Posted on March 16, 2012 by Jenny Cromack

Meals in Minutes

Yum Yum Nutty Noodles (serves 2)

Nutrition- 511 calories per serving/ protein 17.8g/ carbohydrates 63.1g/ fat 22.5g/ saturated fat 0.9g
Ingredients	Directions
85g packet of vegetable flavoured noodles 2 teaspoons clear honey 1 tablespoon dark soy sauce 2.5cm piece fresh root ginger 2 garlic cloves 2 carrots sliced ½ red and ½ yellow pepper 175g of small broccoli florets 100g chestnut mushrooms 6 salad onions 50g salted cashew nuts Cook the noodles  according to the packet, then drain Blend honey soy sauce and 1 tablespoon of water in a bowl and set aside Heat oil in a large frying pan or wok, add the ginger, garlic, carrots, peppers, broccoli and mushrooms. Stir fry for 3-4mins until crisp but tender Add the salad onions and further stir fry for 1 min. Toss the noodles with the vegetables and sauce and heat through. Spoon onto the plate sprinkled with cashew nuts

Tingling Thai Spiced Vegetables (serves 4)

Nutrition- 516 calories per serving/ protein 13g/ carbohydrates 45g/ fat 33g/ saturated fat 17g
Ingredients	Directions
2 tablespoons vegetable oil 1 onion sliced 650g mixed vegetables 2-3 teaspoons Thai red curry paste 300ml vegetable stock 250g couscous 350ml boiling water or vegetable stock 200ml coconut cream Salt and pepper 50g chopped peanuts Heat the oil in a large pan and cook the sliced onions for 3-4mins until golden If using carrots add them before other vegetables and fry for 2mins, then add in the remaining vegetables and cook for another 3mins Stir in the curry paste and stock, cover and simmer for 10mins until the vegetables are tender but still firm. Place the couscous in a bowl and pour over the boiling stock Stir the coconut cream into the vegetables, heat through and season. Divide between 4 plates and sprinkle with nuts

Spicy Bean Burgers (Serves 2)

Nutrition- 302 calories per serving/ protein 14.5g/ carbohydrates 47g/ fat 7.5g/ saturated fat 0.7g
Ingredients	Directions
1 tablespoon vegetable oil 1 small onion finaly chopped 2 garlic cloves finely chopped 1 small hot red chilli, finely chopped 100g chopped spinach 400g cannellini beans 50g fresh white bread crumbs 1 teaspoon ground cumin 1 tablespoon chopped fresh coriander Salt and pepper Burger buns Heat the oil in a small saucepan and cook the onions garlic and chilli for 5mins until they soften. Squeeze the excess moisture out of the spinach and place in a bowl Mash the beans well and mix with the spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir well together. Season to taste and shape into four round burgers, shallow fry for a few minutes on each side until golden Serve in buns with relish and salad.

 

Fab Haddie and Gooey Egg

Nutrition- 218 calories per serving/ protein 29g/ carbohydrates 6g/ fat 9g/ saturated fat 2g
Ingredients	Directions
1 tablespoon olive oil 1 onion sliced 400g can chopped tomatoes 2 tablespoons fresh parsley 4x 100g pieces smoked haddock, skinned 2 tablespoons white wine vinegar 4 eggs Salt and pepper Steamed broccoli, to serve Heat the oil in a large frying pan and cook the onion for 4-5mins until golden, stir in the tomatoes and parsley and season with salt and peper to taste Place the fish pieces on top, cover and simmer for about 8 mins until the fish is cooked Meanwhile add the vinegar to a medium pan of boiling water then lower the heat slighltly and sirl the water with a spoon Then gently slide the eggs into the swirling water, cook for 2-3mins until the white is set, but the yoak is runny Spoon the sauce and fish onto serving plates, top each with an egg, sprinkle with parsley and season with pepper, serve with broccollii