Christmas Leftovers: Three Easy Ways To Turn Leftovers Into Healthy Recipes

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Sweet potato, halloumi and pepper stacks

Ingredients

Two large sweet potatoes

A tablespoon and a half of olive oil

Two large red peppers

One and a half 250 g (375 g) package of light halloumi cheese (low fat)

Fresh parsley, for garnish

Bake for 30 minutes, adding the peppers after 20 minutes.

Meanwhile, brown the halloumi slices in the remaining olive oil over low heat until golden on both sides.

Take the sweet potatoes and peppers out of the oven.

Build the piles on a serving platter; place a slice of sweet potato at the bottom, then a slice of halloumi, then the pepper. (You will need to make a cut in the peppers and wrap them in a circle to fit)

Continue with the sweet potato, halloumi, pepper and finally the third slice of sweet pepper.

Garnish with chopped fresh parsley and drizzle with a little dressing over the stacks.

Serve with a salad and the rest of the dressing.

DO NOT MISS

Sweet potato and chicken casserole

Ingredients

500 g sweet potatoes, peeled and cut into 2 cm pieces (a selection of potatoes in different colors works well, if you can get hold of them)

Two red onions, cut into wedges

250 g snow peas

Eight unpeeled garlic cloves

Two teaspoons of dried thyme

A teaspoon of dried rosemary

A tablespoon and a half of olive oil

Six skinless chicken thigh fillets, each cut in half

Two lemons, one in a squeeze and one cut into quarters for serving

A teaspoon of smoked paprika

150 ml chicken broth

For the salsa

An ear of corn

One tomato, seeded, coarsely chopped

Half avocado, roughly chopped

Juice of one lime

Two spring onions, finely chopped

For the yogurt sauce

90 g low-fat natural yogurt

Half a teaspoon of ground cumin

Zest a lime

Method

Cut the potatoes into thin fries. Soak in water for 30 minutes to remove starch, then dry thoroughly. Meanwhile, preheat the oven to 200 ° C / Fan 180 ° C / Gas six.

Add olive oil and dried thyme. Spread out on a baking sheet lined with parchment paper and bake for 40 minutes, or until cooked through and golden brown.

Cook the bacon under a hot grill until crispy and set aside. Once cooled, crumble into small pieces.

To make the salsa, cook the corn on the cob in salted boiling water for six minutes. Drain and pat dry, then cook on a hot griddle for about eight minutes, turning frequently, until they begin to char.

Remove from the hotplate and let cool. Use a sharp knife to slice the corn off the cob. Toss with the crushed tomatoes, avocado, spring onion and lime juice. Put aside.

To prepare the yogurt sauce, combine all the ingredients and pour into a serving bowl.

Take the fries out of the oven. Spread over the cheese and return to the oven for five minutes.

Remove from oven, drizzle with a little yogurt dressing and sprinkle with salsa and crispy bacon.

Serve the rest of the yogurt dressing in a bowl with the fries.


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