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SCHEZWAN CHICKEN– PHASE 2

INGREDIENTS 100 grams chicken breast1/2 tablespoon garlicSchezwan sauce to taste (see recipe)Salt and pepper to taste DIRECTIONS Heat a nonstick pan.Add all ingredients.Cook for until chicken is cooked through.Serve hot with allowed vegetables or salad. Serves 1 By Sanskruti Kulkarni

SLOW COOKER BUTTER CHICKEN – PHASE 2

INGREDIENTS 4 cloves garlic, crushed1 onion, diced2/3 cup of cream1 (6 ounce) can of tomato paste2 tablespoons chickpea flour2 teaspoons garam masala1 teaspoon curry powder1/2 teaspoon chili powder, or more, to taste1/2 teaspoon ginger powderKosher salt and freshly ground black pepper, to taste1kg boneless, skinless chicken breasts - diced into pieces2 tablespoons chopped fresh cilantro leaves DIRECTIONS Heat a nonstick pan over medium high heat.Then add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.Stir in cream, tomato paste, chickpea flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened,...

PAKISTANI CHICKEN KORMA – PHASE 2

INGREDIENTS 1kg chicken breast – diced in chunks 4 tablespoons yogurt 2 onions sliced Salt to taste 1 tablespoon red chilli powder 1 teaspoon turmeric 1 cup water 2 – 4 cloves 1 bay leaf 2 – 4 black peppercorn 1 teaspoon garam masala 1 cinnamon stick ½ teaspoon cumin seeds ½ teaspoon ginger paste ½ teaspoon garlic paste DIRECTIONS In a nonstick pan, sauté the onions. Then, add the ginger and garlic paste, cinnamon stick, cloves, peppercorns, bay leaf, turmeric, black pepper and all other spices except garam masala and mix well. Add the diced chicken and coat with the mixture. Then, cook on medium heat. When the chicken is sealed, add water and let it come...

ZUCCHINI CRUSTED CHICKEN BREAST WITH GARLIC DIP – PHASE 2

INGREDIENTS 500 gm chicken breast- slice thin (keep aside) Zucchini Crust: 2 zucchini – grate and squeeze all water out Salt to taste Pepper to taste 2 tablespoons Fajita – spice mix (you can substitute this spice with any spices of your liking) 1 egg For Garlic Dip: 2 spoons of cottage cheese 5 cloves of garlic - finely grated (you can make this as garlicky as you like) Salt to taste Pepper to taste Cumin powder to taste DIRECTIONS For the zucchini crust, mix all of the ingredients together in a bowl. Place  the chicken close together on a tray - this helps the chicken stay tender and moist during the cooking process. Top the...

BEEF ENCHILADA – PHASE 2

INGREDIENTS 1 tbsp water 1 tbsp onion (minced) 1 clove garlic (minced) 1/2 can diced tomatoes 1/2 tsp basil 1/2 tsp oregano 1/2 tsp chili powder 1 tsp cumin 85g beef or chicken (cooked and shredded) DIRECTIONS Saute onion in water for about 2 minutes. Add garlic and saute for one more minute. Add diced tomatoes and spices, mix and let simmer for 5 to 10 minutes. Mis in cooked, shredded beef or chicken and continue to let the mix summer for a few more minutes to heat the meat. Then, serve with a big salad or veggie on the side and have a great meal. Note: Well, obviously it isn't a "real" enchilada, since...

CHICAGO CHICKEN (SOMETHING A LITTLE SPICY) – PHASE 2

INGREDIENTS 1 jalapeño (remove the seeds and membranes if you don't want the heat) 3 tbsp of lemon juice 1 tbsp dried oregano 3 tbsp chicken stock or broth 3 cloves of garlic, minced 2-3 boneless, skinless chicken breast DIRECTIONS Combine jalapeño, lemon juice, dried oregano, chicken stock, or broth and garlic in the food processor. Pulse until combined and jalapeño is finely diced. Pour into a ziplock bag, add chicken. Toss to coat. Let marinate in the refrigerator overnight and then grill.

CARAMELISED GARLIC & ONION OVER SPLIT CHICKEN BREAST – PHASE 2

INGREDIENTS 100g boneless, skinless chicken breast 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 2 cups water 1/4 tsp balsamic vinegar 1/2 tbs lemon juice 1/4 tsp onion powder 1 chopped garlic clove (or 1 tsp minced garlic) 1/2 tsp light soy sauce 100g onion Calories: 145 Serving: 1 - Protein 1 - Veggie DIRECTIONS Slit chicken breast down the middle (do not cut all the way thru). Boil chicken in 2 cups of water. When finished wrap in foil and place on a cookie sheet and bake in the oven at 250 degrees celsius for 10-15 minutes. (This should give you enough time to caramelize the onions and make the sauce). Remove...

CHICKEN &CABBAGE BALL SOUP – PHASE 2

INGREDIENTS 1 tsp caraway seeds 2 tsp chopped garlic 1/4 cup chopped onion 1/4 cup chopped celery 1 tsp chopped fresh rosemary 1 tsp thyme leaves chopped 2 cups shredded cabbage 2 cups water 2 cups chicken stock (purchased from store) 1 egg white 1/2 ground white meat (chicken) Sea salt and pepper Serving Size: makes 2 large bowls of soup (10 balls each) DIRECTIONS Mix egg white and chicken thoroughly. Form meat mix into small balls, approx. 20. In a saucepan, over medium heat, sauté the onion, garlic, and celery and a splash of water - keep on heat until the veggies have softened. Add caraway seed in a pan with the sautéed veggies,...

CHICKEN BRUSCHETTA – PHASE 2

INGREDIENTS 100 grams chicken breast 1 vine ripened tomato (chopped) 2 garlic gloves (minced) 3 basil leaves (chopped) 1 pinch sea salt 1 pinch black pepper 1 pinch Italian seasoning (or any seasoning you would like) 1 pinch garlic powder 1 pinch onion powder 1 cup spinach leaves DIRECTIONS Sprinkle chicken with Italian seasoning, garlic and onion powder. Grill the chicken until done then let it stand for 3 to 5 minutes. Combine tomato, garlic and basil. Stir until well mixed. Place spinach leaves on plate, then put the chicken on top of them and spread the bruschetta tomato mixture over the top of the chicken. Use sea salt and pepper to taste.

CHICKEN CABBAGE SCRAMBLE – PHASE 2

INGREDIENTS 100g chicken 2 cloves garlic (minced) Half a head of cabbage (chopped) 1 tsp organic mustard Vegetable stock (or chicken stock)   DIRECTIONS Sauté the minced garlic and chicken in a non stick skillet. Then, add the chopped cabbage, organic mustard and vegetable stock. Add salt & pepper to taste. Sauté until liquid is gone. Serve immediately.