Spicy Bean Filled Yorkshires (14/11)

Serves 2

Ingredients

• 1 medium onion (chopped)
• Handful of frozen peppers
• 6 x mushrooms
• spray oil
• 425g can kidney beans
• 400g can chopped tomatoes
• good pinch of cumin
• good pinch of garlic powder
• oxo vegetable cube
• chilli flakes to taste
• 4 large Yorkshire puddings

Directions

1. Cook onions and peppers over a medium heat until softened
2. Drain the kidney beans and rinse. 
3. Add the tomatoes, kidney beans, cumin, garlic powder, crumbled vegetable cube and chilli to the pan and mix well.
4. Simmer gently for 10-15 minutes.
5. Warm the Yorkshires according to instructions and serve two to each person with spicy bean mix and no check vegetables on the side.

Again sorry for no pics I was so hungry when I sat down that I forgot. Next time.

*Adapted from the Scottish Slimmers simple book.

Baked Potato With Red Pepper Houmus (12/8)

Serves 1

I always cook my baked potato the night before and reheat it in the microwave at work.

Ingerdients

• 1 x baking potato around 225g
• 2 x tbsp reduced calorie houmus
• 1 x pepper out of a jar. (I prefer them out a jar as they have been grilled for you)

Directions

1. Preheat oven to 180C for fan ovens.
2. Pierce potato in several places.
3. Wrap in kitchen paper and cook in microwave on full power for 5 minutes.
4. Remove kitchen paper and wrap in kitchen foil and put in oven for 10 minutes.
5. Remove kitchen foil and put back in oven for another 10 minutes.
6. Whilst potato is cooking make up houmus by chopping up the pepper and mixing with houmus
7. Serve potato with houmus and pepper and salad on the side.

Sorry there is no picture I kept forgetting to take one as I was at work. Next time I will get one.

Creamy Smoked Paprika Chicken with Tagliatelle (16/7)

Serves 3

Ingerdients

• 3 x medium chicken breasts cut in to cubes
• 3 x small red peppers sliced
• 3 x clove garlic crushed
• 3 x tbsp of tomato puree
• 3 x tsp smoked paprika
• 300 ml chicken stock
• 6 x tbsp half-fat creme fraiche
• 120g of dry weight tagliatelle
• spray oil (I am a fan of fry light with garlic)

Directions

1. Spray a pan with oil and heat
2. Stir fry chicken and peppers for 5 minutes
3. Add garlic, tomato puree and paprika. Stir for one minute.
4. Add chicken stock and simmer gently for 10 minutes.
5. Whilst simmering cook tagliatelle according to instructions.
6. Stir in creme fraiche at end.

Serve with broccoli or other no check vegtables.

*recipe taken and altered from pep made easy book.

Cheese Omelet Tomatoes and Beans (9/8)

Serves 1

Ingredients

• 1 medium egg
• 2 egg whites
• 1 small onion (sliced)
• 4 mushrooms (sliced)
• 30g cheese
• 2 slices Aldi wafer thin ham
• 2tbsp baked beans

Directions

1. Spray a medium pan with spray oil. I am a new found fan of garlic fry light. Cook onions until starting to soften then add the mushrooms. When mushrooms and onions are cooked remove from pan.
2. Whilst onions and mushrooms are cooking put the eggs and egg whites into a bowl and whisk. 
3. Respray the pan that you used for the mushrooms and onions. Pour egg mix in to pan and swirl around to cover.
4. When the bottom is set add the cheese and put under the grill to set the top.
5. Pull out from under grill and place back on the hob on very low heat. Add mushrooms, onions and ham and fold over.
6. Serve with grilled tomato and beans.