Tuesday, 10 March 2015

Chilli Potato Wedges





You know how it is – sometimes we just have to give in and buy something quick and easy you can stick in the micro for those days that you just don’t have time to cook.    I came across this dish once when I was having to do just that.   But unfortunately it wasn’t great – it lacked in flavour and just didn’t hit the spot. As per usual I pondered on the fact that I could do it better myself.   So one day I did.  I love this recipe, it’s so easy to make and fast too!  The best part I find is that I like to make it in big batches, portion into individual containers and freeze for days when I just don’t have the time to make a meal from scratch but want something good to come home to.



Calories: 315  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 10PP • WeightWatchers Filling & Healthy Values: 2PP

Preparation time: 10 Minutes

Cooking Time: 20 Minutes

Serves 4
You Will Need:

200g Potato of your choice per person cut into wedges

250g Lean Mince Beef

215g Tin of Red Kidney Beans In Water - drained

1 Onion Diced

3 Cloves Garlic Diced

2 Tbsp Ground Cumin

1 Tbsp Turmeric

1 Tbsp Smoked Paprika

1 Tbsp Dried Oregano

1 Tsp Cayenne Pepper

Crushed/Chilli Powder if you want extra heat (optional)

Tin Chopped Tomatoes

Beef OXO Cube

100ml Water

Salt & Pepper for Seasoning

Frylight/Calorie Controlled Oil Spray

To serve:

80g Reduced Fat Cheddar Cheese

4 Tbsp Fat Free Greek Yoghurt (I use Total Greek Yoghurt)

Method:

Preheat oven to 200 degrees

On a baking tray sprayed with oil, place the potato wedges and season – you can be creative here and add some paprika if you want a smokier taste to them – bake until golden and crispy and soft in the middle.

(my picture is actually of a McCain Ready baked potato cut into wedges after cooking but I would recommend making wedges from scratch for added flavour)

In a frying pan sprayed with oil, sauté the onion and garlic until softened, add the mince and brown

Tip in all the spices, crumble the oxo cube and the water – simmer for a couple of minutes to let the flavours take on

Add the tinned tomatoes and simmer on a medium heat for 10-15 minutes until your sauce thickens and the beans cook

Assemble by placing the wedges in a bowl, top with the chilli and garnish with the yoghurt and cheese

Who says naughty can’t be nice?!

*Free if using cheese as a HEA option
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