Well, back to working on the freezer hoard; I decided to use some Quorn Lemon & Black Pepper escalopes I bought when they were "Buy 2, Save £1" (why am I such a sucker for these promotions?)
Anyway, dinner comprised
1 Quorn Lemon & Black Pepper escalope
1 sweet potato (about 250g)
200g Brussels sprouts, steamed
160g traditionally sliced runner beans, steamed
100g baby Chantenay carrots, steamed
The sweet potatoes were made into oven baked "chips" and served with some homemade spiced catsup.
To make the sweet potato chips, scrub the sweet potato but do not peel. Cut into chips. Spray with a little olive oil and sprinkle with your choice of seasoning - I used some of the "French Fry Seasoning" I brought back from Iowa. Bake on the upper shelf of a fairly hot oven until cooked and golden brown - mine took about 30 minutes. Check them and give them a shake to re-arrange them after 15 minutes.
Nutrition Data
Calories (kcal) 544.5
Carbohydrate (g) 80.7
Protein (g) 21.5
Fat (g) 16.4
Fibre (g) 16.9
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