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’

Baked panko cheese nuggets

Ingredients

  • Chicken tenders cubed
  • Beaten egg
  • Organic flour
  • Panko crumbs
  • Gluten free breadcrumbs
  • Shredded cheese

Serve with

  • Kewpie mayo
  • Black Sesame seeds

Method

  1. Cut chicken into cubes
  2. Add flour to takeout container #1
  3. Beat egg in takeout container #2
  4. Place panko, cheese , breadcrumbs, mix well into takeout container #3
  5. Preheat oven 180*c
  6. Dip chicken into flour then egg then crumbs. Place on tray.
  7. Spray both sides nuggets place on wire rack sprayed with cooking spray over tray
  8. Bake 25minutes
  9. Drizzle kewpie over top and sprinkle with sesame seeds

Tandoori chicken plate

Tandoori chicken serves 2

  • 2tb Tandoori paste from jar
  • 2tb jalna yogurt latose free
  • 2 chicken breast fillets thick cubes.

Method

  1. Mix yogurt with tandoori paste.
  2. Cut chicken into cubes.
  3. Add chicken to yogurt and mix well.
  4. Marinate chicken for minimum 1hr.
  5. Preheat oven 180*c
  6. Then marinated chicken thread onto skewers.
  7. *see vegetables below
  8. Bake with skewers sitting over ovenproof casserole dish, for 25minutes in preheated oven
  9. Serve tandoori chicken on or off skewers with sides

Sides

  • Cooked basmati rice
  • Mango chutney
  • Cucumber slices
  • Fresh pineapple
  • Sprinkle Paprika, cumin, garlic powder on mixed vegetables (yellow squash, carrot, capsicum) with 1tsp organic olive oil, 1tsp organic butter. *bake at same time as chicken.

Cantonese chicken salad

Ingredients Serves 2

  • 1/2 qty Cantonese sauce
  • 1 large chicken breast fillet cubed
  • 1/8 organic red cabbage
  • 1/8 organic white cabbage
  • 1 organic green shallot
  • 1 organic carrot grated
  • 1 organic zucchini sliced

Method

  • Cut chicken and marinate on sauce minimum 2hrs preferably overnight
  • Cut salad place on platter
  • Cook ( reserve marinade), chicken until brown char grilled but not burnt.
  • Heat marinade and drizzle over vegetables and chicken on platter
  • Serve with basmati rice

Thai green curry chicken

Ingredients serves 2

  • 2 chicken breast fillets cubed
  • 1tsp pure sesame oil
  • 3tsp thai five tastes green curry paste
  • 1tb Thai fish sauce
  • 1tsp organic raw sugar
  • 1 cup McCain Thai stir-fry vegetables
  • 1/2 cup organic coconut cream

Serve with

  • 1 cup cooked jasmine rice

Method

  1. Cut chicken into cubes
  2. Cook rice 1/2 cup raw w 1 cup water in microwave bowl. Cook for 10min then fluff w fork. Dont drain.
  3. Add sesame oil to non stick skillet with chicken. Cook until chicken is 3/4 cooked through.
  4. Add remaining ingredients and stir fry until chicken is cooked.
  5. Serve with 1/2cup rice per serve.

Chicken tenders

  • 4 chicken tenderloins split in half down middle
Seasoned flour:
  • 1 light handful organic self raising flour
  • Lite pinch sea-salt
  • Lite pinch black pepper
Sauce:
  • 1tb raw Honey
  • 1tb lite soy
  • 1tb Fresh coriander
  • 1tb Organic butter
  • 1 1/2 tb Sriarcha

Method

  1. Preheat oven 180*c
  2. Dust lightly with organic sr flour, sea-salt, black pepper
  3. Mix sauce ingredients together
  4. Toss dusted tenders in sauce
  5. Mix well
  6. Bake on sprayed oven rack
  7. Bake for 20min

Wings

Pesto chicken

Spread chicken with pestoCook on side without pesto first until sides turn whiteFlip then cook pesto sideSteam vegetables in microwave and serve with leftover roast potato reheated in microwave

Honey/soy chicken

Ingredients Serves 2

  • 1 Lee kumkee Honey/soy sauce packet,
  • 1 large chicken breast fillet cubed,
  • 1 carrot sliced ,
  • 1 vegepod capsicum cut into strips,
  • 1 handful wombok leaves from vegepod sliced.
  • Serve with konjac rice

Method

  1. Chop ingredient as listed
  2. Stir fry meat then when almost cooked add remaining ingredients
  3. Drain rice in strainer under running water
  4. Heat rice in serving bowl then  add remaining meal.

Chicken seasonings

  • All purpose seasoning
  • Sea salt and black pepper
  • Sweet Chili sauce
  • Garlic butter
  • Herb butter
  • Dijon and honey
  • Sriarcha and honey
  • Coriander and lime
  • Cumin, oregano, garlic
  • Taco seasoning
  • Cajun
  • Creole

Sauces

  • Teriyaki sauce
  • Oyster sauce
  • BBQ sauce
  • Honey, mayo, mustard , maple
  • Aioli
  • Lemon
  • Garlic sauce
  • Mushroom sauce
  • Bacon, cheese, mushroom and shallot or parsley
  • Tomato salsa
  • Curry
  • tandoori
  • Chutney
  • Tomato and basil thyme
  • Tomato garlic oregano parsley basil
  • Ginger and soy
  • Cheese or mornay sauce
  • White wine and parsley
  • Chorizo