Ingredients
25 pounds skinless, boneless chicken breast, cut into 4″ strips
2 tablespoons olive oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 medium red onion, coarsely chopped
1 Jalapeno pepper, seeded, coarsely chopped (leave the seeds for more heat)
2 cloves garlic, minced
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Kosher or sea salt to taste
1/4 cup finely chopped fresh cilantro
1/2 cup chicken broth, low-fat, low sodium
6 (8 inch) whole grain flour tortillas, reduced sodium if available.
Light and low in calories (an average serving is about 350 calories), this dish is very satisfying and makes a great informal supper.
Ingredients:
160g/6oz pasta (I like to use rigatoni or tagliatelle)
1 tablespoon of olive oil
2 cloves of garlic, crushed
2 teaspoons of grated lemon zest
60g/2oz/4 tablespoons of low fat cream cheese (soft cheese)
50g/2oz/2 cups of rocket (arugula)
Salt and freshly ground black pepper
1. Prepare grill to medium-high heat.
2. Sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side. Let stand 10 minutes.
3. Combine parsley and remaining ingredients in a food processor; process until blended. Cut steak diagonally across grain into thin slices. Serve with sauce.
Grilled garlic bread: Grill 4 slices French bread 2 minutes on each side or until browned. Brush each slice with 1 teaspoon olive oil; rub with halved garlic clove.
Ingredients
1 cucumber
2 tsp sea salt
4 handfuls of baby spinach leaves
3 tsp sesame oil
280g pack raw tiger prawns
For the dressing
1 clove garlic, peeled and finely chopped
½ small red chilli or ½-1 large red chilli, deseeded and finely diced
1 tsp brown sugar
½ tsp sesame oil
1 tbs fish sauce
4 tbs lime juice (juice from 2 limes)
1 tbs freshly chopped mint leaves
2 tbs freshly chopped coriander leaves, plus extra for garnish
