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Hazel's exercise plan - Day 27


35 minute easy walk

How-to Videos

Food & Recipes - Day 27

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Main Meal of the Day
Vegetarian Option
Snacks & Extras

Chicken & Chorizo Pasta

Makes: Serves 2 (each serving contains approximately 510 kcal)
(Approx kcal per serving)

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The Ingredients

80g wholewheat penne pasta

1 yellow pepper 

1 courgette

60g sun-dried tomatoes, well drained

5g fresh flat-leaf parsley

30g raw chorizo

2 skinless and boneless chicken fillets

400g tin chopped tomatoes

salt (optional) and freshly ground black pepper

The Method

Bring a large pan of water to the boil with a pinch of salt (optional). Add the penne pasta and cook for 10-12 minutes or until tender.

Cut the yellow pepper in half and remove the seeds and core, then dice. Trim the courgette and cut into slices. Cut the sun-dried tomatoes into strips. Finely chop 5g of parsley leaves.

Heat a large frying pan over a medium heat. Cut the chorizo into chunks, discarding any skin. Add to the heated pan (you do not need any oil as a certain amount will come out of the chorizo). Cook for 1 minute or until it starts to sizzle. 

On a clean chopping board, cut the chicken fillets into strips. Add the chicken to the sizzling chorizo, tossing to coat. Stir-fry for 2-3 minutes or until lightly browned. Add the pepper and courgette and sauté for 2-3 minutes until tender. Scatter over the sun-dried tomatoes and pour in the chopped tomatoes, stirring to combine. Simmer for a few minutes to slightly reduce and until piping hot with no pink meat and the juices run clear. 

Drain the pasta into a colander in the sink. Fold the pasta into the chicken and chorizo mixture and season with pepper. Divide between pasta bowls and scatter over the parsley to serve.

Mushroom Quesadilla

Serves: Serves 2 (each serving contains approximately 520 kcal)
(Approx kcal per serving)

View the full recipe
The Ingredients

300g mushrooms (chestnut or ordinary)

1 red onion

1 garlic clove

1 mild red chilli (optional)

8 small cherry tomatoes

70g Cheddar cheese

1 tablespoon softened butter (15g)

pinch of dried oregano or ¼ teaspoon torn oregano leaves

2 wholemeal wraps

50g baby spinach leaves

50g tinned sweetcorn (drained – low sugar and low salt) (or use frozen)

2 tablespoons tinned black beans (drained and rinsed)

2 teaspoons barbecue sauce (from a bottle or jar, or use vegetarian barbecue sauce – see separate recipe) 

sea (optional) and freshly ground black pepper


The Method

Preheat the oven to 200°C/400°F. Trim and slice the mushrooms. Cut the red onion in half, then peel and finely chop. Peel and crush the garlic. Cut the chilli into thin rings, if using. Cut the cherry tomatoes in half. Grate the Cheddar cheese.


Heat a non-stick frying pan over a medium to high heat. Add the butter and then sauté the onion for a minute or two until softened. Stir in the garlic and cook for 20 seconds. Tip in mushrooms and add the oregano, then season with a little salt, if using and pepper to taste. Sauté for another 2-3 minutes until tender.


Arrange the wraps on a baking sheet and scatter over the spinach followed by the mushroom mixture, then sprinkle over the sweetcorn and black beans. Cover with the cheese and sprinkle over the chilli, if using. Place in the oven for 3-4 minutes until the cheese is beginning to melt and the bottom of the wraps are crisped up.


Transfer the mushroom quesadillas to plates and scatter the cherry tomatoes on top, then drizzle over the barbecue sauce to serve. 


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