{"id":553636,"date":"2019-01-21T09:15:07","date_gmt":"2019-01-21T09:15:07","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=553636"},"modified":"2019-01-21T15:26:35","modified_gmt":"2019-01-21T15:26:35","slug":"winter-nutrition","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/winter-nutrition\/","title":{"rendered":"Survive & Thrive this winter with Young’s Nourishing Delicious Dinners For Under 600 Calories & Meal Planner!!!! www.youngsseafood.co.uk"},"content":{"rendered":"

Survive & Thrive this winter with Young’s Nourishing Delicious Dinners For Under 600 Calories & Meal Planner!!!!<\/h3>\n

www.youngsseafood.co.uk<\/a><\/p>\n

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FACEBOOK<\/a> | TWITTER<\/a> | YOUTUBE<\/a> | INSTAGRAM<\/a><\/p>\n

Young\u2019s Simply Breaded Cod with Tomato and Fennel Salad<\/h3>\n

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Only 575 calories<\/p>\n

INGREDIENTS
\nServes 2
\n1 x Pack of Young\u2019s Simply Breaded Large Cod Fillets
\nFor the Salad
\n1 small yellow tomato
\n1 small red tomato
\n1 small green tomato
\n\u00bd small fennel bulb
\n1 small red onion
\n4 radishes
\nFresh coriander – chopped
\nFor the Dressing
\n2 tbsp olive oil
\n1 tsp balsamic vinegar
\nSalt and ground black pepper
\nFor the Mayo
\n3 tbsp good quality mayo
\n\u00bctsp smoked paprika
\nSqueeze of lemon juice<\/p>\n

METHOD
\n1. Cook the Breaded Cod Fillets according to the instructions on pack
\nTo make the dressing
\n1. Mix olive oil balsamic and seasoning
\nTo make the salad
\n1. Slice tomatoes, fennel, radishes and red onions
\n2. On a plate layer the tomatoes, add fennel, radishes on top, add red onions
\n3. Pour dressing over salad – leave to marinade and finish with torn coriander leaves
\nTo make the mayo
\n1. Mix the mayo with a squeeze of lemon juice
\n2. Add smoked paprika
\n3. Place in a ramekin
\nTo serve
\n1. Enjoy with our Simply Breaded Cod and a wedge of lemon<\/p>\n

Young’s Gastro Lemon and Herb Marinated Basa with Linguini Pasta, Spicy Tomato and Pepper Sauce<\/h3>\n

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Only 340 calories<\/p>\n

INGREDIENTS
\nServes 2
\n1 x Pack Young\u2019s Lemon and Herb Marinated Basa Fillets
\nFor the pasta
\n150g dried linguini pasta
\n1 red pepper \u2013 cut into wedges
\n1 yellow pepper \u2013 cut into wedges
\nLow calorie cooking spray
\n5g grated parmesan<\/p>\n

For the sauce
\n2 red peppers – halved and deseeded
\nLow calorie cooking spray
\n1 garlic clove \u2013 finely chopped
\n1 small onion \u2013 finely chopped
\n1 vegetable stock cube
\n1 small tin of chopped tomatoes
\n200ml water
\n\u00bd red chilli \u2013 deseeded and finely chopped
\n1 tbsp fresh basil \u2013 finely chopped
\nGround black pepper<\/p>\n

METHOD<\/p>\n

To make the sauce
\n1. Pre- heat the oven 200\u00b0C\/Fan170\u00b0C\/Gas 6
\n2. Place the red pepper halves on a baking tray and spray with low calorie cooking spray and roast for 40 minutes
\n3. Remove the skin from the peppers
\n4. Spray a non stick pan with low calorie cooking spray and place over a medium heat
\n5. Add the onion and fry until soft , add a little water if needed, add the garlic, chilli, tomatoes, water, veg stock cube. Bring to the boil and simmer for a few minutes
\n6. Place in a food processor with the roasted red Pepper and blend until smooth. Return to the pan, season with black pepper and stir in the chopped basil<\/p>\n

To make the pasta
\n1. Cook the Lemon and Herb Marinated Basa Fillets as per instructions on pack
\n2. Place the red and yellow pepper wedges on a baking tray and spray with low calorie cooking spray. Roast in the oven for 25 minutes
\n3. Cook the dried linguini pasta as per instructions on the pack
\n4. To serve, warm the sauce and dress the linguini pasta, serve with the Marinated Basa and roasted peppers. To finish, sprinkle the parmesan over the pasta and sauce<\/p>\n

Young\u2019s Gastro Wholetail Scampi Caesar Salad<\/h3>\n

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Only 351 calories<\/p>\n

INGREDIENTS
\nServes 2
\n1 pack Young\u2019s Wholetail Scampi
\n1 cos lettuce, washed
\n8 cherry tomatoes cut in 1\/2
\nFlat leaf parsley to garnish
\n2 anchovy fillets, drained and roughly chopped
\n1 garlic clove, chopped
\n3 tbsp light mayonnaise
\n1 tsp lemon juice
\n15g parmesan, grated
\n3 tbsp water<\/p>\n

