Cohen Recipes
Poultry Recipes
| 'Sorta' Chicken San Choy Bau |
| Minced chicken Finely chopped spring onions Finely chopped shittake mushrooms Inner iceberg lettuce leaves Ginger and garlic powder Bit of chili powder Salt and pepper Spray non-stick pan, stir- fry chicken with seasonings. Place in lettuce cups and roll up. Enjoy! Source: SusieQ (Wonyip) |
| Apricot Chicken |
| Chicken breast Apricot (cut into small pieces) Curry powder Small amount Sprite Zero Onion Cut chicken into squares, add onion, cook until brown, add curry powder, apricots, Sprite Zero and cook for 5 minutes. Then serve with veggies from allowance. Source: Just J Broken Hill |
| Baked Mango Chicken |
| Chicken Mango Steamed vegetables Garlic or curry powder Cut mango into slices. Cut a hole in the center of chicken and slide 1 or 2 slices of mango into chicken. Lightly sprinkle chicken with garlic powder or curry powder. Put chicken on foil and use the rest of the mango to cover chicken. Bake for 15 minutes, open the foil and brown for 5 to10 minutes. Serve with steamed vegetables and let it all melt in your mouth. Source: Christie Gessey (Gunnedah) |
| Balsamic Glazed Chicken |
| Chicken Balsamic Vinegar 1 sweetener tablet (ground) Fresh grated Ginger (only need about 2 grams) 1 clove garlic Vegetables of your choice Place chicken in a baking dish. Pour some balsamic vinegar over the chicken, but do not drown the chicken in it. Add the fresh ginger, garlic and ground up sweetener tablet and stir. Allow to sit for 15 minutes or put in fridge over night for a more intense flavour. Place in a pre-heated oven on 180C until cooked. Serve with your favourite vegies. This is delicious and so easy! Source: Yummy Yummy in my Tummy (Melbourne) |
| Balsamic Sizzled Chicken |
| Chicken Vegetables Balsamic Vinegar Chilli Flakes Salt and Pepper Sweetener Dice chicken. Stir fry quickly over high heat in a saucepan sprayed with extra virgin olive oil. As the meat cooks, add a scant pinch of salt, liberal freshly ground black pepper, pinch to taste of chilli flakes and a splash to a slosh - according to your taste - of balsamic vinegar, stir all through quickly. Now throw in sliced and diced vegetables from your allowance - celery, tomato, onion, zucchini, as you will. Add a very little water if needed, and sweetener if you like it, and continue to stir fry until the vegetables are done to your taste. If cooked quickly the chicken does not go dry. Source: Bev |
| Belinda's no fuss chicken |
| Chicken breast (allowance) Garlic/Chili flakes/salt mix Zucchini (allowance) 1. Slice zucchini thickly (approx. 1cm) 2. Place slices on foil (big enough so you can make a foil parcel) 3. Place chicken on top of zucchini 4. Sprinkle chicken with spice mix. 5. Seal zucchini and chicken into foil. 6. Cook in oven for approx. 20 mins at 180C (I use a mini toaster oven). 7. Open and eat! but careful not to burn yourself - it'll be hot! Source: Belinda, Melbourne |
| Chicken & Cauliflour Coldslaw |
| Chicken Cauliflower Apple Mayo Cumin Spice Curry Powder salt and pepper Dice chicken and sprinkle with Cumin and curry power. In a food processor dice raw cauliflower, and then the apple, (so it looks like rice) add mayo and mix together, Cook Chicken and add to Cauliflower mix together and salt and pepper to taste. Source: Carol from Helena Valley |
| Chicken a l'orange |
| chicken - allowance ginger (limited amount) paprika )limited amount) orange - allowance water shallots - allowance cabbage - allowance slice chicken into slices 2 cm thick, coat with combined ginger and paprika. Brown in pan, then add juice from orange, keeping a slice for garnish, and equal amount water. Simmer until chicken is cooked. Remove chicken, add chopped shallots and simmer until reduced to sauce. Serve over steamed, finely sliced cabbage. Source: Marie - Bribie island |
| Chicken and Cauliflour Soup |
| I make a couple of days of this and keep for quick meals. Cook each one separately Chicken (allowance) Cauliflour (allowance) Salt, pepper,garlic powder, Poach very finely sliced cauli. and chopped chicken in water with seasonings. When cooked, blend. Adjust seasonings and add more water if too thick. Source: SusieQ (Wonyip) |
| Chicken and Spinach Soup |
