Slow Days - Warmed Up - Low Cal - Low Budget


Since we are all indoors for the duration of the COVID-19 curve flattening, I have been trying to make sure I am eating well and have enough good healthy food in the fridge or freezer. Its a bad time for a lot of folks who are finding it difficult to source ingredients or eat well on low budgets, so I thought I'd share a couple of my current slow cooker recipes.. 

Plant Based Quorn, Carrot, Radish and Lentil Soup
This one is super easy and makes 6 servings (217 calories each), so plenty to eat and more to freeze.
If you have a slow cooker - follow the recipe as noted, but if cooking on a stove, just use a medium heat to start, then turn down low and stir occasionally to keep from burning on the bottom.

Ingredients

1 Vegetable Stock Cube
1 tablespoon All Purpose Seasoning
1 tablespoon Caribbean Hot Curry Powder
1 tablespoon Mixed Herbs
1 tablespoon Olive Oil
100g Red Lentils (pre-soaked in boiled water)
50g Puy Green Lentils
100g Onion - Red or Brown chopped coarsely
500g Carrots chopped into big chunks
200g Radish sliced
1 litre Boiling Water
1 packet (300g) Quorn Chicken Style Pieces (frozen)

Cooking Instructions
  1. Put the slow cooker onto the high setting and add the olive oil, Onion and Radish, stir occasionally and cook until the onions soften.
  2. Add the Carrots, hot water, all herbs and spices, vegetable stock cube and Red Lentils.
  3. Cook on high setting for 1 hour.
  4. Add the Green Lentils and Quorn pieces and cook for another hour on hot, or leave overnight on the low setting.
  5. Serve to eat immediately or set aside in tubs for freezing once cooled down
Turmeric Chicken Stew
Another super easy recipe that makes 5 servings at 179 calories each. As with before this is written for a slow cooker, but it's just as easy on the stove. I used veg bought from a £1 supermarket stew pack but really you can put more or less of any of the root vegetables listed.


Ingredients

1 Vegetable Stock Cube
1 heaped teaspoon All Purpose Seasoning
4 teaspoons, Mixed Dried Herbs
6 teaspoons Ground Turmeric powder
1 small Swede coarsely chopped
1 medium Parsnip coarsely chopped
4 small Carrots sliced
1 medium Onion diced chunky
400g Chicken Breasts / Thigh Meat diced
1 litre Boiled Water

Cooking Instructions

  1. Put the slow cooker onto the high setting and add the Chicken meat and onion, stirring occasionally until the meat is cooked and the onions are soft.
  2. Add all remaining vegetables, herbs, stock, turmeric and water.
  3. Cook for 2-3 hours on high, or turn low and leave to cook overnight.
  4. Serve to eat immediately or set aside in tubs for freezing once cooled down.

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