Poached egg, pea & bacon spaghetti

Inspired by a Sainsbury's recipe card, I whipped up the most delicious spaghetti.

So simple - smoked bacon, peas & spinach mixed with spaghetti just with a little olive oil and some cheddar

 The best part is the oozing yolk of the poached egg 

And the garlic with the smoked bacon, ooof.

Serves 2

- 200g spaghetti

- 4 rashers of smoked bacon, chopped (I used the Sainsbury's be good to yourself smoked medallions)

- 2 cloves of garlic, crushed

- 125g frozen peas

- olive oil

- generous handful of extra mature cheddar cheese, grated

- 100g fresh spinach leaves

- 2 eggs

- black pepper

1. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

2. Meanwhile, fry the smoked bacon and garlic until cooked then keep warm.

3. When the spaghetti is 5 minutes from being cooked, add the peas to the same pan. When both the pasta and peas are cooked, drain and return to the pan.

4. Add the bacon and garlic to the pasta and peas, drizzle with some olive oil, and add the grated cheddar and the spinach. Over a low heat, stir until combined and heated through. Serve onto some pre-heated plates to keep warm.

5. Bring a pan of water to the boil and gently crack in both eggs - poach for two minutes then remove from the water with a slotted spoon and place on some kitchen paper to drain before carefully placing on top of the pasta. Finish with some black pepper, and voila!

Enjoy :)

What I Ate Wednesday

I don't normally do this type of post but I really enjoy reading What I Ate Wednesday posts and looking at what other people eat throughout the day, so I thought I would give it a go and see if you find it interesting/helpful!

Breakfast

I have this most days - a cup of mango & passion fruit green tea, and a bowl of branflakes with milled linseed mix, raisins, sultanas & cranberries mix, pumpkin seeds and skimmed milk.

Lunch

Today was strange - I nearly always have a banana or some sort of snack between breakfast and lunch (I have to eat every 2-3 hours or I get so hungry), but I had an early lunch instead. It was a tuna mayo sandwich with spinach leaves, in Hovis wholemeal seed sensations bread - the best bread ever!

Snacks

I have recently discovered these Belvita strawberry & yogurt wholegrain breakfast biscuits and they are amazing for an energy boost throughout the day and taste so yummy! I would never survive off one of these for breakfast though... and of course I had my usual banana right before I went in the gym.

 After the gym I always have a Juice Plus shake, I have the vanilla one and just fill it up with water at the gym so I can have it straight after my workout. It is so so good for rehydrating after a workout, I just feel so energised after drinking this and won't feel hungry for a while after (although I do find that this is because a workout just gives me more energy anyway). This shake will give me some good nutrients and help repair my muscles etc as it has quite a high protein content. It definitely stops any post-workout-shakes too, from low blood sugar levels or overworked muscles!

 I also had a multi-seed Ryvita thin with some tzatziki while I was cooking my dinner but I forgot to take a photo of this...

Dinner

I cooked something new tonight, inspired by a Sainsbury's recipe card it's spaghetti with bacon, garlic, peas, spinach, cheddar cheese and a poached egg. It was amazing!! So delicious - keep checking back for the recipe as I will be posting it soon.

 And of course, I cannot go a day without some sort of chocolatey treat and tonight it was some Galaxy cookie crumble chocolate mmm. The honeycomb one is also amazing!

Sweet Potato Cottage Pie

Cottage pie is the perfect way to feed all the family - it contains 5 different vegetables, and is delicious and very filling - it will go a long way so is great value for money. You can prepare it in advance, and is a great way to get in some veggies without really noticing. Also perfect as a meal for one or two as you will be left with portions for the rest of the week or to freeze and re-heat at a later date.

Just look at that cheesy goodness making it the ultimate 'healthy' comfort food!

Sweet potato is a great alternative to normal potatoes as not only do they have a great flavour, but they are also higher in vitamins and have a lower GI, so they transform the traditional cottage pie to a more tasty and healthy meal for the family!

