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Amritsar, Nov 21 (SocialNews.XYZ) Odisha had an easy outing on the opening day of Group F qualifiers in the 78th National Football Championship for the Santosh Trophy when they defeated Madhya Pradesh 6-1 at the...
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Чехія має намір придбати 14 німецьких танків Leopard 2A4, щоб через 2 роки сформувати танковий батальйон, повністю озброєний за стандартами НАТО. Про це заявила міністр оборони Яна Чернохова на пресконференції, повідомляє кореспондент Укрінформу. «Маємо замовлення на закупівлю 14 бойових танків Leopard 2A4. До кінця 2026 року, таким чином, матимемо загалом 42 такі танки і 2 […]
HELEN Flanagan buried the hatchet with ex Scott Sinclair as the pair spent time together with their eldest daughter.
The former Coronation Street star, 34, and footballer Scott, 35, split in 2022 after 13 years together.
Helen previously admitted “We do each other’s f***ing head in” as she gave an insight into their strained relationship.
But since the split Helen’s found love with an older man – former footballer Robbie Talbot, 44.
The soap star revealed how ex Scott blocked her as she branded their relationship “toxic”.
However in an early display of festive cheer, telly fave Helen joined Scott at Winter Wonderland in London‘s Hyde Park.
The Manchester-born actor wrapped up warm in a padded black coat and wore her hair up.
Elsewhere daughter Matilda, nine, donned a pink coat with matching hat.
The youngster cuddled in to dad Scott who looked stylish in a pastel-coloured shacket.
Helen described her daughter as “Daddy’s girl” and shared the family pics on Instagram.
Helen previously opened up on the issues in her relationship and revealed the pair often argued.
Speaking on Celebs Go Dating, she said: “I think it was just… we weren’t right for each other. We weren’t compatible anymore.
“I remember, I always used to feel quite invisible with Scott. I feel like I was always fighting to get his attention.
“The arguments that we’d have were just so… it was really sad.”
Helen and Scott are parents to three children.
Daughter Matilda was born on June 29, 2015, with second child Delilah arriving on June 22, 2018.
Their third child, son Charlie, was born on March 25, 2021.
Helen has often spoken about wanting to have a big family of four children.
She told Fabulous: “I’ve always wanted to be a mum and I’ve wanted a baby ever since I was 18.”
It’s cosy season, so dust off the slow cooker and casserole for these winter warmers.
The brand-new cookbook from online slimming sensations Kate and Kay Allinson, AKA Pinch of Nom, is out now, and is packed with deliciously easy dishes.
From a full English casserole to a soul-soothing chicken broth, these “chuck-it-all-in-and-leave-it” recipes will make Pinch Of Nom All In One a must-buy.
So, pop it on your Christmas list, and in the meantime, give these family-friendly meals a go.
Even better, as all Pinch Of Nom recipes are low in calories, it’s the perfect meal planner for that post-Christmas period.
Our favourite has to be the Spanish chicken traybake…
“We’ve started with a classic vegetable soup base of celery, carrots, leek and onion to rustle up this really easy, nutritious broth. Don’t worry if you’re short on time – you can always skip the veg prep by using a ready-made soup pack instead.”
Serves 4
Prep time 15 mins
Cook time 4-8 hrs
Cals 241
Carbs 29g
Ingredients
*300g skinless, boneless whole chicken breasts
*1 onion, peeled and cut into 1cm dice
*150g carrots, peeled and cut into 1cm dice
*150g swede, peeled and cut into 1cm dice
*2 celery sticks, trimmed and sliced
*1 leek, trimmed and sliced
*100g pearl barley
*1L chicken stock (2 chicken stock cubes dissolved in 1L boiling water)
*2 dried bay leaves
*Handful fresh parsley, chopped
Method
1 Put all the ingredients, except the parsley, salt and pepper, in the slow-cooker, keeping the chicken breasts whole. Cover with the lid and cook for 4 hours on high, or 6-8 hours on low.
2 At the end of cooking time, remove the chicken breasts from the slow-cooker pot and place on a plate. Using two forks, pull the chicken apart into shreds. Return to the pot and stir in the parsley. Taste and season with salt and pepper if required. Remove the bay leaves and serve.
3 If you don’t have a slow cooker, alternatively, cook this in a heavy saucepan with a tight-fitting lid. Sauté the vegetables first in a little spray oil, then add all the other ingredients and bring to the boil then reduce the heat and simmer for 40-50 minutes with the lid on, until the chicken is cooked through and the vegetables and barley are tender and softened.
