Lean in 15 – how is it going?
Chicken and Baby Potato Hash
Is anyone else following the Lean in 15 trend this year? I seem to be reading about it everywhere and since we needed a change in the way we eat I thought why not! The book is only £7.49 on Amazon right now. The thing I love about it is that it is proper meals, no lettuce leaf with a water dressing….we are talking chicken and chorizo or steak and cream! Yumm!
Last night we had the Creamy Steak and Spinach but as we used the spinach the day before I subbed with spiralized courgettes. If you don’t have a spiralizer get one now – you wont regret it and it makes such a difference to plain old veg!
I also cut up the steak as the kids don’t like it when there is a slab of meat on the plate, this way it kept everyone happy with it being completely cooked through and also meant the little ones were able to have the same looking dish as we did (…that is such a big thing when you are 2 and 5!)
Here is the recipe and instructions on how to make the Creamy Steak and Spinach (his picture is way more amazing than mine!! haha – tasted the same though!)
(Reduced-carb recipe, serves one)
INGREDIENTS: 2tbsp olive oil; 2 x 250–300g sirloin steaks, trimmed of visible fat; salt and pepper; 8 mushrooms, roughly chopped; splash of white wine; 4 large handfuls of baby spinach leaves; 75ml double cream.
METHOD: Heat a frying pan over a high heat. Drizzle one tablespoon of olive oil over the steaks, rubbing it into the flesh, and season all over with salt and pepper.
Lay the steaks in the hot frying pan and cook for three minutes on each side. This will give you a medium-rare steak – if you prefer your meat medium or well done, increase the time until it’s cooked to your liking.
When you are happy, remove the steak from the frying pan and leave it to rest on a plate while you make your creamy side dish.
Wipe out the frying pan with a little kitchen roll, pour in the remaining olive oil and place over a medium to high heat.
Add the mushrooms and cook, flipping them a couple of times, for two minutes or until lightly coloured. Season with salt and pepper and crank the heat up to maximum.
Pour in the white wine, and let it bubble away to almost nothing.
Add the spinach and gently turn it in the pan until it is almost fully wilted. Pour in the double cream and let it bubble up.
Check the seasoning and add more salt and pepper if needed.
Do you have the book and what do you think? Which are your favourite recipes? Tonight we are having the sausage casserole!
XOXO
Debbie
