Chicken Cordon Bleu - Gluten free, Lactose free, low FODMAP

Image courtesy of 4Play - 4 Ingredients

Now before you say…hey, that looks like a professional photo…it is! I made these last night and plum forgot to take a pic. I know…talk about forgetful. But I am being honest here - mine DID look exactly like these, well without the rose petals on the plate of course!

OK these were a W.I.N.N.E.R - even with fussy Mr 12. Now as you know, I don't eat real bread crumbs so I replaced the breadcrumbs with rice crumbs. This served 4 with vegetables on the side.

Ingredients:

• 2 large chicken fillets, sliced in half and beaten until 1cm thick
• 4 rashers of bacon
• 4 slices of tasty cheese (use lactose free if you are lactose intolerant)
• ½ cup rice crumbs, seasoned with salt & pepper

Method:

1. Once you've beaten the chicken fillets to 1cm thick, lay them on baking paper
2. Place the bacon on the chicken breast
3. Place the cheese on top of the bacon
4. Roll up, tucking the ends in, and secure with toothpicks
5. Roll in the rice crumbs until covered, but not too thick
6. Cook in 180 degrees celsius oven for 30-35mins, or until crumbs are golden

D-E-L-icious  XD

Easy meatballs - low FODMAP

I love meatballs. The kids love meatballs. Who doesn't like meatballs? These meatballs are made with low-fat heart-smart lean mince beef and IBS acceptable tomato sauce. This serves 4 with pasta of your choice. You could use gluten-free pasta for celiacs. Or alternatively serve it with rice.

Ingredients:

• 500g lean heart-smart mince beef
• 1 tablespoon gluten-free rice crumbs
• 1 egg
• Tablespoon of sauce or paste of your choice. I find tandoori paste is excellent, but if your tummy can't handle that, a thick sauce of your choice, ie BBQ, thick soy, curry paste, chilli paste, etc
• 2 tablespoons good quality olive oil
• 1 carrot peeled and finely chopped
• 1/2 capsicum finely chopped
• 1 tablespoon celeriac (turnip) peeled and finely chopped
• 1/4 cup stock of your choice
• 680g tomato cooking base (with no hidden ingredients) * see note below
• 1 tablespoon thyme

Method:

1. In a bowl place the egg and whisk briefly, add the mince, sauce/paste and rice crumbs
2. Mix with your hands really well until everything is mixed together
3. In the palm of your hands roll mince into 2cm diameter meatballs. 500g of mince should yield 40-42 meatballs of this size
4. Heat the oil in a large pan and cook the meatballs in batches until browned on both sides. It took me three batches in the pan I was using. It would be faster if you used a large electric frying pan
5. Once you've browned all meatballs on both sides, remove them to a plate
6. To the juices in the pan, add the capsicum, carrot and celeriac (turnip) and the stock
7. Scrape the bottom of the pan so all the bits of browned mince mix with the vegetables and stock
8. Add the thyme and mix well
9. Add the tomato cooking base and mix well
10. Carefully add the meatballs to the sauce, gently pushing them under the surface
11. Bring to the boil, then turn down to a simmer while your pasta or rice is cooking
12. Serve whilst hot either on rice or pasta and your favourite (tummy safe) grated cheese. I used Grana Padano...D-E-L-icious  XD

Note: It's important to check your tomato bases and pasta sauces at the supermarket. Most of them have garlic and onion in them, so if you are following the low FODMAP diet and/or suffer from IBS, you will need to avoid these. This tomato base is the CHEAPEST in Woolworths and is low FODMAP. You can add whatever herbs and spices your tummy can handle while preparing the sauce for your meatballs...or for any bolognaise dish you are making.

Pasta with Creamy Bacon Sauce

This pasta dish is easy, pretty quick and very tasty. Some times nothing beats a huge bowl of carbs! This serves 4 generous serves.

Ingredients:

• 500g spiral pasta
• 4 or 5 mushrooms, chopped
• 200g short cut bacon, diced
• 140g frozen peas, thawed
• 150ml cream
• 6 tablespoons Grana Padano cheese, grated
• Salt and pepper to taste.

Method:

1. Cook pasta as per packet instructions
2. Pan fry bacon in a little oil, until lightly browned, then pour off most of the fat
3. Add mushrooms and peas, then cook on medium heat for 2 minutes
4. Add the cream and stir in the grated cheese
5. Bring mixture to the boil then turn down and simmer for 3 minutes, stirring often
6. Add pasta to the pan, toss thoroughly
7. Season with salt & pepper and sprinkle with additional cheese if desired.  D-E-L-icious  XD

Fettucini Carbonara

This is the easiest fettucini carbonara EVER! It's best served immediately. This is the kind of dish that does not heat well afterwards. So make sure your family is home and ready to eat it fresh from the pan. The egg needs to be slightly runny, so leaving it for later is a no-no! This serves 4 generous serves.

