Chicken, Leek and Mushroom Meatballs

Last week was a rather disappointing week. It had started off so well! But by Wednesday, I had gone off track. It all started with a late shift at work, I intended to leave to head to the gym, all the meals for the day were planned and until 4.30pm, it was going well. Realising I wasn’t going to make it out of work on time, I had a protein flapjack (not part of my pre-planned meals for the day), this then lead to another one (each at over 200 calories). When I finally got home, it was another protein flapjack from my graze box, again unplanned, then venison burgers and salad for tea as planned. This then led to a generally over calorie day on Thursday which spilled over into Friday. I’ll admit these over calorie days (which I have a feeling exceeded over 2000 calories each day) are full of of nuts, dark chocolate, fruit, dates and nut butter. So there are worse things I could be eating, but it’s an awful lot of fat and sugar. I then made the mistake of having some wraps and a pastry and I’ll be honest, my body was not happy. My stomach cramps came back on Friday night with a vengeance, not so subtly reminding me that whilst something’s may be tasty, they are simply not worth it.

Not ideal. But these things happen, no point dwelling, time to move on.

So, in order to ensure this week I don’t have a repeat I have been hitting the cookbooks again to find some more tasty meals. And yet again Amelia Freer has come to my rescue. I was looking for something that wouldn’t need too long to heat up at work, fairly versatile as I would want it with either salad, quinoa or rice and easy to batch bake.

I stumbled across these Chicken, Leek and Mushroom Meatballs. (aside: her full recipe for this also includes an almond sauce with quinoa and leeks but I just made the meatballs themselves.) I’ll admit mine aren’t the prettiest ones you’ll see, but trust me, they are tasty, high in protein and low in saturated fat! They don’t even need that many ingredients, now that’s my kind of dish

 

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Ingredients

1 ½ Leeks (the picture has 3 leeks, as if you’re doing her full recipe you need 3 but I didn’t correctly read the recipe beforehand *Duh*)

1 Egg Yolk

2 Chicken Breasts

250g Button Mushrooms

½ Tablespoon Chopped Fresh Chives

Olive Oil – for frying

Pepper to taste

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Method

  1. Chop the chicken breast into strips, then add to a food processer and blitz into a mince.
  2. Chop the leeks into fine strips and the mushrooms down so they are small.
  3. Add the oil to the frying pan and heat. Once hot, add the leeks and mushrooms and cook on a high/medium heat for roughly 10 minutes. Stirring regularly until all the moisture has gone. Leave to one side to cool.
  4. While the mixture is cooling, pre-heat the oven to 150⁰c.
  5. Once the mixture is cool, add the chicken, egg yolk, chives and leek + mushroom mixture into a mixing bowl. Mix it all together until well combined. Add a bit of pepper then mix again.
  6. Line a baking tray with tin foil. Using a tablespoon, scoop some of the mixture out and roll into a ball, place it on the lined tray. And repeat until all the mixture is used up. It should make 16 meatballs.
  7. Cook in the oven for 10-15 minutes, until it’s cooked through but we want to ensure it stays juicy to try to avoid overcooking it.
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  8. Then serve, I chose to do mine with some frozen vegetables as it was quick to whip up, but you can go with anything really!

 

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Nutritional Information

Makes 16 Meatballs and serving size of 4 per serving

147 Calories

20.6g Protein

7.1g Carbohydrates

1.3g Fiber

2.4g Sugar

3.0g Fat ( 0.4g are Saturated Fats)

Sun-Dried Tomato and Harissa Paste Turkey Burgers

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I would have posted last week as keeping to my New Year’s Resolution I have been trying a new recipe every week. However the soup I made for my work lunches was not to my liking so I’ve not shared this one.

But alas, this week, courtesy of a Christmas present from my best friend (a new healthy eating cookbook), I have found an amazing one. This is from Amelia Freer’s book ‘Cook, Nourish, Glow’. I made double the portion from the book as I wanted enough to last me for lunches over the weekend and whilst I’m at work. I found these really easy to make these as a big patch knowing that I have nothing to worry about in the evening when I’m tired after work as everything is already prepped. Not only is it a ridiculously easy recipe to make (once you’ve found all the ingredients, it took me about 10 minutes to locate the harissa paste in Asda), it’s absolutely delicious. Even my boyfriend, who is not a turkey fan, was impressed and said ‘I’m actually quite jealous of you now’. That’s a win if I ever heard one.

