Indian Spiced Savoury Mince

I’m always after new and different healthy ways to use mince and this works a treat. I was off unexpectedly today as my little Mimi is sick since last night so I’ve been on nursing duty all day, the poor little pet is feeling a good bit better and when Daddy got in from work I took a quick trip out to Aldi to pick up some ingredients to throw dinner together. This is beautifully aromatic while cooking filling your kitchen with beautiful exotic smells. Its gorgeous with rice but you could have it with wedges or jacket potato either. You know me, I like large portions and this serves 4 hungry people at 7 smartpoints a portion of mince, you could easily feed 6 to be honest

1000g lean beef mince
1 onion peeled & diced
2 stalks celery peeled & diced
2 medium carrots peeled & diced
100g Frozen Peas
Small piece of ginger peeled & grated
2 cloves of garlic peeled & crushed
2 tins plum tomatoes
1 Tbsp garam masala
1 Tbsp tomato puree
Fresh coriander leaves

Spice Blend:
2 Tbsp ground coriander
2 Tbsp ground cumin
1 Tbsp turmeric
1 Tsp paprika
¼ Tsp chilli powder
Pinch of ground cloves
Salt & black pepper

In a non stick pan sprayed with some oil sautee the diced veg until softening (approx 8 mins). Add beef mince and cook until browned, breaking up with a wooden spoon as it cooks. Add grated ginger, spice blend and crushed garlic and fry for another minute to release the flavours. Add in the tinned chopped tomatoes and tomato puree. Bring to the boil, lower the heat to medium and cook covered with a lid for 30 minutes stirring occasionally (add a little water if it goes too dry). Remove the lid, add the frozen peas and garam masala stir through and cook for another 10 minutes or so. Serve with rice or poatato and garnish with fresh chopped coriander. Enjoy!

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Chinese Pepper Steak with Wholewheat Noodles


This is beautifully quick & easy to throw together, it literally takes minutes making it a great contender for a mid week dinner. I sometimes eat different meals from my family due to my fitness and protein consumption goals and I made this just for one, you can double it up if you need to serve more people. I used what I had available to me which is realistic for us all so if you’re steak is slightly larger, smaller or a different cut of meat just adjust your macros or Smartpoints accordingly. I always cut my meat against the grain before cooking it and it makes for a much more tender softer piece of meat, trust me it makes all the difference. To cut against the grain simply look for the grain (natural lines across your steak) and cut it in strips going in the opposite direction. Macros 589Cal P43 C66 F17 Smartpoints 13. Continue reading

Guiltless Smokey Steak Burger with a Velvety Soft Fried Egg & Peppery Rocket on a Wholemeal Burger Bun

The stuff Saturday Night dinner dreams are made of. Indulge in a gorgeous juicy burger made with healthy lean steak mince & a silky egg full of protein with some healthy wholemeal carbs to encase it all in, just superb.10 Smartpoints for this glorious burger how good is that! (5sp on No Count) I hope you’re having a Fabulous Saturday Night  Continue reading

Peppery, Juicy Griddled Fillet Steak with Creamy Roquefort Butter accompanied by Golden Home-made Chunky Fries, Sautéed Mushrooms & Onions

  
I love steak and usually have it with pepper sauce but I fancied a bit of a change and rustled up this fancy posh dinner sure why not it is the bank holiday after all! The Roquefort has a beautiful tangyness that compliments the beef superbly. Mushrooms and onions are a natural accompaniment to steak but you could serve this with some beautiful tender stem broccoli either. This fabulous dinner can be yours for just 13 propoints (and only 3pp on filling and healthy!). Serves 2, Here’s the skinny:  
2 x 190g fillet steaks

300g peeled raw potato

Mushrooms

1 Onion

40g Roquefort Cheese 

20g Reduced Fat Butter

Fresh Thyme 

Salt and black pepper  

Preheat your oven to 200 Celsius. Take your steaks out of the fridge at least 30 minutes before you cook them to bring them to room temperature. Cut the potatoes into chip shapes and place on a plate. Microwave for three minutes. Spray well with spray oil and cook in the oven for 25 to 30 minutes until browning. Season the steaks each side with black pepper and cook on a very hot griddle pan sprayed with oil for the time according to your liking approximately 2 to 3 minutes each side for rare 4 minutes a side for medium and 5 to 6 minutes a side for well done. Place the steaks on a plate and cover with tinfoil & allow to rest for at least 10 minutes before serving. Quarter the mushrooms and fry alongside the onions in a pan sprayed with oil. Mash the Roquefort and butter together with a sprinkling of fresh thyme leaves and some black pepper until nice and smooth. Serve the chips, mushrooms and onions, and steaks topped with half of the roquefort butter per person and enjoy!  

