Layered Beef and Bacon Pie

I came across this recipe from a wonderful Paleo site called Paleomg and this recipe is from a book called “The Paleo Kitchen”

I tried this for the first time last year and the original recipe is here and it is so good it’s become a favourite.

With the release of “SP” days I decided to change up the topping and make it suitable for an SP day, while still keeping it super tasty. It is a bit of work to make this, but serves 8 portions (ahem, most of the
Time, we both had seconds tonight) but it is worth the work. This is my SW variation on the original Paleo recipe.

I may or may not have eaten this meal heated up for breakfast the next day. Every time I make it, possibly.

If you are not following an SP day – this is divine with sweet potato topping.

The entire recipe has 4 syns (always double
Check yourself!)

Layered Beef and Bacon Pie

200g smoked bacon (visible fat removed)

Ingredients: top layer

2 small carrots, 1/2 butternut squash, half swede, to total Of 650g (or use whatever combo you like)cut into small cubes
OR 650g chopped sweet potato
¼ cup (60 mL) coconut milk light
½ teaspoon dried sage
¼ teaspoon salt

Ingredients: Cauliflower Mash

1 head cauliflower 750g grams chopped into florets
¼ cup (60 mL) coconut milk light
½ teaspoon salt
1 teaspoon ground black pepper

Ingredients (Beef Mixture)

2 pounds ex lean beef
1 garlic clove, minced
1 medium onion, diced
225 grams mushrooms, diced
1 stick celery finely diced
6 tablespoons worchestershire sauce
1 tin chopped tomatoes
salt and pepper, to taste

Preheat the oven to 190
Grease a 9-by-13-inch baking dish.

Grill the bacon until Cooked through.Chop into small pieces and set aside.

Steam the top layer ingredients until soft and cooked through.
Blend until smooth then add the coconut milk, sage and salt and pepper. Remove from the blender and set aside.

steam the cauliflower. Once cauliflower is fork tender, place it in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk and salt and pepper and continue to blend until you have a smooth consistency. Remove from the blender and set aside.

place a large pan over medium-high heat. Add the beef.Once the meat begins to brown, add the garlic, onion, celery and button mushrooms and fry for 5 minutes.

Add the worchestershire sauce, tinned tomatoes, salt and pepper and continue to cook for about 15 mins or until the sauce has reduced. Turn off the heat.

Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in one layer.

Then pour the cauliflower mash mixture on top of the meat and spread out.

Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash.

Lastly, pour the mixed veg/sweet potato on top and spread it out on top of the meat. Sprinkle with the chopped bacon (or do this at the end)

Place the dish in the oven and bake for 30 minutes, or until the casserole begins to bubble.

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Steak n’Chips with Onion Rings and Curry Sauce

Happy Valentines Day everyone! Himself and myself were supposed to go out for a romantic meal for valentines day, however, I wasn’t feeling 100% so we decided to stay in and cook (aka I cook!!) So I got the thinking … Continue reading

Tikka Tikka Tuesday

I’m working my way through the Slimming World “FakeAway” Book

I tried the Lamb Dhansak recently and I don’t know what I did to it, but it wasn’t nice! I plan to try the Beef version Click Here next week

So, on Tuesday I wanted something yummy but curry like (the boys will eat curry and rice and not much else!)
I had chicken. I had no tomatoes, chopped or fresh or even passatta and I had no coconut milk. How was I going to make something that resembled a curry!

Fakeaway book to the rescue! Chicken Tikka Masala all I needed was fat free natural yoghurt and I had fat free Greek yoghurt so we were good to go! I also read the recipe at 2pm so had a good 3.5 hours marinade time!

I had no tikka powder I just used the hot madras curry powder I have so I did not add any extra chilli that is In the original recipe.

I served with onion and coriander cauliflower “rice” for us and basmati for the kids

This recipe is Syn Free on Extra Easy

Chicken Tikka Masala

Serves 4

Juice of 1 lime (I cheated and used 3 tbsp bottled lime juice)
150g fat free Greek yoghurt
4 tbsp hot madras curry powder (or 5tbsp tikka powder)
Salt and pepper
4 skinless chicken breasts chopped into chunks
1 onion finely chopped (recipe says grated, how exactly one is meant to grate an onion I do not know!)
4 garlic cloves crushed
2cm piece of ginger peels and grated
1 tsp ground cinnamon
1 tsp ground cumin
6 tbsp tomato purée
5 tablespoons fat free Greek yoghurt (original recipe says fat free fromage frais)
Fresh coriander to garnish

Cauliflower rice:
1 head cauliflower
Fresh coriander bunch
1 onion finely chopped
1 clove garlic crushed

– in a large dish mix the lime juice, 5tbsp yoghurt, 2 tbsp of the curry powder (or 3 of tikka). Season well with salt and pepper then add the chicken and mix well. Marinade in fridge for 4 hours or overnight.
I like to attack the chicken pieces in the marinade with 2 forks to poke lots of little holes in the chicken and really get that marinade in. You can skip this part but it’s quite fun.

