5:2 Diet Creamy Saffron and Paprika Chicken with Vegetables

This is a quick and simple dinner that can be on the table in less than half an hour and for a 5:2 fast day dinner it's a winner. 

Admittedly it means scrimping on food for most of the rest of the day, but I tend to find it easier to have one big meal and then just graze on salad 

Chicken in cream with mushrooms is not unusual, but with the addition of saffron, paprika and sherry plus a host or peppers, chilli and spinach - this makes for a delicious dish with a slightly Spanish influence. 

The below makes enough for two people and it comes in at 421 calories per portion. Serve it simply in a bowl if you are dieting and it still makes for a filling and satisfying meal. If you're hungrier, serve with some crusty bread or some basmati rice. The chicken dish

1 large leek

1 clove garlic

1 red chilli

1 red pepper

1 yellow pepper

100g mushrooms

2 chicken breasts

1 tbsp olive oil

3 tbsp sherry

100g creme fraiche

100g spinach leaves

Firstly pour in the olive oil into a pan or a wok and place on a medium heat. 

Slice the leek and chilli and crush the garlic and add to the pan to slowly soften and flavour the oil. 

Chop the peppers and add to the pan. Slice the mushrooms and once the peppers have started to soften, add to the pan for 2-3 minutes, turning with a wooden spoon or spatula to ensure they get the flavour from the oil all over.

Sprinkle in the paprika and stir to distribute. Remove from the pan and set aside in a bowl for the minute.

Chop the chicken into small, bite sized chunks as evenly as possible and add these to the now empty pan. If it sticks you may need to drizzle in a little extra olive oil. Allow to sear on all sides, again moving around with a wooden utensil and once all sides are whitened, pour over the sherry. This will bubble up quite quickly so reduce the heat and allow to slowly evaporate and in the meantime return the vegetables to the pan.

After a few moments you should be left with a sticky looking slightly browned gravy substance. At this point add the creme fraiche and stir through generously.

Steep a pinch of saffron, only a little is needed, in a tablespoon of boiling water in a small bowl or cup, and then add to the pan and again stir through. Season generously too at this point.

After another five minutes of cooking, add the spinach to the pan - simply place on top of everything else, it will cook from the heat in a couple of minutes and then stir through and remove from the heat and you are ready to dish up.

5:2 Diet Pork Fillet with Bean Stew and Rice‏

When partaking on the 5:2 diet as I have been on and off for the past few months in an attempt to ditch the baby weight, I have found that the hardest part of fasting days is the boredom.

Sticking to 500 calories two days per week isn't particularly difficult especially with useful tools such as MyFitnessPal to calorie count for you. But coming up with different ways can be the hard part.

This meal was one I devised for a weeknight when I'd had a busy day and needed to feel substantially full on something other than salad or soup. It comes in exactly 400 calories and if you take it without the rice, just 314 calories according to packet information and using MyFitnessPal.

The pork fillet is cooked under a grill to save on some calories and I'd saved some calories by skipping breakfast so was able to add two tablespoons of ready cooked rice to the equation which significantly helped.

The meal below makes enough for 2 portions, I served a larger portion of the entire meal with rice to my partner for his dinner but you could just as easily freeze the stew and save it for another fast day. 

4 pork fillets weighing approx 200g in total (100g per person)
1 red onion
1 green pepper
1 tin butter beans
1 clove garlic
1 tin of chopped tomatoes
Ready Made Rice - I used Tesco Pilau Rice - once cooked 62g is sufficient for a Fast Day
Cooking spray (

Firstly place a saucepan on a low heat.

Finely chop the onion and crush the garlic, spray the pan and add the onion and garlic to gently soften.

In the meantime, chop the pepper into bite sized pieces and also add to the pan.

Add the tomatoes and drained butter beans and stir through. Now allow to cook for 20-30 minutes.

Pork fillet of this size, takes around 15-20 minutes to cook under a grill. I would generally place some foil on the grill tray to catch any fat, but as the fillet is a very lean part of the pig, this should be minimal. Turn the meat over after about 8 minutes of cooking, it should be getting nicely charred. Once cooked, allow to rest, wrapped in foil for 4-5 minutes.

If you are having rice, this is the time to cook according to packet instructions.

Finally plate up half of the stew first then add the pork fillet and rice and enjoy a filling meal on a fast day.

Baby Bites Mushroom Risotto

Whilst I love cooking, I know for some it's a chore and the thought of creating mini meals for the weaning process can be off putting in this instance. This dish of mushroom risotto, can be made for the whole family, whilst you can't use salt during cooking, this can, of course be added at the end.

This my be somewhat controversial too, but I add a flourish of white wine to the rice after it has soaked up the flavoured oil at the beginning and before adding any stock. This will, I know be completely evaporated during cooking but of course if you' rather not add it when making for little ones, simply leave it out.

