Monday’s menu

Breakfast: (still crook,  not 100% today so taking it easy on my gut)

My breakfast

Lettuce, nitrate free bacon, organic egg, ranch dressing

Hubbys breakfast

Balsamic vinegar, spinach, tomato, bacon, Portobello mushrooms

Morning tea kombucha

Lunch: chicken & organic pea soup

Afternoon tea: dry ginger ale zero sugar


Crumbed tenders #1, garden salad, chips, sweet chili

Crumbed tenders #2, Thai sweet chili sauce

Crumbed Tenders 

Ingredients serves 2 makes 6 pieces

  • Crumbing mixture #1 rice flour organic garlic sea salt black pepper thyme
  • Crumbing mix #2 couscous, plain flour, thyme, paprika, parmesan,
  • 1 beaten organic egg
  • 6 chicken tenders


  1. flatten tenders with mallet first in zip lock bag so it’s not sticky
  2. Beat egg put into tray
  3. Mix crumbing mix #1  place on a plate and mix #2 put on separate plate for dipping
  4. Dip chicken pieces one at time on both sides in egg then drain and dip into crumbing mix #1 or #2
  5. Place rack over a baking tray, a lined metal baking rack with baking paper on a rack
  6. then place chicken on paper on rack. Cover when all done place in fridge for 10-20minutes before baking in 180*c oven preheated
  7. Spray chicken with cooking spray on both sides
  8. Cook chicken on paper lined rack with rack over oven tray.
  9. Place water in oven tray so oven steams while cooking.
  10. Cook for 15-20 minutes *If serving chips, cook 20 frozen straight cut chips at same time on separate tray.
  11. Serve 3 tenders with 1tb sweet chili sauce , 1/2 qty garden salad and 10 baked chips per person

Garden salad

Ingredients serves 2

  • 4 cos leaves
  • 6 cherry tomatoes sliced in half
  • 5 slices cucumber sliced in half
  • 1/2 cheek red capsicum sliced
  • 1/2 avocado sliced into cubes
  • 1tb lite French dressing


  1. Slice as listed.
  2. Add all ingredient to salad bowl.