Recipes Stourbridge and Kingswinford

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Affordable Healthy Family Meals by Lottie’s Lifestyle & Fitness

Paella Salad

Serves 4 (and left overs for lunchboxes)

Ingredients: 2 tsp rapeseed/olive oil , 1 red/brown onion finely sliced, 1 red pepper diced , 2 cloves garlic – sliced finely not crushed, 1 tsp turmeric ,

1 tsp smoked paprika, 200g paella rice, 300ml chicken/veg stock, 200g mixed veg (I use  frozen green beans, peas and broad beans – mangetout,  babycorn, broccoli, courgette would also work), 30ml sherry vinegar, 40ml extra virgin olive oil, 250g peppery mixed leaf salad/rocket, Handful of cherry tomatoes


1. Pre-heat oven to 150c

2. In a oven proof frying pan gently sautee the onion and pepper until soft

3. Add the garlic, turmeric, smoked paprika and rice and gently fry for 2 minutes

4. Add the stock, season well and transfer to oven for 18 minutes

5. Add the steamed/microwaved vegetables

6. Stir together the extra virgin olive oil and sherry vinegar and toss through the paella

7. Load plates with mixed salad, top with paella & halved cherry tomatoes

You could also add pre cooked prawns, shredded chicken or chorizo to this. Cook chorizo  when cooking onions and garlic (not as healthy as will increase saturated fat content)

Spinach, Red Pepper and Ricotta Omelette 

Makes 1 portion

Ingredients: 1 red onion, ½ red pepper chopped, 2 large eggs, ½ tsp of chilli flakes (optional),  2 handfuls spinach (fresh or frozen works), 3 tsp of ricotta


• Fry red onion and red pepper in 1 tsp of oil

• Whisk the egg and chilli flakes together

• Wilt spinach in frying pan with onions and pepper

• Season the veg mixture and reduce heat

• Add the egg and cook until egg begins to firm up

• Add the ricotta – dropping it onto omelette

• When eggs are just set serve (with extra spinach or leaves if required)

Quick and Easy Ratatouille 

4 Portions

Ingredients: 1 tbsp oil, 1 onion finely sliced , 1 red/yellow pepper diced, 2 cloves garlic crushed, 1 courgette halved and sliced, 1 aubergine diced, 2 tsp dried oregano, 400g tinned tomatoes , 1 tsp red wine vinegar, Handful of fresh basil leaves torn


1. Fry the onion and pepper in a heavy bottomed (lidded) pan until soft.

2. Add the garlic, courgette, aubergine and dried oregano and put a lid on the pan.  Cook for 10 minutes.

3. Stir through the tinned tomatoes and red wine vinegar, replacing the lid and cook for  another 10 minutes

4. Take off heat, season and garnish with basil

This would be good served alongside cod or salmon. I serve it with pasta for children (you  can blend into a sauce if they aren’t too keen on veg). Or served in bowlfuls with couscous,  quinoa or crusty bread to mop up juices. It often tastes better eaten the next day once the flavours have developed.

Sloppy Joe and Sweet Potato Jackets 

Serves 4

Ingredients: 500g lean minced beef, 1 onion finely diced, 2 cloves garlic, 1 tsp olive oil, 1 tsp ground cumin, 2 tsp smoked paprika, 1 tsp chilli flakes (optional), 1 tbsp tomato puree, 1 tsp red wine vinegar, 2 tsp maple syrup (to taste),500g passata, 4 sweet potatoes


1. Pre heat oven to 180c

2. Place sweet potatoes in to bake

3. Sautee onion in 2 tsp oil until softened then add garlic and cook for 1 minute on a  low heat

4. Turn up heat and brown minced beef for 5-7 minutes until browned all over

5. Add cumin, smoked paprika, and tomato puree and cook for 1 minute

6. Add red wine vinegar, maple syrup and passata and season

7. Add 200ml water then cook for 25 minutes

8. Slice open sweet potatoes and top with mixture

You can freeze the mixture if only using half the mixture would also be nice served in burger buns (the traditional American way), in a wrap or with garlic bread. You could top with crème fraiche, salsa and cheese.

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Winter Warmer Recipes!

Gingerbread Men

  • 140 grams of unsalted butter
  • 100 grams of muscovado sugar
  • 3 tablespoons of golden syrup
  • 350 grams of flour
  • 1 teaspoon of soda bicarbonate
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • A pinch of cayenne pepper
  • Gingerbread cutter


  • For The Decoration:
  • 50 grams of icing sugar
  •  Water


How To:

  1. In a pan, melt butter, sugar, and syrup.
  2. In a mixing bowl, add flour, soda, salt, and spices.
  3. Then stir in the butter mix and chopped ginger.
  4. Knead to make dough
  5. Roll out the dough to 5mm thickness and stamp out the gingerbread men
  6. Bake the men for 12 minutes or until golden. Let it cool for 10 minutes.
  7. To decorate, mix icing sugar with a few drops of water until thick and smooth.
  8. Spoon the icing into a piping bag and make buttons, eyes and mouth of the gingerbread men. Optional- also decorate with chocolate buttons, jellybeans etc.