The recipe below is for 8 portions. I did this as 8 large burgers, on reflection you could do it as 16 smaller burgers and have 2 for each portion. I will probably do this when I make them again but I just went for 8 large ones. The recipe in the book is for 4 burgers, so the below is easy to divide if you only want to make 4. I served these with a few different things, on Sunday it was with lettuce, tomatoes and a few veggies but today it was with quinoa and veggies. So I have pictured it with a lettuce and tomato bun, but you could put it with anything.

Ingredients

1Kg Turkey Mince

12 Sun-Dried Tomatoes (finely chopped)

4 Shallots (finely chopped)

2 Egg Yolks

4 Tablespoons Fresh Herbs – I used Parsley ( finely chopped)

2 Garlic Cloves (Crushed)

2 Teaspoons Harissa Paste

2 Gem lettuces

Handful of Cherry Tomatoes

Pinch of Pepper to season

Coconut Oil to grease baking trays 

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Method

  1. Add the turkey, sun-dried tomatoes, shallots, egg yolks, garlic and herbs into a large mixing bowl. Thoroughly mix together. Then add the harissa paste and pepper to season and mix again.
  2. Take out a plate or baking tray (one that you won’t need later). Separate the mixture into 8 portions and make into patties. Put them onto the plate, cover with cling film and leave in the fridge to cool for at least half an hour.20160109_105843
  3. Once the half an hour has passed preheat the oven to Gas Mark 6. Melt the coconut oil onto your baking trays and then place the patties onto them. Cook in the oven for 20-25 minutes, ensuring you turn them over half way through.
  4. Serve on a lettuce bun with tomatoes and a side of vegetables.

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Nutritional Information (for the burgers only, not the sides)

Serves 8

208 Calories

25.1g Protein

4.4g Carbohydrates

0.9 Fibre

2.3g Sugar

10g Fat ( 0.5g are Saturated Fats)

 

Butternut Squash and Sweet Potato Soup

As promised, I am kicking of the New Year with my first new recipe. This is has been slightly tweaked from one of my new cookbooks. As you may have noticed from some of my previous posts, I love a good soup! I just find it so much easier to make a big pot up and then have enough to last me the rest of the week so I don’t have to worry about making lunch for work the next day, my evenings can be spent relaxing.

I do normally prefer a chunkier soup, but I have to admit sometimes there is nothing better than a smooth, creamy soup. As I started to read through the first few pages this recipe just called out to me, so I knew it had to be the first one I made. Now it isn’t the recipe given for January 1st (I know, rebel), but it is still a wintery dish.

Soup Cookbook

The only thing I have really changed is I have swapped out normal potatoes for sweet potatoes as I prefer them, but you can go for normal if you’re not a big sweet potato fan.

Ingredients

900g Butternut Squash, halved with the skin still on and seeds removed

350g Sweet Potato, cubed

1.2 Litres of Vegetable Stock (Gluten Free if necessary)

100ml Single Cream

40g butter

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Method

    1. Preheat the oven to 160oc, place the two halves of the butter squash on a lined roasting tin and put half of the butter on and around the squash. Place in the oven to roast for an hour until it’s soft and tender.
    2. After about 45 minutes of the squash being in the oven, take large saucepan and melt the remaining butter. Once the butter is melted add the sweet potato and the stock.
    3. Bring to the boil then allow to simmer for around 15 minutes or until the sweet potato is soft.
    4. Take the squash out of the oven and allow it to cool slightly before scooping out the flesh and add to the saucepan with the rest of the soup.
    5. Now you need to blend the soup until smooth. If you have a handheld blender you can do this in the plan, if like me you have a food processer then you can move the soup into the processer and blitz until smooth. As I had to do this in portions I had another saucepan on hand to pour the smooth soup into.
    6. Once all the soup is smooth, added the cream and ensure the soup is still hot before serving, depending on how long it has taken you to blend it may have gone a bit cold so may need a gradual reheat before serving.

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Nutritional Information

Serves 6

209 Calories

2.9g Protein

32.5g Carbohydrates

4.8g Fibre

8.1g Sugar

8.4g Fat ( 5.3g are Saturated Fats)