The nights are drawing in and autumn is getting closer by the day but I’m clinging on to summer by the food I’m cooking I’m not ready to let go yet ! Tray bakes filled with colour and bursting with flavours really help especially when the weather outside is rubbish
Pre heat your oven
Slice the chorizo , half the cherry tomatoes and cut the peppers into pieces and add to an oven proof dish
Add the meatballs
Season with salt and pepper and place in the oven and cook for 30 minutes giving it a good stir half way through , the oil from the chorizio and the juices from the meatballs make a delicious dressing so coat the peppers and tomatoes with it
Once the meatballs are cooked and the peppers are soft add the feta cheese and place back in the oven and continue cooking until the cheese has started to brown
Once it’s cooked spoon into bowls and sprinkle with some black pepper serve and enjoy 😊
Apologies for being so quiet on here it’s summer holidays here for me and I really don’t cope very well with no routine ,so I have been struggling a bit of late , so I gave my head a wobble and here I am back in control , a really simple curry that’s packed full of flavour and has a real comfort food feel about it …..
Chicken tikka paste
Salt & pepper
Melt the butter in a large pan and add the chicken thighs and season well with salt and pepper
Heat the oven 180c / gas mark 5 a moderate heat to keep the chickens cooking whilst you make the curry sauce
Once the chickens are browned on both sides place in the oven to ensure they are cooked all the way through
In the pan you have just removed the chickens from there should be some left over juices, add the onion mushrooms and garlic and fry until soft .
Add the tikka paste and give it a good stir .
Add 1/2 a can of coconut milk and the spinach and stir until the spinach is all wilted
Re add the chicken and spoon the mixture on top of the chicken and simmer until it’s warmed all the way through
This is a bit fiddly not difficult fiddly just not as easy as a one pot , but it’s worth it ! I used Edam cheese but mozzarella is fine or any cheese of your choice
Edam cheese slices
Salt and black pepper
Pre heat oven cut the peppers in half and place on a baking tray and cook in the oven until they are soft usually about 30 minutes
Cook your steak to your liking and wrap in foil and keep to one side
In a separate pan heat some olive oil and fry your onion and mushrooms season with salt and black pepper
Slice the steak and add to the pan with the onion and mushrooms
Once the peppers are soft remove from the oven and place some cheese in the pepper I used a wine glass to cut a circular shape once you have put the cheese in the pepper spoon the steak onion and mushroom mixture into the pepper
Cover the tops of the mushrooms with cheese and sprinkle with Italian seasoning and place back in the oven to melt the cheese
Serve 2 peppers per person , Spoon and remaining mixture on top of the peppers and enjoy 😊
Ideally this needed spinach but I didn’t have any much to my husband’s delight ! I had to add some greens into the mix so I used my emergency garden peas that I keep in the freezer , they are not keto friendly so just remember that if you add them and count the carbs so you don’t go over your allowance .
Garlic and herb philly cheese
Peas / ideally spinach.
In your pan melt a decent knob of butter
Add the chicken thighs and brown on both sides until almost cooked all the way through
Remove from the pan and place on a tray in the oven to continue cooking
In the pan you had the chickens in there will be some lovely juices in there so just add the mushrooms and pancetta and fry until the mushrooms are cooked and throw in the peas
Bring a pan of slightly salted water to the boil add your broccoli or veg of your choice and cook to your liking
Add the Philadelphia garlic and herb cheese and give it a good stir it should start to melt , the smell with the pancetta at this point is amazing
Add a glug of double cream be careful not to add too much , season with pepper no need for salt as the pancetta is quite salty so use that to season your sauce
Drain the veg and leave in the sauce pan
Re-add the chicken to the cheese sauce and coat the chicken with the sauce once it’s beginning to bubble you are ready to serve
Place the broccoli on the plate spoon on the chicken and cheese sauce add a little bit more black pepper if you wish
Who wants to be a slave to the cooker ? Umm not me don’t get me wrong I like cooking , I like trying new recipies but when it comes to dinner time it need to be prepped cooked and served especially midweek when life is a bit busier. Marinade in the morning or the night before then it’s a case of throwing it in the pan and voila !
