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Privacy NoticePinch of Nom has garnered huge popularity since it was created by married couple Kay and Kate Allinson in 2016. It began as a food blog to help fellow slimmers and has now got more than million followers on Instagram. Kate and Kay have released five cookbooks and are now celebrating the upcoming release of their sixth, Pinch of Nom: Budget. In the book, there are a great range of dishes for meal inspiration without breaking the bank. We’ve picked three below, to get you started. One-pot dishes are perfect for a quick family dinner and the classic mac ’n’ cheese is packed with lots of lovely veggies, has a nice kick to it (crank up the chilli if you like it extra spicy) and is perfect for freezing. You’re going to love the meatball bake, too. If you’ve made spaghetti bolognese once too often, why not try this delicious dish. It’ll become a regular in your household in no time. Keeping these little gems in the freezer will definitely save the day when you have a busy week ahead! Chilli mac ’n’ cheese This batch-cook sensation using reduced-fat Cheddar, extra-lean mince and plenty of nutritious vegetables tastes deliciously indulgent.
This batch-cook sensation using reduced-fat Cheddar, extra-lean mince and plenty of nutritious vegetables tastes deliciously indulgent
(Image: Pinch of Nom)
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SERVES 6 INGREDIENTS ■Low-calorie cooking spray ■2 onions, peeled and finely diced ■2 carrots, peeled and diced ■500g 5% fat minced beef ■4 garlic cloves, peeled and crushed ■2 tsp mild chilli powder ■1 tsp ground cumin ■1 tsp dried oregano ■2 x 400g tins chopped tomatoes ■2 peppers, any colour, deseeded and diced ■2 tbsp tomato purée ■2 tbsp Henderson’s Relish ■600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water) ■300g dried macaroni ■1 x 400g tin kidney beans, drained and rinsed ■180g reduced-fat mature Cheddar, grated ■Small handful of chopped coriander (optional) 1 Moisten a large saucepan with low-calorie cooking spray and place over a medium heat. 2 Sauté the onions and carrots for 5 minutes until softened. Add the mince and cook for a further 5 minutes, stirring with a wooden spoon to break up any lumps, until the meat is no longer pink. 3 Add the garlic, chilli powder, cumin and oregano and stir for a minute until the spices become fragrant. Add the tinned tomatoes, peppers, tomato purée, Henderson’s Relish and the beef stock, and then bring to the boil. 4 Reduce the heat to medium-low, cover the pan with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft. 5 Add the macaroni, stir well and then replace the lid. Allow to cook for a further 10-12 minutes, until the pasta is just cooked. 6 Stir in the beans and cheese, reserving a little Cheddar to garnish, if you wish. Allow 2 minutes for the beans to heat through and the cheese to melt. 7 Stir in the coriander, if using, and serve. TIP: We’ve kept things on the milder side with two teaspoons of chilli powder, but there’s nothing to stop you adding extra. And don’t forget to save freezer friendly portions for a rainy day. Meatball mash bake
This meatball mash bake makes a delicious evening meal
(Image: Pinch of Nom)
SERVES 4 INGREDIENTS For the mash ■600g potatoes, peeled and quartered ■Sea salt and freshly ground black pepper, to taste ■2 tbsp tomato purée ■1 tbsp balsamic vinegar ■40g reduced-fat Cheddar, finely grated For the meatballs ■500g 5% fat minced beef ■1 tbsp Henderson’s Relish or Worcestershire sauce ■1 tsp onion granules For the sauce ■Low-calorie cooking spray ■2 onions, peeled and thinly sliced ■3 garlic cloves, peeled and crushed ■300g mushrooms, sliced ■1 x 400g tin chopped tomatoes ■1 tsp dried basil ■1 tsp dried oregano ■Pinch of granulated sweetener 1 Preheat the oven to 210°C/190°C fan/gas mark 6. 2 Place the potatoes in a saucepan and cover with cold water. Season with salt and bring to a boil. Reduce the heat so it is gently boiling for 15 minutes or until the potatoes electric whisk until light and fluffy. 3 Add the tomato purée and balsamic vinegar to the potatoes, then mash until smooth. Season with salt and pepper and set aside. 4 While the potatoes are cooking, mix the meatball ingredients in a bowl. Use clean hands to incorporate all the ingredients and shape the mixture into small balls, each about 3cm. 5 Moisten a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and garlic and cook for 5 minutes until beginning to soften. 6 Add the meatballs to the pan and cook for 10 minutes until they are browned all over. 7 Add the mushrooms, chopped tomatoes, basil and oregano and mix well. Cook for 5 minutes until the mushrooms begin to soften. Season with salt and pepper to taste and add a pinch of sweetener. 8 Pour the meatball mixture into the bottom of an ovenproof dish and spread out evenly. Spoon the mash on top of the meatballs and spread it using a fork. Sprinkle with the cheese and bake for 15 minutes, until the Cheddar has melted and the top has browned. Biscoff banana bread
Enjoy a slice of this delicious biscoff banana bread with a cup of tea
(Image: Pinch of Nom)
MAKES 10 INGREDIENTS ■100g reduced-fat spread, plus a little extra for greasing ■2 ripe medium bananas, peeled and mashed with a fork ■30g caster sugar ■30g white granulated sweetener ■3 medium eggs ■250g self-raising flour ■50g fat-free Greek-style yoghurt ■60g smooth Lotus Biscoff Spread, plus 1 tsp for the top ■10g white chocolate chips ■10g milk chocolate chips 1 Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a loaf tin with a little reduced-fat spread. Line the base and sides with non-stick baking paper. 2 Add the mashed bananas, sugar, sweetener and reduced fat spread to a large mixing bowl. Beat with an electric whisk until light and fluffy. 3 Preheat the oven to 210°C/190°C fan/gas mark 6. Add the eggs, flour and yoghurt and whisk again until the mixture is combined and creamy. 4 Heat the Biscoff Spread in the microwave until just melted. Pour into the bread mixture and whisk until combined. 5 Pour the mixture into the loaf tin – it should sit 1cm below the rim – then level the surface and sprinkle over both types of chocolate chip. 6 Bake in the oven for 40-45 minutes until the loaf is risen and golden brown. Test by inserting a skewer into the centre of the loaf. It should come out clean. 7 Leave until cool to the touch, then remove the banana bread from the tin. Remove the lining paper and leave to cool completely on a cooling rack. 8 Heat the teaspoon of Biscoff. Spread in the microwave until it has just melted. Drizzle over the top of the bread and serve. Pinch Of Nom: Budget by Kate & Kay Allinson (Bluebird, £17.99) is out on Thursday
Pinch Of Nom: Budget by Kate & Kay Allinson (Bluebird, £17.99) is out on ThursdayÂ
(Image: Pinch of Nom)
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