Prep Time: 60 minutes
1. 500g lean beef mince**
2. 6 bacon medallions, cut into small cubes
3. 1 red onion, finely chopped
4. 1 carrot, finely chopped
5. 1 tin chopped tomatoes
6. 1 tbsp. tomato puree
7. 2 garlic cloves, pressed
8. 1 glass of wine
9. 1 tbsp. olive oil
10. 2 tbsp. mixed herbs
11. 3 courgettes
12. 1 egg
13. 150g créme low fat fraiche
14. 150g grated low fat mozzarella
15. 50ml milk
16. 1/4 tsp nutmeg
17. 1 tsp flour
Start by slicing the courgette lengthways into thin "lasagne like" strips. Lay them out on a paper towel and sprinkle with salt to draw out the moisture from them. Set aside.
Heat a large saucepan on a medium heat and gently fry the onions, carrot, garlic and bacon medallions in olive oil for a few minutes until cooked.
Add the mince and cook until browned.
Pour in the chopped tomatoes, tomato puree, wine and mixed herbs and mix through. Reduce to a low heat and simmer for 10 minutes for the sauce to thicken.
To make your béchamel sauce substitute, whisk an egg in a bowl and add the créme fraiche, 3/4 of the mozzarella, milk, nutmeg and flour.
Spray a large lasagne dish with some light cooking spray or lightly grease with olive oil.
Get the courgettes and pat the water off them with a paper towel and arrange one layer on the bottom of the lasagne dish. Cover with half of the meat sauce and half of your white sauce, then repeat: another layer of courgettes, meat sauce and white sauce.
Sprinkle the leftover mozzarella on top of the lasagne and place into an oven at 180 degrees Celsius for 30 minutes.
Prep Time: 8 minutes
1 lb. boneless, beef chuck roast, sliced into thin strips
1 c. beef broth
1/2 c. soy sauce or liquid aminos
1/3 c. dark brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
2 c. frozen broccoli florets or more if you want
1. Use a Crockpot Bag and line your crock pot
2. In the insert of the crockpot, whisk together beef broth, soy
sauce/aminos, dark brown sugar, sesame oil, and garlic.
3. Gently place your slices of beef in the liquid and toss to coat.
4. Turn crockpot on low and cook for 6 hours.
5. When done, in a small bowl, whisk together cornstarch and
cooking liquid to create a slurry, pour into crockpot, stir to mix
well. Toss in your broccoli florets cook on low for an additional
30 minutes to thicken up the sauce.
Prep Time: 15 minutes
1. Cooking spray
2. 1 1/2 lb. boneless chicken breast, cut into 1-inch
3. 2 cloves minced garlic
4. 1 scallion, diced
5. 1 red bell pepper, diced
6. 3 tbsp. peanut butter
7. 1 tbsp. tamari
8. 1 tsp sriracha (optional)
9. 1/4 c. chicken broth (additional if a thinner
consistency is desired)
10. 3 c. broccoli
11. 1/2 tsp red pepper flakes, optional
12. 1/4 c. dry roasted unsalted peanuts
Heat cooking spray over medium-high heat until hot.
Add chicken and stir fry until browned on the outside,
about 3 minutes.
Add garlic, scallion, bell pepper and broccoli and stir-fry
about 2 to 3 minutes.
Warm peanut butter in the microwave until it becomes
liquid, about 20 seconds. Mix in the tamari, siracha (if
using), and the chicken broth.
Pour peanut sauce over chicken and veggies and toss to
coat. If desired, add additional chicken broth for a thinner
sauce. Cook until broccoli is crisp tender, about 2-3 more
Season with red pepper flakes, if desired. Top with
peanuts and serve.
4 skinless chicken breasts
2 tsp harissa
(Belazu's rose harissa is really full-flavoured)
1 tsp olive oil
1 tsp dried oregano
250g pack cherry tomatoes
(we used kalamata)
Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes
Prep Time: 16 minutes
3 tbsp. olive oil, divided
1 ½ lb. boneless, skinless chicken breasts, cut into
salt and black pepper
4 cloves garlic, minced
2 onion, diced
3 carrots, peeled and diced
4 stalks celery, diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
8 c. chicken stock
2 bay leaf
2 lb. zucchini, spiralized
4 tbsp. lemon juice
1 sprig rosemary
4 tbsp. chopped parsley leaves
1. Heat 1 1/2 tbsp. olive oil in a large stockpot over medium
heat. Season chicken with salt and pepper, to taste. Add chicken
to the stockpot and cook until golden, about 2-3 minutes.
2. Add remaining oil to the stockpot. Add garlic, onion, carrots
and celery. Cook, stirring occasionally, until tender, about 3-4
minutes. Stir in thyme and rosemary until fragrant, about 1
3. Whisk in chicken stock, bay leaf and 2 cups water; bring to
a boil. Stir in zucchini noodles; reduce heat and simmer until
zucchini is tender, about 3-5 minutes. Stir in lemon juice; season
with salt and pepper, to taste.
4. Serve immediately, garnished with rosemary and parsley, if