Tag: calories per day

Chunky roast chicken soup

Goodtoknow TV

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Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup – it’s full of flavour and is perfect for warming the heart

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

This soup isn’t suitable for freezing because it’s made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations

Ingredients

  • 30g butter
  • 2 medium onions, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 litre chicken stock
  • 1 tablespoon freshly chopped thyme
  • 200-250g cooked chicken, shredded
  • Croutons, to serve
  • Sprigs of parsley, to garnish

Method

  1. Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
  2. Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
  3. Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.

By Woman’s Weekly

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Nutritional information per portion

  • Calories 274(kcal)
  • Fat 9.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Pulled pork

Goodtoknow TV

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Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

Thanks, your vote has been counted!

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Carrot and coriander soup

Goodtoknow TV

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This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • 5 a day1
  • Child friendly
  • Freezable
  • Make in advance

That’s goodtoknow

Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

  • 1tbsp (15ml) vegetable oil
  • 1 onion, chopped
  • 450g (1lb) carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1tsp ground coriander
  • 1.2 ltr (2pts) vegetable stock
  • 3tbsp chopped fresh coriander
  • Squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
  2. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
  3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

  • Calories 102(kcal)
  • Fat 4.0g
  • Saturates 0.4g
  • Sugars 12.6g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 16%

Thanks, your vote has been counted!

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Incoming search terms:

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