Practically everyone, at some point will feel completely stuck and be totally uninspired by the meals they make. I know I go through this every now and again, but instead of falling into a ready meal rut, I get searching for inspiration. I’ve mentioned before on a previous post where I tend to get my ideas from – the likes of Pinterest, recipe cards and Google for example but today I thought I could be your inspiration and share with you some of the healthy meals I regularly serve my family.
I have broken this down to 3 breakfast, 3 lunch and 3 dinner ideas. I have so many different examples especially for lunch and dinner, so I will do another one of these posts in the near future with some more dishes for you to try.
Anyway here goes~
Spinach and Bell Pepper Omlette
I have this most days for breakfast as eggs are a fantastic start to the day full of protein and keeping you full until lunch. This really gets the metabolism going with all the spice I add.
In a jug mix together 2 eggs, chopped mixed bell peppers, red onion, a pinch of paprika, a pinch of chilli flakes and some salt and pepper. Fry in a hot frying pan, flip over then add a large handful of spinach on top of the cooked side of the omelette. Let it wilt then fold over and place onto your plate. Add a dash of Worcester sauce and enjoy.
This usually comes next in the regular breakfast rota, as it’s quick and easy but most satisfying, not to mention super tasty!
Measure 200ml of milk into a jug. Add 40g porridge oats and microwave for 2 1/2 mins stirring 3/4 of the way through cooking time. When pinged transfer to a cereal bowl and add your topping of either raspberries, strawberries, blueberries, banana, raisins whatever floats your boat.
This is actually my child’s portion as I didn’t get a photograph of my own. These pancakes are actually bought ones from Aldi, they are lemon and raisin pancakes, but I will usually make my own.
Whisk together 1 cup of plain flour, 1 cup of milk and 1 egg to create a batter. You want this to be rather thick to create the American style. At this point you can add your raisins and a dash of lemon. Fry in a hot pan, pop onto the plate and go to town on your fruity topping, why not add a handful of walnuts or almonds? If you’re feeling a bit naughty do what I do and drizzle a tiny bit of ice cream raspberry sauce over the top for added sweetness.
Ham, Turkey & Mixed Salad Wholemeal Pitta
I find I can become a creature of habit when choosing sandwiches for lunch. So now I find using either pittas, bagels and wraps rather than just bread all the time, stops me reaching for the same old sandwich 4 days in a row.
Tuna & Red Onion Wholemeal Toastie
Remember years ago when everyone had a ‘Breville’. That famous contraption was on everyone’s wedding list and Christmas list. Since then the panini press has either took over or people have just forgotten about the toastie machine. I found mine out not too long ago, gave it a good dust and now Ive fallen back in love again. If you want something a bit more comforting and filling, I’d recommend mature cheddar and baked beans with a good dollop of HP sauce. Just be careful when you get a bean in your mouth they reach volcanic temperature!
Cottage Cheese, Tuna & Spinach salad
This is literally the most delicious salad ever! To make this a bit more filling you could serve with some seeded wholemeal bread or even pop some into a tortilla wrap.
Florette crispy salad bag
Handful of spinach leaves
Chopped bell peppers
Cucumber chopped into batons
Few good dollops of cottage cheese
Half can tuna
Chilli/ jalapeño flakes, cracked black pepper & salt to taste
Pork Loin, Mexican Rice and Roasted Veggies
This is always a mid week favourite in my household and a good way of using up any left over odd carrots or peppers. Plus buying any root vegetables this time of year is most affordable as they are all in season.
Chop carrots, courgette, red onion, bell peppers, broccoli any other vegetables you fancy throw them all into a roasting tin. Add chopped garlic and Season with rock salt and cracked black pepper. Roast in a pre-heated oven for approx 45mins on gas mark 5/190•c. Shuffle half way through cooking time.
20 mins before the end of your roasted veggies cooking time pop your pork loin into a frying pan and fry over a moderate heat, I do 10 mins either side.
Now you can also boil a handful of sweetcorn and peas for your rice.
I always have a couple of packets of plain microwave rice in my cupboard as I hate the faff of soaking, rinsing and boiling dry rice. So a couple of mins towards the end of everything finishing cooking, I ping ping my micro rice, pour into a mixing bowl, add the drained peas and sweetcorn and a good tablespoon of Mexican spice mix. I understand this is by no means a traditional Mexican rice, this is just my interpretation or you could actually just purchase a Mexican rice, I’m sure Uncle Ben’s do them. Plate it all up and voila!
Chicken Chow Mein
Every now and then I literally crave noodles. I get it in my head and I can’t stop thinking about noodles until I make them. This is also a good mid week meal I find and to me it always feels like a treat, as this is what I would usually go for if I were to order a Chinese take away. Just this is much kinder to the mid-drift.
I often poach a few chicken breast regularly to keep in the fridge for salads and sandwiches. So when you already have one ready for this meal this literally takes 5 mins flat to put together. I chop my pre- poached chicken and throw in a frying pan along with the chopped veggies you can see and sweetcorn for a couple of mins. Add the soft noodles and chow mein sauce and that is literally it. I serve in a bowl as it keep the meal hotter for longer and add a dash of soy sauce. Now I fancy noodles again!
Shepherd’s Pie & Greens
This has to be in the top 3 comfort foods, it is a hearty favourite in this house and the flavours are incredible.
(Based on a family of 5)
750g lamb mince
5 large baking style potatoes
1 large white onion
1 clove of garlic
500ml beef stock (I use 1 1/2 cubes)
2 heaped tablespoons tomato purée
Serious dash of Worcester sauce
In a frying pan sauté the chopped onion, carrots and garlic for approx 5 mins over a moderate heat then set aside in a bowl.
Now brown the lamb mince and drain the fat. Re-add the onion, carrots and garlic to the pan and stir in the tomato purée and Worcester sauce.
Next pour in the beef stock, give everything a good stir and then simmer for approx 30 mins.
Meanwhile peel, boil and mash the potatoes.
Transfer the mince mixture to a large oven proof dish. Top with mashed potatoes, fork the surface to fluff it up and sprinkle on some mixed herbs or even some grated cheese if you fancy it. Bake for approx 25 mins or until the potato is a light brown in colour.
Hope some of these take your fancy and you have been inspired to give maybe one a try!
Thanks for reading ✨