Enjoy Recipes 2u

This chicken spaghetti casserole is low in calories and can make easily be made ahead .The recipe makes two casseroles ,so enjoy for one of dinner and freeze the other for later , or serve as a main course at large family gatherings . Ingredients Serves 4 1 tbsp olive oil thinly pared rind of 1 lemon 1 tbsp fresh ginger, chopped 1 tsp sugar salt 250 g chicken stock 250 g dried spaghetti 4 tbsp butter 225 g skinless, boneless     chicken breast, diced 1 red onion ,chopped leaves from 2 bunches of     flat leaf parsley method 1 .Heat the olive oil in a heavy based saucepan .Add the lemon rind and cook over low heat ,stirring frequently for 5 minutes .Stir in the ginger and sugar , season with salt and cook , stirring constantly for a further 2 minutes .Pour in the chicken stock ,bring to the boil then cook for 5 minutes. 2 . Meanwhile ,bring a large heavy based saucepan of lightly salted water to the boil .Add the pasta ,return to the boil for 10 minutes or until ten

 I love salads for lunch , but in order to actually fill me up and not have me rummaging through the pantry an hour later , it has to be a good , filling salad. There's where all of this comes in . If you keep some fresh veggies on hand , this only takes a few moments to whip up and it tastes like a fancy , gourmet restaurant salad -without the fancy gourmet restaurant calories .This little bowl packs a punch with a whopping 40 grams of protein and at under 400 calories , it fits in perfectly to a healthy diet . I ngredients Serves 4  vegetable oil spray 115 skinless chicken breast ,     cut length ways ,horizontally dressing 1 tbsp lemon grass ,shredded 1 small green chilly, chopped 3 tbsp lime juice 1 cm fresh ginger 11/2 tsp sugar 2 tbsp orange juice 3 fl oz water 11/2 tsp cornflour salad 25 g rice vermicelli 50 g peppers, deseeded 50 g carrots 50 g courgette 50 g mangetout 50 g baby corn 50 g broccoli florets 50 g pak choi 4 tbsp roughly chopped fresh

       Quick  , easy ,healthy and delicious recipe for you .Try  Coriander Chicken with Plain Yogurt with overnight-blueberry-coffee-cake.    easy-carrot-cake.   Enjoy ! Ingredients Serves 4 1 bunch of fresh coriander 1 tbsp corn oil 115 g skinless, boneless chicken breasts 1 tsp cornflour 1 tbsp water 90 ml plain yogurt 2 tbsp reduced fat light cream 175 ml chicken stock 2 tbsp lime juice 2 garlic cloves, chopped 1 shallot ,chopped 1 tomato ,peeled and chopped salt and pepper method 1 .Set aside a few coriander sprigs for a garnish and coarsely chop the remainder .Heat the corn oil in a heavy based frying pan , add the chicken and cook over medium heat for 5 minutes on each side or until the juices run clear .Remove from the pan and keep warm . 2 .Mix the corn flour and water until smooth .Stir in the yogurt and cream .Pour the chicken stock and lime juice into the frying pan and add the garlic and shallot .Reduce the heat and simmer for 1 minute .Stir the tomato