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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 cookie sheet and bake in the oven at 250 degrees celsius for 10-15 minutes. (This should give you enough time to caramelise the onions and make the sauce). Remove all...

CHICKEN & CABBAGE BALL SOUP – PHASE 2

INGREDIENTS 1 tsp caraway seed 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) 3 melba toast crushed 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. Add salt and pepper and the melba toast crumbs. Mix well. 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...

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.

HUNGARIAN CHICKEN MEATBALL SOUP – PHASE 2

INGREDIENTS FOR SOUP 1 large onion (finely chopped) 3 cloves garlic (minced) 6 sticks celery (chopped) 1/4 cabbage (chopped) 2 cups spinach (optional) 3 - 4 tbsp of chicken stock powder Water (gauge this as you go along) INGREDIENTS FOR MEATBALLS 500 grams minced chicken 1 clove garlic (finely minced) 1 Medium onion (chopped very finely) parsley (finely chopped) 3 heaped teaspoons chicken stock powder 2 teaspoons basil (dried or fresh) Serves: 5 DIRECTIONS To make the meatballs, combine all ingredients in a mixing bowl, then roll the mixture into 20 cent sized meatballs. Before adding the meatballs to the soup, sauté the onion and garlic in the until softened. Then, add the vegetables and sauté for...

CHICKEN AND ZUCCHINI NOODLE SOUP – PHASE 2

INGREDIENTS 100 grams cooked chicken breast Gluten free Tamari sauce 2 x zucchini noddles spiraled Handful of leek 1 x bunch of coriander 1 x cup of baby spinach Hot water Salt and pepper to taste   DIRECTIONS Crush 1 clove of garlic and ginger into a bowl Add splash of gluten free Tamari sauce Add 100 grams of cooked chicken Add zucchini noodles (made with a spiralizer) Add handful of leek Add coriander to your desire Add baby spinach Boil the kettle and pour over the top Serves 1 By Samantha Ruperto

SPICY THAI CHICKEN AND CUCUMBER SALAD – PHASE 2

INGREDIENTS 200 grams chicken breast fillets 1 whole cucumber cut julienne style 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 2 tablespoons vegetable broth (optional) 1 tablespoon chopped green onion 1 clove of garlic crushed and minced 1 basil leaf rolled and sliced 1 teaspoon cilantro/coriander leaves chopped 1/8 teaspoon red chili flakes Salt and pepper to taste Stevia to taste DIRECTIONS Chop up chicken breast fillets. Cook separately by baking in oven for 30 mins. When cooked, set aside. Chop up cucumber in julienne strips. Mix liquid ingredients with the garlic, onion, fresh herbs and chili flakes. Add chicken. Mix in cucumbers and coat thoroughly with spice mixture. Allow to marinate for 10 minutes or overnight. Makes 1-2 servings...

CHICKEN AND CHIA PIE – PHASE 2

INGREDIENTS 1 cups chicken stock 60 g chicken breast fillets 1/2 stalks celery, trimmed, finely chopped 1/2 tsp fresh thyme leaves 1 tbsp cream (dairy allowance for the day) 1 tsp wholegrain mustard Chickpea flatbread (see directions how to make below) 20 grams chickpea flour 2 tablespoon chia seeds (ground up) water DIRECTIONS Bring stock to the boil in a medium saucepan. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat and stand chicken in poaching liquid 10 minutes. Remove chicken and chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use. In a medium saucepan, cook leek and celery, stirring,...