Leigh

Steak salad

Posted on by Leigh

Steak salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 181kcal

Ingredients

Steak

  • 400 g beef steak (e.g., sirloin or ribeye)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder (optional)

Salad

  • 150 g mixed salad greens (e.g., lettuce, spinach, arugula)
  • 150 g cherry tomatoes halved
  • 1/2 cucumber sliced
  • 1/2 red onion thinly sliced
  • 30 g feta cheese crumbled
  • 30 g black olives pitted
  • 30 g red pepper roasted, sliced (optional)

Dressing

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt and pepper

Instructions

Prepare the Steak:

  • Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
  • Season both sides of the steak with salt, black pepper, and garlic powder (if using).
  • Heat a grill pan or skillet over high heat and add 15 ml of olive oil.
  • When the pan is hot, add the seasoned steak.
  • Cook the steak for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
  • Remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain.

Prepare the Salad:

  • In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, black olives, and roasted red peppers (if using).

Prepare the Dressing:

  • In a small bowl, whisk together 30 ml of olive oil, 15 ml of balsamic vinegar, 5 ml of lemon juice, Dijon mustard, and honey.
  • Season the dressing with salt and black pepper to taste.

Assemble the Salad:

  • Drizzle the dressing over the salad ingredients in the large bowl.
  • Toss the salad gently to evenly coat everything with the dressing.

Serve:

  • Divide the dressed salad onto serving plates.
  • Top each salad with slices of the grilled steak.
  • Garnish with additional crumbled feta cheese and a drizzle of balsamic glaze if desired.
    Enjoy your delicious steak salad with a refreshing mix of greens and a savory steak cooked to perfection!
Nutrition Facts
Steak salad
Serving Size
 
1 g
Amount per Serving
Calories
181
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
7
mg
2
%
Sodium
 
828
mg
36
%
Potassium
 
503
mg
14
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
30
g
60
%
Vitamin A
 
1769
IU
35
%
Vitamin C
 
43
mg
52
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle Pesto pasta

Posted on by Leigh

Tagliatelle Pesto pasta

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 1140kcal

Ingredients

Pesto Sauce

  • 60 g fresh basil leaves
  • 30 g grated Parmesan cheese
  • 30 g pine nuts
  • 2 garlic cloves
  • 120 ml extra-virgin olive oil
  • salt and pepper to taste

Pasta

  • 250 g tagliatelle pasta
  • salt for pasta water

Instructions

Prepare the Pesto Sauce:

  • Wash the basil leaves and pat them dry with a paper towel.
  • In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the mixture is finely chopped.

Add Olive Oil:

  • While the food processor is running, slowly pour in the extra-virgin olive oil. Continue blending until the mixture becomes a smooth paste.
  • Season the pesto sauce with salt and pepper to taste. Adjust the seasoning as needed.

Cook the Tagliatelle:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta to the boiling water and cook according to the package instructions or until al dente. This usually takes about 8-10 minutes.

Drain and Combine:

  • Once the pasta is cooked, drain it in a colander but reserve about 1/4 cup of pasta cooking water.
  • In a large mixing bowl, combine the cooked tagliatelle with the freshly made pesto sauce. Use some of the reserved pasta water to adjust the consistency of the sauce if needed.

Serve:

  • Toss the pasta and pesto sauce together until well coated.
  • Serve immediately, garnished with extra grated Parmesan cheese and some fresh basil leaves if desired.
    Enjoy your homemade Tagliatelle Pesto pasta!
Nutrition Facts
Tagliatelle Pesto pasta
Amount per Serving
Calories
1140
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
45
g
Cholesterol
 
118
mg
39
%
Sodium
 
292
mg
13
%
Potassium
 
523
mg
15
%
Carbohydrates
 
95
g
32
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
25
g
50
%
Vitamin A
 
1794
IU
36
%
Vitamin C
 
6
mg
7
%
Calcium
 
238
mg
24
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken salad

Posted on by Leigh

Chicken salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 302kcal

Ingredients

Salad

  • 300 g chicken breast boneless, skinless, shredded or diced
  • 200 g mixed salad greens (lettuce, spinach, arugula, etc.) washed and chopped
  • 100 g cherry tomatoes halved
  • 1 red onion thinly sliced
  • 100 g sweetcorn kernels, (canned or frozen, cooked)
  • 50 g black olives sliced, optional
  • 30 g croutons crumbled

Dressing

  • 60 ml olive oil
  • 30 ml balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste

Instructions

  • Season the chicken breasts with salt and pepper.
  • Heat a non-stick pan over medium-high heat.
  • Add a little olive oil to the pan and cook the chicken breasts for about 6-7 minutes per side or until they are cooked through and no longer pink in the center.
  • Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust the seasoning if needed.
  • In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, red onion, sweetcorn, and black olives (if using). Toss everything gently to mix.
  • Arrange the sliced chicken strips on top of the salad.
  • Drizzle the prepared dressing over the salad.
  • If you like, sprinkle croutons over the salad for some extra crunch.
  • Toss the salad gently to coat all the ingredients with the dressing.
  • Divide the chicken salad among serving plates and enjoy!
    This chicken salad is versatile, and you can customize it by adding your favorite toppings or using a different type of protein. Enjoy your delicious and healthy meal!
Nutrition Facts
Chicken salad
Serving Size
 
1 g
Amount per Serving
Calories
302
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
48
mg
16
%
Sodium
 
358
mg
16
%
Potassium
 
472
mg
13
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
242
IU
5
%
Vitamin C
 
12
mg
15
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak skewers

Posted on by Leigh

Steak skewers

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 157kcal

Ingredients

Marinade

  • 500 g beef steak cubed
  • 60 ml olive oil
  • 60 ml soy sauce
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp dried origanum
  • Salt and pepper to taste

Skewers

  • Wooden skewers, soaked in water for 30 minutes to prevent burning
  • Bell peppers, onions, and cherry tomatoes for skewering
  • Additional olive oil for brushing

Instructions

  • In a bowl, combine the olive oil, soy sauce, minced garlic, lemon juice, paprika, dried oregano, salt, and pepper to create the marinade.
  • Place the beef cubes in a large resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, but preferably 2-4 hours for best flavor.
  • While the beef is marinating, prepare the wooden skewers by soaking them in water for at least 30 minutes. This prevents them from burning when you grill the skewers.
  • After marinating, remove the beef from the bag or dish and discard the marinade.
  • Thread the marinated beef cubes onto the soaked wooden skewers, alternating with pieces of bell pepper, onion, and cherry tomatoes.
  • Preheat your grill to medium-high heat or use a grill pan on the stove.
  • Brush the skewers lightly with additional olive oil to prevent sticking to the grill grates.
  • Grill the skewers for about 4-6 minutes per side or until the beef reaches your desired level of doneness and has a nice char on the outside.
  • Remove the skewers from the grill and let them rest for a couple of minutes before serving.
  • Serve the steak skewers hot with your favorite dipping sauce or alongside a salad and some rice or grilled vegetables.
    Enjoy your delicious steak skewers!
Nutrition Facts
Steak skewers
Serving Size
 
1 g
Amount per Serving
Calories
157
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
829
mg
36
%
Potassium
 
349
mg
10
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
1291
IU
26
%
Vitamin C
 
19
mg
23
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken skewers

Posted on by Leigh

Chicken skewers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Marinate: 30 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 244kcal

Ingredients

  • 500 g boneless chicken breast cut into cubes
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 red onion cut inot chunks
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground origanum
  • salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes to prevent burning

Instructions

  • In a bowl, combine the olive oil, soy sauce, lemon juice, minced garlic, paprika, ground cumin, dried oregano, salt, and black pepper. Mix well to make the marinade.
  • Place the chicken cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or preferably 2-4 hours to marinate.
  • While the chicken is marinating, prepare the vegetables by cutting the bell peppers and red onion into chunks.
  • After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
  • Preheat your grill or grill pan to medium-high heat.
  • Thread the marinated chicken, bell peppers, and red onion alternately onto the soaked wooden skewers.
  • Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  • Serve the chicken skewers hot with your favorite dipping sauce or over cooked rice.
    Enjoy your delicious chicken skewers!
Nutrition Facts
Chicken skewers
Serving Size
 
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
80
mg
27
%
Sodium
 
660
mg
29
%
Potassium
 
678
mg
19
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
1286
IU
26
%
Vitamin C
 
98
mg
119
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mince and potato curry

Posted on by Leigh

Mince and potato curry

Print Pin Rate
Course: Main Dish, Supper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 696kcal

Ingredients

Curry

  • 500 g beef mince
  • 500 g potatoes peeled and diced
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 2 cm piece of ginger grated
  • 2 tomatoes chopped
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • salt to taste
  • 400 ml coconut milk
  • fresh coriander leaves for garnish (optional)

