Breakfast Recipes

Monday

Apple & strawberry pot

Ingrediens

  • 1 apple
  • 100g strawberries
  • 100ml Vanilla Yogurt
  • 30g Rolled Oats
Prep.5minCook 5min12kr per serv.

Method

1. In a heated pan, fry the oats over low heat. Keep frying until the color turns brown and looks crunchy.

2. Cut apple and strawberries into pieces. Combine the strawberries, apple pieces and yogurt in a bowl.

3. Scatter over the crunchy oats.

Tuesday

Banana & granola pot

Ingrediens

  • 50g Cottage Cheese
  • 1 banana
  • 20g granola
Prep.6minCook 0min8kr per serv.

Method

1. Cut banana into slices.

2. In a bowl, combine the yogurt, banana slices and granola.

Wednesday

Banana & yogurt pot

Ingrediens

  • 1 banana
  • 25g dark chocolate
  • 200ml Vanilla Yogurt
  • 40g Rolled Oats
Prep.5minCook 5min12kr per serv.

Method

1. In a heated pan, fry the oats over low heat. Keep frying until the color turns brown and looks crunchy.

2. Cut banana into slices. Combine the banana slices and yogurt in a bowl.

3. Scatter over the crunchy oats.

4. Grate the chocolate over the top.

Thursday

Oatmeal with raisins

Ingrediens

  • 200ml milk
  • 90g rolled oats
  • 30g raisins
Prep.3minCook 5min3kr per serv.

Method

1. Combine the milk or water and oats in a medium saucepan over medium-high heat and bring to a boil (Use more or less liquid to reach desired consistency). Reduce the heat to low and simmer for 5 minutes.

2. Serve topped with the raisins.

Friday

Pineapple oatmeal

Ingrediens

  • 200ml milk
  • 90g rolled oats
  • 1 banana
  • 100g canned pineapples
Prep.3minCook 5min6kr per serv.

Method

1. Put the oats, milk, sliced banana, into a small pot on the stove.

2. Stir continuously over medium high heat for about 5 minutes, or until the mixture gets thick and creamy (and starts bubbling).

3. Turn down heat to medium low, add the canned pineapple and stir for about 1 minute.

4. Serve hot and enjoy!

Saturday

Porridge oats

Ingrediens

  • 100g Milk
  • 100g Rolled Oats
  • 25g Granola
  • 90g Strawberries
Prep.3minCook 5min11kr per serv.

Method

1. Combine the milk or water and oats in a medium saucepan over medium-high heat and bring to a boil (Use more or less liquid to reach desired consistency). Reduce the heat to low and simmer for 5 minutes.

2. Cut the strawberries into slices and combine with porridge.

3. Scatter granola over the top.

Sunday

Strawberry morning mash

Ingrediens

  • 200ml Vanilla Yogurt
  • 60 g Strawberries
  • 20g Dark Chocolate
Prep.10minCook 0min12kr per serv.

Method

1. In a bowl, combine the yogurt, cottage cheese, strawberries and granola.

2. Grate the chocolate over the top.

Lunch Recipes

Monday

Spanish Omelette

Ingrediens

  • 200g Potatoes
  • 1Tbs Margarine
  • 2Tbs olive oil
  • 1Red Chili
  • 2 Onions
  • 3 Eggs
Prep.10minCook 30min9kr per serv.

Method

1. Finely slice the onions and chop the chili pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

2. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the Chili pepper and cook for a further 3 mins.

3. Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt.

5. Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Tuesday

Thai Chicken Wraps

Ingrediens

  • 200g Chicken Fillet
  • 2 Plain Tortilla Wrap
  • 2tbs Olive Oil
  • 1/8 Tbs Salt
  • 1/8 Tbs Pepper
  • 1/4 Seedless Cucumber
  • 1 1/2 tbs Fresh Coriander
Prep.5minCook 10min25kr per serv.

Method

1. Toss the chicken with the pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.

2. Cut cucumber and chop coriander.

3. Heat the tortillas in the microwave, following pack instructions. Spread a little margarine over each tortilla. Top with some chopped coriander, cucumber and chicken, Roll up and enjoy.

Wednesday

Fish and chips

Ingrediens

  • 200g Potatoes
  • 2Tbs Olive Oil
  • 100gBreadcrumbs
  • 2TbsFlour
  • 1 Egg
  • 150g Fish fillets
  • 1Tbs Lemon Juice
Prep.10minCook 30min13kr per serv.

Method

1. Heat the oven to 200C/fan oven 180C/gas 6. Toss the potato with 1 tbsp oil and some seasoning. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.

2. Mix the breadcrumbs and lemon zest, season then tip onto a plate. Put the flour on another plate and the egg in a shallow bowl.

3. Dust the fish in the flour, dip in egg, then coat in breadcrumbs. Heat 1 tbsp oil in a large non-stick frying pan and fry the fish for 2 minutes on each side until it is crisp and golden brown. Transfer the fish to a baking tray and cook on a shelf above the chips for 8-10 minutes depending on thickness. Serve with chips.

Thursday

Chicken Kisses

Ingrediens

  • 100g Chicken
  • 1/2Onion
  • 100g Potatoe
  • 1/2Green Bell Pepper
Prep.15minCook 30min13kr per serv.

