Lj's Creamy Honey Mustard Chicken With Wild Rice

Here is my little creation from last night. My daughter had a friend over and asked for Mustard Chicken. I usually use Chicken Breast for this recipe, however I had taken out Chicken Legs to Roast for an easy dinner! Here is how it all turned out.

Ingredients:

6 Chicken Drumsticks Skin removed

2 Tablespoons of Black Swan No Fat Yoghurt

2 Tablespoons of Taylors Honey Mustard Marinade

2 Portabello Mushrooms finely sliced

1 White Onion diced

1 Tablespoon of Extra Virgin Olive Oil

250 ml of Extra Light Cream

1/2 Cup of Basmati Rice

1 Tablespoon of Wild Rice

1 Teaspoon of Vegeta Chicken Stock Powder

mixed with 1 Cup of Water

Cracked Pepper to Season

(Tip: You can make your own by replacing the yoghurt and marinade in this  recipe with 4 Tbs of Yoghurt, 1 Tablespoon of Honey & 1 Tbs of Seeded Mustard which is what I would normally do, I got the Taylors in a gift basket over Christmas)

What to do: Mix together the Marinade and the Yogurt and coast the Chicken. If you have time you can let this sit and marinade in the fridge for the day. I usually do this is the morning before work. However today it wasn't the plan so I marinated and left for an hour. 

Preheat the oven to 200 Degrees C. Bake the Chicken for approx an hour or until cooked through.

 Heat a non stick fry pan with a lid and add the Olive Oil. Saute the Mushrooms and Onion and then add the rice and give it a good stir. Cook until the onion is almost soft and the rice is translucent.

Add the Chicken Stock and bring to the boil, then let it simmer until the rice is tender. Meanwhile take the Chicken from the bones and dice. Add the cream to the pan and let it simmer until it thickens, then add the chicken.  Season with Cracked Black Pepper and then your Dinner is served! Enjoy!

Lj's Homemade Spiced Tomato Ketchup

I love the smell of the house while making home made sauces! Here's a Tomato Ketchup recipe I have been making for years. I generally change it up every time! Here is the version I made over the weekend :-)

Ingredients:

2 Kg of Ripe Truss Tomatoes Diced

4 Small White Onions Finely Chopped

4 Cloves of Fresh Garlic Crushed

2 Granny Smith Apples Diced

1 1/2 Cups of Brown Sugar

1 1/2 Cups of White Vinegar

1/2 Cup of Balsamic Vinegar

1 Teaspoon of Black Peppercorns

6 Cloves

1/2 a Cinnamon Stick

1 Fresh Bay Leaf

1 Tablespoon of Curry Powder

What to do:

In a piece of cheesecloth add the Cinnamon Stick, Bay Leaf, Cloves and Peppercorns and tie to secure. Add all of the other ingredients in a large saucepan or non stick frypan. Stir to combine. Bring it to the boil and then let it simmer until all of the ingredients are very tender. Discard the cheesecloth bag and use a stick mixer or blender to puree the sauce. Sometimes I strain it through a fine sieve to remove the seeds but this time I decided to leave it as it. I find that when you don't strain it and leave it sit in a dark spot for a few months it intensifies the flavour. In saying that it never lasts that long in this house.

Cooks tips: Replace the Vinegar's with 2 cups of Malt Vinegar, today I just used what I had as I had run out of Malt Vinegar. Try it with Apple Cider Vinegar its LUSH!

This morning I served some of this luscious sauce with some Breakfast fritters.

You can find the recipe here:

http://ljsgourmetkitchen.blogspot.com.au/2014/01/ljs-corn-beef-breakfast-fritters.html

Lj's Corn Beef Breakfast Fritters

Lots of goodness in these lovely Corn Beef Breakfast Fritters! Great way to start the day!

Ingredients:

2 Free Range Eggs

1/2 Cup diced Corn Beef

1/2 Small Grated Zucchini

1 Large Portabello Mushroom

1 Heaped Tablespoon of finely diced Red Capsicum

1 Heaped Tablespoon of finely diced Red Onion

1 Tablespoon of SF Flour

1 Heaped Tablespoon of Low Fat Cottage Cheese

What to do:

In a non stick pan saute the mushroom and zucchini and let it cool. Mix together all of the other ingredients until well combine and then add the veggies. Spray your non stick pan with cooking spray and cook just like you would pancakes!

Yum Yum Yum!!!!!

Lj's Pan Fried Ranch Chicken

I've marinated a chicken breast in my homemade ranch mix and no fat Greek yoghurt overnight and pan fried in a non stick pan with Portabello mushrooms, capsicum, zucchini, red onion and carrot. 