Ingredients:

• 350g fettucini, boiled as per packet instructions
• 6-8 rashers of bacon, rind removed, chopped
• 2 eggs, lightly beaten
• 1 and half cups grated parmesan cheese

Method:

1. While the fettucini is cooking, fry the chopped bacon in a frying pan
2. Once the fettucini is cooked, drain and return to the pan
3. Immediately add the lightly beaten egg and stir through
4. Add the bacon and cheese, stir through and serve immediately

Lovely served in a deep bowl sprinkled with freshly cracked pepper and topped with a bit more parmesan ... D-E-L-icious  XD

PS I don't know what on earth happened with this photo. My phone got a system update and the camera isn't as good as it once was :(

Halloumi with lentil salad

My apologies for not blogging in so long...have been busy with my business and my job. So the other day, out of the blue, hubby brings home some halloumi cheese and a recipe and hints he would like to try it...meaning he would like me to cook it :)

Anyway I looked at the recipe which was so simple and thought: why not? This is salty, sweet and tasty. It's light and healthy, simple, fast and vegetarian.

Ingredients:

• 2 x 400g tins lentils, drained and rinsed
• 1 small red onion, peeled, quartered and thinly sliced
• 1 cucumber, quartered and sliced
• 2 tomatoes, chopped
• 1/2 cup mint leaves, shredded
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 250g halloumi cheese, sliced
• 1 tablespoon olive oil for frying

Method:

1. Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and 2 tablespoons olive oil in a large bowl and toss to combine
2. In a hot non-stick frying pan (I used a griddle) cook halloumi in 1 tablespoon olive oil for 1 minute each side or until golden
3. Drain halloumi on paper towel then place atop the salad...D-E-L-icious  XD

Cottage cheese, tomato & rocket on sour-dough

I remember eating cottage cheese out of the tub as a kid. Nowadays it's available in low-fat so that's what I buy. It's hard not to eat the whole thing in one sitting so I have to be careful ;)

I don't like, nor can I afford, gluten-free bread so I find the next best thing is sour dough bread. Sour dough is NOT safe for all Coeliacs, BUT it is safer for many people and I know from experience that it is definitely better for my tummy. This article has information about research conducted on sour dough bread. It's quite an interesting read and it makes sense as to why I can eat it without any tummy problems. This serves one for lunch.

Ingredients:

• 2 pieces sour dough or gluten free bread
• 2 tablespoons low-fat cottage cheese
• 1/2 tomato, sliced
• Rocket
• Salt & pepper

Method:
Layer the cottage cheese, tomato and rocket on the bread and sprinkle with salt & pepper. Yes, it's that easy! And it's bloody D-E-L-icious  XD

Note: Research has shown that the lacto-bacilli present in sour dough cultures effectively neutralize the toxic components of the wheat gluten molecule responsible for the allergic reaction in celiac-sprue sufferers. So I would say give it a try - it is a whole lot cheaper than buying gluten-free bread.

Topped Potato Skins

These potato skins are to die for. They are very versatile because you can use various toppings. I used low fat tasty cheese and diced ham. I'll admit - this is not a fast cooking recipe - it takes time, but it certainly is easy. This serves four as a side dish, but you could make as many as you want.

Ingredients:

• 3 or 4 large potatoes, cut in half lengthways, then half again (like wedges)
• 1/2 cup low-fat tasty cheese
• 1/2 cup diced ham
• Salt and pepper
• Dried herbs (your choice of flavour)
• Spray oil

Method:

1. Carefully remove the raw potato from the skin leaving about 0.5cm of potato (see above image)
2. After removing as much potato as possible from the skins, lay the skins on a baking tray
3. Spray with spray oil, sprinkle with salt, pepper and herbs
4. Cook in 180 degree celsius oven for 45mins
5. When they come out of the oven they look like the photo below:

The final thing to do is place diced ham on the skins, then top with the cheese. Cook for another 10mins on 180 degrees OR place under a warm-hot grill and watch them. Remove once the cheese has melted...D-E-L-icious  XD

Note: Either make mashed potato or potato salad with the potato you removed from the skins.

Greek Salad

I had never made Greek salad before because I couldn't find a recipe which I liked. So I made up my own. This serves 4 people as a side dish.

