Sugar Free Dinner Menu


Challenge: To go Sugar Free
Charity: Diabetes UK
Total £ accrued: £5
Thoughts: My favourite meal of the day…


A Health-packed Dinner

It was disheartening at first reading all the labels of the food stored in my fridge and freezer, only to find out that nearly everything contains added sugar. If you haven’t already, read my top 12 every day foods that contain added sugars; it’s a real eye-opener.

But with a little creativity, I’ve been able to put together some nutritious, varied meals that are also suitable for vegetarians! It’s a win for all of us!

 

Pitta Fajitas

Easily hit your 5 a day with this one fresh and delicious, nutrient-packed meal. It’s incredibly easy to make, and for the carnivores; just replace the quorn with chicken and season as desired.

The great thing about this dish is it’s really minimalist, you don’t need a lot of spices and herbs to enjoy the natural flavours that the vegetables give. But if you are like me and can’t resist adding some spice and extra flavour, you can!


Ingredients:

  1. 1 pack of Wholemeal Pitta Bread
  2. 1 300g pack of quorn pieces (or chicken)
  3. 1 tablespoon olive oil
  4. 1 onion
  5. 1 pack Baby Corn – 175g
  6. 4 – 5 medium Mushrooms
  7. 1 Pepper
  8. 75g Runner Beans or green beans of choice
  9. 50g grated Cheese
  10. Condiments; Sour Cream, Salsa & Guacamole (see my snack section at lunch for quick sugar free recipes)

Method:

Preheat a casserole dish in the oven at a very low temperature. Slice all of the veg length-ways and set aside in separate bowls. Fry the quorn chunks in the oil until brown on all sides, season with a little salt and pepper and add to the casserole dish in the oven to keep warm. One by one fry the veg adding a little oil when required and seasoning with salt and pepper to taste then add to the casserole dish in separate sections.

Boil the runner beans (or if you choose to use other greens such as mangetout, cook as directed on the packet), drain when done and add to the dish.

Pop the Pittas in the toaster or in the oven to heat. Serve pittas, condiments, cheese, veg and quorn separately for all the family to fill their pittas with their favourite veg and condiments.


Vegetable Stir Fried Rice

Healthy, tasty and filling! Add nuts for extra crunch.


Ingredients:

  1. 1 Cup of Rice
  2. 2 cups hot water
  3. 1 Egg
  4. 1 teaspoon sugar free stock
  5. 2 Carrots
  6. 4 Mushrooms
  7. 1 onion
  8. 1 Pepper
  9. 2 cloves Garlic
  10. Salt & Pepper

Method:

Add rice and boiled water to a pan and stir in the stock with a little oil, cover and simmer for around 12 – 15 minutes. Whisk the egg with salt and pepper and scramble, set aside. Slice all the veg and stir fry the carrots & peppers first, then set aside. Stir fry the onions, mushrooms & garlic – then add the rest of the veg.

When the rice has absorbed all the liquid, add the egg and mix. Then add the veg and stir well. Add more oil to the wok or frying pan and stir fry the rice for around 5 minutes.

Serve steaming!


Halloumi Pitta Burgers

Another delicious dinner subbing normal buns with pitta pockets and showing you a different way to have your potatoes. Great with sliced avocado instead of smashed avocado but chunky salsa a must for this tasty vegetarian burger.


Ingredients:

  1. 1 pack Halloumi burgers
  2. 1 pack Pitta
  3. 1 tablespoon Butter
  4. 2 Potatoes quartered
  5. Runner Beans
  6. 1 tablespoon Rosemary
  7. Salt & Pepper
  8. Condiments; Salsa & smashed Avocado

Method:

Boil the potatoes adding salt for 12 – 15 minutes. Drain and sprinkle with the rosemary, salt & pepper to taste. Melt the butter in pan and fry the potatoes on all sides until brown. In a separate pan, drizzle some oil and fry the halloumi on both sides for around 10 minutes.

Heat the pittas in the toaster or oven. At the same time boil the beans in salted water and drain.

Serve with your home-made salsa and smashed avocado (recipe on this page).


 

Spaghetti with Olives, Veg & Feta

This one is great to take to work as left overs. Full of nutritious veg and a real twist on a spag bol. If you are feeling less luxurious, there is a cheaper version of feta known as “salad cheese” which works just as well.


Ingredients:

  1. Half a pack of Spaghetti
  2. Feta cheese
  3. 5 or 6 Tomatoes
  4. 1 Onion
  5. 2 cloves Garlic
  6. 1 tablespoon Lemon juice
  7. 1/2 cup black Olives
  8. 3 Mushrooms
  9. 1 Carrot
  10. 1 Pepper
  11. Salt & black Pepper

Method:

Boil spaghetti in water and add salt with a bit of oil to stop it from sticking. Chop all of the veg into small pieces. Half the olives & cube the feta.

Fry the onions first, add garlic and then tomatoes. Introduce the veg starting with carrots, then peppers, then mushrooms  and finally the olives. Add a spoonful of the starchy spaghetti water to the sauce and a squeeze of lemon juice. Season with salt and pepper to taste. Cover and simmer for 15 or 20 minutes.

Darin the spaghetti once it’s done and add to a oven proof dish. Add half the feta chunks and mix together. Then stir in the sauce and top with the remaining feta chunks.

Bake in the oven at 180 degrees for a further 10 – 15 minutes.


 

Vegetable Frittata with Feta

Healthy, wholesome and yummy. Add your own favourite salad on the side and use your sugar free condiments if you wish.


Ingredients:

  1. 2 Eggs
  2. 1/4 cup Milk
  3. 1/2 Pepper
  4. 2-3 Mushrooms
  5. Feta
  6. 1/2 Onion
  7. New Potatoes
  8. 1 tablespoon butter
  9. Beetroot
  10. 1 Avocado
  11. Salt & Pepper

Method:

Boil desired amount of new potatoes with salt. Whisk eggs in a bowl and add milk, season with salt & pepper as desired. Cube feta and slice all veg, then fry the onions first, add the mushrooms and the peppers. When all the veg has softened, pour over the egg mix then evenly distribute the feta cubes on top. When the frittata has cooked most of the way through, place the pan under the grill to cook the top.

Drain the potatoes, and mix with the butter. Serve this dish with sliced avocado and sliced beetroot but if your beet is from a jar, make sure there are no added sugars.


 

Linda McCartney Sausages, Egg & Chips

You may have clocked on by now, avocado’s are pretty much 100% of my diet! The reason I love it, it because it’s a great substitute when there are no wet condiments to hand. It seems to go with everything and it’s super healthy.


Ingredients:

  1. Linda McCartney vegetarian Chorizo & Pepper Sausages
  2. Chunky Chips
  3. 1 Egg
  4. Vine Tomatoes
  5. Avocado – optional

Method:

Pop the chips in the oven – but do read the pack, some frozen chips have added sugar! After the chips have cooked for around 10 minutes add the sausages – again read the pack not all the Linda  McCartney range is sugar free.

Fry the egg and season as desired. Fry the vine tomatoes if you wish or enjoy fresh. Serve all of this with some sliced avocado and some home-made salsa.


 

I hope you have enjoyed some of these recipes, if you have a sweet tooth, you can enjoy some of my sugar free desserts!

Love,

Mary x

 

 

Advertisements