Roast Chicken Tacos

 

Ingredients

• 2 ripe tomatoes, chopped
• 1/2 teaspoon salt
• 3 cups shredded white meat
• 4 radishes, thinly sliced
• 1 small jalapeño, thinly sliced
• 2 cupsshredded cabbage
• 1 cup cilantro sprigs
• 2 limes, in wedges
• 8 corn tortillas
• Hot sauce (optional)

Method

 

1. In bowl, sprinkle tomatoes with salt. Arrange chicken, radishes, jalapeño, cabbage, and cilantro on platter. Squeeze lime over vegetables.

2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.

3. Divide fillings among tortillas.

Source: health.com

Turkish Delight

•    Braise 1 cup Sojee/ Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Source: Radio Islam Recipes

Layered Tuna salad

Ingredients

	3 leaf/leaves (small) Lettuce
	1 large Tomato, sliced
	1 medium (raw) Egg, whole, hard-boiled
	100 g Tuna in brine, drained
	1/4 small Onion, All Types, finely sliced
	1 tablespoons Capers, in Brine
	1 tablespoons Parsley, fresh, chopped
	1 tablespoons Vinegar, All Types, to season
	1 pinch Salt, to season
	1/8 teaspoons Black Pepper, black, freshly ground Instructions Place the lettuce leaves directly in the base of a lunch box. Top with the sliced tomatoes. Shell the egg and slice it. Place the slices over the tomatoes, then spoon the tuna fish on top. Scatter the red onion, capers and parsley over the top of the tuna, then sprinkle with a few drops of vinegar. Season with salt and freshly ground black pepper. Seal the lunchbox and keep cool – either in the fridge or in an insulated cool bag with an ice pack.

Cheese and Tomato Panini

Ingredients
4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1 Heat closed contact grill 5 minutes.

2 Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.

3 When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Curry Sauce - Chip Shop Style

ingredients
Low calorie cooking spray
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1cm piece root ginger, peeled and finely grated
1 tbsp curry powder
400g can chopped tomatoes
60ml vegetable stock
2 tbsp sweetener
50g fat free natural fromage frais
1 tbsp of freshly chopped coriander
1 tbsp of freshly chopped mint

method
Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.

Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.

Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle).

Eggs Benedict

ingredients
225g fresh spinach
Juice of ½ lemon
4 tbsp fat free natural fromage frais
1 tbsp freshly chopped tarragon
salt and freshly ground black pepper
4 slices wholemeal toast from a 400g loaf
4 slices Chicken/ Lamb polony 
4 poached eggs

method

1. Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
2. For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate.
3. To assemble. Place a slice of toast on each plate and cover with a slice of polony. Pile on the spinach and top with a poached egg.
4. Spoon over the sauce and serve immediately.

Recipe adapted from slimming world.

Lemon Butter Chicken Kebabs

Ingredients:
•    ½ kg chicken fillet cut into up
•    3 slices bread soaked in milk
•    2 eggs,
•    some crushed garlic, green chillies, black, lemon&white pepper
•    salt,
•    1 tblsp jeeru
•    1tblsp semolina,
•     fresh green dhania and spring onion. cut up

Method:
mix together the above ingredients in a food processor or magi mix. Add ½ tsp baking powder before frying. shape into balls or longs, and fry.

Sauce:
lemon, garlic flakes, butter and parsley. suggestions: serve as is with grated crisp or wrapped in your favorite tortilla with mayonnaise, guacamole, grated crisp...... for burger patties, add chicken spice, parsley and only 1 egg to mixture

Source: Radio Islam Recipes