| chicken (allowance) Spinach Cauliflower Onion Garlic (allowance) Approx 1 cup water Spray saucepan with oil cook onion and garlic until soft add spinach until wilted then add finely sliced cauliflower water and chicken bring to the boil then simmer until chicken and cauliflower are cooked then you decide if you want to vitamise or not if you viramise and its to thick then add more water. Source: kerryn (Geelong) |
| Chicken Breast Stuffed with Spinich and Tomato |
| Chicken breast (allowance) English Spinich (allowance) Tomato, sliced (allowance) Dried Garlic Pepper & Salt to taste Slice the chicken breast horizontally. Flatten the chicken breast and place a layer of spinich leaves, sliced tomato, and sprinkle with dried garlic and salt & pepper. Fold over the chicken to cover the vegetables and secure with toothpicks. Heat a non-stick pan over a medium heat, spray with a little oil and cook the chicken for 4-5 minutes on each side, or until cooked through and golden brown. Cut into thick slices and serve over steamed vegetables from your allowance. Source: Kreative Kim (High Wycombe, Perth) |
| Chicken Coleslaw |
| Skinless Chicken Breast sliced into strips (allowance) Mixed Dried Herbs Cabbage finely Shredded (allowance) Celery finely sliced (allowance) 1 Teaspoon low fat Mayo Sprinkle the mixed herbs in a frying pan that has been lightly sprayed with oil. Add the chicken strips one by one so they cook nice & flat. Sprinkle more herbs on top and flip them over. They will cook very quickly. Store the strips in the fridge to cool. Take the cabbage and celery and then add the mayo. Give it a good mix. Serve the coleslaw in a bowl with the chicken on top. The cold chicken is great in any salad so you can cook up a second allowance (separately) and have it for another meal the next day. Source: Pamela (Perth) |
| Chicken Kebabs |
| Chicken Breast (from allowance) Zucchini- from allowance Mushroom- from allowance Onion- from allowance Tomato- from allowance Spices & Herbs to taste Dice chicken and vegies into cubes- place vegies aside, place chicken into a bowl and add salt, pepper, garlic and herbs of your choice also lemon (from allowance if desired) mix up with 2 Tablespoons of water, place in fridge for an hour. After an hour place the chicken cubes and vegies one by one on skewers- and either place on the BBQ or on the grill, cook on both sides until chicken tender- ENJOY! Source: Me |
| Chicken Meatballs with Tomato Chilli Salsa |
| Chicken Mince (allowance) Crushed crispbread (1 or 2) Lemon Rind Parsley Tomato (allowance) Onion (allowance) Vegetables (remainder of allowance) Chilli Flakes 1 tbsp Lemon Juice (allowance) 1 tsp Finely Chopped Basil Blend chicken mince, crispbread, lemon rind, parsley and salt and pepper in a food processor until smooth. Form into walnut sized meatballs and place in the fridge for 10 minutes to firm up. Combine remaining ingredients, season and simmer for 5-10 minutes. Pan fry meatballs in a non-stick frypan until golden. Serve with the sauce. Source: Nikkilee (WA) |
| Chicken ratatouie |
| All ingredients from allowance. Chicken Breast Onion rings (2 medium rings/slices makes 1tblspoon.) Zuchinni Tomatoe Capsicum Asparagus, fresh or tinned sliced all veg long & thinly Dried Herbs- chives.garlic powder, Marjoram, thyme. Sprinkle herbs onto a plate and coat the chicken in the dried herbs mixture. layer vegies in the bottom of a small casserole dish. Add a splash of water,diet sprite or asparagus water.(best) Place coated chicken on top of vegie stacks and spray with a little olive oil. Cover with casserole lid and bake for about 20-25 mins. Superb!! Source: Mandy (Canberra) |
| Chicken Salad with Garlic dressing |
| Chicken (allowance) Garlic (either fresh as part of allowance or granules) Lettuce (allowance) Tomato (allowance) Zucchini (allowance) Biscuits (allowance) Dressing: 2 Tablespoons Balsamic Vinegar 1/4 Teaspoon Mustard powder 1 Level Teaspoon Mayonaise 1 Garlic clove Chives (dried) Make the dressing first: Mix the mayonaise and mustard powder together and slowly add the balsamic vinegar and chives. Then pierce the garlic clove several times with a fork or knife and add to dressing. Put dressing in the fridge until finished preparing rest of food. Cut the chicken into slices, lightly spray the frypan and cook the chicken with garlic granules until just cooked through. Add some water ( about 4-5 table spoons) to the pan and cook until water evaporates. Cut up vegetables to make salad, remove garlic clove from dressing and pour over salad, top with the chicken and crumbled biscuits. Source: Embee (Vic) |
