To Better Health

Ingredients:

4 boneless, skinless chicken breast halves
your favorite no stick cooking spray
8 ounces white mushrooms, quartered
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
2 1/2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
Parsley (optional, for garnish)

Instructions:

Heat skillet and spritz with cooking spray. Saute garlic and mushroom. Add and cook chicken over medium heat until no longer pink. Add chicken broth, thyme, pepper and vinegar. Simmer for 15 – 20 minutes.

*TIP: Be very careful not to add excess vinegar because the flavor from balsamic is very strong.

Healthy Mexican Huevos Ranchero

In Mexico this is often eaten for breakfast but also as a light meal.  This is a healthier version which makes a pretty substantial breakfast, lunch or light dinner.

Serves 2

1 small onion (thinly sliced)
2 clove of garlic (pressed or thinly sliced)
1 small red chilli (alternatively a sprinkle of dried chilli flakes will do)
1 can of chopped tomatoes
4 small corn tortillas
4 free-range, organic eggs
Olive oil spray *

* Tip:  Save calories by easily making your own olive oil spray.  Mix one part olive oil and 3 parts water to a clean spray bottle and use this mixture for cooking instead of pouring the olive oil straight from the bottle.

Spray a non stick pan with olive oil spray and gently fry the onion for about 2 minutes, add the garlic and chilli and fry another minute.  Add the tomatoes and lower heat and simmer sauce for approximately 5 minutes.

Add a little water to a separate pan and gently poach each egg for 3 to 4 minutes until set.  Poaching takes a little practice at first but it’s easy once you get the hang of it.  Alternatively, you can use a poaching pan. Once cooked, remove the eggs and set aside.

Heat the tortillas by placing them under a grill or in a hot pan for approximately 30 seconds on each side.  Place two tortillas on each plate and top with the eggs and tomato sauce mixture and serve immediately. 

** This recipe is dairy free and gluten free (if using gluten-free, pure corn tortillas)