Minestrone Soup
From Single Serve
1 cup water or stock
1 cup Italian style tomato sauce
¼ cup pasta
½ a brown onion
1 clove garlic
1 small carrot
1 celery stalk
¼ green capsicum (bell pepper)
¼ red capsicum (bell pepper)
½ small zucchini (courgette)
½ cup canned kidney beans
Pinch of salt
Parmesan cheese to serve
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Drain the beans and rinse them until the water runs clear and free of bubbles.
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Dice the vegetables and slice the garlic finely.
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Place the stock and tomato sauce in a saucepan and bring them to the boil.
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Add the onions and garlic, carrot, celery, capsicums, pasta and salt.
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Cover the pot and reduce the heat.
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Simmer gently for ten minutes then add the beans and zucchini.
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Simmer for another two minutes then serve topped with grated parmesan cheese.
Orange Chicken
From Single Serve
1-2 chicken thigh fillets
½ an orange, juice and rind
1 tsp. brown sugar
2 tbsp. mayonnaise
Salad leaves to serve
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Trim the chicken thigh of excess fat and cut it into three strips.
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Place the chicken in a steamer lined with baking paper.
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Steam the chicken for about five minutes.
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Grate the orange rind finely and mix it with the mayonnaise.
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When the chicken is cooked, place a small fry pan over a medium heat.
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Heat the orange juice and sugar until it begins to bubble.
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Add the chicken and its juices to the pan and fry in the orange sauce for thirty seconds each side.
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Serve topped with mayonnaise with a salad or vegetables of your choice.
Healthy Eggs Florentine
From SIngle Slim
1 slice of good quality toast
1 or 2 free range eggs
1 cup washed spinach leaves
1 tbsp. natural, full cream yoghurt
1 tsp. Dijon mustard
½ tsp. white wine vinegar
½ tsp. salt
Extra salt and Pepper to taste
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Fill a small fry pan with water and bring it to a simmer, adding the half teaspoon of salt.
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Place the spinach leaves in a sieve over the simmering water and pour two or three ladles of water over them until they wilt.
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Place the spinach on paper towel to absorb the excess moisture and cover to keep warm.
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Break the eggs into the simmering water and poach gently for two to three minutes.
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Mix the yoghurt and mustard and vinegar to form a sauce.
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Place the spinach on the toast topped with the eggs and sauce then add salt and pepper to taste.