| Chicken Salad with Mango & Tomatoe Salsa |
| Ingredients: Chicken (allowance) Lettuce(allowance) Mango (allowance) Spring Onion (allowance) Tomatoe(allowance) Garlic (granules or fresh) Corriander (allowance) Method: Weigh out half of vegetable allowance to lettuce, then dice tomatoe, chop spring onion, tear corriander leaves and finely chop garlic. Weigh to remaining allowance. Add the diced mango. Cut chicken to strips and cook in a little water and garlic (add water when pan very hot). Serve salad, salsa and chicken. Can be made with prawns or crayfish. Yummo. Good for a dinner party without feeling left out! Source: Creative Beginner (Dunsborough) |
| Chicken San Choy Bow |
| Chicken mince (allowance) Mushroom (finely chopped) (allowance) Garlic (if fresh part of allowance) Fresh Coriander(finely chopped) (allowance) Lettuce (Iceberg) (allowance) Combine chicken mince, mushroom, garlic and coriander in a non stick fry-pan, medium heat. Add a small amount of water, if required, to help combine flavours and prevent chicken drying out. Trim 2 lettuce leaves to make 'cups' and place 1/2 the cooked chicken mix in each cup. Fold lettuce leaves over like an envelope to prevent filling spilling out. Enjoy! Try adding chopped tomato on top of the cooked chicken, almost like a Taco! Source: TJ (Perth) |
| Chicken Schnitzel with Gravy |
| 1 Thin slice chicken breast (allowance) 1 Paradise Lite cracker Good Lettuce Leaves (allowance) Half tomato (skin removed), finely chopped Salt Pepper Dried Rosemary Dried Thyme Half small clove of Garlic 1 teaspoon of Onion, finely chopped 2 teaspoons Balsamic Vinegar 1 teaspoon Mayonnaise Half cup of water Crush cracker into tiny crumbs using mortar and pestle. Add small amount of salt and pepper to crushed cracker and mix in. Coat chicken breast with crumbs. Reserve any left over crumbs. In a small saucepan, slowly heat onion, garlic, rosemary, tiny amount of salt, pepper, thyme and tomato until onion goes glassy. Add vinegar, stir in. Add water and remaining cracker crumbs (good for thickening the gravy), stir. Place chicken breast on non-stick grill or frypan. Cook slowly until crumbs are brown. Simmer gravy until it thickens and reduces. Add mayonnaise and stir quickly into gravy. Simmer until the mixture has the consistency of gravy. Remove from heat. Place chicken schnitzel on lettuce and pour gravy over the chicken. Really tasty and filling! Source: (less of) Alison, Littlehampton, SA |
| Chicken Stir fry |
| Ingredients: Chicken(allowance), Vegetable(allowance). Cut ingredience into stripes, use vegetables such as capsicum, onion, boc choy and mushroom. First fry vegetables besides mushroom, then add mushroon and chicken. Add salt, pepper, oragano and chilli flakes. And serve!! Source: ZaL (Melbourne) |
| Chicken Tarragon |
| Chicken breast- Allowance Squash -Allowance Asparagus -Allowance Cauliflower -Allowance Tablespoon of shallots(opt allowance) Or.. your favorite accompanying vegies from Allowance Cut chicken breast in half lengthways to create thinner peices. Place pieces on a board/plate and sprinkle liberally with dried Tarragon, pinch of Basil(fresh from allowance is gorgeous!!), garlic powder, touch of sea salt and fresh cracked pepper to taste. Heat a non stick pan lightly coated with olive oil spray. Cook chicken peices on moderate heat until golden brown then at the end add a splash of caffeine free diet coke or sprite and shallots then reduce to create a Jus. Steam accompanying veg. Place chicken and veg attractively on a warmed plate and drizzle the Jus over the chicken and Vegies too if you like! Enjoy! Source: Mandy (Canberra) |
| Chicken with Mushroom sauce |
