Today I am sharing with you some yummy, yet healthy recipes. Which I have placed my tried and tested mark on.
You could make this for lunch or dinner.
Starting with one of my favorites.
Tricolor Salad
Serves 2
200g of Cherry Tomatoes
1 Ripe Avocado
1 Big Ball of Buffalo Mozzarella
Few Leaves of Basil
Pinch of salt
2 tps of olive oil
Wash your tomatoes, then cut them in half. Peel and pit your avocado, then cut them into small cubes. Drain your mozzarella and cut them into small cubes. Place all your chopped items into a bowl, tear the basil and make sure you don't chop it because it will bruise. Add your salt and olive oil and mix well.
And enjoy.
Pesto Pasta with Chicken
Serves 2
200g of Fresh pasta of your choice
150g of fresh good quality pesto
50g of pine nuts.
2 small chicken breasts
Salt and pepper to taste
Wash and cut your chicken into small cubes. Then grill them. This could be done on a grill or non-stick pan. Then leave to the side. Boil some water, place it in a pot and add the pasta with some salt. Boil to package instructions. While it is boiling, place the pine nuts in a small pan and let them roast until they darken in color. Drain your pasta, then place it back in the pot and add your pesto, pine nuts and chicken and mix over the heat. Enjoy. If you want to make it extra good you can serve with some garlic bread.
Poartabella Mushrooms with Goat Cheese
Serves 2
4 Portabella Mushrooms
4 Slices of Goats Cheese
1 tbs of Chopped Walnuts
1 bag of salad
Fry the mushrooms in olive oil, the mushrooms will leave a lot of water don't panic it's normal. When this is done place the mushrooms bottom side up and place the goat cheese on them. Leave them in the oven until the chesses is bubbling. Remove from heat and place on the bed of salad. Sprinkle the walnuts, olive oil, salt and Enjoy!
Baked Pesto Chicken with Citrus Couscous
Serves 2
1 tsp olive oil
2 medium chicken breasts
70g of dried couscous
300 ml chicken stock
1tbsp parsley, chopped
Grated rind and juice 1 lemon
2tbsp pesto sauce
Salt and Pepper to taste
Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6. Heat the oil in a non stick pan, add the chicken and fry for 2 minutes on each side until browned. Place the couscous in an oven proof dish. Mix together the stock, parsley, lemon rind and juice over the couscous and stir. On top of this, place the chicken and then spoon over the pesto and season to taste. Cover the dish with foil and bake for 20 minutes. Enjoy!
Lemon Chicken Breast with Quinoa and Vegetables
Serves 2
2 lemons
2 chicken breasts
65g dry quinoa
1 large carrot
50g garden peas
50g sweet corn
Grate the lemon rind and squeeze out the juice into a bowl. Marinate the chicken breasts in the lemon juice and rind overnight (if possible) in a bowl. Cook the chicken breasts in an oven at 375 degrees F/190 degrees C/ Gas Mark 5 of 40 minutes (ensure chicken is cooked through) Pour quinoa into 130ml Boling water and allow to boil ten minutes, take off heat, cover with lid and allow to boil of ten minutes, take off heat, cover with lid and allow to stand until the water has been absorbed. Steam vegetables for 5 to 10 minutes. Plate and enjoy.
That's all I have for you guys
Will see you all next week
Hope you will try some of these recipes.
Becky xoxo
