acaislim

Ok, i think it's time we got a thread starting on what we make for dinner and lunches and try to share/help each other out..... :D

Here is a real nice fresh salad for summer time that I came up with…..

Mango,Pear and Spinach Salad

1 bag of baby spinach
1 bag of rocket
1 mango thinly sliced
1 avocado thinly sliced
1 pear thinly sliced

Wash and drain spinach & rocket, lay it on a platter. Arrange mango, pear & avocado on top and serve with a drizzle of olive oil and balsamic vinegar!


Something different.....

Chicken Mango Rissole Recipe - Deeeeelish!

500g Chicken minced
1 egg
1 mango chopped up or Tin of mangoes (juice not used)
1 Onion
2 cloves garlic
1-2 tablespoons of Thyme
splash of Worcestershire Sauce
1 tablespoon tomato paste
salt & pepper
1/2 - 1 cup Simply fiber (replaces the breadcrumbs) depends if you like a soft or hardish consistancy to your rissoles - add how ever much you want....

Sautee the onion and garlic till soft and set aside to cool - i do this cause i don't think it cooks properly if you chop it and put it straight in the mix...
Mix all in a bowl and then make your rissoles.....YUMMMMO!


Lamb, Eggplant & Zucchini Stack - serves 4

1 tsp dried basil
2 Garlic Cloves diced
1 tbs Olive Oil
800g Lamb Fillet (or Lamb seaks, could use beef steaks or chicken too)

1 Onion finely diced

1 Can chopped/crushed Tomatoes strained (juice reserved)

1 large eggplant or could use 4-6 baby eggplants cut into thick slices

2 Zucchini, cut into thick slices on the diagonal

It says to use yoghurt for the dressing but I thought you could use the philly cheese and

Make it runny by adding a bit of water and lemon juice to taste until runny consistency.

1.Combine the basil, half of the garlic and half of the oil in a bowl. Add lamb, turning

To coat. Season

2.Heat remaining oil in frying pan on med heat. Cook onion and remaining garlic

Until soft. Add tomatoes and ¼ cup of reserved juice and simmer for 5 min (I added

Some mixed herbs to give it some flavour and a dash of red wine) and season.

3.Meanwhile, spray another frying pan with oil and cook the eggplant and zucchini in

Batches until golden and tender on each side. Remove and keep warm in an oven on

100 degrees while you cook the rest of the eggplant and zucchini. Once that is all cooked

Spray pan again and cook your lamb or other meat to your liking (I like mine med rare).

4.Let the lamb sit while you plate up the rest of the food. Layer tomato, eggplant, zucchini

And then the sliced lamb on the plate. Drizzle with a bit of the philly dressing….

Balsamic Chicken - makes 4

2 tablespoons balsamic vinegar
1 clove of garlic, crushed
2 tablespoon extra virgin olive oil
4 x 120g lean chicken breast pieces (females)
4 x 220g lean chicken breast pieces (males)
1 cup of button mushrooms, sliced
1 cup salt reduced chicken stock
2 teaspoons fresh thyme leaves
1 tablespoon fresh chopped parsley
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini sliced

Combine balsamic vinegar, garlic and 1 tablespoonof oil and mix. Coat each chicken breast in the vinegar
mixture.

Heat 1 tablespoon of oil in a large frying pan. Cook
chicken for 3 minutes each side. Remove chicken from
the pan.

Add mushrooms to the pan and cook for 2 minutes
until soft. Add stock and bring to the boil. Simmer
until reduced by half. Return chicken to the pan until
heated through and stir through herbs.

Steam vegetables and serve with chicken,
mushrooms and sauc


Happy Cooking

-- Edited by bigbootygirl on Sunday 19th of September 2010 09:00:58 PM