Skint Starving Student

A broke student trying to shift a few pounds. You'll find recipes and some student-related posts on here.

Two more salads: Avocado, tomato and mozarella, and Grilled aubergine with feta and tomatoes.

Salad 1: 1/2 avocado, 1/2 ball low fat mozzarella, cherry tomatoes, salad leaves. Put everything in bowl. Add balsamic vinegar and black pepper. Eat.

Salad 2: 30g low fat feta/salad cheese, 2 tomatoes, sliced, 1/2 aubergine, sliced and grilled. Serve with balsamic and olive oil dressing and black pepper.

Salmon salad with lentils and broad beans. Quick, tasty and even quicker if you make the salmon ahead! You will need: One salmon fillet, cooked (I did mine on my George Foreman) Frozen baby broad beans, 80g Salad One can of green or black lentils (I used Organic Bijoux Verts) 100g drained Salad dressing If your salmon fillet isn’t already cooked, do this now! Remove the skin and break it up. Heat up your broad beans according to pack instructions, and your lentils if you like, or these can be eaten cold Throw it all in a bowl along with the salad, and drizzle with dressing So easy! Using canned lentils saves so much time. This works out at 363 calories using a small salmon fillet and 1tbs olive oil and balsamic dressing.

Salmon salad with lentils and broad beans.

Quick, tasty and even quicker if you make the salmon ahead!

You will need:

  • One salmon fillet, cooked (I did mine on my George Foreman)
  • Frozen baby broad beans, 80g
  • Salad
  • One can of green or black lentils (I used Organic Bijoux Verts) 100g drained
  • Salad dressing
  1. If your salmon fillet isn’t already cooked, do this now! Remove the skin and break it up.
  2. Heat up your broad beans according to pack instructions, and your lentils if you like, or these can be eaten cold
  3. Throw it all in a bowl along with the salad, and drizzle with dressing

So easy! Using canned lentils saves so much time. This works out at 363 calories using a small salmon fillet and 1tbs olive oil and balsamic dressing.

“you won’t see any salads here” - Me, first post on this blog. Looks like I’m going to have to eat my words - and my salad. The thing is, recently I’ve been hopelessly reaching out for this girl who is out of this world, believe me having sandwiches every day for lunch and it isn’t like I love bread (except when I make it myself, but that is for another post) so I figured I could come up with some other lunches that don’t involve bread! I have to wear a tight, strapless dress for my brother’s wedding on the 27th so I’m going low-carb until then to get rid of the bloat. Anyway, I digress. This salad is super easy, surprisingly filling and won’t break the bank. It is just 1/2 and iceberg, 2 hard boiled eggs, a tin of tuna in brine/water, a pepper and a red onion. This is enough for 2 servings, or one if you’re really hungry.  Instructions: Place eggs in a pan of cold water with vinegar and salt, and leave to boil. Cut up the lettuce, drizzle with dressing (I use balsamic and olive oil) and place in the bowl. Cut up the red onion and pepper into thin strips and place on top of the salad. When the eggs have been boiling for 6 mins, run them under cold water and peel, slice and place on top, followed by a drained tin of tuna.

“you won’t see any salads here” - Me, first post on this blog.

Looks like I’m going to have to eat my words - and my salad.

The thing is, recently I’ve been hopelessly reaching out for this girl who is out of this world, believe me having sandwiches every day for lunch and it isn’t like I love bread (except when I make it myself, but that is for another post) so I figured I could come up with some other lunches that don’t involve bread! I have to wear a tight, strapless dress for my brother’s wedding on the 27th so I’m going low-carb until then to get rid of the bloat.

Anyway, I digress. This salad is super easy, surprisingly filling and won’t break the bank. It is just 1/2 and iceberg, 2 hard boiled eggs, a tin of tuna in brine/water, a pepper and a red onion.

This is enough for 2 servings, or one if you’re really hungry. 

Instructions:

  1. Place eggs in a pan of cold water with vinegar and salt, and leave to boil.
  2. Cut up the lettuce, drizzle with dressing (I use balsamic and olive oil) and place in the bowl.
  3. Cut up the red onion and pepper into thin strips and place on top of the salad.
  4. When the eggs have been boiling for 6 mins, run them under cold water and peel, slice and place on top, followed by a drained tin of tuna.
Smoked Salmon Spaghetti. You will need: Green beans, 1/2 pack Tesco Value smoked salmon slices, 1/3 pack Chilli puree, 1/4 tsp (same as used for chilli prawn spaghetti) Spaghetti, 75g Chives, chopped, one handful Zest of one small lemon Ground pepper Put your spaghetti on to cook for 10 mins Meanwhile, slice up your salmon, grate your lemon zest and chop your chives When your spaghetti has 4 mins to go, put the beans on to cook for 3-4 mins in a small pan of boiling water Drain your spaghetti when cooked and put back in the saucepan. Add the lemon zest, chilli paste, chives and salmon and stir until combined Season well with black pepper and serve with green beans. This dish is around 400 calories, most of which is from the spaghetti.

