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Creamy sun dried tomato pesto chicken 🥘 Cre by @recipe_road Ingredients For chicken 400g chicken mini fillets Juice of 1 lemon ½ tbsp extra virgin olive oil 1 tsp sweet paprika 1 tsp dried oregano 1 tsp garlic granules ½ tsp onion granules salt and pepper to taste Creamy sauce 3 large garlic cloves, chopped 150g baby spinach 7 cherry tomatoes ½ tbsp extra virgin olive oil 150 ml single cream 180 ml water or hot vegetable stock 3 tbsp sun dried tomato pesto 6 sun dried tomatoes, chopped 20g ...
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Slow cooker recipe | Tasty Beaf Meatball crockpot Recipe
Slow cooker Beef Meatballs, Onions & Gravy by boredoflunch Ingredients: - 500g of meatballs, you can buy pre rolled or make your own - 2 x onions cut into rings - 2-3 tbsp tomato purée - 2 tbsp Worcestershire sauce - 1 tbsp Dijon mustard - 1 tsp oregano - 1 tsp onion granules - 3 crushed garlic cloves - Salt and pepper - 400ml of beef stock - 2 tbsp bistro gravy powder with 50ml water Method: 1. Cook your meatballs for a few minutes on the pan to brown, add to your slowcooker 2. Fry the onions on the same pan including the juices from the meatballs, then add this to the slowcooker with all other ingredients 3. Cook on high for 4 hours or low for 7-8 4. Serve with a creamy buttery mash, greens, garnish with thyme. Follow us 👉 @homebodytransformation 👈 for more!
Black Bean and Corn Pasta Salad with Lime Greek Yogurt Dressing
This Healthy Black Bean and Corn Pasta Salad with Creamy Lime Dressing is a quick and easy protein-packed dish made with rotini pasta, black beans, sweet corn, fresh spinach, and a tangy Greek yogurt lime dressing. Perfect for parties, meal prep, or a refreshing meatless meal. #pastasalad #meatlessmonday #meatlessrecipes #healthyrecipes #blackbeanpasta
Grilled Sweet Potato & Burrata Salad with Pumpkin Seed Pesto 🥗🌱
Ingredients: 2 large sweet potatoes, sliced 1 tbsp olive oil Salt and pepper to taste 4 oz burrata cheese 1/4 cup roasted pumpkin seeds 1 cup fresh basil leaves 1/2 cup olive oil (for pesto) 1 clove garlic, minced 1 tbsp lemon juice Mixed greens for serving Instructions: Brush sweet potato slices with olive oil, season with salt and pepper, and grill until tender, about 5-7 minutes per side. In a blender, combine pumpkin seeds, basil, garlic, lemon juice, and olive oil; blend until smooth to make pesto. Arrange grilled sweet potatoes on a bed of mixed greens, top with burrata, and drizzle with pumpkin seed pesto. Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Kcal: 320 per serving | Servings: 4
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