– when ready to go, heat up the grill and spray a pan with lo cal spray. Add the onion, garlic, ginger, cinnamon, cumin and the rest of the curry powder and fry for 2-3 mins.

– stir in the tomato purée and 300ml of water. Bring to the boil then reduce and simmer for 15 mins, stirring often

– meanwhile, thread the marinaded chicken onto skewers (use metal if you have them, if you are using wooden skewers, cover the ends with tinfoil because even though I soaked mine one of them still went on fire under the grill, oops)

– spray with lo cal spray and grill for 15 mins turning now and then until nice and deep golden coloured

– remove the chicken from skewers and stir into the sauce. Take off the heat then stir in the rest of the yogurt and scatter fresh coriander leaves (optional)

Coriander and onion cauliflower “rice”
– break the cauliflower into florets and blitz in processor until it resembles rice. Do in batches otherwise tends to get too mushy and over crowded, you need to just pulse it a few times to get a good consistency of not too small and mushy
– finely chop the onion and add to a frying pan with spray oil and the garlic and fry until golden in colour.
– finely chop the stalks of a good bunch of coriander and add them in along with the cauliflower. Stir well and add 5 tablespoons water and put a lid on to let it steam and cook the cauliflower through, about 10 mins
– season when cooked and scatter fresh coriander leaves over when serving

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Sweet Potato Hummus

Sweet Potato Hummus

My new addiction to Sweet Potato was satisfied with this delicious recipe from the great SlimmingEats Blog, filling and Syn-Free this Baked Sweet Potato Hummus was very quick to prepare (not taking into account the baking of the potatoes!) and … Continue reading

Spaghetti and Meatballs

I used the recipe on the Slimming Worldwebsite for these meatballs. I added a grated carrot to both the meatball mix and the tomato sauce mix to hide extra nutrients from Junior 1.

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While the meatballs were in the grill I made the sauce which was super quick to prepare!

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The recipe instructs you to grill the meatballs, turning half way, I preheated the grill then switched it to top and bottom oven mode to save me having to turn them! Worked like a charm!

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I dropped the browned meatballs into the sauce and left it simmering on a low heat for about 20 mins, meanwhile boiled some whole wheat spaghetti. Served with a little fresh basil sprinkled over (would have been nice with some grated Parmesan but we had none!) Delicious recipe and Syn Free

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Lunch Ideas

As i’m following the Slimming World plan, I will add syn value in where I can, and hope i’m accurate in my calculating 🙂

Food is so important to me, I need it to look appealing and taste just as good. I don’t want to be on a “diet” eating diet muck, processed or otherwise…so I try to cook from scratch as much as possible while following the plan suggestions. I hate feeling deprived and I like to enjoy my food, I haven’t bought into the “food as fuel” idea just yet.

I try most mornings to have fruit for breakfast, sometimes with a “hifi” bar or sometimes with a slice of wholemeal bread. If I know i’m going to have a breadroll at lunch or whatever, I will just snack on fruit all morning to keep any hunger pangs at bay!

Some recent lunches i’ve had are as follows:

Salmon Fillet topped with a sprinkle of garlic powder and dried thyme and baked in the oven (wrapped in tinfoil) at same time as syn free chips (par boil or microwave with a few tsp water for 5 mins, then spray with fry light, onto baking paper on a tray and into the oven) and a salad of rocket, tomato, beetroot and balsamic vinegar (Syn Free)

 

Leftover Syn Free Bolonaise (Jamie Oliver Recipe) with asparagus and rocket and fat free vinegarette, and a sprinkle of fresh parmesan (about 5g)

 

Homemade Chicken Goujons (chicken fillet cut into goujons, dipped in egg and wholemeal breadcrumbs), served with salad and homemade coleslaw (shredded white cabbage, carrot, spring onion and a mix of extra light mayo and fat free natural yoghurt). Salad tossed with fat free vingerette and sprinkled with parmesan (5g)

 

Leftover Smoked Salmon Pasta (wholemeal pasta, smoked salmon, homemade pesto (3.5 syns) and a tablespoon ex.light garlic and herb philidelphia, served with rocket, spinach and watercress mix bagged salad, drizzled with balsamic vinegar

 

Chicken Salad – chicken breasts sprayed with a little fry light, sprinkled with cajun spice mix and under a hot grill, with sweetcorn, rocket and chopped tomatoes. I used Honey & Mustard Dressing that I diluted with a little bit of water to make it go further and had this with 50g of a wholemeal bread roll as my healthy B option.