I use Baby Bites Vegetable Stock here too as it's devoid of any salt where most stocks have quite a bit, but use what you see fit. Using Vegetable Stock also makes this a completely vegetarian friendly meal too.

This makes enough for two adult portions and two mini meals. I've found that this one doesn't freeze as well but is fine in the fridge for a couple of days.

Baby Bites Mushroom Risotto

200g basmati rice
1 white onion
1 clove garlic

2 tbsp white wine or Sherry
200g Chestnut mushrooms
1 pint Baby Bites Vegetable Stock
1 tsp dried thyme
1 tbsp fresh chopped parsley
1 tbsp creme fraiche
Generous glug of olive oil
1 tsp black pepper
20g Hard cheese such as Parmesan or Cheddar


Firstly add a good drizzle of olive oil to a pan and place on a low heat.


Finely dice the onion and crush the garlic and add straight to the pan to saute. Finely chop the mushrooms into baby bite-sized pieces and add to the pan.


Once the mushrooms have started to soften down, add the rice and with a wooden spoon stir around and allow to fry for a few minutes, soaking up the oil.


Add the wine, if you are using, and allow to completely evaporate. Finally, add a generous pinch of black pepper and the dried thyme and then just cover the rice with Vegetable Stock.


Keep stirring every minute or so, and once the rice has absorbed the stock, add a further ladle full, and repeat the process for fifteen minutes. Taste the rice to see if it is cooked through enough, it should still have a slight bite to it and not be completely mushy.


Once you are satisfied that the rice is cooked, stir through the creme fraiche and the chopped parsley and grate over the little bit of cheese, which will also add a further element of flavour and will hopefully make up for the fact it is salt-less for the adults.


Allow the rice to absorb the creme fraiche, then remove from the heat and serve. Obviously allow to cool down enough for baby to be able to tolerate first.

Mediterranean Makeover Cottage Pie

This is a twist on the classic comfort dish, cottage pie. Aside from giving it a sweet potato lid topped with a combination of Cheddar and crumbled feta cheese, the filling has been given a tomatoey Mediterranean makeover too.

Not only is this a delicious alternative to a family classic for the grown ups and any older children, but made as it is here without salt, it's a great weaning dish once little one is past the six month mark and certainly went down well with our little Bridget.

The addition of cinnamon to the browned steak mince gives a lovely delicate flavour and it works well served with salad or as I have done here with Lemon & Chilli Brocolli Spears (simply blanch, drain and roast with a drizzle of oil, garlic, lemon zest, chopped chillies) and topped with a single 1cm square of feta crumbled over.

The below gives three adult sized portions or two plus 3-4 weaning portions. 

2 large sweet potatoes
20g Cheddar or alternative hard cheese
50g feta cheese
200g lean steak mince
1 red onion
1 courgette
1 carrot
50g mushrooms
1 clove garlic
1 tin of chopped tomatoes or jar of passata
1 tbsp dried oregano
1 tsp black pepper
1 tbsp ground cinnamon
1 tbsp olive oil

Firstly pop the oven on and place the two whole sweet potatoes in to bake. You could of course peel, chop and boil to create mash, but as you'd need to pre-heat the oven anyway, this way saves you using another saucepan.

Next add the olive oil to the pan and place on a low heat.

Finely dice the onion and crush the garlic and add to the pan.

Peel and dice the carrot and add this to the pan too and allow to soften.

In the meantime, dice the courgette and slice the mushrooms too.

Once the carrot, onion and garlic are softened, add the steak mince and brown off. Use a wooden spoon or spatula to move around and break up so it doesn't all stick together in a nasty clump.

Once browned all over, add the pepper and cinnamon and allow to cook through for a further couple of minutes.

Add the courgette and mushrooms, the tin of tomatoes and the oregano and stir through. Leave cooking for as long the potatoes take to be soft centred.

Once the potatoes are ready, remove from the oven, slice open and scoop out the flesh into a small bowl. Use a fork to gently mash, although this shouldn't be too laborious as the flesh should be very soft and smooth.

Transfer the meat and sauce into an ovenproof dish and then evenly top with the sweet potato. 

Grate over the little bit of Cheddar or other hard cheese and then crumble over the feta into uneven pieces - which will result in some being meltingly oozing and others caramelised - in short, a deliciously contrasting topping.

Pop the dish onto a baking sheet and then place into the oven for 20-25 minutes until the cheese is melted and the top has started to brown.

Remove from the oven, allow to stand for a few minutes, then dish up and enjoy. 

When serving as a weaning dish, I don't mash this up as it is a fairly soft consistency anyway and my seven and a half month old copes just fine with the texture, but if you prefer to blitz in a blender or hand-mash then do so and of course allow to cool down enough before serving to baby.

Baby Bites Spiced Mince with Sweet Potato

Once you start introducing your little one to meat, you'll probably find there's no stopping them - at least that is what we have found with Bridget.