Delicious and HEALTHY!

Ingredients for the Dry Ranch Dressing Mix:

1 Tsp dried Chives

2 Tbs dried Parsley

1 1/2 Tsp Dried Dill

2 Tsp Garlic Powder

4 Tsp Onion Flakes

1 Tsp each of Salt & Ground Black Pepper

Add approx 1 heaped teaspoon to 3/4 of a Cup of No Fat Yoghurt. 

(My preference is Black Swan No Fat Greek Yoghurt)

This is enough for around 4 Chicken Breasts. You just want enough to coat it.

In a large snap lock bag add the Yoghurt and the Dry Ranch Mix. Add the Chicken Breasts and marinate over night or if in a hurry a few hours in the afternoon is fine.

Heat a non stick pan and cook until golden on each side and cooked through.

This is also lovely crumbed and cooked in the oven. Dip the Yoghurt covered Chicken straight into breadcrumbs and onto a tray lined with baking paper. Cook in a preheated oven at 200 degrees C. Times will be approximate depending on the size of the Chicken. 

You may also like my Ranch Dressing:

http://ljsgourmetkitchen.blogspot.com.au/2013/11/ljs-skinny-ranch-dressing.html

Lj's Healthy Frittata ~ Great for Breakfast, Lunch or Dinner

Man of the house decided he would love this for lunch.. Not long got him to even 

try eggs and now all he wants are my Frittata's! This is a great Breakfast or Lunch Recipe!

This one has the following Ingredients to serve 2 :

4 Free Range Eggs

 Fresh Parsley & Chives chopped

(SO lucky my herb garden is plentiful!)

1/2 Cup of Skim Milk

100g Diced Lean Ham off the Bone

Veggies: 

(However much you like really and whatever you like

 I add enough to almost cover the bottom of the pan)

Capsicum (approx 1/4 small)

Shallots (1 Large)

Portabello Mushroom (1 Large)

Grated Zucchini (1/2 a small one)

60g of Finely grated Live Free Kraft Tasty Cheese

What to do:

Heat a non stick pan (that is suitable to go under the grill) and spray with cooking spray. Add the veggies and cook until tender. Add the diced Ham. Give it a good mix to combine. Using a Stick Mixer whisk the Eggs and the milk, then add the chopped herbs, Sea Salt and Cracked Pepper. I find that if you give it a really good whisk the end result is so light and fluffy! Pour the egg mix over the ham and veggies and let it cook until about half way through. Top with the Cheese.  Heat up the grill and put your pan under it until your Frittata is golden brown and cooked through the center. If you don't have a pan that you can put under the grill you can carefully turn it over in the pan to brown the other side.

No Fat Yoghurt Cheese..

Fat free Yoghurt Cheese! The easiest yummiest thing you will ever make and all it is is drained No Fat Black Swan Greek yoghurt. I've made this one plain but you could add flavours while draining. Using a piece of cheesecloth (you could use a unused chux) add the yogurt to the centre and pull up around the sides and tie up with string. I used a plastic jar with a lid to hang it over and tie up. Let the yoghurt drain in the fridge for 24 hours. It should be semi firm after this. You can roll it into balls and coat with herbs or add flavours like nuts and dried apricots if you like, great for cheese platters when entertaining! A great gift added to a Jar and top with herb, garlic or chilli infused Olive Oils, use in place of Cream Cheese to stuff Chicken Breasts. Great base for a stuffed Portabello mushroom! Idea's are endless. Let it drain a bit longer and crumble it over salads like you would fetta.

Healthy Ham & Egg on Turkish and an update on my 90 Day Challenge

I'm getting a little boring arn't I and ever so predictable when it comes to Breakfast! But a girl wants what a girl wants and after my morning work out I need to refuel!  I've toasted a turkish, topped with a small amount of Avo, Live Free Kraft low fat cheese, a slice of ham off the bone grilled and a free range egg.. YUMMO!!!!  Almost at the end of my Skinny Body Care 90 Day Challenge 8 kg and 46 cm gone, so proud of myself for sticking to it and for starting to enjoy exercise again. If you need to lose a few kg's and need some motivation join us on Facebook for weight loss support, recipes, health tips, humour, inspiration and motivation, helping to change one life at a time...join us by clicking here and invite your friends who love recipes too! --->>> https://www.facebook.com/groups/healthychoiceswithljsgourmetkitchen/

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To learn more about Skinny Fiber and how it could work for you click on the link below and watch this short video. I wish I had found it sooner. Never felt so fantastic, the weight loss is just a bonus!

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