Tag Archives: Spinach

Spicy Chicken and Feta Noodles

23 Oct

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This is a really tasty dish which is full of flavour, and has the added bonus of being extremely healthy. I love the combination of flavours in this recipe, which tastes kind of like a cross between a stir fry and a Greek salad.

It isn’t hugely spicy but it has a bit of a kick to it so the melted feta is great at balancing out the spice, and is definitely my favourite thing about this dish.

Serves: two people.

Cost per person: £0.86 (price based on Tesco Value ingredients).

Ingredients:

  • 3 boneless chicken thighs
  • 1 small onion
  • 4 vine (or similar) tomatoes
  • 25g baby spinach (about a large handful)
  • 50g feta cheese
  • 2 tsps cayenne pepper
  • 120g noodles (2 nests)
  • Vegetable oil, for frying

Method

1) Chop the chicken and fry for around 10 minutes, until sealed and beginning to turn golden brown.

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2) Add the onions and cayenne pepper to the chicken, and fry for another 5 minutes.

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3) Chop the tomatoes in half and add them to the chicken and onions. At the same time put the noodles on to boil.

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4) Add the spinach and chopped feta to the chicken and cook for 2 minutes, or until the feta starts to melt.

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5) Serve with the noodles and enjoy!

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Sweet Potato and Spinach Curry

28 Aug

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Although this isn’t the cheapest recipe I’ve made, it isn’t too expensive and is well worth a little extra cost. Strong flavours and colours give this dish a real sense of luxury despite being on a budget, and it’s one of my favourite curries.

I’ve tried not to use too many spices in order to keep costs down, as it can get very expensive if you don’t already have them. However, turmeric really does add to the flavour of this dish which is why I’ve included it alongside the chilli.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: if this recipe is too spicy for your liking try only using 1 tsp of chilli powder, as the turmeric is more important to the flavour of the whole dish than the chilli is.

Serves: four people.

Cost per person: £0.91 (price based on Tesco Value ingredients).

Ingredients:

  • 500g sweet potato, peeled and cut into large chunks
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400ml) coconut milk
  • 250g baby spinach
  • 2 tsps turmeric
  • 2 tsps chilli powder
  • Salt, to season
  • Vegetable oil, for frying

Method

1) Boil the sweet potato for 8-10 minutes. Drain and set aside.

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2) Chop the onion and fry on a medium heat with the garlic and turmeric for 3 minutes.

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3) Add the chilli powder and fry for another 2 minutes.

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4) Add the coconut milk and stir in well. Simmer for 4-5 minutes, until the coconut milk has thickened slightly.

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5) Season with salt and stir in the sweet potato. Simmer for another 4 minutes.

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6) Add the baby spinach – don’t worry when it doesn’t all fit in the pan! Simmer for 3 minutes, or until the spinach has wilted.

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7) Serve with rice, naan bread or chapattis.

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Tomato, Spinach and Chickpea Spaghetti

29 Jul

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This is a simple and extremely healthy meal, and is a favourite of mine to perk you up when you’re feeling tired and run down – it’s full of vitamins so makes you feel loads better, as well as being really tasty.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Serves: four people.

Cost per person: £0.49 (price based on Tesco Value ingredients).

Ingredients:

  • 350g spaghetti
  • 1 can (400g) chickpeas
  • 1 can (400g) chopped tomatoes
  • 60g baby spinach
  • 1 onion
  • 1 garlic clove
  • 1-2 tsp chilli powder
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Fry the onion and garlic on a medium heat with the chilli powder for 3-4 minutes, until softened.

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2) Put the spaghetti on the boil. Turn the onion down to a lower heat and add the chopped tomatoes, simmering gently. Season with mixed herbs, salt and pepper.

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3) A couple of minutes before the spaghetti is cooked, drain and rinse the chickpeas and add them to the sauce.

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4) Add the spinach leaves and simmer for 1-2 minutes, until the spinach wilts.

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5) Drain the spaghetti and serve! Sprinkle with a little grated cheese if preferred.

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