Tag Archives: healthy meals

Bacon, Chard and Rosemary Pasta

Swiss chard is such an easy veggie to grow and it gives you back time after time. Plant a few seeds, water and care for a few plants lovingly and you will find you always have bountiful supply. 

Some interesting chard facts.

  • Swiss chard was discovered by a Swiss botanist – hence it’s name.  
  • It is a member of the goosefoot family, called this due to the leaves looking like a goose foot.
  • Chard is packed with nutrition including vitamins A,C, K plus magnesium, potassium, iron and fibre.

So the question is what to do with it? The great news is it goes in virtually everything. I’ve added baby leaves to smoothies, savoury muffins and scones. Then use it like you would spinach in dhal, stir fry and omelette. Or wash it and freeze, I’m totally up for an easy life and don’t cook it before freezing. I find it works fine to add to casseroles and other meals where you add as it cooks.

One of the easy summer recipes I sometimes pull out the back of my mind when the chard patch and my mind are overflowing, and I need to cook but also need a break – this chard and pasta dish. It works so well. The rosemary gives it a warm lift and the bacon adds the saltiness, plus it means my children eat it. Now my boy isn’t a fan of his greens, but will eat this meal all up. It goes to show sometimes it is what a food is paired with that matters.

I let my children decide their own portions of this meal and eat according to appetite. My eldest girl after a busy day at school had seconds, my boy cleared his plate and was satisfied. My toddler ate off my plate too! 

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Bacon, Chard and Rosemary Pasta

Cook Time 20 minutes
Servings 4

Ingredients

  • 150 g bacon chopped into bite sized chunks
  • 1 tbsp fresh rosemary chopped
  • 2 cloves garlic crushed
  • 1 tin chopped tomatoes
  • 200 g chard leave it whole
  • 150 g mushrooms chopped
  • seasoning
  • 300 g pasta

Instructions

  1. Chop up the bacon, remove the fat and heat a non stick pan. Then cook the bacon for a few minutes.

  2. Add the rosemary and garlic, stir round to release the the flavours.

  3. Next add the chopped tomatoes and allow to come to a simmer.

  4. Cook the pasta.

  5. Wash the chard, chop any huge leaves. Place into the pan and allow it to wilt down.

  6. Chop the mushrooms and add these to the pan, allow the sauce to simmer for 5 minutes then turn off the heat and put the lid on. 

  7. When the pasta is ready mix the sauce in and serve.

Healthy Butternut and spinach lasagne

Vegetable lasagne is one of my all time fav dishes. Super comfort food, I was looking for a way to make it healthier, not too long in the making and pack it full of veggies. I may have done it 🙂 Cooking around a baby, a toddler and a chatty, needing attention school girl means cooking needs to be simple and quick for school night meals, I managed to do this one in stages. Butternut squash was prepped at lunchtime and left. Tomato sauce was prepped after school. It was all assembled during the afterschool ballet class then popped in the oven. WIN.

Butternut squash and bean lasagne 2

Plates were literally licked clean (mental note to work on table manners in our house) and everyone had seconds. There were, of course, fights over the cheese topping. It was one of those meals for me that I just wanted to keep eating. However I listened to my stomach. Sigh. Sometimes intuitive eating is not that much fun 😉

A great meal for upping the veggie content of your meals for the week, a meat free feast. 

Butternut squash and bean lasagne 1

Butternut and spinach lasagne
Serves 4
A not-so-complicated, delicious vegetable lasagne recipe
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
764 calories
137 g
19 g
9 g
38 g
4 g
868 g
519 g
19 g
0 g
3 g
Nutrition Facts
Serving Size
868g
Servings
4
Amount Per Serving
Calories 764
Calories from Fat 76
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 519mg
22%
Total Carbohydrates 137g
46%
Dietary Fiber 21g
86%
Sugars 19g
Protein 38g
Vitamin A
59%
Vitamin C
50%
Calcium
33%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium butternut squash
  2. 1 medium onion
  3. 2 cloves garlic
  4. 1/2 aubergine, chopped
  5. handful of chopped chives
  6. 400g chopped tomatoes
  7. 1 tbsp tomato puree
  8. black pepper
  9. 2 large handfuls of greens or spinach
  10. 400g tinned beans
  11. 8 lasagne sheets
  12. 100g half fat creme fraiche
  13. 150g cottage cheese
  14. 50g cheddar cheese
Instructions
  1. Peel, chop and boil/steam the squash until it is soft. Now blend in a food processor and set aside.
  2. Chop the onion and saute in a pan. Add the crushed garlic. Add the aubergine and cook for a few minutes.
  3. Stir in chopped tomatoes and herbs, tomato puree and black pepper.
  4. Now slice the greens/spinach and add those to the sauce.
  5. Add the beans and stir well.
  6. Simmer for 10 minutes. Set aside to cool.
  7. Mix creme fraiche with cottage cheese.
Now layer it all up
  1. Butternut squash
  2. Tomato sauce
  3. Lasagne sheets
  4. Butternut squash
  5. Tomato sauce
  6. Lasagne sheets
  7. Creme fraiche and cottage cheese topping
  8. Top with grated cheese.
  9. Cook at Gas Mark 5 for 40 minutes.
beta
calories
764
fat
9g
protein
38g
carbs
137g
more
Dietitian UK https://www.dietitianuk.co.uk/

