Start out on the right foot this January with some super tasty and incredibly healthy recipes.
These delicious low-fat recipes are nutritious, healthy and perfect for the whole family so you can keep everyone at home feeling as fit as a fiddle this January.
300g baby new potatoes, halved
½ tbsp rapeseed oil
1 knob of butter
1 courgette, cut into small chunks
1 yellow pepper, cut into small chunks
1 red pepper, cut into small chunks
2 spring onions, finely sliced
1 garlic clove, crushed
1 sprig thyme, leaves picked
toast, to serve
- Boil the new potatoes for 8 mins, then drain.
- Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
- Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.
1 tbsp rapeseed oil
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 garlic cloves, thinly sliced
500g carton tomato passata
2 tbsp chopped parsley
For the meatballs
400g lean mince turkey
4 tbsp porridge oats
1 garlic clove, crushed
spray of oil
- Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
- To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.
We have a selection of amazing slow cookers in stock today such as the Morphy Richards Sear & Stew 6.5L Slow Cooker that comes with three heat settings and an impressive 6.5L capacity.
1 small pack mint, leaves picked
150g natural yogurt, plus extra to serve (optional)
1 lemon, zested and juiced
½ tsp ground cumin
½ tsp ground coriander
2cm piece ginger, grated
4 skinless chicken breasts, each cut into 6 pieces
4 wholemeal flatbreads or pittas
2 Little Gem lettuces, sliced
1 small red onion, sliced, to serve
pickled red cabbage, chilli sauce and hummus, to serve (all optional)
You will need: 4 metal or wooden skewers
- Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
- When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
- Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.
In need of a new grill to cook these tasty Chicken & Lemon Skewers?
Why not treat yourself to a brand new George Foreman Family Grill + Melt Advanced health grill, a versatile cooking solution capable of reduce the fat content of food by up to 42%!
All of these amazing recipes come courtesy of the culinary experts over at BBC Good Food.