Serves 4

- 2 medium-large sweet potatoes, peeled & chopped

- olive oil

- 500g pack of extra lean beef mince

- 2 onions, chopped

- 2 carrots, chopped

- 4 cloves of garlic, crushed

- 5 large mushrooms, sliced

- few generous glugs of Worcester sauce

- tomato ketchup (or tomato purée, if you have it)

- dried mixed herbs

- small handful of plain flour

- 500ml beef stock

- 200g frozen peas

- dash of milk

- knob of butter

- salt & pepper

- 75g extra strong cheddar cheese

1. Bring a large pan of salted water to the boil and cook the sweet potato until soft (about 20 minutes), and pre-heat the oven to 180 degrees.

2. Meanwhile, drizzle some olive oil into a large saucepan and brown the mince. Add in the onion and carrot and cook for a few more minutes.

3. When softened, add the cloves of garlic, mushrooms, Worcester sauce, tomato ketchup, dried herbs and flour, and mix together until combined.

4. Pour in the prepared beef stock and bring to the boil, then add the frozen peas. Simmer for about 10 minutes or until reduced and thickened.

5. Drain the sweet potato when cooked and return to the pan. Pour in some milk, butter and season, then mash until smooth.

6. Pour the mince mixture into a large oven-proof dish, then smooth the sweet potato mash on top using a spoon. Grate the cheddar on top and bake in the pre-heated oven for about 20 minutes, or until piping hot in the middle and golden on top.

7. Serve hot from the oven with green veg of your choice (I had long-stemmed broccoli!)

Enjoy :)

Chicken, broccoli & stilton pasta bake

A great pasta dish to make in advance for a quick, family meal, or to re-heat for lunches in the week!

This pasta bake is really moist and full of flavour - it would also be great with bacon in too.

I have posted a similar recipe before, here.

Serves 4

- 450g pasta (I used penne and farfalle)

- olive oil

- 4 chicken thighs (or breasts), chopped

- 4 cloves of garlic, crushed

- 2 onions, chopped

- 1 large broccoli, chopped small

- 50g butter

- 50g plain flour

- 500ml milk

- few dashes of Worcestershire sauce

- salt & pepper

- pack of stilton, crumbled

- parmesan, grated

1. Cook the pasta in a large pan of salted water according to packet instructions.

2. Meanwhile, fry the chicken thighs in olive oil until browned, then add the garlic and onion. Once cooked, leave to one side.

3. When the pasta is about 5 minutes from the end of its cooking time, add the broccoli florets. When the pasta is cooked, drain with the broccoli and set aside.

4. To make the white sauce, melt the butter in a saucepan then stir in the flour. Using a whisk, over a low heat, gradually whisk in the milk until fairly thick - not too runny but enough to generously coat all of the pasta and ingredients.

5. Add the Worcestershire sauce and season to taste then take off the heat.

6. Return the pasta and broccoli to the large pan they were cooked in, then stir in the chicken and onions, and coat in the white sauce, stirring until well mixed. 

7. Stir in about 3/4 of the crumbled stilton, then pour the pasta into a large baking dish. Pre-heat the oven to 200 degrees.

8. Top the basta bake with the remaining stilton and sprinkle with a generous amount of grated parmesan.

9. Bake in the oven for about 20 minutes, or until bubbling and golden on top! (May need longer if prepared way in advance - make sure it is piping hot in the middle)

Enjoy :)

Bulgur wheat stuffed pepper

This is an even healthier version of cous cous stuffed pepper, where the cous cous is swapped for bulgur wheat (lower in calories, higher in fibre etc), and goats cheese swapped for spring onions. The flavour is still amazing thanks to the red pesto, sun dried tomatoes, spring onion & parsley, so you really can enjoy a nutritious meal.

Serve with green vegetables or a big handful of fresh spinach leaves!

Serves 1 as a main, or 2 as a starter
- 1 large red pepper
- olive oil- 75g bulgur wheat
- 2 tsp red pesto (I used a Napolina tomato & garlic one)
- salt & pepper
- fresh parsley, chopped
- sun dried tomatoes, chopped
- spring onions, chopped
- 1/2 slice of bread, crumbled

1. Pre-heat the oven to 180 degrees.
2. Cut the red pepper in half and de-pip it. In a baking tray, brush the pepper inside and out with olive oil. Place in the oven for 10 minutes to soften.
3. Meanwhile, cook the bulgur wheat according to packet instructions - on the hob in boiling water for around 15-20 minutes.
4. Remove the peppers from the oven (they should be softer and have a bit of colour).
5. When the bulgur wheat is cooked, stir the pesto, season with salt & pepper, and stir in as many sun dried tomatoes, spring onions and parsley as you wish.

