What you need:
3 zucchinis, 3 silverbeet leaves, 5 kale leaves, 1 onion and other vegetables you like. You can also add in parsely, broccoli, cauliflower, tomatoes & muchrooms etc… put in whatever you like.
Chopped chicken breast (no skin) or use chicken mince or turkey or a shredded cooked chicken. Read more
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What you need:
What you need:
1/2 cup wholemeal self-raising flour
1/2 cup wholemeal plain flour
4 spoons Herbalife Nutritional Shake Mix
** we love them with Cookies & Cream shake mix!
1 to 2 Bananas or 1 to 2 apples (cut up)
1 & 1/4 cups of skim milk (or equivalent)
Cinnamon for taste (if you like)
How I made this one
Quick, easy and healthy chicken stir fry with pasta!
– Chicken breast (skinless)
– Vegetables – whatever you like.
(In this batch I used onions, carrots, red capsicum and snow peas).
– Spices/herbs/seasoning – whatever you like.
(I used garlic, basil and parsley as my kids don’t like things too spicy, but you can add in more spices or herbs to suit yourself)
What to do:
Chop up whatever vegetables you have at home.
Dice or slice up some skinless chicken breast.
Cook chicken in wok with a bit of canola oil cooking spray (with garlic if you like). Cover lid in between turning to lock in moisture. Add in vegetables and whatever spices/herbs/seasoning you like with a bit of water.
Cook & serve:
Cook and serve with a “SMALL” portion of cooked brown rice, wholemeal pasta, beans, lentils or mashed sweet potato. Mix together, if you like. Your choice!
You can make the recipe to suit yourself and add in more vegetables and chicken to the recipe, if you need to cater for more people. If you don’t have much time you could pre-cut your vegetables into batches and have them in the freezer ready to mix in and cook. Enjoy!
chicken mince (or chopped chicken), filo pastry, 2 zucchinis, 2 leaves of silverbeet, 4 kale leaves and half a red onion, garlic and fresh basil.
My quick method
Grate zucchini. Finely chop silver beet, kale and onion.
Pan cook chicken with a little canola oil and some fresh garlic.
Add in vegetables and cook further.
Add in a little salt & pepper and whatever spices/herbs/seasoning you like.
Wrap mix into rolls using 1 sheets of filo pastry at a time.
Lightly spray with canola oil and sprinkle with sesame seeds.
Cook in oven until lightly brown and serve with whatever extra you like.
e.g. broccoli or beans & carrot.
Alter recipe to suit yourself! Enjoy!
My quick method:
– 4x Fillo Pastry sheets
– Canola oil cooking spray
Spray fillo sheets & lay overlapping in quiche dish. Fold in any edges.
– 1 can Pink Salmon (approx. 415g – remove bones)
– 1 cup skim Milk
– 3 Eggs
– 1/2 onion
– Plus any other vegetables you want to add in.
e.g. spinach, tomatoes, mushrooms etc…
– Season with chives, lemon juice, salt & pepper
Add in any other spices/herbs or seasoning for taste to your liking!
Pour mixture into dish over fillo sheets.
– Shredded reduced fat tasty cheese or light mozzarella cheese
Sprinkle shredded cheese on top.
Bake for approximately 40 minutes. Serve hot or cold. Try smaller serving size with extra vegetables on the side or larger portion if you have more vegetables in the quiche.
For some reason I find it tastes better the next day, as it tends to lock in all the moisture and the flavour comes through more! The photo below is it just cooked and hot from the oven. I make it different each time and so can you!
Make a double batch and cut up and store in freezer for those times you are too busy to cook!
If you have never had a cucumber salad, you may be surprised at how good it is. This delicious cucumber salad makes a great side dish and snack.
It tastes great and is practically calorie-free. It will stay nice and crispy for a few days in the fridge, so you don’t eat it all up the first day.
Susan Bowerman, registered dietician shows you how to make a quick and delicious cucumber salad with just a few ingredients.