Starting with blander flavours to get them used to various textures is the norm, but there's no reason why what you give has to remain bland. I slowly introduced bolder flavours to my daughter with a sprinkle of cinnamon on eggy bread, some fresh herbs and various other gentle spices. This dish uses some more delicate spices and does pack a slight punch so add the spices a little at a time if you're nervous to offer spicier food. Again combining it with the sweetness of the potato will tone it down anyway.

The below makes enough for 10 portions and this freezes well. Just pop out a portion on the morning you need it and allow to defrost fully outside of the fridge before re-heating. 

250g lean steak mince
2 carrots
1 red onion
1 small clove garlic
1.5tsp cinnamon
1tsp paprika
1/2 tsp turmeric
1/2 tsp ground coriander
1 heaped tbsp frozen peas
1.5 tbsp tomato puree
1/2 tin of tomatoes or passata
Olive oil
1 large sweet potato

Firstly place the oven on at 180 and place the sweet potato inside to bake. If you are in a hurry you can pop it into the microwave for five minutes before putting into the oven and this will speed up the cooking time.

Next add a drizzle of olive oil to a pan and place on a low heat.

Finely dice the onion and carrot and crush the garlic and add this to the pan, allowing it all to soften.

Next add in the mince, using either a wooden spoon or plastic spatula to break up and ensure no nasty lumps are formed during cooking, keep moving it all around and allow to fully brown.

Once lightly browned, add in all the spices (paprika, cinnamon, coriander and turmeric) and stir through.

Add in the frozen peas and stir to evenly distribute amongst the mince.

Finally add in the tomato puree and passata or tinned tomatoes and stir once again. Now allow to cook slowly for 30 minutes or so.

Once the potato has been in the oven for 30 minutes, remove it, discard the skin and place the flesh into a bowl and gently mash with a fork or potato masher.

Once the mince mixture has cooked for 30 minutes, remove from the heat and add to the sweet potato and stir to combine.

Allow to cool a little if serving right away and portion up into your freezable containers. Allow to fully cool before placing into the fridge or freezer.

Baby Bites Spiced Sweet Potato Chips with Cherry Tomatoes

This is a great finger food to introduce to your baby with some gentle smoky spicing from paprika and I serve with two large and juicy cherry tomatoes cut into quarters - no ketchup needed here! 

It is very low maintenance and you can increase the amount if cooking for the family and add dried chilli flakes or fresh, chopped chilli if you prefer a little more bite.

1 small sweet potato

Drizzle of olive oil

1/2 tsp paprika

Place the oven on at around 180. 

Chop the potato into chips or wedges that will be easy for your little one to manage and handle her/himself. 

Place into an oven-proof dish and drizzle with the olive oil so each has a little coating.

Sprinkle over the paprika and then place into the oven to cook for 25 minutes or until starting to char.

Remove from the oven and allow to cool enough so baby can handle and serve with a couple of quartered cherry tomatoes.

Baby Bites - Cauliflower, Broccoli and Cod Cheese

This has become a favourite for Bridget - fish with cauliflower and broccoli in a cheese sauce and baked in the oven. I originally made this as a weaning dish, but have since prepared it as a meal for myself and my partner too with bigger quantities - it's delicious.

This amount makes for 6-8 portions, depending on how big your little one's appetite is and is very nutritious. It freezes well too which is a bonus, just pop into sealable pots and place into the freezer once completely cooled, them remove them 3-4 hours prior to needing them and ensure they are fully defrosted.

Cauliflower, Broccoli and Cod Cheese

1.5 tbsp unsalted butter
1.5 tbsp plain flour
300ml milk
50g Cheddar
Half a cauliflower
Half a broccoli
120g cod loin fillet


Firstly preheat the oven to 180ish.

In a pan, melt the butter and once fully melted, add in the plain flour stirring in with a wooden spoon or a whisk.

Once combined add the milk a little at a time and continue to stir constantly.

Grate the cheese into the sauce and keep stirring whilst also allowing to thicken. Once it resembles a sauce and seems thick and creamy, remove from the heat and set aside.

In the meantime, prepare the broccoli and cauliflower, cutting into small florets and removing the thick parts of the stalks.

Place the vegetables into a saucepan, cover with boiling water and cook for ten minutes, then drain.

While these are cooking, cut the cod loin into small, baby bite-sized pieces.

Place the drained broccoli and cauliflower into an ovenproof dish, scatter the cod all over and them pour over the cheese sauce. Use the wooden spoon to move the vegetables around to make sure each piece has a good coating of sauce.

Place into the oven for 25-30 minutes until golden brown and remove. I tend to them mash with a normal potato masher to remove any larger lumps and portion up.

If you are serving this right away, of course allow to cool to a comfortable temperature for your little one.