33K views · 539 reactions | Cheesy chicken & sweet potato meal prep 🍠 Simple, low calorie and mega tasty 🙌 Get your meal prep sorted for the weekend and ahead ✔️ Serves 4 367 Calories per serving 39g Protein 37g Carbs 7g Fats Ingredients: ▪️600g sweet potato ▪️1 green pepper ▪️1 red pepper ▪️1 onion ▪️400g raw chicken ▪️1 can of chopped tomatoes ▪️100g grated mozzarella ▪️Seasonings: salt - pepper - paprika - garlic powder #lowcaloriemeals #mealprep #mealprepideas #mealprepmonday #mealprepmadeeasy | Neill Miller | Facebook
213K views · 11K reactions | One of my favourite things to make in the slow cooker as of recently! Really warms the soul with a simple set of ingredients. Enjoy! Chris x SLOW COOKER CAJUN BEEF HOT | Serves 4 *Recipe on the blog in more detail INGREDIENTS 125g / 4.5oz finely diced Smoked Bacon Lardons 2 Peppers, finely diced (1 red 1 green) 1 medium White Onion, finely diced 1 stalk Celery, finely diced 3 cloves Garlic, finely diced 500g / 1lb lean Ground/Minced Beef (5%) 1x 400g/14oz can Crushed Tomatoes 1x 400g/14oz can Kidney Beans, rinsed & drained 3 tbsp Tomato Paste 1x Beef Oxo/Bouillon Cube, crumbled 2 tbsp Cajun Seasoning 1 tsp Smoked Paprika 1/4 tsp EACH: Salt, Black Pepper, plus more as needed 400g / 14oz Baby Potatoes, or as needed to cover the filling 150g / 1 1/2 cup Cheddar Sour Cream (optional) METHOD 1️⃣Add bacon to a large pan then turn the heat to medium. Gently fry until crisp with the fat rendered down, then add to a 3.5L slow cooker, leaving excess fat in the pan. 2️⃣Turn heat to medium-high then add peppers, onion, celery & garlic. Fry until it all softens & starts to colour. This step is important not only to develop flavour, but also to sweat out the moisture so the filling doesn’t come out watery. Add beef & fry until browned, breaking up with your wooden spoon as you go. Add to the slow cooker. 3️⃣Stir in crushed tomatoes, kidney beans, tomato paste, Oxo cube, Cajun seasoning, smoked paprika and 1/4tsp S&P. Use your wooden spoon to level the top. Slice the baby potatoes to around 1/4” thick then lay the slices over the filling, working from the outside in, overlapping as you go. Generously season with S&P then add lid & cook on HIGH for 3 1/2 hours or LOW for 7 hours, or until the potatoes are very tender. 4️⃣Remove lid, cover with cheese then add the lid back on for 5 or so mins until the cheese melts. If there’s considerable water on the potatoes before you add the cheese, you can dab them with paper towel to remove some. If it’s just oil I typically leave it there as it’s flavour. Serve with sour cream if desired then tuck in! *Different brands will be spicier than others. If you find it spicy I recommend serving with sour cream. | Chris Collins | Facebook
155K views · 8K reactions | One of my favourite things to make in the slow cooker as of recently! Really warms the soul with a simple set of ingredients. Enjoy! Chris x SLOW COOKER CAJUN BEEF HOT | Serves 4 *Recipe on the blog in more detail INGREDIENTS 125g / 4.5oz finely diced Smoked Bacon Lardons 2 Peppers, finely diced (1 red 1 green) 1 medium White Onion, finely diced 1 stalk Celery, finely diced 3 cloves Garlic, finely diced 500g / 1lb lean Ground/Minced Beef (5%) 1x 400g/14oz can Crushed Tomatoes 1x 400g/14oz can Kidney Beans, rinsed & drained 3 tbsp Tomato Paste 1x Beef Oxo/Bouillon Cube, crumbled 2 tbsp Cajun Seasoning 1 tsp Smoked Paprika 1/4 tsp EACH: Salt, Black Pepper, plus more as needed 400g / 14oz Baby Potatoes, or as needed to cover the filling 150g / 1 1/2 cup Cheddar
Recipes - 🍰 Mary Berry's Date and Walnut Cake 🌰🍯 Save this recipe for a delicious treat with your favorite tea or coffee! 🫖✨ Ingredients - 100 g (7 tbsp) unsalted butter, softened and diced, plus extra for greasing - 250 g (1⅔ cups) soft, pitted dates, roughly chopped - 150 ml (⅔ cup) boiling water - 1 teaspoon instant coffee granules - 55 g (¼ cup) dark muscovado sugar - 2 medium eggs, lightly beaten - 225 g (1¾ cups) self-raising flour - 1 teaspoon baking powder - A pinch of salt - 100 g (¾ cup) walnuts, roughly chopped - 1 tablespoon demerara sugar Directions 1. Preheat the oven to 180°C (160°C Fan)/350°F/Gas Mark 4. Grease a 900 g (2 lb) loaf tin and line it with a strip of buttered baking parchment to cover the base and sides. 2. Place the butter, dates, boiling water, and coffee granules in a large mixing bowl. Stir thoroughly, then let the mixture rest for 30 minutes to allow the butter to melt and the dates to soften. 3. Once cooled slightly, mix in the muscovado sugar, ensuring all lumps are dissolved and the mixture is smooth. 4. Gradually stir in the beaten eggs until well combined with the date mixture. 5. Sift the flour, baking powder, and salt into the bowl. Mix until a smooth batter forms. 6. Fold in most of the chopped walnuts, keeping a small portion aside for the topping. Pour the batter into the prepared tin and smooth out the top. Sprinkle the reserved walnuts and demerara sugar over the surface. 7. Bake on the middle oven shelf for 30 minutes. Lower the temperature to 170°C (150°C Fan)/325°F/Gas Mark 3, and bake for an additional 25–30 minutes, or until a skewer inserted into the center comes out clean. If the cake starts browning too quickly, cover it loosely with foil or parchment. 8. Remove from the oven and let the cake cool in the tin for 3–4 minutes. Lift it out and transfer it to a wire rack to cool completely before serving. Enjoy this rich and flavorful cake with a warm drink of your choice! 🍴☕ | Facebook
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Mary Berry Cut And Come Again Cake
Mary Berry’s Cut and Come Again Cake is made with self-raising flour, mixed spice, ground nutmeg, butter, soft brown sugar, mixed dried fruits, eggs, and milk. This traditional Mary Berry recipe creates a delicious cake that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
