Lj's Ham & Cheese Stuffed Chicken

This really is a simple easy recipe! Perfect Sunday night dinner! No real recipe as such, the picture ^^^ says it all! I have made these plain because I have really fussy eaters. You can literally stuff them with whatever you like... my faves being sundried tomatoes, kalamata olives and camembert being one! Paremsan and pesto, gorgonzola and chopped walnuts even... Use your imagination and flavours you enjoy.

I have not included measurements here, you can make this for 2 people or 20 people!

Ingredients:

Chicken thighs without the bone

Tasty Cheese cut into squares weighing approx 20 grams (half the size of a match box)

Bacon with the rind and fat removed (Parma Ham or proscuitto is also delicious)

Lean thinly sliced ham

Here is what I do... Preheat the oven to 180 degrees C. Remove all fat from the chicken thighs and lay flat on the top of a slice of bacon long ways. Wrap the cheese in the ham and then lay that on the chicken thigh in the centre. Wrap in the bacon and secure with a toothpick. Place into a baking dish and pop into a preheated oven until golden and cooked through. This will depend on how many thighs you are cooking. I have only cooked 6 and used a dish just big enough for them. I baked these for 45 mins - an hour, turning half way during the cooking process. Pop under the grill for only a few minutes right at the end to crisp up the bacon if you like it that way. (Make sure you have a sturdy baking dish that can handle the heat)

I have served with steamed veggies and a low fat potato bake...

EASY huh! ENJOY =)

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Lj's Chilli Penne Pasta Bake

I wanted to do something really simple tonight so I could just relax and enjoy the evening. I had a scratch around the fridge and freezer and came up with this pasta bake recipe. So easy and quick to prepare and it was really delicious! I love the combination of Chicken & Choritzo!!

Ingredients:

1 large Chicken Breast diced

1 Onion diced 

1 Garlic clove finely diced

1 Chorizo Sausage

6 Button Mushrooms sliced

3 Shallots sliced 

125 grams of cooked pasta of choice ( I have used a gluten free chilli penne)

125ml of Extra light Cream

500 grams of pasta sauce ( use a jar if you like to make it even easier. I've used homemade that I make and freeze for convenience) 

What to do: 

Heat an oven proof cast iron frypan. Add a splash of olive oil and add the onions, garlic and mushrooms. 

Sauté until golden. Add the chorizo and chicken and cook until the chicken is golden brown. 

Add the shallots, pasta sauce and cream and stir to combine. 

Finally stir in the cooked pasta. Top with grated cheese and pop into the oven until the cheese is golden. 

Enjoy!!!!

Lj's Skinny Chicken & Bacon Pasta Sauce

Quick & Easy weeknight dinner with leftovers for lunches.

Serves 4

Ingredients:

500 Grams Chicken Diced

2 Rashers of Short Cut Bacon Diced

6 Button Portabello Mushrooms Sliced

1/4 Cup White Wine

1 Shallot Sliced

300ml Skim Milk

1 Teas Dijon Mustard

1 Teas Chicken Stock Powder

1 Tablespoon of Cornflour

125 Grams of Dry Gluten Free Pasta

I used Garlic & Parsley from Aldi

(Cooked to packet instructions)

Himalayan Salt and Cracked Pepper to season

What to do:

Heat a nonstick frypan. Saute the bacon and mushrooms, then brown the chicken. Add the shallot, then the white wine. Stir to combine and let the wine reduce a little. Whisk together the Milk, cornflour, chicken stock powder and dijon mustard. Add to the pan and stir to combine. Keep stirring while cooking until the sauce thickens. Add then add the cooked Pasta. Season with the salt and pepper and top with a sprinkle of Parmesan when serving. 

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Lj's Skinny Chicken Stir fry with Slim Noodles

Serves 2

Ingredients:

150 grams Chicken Breast 

1 Tablespoon of Balsamic Vinegar

1 Table Spoon of ABC Soy Sauce

1 Clove of fresh Garlic finely diced

4 Button Mushrooms 

1 Medium Carrot 

1/2 Small Zucchini 

2 Yellow button Squash

1/4 Leek 

1/4 Red Capsicum 

1 Packet of Slim Noodles (250 grams)

What to do:

Slice the Chicken and add to bowl, add the Balsamic Vinegar, Soy Sauce and garlic.