Smoked Salmon Spaghetti.

You will need:

  • Green beans, 1/2 pack
  • Tesco Value smoked salmon slices, 1/3 pack
  • Chilli puree, 1/4 tsp (same as used for chilli prawn spaghetti)
  • Spaghetti, 75g
  • Chives, chopped, one handful
  • Zest of one small lemon
  • Ground pepper
  1. Put your spaghetti on to cook for 10 mins
  2. Meanwhile, slice up your salmon, grate your lemon zest and chop your chives
  3. When your spaghetti has 4 mins to go, put the beans on to cook for 3-4 mins in a small pan of boiling water
  4. Drain your spaghetti when cooked and put back in the saucepan. Add the lemon zest, chilli paste, chives and salmon and stir until combined
  5. Season well with black pepper and serve with green beans.

This dish is around 400 calories, most of which is from the spaghetti.

Baked cod with purple sprouting broccoli and sautéed new potatoes. This is adapted from a BBC Good Food recipe from the magazine, but I found it a little too oily and in a weird order, and not saucy enough! So I’ve changed it a little and made it my own. Sometimes it seems like you’ve got a lot to do at once but when you’ve done it once you’ll see how easy it is. I won’t lie, this is a recipe with quite a lot of washing up for this one! You will need: 250g small potatoes, quartered 1/2 pack purple sprouting broccoli 1/2 lemon, juice and zest olive oil, 1 tbsp dijon mustard, 1 tsp salt and pepper small handful of parsley 1 cod fillet (any white fish will do) 2 tbsp half fat crème fraîche This is around 350 calories, but depends on which fish you use and the size of the fillet. To prepare, finely chop the parsley leaves, grate the zest of half a lemon and mix this with the creme fraice and dijon in a small saucepan. Coat the fish fillet in 1/2 tbsp olive oil, season with salt and pepper and place in an ovenproof dish. Place broccoli in a steamer and heat up the oven. All of this will save you time later! Heat oven to 180 fan/200C Boil the quartered potatoes for 12 mins, then drain Switch on your steamer and heat the sauce through until it is just bubbling, and leave to stand. Meanwhile, pop the cod in the oven in an ovenproof dish with a drizzle of oil and salt and pepper, pop the potatoes in 1/2 tbsp olive oil in a frying pan, all for 10 mins. Squeeze the lemon over the fish, cover in sauce and serve with the potatoes and broccoli. This is a really nice and light but comforting dish, and is quickly becoming one of my favourites!   

Baked cod with purple sprouting broccoli and sautéed new potatoes.

This is adapted from a BBC Good Food recipe from the magazine, but I found it a little too oily and in a weird order, and not saucy enough! So I’ve changed it a little and made it my own. Sometimes it seems like you’ve got a lot to do at once but when you’ve done it once you’ll see how easy it is. I won’t lie, this is a recipe with quite a lot of washing up for this one!

You will need:

250g small potatoes, quartered

1/2 pack purple sprouting broccoli

1/2 lemon, juice and zest

olive oil, 1 tbsp

dijon mustard, 1 tsp

salt and pepper

small handful of parsley

1 cod fillet (any white fish will do)

2 tbsp half fat crème fraîche

This is around 350 calories, but depends on which fish you use and the size of the fillet.

  1. To prepare, finely chop the parsley leaves, grate the zest of half a lemon and mix this with the creme fraice and dijon in a small saucepan. Coat the fish fillet in 1/2 tbsp olive oil, season with salt and pepper and place in an ovenproof dish. Place broccoli in a steamer and heat up the oven. All of this will save you time later!
  2. Heat oven to 180 fan/200C
  3. Boil the quartered potatoes for 12 mins, then drain
  4. Switch on your steamer and heat the sauce through until it is just bubbling, and leave to stand.
  5. Meanwhile, pop the cod in the oven in an ovenproof dish with a drizzle of oil and salt and pepper, pop the potatoes in 1/2 tbsp olive oil in a frying pan, all for 10 mins.
  6. Squeeze the lemon over the fish, cover in sauce and serve with the potatoes and broccoli.

This is a really nice and light but comforting dish, and is quickly becoming one of my favourites! 

 

200 calories of goodness! I’ve had a shit 3 weeks of dieting like an African child and being a gym nut like I’m a Christian and its church, but my weight hasn’t changed SO I’m going to start the 5:2 diet. Google if you’re interested. Today was a ‘fast’ day - I’m only allowed 500 calories - this was dinner. You will need: 100g cooked quinoa (see packet for instructions) 1 red onion, diced 1 courgette, diced 1 yellow pepper, diced 5 cherry tomatoes, halved Garlic, to taste (I use like half a bulb) Dried chilli flakes, 1/2 tsp Soften the red onion on a low heat until it is totally soft, then add the courgette, garlic, chilli flakes, salt and yellow pepper and cook for 10 mins on a medium heat, stirring regularly. Next, add the cherry tomatoes and quinoa and a little boiling water and cook for a further 5 mins. Add salt and serve.