“A hearty cooked breakfast is always a good start to the day, but it can often leave a massive pile of washing-up afterwards! To cut down on pots and pans, we’ve taken inspiration from the all-in-one Middle-Eastern-style dish shakshuka, except we’ve left out the spices to make our version nice and mild. Underneath the tomatoey baked eggs, you’ll find all the most delicious bits of a Full English, from sausage, bacon and mushrooms to sliced new potatoes and even baked beans.”
Serves 4
Prep time 15 mins
Cooking time 40 mins
Cals 360
Carbs 32g
Ingredients
*Low-calorie cooking spray
*4 reduced-fat pork sausages
*1/2 onion, peeled and thinly sliced
*4 bacon medallions, cut into 1.5cm-thick strips
*100g chestnut mushrooms, quartered
*1/2tsp garlic granules
*200g passata
*200ml water
*200g new potatoes, cut into thin slices
*420g tin baked beans
*8 cherry tomatoes, halved
*1tbsp Henderson’s relish or Worcestershire sauce
*50g baby spinach leaves
*4 medium eggs
*Handful flat-leaf parsley, roughly chopped, to serve
To serve
*1 medium slice wholemeal toast 37g (+84kcal per serving)
Method
1 Spray the casserole dish with low-calorie cooking spray and place over a medium heat. Add the sausages and onion and cook for 6-8 minutes until nicely browned, then add the bacon, mushrooms and
garlic granules and cook for 2 minutes.
2 Add the passata, water and potato slices, bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
3 Stir in the baked beans, cherry tomatoes and Henderson’s relish or Worcestershire sauce, bring back to a bubble, replace the lid and cook for a further 5 minutes or until the potatoes are just cooked. Stir in
the spinach until wilted.
4 Use the back of a spoon to make 4 wells in the mixture and carefully crack an egg into each, season with pepper and replace the lid. Cook for 6-9 minutes, until the egg whites have set and the yolks are cooked to your liking.
5 Remove from the heat, remove the lid, sprinkle with chopped parsley and serve!
“For flavour without any fuss, look no further than this lovely all-in-one traybake that uses a medley of Spanish-inspired herbs and smoky spices. It starts with marinating chicken thighs in a home-mixed, mildly spiced rub, and then baking them in the oven with lots of colourful veggies, until they’re tender and juicy.”
Serves 4
Prep time 15 mins, plus 30 mins marinating
Cooking time 55 mins
Cals 355
Carbs 26g
Ingredients
*4 skinless, boneless chicken thighs (about 150g each)
For the marinade:
*2tsp smoked paprika
*2tsp garlic granules
*2tsp dried oregano
*Pinch cayenne pepper
For the roasted veg:
*Low-calorie cooking spray
*400g new potatoes, cut in half lengthways (quartered if large)
*2 medium red onions, peeled and each cut into 8 wedges
*1 medium red pepper, deseeded and cut into chunky pieces
*1 medium green pepper, deseeded and cut into chunky pieces
*200g cherry tomatoes, halved
*40g ready-sliced chorizo
*50g pitted black olives
*2tbsp roughly chopped flat-leaf parsley, to serve
Method
1 Mix the herb and spice marinade ingredients in a small bowl. Make two or three cuts diagonally across the tops of the chicken thighs. Place the chicken on a plate and sprinkle over half of the herb and spice mixture, rubbing it into the cuts and over all sides. Leave to marinate, covered in the fridge, for 30 minutes.
2 Preheat the oven to 220°C/200°C fan/gas mark 7. Spray a large roasting tin or oven tray with low-calorie cooking spray. Add the marinated chicken, potatoes, red onion wedges and pepper pieces, nestling the vegetables around the chicken. Sprinkle the remaining herb and spice mixture over the vegetables and season the chicken and vegetables well with salt and pepper. Spray the chicken and vegetables with low-calorie cooking spray and roast in the oven for 30 minutes. Turn the vegetables halfway through and spoon the juices over the chicken. You may find you need to add a splash of water at this point, if it’s drying out.
3 Remove from the oven and add the tomatoes (cut-side up), the chorizo slices and olives. Return to the oven for a further 15-20 minutes or until the tomatoes are wrinkling around the edges and the chicken shows no sign of pinkness (and the juices run clear). Remove from the oven, sprinkle with chopped parsley and serve. The dish will keep in the fridge for 1-2 days.
