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Chinese chicken with potatoes on the way to the Mediterranean:

Chicken Mediterranean delicious

Ingredients:

300 ml of chicken stock

350-500 g of chicken drumsticks with skin and bones Onion, minced.

Carrot cut into cubes, soft

2cloves of garlic chopped into slices

 450g canned tomatoes

 1tablespoon of dried herbs mixed with

 1tablespoon of olive oil

 650g potatoes cut into pieces the size of a

Salt and pepper

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The Way:

Preheat a large saucepan and put the chicken drumsticks. Cook for a few minutes on each side until they become full color to a golden brown and then remove them

Add the onions and carrots to the pan with a pinch of salt and fry stirring for about 6 minutes then add the garlic and continue cooking for a couple of minutes additional

Add the chicken back to the pot marinade with a lid and let it simmer gently for 20 minutes or so until the chicken is cooked and the sauce thick

Boil the potatoes in a saucepan of boiling water for 10-12 minutes or until tender and cooked

Then made the dish

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Chicken tagine with apricots

Chicken and apricot stew:

Note:  Reduce this recipe quick and easy calories by using less amount of oil and chicken fat.

Ingredients:

  • Fill a spoonful of olive oil
  • Large onion cut
  • Fill one teaspoon root ginger grated
  • Knots of garlic grated
  • 4 chicken boneless chicken (without the bones) cut slices
  • Filling two tablespoons of allspice, a spice mixed (look for the Spice section at the store)
  • 150 beauty red lens
  • 12 apricot ready to eat, shredded flesh finely
  • Lemon Juiced
  • 800 ml chicken stock
  • The amount of mint or coriander, grated
  • The number of seeds rum

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The Way:

  1. Heat a tablespoon of olive oil in the pan, and then add the onion, ginger, garlic, and spices, cook this mixture for about 8 minutes until the onion is soft.
  2. Then add the chicken and leave it for 5 minutes or until the chicken is cooked completely
  3. Add a mixture of spices and lemon juice
  4. Heart in 800 ml of broth or water and simmer over low heat, stir the mixture with herbs, seeds, rum.
  5. Served with rice or couscous

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Chicken kebab with mash, bully spring

Think grilled chicken of the best ways to cut calories while enjoying the wonderful taste, and fattoush a traditional toast roasting a good raising proportion of the calories and fat but the (after fat with olive oil if you want it) is considered a good alternative contains a low percentage of fat.Think grilled chicken of the best ways to cut calories while enjoying the wonderful taste, and fattoush a traditional toast roasting a good raising proportion of the calories and fat but the (after fat with olive oil if you want it) is considered a good alternative contains a low percentage of fat.

Ingredients:

  • 2 Pitta, it is split in half.
  • 2 chicken breast without bones, the cut slices
  • Fill a tablespoon of puree
  • Olive oil
  • 1 a lemon, they are his age
  • A little knot of garlic, chop it
  • Fill the teaspoon sumac (optional)
  • 120 g radishes, cut slices
  • 1 cucumber, grated or divided in half, without seeds and sliced
  • The heart of the lost small, cut large pieces
  • Onion three cut two rings, the segments are thin

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The Way:

  1. Homs semi-finished bread Greek until it becomes crispy and the color of his son, and then replicated into large pieces and set aside.
  2. Mix the sliced chicken area and two tablespoons of olive oil, spices, salt and pepper, and then stitched them in the form of a swam to the bamboo pickled.
  3. The tops of the sun, stirring every now and then, for 6-10 minutes or until cooked.
  4. In the meantime, mix the filling a tablespoon of olive oil with lemon juice, garlic and sumac (if using), salt and pepper, put the remaining ingredients in a bowl and then the heart through a piece of cloth
  5. Add the bread and back again.
  6. Served with chicken skewers.

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Pineapple covered bulk with cinnamon

Noticeable as possible when you finish your meal with something sweet without a lot of effort or a lot of calories.

Ingredients:

  • Rind and juice of a lemon one
  • Tablespoons of pure honey
  • Splashed two of ground cinnamon
  • A little spray coconut good conflict
  • Two small tablespoons of the screen and the product
  • 150g of cheese low-fat too
  • Two small tablespoons of butter
  • Love fresh pineapple cut into 7 triangles long, remains of the peel and pulp.

 

 

 

 

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The Way:

  1.  Mix the juice of half a lemon zest with a tablespoon of honey and a sprinkle of cinnamon and nutmeg. Put this sauce aside. The movement of powdered sugar and a pinch of cinnamon in the front.
  2.  Preheat the butter and the remaining honey in a frying pan don’t stick until dissolved. Add the pineapple and cook over high heat for 7 minutes, turning gradually to the caramel. Pour in the lemon sauce flavoring all for a few seconds. Add pineapple to a boil with the sauce.
  3.  Serve immediately sprinkled with the remaining lemon peel. Submit to his side, a dollop of cottage cheese with cinnamon.

