With the excess of the Christmas season behind us, our thoughts usually turn to simpler food. These three recipes are less rich and calorie-laden, perfect for your New Year’s resolution of eating healthier and better!
Summer Chicken in Winter
Summer is the time for lighter meals, but this chicken recipe is perfect for the winter months too. Serve in pasta bowls, complete with a white wine at your perfectly positioned round kitchen table. Pull up one of your wooden dining chairs and enjoy!
You will need…
- 1 tbsp. olive oil
- 4 boneless chicken breasts
- 200g cherry tomatoes halved
- 3 tbsp. pesto
- 3 tbsp. half-fat or 0% fat Crème Fraiche
- A few basil leaves
Heat the oil in a frying pan and fry the chicken, until it is golden in colour and cooked through. Season all over with salt and pepper
Add the tomatoes to the pan allow them to cook for a few minutes to soften. Reduce the heat and stir in the pesto and Crème Fraiche. Scatter the basil leaves on top and serve with rice and a winter salad – on white plates that set off the rustic kitchen furniture perfectly.
Winter Tuna Salad
Tuna is a great fish when you are looking to eat better, with few calories but still satisfyingly ‘meaty’, this is the perfect filling winter salad. Serves 4.
You will need…
- 450g waxy potatoes, unpeeled and thickly sliced or cubed
- 4 tbsp. olive oil
- 4 eggs
- 1 tbsp. red wine vinegar
- 2 tbsp. capers, rinsed
- 50g sun-dried tomatoes in oil, finely chopped
- Half a red onion, thinly sliced
- 100g baby spinach
- 2 tins of tuna in spring water
Heat the oven to 180° or gas 6. Toss the potatoes in 2 tbsp. of the olive oil in a baking tray and season. Pop in the oven to roast for 20 minutes, giving them a stir halfway through.
Meanwhile, boil the eggs in a small pan, simmering them for 8 to 10 minutes. Plunge into cold water for a few minutes and then peel. Cut the eggs in half, discarding the shells.
In a large bowl, whisk the remaining oil, red wine vinegar, capers and chopped tomatoes. Season with salt and pepper before adding the onion, spinach, tuna and roasted potatoes. Gently toss together, adding the eggs on top. Serve immediately.
Sweet Potato Risotto
A longer ingredient list and a longer cooking time but after the hub-bub of Christmas, a session cooking something as tasty as a risotto can be time well spent. If you prefer a creamy base to your risotto, add a dollop of 0% Greek yoghurt at the end of cooking with the pureed sweet potato.
You will need…
- 1 sweet potato, peeled and chopped
- ¼ tsp nutmeg
- ¼ tsp smoked paprika
- ¼ tsp salt and pepper
- 3 tbsp. olive oil
- 2 tbsp. butter (unsalted is best)
- 1 small onion
- 2 garlic cloves, finely chopped or minced
- 200g Arborio rice
- 225ml dry white wine
- 900ml chicken stock
- 20g freshly grated parmesan cheese
- 4 slices of bacon, chopped and cooker
- Herbs of your choice!
Make the chicken stock is a small, keeping it heated as you create the risotto by cooking the rice.
In another large frying pan, heat 2 tbsp. of olive oil and add the Arborio rice. Stir for a few minutes and then add the garlic. After a few minutes add the wine, stirring continuously.
After the rice has absorbed the wine, start to add the hot chicken stock, a ladle at a time. Between each addition, make sure the rice has absorbed it. This process takes about 25 minutes. If after you have used all the liquid the rice is not quite cooked, add some more, making sure the liquid is hot.
When cooked to your liking, add the sweet potatoes puree along with a handful of parmesan cheese. Stir through.
Divide the risotto between four serving bowls, adding a generous helping of bacon and parmesan on top. Sprinkle with herbs and enjoy curled up in front of the fire with a glass of wine and good company!