Chicken Lasagna without pasta

Prep time max 10 minutes Cooking time 20-25 minutes
Serves 2-3 Calories 755 in total

  • 150g cooked skinless chicken, cut or torn into bite size pieces
  • 100g grated cheese, lactose free
  • 1-2 courgette thinly sliced slightly on an angle to be used instead of lasagna
  • 1 onion finely chopped
  • 1 tin of peeled tomatoes
  • 2 garlic cloves
  • Salt and black pepper.
  • A prise of mixed herbs, thyme.
  • Sweet Spanish paprika Grated nutmeg
  1. Preheat oven to 200° C.
  2. In the meantime, use a food processor to chop the onions, garlic and tomatoes.
  3. Spread the chicken pieces in a large lasagna dish.
  4. Spread the tomato mix over the chicken pieces.
  5. Cover the dish with a layer of sliced courgettes.
  6. Finish with a layer of grated cheese
  7. Dust with paprika and a touch of nutmeg
  8. Place in oven and cook for 20 to 25 minutes at 200°C.
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Super healthy dinner for one

Calories: 380 cooking and prep time max 15 minutes
For the stir-fry:
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  • 100g cooked chicken, diced roughly.
  • ½ medium sized onion, chopped
  • ½ courgette, julienned
  • 1 clove garlic, pressed
  • 3 cherry tomatoes, halved and quartered
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper and herbs to taste.

For the rösti:

  • 1 medium potato, grated and washed (after grating)
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper, garlic salt and onion salt.

Start the stir-fry:

  1. Melt the butter and oil in a wok.
  2. Add the onions, garlic, tomatoes and herbs; let simmer for 2 minutes stirring now and again.
  3. Lower the heat and add courgettes and chicken, stir it, cover with lid and leave simmering for 5 minutes.

In the meantime, make the rösti.

  1. Rinse the grated potato in cold water, squeeze as much water from the rinsed potato.
  2. Heat the oil and butter on a separate frying pan.
  3. Shape the potato on the pan like a pancake. Use a spatula to press and shape the rösti.
  4. Sprinkle the potato pancake (one side only) with the herbs.
  5. Fry on medium heat for 5 minutes on both sides.

Quick Healthy Lunch

Serves 1 Time from start till finish: 5 minutes

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I was hungry and didn’t have any bread for a sandwich.
So, a rummaged in my fridge and freezer
and this was the result of my finds.

Ingredients:
½ Onion, chopped finely
1 Tomato, chopped not too finely
100g lardons
100g leftover chicken, cut into cubes
100g frozen mixed vegetables.
1 tsp olive oil
15-30g butter
Salt, pepper and whatever other herbs you want or none.

Method:

  1. Heat the butter and the oil in wok (or frying pan).
  2. Add the onions and lardons, and fry until the onions are translucent.
  3. Then add the frozen vegetables, stir, cover and leave for 1-2 minutes.
  4. While the vegetables thaw and cook, chop the tomato and chicken meat.
  5. Then add this to the wok, stir and add your herbs.
  6. Cover and let simmer for 2-3 minutes.
  7. Serve and enjoy.

Potatoes and leftover Stir-fry

Serves 1 Prep & Cooking Time: 10 minutes

meat41

 

  • 1 onion medium sized or 2 large Charlotte onions
  • 1-2 clove Garlic
  • 1-2 baby sweet peppers
  • 1 tbsp olive oil
  • 20g butter
  • 2-3 potatoes
  • 1 handful frozen peas
  • 4-5 small tomatoes
  • 1 chicken stock cube
  • Salt, pepper, marjoram, thyme & basil to taste
  • Some leftover cooked meat/chicken
  1. Finely chop the sweet pepper, onions and garlic
  2. Heat the oil and butter in a wok, then add the chopped onions, garlic and peppers.
  3. Use a mandolin to julienne the potatoes and add these to the wok.
  4. Dice the leftover meat/chicken and add to the wok.
  5. Dissolve the stock cube in ½ litre hot water and add this to the wok.
  6. Stir and add the peas and herbs.
  7. Cover and leave to simmer for 5 minutes.
  8. Stir and add the quartered tomatoes, un-cover but leave simmering for 2 more minutes.