| chicken (allowance) 2 crackers Oyster Mushrooms, chopped(allowance) Shallots, chopped (allowance) Garlic, chopped fine (allowance) Lemon Juice (allowance) Flatten Chicken Breast to make a large thin schnitzel, use crushed crackers for crumbs, set aside. Combine all other ingredients but only 3/4 of the lemon juice (the rest will be used on the chicken) in saucepan and heat over medium heat, stirring often, for approximately 15 minutes. Heat a non stick fry pan and spray with olive oil. Cook chicken for a few minutes each side and pour remaining lemon juice onto cooked schnitzel. Top with mushroom mixture and serve. Source: Kylie (ACT) |
| Chicken-a-la-Jenny |
| Ingredients: 1 x Chicken Breast (allowance) Garlic Granules Chilli flakes Black pepper Paprika Salt Mixed dried herbs Mushrooms (use only one - per chicken breast) Crumbed cracker bread Toothpicks Marinade: Mustard powder Sprite Zero Vinegar Method: Tenderise chicken breast until as flat as possible with meat mullet. Cut mushroom into thin slices. Sprinkle mixed herbs, chilli flakes, garlic granules, salt, pepper & paprika onto flatten chicken breast. Arrange mushroom pieces on as well. Prepare your marinade - mix the mustard, sprite zero & vinegar in separate bowl. Brush marinade onto your chicken breast. Now the "fun" part - roll your completed chicken breast and cover completely with crumbed cracker bread. Use toothpicks to hold rolled-breast together. Use non-stick pan with cook-a-spray. Fry until nice and brown and cooked inside-out.(Brush rest of marinade onto chicken breast as it cooks) Nice to serve with fresh salad! Source: Poppie - Jen (SA) |
| Chiken and vegtable pancake |
| Take a selection of vegetables as per your allowances and place in a magic bullet or similar blender. Add water and blend until it is runny. Add allowance of chicken to the blender and a little more water and blend this into the vegetable until runny. Add all the dried spices and herbs salt etc that you are allowed and blend into the vegetable and chicken place in a small saucepan with lid on and cook... keep it just on the boil for at least 10 minutes to make sure all the chicken is well cooked,,,stir often. spray a little olive oil into a small 10 centimeter frying pan and pour the boiled down chicken and vegie mash into the pan. fry in the pan until golden brown ... eat Source: Reg - Moe, Victoria |
| Christmas Turkey with Mango Surprise |
| Turkey breast (your allowance), Yellow Squash, Zucchini, Mushrooms, Half a Mango (Liquidised), Garlic, Coriander (freshly chopped). Spray your pan lightly with Olive Oil spray and on low heat very gently cook turkey breast steak. Steam your choice of vegetables. Serve hot drizzled with the Mango Surprise Sauce. Sauce: Liquidise the mango in a blender or food processor. In a saucepan sauté the mushroom and garlic in olive oil spray and a dash of water. Add the liquidised mango and combine over a low heat until mixed through. Serve warm. Source: Dec 2003 Newsletter |
| Cohensotto (it’s risotto………….cohens style!) |
| Minced Chicken Breast (allowance) Equal amounts of zucchini and squash to make up vegetable allowance minus 15 grams 15 gms onion Herbs to taste Grate zucchini & squash and thinly slice onion. Brown chicken mince in wok, add vegetables and herbs and wok toss until cooked. Tastes great hot or cold! Source: Cindy (Geelong) |
| Crispy chicken fingers |
| Chicken allowance 2 crispbreads 1 tsp dry mustard powder dry basil 2 tbs water salt and pepper 1. Mix mustard powder, basil, salt and pepper to taste and water in a bowel. 2. Cut chicken into finger size pieces. Place in mustard mix and coat chicken. 3. Finely crush biscuits. 4. Coat chicken peices with crushed biscuits, firmly pressing crumbs onto chicken 5. Either bake in moderate oven for 15-20mins until crispy or pan fry in light spray olive oil. 6. I serve with sweet chili mayonaise dip (mayonaise allowance, dried chili powder and artificial sweetner mixed together) and a fresh salad Source: Erica (Melbourne) |
| Curried Chicken |
| Dice chicken allowance and a tsp of finely chopped onion from alloance brown in pan with a spray of oil, once browned into pan sprinkle 1/2 to 1 tsp of curry powder over chicken and cook for 1 min add 1/4 cup of water and reduce liquid by half add 1 tsp of mayo, allowance and serve on crackers with a salad remainder of veg allowance.
