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
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?!
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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