Survive & Thrive this winter with Young’s Nourishing Delicious Dinners For Under 600 Calories & Meal Planner!!!!
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Young’s Simply Breaded Cod with Tomato and Fennel Salad
Only 575 calories
INGREDIENTS
Serves 2
1 x Pack of Young’s Simply Breaded Large Cod Fillets
For the Salad
1 small yellow tomato
1 small red tomato
1 small green tomato
½ small fennel bulb
1 small red onion
4 radishes
Fresh coriander – chopped
For the Dressing
2 tbsp olive oil
1 tsp balsamic vinegar
Salt and ground black pepper
For the Mayo
3 tbsp good quality mayo
¼tsp smoked paprika
Squeeze of lemon juice
METHOD
1. Cook the Breaded Cod Fillets according to the instructions on pack
To make the dressing
1. Mix olive oil balsamic and seasoning
To make the salad
1. Slice tomatoes, fennel, radishes and red onions
2. On a plate layer the tomatoes, add fennel, radishes on top, add red onions
3. Pour dressing over salad – leave to marinade and finish with torn coriander leaves
To make the mayo
1. Mix the mayo with a squeeze of lemon juice
2. Add smoked paprika
3. Place in a ramekin
To serve
1. Enjoy with our Simply Breaded Cod and a wedge of lemon
Young’s Gastro Lemon and Herb Marinated Basa with Linguini Pasta, Spicy Tomato and Pepper Sauce
Only 340 calories
INGREDIENTS
Serves 2
1 x Pack Young’s Lemon and Herb Marinated Basa Fillets
For the pasta
150g dried linguini pasta
1 red pepper – cut into wedges
1 yellow pepper – cut into wedges
Low calorie cooking spray
5g grated parmesan
For the sauce
2 red peppers – halved and deseeded
Low calorie cooking spray
1 garlic clove – finely chopped
1 small onion – finely chopped
1 vegetable stock cube
1 small tin of chopped tomatoes
200ml water
½ red chilli – deseeded and finely chopped
1 tbsp fresh basil – finely chopped
Ground black pepper
METHOD
To make the sauce
1. Pre- heat the oven 200°C/Fan170°C/Gas 6
2. Place the red pepper halves on a baking tray and spray with low calorie cooking spray and roast for 40 minutes
3. Remove the skin from the peppers
4. Spray a non stick pan with low calorie cooking spray and place over a medium heat
5. Add the onion and fry until soft , add a little water if needed, add the garlic, chilli, tomatoes, water, veg stock cube. Bring to the boil and simmer for a few minutes
6. Place in a food processor with the roasted red Pepper and blend until smooth. Return to the pan, season with black pepper and stir in the chopped basil
To make the pasta
1. Cook the Lemon and Herb Marinated Basa Fillets as per instructions on pack
2. Place the red and yellow pepper wedges on a baking tray and spray with low calorie cooking spray. Roast in the oven for 25 minutes
3. Cook the dried linguini pasta as per instructions on the pack
4. To serve, warm the sauce and dress the linguini pasta, serve with the Marinated Basa and roasted peppers. To finish, sprinkle the parmesan over the pasta and sauce
Young’s Gastro Wholetail Scampi Caesar Salad
Only 351 calories
INGREDIENTS
Serves 2
1 pack Young’s Wholetail Scampi
1 cos lettuce, washed
8 cherry tomatoes cut in 1/2
Flat leaf parsley to garnish
2 anchovy fillets, drained and roughly chopped
1 garlic clove, chopped
3 tbsp light mayonnaise
1 tsp lemon juice
15g parmesan, grated
3 tbsp water
METHOD
1. Cook the Scampi according to the instructions on the pack
2. To make the dressing put the anchovy fillets in a pestle and mortar, add the chopped garlic and crush into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing
3. Arrange the lettuce leaves in a large serving dish and scatter over the tomatoes. Pour over half of the dressing and toss together to lightly coat the salad
4. Place the hot cooked Scampi onto the salad and drizzle over the remaining salad dressing
5. Sprinkle with parsley leaves and serve
6. Chef’s tip: if you don’t like anchovies, you can leave them out – your salad will still taste great without them!
7. Enjoy with a well-chilled glass of Pinot Grigio
Young’s Gastro Sweet Chilli Marinated Basa on a Rice Noodle, Pak Choi and Soya Bean Salad
Only 340 calories
INGREDIENTS
Serves: 4
2 x packs of Young’s Gastro Sweet Chilli Marinated Basa Fillets
2 rice noodle nests
1 pak choi – washed and finely sliced
2 spring onions – washed and finely sliced
150g frozen soya beans
2 tsp chopped red chilli – seeds removed
5 radishes – washed and grated
1 small bunch coriander – chopped
2 tsp rice vinegar
2 tbsp light soy sauce
1 tbsp mirin
1 tbsp rapeseed oil
2 tbsp toasted soy broad beans – chopped
(optional)
Note: Can be made 1 hour before to allow the flavour to develop
METHOD
1. Cook the Young’s Gastro Sweet Chilli Marinated Basa Fillets
2. Cook the soya beans in boiling salted water for 2-3 minutes until tender. Drain and run under cold water until completely cool
3. Break up the rice noodle nests and place in a bowl, cover with boiling water and leave to soak for 2 minutes
4. Make a dressing by whisking together the rice vinegar, light soy sauce, sesame oil and rapeseed oil
5. Drain the rice noodles and toss in a bowl with the pak choi, spring onions, soya beans, chilli radishes, coriander and dressing
6. Season to taste and sprinkle over the toasted soy beans to serve
Young’s Gastro Lemon and Pepper Fish Fillets, Paprika Wedges with Peas and Broad Beans in Minted Butter
Only 521 calories
INGREDIENTS
Serves 4
2 x packs Young’s Gastro Signature Breaded Crispy Lemon and Pepper Fish Fillets
Roasted Potato Wedges
2 large potatoes- scrubbed and cut into wedges
2 sweet potatoes – scrubbed and cut into wedges
1tbsp olive oil
1tsp smoked paprika
Sea salt and ground black pepper
Peas and Broad beans in Minted Butter
200g frozen broad beans
200g frozen peas
4 spring onions – washed, trimmed and sliced
1tbsp chopped fresh mint
2tbsp water
25g unsalted butter
Sea salt and ground black pepper
METHOD
1.Cook the Lemon and pepper fillets according to pack instructions
2.Preheat the oven to 200°C/ fan 180°C/gas 6
3.Place all the potato wedges in a large bowl, sprinkle over paprika and drizzle over the olive oil. Then season and toss together so the potato wedges become evenly coated
4.Transfer to a large baking tray and spread out to a single layer. Bake on the top shelf of the oven for 30 minutes until golden brown and crisp
5.Melt half the butter in a pan and fry the spring onions until soft, add the beans and the water then bring to the boil, cover and cook for 3 minutes. Add the peas, season and cook for a further 2 minutes. Stir in the mint and remaining butter then season to taste
