Month: April 2016

Chicken and pineapple salad

Serves 3

IMG_2820

Ingredients

1 iceberg, butter or coral lettuce or one bag washed lettuce leaves

1 large carrot

300 g cooked chicken breast (2)

1/4 fresh pineapple, cut into 1.5 cm cubes

3 celery stalks

Mayonnaise

1/4 cup crumbled walnuts

 

Method

Put walnuts in oven to toast

Wash lettuce leaves, dry and put on plates

Peel carrot, make strips and scatter over leaves

Dice chicken and put in bowl

Peel and dice pineapple and put in bowl

Slice celery and put in bowl

Add mayonnaise and stir to coat

Put chicken, pineapple and celery mixture on top of lettuce and carrots

Sprinkle toasted walnuts on top

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Chicken, mango and avocado salad

Serves 3

IMG_0939

Ingredients

1 large mango

1 large avocado

30 fresh mint leaves

500 g chicken breasts

I bag of mixed lettuce leaves (mild not bitter)

2 tbsps lime juice

2 tbsps olive oil

Chicken seasoning (powder)

Zoosh mango, chilli & lime dressing

 

Method

Put lime juice in a bowl, cut avocado into 1 cm cubes, place avocado in a bowl, turn gently to coat

Cut mango into 1 cm cubes, place in a bowl

Shred mint leaves, wash under tap in a small strainer, drain

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Cut chicken into small pieces, put in hot pan, sprinkle with chicken seasoning, cook at medium heat until cooked through

Spread lettuce leaves on dinner plates

Scatter mint leaves over lettuce leaves

Scatter chicken, avocado and mango on lettuce leaves and mint

Drizzle with mango, chilli & lime dressing

 

Variations

Add grape tomatoes cut into quarters

Serve with a continental bread stick

Lamb, pineapple and tomato couscous

Serves 3

Lamb, pineapple & tomato couscous

Ingredients

2 tbsps olive oil

300 g lean lamb eg leg steaks

Oregano, fresh or dried

2 tsps butter

12-18 grape tomatoes

¼ of a fresh pineapple

1 cup of couscous

24 small fresh basil leaves

 

Method

Cut tomatoes in half

Cut pineapple in pieces about the same size as the tomato halves

Wash basil, put on paper towel to dry

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Put lamb steaks in pan, sprinkle with oregano, cook at medium heat until cooked through

Melt 2 tsps butter

Prepare couscous according to packet directions or place 2 cups of water in a large saucepan, add 4 tbsps olive oil. Bring to the boil.

Remove saucepan from the heat. Stir water and add 2 cups of couscous. Cover and allow to stand for 2-3 mins

Put pineapple in the pan when lamb appears to be cooked through

Add butter to saucepan and heat couscous again on very low heat for 3 mins while stirring with a fork to separate the grains

Put tomato in the pan

Remove lamb and slice thinly

Spread couscous on plates

Pile lamb slices, pineapple pieces and tomato halves

Scatter basil leaves over the top

 

Serving suggestions

Serve with corn on the cob (30 mins cooking time)

Serve with green beans and aoli (5 mins cooking time)

Chicken parmesan

Serves 4

IMG_1294

Ingredients

2 tbsps olive oil

600 g chicken breast fillets

1 cup breadcrumbs

½ cup grated parmesan cheese

2 tbsp butter

½ cup (125 mL) Dolmio pasta sauce.

 

Method

Preheat oven to 230oC

Place baking paper on two oven trays

Put flour on a dinner plate

Crack 2 eggs into a bowl and whisk

Put breadcrumbs and grated parmesan on a dinner plate, mix

Slice each fillet in 3 lengthwise (so about 1 cm thick)

Coat each piece in flour

Coat each flour coated piece with beaten egg

Coat each flour and beaten egg coated piece with breadcrumbs and grated parmesan

Put pieces on trays

Top each piece with pasta sauce (not too thick)

Add shaved parmesan cheese

Bake until cheese is browned and bubbly, and chicken is cooked through, about 30 minutes.

Cook spaghetti and vegetables according to directions

 

Serving suggestions

Serve on spaghetti, with carrot and peas

Beef, spinach and feta pies

Serves 4

IMG_1287 beef spinach feta pies

Ingredients

2 tbsps olive oil

500 g extra lean beef mince

2 tsps Greek seasoning`

2 cups finely chopped baby spinach leaves

100 g low fat crumbled feta

4 sheets frozen puff pastry

1/4 cup milk

 

Method

Preheat oven to 220oC

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Cook mince at medium heat until cooked through, breaking up lumps

Put baking paper on 2 trays, put feta, 1/4 size measuring cup and brush on bench

Sprinkle Greek seasoning on mince and cook for 1 min.

Add spinach and cook until just wilted.

Turn off heat and transfer mince mixture to a large plate or bowl to cool

Get 4 sheets of puff pastry out of freezer, remove plastic and lay singly on chopping boards.

When partially thawed, cut each sheet in half (to get 8 rectangles)

Spoon 1/8 of the mince mixture onto one half of each rectangle of pastry

Carefully fold the pastry in half to enclose the mince mixture and crimp the edges with a fork

Put each pie on a baking tray.

Brush the top of each  pie with milk

Bake in the oven for 20-25 mins or until golden brown.

 

Serving suggestions

Serve with carrot and broccoli

Ham and pea pasta

Serves 4

IMG_1233 Ham and pea pasta

Ingredients

200 g pasta

150 g ham (eg piece of shoulder ham)

1 cup frozen peas

150 mL cream

2 tbsp grated parmesan cheese

Method

Put hot water in a large pot, add a pinch of salt, bring to the boil

Add pasta to the pot, cook for the recommended time

Thaw peas by adding boiling water to the cup, strain, then add peas to pasta water for the last 5 mins of cooking time

Measure out cream and parmesan cheese

When pasta and peas are cooked, drain in a colander

Put the empty pot back on low heat and add the cream, parmesan cheese and ham, warm through

Add the pasta and peas to pot, mix well

Bacon fried rice

Serves 4

IMG_1202 Bacon fried rice

Ingredients

1 cup Basmati rice

1 200 g packet of shortcut bacon or 300 g diced bacon style pieces

1 cup frozen mixed vegetables eg carrot, peas and corn

1 chicken or bacon stock cube

Soy sauce

 

Method

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Put hot water in a large pot, add a pinch of salt, bring to the boil

Put hot water in a small pot, add a pinch of salt, bring to the boil

Add rice to large pot, cook by boiling for 12 mins

Finely dice bacon, about 10 x 5 mm pieces, cook in pan until well done

Thaw vegetables by adding boiling water to the cup, strain, then add vegetables to small pot, cook for 5 mins

Crumble stock cube in a mug, add ¼ cup boiling water, stir to dissolve

Tip rice into a colander, pour boiling water through it and drain

Add rice to pan with bacon, pour soy sauce over evenly (about 2 tbsp), pour stock over evenly

Cook for 3-5 mins, turning continually

Tip vegetables into a colander to drain

Add vegetables to rice, stir to mix