Leave in the fridge to marinate for a few hours if possible. Slice all the veges and Saute in a preheated non stick pan with a splash of Olive Oil. Be your own chef here and cook the veggies the way you like them. I prefer them with a little bit of crunch. Remove from the pan and brown the Chicken. Add the veggies back into the pan and stir to combine. Rinse and soak the noodles in hot water for 2 mins, drain and add to the pan. Stir to combine. If you are like me and like it a little saucier add some more soy sauce :-)

Enjoy!

PS You can use whatever veggies you like, I just used what I already had in the fridge

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 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 Skinny Oven Baked Chicken & Chips

Just getting around to sharing my dinner recipe from last night, although it would be lovely to be able to sleep in past 5 am on a Sunday! Mini Me said she like this version more than deep fried but I'm wondering if that was because she was on fries for 3 hours last night at McDonalds and being McHappy Day it was pretty busy!!... she is loving her first job by the way! Well it's really her 2nd Job if you counting giving Private Lessons in Brazilian Jiu Jitsu being her first job :-)

Here's the is the recipe....

Ingredients:

2 Chicken Breasts

1 Cup of Homemade Breadcrumbs

1 Tablespoon of Dried Italian Herbs

1/2 Cup of Freshly grated Parmesan

1/2 - 3/4 Cup of No Fat Yoghurt ( I prefer Black Swan)

What to  do:

Firstly if you can... slice the Chicken into pieces how ever you like them. I usually slice them down the center longways then diagonally into 2 or 3 depending on how big they are. I prefer to do this as it cuts down the cooking time and also because it cooks evenly with some parts of the chicken being thicker than others. Add the Chicken and the Yoghurt to a snap lock bag, seal and toss to coat. Sometimes I add freshly sliced Garlic which can be disgarded later. I like to do this first thing in the morning and let it marinate all day in the fridge. In my experience the longer you marinate it the juicier and tender the Chicken is. A few hours is also fine if you are short on time. 

When you are ready to coat your Chicken prepare your oven tray by lining it with baking paper and preheating the oven to 200 degrees C.  In a bowl, add the Breadcrumbs, Herbs and Parmesan. Mix together.

Coat the Chicken in the crumbs and place onto your baking tray.

Place into your  preheated oven for approx 25 - 30 mins depending in the size you have made your chicken. I'm serving with healthy oven chips tonight, low fat sour cream and sweet chilli sauce. This is our Saturday night treat after being extra healthy all week!

Here is how I do my oven chips... these will take a bit longer to cook than the Chicken unless you precook them. Occasionally I cook the potatoes in the microwave first them pop into the oven. I only do this though when I am running really short on time. I slice them and pop them onto a baking tray that I have lined with baking paper and a spray of cooking spray. I season them with Cracked Sea Salt and Pepper and a sprinkle of Herb & Garlic Season All Spice. Give them another quick spray with cooking spray before putting into the oven. 

I hope you enjoy this recipe. It is a much healthier alternative to deep or shallow fried Chicken. 

Lj's Chicken Chow Mien w' Slendier Rice

Ingredients:

500 Grams of Lean Chicken Mince

1/2 Red Capsicum diced

1 Medium Carrot diced

2 Shallots finely sliced

1 Cup of Frozen Peas

1/4 Cup of ABC Soy Sauce

1/4 Cup of Oyster Sauce

3 Teaspoons of Vegeta Chicken Stock Powder

1 1/2 Cups of Water

1 Packet of Slendier Rice

What to do:

Heat a non stick fry pan. Add the Chicken Mince and stir while it is browning. Add the Capsicum, Carrot and Shallots and mix it all together. Add the Chicken Stock and the water and bring to a simmer, then the frozen Peas. When the stock has reduced add the Soy and Oyster Sauce. Let it simmer until the Chicken and vegetables are tender and the sauce is a good consistency. Prepare the Rice to packet instructions. (Drain and rinse, add boiling water. Leave for a few minutes and then drain) Add the rice to the dish and simmer for another 5 mins to infuse all of the flavours. Enjoy!

