4 Chicken breasts
1 egg plant halved and sliced
1 red yellow & orange pepper cut into chunky strips
1 courgette sliced diagonally
1 handful of fresh green beans
1 red onion cut into chunks
4 cloves of garlic flattened
2 tbls of balsamic vinegar
Olive Oil
1 handful of baby leaves per person
1. Place all the veggies into a large bowl and coat with olive oil, seasalt and 2tbls balsamic. Combine well and allow to stand for 10 mins.
2. Meanwhile pop the chicken breasts on an oven tray drizzled with olive
oil and a little sea salt, transfer to a heated oven @ 180 for 15 mins.
3. Transfer the veggies to a baking tray and pop into the oven for 12 mins.
While the chicken is cooking make up a dressing
½ cup of basil leaves
2 tbls extra virgin olive oil (approx)
1 tbls of balsamic vinegar
2 tablespoons finely grated parmesan cheese
1 tablespoon of lemon juice
Pop the basil, balsamic, parmesan & lemon juice into a blender and gradually add the olive oil in a thin stream blend until it forms a nice glossy dressing.….
4. Leave the chicken to rest when cooked for about 5 mins before slicing diagonally.
5. Combine the cooked veggies with the baby leaves,
6. Pop a selection of veggies in the centre of each plate & top with the cooked chicken
7. Drizzle each plate with the dressing & Serve some with crusty bread on the side…
4 fillets of white fish…
1 teasp ground cumin
1 teasp ground cinnamon
1 teasp hot paprika
1 tablespoon flour
1 medium sliced thinly
200g of low fat yoghurt
1 tablespoon of lemon juice
2 tablespoons of roughly chopped coriander
1. Combine cumin, cinnamon, paprika & flour and sprinkle over the fish..
2. Heat a largish pan and cook lemon until lightly browned on both sides (
for garnish)
3. Cook fish in same pan, uncovered until browned on both sides and cooked
about (6-8 mins depending on the thickness of the fish)
4. Combine yoghurt, lemon & coriander in a small bowl.
Transfer fish to individual plates and garnish with lemon on top, yoghurt on the side and a bowl of mixed leaves to share and maybe some new potatoes or basmati rice goes very well also.!!
Light Fresh and Easy……
2 egg whites
4oz icing sugar
1. Whip egg whites until fluffy, and gradually add sugar, then beat until
they form stiff peaks.
2. You can then either pipe the meringue onto a baking tray or just use a smallish dessert spoon to drop individual blobs onto the tray..
3. Bake @150 for 30 mins or until just set and crisp on top…
4. Remove from the oven and leave to cool on a wire rack… make sure when cold you pop into an airtight container cos they will last for 2 weeks or more!!!!
5. Serve with fresh strawberries, raspberries and freshly whipped vanilla cream.. just drop a few drops of vanilla essence into cream before whipping.
6. If you have a vanilla pod is even better!
Previous week's recipes..
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