How About Cooking At Home? Try 3 Recipes By HelloFresh
We at HelloFresh want to make daily food prep easier, fresher and more fun – that’s why our cooks create new, delicious recipes together with our nutrition professionals every week. Today, we present three of our favorite recipes with under 600 calories each. The best part: they’re ready in 30 minutes!
Low Carb: Stuffed Turkey Breast with Potatoes, Pointed Cabbage & Fresh Sage
Ingredients for 2 servings
250g turkey breast
1 pointed cabbage
2 waxy potatoes
75g crème fraîche or sour cream
50g comté or gruyère cheese
1g ground nutmeg
100ml hot broth
Calories: 520; Carbohydrates: 21g; Fat: 29g; Protein: 43g; Fiber: 4g
Preheat oven to 180°C / 355°F. Take turkey breast out of the fridge for it to reach room temperature.
Cut stem off pointed cabbage, then wash the cabbage and cut into thumb-sized pieces. Peel and wash the potatoes, then cut into pieces about half as big as the cabbage. Wash the sage, shake dry and pick off the leaves. Prepare 100 ml of hot broth, then cut the cheese in half length-wise.
Pat the turkey breast dry with a piece of paper towel, then make a thumb-long cut in the side of the turkey breast. Fill with a piece of cheese and a sage leaf, and press the edges of the cut together to seal it. Season with salt and pepper.
Heat 1 tablespoon of oil in a pan and sear the turkey breast on one side for 2 minutes. Flip it over and keep roasting for another 2 minutes. Then place on a lined baking sheet and pop it in the oven for 10 – 15 minutes.
Dip a piece of kitchen paper in 1 tablespoon of melted butter and wipe the sides of a pan with it. Roast potato and cabbage pieces on medium heat for 3 – 5 minutes, then deglaze with the broth. Stir in mustard and nutmeg and let simmer for approx. 10 minutes. Then, add crème fraîche and season with salt and pepper.
Distribute the vegetables on two plates, then cut the turkey breast diagonally and place it next to the veggies. Garnish with the remaining sage & enjoy!
Grilled Cheese on Tabouleh Salad with Pomegranate Seeds, Mint & Cashews
Ingredients for 2 servings
250g grilling cheese
1 red onion
150ml vegetable broth
For the dressing:
3 Tbsp olive oil
1½ Tbsp vinegar (white wine vinegar, if possible)
salt, pepper & sugar
Calories: 522; Fat: 24g; Carbohydrates: 59g; Protein: 31g
Mix 150ml vegetable broth and 200ml water in a pot and bring to a boil. Add bulgur, then take off the stove, cover the pot, and leave the bulgur to soak for approx. 25 minutes until all liquid is absorbed.
In the meantime, roughly chop the mint and finely chop the onion, then cut the grilling cheese into quarters. Heat ½ tablespoon of oil per person in a large non-stick pan. Sautée the onions on low heat for approx. 5 minutes until translucent, then put aside. Wash the arugula and let drain. Roast the cashews in a small pan without additional fat until you notice a pleasant smell. Preheat oven to 200°C / 390°F (grill).
Halve the pomegranate, then hold over a big bowl while cautiously patting on the rind with a wooden spoon until the red seeds pop out. Discard white membrane pieces.
For the dressing, mix olive oil, vinegar, a little salt, pepper and a pinch of sugar.
Brush the grilling cheese with a little oil, then place on a lightly greased baking sheet and bake for 1-2 minutes per side on the highest rack in your oven. Then, put aside.
Loosen bulgur with a fork, then mix with grilled cheese, arugula, mint, onion, cashews and dressing in a big bowl. Sprinkle pomegranate seeds on the mixture & serve.
Arab-Style Marinated Beef Steak with Baked Carrot Sticks, Green Beans & Yogurt Sauce
Ingredients for 2 servings
250g beef point steak
1 small garlic clove
2 spring onions
200g green beans
100g Greek yogurt
3g Za’atar (Arab spice mixture made of thyme, marjoram and oregano)
Calories: 538; Carbohydrates: 27g; Fat: 29g; Protein: 34g; Fiber: 14g
Preheat oven to 200°C / 390°F.
Peel carrots and cut into ½ inch thick and 4 inch long sticks, then put in a bowl and mix with 1 tablespoon olive oil, a little salt and pepper. Distribute on a lined baking sheet and bake for approx. 20 minutes. After 15 minutes, turn on air circulation in your oven for even crunchier carrot sticks.
Peel and finely chop the garlic. Wash the spring onions, cut off wilted parts and finely slice the rest. Wash the green beans and cut off their ends, then cut them in half if necessary. Mix the yogurt with salt and pepper.
Mix 1 tablespoon oil, salt, pepper and your Za’atar spice mixture, then use it to marinate the steaks.
Add the beans to a small pot and cover with slightly salted water, bring to a boil, then let simmer for 3 – 5 minutes until done.
Heat 1 – 2 tablespoons of oil in a pan. Sautée the garlic and the white and light green parts of the spring onions (but save the darkest ones for later) for 1 – 2 minutes, then push to one side with a spoon. Now roast the steaks in the same pan for 1 – 2 minutes (rare), 2 – 3 minutes (medium) or 3 – 4 minutes (well done) on each side. Take out of the pan, wrap in aluminum foil and leave to rest.
Arrange the beef steaks, carrot sticks and green beans on plates, then serve with a dollop of yogurt sauce and the dark green onion rings sprinkled on top.
For almost four years, HelloFresh has been trying to inspire amateur chefs and everyone looking for new recipe ideas. The HelloFresh cooking box brings both fresh ingredients and corresponding, easy-to-prepare recipes to their subscribers’ kitchens all across Austria, Germany and the UK.