6. Stuff each pepper half with the bulgur wheat mixture, sprinkle with the chunky breadcrumbs then bake in the oven for another 15-20 minutes, or until the pepper is cooked and the breadcrumbs crisp. Serve straight away!

Enjoy :)

Chorizo & rosemary pasta

This comforting pasta dish has amazing flavour from the smoky chorizo, rosemary and rich tomato sauce.

And the best part is - it all cooks in one pan, so it is a perfect quick and easy mid-week meal!

And a great way to incorporate spinach into your diet.

Serves 2
- olive oil
- 2 cloves of garlic, crushed
- 1 large onion, chopped
- few sprigs of rosemary, leaves chopped
- 400ml chicken stock (or vegetable)
- tin of chopped tomatoes
- 200g farfalle (or any other pasta)
- 250g chorizo, sliced
- 200g baby leaf spinach

1. Heat the oil in a large pan, and fry the garlic and onions for a few minutes, then stir in the rosemary.
2. Make up the chicken stock in a jug then pour into the pan with the chopped tomatoes and bring to the boil.
3. Add the pasta to the pan then cover and simmer for about 10-12 minutes, or until the pasta is cooked. Keep checking and stirring to make sure the pasta doesn't stick to the bottom, and add more water if needed.
4. When the pasta is cooked and the sauce is reduced, stir in the sliced chorizo and spinach until wilted and all mixed together. Then serve with some fresh rosemary on top!

Enjoy :)

Fusilli with smoked salmon

Smoked salmon is good enough on its own. But in a creamy, white wine & parmesan sauce... heaven.

A comforting dish for a special night or a weekend treat.

Serves 2
- 200g fusilli
- 25g butter
- 1 clove of garlic, crushed
- 1 onion, finely chopped
- 4 tbsp white wine
- 150ml double cream
- squirt of lemon juice
- salt & pepper
- 50g parmesan, grated
- 120g smoked salmon
- garlic bread, to serve

1. Bring a large pan of salted water to the boil, and cook the fusilli according to packet instructions, around 15 minutes.

2. Melt the butter in a pan and fry the garlic and onion for a few minutes. Add the wine and bring to the boil, cooking for a further few minutes.

3. Pour in the cream, lemon juice, seasoning, and just over half of the parmesan, stirring over a low heat.

4. When the pasta is cooked, drain and add to the pan with the sauce. Stir until the pasta is coated, then add the smoked salmon and mix well.

5. Heat through for a minute, then serve with some garlic bread, and sprinkle the remaining parmesan on top of the pasta.

Enjoy :)

You might also like to try my tuna spaghetti recipe!

Cider & wholegrain mustard chicken

Tender chicken thighs in a creamy, cider sauce with a wholegrain mustard & parsley tang.

Best served with rice and tenderstem broccoli

Serves 2

- olive oil

- 250g chicken thighs

- 1 onion, chopped

- 1 garlic clove, crushed

- 200ml cider

- 100g crème fraiche

- 2 generous tsp wholegrain mustard

- handful of fresh parsley, chopped

1. Fry the chicken thighs in the olive oil in a deep pan until cooked, then remove and set aside.

2. Fry the onion and garlic in the same pan then add the cider and bring to the boil.

3. Return the chicken to the pan and cover and simmer for ten minutes, or until reduced.

4. Stir in the crème fraiche, mustard and parsley - bubble for 5 minutes then serve on a bed of rice.

Enjoy :)

Butternut squash, mushroom & stilton risotto

Comforting & delicious

The blue cheese gives this dish a gorgeous, strong flavour which works perfectly with the more subtle flavours of the mushrooms and butternut squash. The best part - it all cooks in one pan!

 Sorry for the un-appetising photos, but butternut squash and mushrooms don't make the most pleasant of colours...

