Meg Robinson

A meal I could eat every day 🌶️🤤 and there are loads more recipes like this in my cookbook which is only £8.50 at the moment 🤯 Comment BOOK and I’ll send the link to your inbox!

The recipe makes 3 big portions but could defo stretch to 4 especially if having sides!

1/3 of the recipe contains 613 calories
57g carbs, 13g fat, 62g protein

Ingredients:
Olive oil spray
500g chicken breast, diced
1 tbsp Nando’s medium rub
1 tsp dried oregano
1 tbsp tomato puree
300g carton passata
600ml low-salt chicken stock
2 tbsp Nando’s medium sauce
10 lasagne sheets, broken into thirds (170g total)

For the white sauce:
250g low-fat cottage cheese
50ml semi-skimmed milk
Salt and pepper to taste

For topping:
60g reduced fat mozzarella, torn
40g 30% less fat cheddar, grated
Fresh parsley, finely chopped

Method:
Spray a large, deep pan with some oil and add the peppers and chicken breast over a medium-high heat for around 7 minutes.
Add the Nando’s rub, the oregano and the tomato puree and stir to coat, then pour in the passata, stock and Nando’s sauce.
Stir and bring to a simmer then add in the broken lasagne sheets. Stir and make sure they are mostly submerged.
Simmer for 12 minutes, stirring every so often so the pasta sheets don’t stick together - you might need to use a spatula or a fork to peel some apart!
Meanwhile, blend the ingredients for the white sauce until smooth then pour it over the top. Scatter the cheese over the top then cover with a lid for a few minutes until melted or pop it under the grill if you like it crispy!

These sweet potato wraps are sooo good and so easy to make! I made this as a little twist on the viral hot honey taco beef bowls but you could add whatever fillings you fancy or serve it as a flatbread/ side dish!

For more easy recipes search Healthy In One on Amazon as it’s currently in a huge sale!!! 🙌🏼

NOTE that the quantities for the flour are approximate. I added 150g at first and needed to add quite a bit more. Start with 200g and add more until the mixture is dry enough to handle. The macros are based on 220g flour so may be slightly different depending on what you end up using!

Makes 6 wraps:

For the taco beef:
400g 5% fat beef mince
1 tbsp tomato puree
1 tsp chilli powder
1 tsp cumin
1/2 tsp paprika and onion seasoning
1 tsp garlic
Pinch of salt and pepper
1/2 tsp oregano

For the sweet potato wraps:
300g mashed cooked sweet potato (flesh not skin)
230g plain flour (see notes)

Toppings:
180g cottage cheese
200g avocado, cut into cubes
2 tbsp hot honey

To make the wraps, combine the ingredients to form a dough.
Knead the dough on a flour dusted surface then divide into 6.
Roll each bit into a ball then roll out on a flour dusted surface to as thin as you can.
Fry each wrap in a dry frying pan over a medium-high heat for a couple of minutes each side, adding a spray of oil to each side to remove the flour coating!
If making the beef, add it to a large pan with a spray of olive oil and cook over a medium-high heat until browned, breaking it up with a spatula or whisk. Stir in the tomato puree and all of the herbs and spices for a few minutes, then set aside.
Top each wrap with 30g cottage cheese, 1/6 of the beef mix, a few avocado cubes and a drizzle of hot honey.

378 calories per wrap
42g carbs, 11g fat, 22g protein

Here’s one of my recent batch cooks which seems almost too simple to share as it’s literally just beef mince cooked with a few herbs and spices, but it’s one of my fave things to prep as it literally takes 5-10 minutes and it’s so easy to chuck with different things to make some easy, high-protein meals across the week!
I’ll post the recipes for the cheesy rice, the sweet potato wraps and the tacos this week so come back for those!

The recipe makes 6-8 portions, depending on the tummies you’re feeding!

Ingredients:
1.25kg beef mince
3 tbsp tomato puree
1 tbsp chili powder
1 tbsp cumin
1/2 tbsp paprika and onion seasoning
2 tsp garlic
1/2 tsp salt and pepper
1.5 tsp oregano

Method:
Just fry off the beef until browned, breaking it up for a spatula or a whisk then add the tomato purée and all of the seasonings until fully coated! Store in airtight containers in the fridge for up to 5 days.

1/6 of the recipe
232 calories, 3g carbs, 8g fat, 36g protein

Creamy chicken and bacon crispy gnocchi 🤤 recipe makes 3 portions, or 2 if you’re hungry! 👇🏼

For more easy recipes search Healthy In One on Amazon as it’s currently in a huge sale!!! 🙌🏼

To serve 3: 413 calories
52g carbs | 9g fat | 26g protein

To serve 2: 620 calories
78g carbs | 14g fat | 39g protein
⁣⁣⁣
500g gnocchi
100g bacon lardons
1 tbsp olive oil
3 spring onions, sliced⁣
285g (raw) diced chicken breast⁣
1 tbsp garlic Italian seasoning⁣
1/2 a chicken stock cube with 100ml boiling water
30g cream cheese⁣
Small handful of parsley, chopped

Airfry your gnocchi and bacon lardons with 1 tbsp oil for 15-20 minutes at 200°C or until crispy.
Add a spray of oil to a frying pan and add most of the spring onions (saving some for topping) and chicken for 5 minutes to brown. Add the garlic Italian seasoning and stir to coat for a few more minutes until cooked through.
Pour in the stock and simmer for a few minutes, then stir in the cream cheese and gently simmer for a few more minutes until thickened.
Tip in the crispy gnocchi, half of the bacon bits and some chopped parsley and stir to combine.
Top with the remaining spring onions and bacon bits.