Sticking to your goals when cooking for the whole family can be very challenging. We know what it’s like to have to manage your own nutrition alongside fussy eating children, so here are a couple of nutritious recipes that the whole family will love!
Sausage & White Bean Casserole (363 Calories per serving)
This easy chipolata, bean, and roasted veg one-pan dish is perfect for a quick mid-week meal and contains 4 of our 5 a day.
Ingredients (serves 4)
- 1 red or yellow pepper, deseeded and cut into chunks
- 2 carrots, thinly sliced
- 2 red onions, cut into wedges
- 8 chipolatas, cut into thirds
- 400g can peeled cherry tomatoes
- 400g can white beans, drained
- 200ml low-salt chicken stock
- 2 tsp dijon mustard
- 100g frozen peas
- Potatoes, pasta or rice to serve
- First, preheat the oven to 220C/200C fan/gas 7. Add the pepper, carrots, and onion to a deep baking dish and roast for 15 mins. Then you can add the sausages and roast for a further 10 mins.
- Now reduce the temperature to 200C/180C fan/gas 6 before tipping in the tomatoes and beans, gradually add the stock while stirring. Return to the oven for 35 minutes before stirring in the mustard and peas. Return everything to the oven for 5 minutes before allowing to rest for 10 mins. We love this served with pasta or potatoes!
Healthy Pasta Primavera (476 calories per serving)
A healthy spaghetti dish full of broad beans, leeks, and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe.
Ingredients (serves 4)
- 75g young broad beans (use frozen if needed)
- 2 x 100g pack asparagus tips
- 170g peas
- 350g spaghetti or tagliatelle
- 175g pack baby leeks, trimmed and sliced
- 1 tbsp olive oil, plus extra to serve
- 1 tbsp butter
- 200ml tub fromage frais or creme fraiche
- A handful of fresh chopped herbs (we used mint, parsley, and chives)
- Parmesan (or vegetarian alternative), shaved, to serve.
- Bring a pan of water to the boil then add your colander or steamer to the top. Steam the beans, asparagus, and peas until they are tender, then set aside. Cook the pasta according to the packet instructions.
- While the pasta is cooking, fry the sliced leeks in the oil and butter on a low heat until soft. Add the fromage frais to the leeks and gently warm through, stirring constantly to ensure it doesn’t split. Finally, add the herbs and steamed vegetables with a splash of pasta water to loosen to the desired consistency.
- Drain the pasta and stir into the sauce before serving with the cheese and drizzled with a little extra olive oil.
A balanced diet helps you get the very most from your 30-minute Curves workout. Why not book a free consultation with your local Curves Club today