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Casserole beef Moroccan lemon and olives:

An important tip to break the table of the Lamb African aromatic with lemon flavor, try using minced meat thin to reduce the proportion of fat and calories, use olive oil or sunflower oil to improve onion much better health than vegetable oil or butter.

Ingredients:

  • 3 onions grated two
  • 450 GM minced meat
  • Flavour, taste and lemon juice non-waxy, lemon, divided into four sections
  • Filling teaspoon ground cumin
  • Filling teaspoon ground cinnamon
  • A small amount of Cayenne pepper
  • A small pack of parsley with flat sheets is cut
  • Fill 2.5 tbsp of olive oil
  • A piece of a finger size of a thumb, peeled company.
  • 1 red pepper, remove the seeds from them seem human. finely
  • A handful of strands of saffron
  • 220 ml of broth lamb
  • Fill a tablespoon of tomato juice
  • 90 g of olive calamine black loose nuclear
  • A small bundle of cilantro
  • Toasted bun, to the

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The Way:

  • Place the onions in the food processor and run it until you chop the onion completely
  • Place the Lamb nectar, lemon, spices, parsley and half the onion in a large vase, the heart of the mixture with your hands until well blend the ingredients together, then cut the mixture in the form of small balls the size of walnuts.
  • Preheat the oil in a large fire-resistant or casserole with a lid, then put the rest of onions, ginger, pepper, and saffron, and leave the mixture to simmer for 5 minutes until the onion becomes soft and changes its color.
  • Put lemon juice, broth, tomato juice and olives and boil them.
  • Then add the mince once, then turn down the heat and covering the floor cover, and leave it for 20 minutes with stirring meat chopped twice.
  • Remove the soft air and add the coriander and cut the lemon and the heart with their pieces of meat.
  • Lift the lid and leave the mixture for another 10 minutes on the fire until the ratio of the liquid and become thicker.
  • Provides floor with couscous, or toast and fresh

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Shoulder of lamb with a layer of Roman viscous:

Ingredients:

  • 5 a decade of grated garlic
  • Filling 2.5 teaspoons ground cinnamon
  • Fill 2.5 teaspoons of ground cumin
  • Fill a tablespoon of dried spices
  • A large lemon, divided into four sections, with the removal of the seed
  • 1.5 kg of bones of a shoulder joint of lamb
  • Number 3 Red onions cut slices
  • Juice box Roman
  • Fill 2.5 tbsp of pure honey
  • 280 GM natural yogurt
  • 160 GM of the seeds of the Romans or the seeds of the Roman one fresh
  • A handful of mint leaves the article

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The Way:

  • Place the garlic, cinnamon, spices, and lemon in a blender in addition to filling the teaspoon of salt and 2 teaspoon pepper brown, and blend until the mixture is smooth.
  • Place the lamb on a large hot plate and then place water, pickling clicks it. Knead the Lamb whole and leave it for 24 hours in the refrigerator or up period for two days.
  • Remove the Lamb from the refrigerator an hour before cooking, preheat the oven until the temperature of 160/130
  • Sprinkle the onions around the lamb with putting some of it down, pour the juice of the Romans, covered the lamb with paper and simmer for 4.5 hours
  • Remove the paper and pour the juice of the Romans fleshy freely from the page in a large vase and then add the honey.
  • Increase the oven temperature so that up to 220/200, cover the Lamb again and simmer for 30 minutes.
  • In the meantime, keep the cooking liquid, bubbling over high temperature until reduced and becomes a thick and sweet Note – This may take a time period of 40 minutes.
  • Pour a layer of Roman viscous over the lamb and onions and then return the oven temperature as it was for 30 minutes, and then remove the cover and even said the energy sticky and on the verge of monopoly becomes mutton lane.
  • Mix the yogurt and most of the seeds of rum and mint leaves in a small vase, cut the Lamb on the table and presented it with the onion wet, yogurt, rum, sprinkle the rest of seeds of the Romans, provided with a meal.

Baked Lemon Chicken with Mushroom Sauce:

“A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!”

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Tips
Watching your sodium? Look for low-salt or no-salt-added chicken broth and canned tomatoes and eliminate salt in a recipe. Of course, regular broth and tomatoes work as well.

This soup makes a perfect pre-activity meal – fast for the cook to make, and nutritious for the kids.

Minestrone is the perfect soup to use leftover little bits of vegetables like peas and broccoli.

 

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