This is the 1st recipe in the new BBB (Bariatric Budget Busters) recipe collection. It is basically a kind of chilli recipe bursting with fresh vegetables and ideal to serve with a jacket potato. Don’t be put off with the ‘Fiery’ description, you can make this as hot or mild as you like with the judicious use of chilli flakes. I think it will easily serve 6 but am assuming 4 man-sized appetites. Any leftover mixture can be frozen but I think it makes a wonderful wrap ingredient so perfect for next day eating. I used some of mine to fill a low carb/high fibre tortilla with a little drizzled yogurt but you could just as easily use a lettuce leaf for the wrapping if bread is a problem. This dish needs little more than a bit of green salad on the side and perhaps some cooling o% fat Greek yogurt to serve.
FIERY JACKET POTATOES
4 medium baking potatoes, scrubbed
400g extra-lean minced beef/14 oz extra lean ground beef (or lamb if you prefer)
1 onion, chopped
1 clove garlic, crushed
1 green pepper/capsicum, deseeded and chopped
2 tsp ground cumin
2 tsp ground coriander/ground cilantro
2 tsp smoked paprika
1/2-1 tsp chilli flakes (to taste)
450g/1lb carrots, peeled and coarsely grated
400g/14 oz can chopped tomatoes
1 tbsp tomato puree/tomato paste
salt and freshly ground black pepper
1. Preheat the oven to 220 C/425 F/gas mark 7. Prick the potatoes, place on a baking tray and bake for 45-50 minutes or until tender.
2. Meanwhile, cook the beef in a non-stick pan for about 6-8 minutes, until lightly browned. Add the onion, garlic, green pepper/capsicum, cumin, coriander/cilantro, paprika and chilli flakes and cook for 2 minutes.
3. Add the carrots, tomatoes, tomato puree/tomato paste and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes. Stir well and cook uncovered for a further 5-10 minutes or until the juices have thickened slightly.
4. To serve, split the potatoes and spoon a little of the beef mixture into each. Delicious served with a green salad and with yogurt flavoured with a little chopped fresh coriander.
WLS PORTION: 1/2
* sauce is suitable for freezing
CALORIES PER PORTION: 390
Image courtesy of British Carrots