Ingredients
4 large “field†mushrooms
1 tub Boursin Light
2 medium tomatoes
Method
Spray mushrooms lightly with oil, divide and spread the Boursin on the mushrooms. Slice tomato and put on top. Salt, pepper and fan oven at 180C for 15 minutes. Tastes great!
Ingredients & Method
This is really so basic it is hardly worth writing. Fill a bowl with (almost) non-calorific salad vegies like romaine lettice, tomato, cucumber, courgette, grated carrot, celery, beetroot if you like it; the list goes on for ever.
Dress with 2 tablespoonfuls of light salad cream mixed with 2 tablespoonfuls of water and 1 teaspoonful of grainy mustard.
Top this with 4 oz of cooked chicken per person. Easy!
Ingredients
1 tin chopped tomatoes
1 small onion, sliced
2 garlic cloves, sliced
4 sliced button mushrooms
1 teaspoonful of olive oil
2 tablespoonfuls of chopped fresh rosemary
2 small chicken breasts
Method
Fry the onion, garlic and mushroom in the oil until softened and add the chopped tomato, rosemary and seasoning and simmer for 10 minutes. Heat oven to fan 160C. Put the chicken on a baking tray, top with the sauce and bake for 30 minutes, magic! Serve with any green veg except peas.
2 teaspoonfuls of vegetable oil
1 chopped onion
1 teaspoonful of grated ginger
1 chopped garlic clove
2 teaspoonfuls of garam masala
Chilli flakes to taste
3/4 pint chicken stock
1 large chopped carrot
1/2 of a 14oz tin of chickpeas, drained
2 oz of chopped green beans
2 sticks of chopped celery
4 halved cherry tomatoes
Method
Heat the oil and fry the onion, ginger and garlic for one minute. Add the garam masala and chillies and give one more minute. Then add the stock and carrot. Simmer for 15 minutes then add the chickpeas. Use a stick blender to whize the soup a little or use a masher. Stir in the rest of the ingredients and simmer for 10 more minutes. Decorate with some fresh coriander if you have some.