Creamy Chicken Pasta Bake


Chicken & pasta, topped with a creamy cheese sauce. What’s not to like?

Who doesn’t love a pasta bake? Well, me actually, but my teenage son Will can eat pasta by the bucket load so I knew Creamy Chicken Pasta Bake from Pinch of Nom would be right up his street. Pasta bakes are a genius way of getting children to sample vegetables without them really noticing – in this case it’s sliced leeks and mushrooms, which go brilliantly with the chicken and the creamy, cheesy sauce.

The calorie count for this dish is just over 500, but you can always reduce it by having less pasta. 300g between 4 people is quite a lot and I find that 50g of pasta per person is sufficient. It’s up to you.

If you love this ingredient combination, then I’d urge you to try smashed-up chicken which is one of my all-time favourites, the equally sublime creamy chicken and tarragon pots with rosemary potato wedges or chicken tetrazzini.

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Bacon, potato and spring onion frittata


Providing you’ve got eggs literally anything goes in a frittata

If you’ve got some eggs and odds and sods in your fridge that need using up, shove them in a frittata. Pinch of Nom’s thrifty version uses bacon, potato and spring onions which are a great combo, but chuck in what you like. If you’re after a vege version, check out vegetable frittata. Ideal for brunch or a light lunch with a green salad on the side.

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Creamy Mushroom Bruschetta


Give me a box of mushrooms and I’m as happy as Larry

Mushroom fans have I got a treat for you! Courtesy of Pinch of Nom, Creamy Mushroom Bruschetta is a banging breakfast / brunch recipe which looks and tastes naughtier than it is! I just love the combination of creamy, garlicy mushrooms generously piled on top of toasted ciabatta with a hint of basil and fresh chives. Just fantastic!

I get offended (for no justifiable reason) when people say they don’t like mushrooms. Such a crime should carry a custodial sentence. But before that, try this recipe and my other favourite mushroom-based breakfasts – mushrooms on toast, creamy mustard mushrooms on toast with orange juice and grilled mushrooms with scrambled eggs on toast. If you come back and tell me you don’t like mushrooms after that we are DONE! ;-).

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Italian Meatballs with Chunky Tomato Sauce


Use lean pork or beef mince, or a combination of both. This is awesome!

I’ve been making Italian Meatballs with Chunky Tomato Sauce from the Hairy Dieters since their inaugural book was published in 2013 and can’t believe I’m only getting round to featuring it on the blog now. This is a brilliant, classic meatball dish which is perfect for a low-calorie diet providing you use 5% fat mince and go easy on the pasta!

Sure, there are fancier meatball recipes around, and I feature some of them on the blog here. But for sheer simplicity and taste, this one is hard to beat. If you’re not the best chopper and worried about your meatballs falling apart when you cook them in the pan, combine the ingredients and blitz them in a food processer – It will then be easier to form them into small meatballs.

And if you can be arsed, use electronic scales to weigh each meatball so they are the same size. You don’t want a loved one / family member kicking off that you’ve had a bigger portion than them ;-).

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Breakfast Banana Split


Is it a bird? Is it a plane? No, it’s Breakfast Banana Split from Pinch of Nom

Pretty food is not always healthy food, but Breakfast Banana Split from Pinch of Nom is goodness personified. The mix of bananas, blueberries, strawberries and cherries is a perfect morning wake-up call, topped with yoghurt and a hint of vanilla and the flaked almonds, which I opted to lightly toast beforehand.

If you’re worried about food wastage / supermarket sell-by dates / cost and don’t want to use fresh fruit just for 10 blueberries, 4 strawberries and 2 cherries, then just buy frozen. That’s exactly what I do and I just take out the quantities of fruit that I need. No stress, no wastage and little difference in overall quality.

For other fruity-based breakfast ideas, check out french toast and fresh fruit compote with home-made granola which are divine.

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Crispy Chilli Beef


Get all your ingredients, pots, pans etc out in advance, otherwise you’ll be more tempted to ring your local takeaway!

I’ve mentioned it before on this blog that it’s easier to create authentic, calorie-reduced Chinese takeaways compared to Indian counterparts. Crispy Chilli Beef from Pinch of Nom’s latest book (Quick and Easy) is a case in point. If you follow Nom’s tip (buy the book) to leave it until the last minute to add the beef strips to the sauce they will stay crispy for a bit longer. I was pleasantly surprised by how realistic our crispy beef turned out.

The authenticity and cost to make this dish – approx £2.60 per portion (considerably less compared to what you’d pay from a takeaway) are the positives. The negatives are the ball ache in terms of how long this recipe takes to make and that your kitchen will resemble a bombsite afterwards. I felt quite overwhelmed by the long list of ingredients involved and subsequent clean-up job required. Pinch of Nom’s stopwatch, which suggests only 10 minutes of preparation is required, must be faulty! Or, I’m just woefully shite in the kitchen.

While this dish undoubtedly tastes good (though I’d use a smaller red pepper if making again), fakeaways need to be more than just about recreating the likeness of your favourite takeaway and cutting down on the calories. They’ve got to be simple enough and quick to make, otherwise you may as well give yourself a night off and ring for a fucking takeaway yourself! By the time I’d sat down to make this, I was already frazzled, more so than the crispy beef on my plate!

For more fakeaway ideas, click here.

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