Source: Chris Bribie Island |
| CurriedChicken And Cauliflower Soup |
| Chicken from allowance Cauliflower 3/4 veg allowance Onion 1/4 veg allowance (not to exceed 2 TSP) Curry Powder (approx 1 tsp)or to taste Salt and pepper to taste approx 250 -300mls of water Chops chicken into cubes,cauliflower into flourets and onion into slices combind the lot in a saucepan with the water and bring to boil then simmer until chicken cooked thru and vegies are tender. Then blend but leaving a few chunks of vegies and chicken. Serve with crispbread allowance Source: Julie-anne (Adelaide) |
| Curry Chicken Chow Mein Soup |
| Chicken (allowance)– cubed 1/2 Tomato (allowance) Mushrooms (allowance) 2 tbsp onion (allowance) Shredded Cabbage (allowance) Chopped Chives (dried or fresh) Coriander (dried or fresh) 125ml Diet Sprite 250ml Water 1-2 tsp Curry Powder (only use 1 tsp if you don’t like it too hot) Garlic to taste (fresh or granules – preferably fresh because it tastes better – but only if your partners/family can handle it) Pinch of Ginger (powder or fresh – better if fresh) - NB: All herbs and condiments can be the fresh or the dried variety – but if they are fresh, I have been told they must be included in your vegie allowance. Method 1. Place Chicken/garlic/ginger & onion in fry pan and cook until lightly brown. 2. Place chopped tomato, mushroom and shredded cabbage in pan with chicen 3. Sprinkle with chopped chives and coriander to taste 4. Mix Curry powder with 125ml diet sprite and 250ml water and pour over chicken and vegies in pan 5. Cook until Cabbage, tomato and mushrooms are soft and water is a soupy consisteny This is the most tasty thing I have made on this program yet – Yummy Yummy in my tummy! I have to eat it at least once a day….even the people at work want to try it! :) Source: Kimberley the Curry Freak (Northern Beaches - Sydney) |
| Curry Mango Chicken |
| Ingredients: Chicken (allowance) Cauliflower, Garlic, 1/2 Mushroom & 1/4 tomato (allowance), olive oil spray. Spray pan with olive oil add crushed garlic & diced chicken & stir fry. When chicken becomes slightly golden add in cut up vegetables & stir fry. Add in 1 teaspoon curry powder, salt & pepper & continue to stir fry. After 1 minute add in 1 glass of water & simmer. After 10 minutes, add in 2 biscuits crushed & 1 teaspoon of mayonaise & 150g of diced mango. Stir occassionally till all water is evaporated & serve. Source: my own |
| DELICIOUS CHICKEN RISSOLES |
| CHICKEN MINCE - allowance ZUCCHINI - 1/2 veg allowance (cut very tiny) MUSHROOMS - 1/2 veg allowance (cut very tiny) Onions Approx 2 TBSP Dried Garlic Approx 1 tsp Pepper Seasoning (1/2) tsp 2 Crackers finely crumbled. Spray Oil. In a bowl combine chicken, mushrooms, zucchini, onion and garlic. Crush your crackers and add lemon pepper to the crumbs. Roll your rissole into balls (I usually get about 8 small ones) then coat each ball and flatten it into the crumbs to make sure you get it all covered. Spray your non stick pan with little bit of oil and cook to your liking! ITS SO GOOD I'VE HAD THEM EVERYDAY FOR OVER A MONTH :) Source: Gourmet Diet Chef (CENTRAL COAST) |
