Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Slow Cooker Tomato Pasta Sauce

A simple pasta dinner with my homegrown tomato slow cooker sauce.

INGREDIENTS

2 tbsp olive oil

1 finely chopped onion

1 clove of crushed garlic

Around 20 cherry tomatoes (halved or quartered depending on size)

Seasoning

METHOD

1, Fry the onion in the oil and add the crushed garlic.

2, Stir in the tomatoes.

3, Season well then tip into the slow cooker.

4, Cook on a low heat for around 8 hours.

5, Blitz them using a blender.

6, Serve the sauce simply as it is with pasta, Parmesan and fresh basil.

Chicken Cacciatore

I saw a photo of this dish on an instagrammers page last week and I’ve fancied making it ever since. I’ve found numerous recipes and combined lots of ideas to create this dish. It was really delicious- crispy chicken and a lovely rich red wine sauce. I’ll definitely make it again- a hit with the whole family.

Serves 4

INGREDIENTS

8 chicken thighs (skin on)

Plain flour

Seasoning

3 tbsp olive oil

2 red onions chopped

1 red pepper chopped

2 cloves of garlic crushed

1 glass red wine

200ml chicken stock

3 sprigs fresh thyme

10 black olives

400g chopped tomatoes

METHOD

1) Preheat oven to 180oC (fan)

2) Put the salt and pepper on a plate with the plain flour. Toss the chicken thighs in this mix to coat them.

3) Fry the chicken thighs in the olive oil until golden (a few minutes each side).

4) Remove the chicken from the pan and set aside.

5) Fry the onion and peppers until soft. Add the garlic and fry for a further minute. Season.

6) Keep the heat high and add the red wine. Boil for 2 minutes. Then add the stock. Boil for a further minute.

7) Add the tomatoes, olives and thyme.

8) Place the chicken on top and move to the oven. Do not cover and cook for 30 minutes.

9) Serve with spaghetti tossed in olive oil and black pepper.

Vege Pasta

We had this super quick vege pasta for tea last night. I always try and have a tin of ratatouille in the cupboard as it’s so useful for adding veggies to meals without all the prep.

Serves 4

INGREDIENTS

400g pasta

2 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1 clove garlic, crushed

Seasoning

1 400g tin ratatouille

1/2 jar sundried tomatoes, chopped

160g bag spinach

125g ball of mozzarella, chopped

Grated parmesan

METHOD

1. Start by getting 400g of pasta on the boil.

2. Fry the red pepper and onion in olive oil for 5 minutes.

3. Next add the garlic and fry gently for a further minute. Season.

4. Then add the ratatouille, sun dried tomatoes and spinach.

5. Finally stir in the cooked pasta and mozzarella.

6. Serve with grated Parmesan for extra cheesiness.

Cajun Cod with Puy Lentils

This is such a quick, easy recipe. The smoked paprika in the sauce gives it a lovely flavour. @merchantgourmet cooked puy lentil pouches are really convenient and cut the cooking time considerably.

Cajun Cod with Puy Lentils

Serves 4

INGREDIENTS

1 red onion, diced

2 tbsp olive oil

2 cloves garlic, crushed

150ml vegetable stock

Seasoning

5 sundried tomatoes, chopped

1 tsp smoked paprika

1 pouch @merchantgourmet cooked puy lentils

2 400ml tins chopped tomatoes

4 fresh cod fillets

METHOD

1. Fry the onion in the oil until softened.

2. Season and add the garlic, fry gently for a further minute.

3. Pour over the stock and simmer for 5 minutes.

4. Stir in both the tinned and sundried tomatoes, paprika and puy lentils.

5. Place the cod fillets on top and season.

6. Cover and cook on a low simmer for 15-20 minutes.

7. Check the cod is cooked through and serve.

Greek Salad with Halloumi

I love my monthly @sainsburysmag This month there were so many summery recipes to try. The Greek Halloumi Salad on page 12 was amazing! So fresh and zingy. The kids loved the honey and sesame marinade on the halloumi.

Hidden veg sauce and meatballs

Last night we had turkey meatballs and hidden veg sauce. I haven’t made a hidden veg pasta sauce in years as my children are older and I don’t believe there’s any need to hide the vegetables now (although my 10 year old still pushes courgette round her plate!). However, it’s a great way of getting vegetables into younger children and also it suits people who don’t particularly like the texture of certain foods.

The @morrisons turkey meatballs are a healthy alternative to beef especially if you cook them in the oven rather than frying them. They’re also really convenient if you don’t want to make your own.

INGREDIENTS

Turkey meatballs

1 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1/2 courgette, chopped

1 clove garlic, crushed

Seasoning

1 and half 400g tins chopped tomatoes

Spaghetti

Fresh basil

Parmesan

METHOD

1) Bake the meatballs in an ovenproof dish (no oil) at 180oC for 20 minutes.

2) While they’re cooking, fry the vegetables in the olive oil.

3) After 10 minutes, add 1 crushed clove of garlic and cook for a further minute.

4) Season, then add the tomatoes and heat through.

5) Turn off the heat and allow to cool slightly. Then blend in a nutribullet or use a hand blender.

6) Pour back into the pan, add the cooked meatballs and heat through.

7) Serve with spaghetti, fresh basil and grated Parmesan.