits.
Rapeseed Oil, just a splash.
One onion, chopped into thin strips.
Handful of parsley, chopped (optional).
Desert Spoonful of whole grain mustard
Desert Spoonful of Djion mustard (English will do too).
Salt and black pepper.
One good sized courgette.
100 – 150 ml Single cream (or Alpro substitute, if you prefer)

Serves two, less than 20 mins including the prep time.  Hello happy tummys!

Ideally in a heavy based saucepan, heat the oil on a low heat.  Chuck in the onion stir around a bit and pop the lid on.  The onions sort of steam and caramelise at the same time.  You want them nice and soft and lightly browned, takes about 8 – 10 mins.

Whilst that’s going on, sort out your courgette.  Slice it up to look like either spaghetti, or Tagliatelle – whatever you prefer.  Chuck in a microwave friendly bowl, splash of water and cover – nuke for around 2 -3 minutes, until tender.

Now, chuck the sausage bits in with the onion, stir well and pop the lid back on and leave for about 5 mins, stirring occasionally (if you use real sausages, peel off the outer skin and roll up the meat into bite sized balls and then drop in).

In the meantime, finely chop your parsley if you have it!  I usually don’t and its still great without, just a little bit better with.

Finally lid off the saucepan, stir in the parsley, mustards and plenty of seasoning to the onions and sausage mix.  Remove from the heat, pour on the cream and mix well.

This is a fabulously comforting and satisfyingly tasty meal.  Its got a bit of a treat factor and when I make this, my Meat-a-saurus husband converts for the night and joins me in veggie heaven.

Adapted from Nigel Slater.