Please note that these recipes are intended to be used in conjunction with
your Eating Program as ingredient quantities are portions of your program
allowances.
All of the recipes in this category contain or are related to 'Poultry'.
Click on the recipe titles below to reveal the recipe. Please feel free to
recommend this to others that you know that are on Cohen's Lifestyle program.
Documents
| Recipe Titles |
| Balsamic sizzled chicken
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| Dice chicken. Stir fry quickly over high heat in a saucepan sprayed with extra virgin olive oil. As the meat cooks, add a scant pinch of salt, liberal freshly ground black pepper, pinch to taste of chilli flakes, and a splash to a slosh - according to your taste - of balsamic vinegar, stir all through quickly. Now throw in sliced and diced vegetables from your allowance - celery, tomato, onion, zucchini, as you will. Add a very little water if needed, and sweetener if you like it, and continue to stir fry until the vegetables are done to your taste. If cooked quickly the chicken does not go dry.
Source: Bev
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| Chicken Breast Stuffed with Spinich and Tomato
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Chicken breast (allowance)
English Spinich (allowance)
Tomato, sliced (allowance)
Dried Garlic
Pepper & Salt to taste
Slice the chicken breast horizontally. Flatten the chicken breast and place a layer of spinich leaves, sliced tomato, and sprinkle with dried garlic and salt & pepper. Fold over the chicken to cover the vegetables and secure with toothpicks.
Heat a non-stick pan over a medium heat, spray with a little oil and cook the chicken for 4-5 minutes on each side, or until cooked through and golden brown.
Cut into thick slices and serve over steamed vegetables from your allowance.
Source: Kreative Kim (High Wycombe, Perth)
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| Chicken Coleslaw
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Skinless Chicken Breast sliced into strips (allowance)
Mixed Dried Herbs
Cabbage finely Shredded (allowance)
Celery finely sliced (allowance)
1 Teaspoon low fat Mayo
Sprinkle the mixed herbs in a frying pan that has been lightly sprayed with oil. Add the chicken strips one by one so they cook nice & flat. Sprinkle more herbs on top and flip them over. They will cook very quickly.
Store the strips in the fridge to cool.
Take the cabbage and celery and then add the mayo. Give it a good mix.
Serve the coleslaw in a bowl with the chicken on top.
The cold chicken is great in any salad so you can cook up a second allowance (separately) and have it for another meal the next day.
Source: Pamela (Perth)
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| Chicken Salad with Garlic dressing
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Chicken (allowance)
Garlic (either fresh as part of allowance or granules)
Lettuce (allowance)
Tomato (allowance)
Zucchini (allowance)
Biscuits (allowance)
Dressing:
2 Tablespoons Balsamic Vinegar
1/4 Teaspoon Mustard powder
1 Level Teaspoon Mayonaise
1 Garlic clove
Chives (dried)
Make the dressing first: Mix the mayonaise and mustard powder together and slowly add the balsamic vinegar and chives. Then pierce the garlic clove several times with a fork or knife and add to dressing. Put dressing in the fridge until finished preparing rest of food.
Cut the chicken into slices, lightly spray the frypan and cook the chicken with garlic granules until just cooked through. Add some water ( about 4-5 table spoons) to the pan and cook until water evaporates.
Cut up vegetables to make salad, remove garlic clove from dressing and pour over salad, top with the chicken and crumbled biscuits.
Source: Embee (Vic)
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| Chicken Stir fry
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Ingredients: Chicken(allowance), Vegetable(allowance).
Cut ingredience into stripes, use vegetables such as capsicum, onion, boc choy and mushroom. First fry vegetables besides mushroom, then add mushroon and chicken. Add salt, pepper, oragano and chilli flakes. And serve!!
