#dinner ideas
His: simple dinner of baked potato, ham, eggs and steamed green veggies
His: mushroom, chorizo and spinach stuffed chicken breast in tomato and black bean sauce, with roast potatoes and green beans
Chicken breasts stuffed with mushrooms, spinach and chorizo in a black bean tomato sauce.
I sautéed some diced mushrooms in olive oil with diced (cooked) chorizo sausage, crushed garlic , finely diced onion, chilli and flat leaf parsley .
Once the mushrooms had softened, I added in a few handfuls of spinach and let them cook down, too.
I butterflied the chicken breasts, added the filling to the middle and rolled them up before placing in a baking dish and pouring over some tinned tomatoes which I’d mixed with some cooked black beans and the leftover stuffing mixture. Seasoned with salt and pepper. Drizzled with olive oil.
Baked for 40 minutes at 190 Celsius.
Enjoy!
His: asparagus and garden pea omelette with garlic, chilli and herbs, with rice and toasted seeds
Making an asparagus and garden pea omelette with parsley, chilli and garlic
His: pizza with salami and black olives, made by Cosima (she knows the recipe so well now!) roasted vegetables and herbed sweet potato wedges
Sweet a spicy roasted chicken with baked potatoes and green veggies
One of our favourite throw-it-together fish dishes.
Simply add chopped garlic, chilli, parsley to an oven dish along with tinned chopped tomatoes (or use chopped, fresh tomatoes ), cooked chickpeas and drained black olives. Mix together and drizzle with olive oil. Season with salt and pepper. Place white fish fillets in the dish and spoon over the sauce. Bake for 30 minutes. Enjoy!
His: sweet and spicy roast chicken with red and black rice and green beans
His: Spanish chicken with butterbeans and chorizo, wild rice, mange touts and baby corn
Hers: smoked tofu, paprika roasted sweet potatoes and all the veggies
Spaghetti with a smoked salmon, spinach and puy lentil sauce.
Making stuffed peppers This time I used a mix of brown rice, puy lentils, pine nuts and veggies and baked the peppers in the oven in a dish of crushed tomatoes with finely chopped garlic, diced onion and mushrooms
Hers: chicken and butter bean stew in a Mediterranean tomato sauce with brown and wild rice
His: king prawn and veggie sesame and sweet chilli noodles
His: sausages, puy lentils, brown rice and veggies in a sesame oil and soy sauce dressing
Black bean quinoa burger with melted mozzarella topped with guacamole and surrounded by sautéed asparagus and morels
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If you are craving unhealthy food, and want to eat junk.. may I suggest you make these delicious low calories chicken fingers instead? This will totally satisfy the craving and will save you at least 400 calories over regular deep fried chicken fingers (not to mention fat…carbs… and a host of other unhealthy ingredients)!
Yields: 4 servings
Ingredients
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
Directions
1. Preheat oven to 450 degrees F. Slice chicken breast into 3 by ¾-inch strips.
2. Combine egg, honey, and mustard in small dish. In a separate dish, stir together corn flake crumbs and pepper.
2. Take chicken strips and cover in the egg mixture; roll in cornflake-crumb mixture to coat strips entirely. Arrange chicken strips on an ungreased baking sheet (you may wish to use parchment paper).
3. Bake about 12-14 minutes, or until outsides are golden and chicken is no longer pink.
Nutrition Info (per serving): 212 calories, 23g protein, 23g carbohydrate, 3g fat (1g saturated), 0g fiber
