Client Healthy Recipes
Vegan Lentil and quinoa Bolognese
(Recipe kindly supplied by Dana Putniković)
Ingredients:
> Half cup quinoa
> Half cup red split lentils
> Homemade or shop bought bolognese sauce
> Onion
> Garlic
> Courgette
> Mixed Peppers
> 2 carrots
> Fry Light spray
> Wholewheat pasta
Cook them accordingly.
> Cook quinoa and lentils according to packaging - set aside
> Chop onions, garlic, courgette and mixed peppers, grate 2 carrots.
> Use fry light to fry the courgette and onion, add the rest of veg with Bolognese sauce and simmer until tender, add lentils and quinoa
> Simmer for 5 mins
> Serve with wholewheat pasta
Chicken Breast wrapped in Parma Ham
(Recipe kindly supplied by Natalie Sloan)
Ingredients:
> Chicken Breast
> Mozzarella cheese (low fat if desired)
> Prosciutto/Parma or Serrano Ham
> Additional flavouring if required: paprika, chili, cayenne
> Fry Light spray
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Preparation.
> Pre-heat the oven to Gas 5/180
> Either grate or finely slice the mozzerlla cheese
> Remove any fat or sinew from the chicken breast
> Using a sharp knife either butterfly the chicken or cut a 'pocket'
> Push the cheese (and other flavourings) into the chicken - keep 1 piece of cheese aside to top the chicken/ham before cooking
> Wrap the chicken in the parma ham as tight as possible
> Add the last piece of cheese to the top of the wrapped chicken
> Use fry light to lightly grease a baking tray
> Put in the oven for 20mins ensuring chicken is thoroughly cooking before serving.
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> Serve with home-made potato bits, savoury rice or a fresh mixed salad