Roasted Pumpkin , Chicken and Ricotta Cannelloni

This recipe is from the New Zealand Healthy Food Guide.  I used ground beef instead of the chicken.  I also used real cannelloni tubes instead of fluffing about with the lasagne.  It is an awesome recipe.  Makes 4 big serves, even for greedy people like me.

Chicken with Corn & Feta Salsa

Here's that recipe that I mentioned the other day

I discovered something new today thanks to Angela at Oh She Glows: Coconut butter. It's as easy as putting shredded coconut in your food processor and blending for 10 minutes. I'd never even really heard about coconut butter before let alone think about making it myself. Such a good idea and it would be fantastic as a topping for various goodies.

I made some myself tonight, but I may have to make a little more tomorrow so I can fill up my jar.

Slow Cooked Barbeque Chicken

I got this recipe from Allrecipes.com, but modified it a little to suit my taste.

1 whole chicken cut up or 3-4 chicken breasts
1 medium onion, thinly sliced
  500ml bottle barbecue sauce
3/4 cup regular cola

1 large carrot, chopped into large chunks

1 teaspoon chopped garlic

Add chicken and onion to slow cooker

Pour in cola

 

Add 500ml bottle of Barbecue sauce

 Add chopped carrot and garlic

 

 

Cook on low for 6-8 hours.  When ready serve with rice.

Review:  I'd give this one 3.5 out of 5.  I think it depends a lot on what barbecue sauce you use.  I found it too sweet actually, but I will give it a try with another brand and see how it turns out.  As with all slow cooked recipes, the meat was nice and tender. 

Don't forget to give your bunny the carrot offcuts!

Happy Birthday To ME!

Chicken and Red Curry Coconut Rice

250g lean chicken breast (cut into pieces)
165ml lite coconut milk (small can)
red curry paste to taste (I used about 2 teaspoons, but it was spicy)
1 tablespoon splenda
70g dry white rice
100ml water

Put all in a dish and cook at 200 celcius for about 40 mins or until most of the "water" has gone. Makes one large serve.

Recipe: Apricot Chicken

I happened to walk into the supermarket at the right time yesterday. They had reduced a lot of their fruits and vegetables for quick sale. Among the things I bought was a big bag of apricots, so I decided to make Apricot Chicken for dinner. Yum!

Apricot Chicken

8 Apricots

1 cup water

2 tablespoons raw sugar

1 packet French Onion Soup

Cracked Pepper

800g Chicken Thigh or Breast Fillets

1. Slice apricots, remove stone and chop into pieces

2. Place chopped apricots in saucepan with water, raw sugar, cracked pepper (to taste) and soup mix and simmer until soft.

3. Place chicken thigh fillets in a casserole dish and pour apricot mixture over chicken. Stir a little to distribute the mixture.

4. Bake for approximately 1 hour at 200 degrees Celsius (45 minutes covered, 15 minutes uncovered.

5. Serve as is for a low carb dish or with rice if desired. Makes 4 servings or 2-3 if you're greedy like me.