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DINNER

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Turkey chilli with homemade guacamole and tortilla chips

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For turkey chilli

  • 500g turkey mince
  • Bellygoodness chilli sauce
  • 1 tbsp avocado or olive oil
  • 1 ½ cups brown rice

For guacamole

  • 1x large avocado, peeled and chopped
  • Juice of half of a lime
  • 1 small bunch coriander, finely chopped
  • Salt & pepper

For tortilla chips

  • 2-4 corn tortillas (depending on size)
  • 1-2 tbsp avocado or olive oil
  • Salt

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  1. Cook rice according to instructions or your preferred method.
  2. Heat olive oil in saucepan over a medium heat. Add turkey mince, stirring occasionally to coat in oil while this cooks through.
  3. Meanwhile make the guacamole – mash avocado using a fork in a small bowl, adding lime juice, half of the chopped coriander and salt & pepper to taste, stirring all ingredients to combine.
  4. Once the meat is cooked through, remove any excess juices and add Bellygoodness chilli sauce to the pan, stir occasionally whilst heating for around 3-4 mins
  5. While your chilli is warming through fry your corn tortillas. Heat oil in a small frying pan over a medium heat. Add tortillas carefully to the pan one at a time, frying lightly for approx. 2 mins on each side until they start to turn golden.
  6. Remove from the pan and lay on kitchen roll to remove excess oil and cut into triangle slices once excess oil is absorbed. Season with a pinch of salt.
  7. Serve chilli with rice, alongside tortilla chips and guacamole and sprinkle with remaining chopped coriander – then enjoy!

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Chilli mac and cheese

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  • 500g turkey mince
  • Bellygoodness chilli sauce
  • Gluten free macaroni
  • Goats cheese or vegan cheese

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  1. Add macaroni to saucepan and cook according to instructions.
  2. Heat olive oil in a skillet or ovenproof pan over a medium to low heat and add turkey mince, stirring occasionally to coat in oil while this cooks through.
  3. Preheat oven to 200 degrees.
  4. Once meat is cooked, remove any excess juices and add Bellygoodness chilli sauce to the pan. Stir whilst heating for around 3-4 mins.
  5. Once cooked, drain pasta thoroughly and rinse with cold water. Add this to the cooked meat and chilli sauce, stirring to combine.
  6. Top with grated cheese of your choice and bake in oven for approx. 8-10 mins until cheese has melted and started to brown.
  7. Serve and enjoy!

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Nomato and bacon spaghetti with basil

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  • Gluten free spaghetti for 3-4 servings
  • 6 bacon rashers
  • Bellygoodness nomato sauce
  • Small bunch basil, finely chopped
  • Salt & pepper

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  1. Pre heat grill and line your grill pan with baking foil. Add bacon rashers and grill for approx. 12-15 mins, turning halfway.
  2. Cook spaghetti according to instructions, then drain thoroughly and rinse in cold water. Return to the pan then add Nomato sauce, stirring through to coat.
  3. Once cooked, chop bacon into small pieces and add to pasta along with chopped basil. Stir to combine.
  4. Serve and enjoy!

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Cod & prawn fishcakes with Watercress sauce

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  • 300g cod fillets, cubed
  • 200g raw peeled prawns
  • Small bunch coriander or parsley
  • Coconut oil, for shallow frying
  • Bellygoodness watercress sauce
  • Salt & pepper
  • Lime wedges, to serve

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  1. Place cod and prawns in a food processor and blend together.
  2. Add coriander or parsley, salt and pepper and blend further until finely minced.
  3. Roll mixture into 8-12 balls and pat into small even sized cakes.
  4. Heat a little oil in a large frying pan. Add half of the fishcakes. Cook for around 3-4 mins on each side until cooked through and golden. Repeat to cook balance, keeping the 1st batch warm.
  5. Heat watercress sauce in small saucepan on low heat, stirring until heated through for around 3-4 mins.
  6. Serve fishcakes and watercress sauce warm with lime wedges and a fresh salad of your choice.

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chicken curry

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  • 500gm chicken fillets, cubed
  • Oil for cooking
  • Bellygoodness curry sauce
  • 1 ½ cup brown rice
  • Coriander & black sesame seeds to serve

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  1. Cook rice according to instructions or your preferred method.
  2. Heat oil in a large frying pan on low to medium heat. Add chicken stirring occasionally until cooked through completely. Remove any excess juices then add Bellygoodness curry sauce and continue to heat through for a further 3-4 minutes, stirring to combine.
  3. Serve with rice then sprinkle curry with sesame seeds and coriander before tucking in!

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Turkey meatballs with courgetti and Mediterranean sauce

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  • 500gm turkey mince
  • 2-3 tbsp fennel, finely chopped
  • ½ tsp mustard powder
  • 3 tbsp oil for shallow frying
  • Bellygoodness Mediterranean sauce
  • 500gm courgettes (3 -4 courgettes)
  • Salt & pepper

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  1. In a large bowl, add turkey mince, chopped fennel, mustard powder and season with salt and pepper, then using your hands, mix together and shape into 12-14 balls.
  2. Heat oil in a large frying pan on low to medium heat, then add meatballs, turning continuously once each side is golden, until cooked through. (You may need to cook this in two parts depending on size of your pan.)
  3. Using a spiralizer, make courgette noodles and set aside. Alternatively use a peeler to make thin ribbons.
  4. Remove meatballs from the pan once cooked and place on a sheet of kitchen roll to remove excess oil. Then add all meatballs to a large saucepan together with Bellygoodness Mediterranean sauce, stirring gently whilst heating for approx. 3-4 mins.
  5. Heat small amount of oil into a large pan over a medium heat and add your courgetti, season with salt & pepper turning continuously for 3-4 minutes only.
  6. Serve meatballs with Mediterranean sauce on top of your courgetti.

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Vegetable curry with quinoa

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  • Bellygoodness curry sauce
  • 50g courgette, sliced
  • 50g aubergine, in 2cm chunks
  • 200g butternut squash, cubed
  • 1 tbsp olive oil
  • 1 ½ cup quinoa
  • 5g coriander, finely chopped

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  1. Add quinoa to saucepan and cook according to instructions
  2. Heat oil in a large saucepan and add vegetables, stirring to coat in oil and cook for approx. 8-10 mins until they start to soften.
  3. Remove any excess juice from vegetables and add Bellygoodness curry sauce and stir in, heating for a further 3-4 mins.
  4. Serve with chopped coriander and quinoa.

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Vegan mac n cheese

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  • Bellygoodness white sauce
  • Vegan cheese
  • ¼ tsp mustard powder
  • Gluten free macaroni enough for 2 servings

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  1. Cook macaroni in a saucepan according to instructions.
  2. Heat 1 cup of white sauce in a saucepan adding one cup of vegan cheese. Stir constantly until cheese has melted. (Double amount if cooking for four.)
  3. Add ½ tsp mustard powder if required for taste.
  4. Once cooked, drain pasta thoroughly and rinse with cold water. Add to the cheese sauce, stirring gently to combine.
  5. Transfer to an ovenproof dish, top with grated vegan cheese and bake at 200 degrees for 12-15 minutes until golden and cheese has melted.

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