Lj's Chicken Burrito with a Twist and Side Salad

Make my Burrito's a little different tonight. I've used Sundried Tomato Torilla's, the same recipe for the Chicken mixture...

http://ljsgourmetkitchen.blogspot.com.au/2012/12/ljs-healthy-version-of-chicken-burritos.html

Preheat the oven to 200 Degrees

I've used homemade Tomato Chutney instead of Salsa, topped with the Chicken and then some Black Swan No Fat Greek Yoghurt (My fave, the best I've used in recipes) A sprinkle of law fat Tasty grated Cheese. Roll them up and pop onto an oven tray lined with baking paper. Add a little more Cheese and top into the oven at about 200 degrees. Serve with a little side Salad with a splash of French Dressing.

Lj's Healthy Fried Rice with Chicken wrapped in Streaky Bacon

Dinner is served!

I've used some Free Range Chicken thigh fillets with all of the fat removed. Wrapped them in streaky bacon and cooked in a preheated oven on baking paper for approx 45 minutes on 180 degrees. Depending on the size of the chicken thighs you may need to secure them with a toothpick.

I've used a mixture of Basmati, Brown and Wild Rice. I cook this in a microwave container that has a lid. 1 Cup of rice to 2 1/2 cups of boiling water uncovered for 12 minutes. Added some Vegeta powdered Veggie Stock to the water (about a tablespoon) before cooking. After the 12 minutes remove from the microwave and pop on the lid.

In a hot non stick frying pan sprayed with cooking spray I've sauteed whatever veggies I had in the fridge to use up. Carrots, Mushrooms, Onion, Baby English Spinach & Shallots today. You can add whatever veggies you like here. I've also added some frozen peas and corn. Once cooked add the rice and combine in the pan. Add some soy sauce to taste to your liking and cracked pepper and sea salt.

Lj's Creamy Bacon and Mushroom Slow Cooker Chicken

Ingredients:

4 Free Range Chicken Breasts

4 Rashers of Shortcut Bacon diced

300ml Extra Light Cream

250ml White Wine

1 Tablespoon of Vegeta Chicken Stock Powder

10 Button Mushrooms

1 Large Shallot

Cornflour dissolved in skim milk to thicken

Cracked Pepper and Sea Salt to season

What to do:

Saute the Bacon, Mushrooms and Shallots and then brown the chicken on both sides. Add the Cream and Wine. Sprinkle the Chicken Stock over the top. I cooked it for 4 hours on low, then added the cornflour and cooked on high for half an hour to thicken the sauce. Check with a Meat Thermometer to ensure you don't overcook the Chicken Breast or it will be dry.

Served the steamed Veges and A Cheesy Cauliflour & Kipler Potato Bake.

BBQ Beer Can Chicken..

Absolutely one of the best roast chickens I have ever cooked!

I heated up the BBQ with the lid down to approx 150- 180 degrees. 

I had one burner on at each end of the BBQ.

To prepare the Chicken I used a Can of this German Pils. Drink half the can and 

then stuff some fresh Rosemary, Thyme and Garlic into it.

Stuff it into the bottom of the Chicken and stand upright in a foil tray 

(big enough to pop in your roast veges into as well) 

Baste the Chicken with some melted homemade Garlic Butter, 

pop into the BBQ and put the lid down.

Walk away and don't be tempted to lift the lid for at least an hour.

Baste the Chicken with the juices in the bottom of the foil pan and add your vegetables.

Cook for another hour keeping an eye on your vegetables and turning them once

one side is golden. Good idea to check your chicken with a meat

thermometer as well, once it gets to 180 degrees your Chicken is cooked. Wrap it in 

foil to rest while you make gravy from the pan juices.

This was the most delicious, moist Chicken and so easy!

Chicken Curry (Dukan Friendly)

I have been researching many Dukan Recipes and also creating my own, this one is a mix of both.

• Ingredients:
• 
  
• 350 Grams of Chicken Breast diced
• 1/2 Onion finely diced
• 200 Grams of No Fat Yoghurt
• Curry Spices
• Sliced Zucchini & Carrot

Curry Spices...

• 1 tablespoons cumin seeds (or ground)
• 1 tablespoons coriander seeds (or ground)
• 1 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground ginger

Grind in a pestle and mortar or a small food processor until very fine

You could alternatively use store bought Curry Powder, a lot less effort

but in my opinion the Spice mix makes dish when cooking Curry.

What to do:

 Heat a frypan and add some cooking spray. Saute the onion with the spice mix, mix well to coat. Add the chicken breast and coat in the onion and spices. Let the chicken brown a little on the outside and then add the Yoghurt. Reduce the heat the cook until the chicken is cooked. It will be so moist and tender from the yoghurt!