Serves 2 (big portions)

- olive oil

- 1 onion, chopped

- 1 tsp lazy garlic, or 1 fresh clove, crushed

- 200g butternut squash, chopped into chunks

- 150g mushrooms, sliced

- 125g brown rice

- 500ml vegetable stock (use 1 and a half vegetable stock cubes)

- dried sage & parsley

- 50g stilton, crumbled (or any blue cheese)

1. In the oil, fry the onion and garlic for a few minutes. Add the squash and mushrooms and fry for a few minutes longer.

2. Stir in the rice, then pour in the stock and add the herbs. Bring to the boil, then cover and simmer for 30-40 minutes.

3. Stir in the cheese and serve!

Enjoy :)

Beef casserole & roast potatoes

A hearty beef casserole to warm you up through the cold weather

Perfect with some crispy-bottomed roasties

Serves 2-3

For the casserole

- olive oil

- 1 large onion, thickly chopped

- 1 clove of garlic, chopped

- 450g casserole steak, chopped

- plain flour

- salt & pepper

- 2 carrots, chopped

- 2 tbsp worcestershire sauce

- 400ml beef stock

- 100g mushrooms, chopped

- sprigs of fresh thyme

For the roast potatoes

- maris piper or king edward potatoes, halved or quartered

- olive oil

- seasoning (spice & herb blend or whatever you like)

1. Pre-heat the oven to 180 degrees.

2. In a large pan, fry the onion and garlic in a generous amount of olive oil for a few minutes. Then add the beef, a sprinkling of flour and seasoning and stiry to combine, cooking for a few more minutes.

3. Next add the carrots, then the best ingredient

4. And the beef stock. Bring to the boil, then simmer.

5. Add the mushrooms and fresh sprigs of thyme, then transfer to a casserole dish with a lid, and cook in the oven for about two hours (stirring halfway through). 

6. Meanwhile, while the casserole is cooking, for the roast potatoes, prepare as many as you wish (depending on your appetite) and par-boil in salted water for around 10-15 minutes.

7. Drain and place on kitchen paper, leaving to cool and dry out for 20-30 minutes.

8. Pour a generous amount of oil into a roasting tin and place in the oven, turning it up to 200 degrees, until the oil has heated up.

9. Remove the tray from the oven and transfer the potatoes into the dish, coating in the hot oil. Season well and then roast in the oven for around 40 minutes, or until crisped to your likening.

10. By the end of the two hours, your casserole should be thicker (add cornflour if not) and ready to serve, accompanied by roasties that are fluffy in the middle, and crisp on the outside.

Enjoy :)

Chicken tabbouleh

A light, summery bulgur wheat dish

Perfect for a healthy lunch (can prepare the night before and eat cold the next day) or for a light dinner.

My version is not spicy as I am not a big fan of spicy food but feel free to cook the chicken with spices. Since the onion is raw, prepare for strong flavours but they work so well together and this dish tastes deliciously fresh and nutritious!

This will be perfect at barbecues or picnics in the summer time but it's okay to start a little early!

Serves 2

- 2 chicken breasts, chopped
- olive oil
- 1 garlic clove, crushed
- paprika
- 1 red onion, finely chopped
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 100g bulgar wheat
- lemon juice
- fresh mint, torn (I didn't have any but I would recommend)
- fresh parsley, chopped

1. Pre-heat the oven to 180 degrees, then in a small roasting tin, brush the chicken with olive oil, and coat in the garlic and as much paprika as you would like, as season. Cover with foil and cook in the oven for about 20 minutes.

2. Place the chopped onion, tomatoes and cucumber into a large bowl and set aside.
3. Prepare the bulgar wheat according to packet instructions (Cook in a pan of boiling water - enough to be fully absorbed - keep adding more until soft to bite).
4. Mix the cooked bulgar wheat into the large bowl with the other ingredients and stir until combined.
5. When the chicken is cooked, stir into the bulgar wheat mixture than squeeze fresh lemon juice on top and mix in the parsley and mint, leaving some to garnish.
6. Either eat straight away as a warm dish or leave to cool for later or the next day!

Enjoy :)