Source: ZaL (Melbourne)
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| Chicken with Mushroom sauce
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chicken (allowance)
2 crackers
Oyster Mushrooms, chopped(allowance)
Shallots, chopped (allowance)
Garlic, chopped fine (allowance)
Lemon Juice (allowance)
Flatten Chicken Breast to make a large thin schnitzel, use crushed crackers for crumbs, set aside.
Combine all other ingredients but only 3/4 of the lemon juice (the rest will be used on the chicken) in saucepan and heat over medium heat, stirring often, for approximately 15 minutes.
Heat a non stick fry pan and spray with olive oil. Cook chicken for a few minutes each side and pour remaining lemon juice onto cooked schnitzel. Top with mushroom mixture and serve.
Source: Kylie (ACT)
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| Christmas Turkey with Mango Surprise
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Turkey breast (your allowance), Yellow Squash, Zucchini, Mushrooms, Half a Mango (Liquidised), Garlic, Coriander (freshly chopped).
Spray your pan lightly with Olive Oil spray and on low heat very gently cook turkey breast steak. Steam your choice of vegetables. Serve hot drizzled with the Mango Surprise Sauce.
Sauce: Liquidise the mango in a blender or food processor. In a saucepan sauté the
mushroom and garlic in olive oil spray and a dash of water. Add the liquidised mango and combine over a low heat until mixed through. Serve warm.
Source: Dec 2003 Newsletter
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| Curried Chicken
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| Dice chicken allowance and a tsp of finely chopped onion from alloance brown in pan with a spray of oil, once browned into pan sprinkle 1/2 to 1 tsp of curry powder over chicken and cook for 1 min add 1/4 cup of water and reduce liquid by half add 1 tsp of mayo, allowance and serve on crackers with a salad remainder of veg allowance.
Source: Chris Bribie Island
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| Soupy Chicken Stew
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Chicken (allowance)
1+ 1/2 cup water
1 T onion (part of allowance)
shake of parsley (if fresh weighed as part of veggie allowance)
1 T finely diced celery leaf (weighed as part of veggie allowance)
2 cloves
1/4 bay leaf
Shredded Cabbage. (the remaining weight of veggie allowance)
Simmer for 10/15 min. Skim off any froth and add more water if desired depending on the strength of broth preferred. Fish out the bay leaf and cloves before eating.
Source: Carla (Geraldton)
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| Spicy Chicken Patties
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Chicken mince (allowance)
Spring Onion (allowance)
Lemon (allowance)
Dried Garlic
Dried Parsley
Dried Chili Flakes (optional)
Salt & Pepper (to taste)
Combine all the ingredients together and mix well. Shape into patties.
Heat a non-stick pan over a medium heat, spray lightly with oil, add patties and cook for about 5 minutes on each side, or until cooked through.
Squeeze the lemon onto cooked patties, and serve with a salad from allowance.
Source: Kreative Kim (High Wycombe, Perth)
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| Warm Chicken Salad
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Chicken (allowance), lettuce, celery, capsicum, cucumber (allowance) and balsamic vinegar.
Cook chicken breast and dice into cubes. Cut up salad (I prefer in small pieces) and place chicken salad and vinegar in a microwave bowl and heat it for your desired time. Once heated sprinkle crispbread on top and mix. Enjoy.
Nice glass of caffeine free diet coke with ice finishes it off.
Source: quick meals
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| Warm Chicken Salad 2
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mixed lettuce (allowance)
celery (allowance)
orange peeled & segemented (allowance)
chicken breast (allowance)
1 tspn grated ginger
freshly ground black pepper
Dressing
Orange juice & 1 tspn grated rind (from above orange)
balsamic vinegar to taste
garlic salt - to taste
1 tspn mustard
italian herbs
Method
Tear lettuce leaves. Toss in salad bowl. Add orange segments & celery. Slice chicken thinly, cook in wok stirfry with ginger for 3-4 minutes until golden. Sprinkle wth black pepper, add to lettuce.
Place dressing ingredients into screwtop jar & shake until well combined. Pour over salad.
Source: Sue (Adelaide)
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