PIE WEIGHTS ALTERNATIVES RECIPES

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QUICK TOMATO AND SAUSAGE STEW - HEALTHY FOOD GUIDE



Quick tomato and sausage stew - Healthy Food Guide image

1 Heat a wide pan over a medium-high heat. Spray with cooking oil. Add onion and garlic. Cook, stirring, for 3 minutes. Add sausages and cook for 5-6 minutes until browned. 2 Add tomatoes, water,....

Provided by Georgia Rickard

Total Time 20 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 25

cooking spray oil
1 onion, sliced
2 cloves garlic, crushed
4-5 good quality sausages, sliced
400g can chopped tomatoes (flavoured if you prefer)
1 cup water
1 teaspoon ground cumin
1 teaspoon chilli flakes (optional)
425g can chickpeas, drained, rinsed
1 cup frozen peas, thawed
2 tablespoons chopped flat-leaf parsley, to serve
...

Steps:

  • 1 Heat a wide pan over a medium-high heat. Spray with cooking oil. Add onion and garlic. Cook, stirring, for 3 minutes. Add sausages and cook for 5-6 minutes until browned.
  • 2 Add tomatoes, water, cumin and chilli (if using).Cook for 10-15 minutes until sausages are tender and cooked through.
  • 3 Stir in chickpeas and peas. Cook for a further 5 minutes or until heated through. Sprinkle with parsley to serve.

Nutrition Facts : ServingSize 4 serves, Calories 486 calories, FatContent 18 g, CarbohydrateContent 30 g

WARM ROASTED NEW POTATOES AND BABY SEASONAL ... - HEALTHY FOOD



Warm roasted new potatoes and baby seasonal ... - Healthy Food image

1 Preheat oven to 200ºC. Place potatoes in a pan of boiling water with shallots. Cook for 5-7 minutes. Drain. 2 Place all vegetables in a large ovenproof dish (you may need to use 2 dishes). Seaso....

Provided by Sarah Swain

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 13

800g baby potatoes
200g standard or banana shallots, peeled, halved
250g baby carrots, trimmed
250g baby beetroots, trimmed
250g baby leeks, trimmed
250g baby turnips
salt and pepper
7-8 sprigs fresh thyme
Dressing
2 tablespoons mustard
3 tablespoons oil
4 tablespoons red wine vinegar
...

Steps:

  • 1 Preheat oven to 200ºC. Place potatoes in a pan of boiling water with shallots. Cook for 5-7 minutes. Drain.
  • 2 Place all vegetables in a large ovenproof dish (you may need to use 2 dishes). Season with freshly ground pepper and a little salt. Scatter over thyme.
  • 3 Mix dressing ingredients together and pour over vegetables. Cook for 1 hour or until golden. Leave in an extra 10-20 minutes if needed.

Nutrition Facts : ServingSize 10 serves, Calories 141 calories, FatContent 5 g, CarbohydrateContent 20 g

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1 Heat a wide pan over a medium-high heat. Spray with cooking oil. Add onion and garlic. Cook, stirring, for 3 minutes. Add sausages and cook for 5-6 minutes until browned. 2 Add tomatoes, water,....
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  • 3 Stir in chickpeas and peas. Cook for a further 5 minutes or until heated through. Sprinkle with parsley to serve.
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