METHOD
\n1. Cook the Scampi according to the instructions on the pack
\n2. To make the dressing put the anchovy \ufb01llets in a pestle and mortar, add the chopped garlic and crush into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing
\n3. Arrange the lettuce leaves in a large serving dish and scatter over the tomatoes. Pour over half of the dressing and toss together to lightly coat the salad
\n4. Place the hot cooked Scampi onto the salad and drizzle over the remaining salad dressing
\n5. Sprinkle with parsley leaves and serve
\n6. Chef\u2019s tip: if you don\u2019t like anchovies, you can leave them out \u2013 your salad will still taste great without them!
\n7. Enjoy with a well-chilled glass of Pinot Grigio<\/p>\n

Young\u2019s Gastro Sweet Chilli Marinated Basa on a Rice Noodle, Pak Choi and Soya Bean Salad<\/h3>\n

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Only 340 calories<\/p>\n

INGREDIENTS
\nServes: 4<\/p>\n

2 x packs of Young\u2019s Gastro Sweet Chilli Marinated Basa Fillets
\n2 rice noodle nests
\n1 pak choi \u2013 washed and finely sliced
\n2 spring onions \u2013 washed and finely sliced
\n150g frozen soya beans
\n2 tsp chopped red chilli \u2013 seeds removed
\n5 radishes \u2013 washed and grated
\n1 small bunch coriander \u2013 chopped
\n2 tsp rice vinegar
\n2 tbsp light soy sauce
\n1 tbsp mirin
\n1 tbsp rapeseed oil
\n2 tbsp toasted soy broad beans \u2013 chopped
\n(optional)<\/p>\n

Note: Can be made 1 hour before to allow the flavour to develop<\/p>\n

METHOD<\/p>\n

1. Cook the Young\u2019s Gastro Sweet Chilli Marinated Basa Fillets
\n2. Cook the soya beans in boiling salted water for 2-3 minutes until tender. Drain and run under cold water until completely cool
\n3. Break up the rice noodle nests and place in a bowl, cover with boiling water and leave to soak for 2 minutes
\n4. Make a dressing by whisking together the rice vinegar, light soy sauce, sesame oil and rapeseed oil
\n5. Drain the rice noodles and toss in a bowl with the pak choi, spring onions, soya beans, chilli radishes, coriander and dressing
\n6. Season to taste and sprinkle over the toasted soy beans to serve<\/p>\n

Young\u2019s Gastro Lemon and Pepper Fish Fillets, Paprika Wedges with Peas and Broad Beans in Minted Butter<\/h3>\n

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Only 521 calories<\/p>\n

INGREDIENTS
\nServes 4
\n2 x packs Young\u2019s Gastro Signature Breaded Crispy Lemon and Pepper Fish Fillets
\nRoasted Potato Wedges
\n2 large potatoes- scrubbed and cut into wedges
\n2 sweet potatoes \u2013 scrubbed and cut into wedges
\n1tbsp olive oil
\n1tsp smoked paprika
\nSea salt and ground black pepper<\/p>\n

Peas and Broad beans in Minted Butter
\n200g frozen broad beans
\n200g frozen peas
\n4 spring onions \u2013 washed, trimmed and sliced
\n1tbsp chopped fresh mint
\n2tbsp water
\n25g unsalted butter
\nSea salt and ground black pepper<\/p>\n

METHOD<\/p>\n

1.Cook the Lemon and pepper fillets according to pack instructions
\n2.Preheat the oven to 200\u00b0C\/ fan 180\u00b0C\/gas 6
\n3.Place all the potato wedges in a large bowl, sprinkle over paprika and drizzle over the olive oil. Then season and toss together so the potato wedges become evenly coated
\n4.Transfer to a large baking tray and spread out to a single layer. Bake on the top shelf of the oven for 30 minutes until golden brown and crisp
\n5.Melt half the butter in a pan and fry the spring onions until soft, add the beans and the water then bring to the boil, cover and cook for 3 minutes. Add the peas, season and cook for a further 2 minutes. Stir in the mint and remaining butter then season to taste<\/p>\n","protected":false},"excerpt":{"rendered":"

Survive & Thrive this winter with Young’s Nourishing Delicious Dinners For Under 600 Calories & Meal Planner!!!! www.youngsseafood.co.uk FACEBOOK | TWITTER | YOUTUBE | INSTAGRAM Young\u2019s Simply Breaded Cod with Tomato and Fennel Salad Only 575 calories INGREDIENTS Serves 2 1 x Pack of Young\u2019s Simply Breaded Large Cod Fillets For the Salad 1 small […]<\/p>\n","protected":false},"author":5,"featured_media":553643,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-553636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/553636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=553636"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/553636\/revisions"}],"predecessor-version":[{"id":553644,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/553636\/revisions\/553644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/553643"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=553636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=553636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=553636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}