“Once you try this all-in-one spag bol, there’s no going back to a hob full of pots and pans! Rather than the usual beef mince, we’ve used reduced-fat pork sausages. As well as keeping the calories nice and low, the sausages cook really quickly, so you can add your spaghetti straight to the pan, leave everything to simmer together, and be ready to serve dinner, all in less than an hour.”
Serves 4
Prep time 15 mins
Cooking time 45 mins
Cals 431
Carbs 59g
Ingredients
*Low-calorie cooking spray
*1 onion, peeled and finely diced
*2 carrots, peeled and finely diced
*2 celery sticks, finely diced
*2 garlic cloves, peeled and crushed
*400g pack reduced-fat pork sausages, meat squeezed out of the skins and skins discarded
*2tsp dried oregano
*2tbsp tomato puree
*500g passata
*1 red wine (or chicken) stock pot
*1tbsp Henderson’s relish or Worcestershire sauce
*500ml boiling water
*200g dried spaghetti
*Basil leaves, to garnish (optional)
Method
1 Spray the deep sauté pan or frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, carrots, celery and garlic and fry for 10-12 minutes, until soft and golden. Add the sausage meat and cook for 5 minutes, breaking up the meat with a wooden spoon, until browned. Add the oregano, tomato puree, passata, stock pot and Henderson’s relish or Worcestershire sauce. Stir well and bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
2 Add the boiling water and spaghetti to the pan (you can break the spaghetti in half to make it easier). Stir well, until all the spaghetti is separated and well mixed into the sauce. It will look a little watery, but don’t worry, the spaghetti will absorb the liquid as it cooks, and the sauce will thicken.
3 When the sauce starts to bubble, replace the lid and cook for 12 minutes, stirring halfway through.Season with pepper and serve, garnished with basil leaves, if using. The bolognese will keep in the fridge for up to 3 days.
“This slimming-friendly vegetarian chilli adds a creamy twist to the midweek staple, without compromising on Mexican-inspired flavours – and it’s ready in four simple steps! We’ve served tortilla chips on the side, but there’s nothing to stop you using them as a spoon!”
Serves 4
Prep time 15 mins
Cooking time 3.5-6 hrs
Cals 331
Carbs 35g
Ingredients
*1 medium red pepper, deseeded and diced
*1 medium green pepper, deseeded and diced
*1 medium onion, peeled and diced
*1 medium carrot, peeled and diced
*1 celery stick, diced
*4 cloves garlic, peeled and crushed
*400g tin cannellini beans in water, drained and rinsed (drained weight about 235g)
*400g tin black beans, drained and rinsed (drained weight about 235g)
*215g tin kidney beans, drained and rinsed (drained weight about 130g)
*1tbsp ground cumin
*2tsp smoked paprika
*2tsp mild chilli powder
*2tsp garlic granules
*2tsp dried oregano
*1tsp ground coriander
*1/4tsp freshly ground black pepper
*1 vegetable stock pot
*1tbsp tomato puree
*250ml boiling water
*Juice 1 lime
*200g reduced-fat cream cheese
To serve (optional):
*10g lightly salted tortilla chips (+ 48 kcal per serving)
Method
1 Put all the vegetables and beans in the pot of your slow cooker. Sprinkle over the herbs and spices. Add the stock pot and tomato puree to the boiling water and stir until dissolved. Pour over the vegetables and beans. Stir, cover with the lid and cook for 3 1⁄2 hours on high or for 6 hours on low.
2 The vegetables should be soft. Add the lime juice and cream cheese and stir to combine. Season with salt to taste and serve.
3 If you don’t have a slow cooker:
Alternatively, cook this in a large frying pan. Spray it with low-calorie cooking spray, add the vegetables and fry over a medium-high heat for 5-8 minutes until softening. Add the spices and fry for a further 2 minutes until fragrant, then add everything else to the pan, reduce the heat right down and simmer for 25-30 minutes until the vegetables are cooked and sauce thickened. Add the lime juice and cream cheese and stir to combine. Season with salt to taste and serve.
THE NHS has tonnes of advice on their website about helping children stay a healthy weight.
They say parents should:
A DRIVER has been arrested after he was found speeding at 200kmh on an Irish motorway and being caught drink driving for the second time this month.
Gardai spotted the BMW driving along the M8 near Watergrasshill in Co Cork on Tuesday evening while on patrol.
Cops were “dangerously overtaken” by the luxury vehicle, which sped off at 200kmh when prompted to pull over by gardai.
