Tag Archives: chicken dinner

Thursday, February 15th 2018: Week 7, Day 4

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown bread sandwich with ham, lettuce and coleslaw


 

Dinner: Cheesy Chorizo Chicken & Spinach (Serves 1)


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Ingredients:

  • 1/2 tbsp coconut oil
  • 75g chorizo – Finely diced
  • 1/2 red onion – Diced
  • 1x240g skinless chicken breast fillet – Cut into 1cm slices
  • Salt & pepper
  • 4 cherry tomatoes – Sliced in half
  • 3 big fistfuls of baby spinach leaves
  • 1 ball of Mozzarella – Torn into chunks
  • 20g pine nuts

Method:

  1. Heat the coconut in a large frying pan over a medium to high heat. Add the chorizo and fry for a minute. Add the onion and fry for another minute.
  2. Increase the heat to maximum and add the chicken, along with a generous pinch of both salt and pepper. Stir-fry for about 3 minutes, by which time the chicken should be almost completely cooked through.
  3. Throw in the cherry tomatoes and cook for a minute or until they just begin to collapse. Toss in the spinach and stir through until fully wilted.
  4. Use a wooden spoon to make little pockets in the chicken and vegetable mixture, then drop in small chunks of the mozzarella. Turn off the heat and let the mozzarella melt before spooning the whole delicious lot onto a plate and scattering over the pine nuts.
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Sunday, February 11th 2018: Week 6, Day 7 of Healthy Eating

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Dinner: Chicken Satay (Serves 4)


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Ingredients:

  • 1 lb chicken breast (sliced)
  • 1 onion (peeled and sliced)
  • 2 crushed garlic cloves
  • 2tbsp groundnut oil
  • 1 carrot (thinly sliced into matchstick size)
  • 1/2 capsicum (seeded and sliced)
  • 3-4 tbsp peanut butter

Garnish:

  • 1 tbsp chopped coriander
  • 1tbsp chopped nuts

Marinade:

  • 2tbsp light soy sauce
  • 1tbsp vinegar
  • 1tsp sugar
  • 1tsp Chinese five-spice powder
  • 2 crushed garlic cloves

Method:

  1. Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
  2. Drain the chicken, reserving any marinade.
  3. Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
  4. Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
  5. Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts

Friday, February 9th 2018: Week 6, Day 5 of Healthy Eating

Well…Relatively speaking! Today is treat day so decided to do so 🙂

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Chipper – Chips with hot dog


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Dinner: Chicken with creamy wild mushroom & Tarragon sauce (Serves 2)


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Ingredients:

  • 2x 225g skinless chicken breast fillets
  • 1tbsp olive oil
  • 1 clove garlic – Finely chopped
  • 300g mixed mushrooms
  • Splash of white wine
  • 2 large handfuls of baby spinach leaves
  • 150ml double cream
  • 1/2 bunch of tarragon – Roughly chopped. (Leaves only)
  • Salt & pepper

Method:

  1. Bring a large saucepan of water to the boil, then slide in the chicken. Lower the heat until the water is just “burping” and not vigorously boiling. Let the chicken cook for 12 minutes, by which time it should be fully cooked through.
  2. Meanwhile, heat the oil in a large frying pan over a medium to high heat. Add the garlic and cook for about 30 seconds. Roughly chop any larger mushrooms and throw them into the pan, to give them a head start for a minute or two before adding the rest of the mushrooms and cooking for another minute.
  3. Increase the heat to maximum, then pour in the white wine and let it bubble away to almost nothing. Drop in the spinach and stir until wilted. Pour in the double cream, then bring to the boil and simmer for 1 minute. Add the chopped tarragon and remove the pan from the heat.
  4. Check that the chicken is cooked by slicing into the thickest part of the breast. The meat should be white all the way through and the juices should run clear, not pink. Remove to a plate, draining off as much liquid as possible. Season with salt & pepper, then place on two plates and pour over the delicious creamy sauce.
  5. Serve with a big portion of your favourite greens such as spinach, kale, broccoli, mange tout or green beans

Thursday, February 8th 2018: Week 6, Day 4 of Healthy Eating

On my Menu today:

Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice


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Ingredients:

  • 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
  • Half a pot of natural yoghurt

Method:

  1. Peel the bananas and break them up into 4 or 5 pieces each.
  2. Place into jug/bowl
  3. Pour a good portion of the natural yoghurt on top of bananas
  4. Blend until it is as smooth as possible
  5. Pour into bowl for serving
  6. Enjoy 🙂

Lunch: Brown sandwich with ham, cheese, lettuce & a bit of coleslaw


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Dinner: Home made fried chicken with potatoes and two miniature garlic breads with cheese


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