Macaroni Cheese

  • 16 oz. of whole wheat elbow macaroni/macaroni
  • 4 tablespoons of butter
  • 4 tablespoons of all-purpose flour
  • 2 cups of whole milk
  • Salt and pepper, to taste
  • 1/2 cups of grated cheddar cheese

How To:

  1. Cook the macaroni according to the directions on the package.
  2. In a large saucepan, heat some butter over medium heat.
  3. Whisk in the flour and cook for a few minutes.
  4. Add some milk to the saucepan and whisk well so that no lump forms.
  5. Cook the sauce over medium heat and season it with salt and pepper.
  6. Add one cup of cheddar cheese and stir it until the cheese melts.
  7. Remove the pan from the heat and add the macaroni to the cheese sauce.
  8. Top it with the remaining cheese and serve.

Baked Rice Pudding

  • 2 cups of milk
  • 300 ml of single cream
  • ½ cup rice, rinsed and drained
  • 1/3 cup of caster sugar
  • 1 cinnamon stick
  • 2 teaspoons of vanilla bean paste/or drops of Vanilla extract
  • 2 egg yolks
  • A pinch of ground nutmeg

How To:

  1. In a saucepan, combine milk, rice, cream, sugar, the cinnamon stick, vanilla bean paste and cook for 5 minutes.
  2. Remove from the heat and leave it aside for 15 minutes.
  3. Discard the cinnamon stick and stir in the egg yolk.
  4. Pour the rice mixture into oven-proof baking dish.
  5. Sprinkle with nutmeg powder and bake for 1 hour until the rice is tender.
  6. Set aside for 10 minutes before serving.

Mint Choco Mocktail

  • 2 ounces of chocolate and mint ice cream
  • 1 ounce of coconut cream
  • A handful of crushed ice
  • 2 ounces of Half & Half (or whole milk & double cream)
  • 2 teaspoons of chocolate syrup

How To Make:

  1. Coat the rim of a mocktail glass with chocolate syrup.
  2. Then combine all the ingredients in a pitcher and stir until smooth.
  3. Serve immediately.

French Bread Pizza

  • Bread of choice-baguette
  • Pizza/Pasata sauce
  • Pesto sauce (optional)
  • Cheese (grated)
  • Onions (sliced)
  • Tomatoes (sliced)
  • Bell peppers (sliced)
  • Peperoni

How To:

  1. Preheat the oven at 190 degrees
  2. Slice the breads and place it on a baking sheet. Spread the sauces over it. Add a layer of cheese. Use the rest of the ingredients to prepare a yummy topping. You can let your kids layer the pizza.
  3. Grill the bread in the oven until the cheese melts.

Nutella Brownies

  • Nutella
  • Eggs
  • All-purpose flour

How To:

  1. Preheat the oven at 175 degrees
  2. Grease a baking pan.
  3. Mix all ingredients together to form a smooth paste.
  4. Pour it into the pan.
  5. Bake for 15 minutes.

Recipes from: Mom Junction

Bacon & Cheese Frittata

Quick, easy & cheap! Also, a good way to fill them up with protein!

Ingredients: 8 rashers of bacon, bunch of Spring Onions (chopped), 8 large eggs, 2 tbsp. of milk, 85g of cheese (grated), knob of butter, chunky bread to serve with it.

Cut the bacon into small pieces & fry for about 5 minutes. Add the spring onions & fry for a further 5 minutes.

Beat the eggs & milk together, mix together with the bacon & spring onions, & cheese. Melt the butter in a 9inch frying pan, pour in the mixture & cook (without stirring for about 6 minutes), until slightly set (& check the bottom isn’t burning). Put the pan under the grill to brown & firm. Serve with chunky bread & enjoy!

Recipe from BBC GoodFood


Child Friendly Meal Ideas from Lisa Dhillon (working mum of 2)!


Bags of flavour! Kids loved this one! The chicken breasts are cooked in stock once browned resulting in really juicy soft chicken.Chicken in a creamy tarragon sauce with asparagus & roasted new potatoes.

