Get ahead of the game this week with these 2 awesome weekend dinners that will leave you with some easy healthy leftovers for the week ahead.
Weekends don’t have to be a time to fall off the wagon. Sure its nice to eat out now and again but sometimes its nice to take a bit of time to prepare a delicious yet healthy dinner for a cosy night in, in front of a film or some trash TV.
These 2 recipes not only taste amazing but can be cooked in bulk for the freezer or the next few days. Protein packed and full of nutrition they will keep you feeling full of energy for your weekend shenanigans.
Make extra burgers. They can be frozen raw with sheets of grease-proof between them or cook extra and chop into salads for a delicious packed lunch or slice into sandwiches.
The Cottage pie can be kept in the fridge once cooked for about 3 days giving you some easy midweek suppers. Or it can be frozen in portions ready to be defrosted and reheated when the need arises. Or why not make two? Freeze one before putting it in the oven so that you can defrost and bake another time.
Both the burgers and the pie can be made up in the morning and stored in the fridge, ready to cook when you get home from a fun day out!
Saturday Night Burger Night with cleanleanbean Burgers
Its BBQ Season but it doesn’t mean that we can’t eat clean. Making your own burgers ensures that you are only eating quality meat and avoiding all the additives. I have included here an innovative and delicious way to avoid the bread.
Mushrooms are high in antioxidants, selenium and vitamin D and potassium. They help to lower blood pressure, cholesterol and blood sugars as well as improve the immune system and heart health.
Pimp it up with whatever toppings you fancy but I would highly recommend the ones I have used here!!
This recipe is:
Serve with sweet potato fries or instead of using mushroom for the “bun” grill 2 slices of sweet potato and use that instead.
I am a big believer in keeping things simple and if I wasnt lactose intolerant and a meat eater I would put a slice of Halloumi Cheese on the BBQ and have that between the mushroom bun along with all the other toppings except the bacon.
Add grilled Halloumi cheese to all the other toppings
Omit the toppings and just use spinach and tomato instead.
- Make the burgers in advance so you only have to fry them when you get home.
- Make extra burgers and freeze raw with pieces of grease proof between them.
- Make extra burgers, cook and cool for easy portable breakfast, lunches and snacks.
Any left over creamy avocado dip can be used in these recipes:
- Smoked Salmon and Creamy Avocado Spread On Rye
- Spicy Chicken Wraps with a Cooling Avocado Cream
- Minced Beef Hash with Creamy Avocado Dip
- Grain Free Tuna and Courgette Fritters with Creamy Avocado Dip
cleanleanbean Burgers (serves 2)
For the burgers:
- 500g Minced beef
- 1tsp Smoked Paprika
- 1/2tsp Asafoetida (this is a spice that tastes like onions, you can buy it in Tesco and Sainsburys)
- 1tsp Mixed dried herbs
For the buns:
- 4 portabello mushrooms washed and stalks trimmed
- Cooking oil of your choice
- Salt and Pepper
- Crushed or lazy garlic (optional)
For the toppings:
- 2 rashers of bacon grilled
- 2 dollops of Delicious Creamy Avocado Dip
- Handful of raw spinach
- 1 tomato sliced
- Heat the oven to 190c
- Put the mushrooms in a roasting tray with a drizzle of oil, salt and pepper and if you fancy some crushed or lazy garlic.
- Bake in the oven for 30 mins
- Meanwhile mix all the burger ingredients together and shape into patties (made 5)
- Make up the delicious avocado dip
- Fry your burgers over a medium heat ensuring they are cooked all the way through
- Grill your bacon
- Now once the mushrooms are cooked you are ready to stack! It really doesnt matter in which order you do this but my prefered method is:
- The only thing left to do now is to work out how you are going to get your chops around it!! Top tip: Have some kitchen roll to hand!!
Sunday Night cleanleanbean Cottage Pie Night
Butternut squash may be good for you but it is a mother-bitch to peel isn’t it?? The beauty of this recipe is you don’t have to. The squash is roasted in the oven with its skin on and then mashed which really changes the flavour to make a delicious cottage pie.
Butternut squash is full of dietary fiber, potassium and vitamin B6 which means that it is heart friendly, important for bone health and improves the nervous and immune systems. With a big hit of protein from the minced beef this is a great recovery dinner.
This recipe can be made in advance up until the oven stage so that you just need to put it in the oven when you get home or can be frozen at this stage too. It can also be frozen in portions once cooked. I usually make it on a Sunday when I have time and then I’m sorted for dinner on Monday and Tuesday.
This recipe is:
Add coconut oil to the butternut squash once mashed and use as high fat a mince as you can find
Use as low-fat a mince as you can find. Reduce the amount of fat you roast the squash in and if the mash is a bit solid, soften it with milk
Use ready prepared fresh or frozen butternut squash – you wont have the skin so the flavour will be slightly different. Use Lazy Garlic. Make an extra pie and freeze before baking so that next time around all you have to do it put it in the oven.
Another complete dish so no leftovers. Any left over pie can be kept in the fridge for breakfast lunch or dinner the next day or frozen in portions. Roasted butternut squash makes a great accompaniment to dinners and I always use a bit of sage on it.
cleanleanbean Cottage Pie (serves 4)
- 1 butternut squash
- 1 clove garlic diced or tsp lazy garlic
- 1 tsp dried sage
- Olive Oil or the cooking fat of your choice
- 500 g mince beef
- 1 red pepper diced ( I used pepper as I had one that needed using. If you have any carrots, celery or mushrooms that need using they will work just as well)
- 3 tbsp smoked paprika
- 2 tsp mixed dried herbs
- 4 tbsp tomato puree
- 1 clove of garlic diced or 1 tsp lazy garlic
- 1 onion sliced
- Olive oil or the fat of your choice
- Salt and pepper
- Heat the oven to 190
- Wash the squash and chop into large chunks
- Put in a roasting tin with the rest of the topping ingredient and a generous slug of olive oil and roast in the oven for about 30 mins until the squash is tender
- Meanwhile heat the oil in a saucepan
- Fry the pepper, garlic and onion until the pepper is starting to soften
- Add the mince and brown
- Add the paprika, herbs, and tomato puree and continue to cook for about 5 mins
- Season to taste and pour into a dish
- Mash the squash in the tin that you roasted it in so that it incorporates all the delicious oil and juices
- Spread on top of the mince with a fork and bake in the oven for 30 – 40 mins
Now you can start your week proud of yourself for eating healthily this weekend and happy in the knowledge that this will easily continue into the week with your delicious leftovers.
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- 1kg Minced beef
- Smoked Paprika
- Mixed dried herbs
- 4 portabello mushrooms
- Cooking oil of your choice
- Lazy garlic
- 1 avocado
- 1 lime
- 1 tomato
- 1 butternut squash
- Dried sage
- 1 red pepper
- 1 onion
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