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Keep everyone happy while you’re on a diet with these great mince recipes

As soon as you mention the word diet everyone assumes that any sort of exciting food needs to be cut out of your life, but that simply isn’t true! Healthy food doesn’t have to be boring, and now, thanks to SkinniRange, you have even more ways to create meals that your whole family will love and you can eat too!  We aim to make it easier for you to stick to your diet and avoid the need to make more than one meal for the family at dinner.

One great meat for doing this with is beef mince. It’s such a versatile meat you can use to create everything from a shepherd’s pie to burgers with. The SkinniRange includes a beef Skinni Mince that has a fat content of less than 1%, making it the perfect meat no matter what diet plan you’re following.

Why not try it out for your next healthy dinner using one of the three recipes below?:

A traditional recipe that can easily be served with potatoes and vegetables or a simple salad this meatloaf will be something your whole family will love.
Serves 4

  • 1 tablespoon oil (use cooking spray to keep the calories down)
  • 2 red onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g Skinni mince
  • 2 tablespoons finely chopped capers
  • ¼ cup finely chopped gherkins
  • ½ teaspoon ground allspice
  • ½ cup finely chopped flat-leafed parsley

Preheat the oven to 190C. Grease a large loaf tin and line with baking paper, leaving enough overhang to cover the top.

Heat the oil in a small frying pan and add the onion and garlic. Cook over medium-low heat for 5 minutes, stirring occasionally. Turn off the heat and add the mince, capers, gherkins, allspice and parsley.

Stir the mixture together until well combined, then tip into the prepared tin and smooth the top. Fold the overhanging baking paper across the top.

Cover tightly with foil and bake for about 40 minutes. Remove the foil and leave to rest for 15 minutes before carving into thick slices.

Middle Eastern Meatballs
Meatballs are always a family favourite, but this Middle Eastern recipe adds a little twist:

Serves 4

  • 1 tablespoon oil (or cooking spray to keep the calories down)
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chutney
  • ¾ cup finely chopped dates
  • 3 tablespoons honey
  • zest and juice of 2 lemons
  • ¾ cup fresh parsley, finely chopped
  • 500g Skinni mince
  • 1 egg, lightly beaten
  • 2 cups fresh breadcrumbs

Heat the oil in a large frying pan and fry the onion and garlic over medium heat until it is soft. Add the salt, spices, chutney, dates, honey and lemon zest and juice and cook, stirring all the time, for about 5 minutes, or until it thickens. Remove the pan from the heat and tip the mixture into a large bowl to cool completely.

While you’re waiting, line a large roasting dish with baking paper and set the oven to 200C.

When the onion mixture is cool, add the mince, chopped parsley, beaten egg, breadcrumbs and ⅓ cup cold water to it. Mix gently with your hands – don’t squish it all together, keep it light. Form tablespoons of the mixture into balls and place on the prepared tray.

Bake the meatballs for about 25-30 minutes, turning them halfway through.

Beefy mushroom pasta bake

Serves 4

  • 500g Skinni mince
  • 1 large onion finely sliced
  • 3 cloves of garlic crushed
  • 1 large carrot finely sliced
  • 1 heaped tablespoon tomato puree
  • 250ml tomato passata
  • 350ml beef stock
  • 250g chestnut mushrooms, sliced
  • 1 teaspoon dried oregano
  • 300g penne pasta
  • 70g Parmesan cheese, grated
  • 1 ball mozzarella, torn
  • 50g breadcrumbs

Fry the beef mince in a hot pan for 5-6 minutes until browned then add the onion, garlic and cook for a further for 3-4 minutes. Add the passata, puree and stock then stir to combine. Bring up to a simmer then cook over a low heat for 20 minutes, season with salt and pepper to taste. Remove around a third of the mixture and set this aside for the pasta bake.

Take a large non-stick pan and fry the mushrooms over a very high heat until golden this will take around 6-7 minutes. Add this into the beef and tomato sauce along with the dried oregano.

Cook the pasta, drain then toss through the sauce

Pour this into a baking dish and top with the torn mozzarella, Parmesan cheese and the breadcrumbs. Bake in a preheated oven set at 190c / gas mark 5 for 25-30 minutes or until golden. Leave to stand for 5 minutes before serving.

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