Garnish

  • fresh coriander leaves chopped
  • red chili peppers sliced

Instructions

  • Heat the vegetable oil in a large pot or deep skillet over medium heat.
  • Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and grated ginger. Sauté for another 1-2 minutes until the garlic and ginger become fragrant.
  • Add the chopped tomatoes to the pot and cook for about 5 minutes, or until they begin to soften and break down.
  • Add the minced meat (beef, lamb, or chicken) to the pot. Break it up with a wooden spoon and cook until it's browned and cooked through. This should take about 5-7 minutes.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, chili powder, and salt to the meat mixture. Stir well to coat the meat evenly with the spices.
  • Add the diced potatoes to the pot and stir to combine with the meat and spices.
  • Pour in the coconut milk and mix everything together. Bring the mixture to a gentle simmer.
  • Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  • Taste the curry and adjust the seasoning if needed by adding more salt or chili powder to suit your preference.
  • Once the potatoes are tender and the curry has thickened to your liking, remove it from heat.
  • Serve your minced meat and potato curry hot, garnished with fresh coriander leaves and sliced red chili peppers if you like it spicy. It goes well with steamed rice or naan bread.
    Enjoy your homemade mince and potato curry with this flavorful recipe!
Nutrition Facts
Mince and potato curry
Serving Size
 
1 Serving
Amount per Serving
Calories
696
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
89
mg
30
%
Sodium
 
114
mg
5
%
Potassium
 
1310
mg
37
%
Carbohydrates
 
31
g
10
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
607
IU
12
%
Vitamin C
 
37
mg
45
%
Calcium
 
84
mg
8
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon Herb Grilled Chicken

Posted on by Leigh

Lemon Herb Grilled Chicken

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Calories: 215kcal

Ingredients

  • 4 chicken breast fillets
  • 2 lemons juiced and zested
  • 3 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped parsley, chopped basil, chopped thyme, and olive oil. Mix well to create the marinade.
  • Season the chicken breasts with salt and pepper on both sides.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them.
  • Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes to marinate. For best results, marinate for 2-4 hours or overnight.
  • Preheat your grill to medium-high heat, about 200-220°C.
  • Remove the chicken from the marinade and let any excess marinade drip off.
  • Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through. The internal temperature should reach 75°C, and the juices should run clear.
  • While grilling, baste the chicken with the leftover marinade to keep it moist and flavorful.
  • Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
  • Serve the lemon herb grilled chicken with your favorite side dishes and garnish with additional fresh herbs, lemon slices, or a drizzle of olive oil if desired.
    Enjoy your delicious Lemon Herb Grilled Chicken!
Nutrition Facts
Lemon Herb Grilled Chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
215
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
72
mg
24
%
Sodium
 
134
mg
6
%
Potassium
 
538
mg
15
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
439
IU
9
%
Vitamin C
 
39
mg
47
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef and Avocado Wraps

Posted on by Leigh

Beef and Avocado Wraps

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 595kcal

Ingredients

Beef

  • 300 g thinly sliced beef
  • 2 garlic cloves minced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 1 tbsp olive oil

Avocado Spread

  • 2 ripe avocados
  • juice of 1 lime
  • 1/4 tsp chili powder
  • salt and pepper to taste

Wraps

  • 4 large whole wheat tortillas
  • 1 cup shredded lettuce
  • 1/2 red onion thinly sliced
  • 1 tomato sliced
  • 1/2 cup grated cheddar cheese (optional)
  • fresh coriander leaves for garnish (optional)

Instructions

For the Beef:

  • In a bowl, combine the minced garlic, paprika, cumin, salt, pepper, and olive oil.
  • Add the thinly sliced beef to the bowl and toss to coat the beef with the marinade. Let it marinate for at least 15 minutes.
  • Heat a large skillet over medium-high heat. Add the marinated beef slices and cook for about 2-3 minutes per side, or until they are cooked to your desired level of doneness. Remove from heat and set aside.

For the Avocado Spread:

  • Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
  • Add the lime juice, chili powder, salt, and pepper to the bowl with the avocado.
  • Mash and mix everything together until you have a smooth avocado spread. Adjust the seasoning to taste.

Assembling the Wraps:

  • Lay out the whole wheat tortillas on a clean surface.
  • Spread a generous spoonful of the avocado mixture onto each tortilla.
  • Place a portion of the cooked beef on top of the avocado spread on each tortilla.
  • Add shredded lettuce, sliced red onion, diced tomato, and grated cheddar cheese (if using) evenly over the beef.
  • Optionally, sprinkle fresh cilantro leaves on top for extra flavor.
  • Fold in the sides of the tortilla and then roll it up tightly from the bottom, creating a wrap.
  • Slice the wraps in half diagonally and serve immediately.
    Enjoy your delicious Beef and Avocado Wraps!
Nutrition Facts
Beef and Avocado Wraps
Serving Size
 
1 Serving
Amount per Serving
Calories
595
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
20
g
Cholesterol
 
68
mg
23
%
Sodium
 
448
mg
19
%
Potassium
 
846
mg
24
%
Carbohydrates
 
35
g
12
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
23
g
46
%
Vitamin A
 
939
IU
19
%
Vitamin C
 
16
mg
19
%
Calcium
 
229
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.