200 calories of goodness!

I’ve had a shit 3 weeks of dieting like an African child and being a gym nut like I’m a Christian and its church, but my weight hasn’t changed SO I’m going to start the 5:2 diet. Google if you’re interested.

Today was a ‘fast’ day - I’m only allowed 500 calories - this was dinner.

You will need:

100g cooked quinoa (see packet for instructions)

1 red onion, diced

1 courgette, diced

1 yellow pepper, diced

5 cherry tomatoes, halved

Garlic, to taste (I use like half a bulb)

Dried chilli flakes, 1/2 tsp

Soften the red onion on a low heat until it is totally soft, then add the courgette, garlic, chilli flakes, salt and yellow pepper and cook for 10 mins on a medium heat, stirring regularly. Next, add the cherry tomatoes and quinoa and a little boiling water and cook for a further 5 mins. Add salt and serve.

It’s been a while but I’m going to post a sort of multi-recipe so I like to think that makes up for my absence. First off, I have fallen in love. With George Foreman. Seriously, the amount of times I’ve said “I’m going to George it” in response to how I’m going to cook my dinner is unhealthy. (Although, really healthy, because George is good like that. Irony).

Anyway…go and buy one. Mine was like £20 from Argos and it is great for pretty much anything that you’d usually grill fry or bake (and it is REALLY good for bacon). If you don’t already know a GF (yeah…I went there) grill is at an angle so loads of fat drains off instead of cooking into your food. One thing that is amazing on there is salmon, which is a lovely cheap and healthy fish that I make with Barts spices sprinkled on and some Mediterranean veg. Just grill it for 5-8 mins depending on the thickness and you’ll see why I’m going on about it so much!

Another dish I make on George is grilled chicken, which again takes under 10 mins and is amazing with whatever herb or marinade you add to it. One thing I make a lot right now is my own mixed Mediterranean veg, which is great with both fish and chicken and it is so so easy!

You will need

Fish/Chicken

1 red onion, cut into 1cm circles

1 courgette, cut into 1cm discs

cherry tomatoes, cut in half

Method:

1. Heat your oven to 200 and grease your baking tray using frylight spray.

2. Position your courgette and on the tray so its a single layer. Use 2 if you need to.

3. Cook for 5 mins, then add the tomatoes.

4. When this has been in for 5 more mins, turn on George.

5. When George is ready, cook your desired meat/fish for the appropriate time (around 5 mins).

It is that easy! I serve mine with Quinoa (see http://skintstarvingstudent.tumblr.com/post/23121339875/quinoa-thats-what-that-stuff-is-before-you-ask ) which takes the same time as everything else which is super handy, and I use a small squeeze of veg oxo for flavour.

Sorry Jamie Oliver that this takes 20 mins rather than 15 but good things take time, bitch!

Nandos is easy, cheap and so much better when you make it at home. The hardest part (grossest part) is spatchcocking the chicken, but BBC Good Food has a great video to show you exactly how to do it. As with many chicken recipes, marinade this ideally overnight but a few hours will do too. First I’ll tell you how to make the chicken, then the chips, then the peas. Nandos Spatchcock Chicken You’ll need to buy a whole chicken. Mine was £4. For a video of how to spatchcock, click here: http://www.bbcgoodfood.com/videos/1041/spatchcocking-a-chicken To marinade the chicken, put the following in a food processor and rub it all over the skin: 4 red chillies, deseeded unless you like it really spicy - 50p 3 garlic cloves, finely chopped - 27p for a bulb 2 tsp paprika - 58p 2 tbsp red wine vinegar - 80p for a bottle 2 tbsp olive oil (you should have this in the cupboard at all times) 2tbsp chopped parsley (I used flat leaf) - 65p Cover the chicken in the marinade, place on the tray you’re cooking it on and cover with cling film and pop in the fridge until you’re ready for it. It will take 40mins in the oven at 180 fan/200 Nandos Peri Peri Chips 1 baking potato per person -90p for 4 1 tbsp olive oil per person (again, get it out the cupboard) Nandos Peri Peri Salt - £1.98 for a good sized bottle Cut the potatoes roughly into chip-sized chunks (I like the skins on, but remove if you like) and cover with the oil and a little salt. Put in the oven at the same temp as the chicken and for the same time, turning half way through. Perfect timing huh? Sprinkle with Nandos peri peri salt to taste and you’re done! Nandos Macho Peas Probably the only thing I actually go to nandos for is the peas. And I just made them at home and found how easy they were! And healthy too! You will need: 150-200g peas per person - £1.11 for 1kg 1/2 tsp chilli flakes (dried chilli) per person - 71p 1 garlic clove, finely chopped, each salt, to taste Mint - a few leaves if you like it. Nandos use it but I didn’t and it was still amazing. Cook the peas according to pack instructions and drain. Take half the peas and mash well (use a food processor, blender, masher, liquidiser - whatever you have!) Mix in the chilli, garlic and salt and the whole peas (and mint if using) Done! it really as easy as that! Allow around 10 mins for this stage. Just a word of advice on spice - I made this (de-seeded chillies) to the letter and my boyfriend who gets PLAIN at Nandos could handle it, so turn up the heat by using the seeds in the chillies if you like more of a kick. Cost to feed 4: £10.92 Cost per meal: £2.73