Ingredients:

• 3 roma tomatoes, halved lengthways then cut into thirds
• 1 red or green capsicum, halved, then sliced 
• 1 shallot, roughly chopped
• 5 or 6 sun dried tomatoes, cut into 1cm pieces
• 1/4 cup whole Kalamata olives, pitted
• 1/2 cucumber, roughly chopped into chunks
• 200g low-fat fetta cheese, roughly cut into cubes
• 1/4 teaspoon dried oregano

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Freshly ground pepper

Method:

1. Place the fetta on paper towel to soak up any moisture before cubing
2. Toss all salad ingredients into a large bowl (except the fetta)
3. Mix the dressing ingredients well (shaking in a glass jar works best)
4. Pour the dressing over the salad, toss gently
5. Just before serving, add the fetta cubes and toss very lightly.

D-E-L-icious  XD

Fast & Easy Eggs Benedict...the healthy version

I love Eggs Benedict. Who doesn't? But the cheesy sauce is not good for me so I make my own version of Eggs Benedict without the sauce. What? I hear you say...No sauce? That's right! However is is lean, full of protein and gives sustainable energy for hours without the heavy feeling of sauce sitting in your stomach. It's easy, fast and very tasty. This serves 1.

Ingredients:

• 1 egg
• 1 piece of grainy or wholemeal bread
• Spray of olive oil
• Small handful of shaved ham (I used triple smoked low-fat ham)
• 1/4 cup grated low fat tasty cheese

Method:

1. Lightly toast your piece of bread under the grill (one side only)
2. While the bread is toasting, fry your egg in spray olive oil
3. Remove the toast from the grill, turn over and place on a plate
4. Once the egg is nearly cooked (don't over cook it as it needs to go under the grill) place the egg sunny side up on your piece of toast
5. Lay the shaved ham over the egg
6. Place the grated cheese over the ham
7. Grill for a few minutes until the cheese has melted. Watch carefully or the toast will burn.

D-E-L-icious  XD

Skinny Cheese & Herb Muffins

These muffins are low in fat, contain no oil or butter and are very tasty. They are versatile because you can add extra ingredients like ham pieces, chunks of bacon, shallots, and any herbs you want. I used mixed herbs in this batch with low-fat tasty cheese. This quantity makes 24 medium sized muffins.

Ingredients:

• 1 egg
• 1/2 cup low-fat milk
• 2 cups grated low-fat tasty cheese
• 1 small onion, peeled and finely diced
• 1 cup self-raising flour
• 1 teaspoon baking powder
• Pinch of salt and freshly cracked pepper
• 1/4 teaspoon dried herbs of your choice
• *optional: small pieces of ham or bacon, shallots, corn kernels , grated carrot or pumpkin, fetta cheese

Method:

1. Pre-heat oven at 190 degrees celsius for 10mins.
2. Whisk egg and milk together
3. Stir in cheese, onion, dry ingredients and any optional ingredients
4. If you've added optional ingredients, you may need to add extra milk to loosen it up a bit. However the mixture should NOT be runny as these muffins turn out quite moist
5. Spoon the mixture into a greased muffin tray and bake at 190 degrees celsius for 10-15mins

D-E-L-icious  XD

Lentil & Cheese Bake

This is my oldest recipe. I acquired this recipe when I was about 18yrs old. Every time I make it I get praise for it because it is extremely luscious…and very very healthy. It serves 4 and is an excellent dish for Vegetarians. We always have it with a salad, but it can also be served with warm vegies. It is really really nice cold too. So if you have leftovers (we never do lol) then just pop it in the fridge for lunch tomorrow.

Ingredients:

• 3/4 cup green lentils
• 1 and 1/2 cups grated tasty cheese
• 1 and 1/2 tsp vegemite
• Salt and pepper
• 1 stick celery chopped fine
• 1 cup red kidney beans, rinsed and drained
• 2 onions, chopped fine
• 2 eggs
• 2 tomatoes, thinly sliced

Method:

1. Cook the lentils in boiling water for about 20mins. Drain and place in a large bowl
2. Place onions in a saucepan on the stove. Add 1/4 cup water, some salt and pepper and stir often. Cook for about 10mins until they are clear. I do this instead of frying - it eliminates the need for oil!
3. Place the onions and beaten eggs in the bowl with the lentils and mix through
4. Add and mix through the vegemite, celery, beans and 1 cup of the grated cheese (set the other 1/2 cup aside
5. Pour the mixture into a loaf tin which has been sprayed with spray oil. Flatten the mixture out
6. Lay the sliced tomatoes over the top, then the remaining grated cheese
7. Bake in a 200 degrees oven for 35 minutes or until the cheese on top is melted and brown

D-E-L-icious  XD