Chicken, veg & mushroom sauce

Mushroom sauce not shown

Ingredients Serves 2

  • 2 chicken breast fillet steamed or pan-fry
  • 1qty mushroom sauce see previous posts for recipe
  • 2 handful baby spinach
  • 1/2 red capsicum cut go strips
  • 1 carrot cut into batons
  • 1/2 cup organic green beans
  • 1 cup potato gems

Also need

  • Cooking spray
  • Baking tray


  1. Cook chicken to your liking
  2. Bake potato gems 180*c preheated oven for 15-20minutes on baking tray. Spray gems with cooking spray
  3. Make mushroom sauce
  4. Steam green beans for 4 minutes in microwave dish
  5. Slice capsicum and carrot as above
  6. Serve chicken on spinach with Mushroom sauce in ramekin on the side.
  7. Serve vegetables on plate with chicken

Chicken Vegetables & Rice

Ingredients serves 2

  • 2 chicken breast fillet steamed
  • 2/3 cup cooked organic basmati
  • 1 cup organic mixed celery, capsicum, corn
  • 1 zucchini steamed
  • 1tb lite french dressing


  • Cook rice by absorption method
  • Cook chicken in microwave steamer with water on bottom of steamer for 10minutes
  • Cook zucchini for 4minutes in microwave bowl
  • Cook corn 3 minutes in microwave bowl
  • Cut celery, capsicum mix well with cooked corn
  • Add lite french dressing to corn mix
  • Divide ingredients between 2 serving plates.

Apricot chicken

Serves 2

  • 1 tin apricots w juice
  • 1 sprinkle of each spice: organic garlic powder, organic paprika, cumin, coriander powder, cardamom powder, chili flakes
  • 1 sachet tomato paste
  • 2 antibiotic free chicken breast fillets,

Serve with

  • 1 cup baby spinach
  • 1 cup organic broccoli
  • 1 cup cauliflower rice
  • 2 tb yogurt


  1. Place all ingredients upto the serve with, into slow cooker and cook on low for 4-5hrs until chicken is cooked through
  2. Steam broccoli in microwave bowl 4 minutes
  3. Cook cauli rice in microwave bowl forc4 minutes
  4. Serve with spinach and yogurt

Tom yum gai w coconut cream

Serves 2

  • 1 large chicken breast fillet sliced into strips then halved
  • 1/2 onion sliced
  • 1/2 red capsicum (bell pepper) sliced
  • 3 mushroom sliced
  • 1 handful fresh coriander
  • 1tsp fresh thai basil
  • 1 lemongrass stalk smashed and sliced finely
  • 1 tom yum paste
  • 1 cup coconut cream
  • 2 kaffiir lime leaves


  1. Slice ingredients as listed
  2. Pan fry chicken in non stick skillet until cooked then remove from pan.
  3. Add remaining ingredients to pan and cook until vegetables are cooked through.
  4. Add chicken back into pan with any juices and stir fry until its hot
  5. Serve hot.

Sweet Chili & Paprika Chicken

Ingredients Serves 2

  • 2 chicken thighs skinless boneless

Marinade for chicken

  • 1tsp Organic garlic powder
  • 1tsp organic paprika powder
  • 1tsp keens curry powder
  • 2Tb housemade sweet chili sauce


  • 1 1/2Tb Dijon mustard
  • 1tb Honey
  • 1tb Maple syrup
  • 1tb Apple cider vinegar
  • 1tsp fennel seeds


  • 1 organic zucchini
  • 1cup Brussels sprouts
  • 1 cup kale fresh from vegepod
  • 6 cherry tomatoes halved
  • 2x 15g feta cubed
  • 1tb organic extra virgin olive oil


  1. Mix marinade together. Add chicken mix well in a bowl. Cover and marinate 2hrs minimum
  2. Mix dressing together and place into 2 sauce ramekins, cover keep in fridge until serving.
  3. Cut tomatoes and brussells in half and slice zucchini . Destem kale. Place in takeaway container with lid until cooking the chicken.
  4. Place oil in non stick skillet and cook chicken but reserve marinade. Remove chicken from pan.
  5. Cook brussels, zucchini and kale with tomatoes in skillet. Serve with chicken.
  6. Heat marinade in saucepan and serve over chicken. Drizzle dressing over everything.
  7. Or serve vegetables hot


Ingredients serves 2

  1. 2 chicken breast fillets
  2. 3tb Organic flour to dust
  3. 1 organic egg beaten
  4. 2 handfuls breadcrumbs/panko crumbs
  5. 2 bacon middle cut rashers
  6. 1/4 cup parmesan
  7. 1/2 qty parmigiana sauce


  1. Flatten chicken breast with meat mallot in ziplock bag.
  2. HaveHaveDip 3 takeout containers 1 for flour, 1 fir egg beat it with fork, 1 for breadcrumbs/panko
  3. Dip chicken into organic flour, then beaten egg, then breadcrumbs/panko.
  4. Preheat oven 180*c
  5. Pan fry lightly until crumb is brown. Remove from pan (it will continue to cook in you oven.)
  6. Spread 1 ladle sauce in bottom of ovenproof dish. Place chicken on the top.
  7. Place bacon on top of chicken.
  8. Then ladle more sauce on top of bacon.
  9. Top with parmesan cheese.
  10. Bake in a oven 30minutes.
  11. If serving with wedges place in oven at same time.

Parmigiana sauce serves 4

  • 400g tomato soup or passatta
  • 2 garlic cloves diced
  • 1 small onion diced
  • 1tb mixed herbs
  • 1tb chopped fresh basil


  1. Mix all ingredient together in a pot and cook on medium on stove until boiling.
  2. Use as directed above.
  3. This sauce also can be used for you pasta or seafood.

Serve parmigiana with steamed vegetables, wedges or chips and salad

Tuesdays Menu

Breakfast: boil 1 organic egg to your liking then slice. Add ingredients in photo to plate, top with egg. (Cook 1 chicken breast fillet in microwave steamer for 10minutes then slice or panfry in non stick skillet with cooking spray until cooked through)

Lunch chicken and leek sauce separate post

Dinner : homemade pumpkin soup(see separate post) & sourdough, toasted Turkey, lettuce, tomato sandwhich thin burgerbun

Mexican burrittos

Recipe serves 6

  • 1/2 red onion sliced
  • 2 chicken breast fillets sliced into strips
  • 1 packet salt reduced burritto seasoning
  • 1 can organic tomatoes
  • 1 can organic kidney beans drained
  • 1 cup organic corn
  • 1 jar salsa mild
  • 1 cup cooked basmati rice
  • 6 jalapeno slices
  • 1 handful fresh coriander
  • 6 lebanese bread


  1. Place onion, chicken, seasoning and tomatoes in skillet and cook until chicken almost cooked through
  2. Add remaining ingredients except lebanese bread. Cook and mix well until all combined.
  3. Place 1 ladel into each lebanese bread, fold ends in and wrap
  4. Place on foil on sandwhich press a nd cook with lid down until light goes green.
  5. These can be premade a day before wrapped individually in foil then next day reheat in sandwhich press in foil.

Wednesday’s menu

Breakfast creamed corn ham soup see prev post for recipe

Lunch leftover meatloaf, mash, beans

Dinner Dr Gundry’s plant paradox chicken curry adapted. I swapped bok choy with organic zucchini, served with ‘cauli rice’