Red yellow & green peppers
For the marinade
I used chicken fillets for this recipe , but thighs would work well . Place the chilli flakes paprika crushed garlic and oregano in a bowl add a good glug of olive oil and little bit of water and give it a good stir
Season the chicken with salt and pepper and add the chicken to the spices and cover . Leave in the fridge until you are ready to use .
For the salsa
On the vine tomato
Red or green chilli
Deseed the tomato and cut into small pieces and the chilli. Dice the cucumber and red onion and place them all in a bowl and give it a good stir
In a large pan heat some olive oil , remove the chicken from the marinade and place in the frying pan and fry until it starts going brown
Add the sliced peppers and fry until they soften and the chicken is cooked all the way through .
Cut off 2 leaves of the Romano lettuce and rinse under a tap pat dry with kitchen towel and place in your bowl .
Sprinkle some of the salsa over the lettuce and spoon the chicken over the lettuce and sprinkle a little bit more salsa on top and to finish a dollop of sour cream .
Your tacos are now ready to eat …. if your really want to indulge you can sprinkle some cheese on top and then the sour cream but I forgot this time ….
I found this chicken cordon bleu in the hairy dieters cookbook , the chicken cheese and ham is spot on with keto , however they have it with sweet potato fries which is great just not on keto !! I’ve used cherry tomatoes in the veg be mindful as they contain natural sugar and not 100% keto friendly but they taste amazing and too good to leave out !
Emmental cheese slices
Salt & pepper
Make a slit in the chicken breasts cover with cling film and bash with a rolling pin so that the chicken is flatter ,open the chickens so it’s like a butterfly place a Slice of ham and a slice of cheese inside and fold so the chicken is back into a fillet shape ( the cheese and ham should be like a filling inside the chicken ) season with salt and pepper and leave to one side
Preheat oven to a moderate heat
Roughly chop the peppers mushrooms onions cherry tomatoes place on a baking tray and sprinkle with the garlic salt and drizzle with a good glug of olive oil
Place the veg in the oven
In a large shallow pan melt some butter place the chickens in the pan and cook on both sides a good 6-7 minutes and they should go a lovely golden colour ( please make sure your chicken is cooked all the way through )
Once the veg are soft remove from the oven and place on a plate . Remove the chicken from the pan and place on top of the veg .
This dish was just something else , and I will be making it again . It was so easy and bursting with flavour I really wanted a slab of bread to mop up the sauce , but thankfully I didn’t . This would probably be lazy keto due to the sundried tomato but I would 100% say they are worth it , next time I would chop them a bit smaller but that’s a minor issue .and personal choice .
Olive oil / butter
Veg stock ( no more than 100 mls )
Salt & pepper
In a large pan heat the oil pan fry the salmon skin side down and season with salt and pepper
Cook for 5 minutes and flip so that it cooks on the other side and cook for a good 5 minutes remove from the pan and set to one side
In the same pan fry the onion garlic sautée the spinach add the vegetable stock and season with salt and pepper
Add the sun dried tomatoes and give it all a good stir
Add the double cream and stir again
Add the Parmesan cheese and stir until it’s all melted . Re add the salmon back to the pan and warm through spoon the sauce over the salmon
This is a super easy tasty supper , I chose sprouts broccoli, green beans and peas but you can choose any veg you like . I’ve said this before and I will say it again be mindful when using peas when following a low carb diet as they are quite high in carbs but so long as you are within your allowance of calorie counting then no reason you shouldn’t use them !
For the sauce
Salt & pepper
Boil the veg that needs boiling and shred the sprouts
Heat a knob of butter in a large frying pan and sear the chops on both sides and remove them and place to one side , chops don’t really take long but if you prefer them not so pink leave them cook a little longer .
In the frying pan stir fry your sprouts drain the boiling veg and add to the pan with the sprouts
In a little pan add some butter the diced shallots garlic and soften , add the Dijon mustard I used 2 teaspoons and a dash of Worcester sauce season with salt and pepper and then add the double cream give it a good stir
The sauce will go a nice thick creamy consistency
Remove veg from heat and share between plates place chops on top and pour over the creamy sauce