| Mango (or Apricot) Chicken |
| Ingredients: Chicken (allowance), sliced Onion (allowance), diced Mango (fruit allowance), sliced Splash of Balsamic Vinegar Splash of Diet Sprite Salt and Pepper to Taste Sprinkle of dried Corriander or Parsely Vegetables (allowance) Stir fry onion and chicken until chicken is ALMOST cooked. (You may need to add a little water). Add splash of vinegar, sprite, salt and pepper, herbs and mango slices. Stir fry until mango softens and chicken is cooked. Serve with crisp garden salad. **Substitute the mango for apricots if you like! Very delicious!** Source: Rhonda (Victoria) |
| Mock Fried Rice |
| Chicken or Beef (allowance) Cauliflower (veg allowance) onion (max 2 Tble sp - veg allowance)) garlic (fresh weighed with veg allowance) salt and pepper Dice meat and cook, set aside, grate cauliflower so it has the same texture of rice, then stir fry with your other veg, add the meat I have also heard that Balsamic Vinegar and Diet Sprit make a good 'Oyster Sauce', that would be good with this as well Source: Carol Helena Valley |
| Mustard Chicken |
| Chicken (cubed) Mushrooms (sliced) Onion (approx 1tbsp) Zucchini (grated - approx 2Tbsp) Garlic and mustard powder Vinegar and Water (1Tbsp each) Sweetener Spray non-stick pan with oil and fry chicken for 2 minutes. Add mushrooms and continue frying until mushrooms are done. Remove both from pan. In same pan sauté onion with grated zucchini and garlic powder for 2 minutes - stirring constantly. Prepare a paste from mustard powder, vinegar, water and sweetener and add to onion mixture. This will give it the “creamy” texture. Finally, return chicken-mushroom mixture to pan, stir through, season with salt and pepper and cook covered until chicken is done. Add a bit more water if needed. Serve with remaining vegetable allowance. Maybe on a bed of lettuce leaves. (Just like the Masterfoods one. I usually prepare 6 portions separately, label it with the remaining vegetable allowance and freeze it.) Source: Aggie (Mitcham) |
| Soupy Chicken Stew |
| Chicken (allowance) 1+ 1/2 cup water 1 T onion (part of allowance) shake of parsley (if fresh weighed as part of veggie allowance) 1 T finely diced celery leaf (weighed as part of veggie allowance) 2 cloves 1/4 bay leaf Shredded Cabbage. (the remaining weight of veggie allowance) Simmer for 10/15 min. Skim off any froth and add more water if desired depending on the strength of broth preferred. Fish out the bay leaf and cloves before eating. Source: Carla (Geraldton) |
| Spicey Chicken |
| Cut chicken into strips and place onto baking tray, spray lightly with olive oil and dust with a mix of paprika, cumin and ground coriander seeds. Bake in moderate oven until cooked. Serve with 1 tsp of mayo and your veg allowance. Enjoy!
