Here are my recipes
Stuffed Chicken Breast with prosciutto (a Weight Watchers recipe)
Preparation time: 10 mins
Cooking time: 25-30 mins
Ingredients
2 x 140g chicken breast fillets, trimmed
2 thin slices (50 g) prosciutto
Filling:
2 tbs light cream cheese
2 tbs sun-dried tomato strips – finely chopped
2 tbs dried breadcrumbs
Serve with:
300 g pumpkin, peeled, cut into 2 cm cubes
3 x zucchini, cut into 2 cm slices
Directions
Preheat the oven to 200°C or 180°C fan forced.
Cut a pocket horizontally into each fillet. Combine cream cheese, tomato strips and breadcrumbs. Spread mixture into each pocket.
Wrap a piece of prosciutto around each fillet, place on a tray lined with baking paper. ** see note below for alternatives
Place the pumpkin & zucchini on a tray lined with paper and spray with oil. Bake vegetables and chicken for 25-30 minutes or until golden and cooked. Remove to warm plate, lightly cover with foil and rest chicken for 5 minutes before slicing.
The top photo is what it is supposed to look like ;-)
Here is my slightly out of focus photos ;-)For those that like simpler tastes, bacon can be used instead of prosciutto and the sundried tomato strips can be left out – a TINY drizzle of oil may be needed to help cream cheese and breadcrumbs mix together.
This recipe works well both ways – I have the spicy version, hubby has the plain one ;-)
Serves: 1
30 g Smoked Salmon
1 can (95g) Sandwich Tuna (drained)
1 lge hard boiled egg
2 slices Bacon (trimmed – I use Weight Watchers)
1 Tomato (I used Roma)
Low Fat Caeser Salad Dressing
Lettuce
Method:
Boil up an egg and set aside to cool.
Chop up bacon, cook lightly, and set aside to cool.
Slice up smoked salmon, break up Tuna, chop tomato and split up the lettuce.
Place all ingredients in a bowl, drizzle caeser salad dressing over top and mix gently.
This is a very filling, tasty lunch that is great to take to work. I usually keep the ingredients separate and have the salad dressing in a small container – then I just mix it up when I am ready to eat.
If I make it when I am home, I usually eat it while the bacon & eggs are still a bit warm – Yum!
Serves 6
225 g Toblerone (plus some extra to sprinkle over top)
¼ cup warm water
¾ cup cream
3 egg whites
Optional: Berries to decorate
Melt chocolate (with the ¼ cup warm water)
Beat cream in a medium bowl until soft peaks form.
Beat egg whites in a small bowl until stiff peaks form.
Using a metal spoon, fold egg whites into cream.
Gently fold half the cream mixture into the chocolate mixture until both are combined, then fold in remaining cream mixture. Spoon into individual dessert dishes and refrigerate approx 6 hours (usually overnight)
Just prior to serving sprinkle shaved chocolate over top and add some berries if desired.