 

Turkey Steak in Mushroom Cream Sauce

Serves 1 Total time 10 mins

2014-11-17 20.53.45

    • 1 turkey steak
    • 4-6 tbsp double cream
    • ½ tin of mushrooms
      or 5-10 fresh mushrooms sliced *
    • A small glass of brandy *
    • 25g butter
    • Salt and freshly ground pepper
    • 1 nest of 4 minutes rice noodles

(*optional)

  1. Melt the butter in a frying pan
  2. Add the mushrooms when the butter is melted, cook until soft then remove from butter and set aside
  3. Make sure the pan is hot then fry the turkey steak for 2½ minutes on each side
  4. Lower the heat to ½ and return the mushrooms to the pan
  5. Remove pan from heat, and add the brandy; light it with a match, wait for flame to die before retuning pan to heat
  6. Add the cream and stir to make sure the cream is mixed with the frying juices
  7. Simmer on low heat for max 2 minutes.

Serve the turkey steak on top of the rice noodles, drizzled with the sauce
At the same time as starting the above cook and prepare the rice noodles

  1. Bring water and a little salt in a sauce pan to boil
  2. Add the rice noodles to the boiling water and cook for 4 minutes
  3. Drain and rinse the rice noodles (do not leave in drainer; leave in water, until you are ready for the next step)
  4. Heat another frying pan with a little butter, and toss the drained rice noodles in this pan

I added some peas to the sauce (see picture)

Chicken, Leek & Rice Pot

Prep 5-10 mins   –    Serves 2-4 unattended cooking 30-35 mins

Chicken-Leek-Rice Pot 5

  • 4-6 Chicken Thighs
  • 2 medium Leeks
  • 10-15 cherry tomatoes
  • 1 chicken stock pot
  • 100g Basmati Rice
  • 10g Butter
  • 400-500 ml boiling water
  • Salt, Pepper
    (Onion salt, Garlic powder, mixed herbs)
  1. Season the thighs to taste.
  2. Heat a wok, when it’s hot add the butter; when this is melted add the thighs skin side up, make sure they don’t overlap, when sealed turn over (approx. 2min per side).
  3. In the meantime finely chop the leeks (cut once length wise and finely slice cross ways); halve the cherry tomatoes; boil the water.
  4. Dissolve the stock pot in the hot water in a bowl/jar.
  5. When the thighs are sealed, evenly add the tomatoes; then the leeks.
  6. Add the dissolved stock, use a little extra water to rinse the bowl/jar and add that to the wok.
  7. Stir a little, making sure all is covered with the liquid. Cover with a lid and leave simmering for 10 mins.
  8. Add the basmati rice, stir making sure the rice is evenly spread and covered with liquid.
  9. Cover again and let simmer for 16-18 mins depending on the rice (if you use brown & white mixed basmati rice cook for 20-22 mins).

Chicken Liver Pâté

I just didn’t believe I had not published my special Chicken Liver Pâté, so her it is.
Preparation and Cooking time: max 10 minutes

  • 50g Goose Fat (or butter)
  • 400-450g Chicken Liver (trimmed and sinew removed)
  • 1 large Spring Onion (approx 2cm) finely chopped
  • 1 large clove Garlic (finely chopped)
  • Salt and black Pepper
  • 1 tsp fresh Thyme (leaves only)
  • * The following are optional
  • 75-100ml Red Wine (or 75-100ml Chicken Stock)
  • 1-2 tbsp Brandy
  • 1-2 Bay Leaves (for decoration)
  • Some fresh Cranberries (for decoration)
  1. Remove the sinew from the chicken liver and halve the larger pieces
  2. In a mortar add the salt and cut the thymes into 2-3cm length, grind this and the salt will help removing the leaves of the thyme. Don’t overdo it. Then remove all the stalks and add the pepper.
  3. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with
  4. Melt the goose fat in a pan over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
  5. Add the herbs and fry for ½ minute
  6. Add the chicken liver and ensure it has been sealed all over, fry for 1-2 minutes constantly turning the liver so that it does not get brown.
  7. Now stir in the alcohol (or the chicken stock) and let it cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
  8. Place everything in the food processor and blend until smooth.
  9. Transfer the pâté into a serving ramekin or small dish and cover with cling film.
  10. Keep the pâté refrigerated
  11. Decorate with a couple of cranberries and a bay leaf when serving.