I steamed the Carrot and Zucchini and added to the dish right at the end before serving.

Lj's Lime & Garlic Yoghurt Marinated Chicken Breast with Roasted Vegetables

Starting off the New Year with a bang and some delicious healthy recipes based on the Dukan Diet. I will be creating recipes from the 100 list of foods that you can apparently each as much as you like of. I'm curious to see if I will have more energy and lose a few kg's as it states. I started this Plan yesterday along with a Food Journal to record my progress. 

"Hungry people don't lose weight"

http://www.dukandiet.co.uk/en/780.html

This Chicken is quick and easy and really delicious.

Ingredients:

2 Chicken Breasts with skin and fat removed

For the Marinade:

1 Cup Jalna No Fat Natural Yoghurt

Juice of 1 Lime and some of the Zest

1 Clove of fresh Garlic finely diced

Any Vegetables from the list:

I have chosen Zuccini, Carrot, Red Capsicum, Pumpkin & Mushrooms

What to do:

 If you have time in the morning, marinate the Chicken before you start your day. You could even make this ahead of time, say.. the day before and leave in the fridge. If you are short on time a few hours is ok but the longer the better as the Yoghurt really makes the Chicken tender. Simply add all of the ingredients into a Snap Lock bag and seal ensuring the chicken is well coated.

Preheat the oven to 180 to prepare to cook your Roast Vegetables. Wash and slice your Vegetables.

Line a baking tray with Baking Paper . Spray a small amount of Cooking Spray, lay your Vegtables onto the Baking Paper and spray again. Season with Cracked Himilayan Salt and Cracked Pepper. Bake until tender or to your liking. While the Veges are cooking heat a non stick pan and grill your Chicken. Remove the Chicken from the marinade and brown on either side. Cook until the Chicken is tender, approx 6 - 8 minutes each side. Just before serving add a few Tablespoons of the No Fat Yoghurt to the pan and stir to pick up all the juices from the pan. Cook and stir for a few minutes and you will have a nice little sauce to top your Chicken.

Lj's Healthy version of Chicken Burrito's

I am always looking for healthier homemade options, here is a lower fat version of Chicken Burrito's everyone will love. There are lots of Burrito Seasoning Recipes on the internet. I have tried and tested a few of the powdered versions but prefer to use fresh, chilli/onion and garlic. 

Ingredients:

500 Grams Chicken breast diced

1 White Onion finely diced

1/2 Small hot Chilli deseeded and finely diced or more if you like it hotter

1 Clove of fresh garlic finely diced or crushed

1 Tablespoon of Cumin and Paprika

3 Tablespoons of No Fat Jalna Natural Yoghurt and a little extra for serving

Homemade Salsa to serve (Recipe Below)

Lettuce

Low fat Grated Cheese

Lite Mission Wraps (about 1/5 of the fat in the plain ones)

For the Salsa:

Finely dice a White Onion, 1/2 Red Capsicum, 1 clove finely diced

or crushed fresh Garlic, 4 Fresh ripe Roma Tomatoes, 1/2 Teas of Himalayan Salt

Throw in a saucepan and simmer  until soft and then cool down before serving. 

What to do:

Heat a frying pan and add a tablespoon of Extra Virgin Olive Oil. Add the Onion, Garlic, Chilli and saute for a few minutes. Add the Cumin and Paprika and stir to combine. Cook off for a few more minutes to infuse the flavours. Add the chicken, giving it a good mix to coat with the flavouring. Add about 1/4 cup of water and turn down the heat and simmer until the chicken is cooked. Add the Yoghurt and give it a good stir to combine. The Yoghurt tames down the Chilli and just gives it a delicious flavour. Simmer on low  until the sauce thickens, about 5 minutes on low.

Heat the Mission wraps for 30 Seconds in the microwave and serve. I have layered the lettuce, chicken, grated cheese, a little bit of salsa and a bit of the yoghurt, rolled it up and hooked straight in..

YUM!

Lj's Fried Chicken..

Here is last night's dinner! Keep in mind this is a "sometimes" meal! Man of the house loved it and Mini Me will be spewing she wasn't here for it... NOM NOM NOM!

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Lj's Chicken, Bacon & Spinach Canneloni

Chicken, Bacon & Spinach Canelloni...

