Mustard Chicken

Simple dish of chicken cooked with mustard.

Ingredients:

  • Two table spoon of mustard
  • Four halved chicken breast, boneless and skinless
  • Half a cup of non-fat plain yogurt
  • Quarter cup of bread crumbs

The cooking:

First preheat oven in 350 degrees Fahrenheit. Then coat the baking dish with a vegetable spray. Take a small bowl and mix in the mustard and yogurt until they are well blended. Then brush the mixture on both sides of the chicken breast. Then sprinkle bread crumbs on both side of the chicken and pat them lightly. Then put the chicken on the baking dish, cover it and into the oven. Bake for around 25 minutes. During the last 10 minutes, open the cover so the chicken breast can go slightly brown. Then take it out of the oven and serve immediately.

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Red Wine Beef Stew

This beef stew will warm you up in cold nights

Ingredients:

  • 450g of lean beef
  • Seven celery sticks
  • Four carrots
  • Five garlic cloves
  • Two tablespoons of balsamic vinegar
  • Half a bottle of red wine
  • One stock cube
  • Some fresh basil
  • Salt and pepper

The cooking:

First peel the carrots and chop it with the celery into one inch long pieces. Then chop the garlic into fine slices. After that, chop the beef into around one inch size chuck and remove any fat you see. Then take a pot, heat it up on high temperature with a tablespoon of sunflower oil. Braise the beef for 30 seconds first and then add in the carrot, garlic and celery. Let it cook for another minute. After that pour in the basil, vinegar, wine, salt and pepper. Dissolve the stock cube in the pot as well. Then turn down to the lowest heat and over the pan. Leave it cook for least 1.5 hours to 2 hours. Then it is ready to serve.

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Chicken & Spring Vegetable Stir-Fry

A simple chicken with spring vegetables dish for your daily diet

Ingredients:

  • Two chicken breast, around 150g each
  • 100g broccoli
  • 100g baby sweetcorn
  • Two medium sized carrots
  • Bunch of spring onions
  • 34g of ginger
  • One tablespoon of olive oil
  • Four blocks of egg noodles
  • One jar of black bean sauce

The cooking:

First boil some water and add in the noodles. Let it boil and simmer for around 4 minutes until the noodle is ready. Drain and keep warm. Then slice the chicken breast into one inch size. Cut up the broccoli into florets. Then peel the ginger and carrots and cut them into matchsticks. The spring onions should be trim and sliced diagonally. Take a second pot, boil and blanch the sweetcorn and broccoli in the water for 2 minutes. And then drain them well. Take out a pan and heat up some oil. Add in the chicken and stir fry them for around 8 minutes. Put them in a plate and keep them warm. Then heat up the pan with out again and add in the spring onions, ginger, and carrot. Stir first them for 2 minutes before add in the broccoli and sweetcorn and further stir fry them for another 2 minutes. Then add in the chicken, black bean sauce and noodles. Stir fry them to coat and heat through. Then they are ready to be served.

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Chicken & Sun-Dried Tomato Orzo

Combination of sun-dried tomatoes and Romano cheese delivers a flavorful dish.

Ingredients:

  • One tomato, diced
  • Half a cup of sun dried tomatoes, chopped
  • Four chicken breasts, boneless, skinless and trimmed
  • One garlic clove
  • Three teaspoons of marjoram, chopped
  • One tablespoon of red-wine vinegar
  • Eight ounces of orzo
  • One tablespoon with 2 teaspoon of extra virgin olive oil, divided
  • One cup of water
  • Half cup of Romano cheese, finely shredded
  • Quarter teaspoon of salt
  • One package of frozen artichoke hearts, thawed
  • Quarter teaspoon of ground

The cooking

First cook the orzo in a large saucepan with boiling water until it becomes tender. Usually it takes around 10 minutes. Then drain and rinse the orzo. Then get a blender and put in quarter cup of sun-dried tomatoes, tomato, cup of water, garlic, vinegar, two teaspoons of marjoram and oil. Then blend it until there is a few noticeable chunks remain.

Then season both side of the chicken breast with salt and pepper. Heat up the remaining oil in a large skillet with medium-high heat. Then put in the chicken and adjust the heat. Cook it until it is golden outside and not pink inside, which takes around 3-5 minutes each side. Then put it on a plate and cover with foil to keep it warm.

Get a pan, pour the tomato sauce in and heat it till it boils. Then pour half a cup into a small bowl. After that, add in the last cup of sun-dried tomatoes, orzo, artichoke hearts and six tablespoons of cheese into the pan. Stir the mixture until it is heated through, which takes around 1 – 2 minutes. Then divide among 4 plates. Slice the chicken. The put sliced chicken on the divided sauce along with two tablespoons of the reserved tomato sauce and sprinkle some marjoram and cheese.

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Gorgonzola & Prune Stuffed Chicken

A simple recipe of chicken breast with a healthy stuffing

Ingredients:

  • Quarter cup of whole wheat breadcrumbs
  • A third of a cup of Gorgonzola cheese, crumbled
  • Half a cup of chopped prunes
  • Four chicken breast , boneless, skinless, trimmed
  • One teaspoon of thyme, minced
  • Half teaspoon of salt
  • Half teaspoon of ground pepper
  • One shallot, minced
  • One tablespoon and one teaspoon of extra virgin olive oil
  • One cup of chicken broth, low sodium
  • Half cup of red wine
  • Four teaspoons of all-purpose flour

The cooking:

Get a small bowl and mix in the breadcrumbs, half teaspoon of thyme, quarter cup of prunes and Gorgonzola. Then make a horizontal cut alone the thin edge of the chicken, almost through the opposite side. Stuff about two and a half spoon of the mixture into each chicken breast. Use toothpicks to seal the opening. Season the each side of the chicken breast with salt and pepper.

Then heat up a nonstick skillet with one tablespoon of oil over medium-high heat. Then put the chicken in to cook until it is golden, which takes around 4 minutes per side. Transfer the chicken to a plate. Then add in the last oil, shallot, and the last teaspoon of thyme onto the pan and cook. After a minute later, add in the wine and last cup of prunes. Reduce the heat to medium and continue cooking while scraping up any browned bits. After 2 minutes, the wine should evaporate.

Pour the broth along with some flour into a small bowl and whisk until it becomes smooth. Then pour it back to the pan and continue to cook and stir it until it is thickened, which takes around two minutes.

Then reduce the heat to low, put back the chicken with any sauce into the pan and turn it to coat it with the sauce. Cover the pan and cook the chicken until it is fully cooked. Put it on a plate, take out the toothpick, slice the chicken and top it with the sauce.

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