January is one of those months where you need comfort food. Warm, filling, full-of-goodness and easy to cook food. I’m sure I’m not the only one who found January came around quickly in a haze of Christmas chocolate and mulled wine, as well as a few cheeky pounds that had crept on in the fun of the festive season.
So I’m picking out a few of my favourite week day recipes that don’t skimp on flavour but which are light on calories and super-low fat.
This tasty stew clocks in at just under 280 calories per portion whilst being filling, super-nutritious and generally rather yum scrum. If you are a Slimming World fan like me, then this is also syn-free if you take out the olives and use your Healthy Extra A for the mozzarella.
1 red onion, chopped
3 cloves of garlic, crushed
1 yellow bell pepper, chopped1 tsp paprika
1 tsp ground cumin
2 crushed chillis
2 x 400g can chopped tomatoes
400g can butterbeans
150g cherry tomatoes, halved
85g pitted green olives, whole
Handful fresh basil
1 ball reduced fat mozzarella
Salt and Pepper
Parsley to garnish
Spray a large pan with oil and heat before softening one chopped red onion. Add three cloves of crushed garlic and one chopped yellow pepper to the pan. Stir in one teaspoon of paprika, one teaspoon of cumin and two crushed chillis (take the seeds out for a little less kick). Tip in two 400g cans of chopped tomatoes and add a slosh of worcestershire sauce. Simmer the sauce for five minutes before draining a 400g can of butterbeans and adding to the stew. Chop 150g cherry tomatoes in half and pop in the pan with 85g pitted green olives. Continue to simmer the stew for a further ten minutes until the butterbeans have softened and the sauce has begun to thicken. Shred a small handful of fresh basil and roughly tear a ball of reduced fat mozzarella. Add both to the stew and give it a good stir. Season with salt and pepper. Scatter a few parsley leaves as you serve – it should give you at least three good sized bowls of stew ready to keep you going!
This is perfect for supper or reheated for lunch and you can serve it with rice, couscous or crusty bread if you like although I enjoy it by itself.
Let me know if you try this out for your January supper – what are your healthy comfort food favourites?