Ingredients:1 bag of baby new potatoes, 4 chicken breast fillets, Packet of asparagus tips, 1 chopped red onion, 3 crushed garlic cloves, 3 garlic cloves bashed (skin on), 1 tablespoon of sunflower oil, 2 tablespoons of olive oil, 1 tablespoon or more of dried tarragon, 3 tablespoons of Creme fraiche, 350ml chicken stock.

Method: Pre heat oven to 200 C fan with a baking tray in the oven. Chop the baby new potatoes into discs, not too thin, and parboil for around 15 mins or until just tender then drain. Tip the drained potatoes back into the saucepan and season with salt and black pepper then add some of the olive oil. Toss through.

Take the pre heated baking tray out of the oven and place on top of the hob on a medium/high heat. Pour 1 tablespoon of the olive oil into the tray and toss in the bashed garlic cloves, then add the potatoes and fry a little. Turn over then put the tray in the oven for around 30 to 40 mins until the potatoes start to brown and crisp.

Whilst the potatoes are cooking put a large non stick pan on the hob. Over a medium/low heat add the sunflower oil, then add the onion and the crushed garlic. Slash the flesh of the chicken breasts then season with salt, pepper and sprinkle over some of the tarragon and add to the onion and garlic in the pan. Fry for 5 mins, turning once, until lightly browned. Pour over the stock and add more tarragon to the pan. Bring it to a gentle simmer and cook for around 10 to 15 mins until chicken is cooked through. 3 mins before the end, add the asparagus. Once cooked, add the Creme fraiche and stir. Heat through then serve with the roasted new potatoes & enjoy!

Yummy enchiladas filled with turkey mince, kidney beans, yellow peppers and coriander. Amazing flavours. Chopped up the peppers really small so the kids wouldn’t realise they were in there and they even ate the coriander!

Ingredients: 1 tbsp sunflower oil,1 red onion, 450g turkey mince, 1 yellow pepper, de-seeded and chopped into small pieces, 1 tsp paprika, 1 tsp mild chilli powder, 1 tsp cumin, 1 can 400g of chopped tomatoes 1 can 400g kidney beans 1 tbsp tomato puree 1 small bunch of coriander chopped 1tbsp fresh lime juice 5 flour tortillas 60g grated cheddar cheese.

Method: Preheat oven to 180C fan. Heat a large pan over a medium heat then add the sunflower oil. Add the onions then sprinkle over the paprika, cumin and chilli powders. Stir until onion is softening.

Turn up the heat and add the turkey mince, season with salt and black pepper then add the yellow pepper. Fry until the mince is browned.

Add the chopped tomatoes, tomato puree and kidney beans then stir. Add 1/2 tsp of sugar and stir again. Turn down the heat to low and let it simmer for 10 mins stiring regularly. Remove from the heat and stir in the coriander and lime juice. Season to taste.

Lightly Butter a rectangular ovenproof baking dish. Add 2 large spoonfuls of the turkey mixture on top of 1 tortilla then roll and place into the baking dish. Repeat with the other tortillas. If there is any turkey mixture left over, pour this over the rolled tortillas in the dish. Sprinkle the grated cheese over the top then bake for 15 mins. Enjoy!

Quick & Easy Banana Cake!

150g caster sugar
125g butter
1 teaspoon vanilla extract
1 beaten egg
2 mashed very ripe bananas
190g self raising flour
60ml milk

Heat oven at 170 C/ Fan 150 C
Grease and line a loaf tin (2Ib)
In a saucepan melt the butter, sugar and vanilla over a medium heat. When melted, remove from heat.
Add the mashed bananas to the melted mixture and stir, then add the beaten egg and mix well.
Add the flour and mix and then add the milk and mix again.
Pour into the tin and then sprinkle over some demerara sugar just to give a little crunch to the top.
Bake for approx 35 mins or until a skewer comes out clean when poked into the cake.
Cool and enjoy!! xx


Choco-nut Fridge Cake

Quick & easy, & can be frozen ahead! (Defrost over night for when needed though)

Ingredients: 175g dark chocolate (chopped), 175g butter (diced), 2tbsp Golden Syrup, 100g digestive biscuits (lightly crushed), 85g hazelnuts (chopped), 85g glace cherries, 85g raisins (ingredients could be swapped for other items).

Line a 450g loaf tin with non-stick parchment. Melt the chocolate & butter in a bowl over hot water (or in the microwave for a quicker way). Once melted, stir in the remaining ingredients & spoon into the tin, smooth over the top. Chill for at least 4 hrs, (if freezing, then wrap in foil). Serve in slices.

Recipe from BBC GoodFood.

Healthy Weekly Meal Planner by Lottie’s Lifestyle & Fitness

Weekly Menu Planner

Example: Healthy Week!

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

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