Put down that takeaway menu and pick up a pan as JOE, with the help of Weight Watchers, brings you some seriously healthy and nutritious recipes. Not to mention tasty.
Here’s a lunch idea that will bridge the gap perfectly from breakfast (which was healthy too, right?) and keep you ticking over till dinner-time.
Pepperpot Beef
The basics:
5 ProPoints™ values per serving (28 ProPoints values per recipe)
Takes 20 minutes to prepare and 1 hour to cook
Serves 2-3
What you need:
5g plain flour
1/3 teaspoon ground ginger
250g (1lb 2 oz) lean diced casserole steak
Calorie controlled cooking spray
400g can chopped tomatoes
1/2 tablespoon light brown soft sugar
1/2 tablespoon red wine vinegar
1 garlic clove, crushed
1 teaspoons Worcestershire sauce
1-2 teaspoons hot chilli pepper sauce
200g kidney beans in water, rinsed and drained
1/2 pack of 3 mixed peppers, de-seeded and diced
What to do:
1. Preheat the oven to Gas Mark 2/ 150?C/ fan oven 130?C. Mix the flour and ginger together and toss the beef in the mixture to coat.
2. Heat a large non stick frying pan, spray lightly with the cooking spray and add the beef in batches. Brown for 4-5 minutes, turning over halfway through, then remove to a plate and repeat with the remaining meat. Don’t overcrowd the pan or the meat will steam rather than brown.
3. Meanwhile, place the tomatoes, sugar, vinegar, garlic, Worcestershire sauce and chilli pepper sauce in a lidded flameproof casserole. Bring to the boil, add the beef and bring back to a simmer. Place a lid on the casserole and cook in the oven for 30-45mins.
4. Stir the beans and peppers into the casserole and cook for a further 30 minutes.
5. Ladle into bowls to serve.
6. You’ve just created a seriously tasty and healthy meal. Enjoy both the food itself and that feeling of pride that is sure to wash over you…
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