Source: Pip, Sydney |
| Spicy Chicken Patties |
| Chicken mince (allowance) Spring Onion (allowance) Lemon (allowance) Dried Garlic Dried Parsley Dried Chili Flakes (optional) Salt & Pepper (to taste) Combine all the ingredients together and mix well. Shape into patties. Heat a non-stick pan over a medium heat, spray lightly with oil, add patties and cook for about 5 minutes on each side, or until cooked through. Squeeze the lemon onto cooked patties, and serve with a salad from allowance. Source: Kreative Kim (High Wycombe, Perth) |
| Spicy Chicken Soup |
| Chicken (from allowance) Cabbage (from allowance) Onion (from allowance) Mushrooms (from allowance) Cauliflower (from allowance) sprinkle each of ground coriander and cumin. Fry in pan lightly sprayed with oil, chopped onion, sliced mushrooms and chopped chicken. When chicken browned all over add some water and stir around pan. Transfer all to pot and add more water. Bring to boil, add cauliflower, cabbage, coriander, cumin and freshly ground black pepper. Put lid on and simmer for a while to strengthen flavours. A nice "bite". Source: Free Spirit |
| Stuffed Roasted Chicken |
| Chicken from allowance, mixed herbs (or herbs of your choice from allowance), onion from allowance and 1 cracker. flatten chicken with tenderiser, mix herbs, onion & crushed cracker with enough water to make it stay together. spead over chicken then roll chicken up into a roast. Bake in oven approx 40 minutes wrapped in foil. Source: Wendy Hamlyn (shell cove) |
| Tasty Chicken Breast |
| Chicken (allowance) Garlic powder Ginger powder Coriander Rosemary mustard powder lemon grass powder tumeric salt & pepper Sprinkle Chicken breast with a little of each of the herbs and cook for a few minutes in a grill press. Serve with steamed vegetable allowance. Source: Kylie (ACT) |
| Thai Chicken burgers |
| Chicken mince (allowance) Onion (allowance) Dried garlic Dried chilli as desired salt and pepper to taste fresh coriander (allowance) Dry cummin !/2 teaspoon Mince Chicken in processor. Combine all ingredients. Shape into burgers, approx 3. fry in non stick pan with a little spray oil. Serve with salad from allowance or cooked asparagus, zucchini and patties on a bed of lettuce. Make dressing Allowance mayonaise sprinkle with chili flakes and chili powder to taste, add a small amount of vinegar to thin. enjoy, very tasty. Source: Anne (Hamilton Vic) |
| Thai chicken meatballs on Bok Choy w/ginger mayo |
| Chicken allowance minced 1 Mint leaf (allowance) 3 sprigs of chives (allowance) Ginger Powder Garlic Powder 1 crispbread Onion (allowance) Mayo (allowance) bok Choy (allowance) Crumb crispbread. Add all other ingredients and blend together in blender. Form mixture into desired amount of meatballs. Cook as desired (I fried in oil spray pan). Steam your allowance of bok choy. Serve meatballs on Bok choy and dollop with your allowance of mayo mixed with a shake of garlic and ginger powder. Source: Melisa (Box Hill) |
| Warm Chicken Salad |
| Chicken (allowance), lettuce, celery, capsicum, cucumber (allowance) and balsamic vinegar. Cook chicken breast and dice into cubes. Cut up salad (I prefer in small pieces) and place chicken salad and vinegar in a microwave bowl and heat it for your desired time. Once heated sprinkle crispbread on top and mix. Enjoy. Nice glass of caffeine free diet coke with ice finishes it off. Source: quick meals |
| Warm Chicken Salad 2 |
| mixed lettuce (allowance) celery (allowance) orange peeled & segemented (allowance) chicken breast (allowance) 1 tspn grated ginger freshly ground black pepper Dressing Orange juice & 1 tspn grated rind (from above orange) balsamic vinegar to taste garlic salt - to taste 1 tspn mustard italian herbs Method Tear lettuce leaves. Toss in salad bowl. Add orange segments & celery. Slice chicken thinly, cook in wok stirfry with ginger for 3-4 minutes until golden. Sprinkle wth black pepper, add to lettuce. Place dressing ingredients into screwtop jar & shake until well combined. Pour over salad. Source: Sue (Adelaide) |
| Warm Grilled Mango and Chicken Salad |
| Chicken Breast (Allowance) Mango (Allowance) Spinach (Allowance) Red Onion (Allowance) Tomato diced Lebannese cucumber diced diced Cucumber Cracked pepper Balsamic Vinegar Fresh Corriander (optional)Spray oil Method 1. Cut mango (allowance)into cheeks (slice near the pip). Remove skin. Season with Cracked Pepper. 2. Pan or Grill Chicken and Mango 3. Place Spinach, Tomato, Onion, Cucumber on Plate. 4. Place Chicken and Mango on top of Salad. 5. Whilst still warm sprinkle on Balsimic Vinegar, extra pepper and a little low salt(optional) The dish blends great flavours and textures. Great dish for Lunch. top with Corriander Source: DC (Busselton) |