Baked Lemon Turkey with Tagliatelle

Baked Lemon Turkey RollsI have a confession to make here – I actually don’t know where this recipe came from. So if it’s your recipe please let me know so I can give you credit for it! Anyway, a friend emailed it to me about three years ago and I still love it. Now, I have a slight aversion to turkey (purely psychological) so I usually use chicken for this recipe but it’s up to you what you want to use.

Serves                        Two

Prep Time                 10 minutes

Cooking Time         30 minutes

Calories                      512 per portion


4 x 75 g thin turkey (or chicken) breast steaks

100 g reduced fat cottage cheese with onion and chives (plain works well too)

4 thin slices prosciutto ham

300 ml chicken or vegetable stock

2 tablespoons white wine

1 lemon, sliced into wedges

4-6 garlic cloves, whole

8 cherry tomatoes, halved

120 g tagliatelle

salt and freshly ground black pepper

Handful of basil or parsley, chopped to garnish (optional)


1. Preheat the oven to Gas Mark 4/180 °C. Place a piece of clingfilm on the work surface and put the turkey steaks on top. Cover them with another piece of clingfilm and bash gentle with a rolling pin or frying pan, to make the steaks bigger and thinner.

2. Remove the top sheet of clingfilm and spread the cottage cheese on to the steaks. Season.

3. Roll up the turkey steaks, then roll each in a piece of prosciutto. Place the rolls in a small ovenproof dish.

4. Pour the stock and wine over the rolls and arrange the lemon, garlic cloves and tomatoes around them. Bake for 20 minutes.

5. Meanwhile, bring a pan of water to the boil and cook the tagliatelle according to the packet instructions. Drain.

6. Remove the dish from the oven. Mash the baked garlic and lemon with a fork, removing the papery garlic skins and lemon rind, and stir through the juices. Serve the turkey rolls on top of the tagliatelle and spoon over the juices. Scatter with basil or parsley, if using, and serve.

Slow Cooked Asian-Style Chicken Thighs

Slow Cooked Asian-Style Chicken ThighsThis recipe is from the GoodtoKnow Website which is a great place to find healthy recipe ideas. They have all kinds of requirements, budgets and time-frames covered too.

Serves                        Six

Prep Time                 30 minutes

Cooking Time         4 hours 30 minutes (it is a slow cooker recipe after all!)

Calories                      187 per portion


1kg chicken thighs, bone in, skin on

1 tbsp. soy sauce

1 tbsp. fish sauce

1 tbsp. rice wine vinegar

2 tbsp. ketjap manis

2 tbsp. agave syrup

2 green chillies, sliced

Thumb-sized piece of ginger, grated

3 garlic cloves, crushed

2 tsp. toasted sesame seeds

Large handful of coriander

3 spring onions, chopped


1. Put the chicken, soy and fish sauces, vinegar, ketjap manis, agave, chillies, ginger and garlic into a slow cooker and cook on high for 3 hours.

2. Alternatively, place all the ingredients in a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 3 hours.

3. Remove the chicken from the bones and loosely pull apart just before serving.

4. Garnish the chicken and sauce with sesame seeds, coriander and spring onion.

5. Serve with sticky rice or noodles.


Tray Bake Chicken – Jamie Oliver

Tray Bake Chicken (1)This recipe is from Jamie’s 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast but I’ve adapted to fit my healthy eating regime. The original recipe includes squashed potatoes and creamed spinach which are both delicious but I like to cook this chicken dish and serve it with steamed veg.

Serves                        Four (or two meals for two people)

Prep Time                 10 minutes

Cooking Time         30 minutes (Surprisingly!!!! Actually, I like to cook it for about 45 mins to an hour so I’ve put both methods here)

Calories                     This depends entirely on what cut of chicken you use and what sides you have!


Dried Oregano

Sweet Paprika

Olive Oil/Butter

4 x 180g Chicken Breasts

1 Lemon

300g Cherry Tomatoes on the Vine

4 Rashers of Smoked Streaky Bacon

Fresh Rosemary

Method (My 45 minute option)

1. Add some oil to a baking tray and pre-heat in the oven to about 180 degrees.

2. Put the oregano, paprika and a sprinkle of salt and pepper into a bowl and mix together. Sprinkle over a plate or chopping board and roll the chicken breasts until covered.

3. Cut the lemon into 8 pieces and wash the cherry tomatoes.

4. Place the chicken breasts onto the baking tray and arrange cherry tomatoes (still on the vine), rosemary and lemon wedges around them. Lay the streaky bacon rashers over the chicken. Cover the tray in foil and bake the ingredients for 40 minutes, checking every 15 minutes or so.

5. Remove the foil and turn up the heat slightly (if needed). Return to the oven to crisp up the bacon.

Method (Jamie’s 30 minute option)

1. Place a large frying pan on the hob. Get a large piece of greaseproof paper and sprinkle the oregano, paprika and a sprinkle of salt and pepper over the paper. Drizzle some olive oil over and add a splash to the frying pan.

2. Lay the chicken breasts on top of the greaseproof paper and roll them in the seasoning. Add to the frying pan and cook for 4-5 minutes, or until golden on both sides.

3. Cut the lemon into 8 slices and place in a baking tray along with the cherry tomatoes (still on the vine).

4. Add the chicken into the tray along with any juices from the frying pan and place the bacon rashers over the chicken.

5. Place the frying pan back on the heat and add the sprigs of rosemary. Stir around a little and then add them into the baking tray.

6. Put the baking tray under the grill for about 12-15 minutes. Remove the tray and spoon the juices over the top of the chicken half way through.

As I said, I usually serve this with steamed veg rather than the crushed potatoes and creamed spinach that is suggested in Jamie’s book but if you want the recipe for them too, please let me know and I’ll add it.

 This article contains affiliate links. If you purchase through Amazon, I will earn a small fee at no extra cost to you.

Spanish-Style Chicken Bake (Hairy Bikers)

Spanish-Style Chicken BakeThis is one of my favourite week day meals. This recipe is taken from The Hairy Dieters: How to Love Food and Lose Weight book. It’s really easy to make and it usually lasts for 2 or 3 meals!

Serves                  4 (or you can save some for later in the week)

Prep Time          15 minutes

Cooking Time   1 hour

Calories               370 per serving


1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g sweet potato, cut into cubes (the original recipe uses new potatoes but I think sweet potato works really well)

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g chorizo

2 or 3 chicken breasts, cut into cubes (the original recipe uses 8 boneless, skinless chicken thighs)

1/2 tsp sweet smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

Salt and pepper to season


1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.

2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. If you are using chicken thighs, put them on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

3. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.

4. Take the tin out of the oven. Holding one corner carefully with an oven glove, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.

5. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.