One of the biggest problems when you are trying to lose weight is having things that are ready to eat when you get in and are wanting to eat your evening meal.
I find that when I cook a meal I can often cook more portions and freeze the spare ones, so that when I have less time I have things that I can take out the freezer in the morning and they will be ready to pop into the microwave when I need them in the evening.
One the recipes that is really good for this is fish pie, as it freezes well and reheats to be as good.
You can then just add a salad or some extra vegetables and you can have a meal on the table in just 15 minutes.
I have included my recipe for a great fish pie if you want to try this
This is 2 servings as taken from the freezer then defrosted during the day and microwaved to be served with more vegetables as pictured above.
Fish Pie Serves 4 Cooking Time 45 minutes 450 calories per serving
5 sprays olive oil
500g potatoes, peeled and cut into chunks
225g fresh salmon
225g haddock or cod fillets
425ml skimmed milk
3 tbsp 1 portion spring onions (bunch)
200g low fat soft cheese with herbs
100g broccoli lightly cooked florets
50g petites pois frozen, thawed
100g peeled prawns cooked
1 tablespoon parsley or dill chopped 1 pinch
Salt and black pepper freshly ground
Put the potatoes on to cook in a large saucepan of lightly salted boiling water
Put the fish fillets into a large frying pan with 425ml of the milk. Heat, then cover and simmer for 5-6 minutes, until the fish is cooked.
Cool for 10 minutes, strain off and reserve the liquid.
Spray a large saucepan with olive oil and gently cook the spring onions for 2 minutes, until softened, but not browned.
Add the soft cheese and stir to combine. Philadelphia with garlic and herbs works well.
Gradually add the liquid from cooking the fish, stirring well to mix it in.
Add the broccoli, peas, prawns and parsley or dill, mixing together well and season to taste.
Preheat the oven to Gas mark 7 220c / 425f
Lightly spray a 1.2 litre (2 pint) pie dish with olive oil.
Break up the fish into large chunks, removing skin and bones and put them into the pie dish. Pour the sauce on top.
Drain and mash the potatoes, season, then beat in the remaining 3 tbsp of milk.
Pile on top of the fish mixture and then bake for 25- 30 minutes until piping hot and golden brown.
If you are cooking for two you can freeze the extra portions or if you are cooking for family of 4 then just cook two and freeze one.
Just contact me if you wan to know about how I can help you eat healthily