Method

1. Heat the oven to 200C/fan oven 180C/gas 6.

2. Take two pieces of aluminum foil about 12 to 15 inches each and lay them down in a cross pattern, one over the other. Place the chicken breast, onion, potato, green bell pepper in the center of the foil. Bring up all eight corners of the foil and twist the top together to resemble a "kiss".

3. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.

Friday

Super HealthyFish Burgers

Ingrediens

  • 200g Fish Fillet
  • 1/8 Tbs Salt
  • 1 1/2 tbs Fresh Coriander
  • 5Tbs Olive Oil
  • 2 Carrots
  • 1/2Seedless Cucumber
Prep.20minCook 10min15kr per serv.

Method

1. Tip the Fish fillet into a food processor with the egg, salt and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into burger. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the coriander leaves, salt and few drops of Olive oil. Serve with the rice.

Saturday

Cottage Cheese Pancakes

Ingrediens

  • 200g Cottage Cheese
  • 2 Eggs
  • 4-6tbsFlour
  • 5Tbs Olive Oil or Margarine
Prep.10minCook 15min13kr per serv.

Method

1. Mix the cottage cheese and eggs together. Add the baking powder, salt or sugar and enough flour to form a thick, gloppy batter the consistency of oatmeal. It should not be runny.

2. Heat the pan. Preferably in a cast iron pan add a bit of oil or butter and fry first on one side, waiting a few minutes until it solidifies and then on the other.

3. It could be served with jam, maple syrup or honey. It could be also served with vegetables such as Olives or Roasted zucchini.

Sunday

Eggs in Bread Bowls

Ingrediens

  • 2Bread rolls
  • 2Eggs
  • 1,1/2 tbsChopped Herbs (coriander) or Chili
Prep.10minCook 30min6kr per serv.

Method

1. Preheat oven to 200C/fan oven 180C/gas 6. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.

2. Crack an egg into each roll, and then top with some herbs. Season with salt and pepper.

3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Dinner Recipes

Monday

Summer Chicken & Vegetable Stew

Ingrediens

  • 150g Chicken boneless
  • 1 Red peppers, diced
  • 400g Potatoes, halved
  • 100g Mixed vegetables, frozen
  • 2 slices, Crusty bread, to serve
Prep.20minCook 30min25kr per serv.

Method

1. Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.

2. Add the peppers and potatoes to the casserole and cook for 3 mins. Add the chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 min or until the chicken is cooked through. Stir in the basil and cook for another 5 min. Serve with some crusty bread.

Tuesday

Fisherman's Grilled Packs

Ingrediens

  • 200gTomatoes, undrained
  • 150gMixed vegetables frozen
  • 150g Fish or other lean fish fillet
  • ½ Tea spSalt
  • 1/4 Tea sp slices, Paprika
Prep.35minCook 35min14kr per serv.

Method

1. Heat gas or charcoal grill. In medium nonmetal bowl add tomatoes and vegetable mix.

2. Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato and vegetable mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.

3. Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork.

Wednesday

Baked Fish Fillets

Ingrediens

  • 150g Fish Fillet
  • 50g Butter or margarine, melted
  • Lemon juice
  • ½ Tea spSalt
  • 1/4 Tea sp slices, Paprika
Prep.5minCook 25min10kr per serv.

Method

1. Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.

2. Cut fish fillet if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.

3. Mix remaining ingredients; drizzle over fish.

4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Thursday

Italian rice with chicken

Ingrediens

  • 100g Chicken
  • 1 Onion
  • 1 Orange Bell Peppers
  • 2Tbs Olive Oil
  • 100g Rice
  • 200g Can Chopped Tomatoes
Prep.10minCook 30min20kr per serv.

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof pan, add the chicken and cook for 3-4 min until golden all over. Remove from pan and set aside.

2. Add the onion and pepper, and cook for 3 min or until lightly golden. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 min. Ready to serve!

Friday

Mushroom & Rice One-pot

Ingrediens

  • 100g Rice
  • 150g Chestnut mushrooms, quartered
  • 200g Chopped tomatoes
  • 1TbsOlive Oil
  • 1 Onion
  • 1 Red Pepper
Prep.20minCook 30min13kr per serv.

Method

1. Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof pot, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the pepper, tomatoes, stock and some ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Saturday

Mumbai potato wraps

Ingrediens

  • 100g Chicken
  • 200g Tomatoes
  • 100g Natural yogurt
  • 2 Plain tortilla wrap
  • 1 Onion
  • 400g Potato
Prep.15minCook 35min11kr per serv.

Method

1. Heat the Olive oil in a large saucepan and fry the onion for 6-8 min until golden and soft. Stir in 1½ tbsp curry powder, cook for 30 sec, and then add the tomatoes and seasoning. Simmer, uncovered, for 15 min.

2. Meanwhile, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 min until just tender. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce. Heat through.

3. Meanwhile, mix together the yogurt and mint sauce, and warm the tortilla wraps following pack instructions.

4. To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt, then roll up and eat.

Sunday

Spagetti with Tomato & Tuna

Ingrediens

  • 200gSpagetti
  • 1Onion
  • 200gCanned Tomatoes
  • 2Tbs Olive Oil
  • 1Red Chili
  • 140g Tuna in Brine
Prep.10minCook 12min18kr per serv.

Method

1. Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, open canned tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.

2. Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.