Bacon and Kale Pasta

It’s a new year and I’m trying out new meals. This is one recipe idea I’ve had scribbled down in my ideas book for ages, but I’ve not had the guts to try it out on the family. Now my lot are good at trying new things and generally I’m pretty lucky as they eat most things. But I wasn’t convinced that they would see this as a hit. Pasta, yes, bacon, yes… but kale and red cabbage too? I went for it as we had all the right ingredients just waiting to be used up.

However I was very pleased I went with it. It was an all round hit. Everyone had seconds. Maybe I should grow kale this year. 

Dietitian UK: Bacon and Kale Pasta 

Miss K:  “Mummy I love it, love it”.

Toddler boy: banging his bowl asking for more – admittedly he wanted the pasta more than the kale.

This is a fresh tasting, zingy pasta dish, with crunch from the kale and a hit of saltiness from the bacon and the cheese. 

Bacon and Kale Pasta
Serves 4
A fresh, zingy, crunchy pasta dish packed full of antioxidants and vitamins K, A and C.
Write a review
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
390 calories
66 g
13 g
8 g
17 g
2 g
286 g
347 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
286g
Servings
4
Amount Per Serving
Calories 390
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 13mg
4%
Sodium 347mg
14%
Total Carbohydrates 66g
22%
Dietary Fiber 6g
26%
Sugars 7g
Protein 17g
Vitamin A
250%
Vitamin C
271%
Calcium
17%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp rapeseed oil
  2. 6 rashers of back bacon
  3. 1 onion diced
  4. 300g mixed kale and red cabbage chopped
  5. 1 garlic clove crushed
  6. 1 tsp dried rosemary
  7. 1 chilli finely chopped (optional) we added this after to the adults dishes
  8. 1 lemon, juiced
  9. 250g pasta (gluten free if required)
Instructions
  1. Heat the oil in a pan, add the chopped bacon and cook for a few minutes along with the onion.
  2. Now turn down the heat and add the kale, along with a splash of water if needed.
  3. Cook gently for 10 minutes, meanwhile cook the pasta.
  4. Add the garlic, rosemary and optional chilli to the kale.
  5. Strain the cooked pasta, adding a spoon of the water to the kale.
  6. Mix the pasta into the kale and add the lemon juice.
  7. Serve topped with grated hard cheese.
beta
calories
390
fat
8g
protein
17g
carbs
66g
more
Dietitian UK https://www.dietitianuk.co.uk/
 

 

Peppers stuffed with Quinoa (Wheat free, GF, DF)

I love vegetarian food, though I’m not actually a vegetarian. I love the colours, flavours and creativeness of it. We tend to have meatless meals 3-4 days a week and use lentils, beans and pulses a lot.

Last week I really fancied having a go with Quinoa, its not something we eat that often but being wheat free I can’t eat cous cous and had had an urge for making stuffed peppers, plus the baby hadn’t given Quinoa a go yet.

These came our really well, even if my husband had to take his in a plastic tub back to work to eat as his on-call phone rang! His comments were that it was difficult to eat without a knife but the Quinoa was delicious and nutty. The baby managed to eat hers all without a knife 😉 fingers sufficed and the whole lot went quite quickly, so I’m taking that as a compliment.


Recipe:

Remove the stalk and seeds from the pepper and then halve them, roast in the oven for about 30 mins at Gas Mark 5.

Saute a mix of veggies (I used mushrooms and courgettes), cook the Quinoa using stock and then add to the veggies with a little stock and plenty of fresh herbs.

Stuff it all in the pepper and top with grated cheese, bake until the cheese bubbles (Use Cheezly if you are dairy free as it melts best). Yum yum.

Fresh, Fresh, Frittata.

I love summer. Firstly because I am so not built to enjoy a cold climate, the first sign of chillier days and the jumpers, fur lined boots and gloves come out. I end up wearing gloves inside and out when it’s properly cold. But I also love summer produce. Especially anything that I can get to grow in my garden. Having had a baby this year I’ve not managed to be as green fingered as I’d like, but we’ve still done quite well with white and red currants, plums coming out of our ears, greengages, carrots, tomatoes, lettuce, spinach, potatoes, kale, onions and courgettes. A post to come on the courgettes as they deserve it, I have a bountiful harvest of them.

Last night after a tiring day with a teething baby I set about thinking up a quick, easy, healthy dinner that required minimal thought and energy. Here’s what I came up with….

A fresh frittata using eggs laid that morning by our resident chickens, kale, courgettes and herbs from the garden and all the leftovers I could find in the fridge. Frittata’s are great for using up leftovers. Served it up with a salad using some home grown lettuce and a quickly made coleslaw. Yum and super healthy.