3 quick and healthy winter dinners

Nov
19

Baked whole sweet potato with guacamole and black beans in a cast-iron frying pan. Love for a healthy vegan food concept

It’s that time of year when the nights are drawing in and Christmas is looming large on the horizon. Comfort food is what we’re craving right now. Rather than getting takeaways, why not put your kitchen to good use and rustle up some healthy homemade fare?

Here are 3 weekday dinner recipes that are quick and easy to prepare, and why not check out our blog on comfort soup recipes here. The best bit is that everything is made with easy-to-find ingredients that won’t break the bank. Bon appetit!

Baked Sweet Potatoes & Warm Black Bean Salad (serves 4)

Ingredients:

4 large sweet potatoes
1 tin (425g) of black beans, drained
2 medium sized tomatoes, diced
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
¾ tsp sea salt
60ml sour cream
80g fresh coriander, chopped

Prick the sweet potatoes with a fork and bake in the oven at 200C for about 1 hour. Alternatively, bake in the microwave for about 15 minutes until soft.

In a medium saucepan, heat the beans, tomatoes, oil, coriander, cumin and salt until heated through. Alternatively, microwave on full power for 2-3 minutes.

Cut each cooked potato lengthwise and press open to make a well in the middle. Spoon in the bean mixture and top with a dollop of sour cream an a sprinkle of fresh coriander.

Bacon & Courgette Tagliatelle (serves 4)

Ingredients:

300g tagliatelle pasta (or any pasta of your choice)
4 courgettes, coarsely grated
150g smoked bacon lardons, or diced pancetta
1 garlic clove, crushed
50g parmesan, freshly grated
200g crème fraiche
1 tsp olive oil

Heat the oil in a large frying pan and fry the pancetta for approximately 5 minutes until crisp. Turn up the heat and add the grated courgette and fry for another 5 minutes until starting to brown. Add the garlic and cook for another minute, then season and set aside.

Cook the pasta in plenty of salted boiling water, according to the instructions on the packet, then drain and add to the frying pan containing bacon and courgettes. Mix everything together over a low heat, add crème fraiche and half the parmesan and a bit of water if the mixture gets too firm. Season and serve, sprinkling the rest of the parmesan over.

Spaghetti with Zucchini and Cheese

Classic Tuna Melt (serves 4)

Ingredients:

2 x 140g tins of tuna, drained
1 small onion, finely chopped
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp flat leaf parsley, finely chopped
Pinch of sea salt
Dash of Tabasco Sauce
Freshly ground pepper, to taste
2 tomatoes, sliced
4 slices of wholewheat or sourdough bread, toasted
60g of mature Cheddar cheese, grated

In a bowl, mix the tuna, onion, mayo, lemon juice, parsley, Tabasco, salt and pepper. Divide the mixture equally between the 4 toasted slices of bread, then top with tomato slices and cheese.

Place the four pieces of toast under a medium grill in the oven for about 3-5 minutes until the cheese is bubbling and golden brown.

Tuna tomato and cheese grilled panini sandwich close up on a plate

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