Air Fryer Baked Potatoes
Total Servings: 4
Calories per serving: 402cal
Preparation Time: 05 minutes
Cooking Time: 50 minutes
Total Time: 55 minutes
INGREDIENTS
- 4 large potatoes, scrubbed
- ½ tbsp sunflower oil
- 4 tbsp crumble cottage cheese
- 4 tbsp canned white beans
- 2 oz canned flaked tuna
INSTRUCTION
1. Rub olive oil on the potatoes and place the potatoes into the fryer basket and cook for 50 mins at 400oF.
2. Check and turn the side of potatoes after 20 mins. When all is done, cut in the center of each potato (lengthwise), and place cottage cheese, white beans, and flaked tuna evenly in each potato.
3. Serve and enjoy.
Spicy Mushroom Spaghetti
Total Servings: 4
Calories per serving: 346cal
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS
- 2 tbsp. olive oil
- 250g packed sliced chestnut mushroom
- 1 tsp sliced garlic
- ½ cup chopped parsley leaves
- 1 celery stick, chopped
- 1 cup chopped onion
- 1 lb. chopped tomato
- ½ tsp red chili flakes
- 300g spaghetti
INSTRUCTION
1. In the non-stick pan, heat 1 tablespoon of oil and fry the mushrooms over high heat for three minutes, until golden and tender.
2. Add the garlic, cook for an additional minute, and then transfer to a bowl with the parsley. Add the onion and celery to the pan with the leftover oil and cook for 5 mins.
3. Add the tomatoes, chili, and a pinch of salt, and take a boil. Reduce the stove heat to low and simmer for 10 mins. Meanwhile, boil and drain the spaghetti.
4. Toss with the sauce and then top with the garlicky mushrooms.
Spinach & Chickpea Curry
Total Servings: 4
Calories per serving: 203cal
Preparation Time: 05 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
INGREDIENTS
- 2 tbsp. mild curry paste
- 1 cup chopped onion, chopped
- 1 lb chopped cherry tomatoes
- 2 lb canned chickpeas, drained and rinsed
- 250g baby spinach
- 2 tbsp lemon juice
INSTRUCTION
1. In a large, non-stick skillet, heat the curry paste. Once the garlic begins to crackle, add the onion, and cook for two minutes to soften.
2. Add the tomatoes and simmer for 5 mins or until the sauce has thickened. Add the chickpeas and seasoning and cook for an additional minute.
3. Remove from the heat, and add spinach, allowing the pan’s heat to wilt the leaves. Serve over basmati rice and season with lemon juice.
Mediterranean Potato Salad
Total Servings: 2
Calories per serving: 222cal
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
INGREDIENTS
- 1 tbsp olive oil
- ½ cup sliced onion
- 1 tsp crushed garlic
- 1 tsp dried oregano
- ½ lb chopped cherry tomatoes
- 100g roasted red pepper
- ½ lb halved new potato
- 25g sliced black olive
- ½ cup chopped basil leaves
INSTRUCTION
1. In the non-stick pan, heat the oil and cook the onion for 7-10 mins.
2. Add garlic with oregano and cook for one minute. Add tomatoes with peppers, salt, and black pepper, and simmer for ten mins. Meanwhile, boil potatoes in salted water for 13-15 mins until tender.
3. Drain thoroughly, combine with the sauce, and serve warm with olives and basil.
Lemon & Parsley Butter Beans
Total Servings: 2
Calories per serving: 268cal
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
- 1 tbsp olive oil
- 1 cup sliced onion
- 1 tsp sliced garlic
- 2 lb canned butter beans, rinsed and drained
- 1 lemon for zest and juice
- 2 small bunches of fresh parsley, chopped
INSTRUCTION
1. In the non-stick pan, add oil, then cook the onion for 13-15 mins until soft.
2. Add the garlic during the final minute, stirring the beans to reheat.
3. Add lemon zest and pour in lemon juice; stir well. Add chopped parsley on top before serving.
Vegan Pasta Salad
Total Servings: 4
Calories per serving: 292cal
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
INGREDIENTS
- 250g pasta shapes (vegan friendly)
- 140g frozen peas
- ½ cup packed chopped parsley
- ¼ cup packed chives snipped
- 1 lemon for zest and juice
- 2 tbsp olive oil
- Salt and pepper
INSTRUCTION
1. Prepare pasta as directed on the packet, adding the peas in the last 2 mins.
2. Drain, rinse with running chill water to cool, then drain again.
3. Add a bowl the chopped parsley, lemon zest, lemon juice, oil, salt, and pepper, and mix well. Serve and enjoy.