What's for Lunch & Supper?

15/05/2017

Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight! Super quick, easy and SO delicious.
Ingredients
Gluten free
Meat
4 boneless skinless chicken breasts
6 cloves Garlic
1 tbsp Rosemary, fresh leaves
1 Salt and fresh ground pepper
1 stick Butter
1/2 cup Reduced fat 4-cheese
Mix all ingrediants together and mix it with the chicken
Bake in oven at 160c to 180c for 40 to 45min

15/03/2017

INGREDIENTS
TOMATO SAUCE

2 tablespoons olive oil

½ sweet onion, diced

1 garlic clove, minced

One 15-ounce can crushed tomatoes

2 tablespoons chopped basil

Salt and freshly ground black pepper

STUFFED CHICKEN

2 tablespoons olive oil

½ sweet onion, thinly sliced

2 garlic cloves, minced

4 cups spinach

Salt and freshly ground black pepper

1 cup shredded mozzarella cheese

½ cup shredded Parmesan cheese

6 thin chicken breast cutlets

2 cups seasoned bread crumbs (Italian bread crumbs with herbs and seasonings)

1 cup sliced fresh mozzarella cheese

Chopped fresh basil, for garnish (about ¼ cup)

DIRECTIONS
1. Preheat the oven to 375°F.

2. MAKE THE TOMATO SAUCE: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Add the tomatoes and bring to a simmer. Cover and simmer until the sauce is flavorful, 25 to 30 minutes. Stir in the basil and season with salt and pepper.

4. WHILE THE SAUCE SIMMERS, MAKE THE STUFFED CHICKEN: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes.

5. Add the garlic and spinach; cook until the spinach is fully wilted, 3 to 5 minutes. Season with salt and pepper. Let cool slightly, about 5 minutes, then stir the shredded mozzarella and Parmesan cheeses into the spinach.

6. Lay the chicken cutlets on a clean cutting board. Place about ¼ cup spinach mixture on one end of a cutlet, then roll the cutlet to encase the filling. If you have trouble keeping the cutlet together, secure it with a toothpick. Repeat with the remaining cutlets and filling.

7. Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside.

8. ASSEMBLE THE DISH: Pour the tomato sauce into a large casserole. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with slices of fresh mozzarella.

9. Bake until the chicken is cooked through, the sauce is bubbly and the cheese is melted, 30 to 40 minutes. Let cool 10 to 15 minutes. Garnish with chopped basil and serve.

12/04/2016

Ingredients:
2 chicken Fillets cut into very thin strips.
Salt and Pepper
I beaten egg (very small or ¾ of a medium egg) beaten
35g plain flour
1 onion, 1 yellow pepper, 1 red pepper, 1 red chilli all finely diced
2 Crushed garlic cloves
Dash of light soy and 1 tbsp of Sweet Chilli sauce
Mix the flour, egg and salt and pepper into a batter and coat the chicken in it. Spray a baking tray with frylite. Spread the chicken evenly over the baking tray. Cook on a medium heat in the oven, stirring occasionally. Spray with more fry lite if needed. And bake until crispy. Stirfry the garlic onion peppers and chilli in frylite then add the cooked battered chicken to the pan a dash of light soy and a tablespoon of sweet chilli sauce. Cook until it goes sticky and serve with some basmati rice or fine noodles.

17/02/2016

Ingredients. 6 servings
1 (16 ounce) package rotini pasta,
uncooked 2 tablespoons butter,
3 tablespoons extra-virgin olive oil,
2 cups broccoli florets,
finely chopped 2 tablespoons all-purpose flour,
1 cup chicken broth
1 cup milk,
salt and pepper to taste,
1/4 tsp chipotle chile powder (optional) or normal chili powder,
2 cups Cheddar cheese,
shredded 1/4 cup onion,
finely diced 1 pound ground chicken,
1 cup sour cream (optional)

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed. Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat. Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes. Preheat oven broiler to High. Lightly grease 9x13 inch baking dish. Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese. Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

30/06/2015

24/06/2015

What's for lunch

24/06/2015

Specials for this cold day.

18/06/2015

Special tomorrow. 4 Zinger Wings & Chips R20

17/06/2015

Morning all. This is the menu for this week. The menu will have more items next week.
Please phone to find out what is for lunch or supper?

15/06/2015