Ingredients:

400g Chicken Breast finely diced
3 Rashers of Bacon finely diced
1 White Onion finely diced
2 Cloves of Garlic crushed
250g Finely chopped frozen Spinach
1/3 Cup White Wine (I used Sauv Blanc)
Low fat grated Cheese
Basic White Sauce.. recipe below

In a hot frypan, saute the chicken, bacon, onion and garlic for a few minutes until the chicken is browned off. Add the defrosted frozen spinach and mix to combine. Add the white wine and simmer until the wine has reduced.

Make the white sauce with Parmesan:

Basic White Sauce with Parmesan:

2 Tbs Butter ( I used Nutalex)
2 Tbs Plain Flour
350 ml Skim Milk
Cracked Pepper and Sea Salt

In the microwave melt the butter, then add the flour and combine  Cook off the butter and flour for one minute. Add the milk and whisk, cook in one minute spurts whisking in between until the sauce is thick. Add the Parmesan Sea Salt and cracked pepper and mix.

Add 1/3 of the white sauce to the chicken mixture and combine. Roll the mixture into fresh pasta sheets to make canelloni rolls. Place in a baking dish sprayed with cooking spray and top with the remaining white sauce. Top with some low fat grated tasty cheese and bake in a 180 degree oven for 45 minutes or until tha pasta is cooked and it loks golden. I'm serving with some homemade garlic bread. Nom Nom Nom

Lj's Chicken Pappardelle Carbonara

Whilst out shopping today I found some delicious Rosemary Pancetta and decided to make a Chicken Pappardelle Carbonara for my lovely Sissy tonight. I have used as much local product as I can... substitute the ingredients to suit yourself...

Ingredients:

2 Tbs Cobram Estate Olive Oil
2 Tbs Nuttalex (You can substitute with butter)
100g Rosemary Pancetta
500g Free Range Chicken Breast finely diced
8 Button Mushrooms finely sliced
2 Cloves of fresh Garlic finely chopped
1/4 Cup Sauv Blanc
1/2 Teas freshly Ground Black Pepper
2 Free Range Eggs
1/2 Cup Parmigiano Reggiano
1/2 Teas Murray River Salt Flakes
2 Tablespoons of chopped Flat Leaf Parsley
500g Fresh Pappardelle pasta or any fresh pasta of choice

What to do:

Heat a large saucepan of water and bring to the boil, add salt flakes. Heat a pan and add the olive oil and nuttalex. Add the garlic to infuse the flavour through the oil and butter. Add the pancetta and the mushrooms and saute until the mushrooms are soft.

Add the chicken and wine and stir through. Cook for a few minutes until the ckicken is just cooked and tender and the wine has reduced by half.  Set aside and keep warm.  Add the fresh pasta to the boiling water and cook until aldente.. approx 12 minutes. In the meantime whisk the eggs and the Parmigiano. Drain the pasta and add the eggs and Parmigiano. Mix well really quickly so that the eggs don't scramble. Add the Chicken etc and chopped parsley. Serve immediately and top with grated Parmigiano on top.

Man of the House's Chicken Wellington

Man of the house cooked this little number a few nights ago. Nice job Master Chef! It was delicious! Chicken breast with garlic, cheese and herbs wrapped in delicious smoked ham and then encased in pastry! Yum yum yum!

Pan fry the chicken breast with freshly crushed garlic and herbs of choice, let it cool. 

Place on a long slice of ham (large enough to wrap the chicken in) top with cheese and enclose the chicken with the ham. Wrap in pasty and seal with egg wash. Place in the oven on a tray lined with baking paper. Glaze with egg wash and bake at 200 degrees until the pastry is golden. Serve with your fave roast veges and greens.

Italian flavoured Roasted Chicken legs with Onion, Garlic & Mushroom Gravy

Very Quick and easy dinner tonight. Place Diced Onion, sliced Mushrooms and finely diced garlic on a deep baking tray. Cut slits in the chicken and stuff with sliced garlic. Pat the chicken skin with paper towel to make it really dry, makes really crispy skin when roasted. Place the chicken on top of the onions etc. Sprinkle with Dried Italian Herbs and Chicken Vegetta Stock Powder and roast until golden and cooked through. Transfer the chicken to another tray and use make a delicious gravy using the baking tray you have cooked the chicken. Serve with roast spuds and carrots and steamed corn on the cob.