Succulent Fillet Steak, Black Bean & Sesame Noodle Stir Fry

  
Oh Gosh do I love the twang of Sesame Oil in stir fry it just lifts the plain every day to absolutely amazing! This is also an extremely economical use of Fillet Steak as 1 Steak generously serves 2 people & you could double the recipe & serve 4 people with just 2 Fillet Steaks now that’s good value. This is 10 propoints for a huge portion, honestly there was some left in the pot in my house it’s that generous of a portion! – yummy in my tummy! You could make this for 1 propoint on the Filling & Healthy plan if you use Wholewheat Rice to serve instead of the Noodles, Mmmm, Mmmm, Mmmmmm!!!! This serves 2 very hungry people. Here’s the skinny: 

180g Fillet Steak

140g Dried Egg Noodle

1 Heaped Tbsp Black Bean Sauce

2 Tsps Sesame Oil

¼ Tsp Chinese 5 Spice

1 Thumb Sized Piece of Fresh Ginger Peeled & Grated

½ Red Chilli Finely Diced

1 Clove Garlic Crushed

Juice of ½ a Lime

2 to 3 Tbsps Soy Sauce

½ a Red & Yellow Pepper Finely Sliced

1 Carrot Thinly Sliced with a Vegetable Peeler

A Few Florets of Broccoli Finely Sliced

5 to 6 Baby Sweet Corn Halved

2 Large Spring Onions Sliced

Fresh Coriander Leaves

  
Cook your Noodles according to packet instructions, drain, cover & set aside. Preheat a griddle pan sprayed with oil & cook the Steak according to your liking (approximately 4 minutes each side for medium rare). Place on a plate & cover with foil to rest for 5 minutes before serving. Meanwhile heat a wok you have sprayed with oil & add the Peppers, Broccoli & Baby Sweet Corn & stir fry for 4 to 5 minutes until softening & starting to colour. Add the Carrots, Chilli & Chinese 5 Spice and cook for a further minute then add the Ginger & Garlic stir frying for another minute or so. Add the cooked noodles to the pan with the Soy Sauce, Black Bean Sauce and Spring Onions. When the noodles are heated through (after a minute or two) add the Sesame Oil, Fresh Lime Juice & Coriander Leaves stir through well & serve the Noodles with half the Sliced Steak on top, per portion, garnish with some Fresh Coriander & Enjoy!  

Tender Griddled Fillet Steak with Creamy Sweet Potato Mash, Sautéed Asparagus & Balsamic & Dijon Reduction

  

I adore steak, I just absolutely love it & usually have it with homemade fries & peppercorn sauce but fancied a change. Try this creamy sweet potato mash for a different take if you’re tired of sweet potato fries and looking for something new. A lovely little easy & very quick dinner. The juicy steak & balsamic reduction is so flavoursome & asparagus & balsamic is a match made in heaven! Just 11 propoints or free on the filling & healthy plan.
180g Fillet Steak

187g Raw Sweet Potato 

2 Tsp Lightest Philadelphia 

Fresh Thyme 

Salt & Black Pepper 

Asparagus Spears

For the Balsamic & Dijon Reduction:

1/3 Cup Balsamic Vinegar 

1 Tsp Dijon Mustard 

1 Tbsp Tomato Purée 

A Few Dashes of Worcestershire Sauce 

2 Pinches of Allspice 

Salt & Black Pepper   

Take your Steak out of the fridge at least an hour before cooking & allow to come to room temperature. Meanwhile peel & chop the sweet potato. Steam the sweet potato for approximately 12 minutes until soft (alternatively place in boiling water until soft) mash the sweet potato with the lightest Philadelphia cream cheese, season with salt and pepper and sprinkle on some fresh thyme. Place a griddle pan over a high heat until hot & spray with oil. Rub black pepper into the steak, season the asparagus with salt and pepper & place the steak on the pan with the seasoned asparagus spears for approximately 2 to 3 minutes each side if you like your steak very rare like me, cook for a few minutes longer each side for medium rare (4 per side) medium (6 minutes each side). Remove the steak from the heat onto a plate, cover with tinfoil & allow to rest for at least 5 minutes (this ensures the meat relaxes & becomes tender & the juice goes back into the meat making it soft & juicy). Remove the asparagus once brown griddle marks appear & the asparagus has softened slightly & keep warm if not serving immediately. To make the balsamic & dijon reduction simmer the balsamic in a saucepan over a low to medium heat for approximately 12 to 15 minutes, stirring regularly until thickened (their will be a strong smell of vinegar at first but this burns off eventually you may need to open a window! But it’s worth it) add the remaining sauce ingredients & simmer for 5 minutes over a low heat stirring & making sure it doesn’t stick. Serve the reduction immediately over your steak with the sweet potato & asparagus spears. Enjoy!   

Juicy Irish Angus Fillet Steak with Creamy Cheesey Garlic Dauphinois Potatoes with Tenderstem Broccoli.

  I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did!  600g Potatoes thinly sliced

200ml Cooking Cream

142ml Skimmed Milk

1 Onion Finely Diced 

A few Sprigs Fresh Thyme

1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)

40g grated reduced fat cheddar 

Salt & Black Pepper 

4 Irish Angus Fillet Steaks

A packet of Tenderstem Broccoli  

 Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy!