Lifestyle

Pinch of Nom stars reveal their favorite healthy and delicious lunch recipes

FOOD bloggers Kay Featherstone and Kate Allinson’s latest book, Comfort Food, features 100 slimming recipes and includes delicious yet healthy dishes.

On the second day of our exclusive 3-day series, Natasha Harding serves a selection of side dishes, snacks and light meals.

Food bloggers Kay Featherstone and Kate Allinson's latest recipes are perfect for winter and won't leave you piling up.

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Food bloggers Kay Featherstone and Kate Allinson’s latest recipes are perfect for winter and won’t leave you piling up.
On the second day of our exclusive three-day series, we bring you a wide selection of side dishes, snacks and snacks

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On the second day of our exclusive three-day series, we bring you a wide selection of side dishes, snacks and snacks
  • Excerpted from Pinch Of Nom Comfort Food: 100 Slimming, Satisfying Recipes by Kay Featherstone and Kate Allinson (Bluebird, £20), released 9 December. Photography: Mike English.

TACOS

Serve four

Per serving: 326 Kcal / 35g carbs

Sprinkle some grated Cheddar on top of the beef and add some lettuce

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Sprinkle some grated Cheddar on top of the beef and add some lettuce

YOU NEED:

For the taco mix:

  • Low-calorie cooking spray
  • 1 onion, peeled and diced
  • 1 red chili, seeded and diced
  • 250g minced beef 5% fat
  • 2 garlic cloves, peeled and smashed
  • ½ teaspoon onion seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon ground dill
  • ½ teaspoon sweet smoked paprika
  • 1 piece of braised beef with little salt
  • 150ml boiling water
  • Juice of lemon
  • 50g lightly salted tortillas
  • 10g Slimming Cheddar, finely ground

For the salad:

  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • juice of lemon
  • 4g fresh coriander, chopped

Serve:

  • 4 packs of low calorie soft tortillas
  • 40g Mature Cheddar, defatted, ground
  • 30g chopped lettuce

METHOD:

  1. Spray low-calorie cooking solution into the frying pan and over medium heat. Add onion and pepper and sauté for 2 minutes until soft, then add minced beef and sauté for 3 minutes until golden.
  2. Add the garlic, onion seeds, dried oregano, ground cumin, and paprika, then cook for 2 more minutes. Crush the stock and pour boiling water into it. Reduce the heat and let the mixture simmer for 5 minutes, until the meat is coated with a rich sauce. Add in the lemon juice and stir.
  3. While the beef is cooking, spread the tortilla on a baking sheet and top with finely ground Cheddar. Bake under hot grill for a few minutes until cheese is melted, then set aside.
  4. Place the salsa ingredients in a small bowl and stir until everything is coated in the lime juice. Now you are ready to assemble. Fold a tortilla wrapper into a cone and put some beef mixture in it, then add a layer of cheese nachos down one side of the wrap.
  5. Sprinkle some grated Cheddar on top of the beef and add some lettuce. Repeat with the other three tortillas.
  6. Finish the tachos with some salsa and serve.

COWBOY FRIES

Serve four

Per serving: 364 Kcal / 50g carbs

When the fries are golden, remove from the oven and top with beans, grated cheese, and bacon

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When the fries are golden, remove from the oven and top with beans, grated cheese, and baconCredit: Pinch of Nom

YOU NEED:

  • 700g potatoes
  • Low-calorie cooking spray
  • 3 medals uncooked bacon Sea salt and freshly ground black pepper
  • For the top layer:
  • ½ onion, peeled and diced
  • 1 teaspoon garlic seeds
  • 1 tablespoon BBQ seasoning
  • 1 teaspoon English mustard powder
  • ½ teaspoon smoked paprika
  • 1 x 400g chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Henderson or Worcestershire sauce
  • 1 teaspoon granular sweetener
  • 1 x 400g butter tin, drained and rinsed
  • 80g Mature Cheddar, defatted, ground

To go along (optional):

  • 75g mixed salad (+ 15 kcal per serving)

METHOD:

  1. Preheat oven to 200C / 180C fan / gas mark 6. Cut potatoes into 1cm (½in) thick fries. (We like the skins intact, but you can peel them off if you want.)
  2. Spread evenly over baking tray, spray low-calorie cooking spray and season with a pinch of salt and pepper, then bake in the oven for 45 minutes, flipping halfway and shaking the tray.
  3. Place bacon medallions on another baking tray and bake in oven with fries for 10-12 minutes or longer if you want crispy bacon.
  4. Remove and cut into small pieces. Save for later. While the fries are cooking, make your toppings. Spray low-calorie cooking solution into the frying pan and over medium heat. Add the onion and sauté for 5 minutes until soft, then add the garlic granules, BBQ seasoning, mustard powder, and smoked paprika. Cook for 1 minute.
  5. Add the tomatoes, balsamic vinegar, Henderson or Worcestershire sauce, and sweetener, then simmer and cook for 10 minutes. Add the peanut butter, stir well and cook for another 10 minutes.
  6. When the fries are golden, remove from the oven and top with beans, grated cheese, and bacon. Return to oven for 10-15 minutes until cheese is melted and thickened. Serve with your choice of musical accompaniment.

CHEESE AND ONION MASH

Serve four

Per serving: 252 Kcal / 40g carbs

Place under hot oven for 3-4 minutes until cheese is melted and golden

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Place under hot oven for 3-4 minutes until cheese is melted and goldenCredit: Pinch of Nom

YOU NEED:

  • 750g potatoes, peeled and cut into pieces
  • Low-calorie cooking spray
  • 2 purple onions, peeled and thinly sliced
  • 1 teaspoon balsamic vinegar
  • 80g Mature Cheddar, defatted, ground
  • Sea salt and freshly ground black pepper

METHOD:

  1. Put the potatoes in a pot with enough water to cover the potatoes, add a little salt and bring to a boil. Cook for about 15-20 minutes until tender. While the potatoes are cooking, add the onions.
  2. Spray low-calorie cooking solution into the pan, reduce heat, add onion and sauté for about 10 minutes until soft and starting to brown. Add a pinch of salt and balsamic vinegar at the end of the cooking process.
  3. Preheat your oven. When the potatoes are cooked, drain and mash.
  4. Stir in the sautéed onion and 3/4 grated cheese. Season to taste and season with salt and pepper to taste.
  5. Place the mashed potatoes on an insulated plate and sprinkle the rest of the cheese on top. Place under hot oven for 3-4 minutes until cheese is melted and golden.
  6. Serve with your choice of musical accompaniment.

Chicken Cream Soup

Serve four

Per serving: 172 Kcal / 26g carbs

Stir in shredded chicken, season with salt and pepper to taste.

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Stir in shredded chicken, season with salt and pepper to taste.Credit: Pinch of Nom

YOU NEED:

  • Low-calorie cooking spray
  • 2 onions, peeled and sliced
  • 3 garlic cloves, peeled and smashed
  • 1 celery, chopped
  • 2 skinless, boneless chicken thighs (fat removed) – about 150g . total
  • 1 large potato (about 400g), peeled and cut into 2cm (¾in) pieces
  • 1.2 liters of chicken stock (2 tablets of very low salt chicken stock dissolved in 1.2 liters of boiling water)
  • 1 tablespoon white wine vinegar
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ tablespoon dried tarragon
  • 1 small head of cauliflower, flowers only
  • Sea salt and freshly ground black pepper

METHOD:

  1. Spray low-calorie cooking solution into a large saucepan and over medium heat. Add the onion, garlic and celery and simmer for 5 minutes, until the onion starts to soften, then add the rest of the ingredients to the pan, stir well.
  2. Bring to a boil, reduce heat and cover the pan. Cook for 35-40 minutes, until potatoes are tender and chicken is cooked through.
  3. Remove the pan from the heat, remove the bay leaves and discard. Place the chicken thighs in a bowl and shred the meat with a fork.
  4. Using a blender in the pan, or a food processor, blend the rest of the ingredients until the soup is smooth. Add shredded chicken to stir-fry, season with salt and pepper to taste, put on a plate.
Batch Lady shares recipe for cauliflower tikka masala

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