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Using your best judgment is another one of many ways which you are able to make healthy decisions from a dinner menu. This is best accomplished by analyzing meal pictures on a single menu. It is also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.
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Even if after taking the aforementioned approaches, you are unable to find satisfying healthy meals in your own lunch menu, you might want to order a healthy side dish or drink. Water is a great choice, particularly when compared to pop up. Salads make excellent side dishes, especially those that are consumed without a salad dressing or dressing salad dressing. Obviously, you will want to take extra steps to make certain that you decide on a healthy meal, but should you decide to forgo low calories for taste, require extra steps to make sure you get some nutrition.
We hope you got benefit from reading it, now let’s go back to mushroom & courgette pie recipe. You can cook mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mushroom & Courgette Pie:
- Provide 400 g mixed mushrooms
- Use 400 g courgette
- Prepare 1 Red onion
- Provide 2 Carrots
- Get 2 sticks Celery
- Take 10 sprigs Thyme
- You need 20 g Parsley
- Prepare Bay leaf x 1
- Provide 1 tbsp Tomato purée
- Prepare 50 ml red wine
- Provide 250 ml veg stock
- Provide 6 sheets Filo pastry
- Get Cooking oil spray
Instructions to make Mushroom & Courgette Pie:
- Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
- Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
- Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
- Serve with broccoli and kale, topped with lemon juice. Enjoy!
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