High calorie recipes

[netfree]

Cauliflower and broccoli cheese

Ingredients

* 230g/8½ oz Frozen cauliflower florets
* 230g/8½ oz Frozen broccoli florets
* 25g/1oz butter
* 2 Large Eggs
* 600ml/ 1pt Full cream milk
* 2 x 25g packets Savoury White Sauce (Coleman’s brand)
* Pinch Ground black pepper
* 120g/ 4½ oz Mature Cheddar, grated
* Pinch Fresh grated nutmeg

Servings: 2 (as a main meal) or 4 (as a vegetable accompaniment) Preparation time: 5 minutes

Cooking time: 20 minutes

Preparation

1. For best texture steam cauliflower and broccoli for 7 minutes until just tender. Alternatively simmer. Drain and place in a shallow medium size ovenproof container or 2/4 individual containers. Dot with the butter.
2. At the same time hard boil the eggs for 15 minutes. Remove shells and dice. Sprinkle over the prepared vegetable mix.
3. Make up the packet sauces together following instructions. Stir in half the cheese and pour over the prepared mix.
4. Sprinkle with the remaining cheese and seasonings and brown under a medium temperature grill until bubbling.

Nutritional intake

* Calories per serving: 824 Kcal
* Protein per serving: 47.0 grams

[netfree]

Beef and horseradish filled yorkshires

Ingredients

* 1 x 225g Sirloin steak
* 25g/1oz butter
* 200g/ 7oz Frozen mixed vegetables
* 1 x 30g packet Beef Stroganoff Sauce (Coleman’s Brand)
* 40g/ 1½ oz butter
* 300ml/ ½ pt Full cream milk
* 1 x 15ml tbsp Horseradish Sauce
* 4 Frozen large Yorkshire Puddings (Aunt Bessie brand)

Servings: 2 Preparation time: 5 minutes

Cooking time: 15 minutes

Oven Temperature: preheated at 200ºC/Gas Mark 6

Preparation

1. Dot steak with butter and cook under a hot grill for 8 – 10 minutes depending on thickness. Turn half way through cooking.
2. Place Yorkshire Puddings on a baking sheet and cook in the oven for 5 minutes.
3. Meanwhile steam or simmer frozen vegetables for 5 minutes or until just tender. Drain.
4. Prepare sauce following on pack instructions and stir in the horseradish.
5. Finely slice cooked steak. Combine with the vegetables and sauce and spoon into the warmed Yorkshires.
6. For a complete meal accompany with frozen ready prepared roast potatoes cooked following on pack instructions.


Nutritional intake

* Calories per serving: 934 Kcal
* Protein per serving: 34.7 grams

[netfree]

Avocado chicken pasta salad

Ingredients

* 150g/6oz Penne pasta
* 1 x 15ml tbsp Olive oil
* 1 Cooked Chicken breast
* 1 Medium avocado
* 50g/2oz Shelled walnut halves
* 4 x 15ml tbsp Full fat mayonnaise
* 1 Small pot full fat yogurt
* 75g/3oz Fresh watercress
* Pinch Ground black pepper

Servings: 2 Preparation time: 15 minutes

Cooking time: 10 minutes

Preparation

1. Cook pasta in a large pan of boiling water following on pack instructions. Rinse in cold water, drain and mix with the olive oil.
2. Slice the chicken, peel avocado, remove stone and dice. Combine with the cooked pasta and walnuts.
3. Whiz up mayonnaise, yogurt and watercress in a food processor or fold in finely chopped watercress into mayo yogurt mix.
4. Stir into the pasta mix and serve. If made in advance save preparing and adding the avocado until just before serving.

Nutritional intake

* Calories per serving: 1047 Kcal
* Protein per serving: 38.0 grams

[netfree]

Scrambled egg muffin and mushroom

Ingredients

Scramble egg:

* 25g/1oz butter
* 2 Large Eggs
* 2 x 15ml tbsp Full cream milk
* Pinch Ground black pepper
*50g/2oz Mature Cheddar, grated

Muffin:

* All butter English muffin, halved
* 25g/ 1oz Butter

Mushroom:

* 1 Medium flat mushroom
* 25g/1oz butter
* 25g/1oz Full fat cream cheese (Philadelphia brand)

Servings: 1 Preparation time: 5 minutes

Cooking time: 10 minutes

Preparation

1. Dot mushroom with butter. Fill centre with cream cheese and place under a preheated grill for 5 minutes or until cooked. At the same time toast muffins under the grill turning to brown on both sides.

2. Prepare scramble. Whisk eggs with the milk and pepper. Melt the butter in a small non stick pan and cook egg stirring constantly with a wooden spoon until just set and lightly scrambled.

3. Butter the toasted muffin. Top with the scrambled egg. Sprinkle with the grated Cheddar. Rest cooked mushroom on top and serve.

