Whip up this healthy chilli chicken noodle bowl in under half an hour. While the peanut butter gives the recipe a rich taste, removing the fat from the chicken thighs will balance the meal out. Nutrition-rich broccoli and pepper bring plenty of vitamins and minerals to this Asian gem of a recipe.
Prep: 20 mins
Cook: 10 mins
4 tsp rapeseed oil
4 skinless, boneless chicken thighs, about 450g in total, all fat removed, chopped
5 large garlic cloves, finely grated
2 tbsp ginger, cut into small matchsticks
2 red chilli, deseeded and finely chopped
350g tenderstem broccoli, sliced
2 red peppers, deseeded and chopped
1 tsp soy sauce
4 nests of wholewheat noodles
2 tbsp peanut butter (sugar-free is better for the waistline)
1 lime, zested and juiced
1 tsp ground cumin
Heat the oil in a wok to a high temperature and add all the stir-fry ingredients except for the soy sauce before the oil burns. Toss for 1 min, then cover, cook for a further 5 mins at a lower heat until the chicken is tender. Then add the soy sauce and stir through.
Meanwhile, cook the noodles in a pan of boiling water as per the packet instructions (should be around 5 mins). Drain, but keep some water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water together, then toss with the noodles until they are well coated.
Serve the coated noodles and chicken stir-fry together for a perfect taste and texture combination.
Make your own refreshing Greek salad and taste all the earthy flavours that characterise Greek cuisine in one dish. This is a great option for a healthy dish when cooking in your caravan and can be enjoyed as a side dish or as a light summer meal with lots of crusty bread on the side.
Prep: 20 mins
3 large tomatoes, cut into wedges
1 medium red onion, sliced into rings
1 cucumber, sliced into thick half-moons
300g jar of black olives
200g block feta cheese
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 teaspoon dried oregano
Make sure all the vegetables are prepared and cut to similar sizes.
Season with salt and pepper but careful not to add too much additional salt, as the feta cheese and the olives already provide a salty counterpart to the sweetness of the tomatoes.
Pour over the extra virgin olive oil and red wine vinegar. Toss well so that the flavours are thoroughly mixed together.
Serve with feta cheese crumbled over the top, another drizzle of olive oil and a sprinkling of dried oregano.
Many tuna pasta bakes are made with cream or creamy sauces and are high in fat content. However, this healthy version uses a tomato-based sauce instead, in order to cut down on the calories.
600g small pasta shapes
2 tbsp Philadelphia Lightest Soft Cheese
200g pack of Co-op British Lighter Grated Mature Cheese, grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn, drained
15g of fresh basil, roughly chopped
Heat oven to gas mark 4/180°C (160°C fan). Boil the pasta for two minutes less than the time indicated on the pack.
To make the sauce, mix together the passata and the reduced-fat cream cheese until smooth.
Drain the pasta, reserving a little of the water as you do so. Mix the pasta and water with the sauce, tuna, sweetcorn, and half of the grated cheese. Season well.
Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15 - 20 minutes until the cheese on top is golden and starting to brown. Serve with fresh basil scattered over the top.