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If you think you need to stick to salads to be healthy then think again. Prepping nutritious meals and snacks really needn't be a chore.
To help you out, we've rounded up our pick of the best dishes from Beat The Budget by Mimi Harrison. All of them are protein-packed and delicious, and are just the thing for easy summer meals.
The fish finger burritos are yummy, while the breakfast muffins save you from having to go out and spend a fortune on brunch.
Meanwhile, the ginger and lime chicken legs are a great alternative option for a meal. They taste fresh and have a perfect kick to them.
Read on if you want to find out how to whip up these affordable delicious dishes this weekend…
Fish finger burritos
SERVES 5
Ingredients
- 20 fish fingers
- 150g white rice, thoroughly rinsed
- 6 tomatoes, finely diced
- 1 red onion, finely diced
- 30g fresh coriander, roughly chopped
- Juice of 1 lime
- 4 small, ripe avocados
- 5 large wraps
- 1 x 400g tin black beans, drained and rinsed
- Salt and pepper to taste
Method
■ Preheat the oven to 220°C/200°C fan/gas mark 6.
■ Place the fish fingers on a baking sheet and pop in the oven for 12 minutes.
■ Meanwhile, set a pan filled with 400ml water over a medium heat and bring to a simmer. Add the rice and cook for the time given on the packet instructions.
■ In a bowl, combine the diced tomato, red onion and coriander to make a simple pico de gallo. Add the juice of ½ lime. Season generously with salt and pepper.
■ In another bowl, mash the avocados along with the remaining lime juice. Season with salt and pepper.
■ To serve, take one of the wraps and add a dollop of avocado to the centre. Next, add a layer of rice, some black beans, a spoonful of pico de gallo and 4 crispy fish fingers.
■ Fold the sides of the burrito inwards before tightly rolling away from you. Repeat with the other wraps.
Sausage & egg muffins
SERVES 4
Ingredients
- 450g (about 8) sausages
- 6 large eggs
- 50g spring onions, thinly sliced
- 1 tbsp rapeseed oil
- 4 English muffins, halved and toasted
- 4 cheese slices
- Salt and pepper to taste
- 1 tbsp mayonnaise (optional)
Method
■ Start by removing the sausage meat, squeezing it out of the sausage casing and forming it into 4 equal-sized balls. Flatten and shape the balls into burger shapes and set to one side.
■ In a large mixing bowl, whisk the eggs together with the sliced spring onions. Season with salt and pepper.
■ Set a non-stick frying pan over a high heat and add the rapeseed oil. Once the pan is hot, add the burgers to the pan (fry in 2 batches if your pan is too small to fit all 4 at once). Fry for 3 minutes on each side until nicely browned and cooked through. Set aside and keep warm.
■ To the same pan, add a cookie cutter or egg mould, set over a medium heat and carefully pour in a serving of the egg mix. Cook for around 2 minutes, or until the egg has firmed up. Meanwhile, add the bottom halves of the toasted muffins to the pan and layer a cheese slice on each piece. Cover with a lid to allow the cheese to melt slightly for a few minutes.
■ To assemble, place one cheesy muffin half on a plate and adding the sausage burger on top. Remove the cooked egg from the cookie cutter or mould and layer over the burger. Add a thin layer of mayonnaise if you like, followed by the top muffin half to finish. Repeat with the remaining egg mixture to assemble the other muffins.
Ginger & lime chicken legs with coconut rice
SERVES 5
Ingredients
- 1 tbsp rapeseed oil
- 5 chicken legs (about 1.1kg)
- 50g spring onions, thinly sliced
- 4 garlic cloves, crushed
- 2 tbsp fresh ginger, peeled and finely grated
- 350g rice, rinsed
- 750ml chicken stock
- Juice of ½ lime, plus wedges to serve
- 1 x 400g tin coconut milk
- 100g Tenderstem broccoli, florets sliced and stems thinly sliced
- Handful of fresh coriander, torn to serve
- Salt and pepper to taste
Method
■ Set a deep pan over a medium heat and add the rapeseed oil. Season both sides of the chicken legs with salt and pepper, then place the legs skin-side down in the pan and leave to fry for around 15 minutes.
■ Rotate and cook the chicken legs for a further 15 minutes on the other side. The skin should be crispy and golden brown, and the meat almost cooked through. Remove from the pan and set aside.
■ Add the spring onion to the same pan (reserving some of the greener ends for garnish) and add the garlic and ginger. Fry over a medium heat for a few minutes.
■ Add the rice to the pan and stir, then pour in the stock, lime juice and coconut milk.
■ Add the chicken legs back to the pan, skin-side upwards. Cover and leave to cook over a low/medium heat for 18 minutes, adding the Tenderstem broccoli after 8 minutes.
■ Garnish with the reserved green spring onion ends, lime wedges and fresh coriander to serve.
Extracted from Beat The Budget by Mimi Harrison (Ebury Press, £16.99)
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