Mini ham and mustard quiches and paprika pork

Hi guys. All ok? Here’s my food for today. Amazing food day although I’ve just realised I’ve eaten a lot of pig and feel quite guilty now lol. I’ll get over it! Sorry vegetarian followers 😦

Breakfast was weetabix and berries. Ran out of porridge and didn’t have time for eggs. It was really nice for a change. HEB

Lunch was my amazing mini ham and mustard quiches. OMG I adore these!!! Spray your muffin tin with fry light and line with ham, make the sure the ham is lean and has no visible fat. Whisk together 2 eggs, a small tub of fat free cottage cheese, seasoning and a pinch of mustard powder. I added onion, mushrooms to the mixture and mixed herbs sprinkled on top. Bake for approx 20 minutes on 200. Might take less time depending on your oven. You can eat them hot or cold with some lovely speed foods.

Dessert was of course quark, options sachet and fruit, all eesp.

Dinner was so nice!!!!!!!!! Haven’t had this for ages. I think when I first tried I was a bit underwhelmed by the flavours, so this time I added a bit of cumin and chilli flakes as these go well with paprika. You can do this is a slow cooker and add the quark or ffff before serving. My lid to my slow cooker has just smashed everywhere. So gutted!!!!!

Have a wonderful evening. I’m beyond excited as my new venue and times launches tomorrow!!!! I dreamt about it all night!!! Keep your fingers crossed for me!!!

Happy Fopping xx

Paprika pork
Serves: 4
Cook time: Ready in 50 minutes
Total time: 30-60 Minutes
Syns per serving:
FREE

Ingredients

Low calorie cooking spray
2 large Spanish onions, cut into thin wedges
1 red pepper, deseeded and cut into chunks
500g lean pork fillet, cut into chunks ( I use steaks)
2 tbsp paprika (I add more and a bit of cumin and chilli, these are optional)
300ml chicken or vegetable stock
6 tbsp fat free natural fromage frais (I’m on eesp so using quark)
Salt and freshly ground black pepper
Handful of roughly chopped fresh flat-leaf parsley (optional)

Method

Spray a large frying pan with low calorie cooking spray. Add the onions and pepper and cook for 5-6 minutes, stirring occasionally. Stir in the pork and cook for 4 minutes or until browned. Sprinkle over the paprika and cook for 1 minute. Add the stock to the pan and bring to the boil, then cover with a tight-fitting lid and simmer for 30 minutes.
Stir most of the fromage frais into the pork mixture and heat gently for 2 minutes. Season to taste, garnish with the remaining fromage frais and parsley, if using, and serve with boiled rice and vegetables of your choice.
Tip: Pork tenderloin is very lean and the vacuum-packed kind offers the best value.

*This dish is suitable for freezing, you can freeze this dish for up to 4 months just omit the fromage frais

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