Nandos is easy, cheap and so much better when you make it at home. The hardest part (grossest part) is spatchcocking the chicken, but BBC Good Food has a great video to show you exactly how to do it. As with many chicken recipes, marinade this ideally overnight but a few hours will do too.

First I’ll tell you how to make the chicken, then the chips, then the peas.

Nandos Spatchcock Chicken

You’ll need to buy a whole chicken. Mine was £4. For a video of how to spatchcock, click here: http://www.bbcgoodfood.com/videos/1041/spatchcocking-a-chicken

To marinade the chicken, put the following in a food processor and rub it all over the skin:

4 red chillies, deseeded unless you like it really spicy - 50p

3 garlic cloves, finely chopped - 27p for a bulb

2 tsp paprika - 58p

2 tbsp red wine vinegar - 80p for a bottle

2 tbsp olive oil (you should have this in the cupboard at all times)

2tbsp chopped parsley (I used flat leaf) - 65p

Cover the chicken in the marinade, place on the tray you’re cooking it on and cover with cling film and pop in the fridge until you’re ready for it. It will take 40mins in the oven at 180 fan/200

Nandos Peri Peri Chips

1 baking potato per person -90p for 4

1 tbsp olive oil per person (again, get it out the cupboard)

Nandos Peri Peri Salt - £1.98 for a good sized bottle

Cut the potatoes roughly into chip-sized chunks (I like the skins on, but remove if you like) and cover with the oil and a little salt. Put in the oven at the same temp as the chicken and for the same time, turning half way through. Perfect timing huh? Sprinkle with Nandos peri peri salt to taste and you’re done!

Nandos Macho Peas

Probably the only thing I actually go to nandos for is the peas. And I just made them at home and found how easy they were! And healthy too!

You will need:

150-200g peas per person - £1.11 for 1kg

1/2 tsp chilli flakes (dried chilli) per person - 71p

1 garlic clove, finely chopped, each

salt, to taste

Mint - a few leaves if you like it. Nandos use it but I didn’t and it was still amazing.

Cook the peas according to pack instructions and drain. Take half the peas and mash well (use a food processor, blender, masher, liquidiser - whatever you have!)

Mix in the chilli, garlic and salt and the whole peas (and mint if using)

Done! it really as easy as that! Allow around 10 mins for this stage.

Just a word of advice on spice - I made this (de-seeded chillies) to the letter and my boyfriend who gets PLAIN at Nandos could handle it, so turn up the heat by using the seeds in the chillies if you like more of a kick.

Cost to feed 4: £10.92

Cost per meal: £2.73

Toasted Weight Watchers Bagel with Be Good To Yourself Pesto (1/8 jar), Tesco Value Mozzarella (1/2 ball), Cherry Tomatoes, Black Olives and Romaine Hearts. Super healthy and super cheap, yet somehow delicious and filling too. 10pp

Toasted Weight Watchers Bagel with Be Good To Yourself Pesto (1/8 jar), Tesco Value Mozzarella (1/2 ball), Cherry Tomatoes, Black Olives and Romaine Hearts. Super healthy and super cheap, yet somehow delicious and filling too. 10pp

All day breakfast omelette. 1 mushroom 2 grilled rashers of be good to yourself pork medallions 5 tomatoes 2 eggs 2 tbsp egg white Egg whites in a carton have totally changed the way I have eggs. Most of the fat in eggs is in the yolk, so it’s great to have more white and less yolk. This omelette makes for a great brunch or just when you need a breakfast that’s going to last you through a long morning at work.

All day breakfast omelette.

1 mushroom
2 grilled rashers of be good to yourself pork medallions
5 tomatoes
2 eggs
2 tbsp egg white

Egg whites in a carton have totally changed the way I have eggs. Most of the fat in eggs is in the yolk, so it’s great to have more white and less yolk. This omelette makes for a great brunch or just when you need a breakfast that’s going to last you through a long morning at work.