Nutritional intake:

* Calories per serving: 1330 Kcal
* Protein per serving: 45.0 grams

[netfree]

Quick chicken pasta

Ingredients

* 1 x 15ml tbsp Olive oil
* 50g/2oz Butter
* 3 Chicken breasts
* 1 x 190g jar Sun dried Tomato Pesto (Sacla Brand)
* 1 x 250g can Sweetcorn, drained
* 115g/ 4oz Baby tomatoes, halved
* 150ml/ 1/4pt Water
* 50g/ 2oz Parmesan cheese, grated
* 150g/ 5oz Macaroni dried pasta

Servings: 4 Preparation time: 10 minutes

Cooking time: 20 minutes

Preparation

1. Slice chicken into thin strips. Fry gently with the olive oil and butter in a large pan or wok for 5 minutes until the meat browns slightly. Stir in the pesto, sweetcorn, tomato halves and water. Bring to a gentle simmer and cook for 10 minutes.
2. Meanwhile simmer the macaroni in boiling water following on pack cooking times. Drain and add to the chicken sauce.
3. Serve sprinkled with the grated Parmesan.
4. This dish is equally delicious served cold.

Nutritional intake:

* Calories per serving: 712 Kcal
* Protein per serving: 38.1 grams

[netfree]

Simple chicken and ham pie

Ingredients

* 1 x 15ml tbsp Olive oil
* 50g/ 2oz Butter
* 500g/ 17oz Chicken breast
* 250g/ 9oz Chestnut mushrooms, halved
* 75g/3oz Lean ham, diced
* 1 x 295g can Condensed mushroom soup (Campbell’s brand)
* 1 x 200g pack Full fat cream cheese (Philadelphia brand)
* 1 x 425g/16oz packet Frozen ready rolled puff pastry, thawed
* 1/2 Medium egg, whisked

Servings: 4 Preparation time: 15 minutes

Cooking time: 30 minutes

Oven Temperature: preheated at 220ºC/Gas Mark 7

Preparation

1. Slice the chicken into fine strips. Gently fry with the olive oil and butter for 5 minutes to brown. Add the halved mushrooms and cook for a further 3 minutes.
2. Add the remaining filling ingredients. Bring to a gentle simmer stirring constantly until the cream cheese has melted.
3. Divide filling mix between 4 individual pie dishes. Brush around the rim with some of the egg.
4. Unroll prepared pastry. Cut a 2cm wide strip to fit around the edge of each pastry dish. Brush strip with egg. Cut pastry to fit each pie dish and pinch together with pastry strip. Use remaining pastry to decorate pie tops.
5. Brush with the remaining egg. Cook for 30 minutes until the pastry is golden, flaky and crisp.

Nutritional intake:

* Calories per serving: 1095 Kcal
* Protein per serving: 41.6 grams

[netfree]

Fluffy mash fish pie

Ingredients

Filling:

* 2 x 150g Packs frozen cod steaks in parsley sauce
* 75g/3oz Frozen sliced carrots
* 75g/3oz Frozen peas
* 2 Large size eggs
* 50g/2oz Mature Cheddar cheese, grated

Topping:

* 450g/ 16oz Frozen Home Style Mashed Potato (Aunt Bessie brand, 13 ‘patties’)
* 50g/2oz butter
* 50g/2oz Mature Cheddar, grated
* Pinch Ground black pepper

Servings: 2 Preparation time: 30 minutes

Cooking time: 20 minutes

Oven Temperature: preheated at 200ºc/Gas Mark 6

Preparation

1. Prepare Filling. Place frozen cod steak packs in a large pan of simmering water for 15 minutes. Add frozen vegetables to the pan, return to the boil and cook for a further five minutes. Drain into a colander.
2. At the same time hard boil eggs in boiling water for 15 minutes. Remove shell and roughly dice.
3. Carefully open cooked fish packs with scissors and pour fish and sauce into 2 shallow ovenproof dishes. Lightly flake fish. Top with the vegetables, diced egg and grated cheese.
4. Whilst the fish is cooking heat the frozen potato in a medium size bowl in the microwave following on pack instructions. Stir in half the cheese. Season. Spoon onto filling and sprinkle with remaining cheese. Cook for 20 minutes or until the cheese has browned.

Nutritional intake

* Calories per serving: 884 Kcal
* Protein per serving: 55.3 grams

[netfree]

Creamy watercress soup

Ingredients

* 450g/1lb leeks (white part only) washed and chopped
* 2 bunches watercress, washed, trimmed, destalked and chopped
* 2 medium potatoes, peeled and chopped
* 55g/2oz butter
* 840ml/30floz vegetable stock
* 150ml/5floz double cream
* Salt and freshly milled black pepper
* Watercress sprigs to garnish

Serves: 4/6

Preparation & cooking time: 15 minutes

Preparation

1. Melt the butter in a heavy saucepan. Add the prepared leeks, potato and watercress and stir well.
2. Add a good pinch of salt, then cover the pan and allow the vegetables to sweat over a low heat for about 20 minutes, stirring occasionally.
3. Add the stock, bring to simmering point, cover and simmer for a further 10-15 minutes until the vegetables are quite tender.
4. Remove from the heat and allow to cool.
5. Liquidise the cooled soup and then return to the saucepan.
6. Stir in the cream, season to taste and reheat gently.
7. Serve garnished with a sprig of watercress.

Variations:

This soup can also be served chilled.

Nutritional information (approximate values per portion):

* Energy: 330 calories
* Protein: 4 grams