The car was then seen “weaving in and out of traffic” and when eventually stopped, the driver failed a road side breath test.
Gardai shared pictures of what appear to be beer cans and a liquor bottle in the car, explaining “it became clear” the driver was intoxicated and that they were found to be twice the legal blood alcohol limit.
This is the second time this month that the driver was detected to be driving while intoxicated.
Gardai have said they are now before the courts for both instances.
A spokesperson said: “Gardai were on patrol in an unmarked car along the M8 near Watergrasshill, Co. Cork yesterday evening when they were dangerously overtaken by this car.
“When they prompted the driver to pull in he took off at over 200kmh while weaving in and out of traffic.
“The driver was eventually stopped and it became clear to Gardai that he was intoxicated.
“He then failed a road side breath test so he was arrested.
“Back at the station he was found to be almost twice the legal limit.
“We also discovered that this was the second time this month that this driver was detected driving while intoxicated in the very same car, and he was on bail.
“He is now before the courts for both occasions.”
A BABY girl was mauled to death by her pet dog as her parents desperately tried to pull the animal off her, an inquest heard.
Elle Doherty suffered a “catastrophic” head injury after being bitten by the Belgian Malinois called Zeus at home in Coventry.
An inquest heard how the seven-month-old was sitting looking out of a window when the 31kg dog attacked.
In CCTV stills shown to the court, her parents Sean and Natasha Doherty were seen rushing over to pull the three-year-old pet away.
The couple could then be seen cradling and protecting their daughter during the attack, which lasted less than one second.
Detective Inspector Anthony Hibbert said: “It appears from when you watch the footage, maybe baby Elle slightly leant on Zeus and that is when Zeus attacks baby Elle.”
Baby Ellie was rushed to hospital but tragically couldn’t be saved and died a short time later.
In a statement submitted to the court, dad Sean told how the family had got Zeus as a puppy from a breeder in Gloucester in October 2020.
He said he at first thought the dog, who had previously been trained by two separate experts, had “pinned” down a second family pet – a 15-year-old French bulldog.
Recalling the attack, the dad added: “We were just chatting and suddenly (Natasha) shouted, ‘No’. I grabbed him (Zeus) – I think it was his collar.
“I chucked him outside. Elle was on the floor crying. Everything happened so quickly.”
The dad told the inquest Zeus was “good around people, good around other dogs”.
He said the only thing the pet disliked was being “surprised by another dog” but claimed he “never showed any signs of aggression”.
His comments were echoed by mum Natasha, who told said Zeus had never really shown “any interest” in Elle.
Police confirmed the dog was a Belgian Malinois, a type of Belgian Shepherd which is not classed as a dangerous breed.
The animal was removed from the home and humanely destroyed.
Officers said at the time they were “satisfied” that no criminal offence had been committed.
Coroner Delroy Henry described the attack as “sudden and unanticipated” as he recorded a narrative conclusion.
He said: “The dog has shown no signs of aggression to baby Elle or, indeed, any of the occupants of that home. Baby Elle brushed against him. I find as a fact that the dog bit the head of baby Elle.
“Sadly, baby Elle died a short time later the same day. The death of baby Elle was caused by a sudden and unanticipated behaviour of a large dog in a family home.
“This is certainly a tragic incident – a family changed forever. I really don’t think there are any words that I could say to console the family of Elle save to re-iterate that my heart goes out to the Elle’s parents and family.”
A WOMAN is in Garda custody after being arrested in connection with the stabbing of a man in Limerick City last night.
The man, who is aged in his 20s, is being treated in hospital for stab wounds to his head, it’s understood.
A Garda spokeswoman said that Gardai were investigating “an incident of assault that occurred in the Thomondgate area, Limerick city, on 20th November, 2024″.
The man was taken to hospital for treatment of his injuries, which are understood to be non-life threatening, following the assault at 8pm.
The arrested woman, aged in her 30s, was taken to a Garda station in Limerick.
A Garda spokesperson confirmed that an investigation into the incident is “ongoing”.
She said: “Gardai are investigating an incident of assault that occurred in the Thomondgate area, Limerick city, on 20 November, 2024.
“The incident occurred at approximately 8pm.
“Following the incident a man in his 20s was conveyed to University Hospital Limerick for treatment of his injuries, which are believed to be non-life threatening at this time.
“A woman in her 30s has been arrested and conveyed to a Garda Station in Limerick.”
The spokesperson added: “Investigation is ongoing.”
