Philly Cheesesteak Wraps

Recipes / Quick and Easy

For 1 Serving of 3 Drumsticks

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 9 Chicken Drumsticks
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 1/2 cup of pitted olives
  • 10 cherry tomatoes, halved
  • 1 can of chopped tomatoes
  • 2 tsp thyme seasoning
  • 2 tsp rosemary seasoning
  • 1 spring onion
  • Chopped parsley for garnish
  • Salt
  • Black pepper

Directions

  1.  Preheat the oven to 200C/400F.
  2. Get a large tray and coat the bottom of the dish with olive oil. Put all of the chicken drumsticks in the tray. Brush the top of the drumsticks with olive oil and season with salt and black pepper. Make sure you cover both sides.
  3. Put the tray in the oven. Let it cook on each side for about 8 minutes.
  4. While the chicken is in the oven chop up the garlic and onion and put in a pan with some olive oil at medium-to-high heat. Cook the garlic and onion for about 5-7 minutes until golden. Add the can of chopped tomatoes with he thyme and rosemary seasoning. Cook for another 5-7 minutes at low-medium heat.
  5. Add the sauce mixture to the chicken in the same mixture. Slice in half in the cherry tomatoes and chop the spring onion and add them to the rest of the ingredients in the trey along with the olives.
  6. Cook in the oven for another 30 minutes.
  7. Serve with chopped parsley as garnish.

Philly Cheesesteak Wraps

Recipes / Quick and Easy

For 1 Serving of 3 Drumsticks

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 9 Chicken Drumsticks
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 1/2 cup of pitted olives
  • 10 cherry tomatoes, halved
  • 1 can of chopped tomatoes
  • 2 tsp thyme seasoning
  • 2 tsp rosemary seasoning
  • 1 spring onion
  • Chopped parsley for garnish
  • Salt
  • Black pepper

Directions

  1.  Preheat the oven to 200C/400F.
  2. Get a large tray and coat the bottom of the dish with olive oil. Put all of the chicken drumsticks in the tray. Brush the top of the drumsticks with olive oil and season with salt and black pepper. Make sure you cover both sides.
  3. Put the tray in the oven. Let it cook on each side for about 8 minutes.
  4. While the chicken is in the oven chop up the garlic and onion and put in a pan with some olive oil at medium-to-high heat. Cook the garlic and onion for about 5-7 minutes until golden. Add the can of chopped tomatoes with he thyme and rosemary seasoning. Cook for another 5-7 minutes at low-medium heat.
  5. Add the sauce mixture to the chicken in the same mixture. Slice in half in the cherry tomatoes and chop the spring onion and add them to the rest of the ingredients in the trey along with the olives.
  6. Cook in the oven for another 30 minutes.
  7. Serve with chopped parsley as garnish.

Chorizo Omelette

Recipes / Quick and Easy

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 2 Ribeye steaks
  • 1 tbsp olive oil
  • 2 red/yellow bell peppers thinly sliced
  • 1 onion thinly sliced
  • 4 slices provolone
  • 4 slices low fat cheddar cheese (50% reduced)
  • 4 garlic cloves diced
  • 4 large tortilla wraps
  • Salt
  • Black pepper
  • Chili flakes (optional)

Directions

  1.  Preheat a large pan over medium-to-high heat. Add olive oil and add the two steaks. Season the steaks with some salt, black pepper and chili flakes on both sides. Cook the steal until its pink color disappears in the middle and you have a golden browning on its top (roughly 8-10 minutes on each side).
  2. Prepare your vegetables whilst the steaks are cooking.
  3. Once the steaks are ready, transfer them to a cutting board and let them rest for about 5 minutes.
  4. In the same pan that you used for the steaks, cook the onions, peppers and garlic until golden (roughly 3-4 minutes).
  5. Thinly slice the steaks and transfer the slices back to the pan with the vegetables and add the provolone and reduced fat cheddar. Cook until the cheese is melty – another 2-3 minutes.
  6. Fill the tortillas with the steak mixture, wrap tightly, and serve.

Philly Cheesesteak Wraps

Recipes / Quick and Easy

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 4 Salmon filets
  • 1 bag of frozen stir fry vegetables of choice
  • Some fresh parsley
  • 100g of Reduced Fat Cheese (50%)
  • 4 garlic cloves
  • 200g single cream
  • 1 tbsp olive oil
  • Some fresh parsley
  • Some salt
  • Black pepper

Directions

  1.  Preheat a large pan over medium-to-high heat. Add olive oil and add the two steaks. Season the steaks with some salt, black pepper and chili flakes on both sides. Cook the steal until its pink color disappears in the middle and you have a golden browning on its top (roughly 8-10 minutes on each side).
  2. Prepare your vegetables whilst the steaks are cooking.
  3. Once the steaks are ready, transfer them to a cutting board and let them rest for about 5 minutes.
  4. In the same pan that you used for the steaks, cook the onions, peppers and garlic until golden (roughly 3-4 minutes).
  5. Thinly slice the steaks and transfer the slices back to the pan with the vegetables and add the provolone and reduced fat cheddar. Cook until the cheese is melty – another 2-3 minutes.
  6. Fill the tortillas with the steak mixture, wrap tightly, and serve.

Philly Cheesesteak Wraps

Recipes / Quick and Easy

baked-cod-with-asparagus

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 4 Cod Fillets
  • 1 tbsp olive oil
  • 5-8 cherry tomatoes halved
  • 10-12 asparagus tips
  • Salt
  • Black pepper
  • Chili flakes (optional)

Directions

  1.  Preheat a large pan over medium-to-high heat. Add olive oil and add the two steaks. Season the steaks with some salt, black pepper and chili flakes on both sides. Cook the steal until its pink color disappears in the middle and you have a golden browning on its top (roughly 8-10 minutes on each side).
  2. Prepare your vegetables whilst the steaks are cooking.
  3. Once the steaks are ready, transfer them to a cutting board and let them rest for about 5 minutes.
  4. In the same pan that you used for the steaks, cook the onions, peppers and garlic until golden (roughly 3-4 minutes).
  5. Thinly slice the steaks and transfer the slices back to the pan with the vegetables and add the provolone and reduced fat cheddar. Cook until the cheese is melty – another 2-3 minutes.
  6. Fill the tortillas with the steak mixture, wrap tightly, and serve.

Turkey Meatballs with Curried Cauliflower

Recipes / Quick and Easy

turkey-meatballs-with-quinoa

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 2 Ribeye steaks
  • 1 tbsp olive oil
  • 2 red/yellow bell peppers thinly sliced
  • 1 onion thinly sliced
  • 4 slices provolone
  • 4 slices low fat cheddar cheese (50% reduced)
  • 4 garlic cloves diced
  • 4 large tortilla wraps
  • Salt
  • Black pepper
  • Chili flakes (optional)

Directions

  1.  Preheat a large pan over medium-to-high heat. Add olive oil and add the two steaks. Season the steaks with some salt, black pepper and chili flakes on both sides. Cook the steal until its pink color disappears in the middle and you have a golden browning on its top (roughly 8-10 minutes on each side).
  2. Prepare your vegetables whilst the steaks are cooking.
  3. Once the steaks are ready, transfer them to a cutting board and let them rest for about 5 minutes.
  4. In the same pan that you used for the steaks, cook the onions, peppers and garlic until golden (roughly 3-4 minutes).
  5. Thinly slice the steaks and transfer the slices back to the pan with the vegetables and add the provolone and reduced fat cheddar. Cook until the cheese is melty – another 2-3 minutes.
  6. Fill the tortillas with the steak mixture, wrap tightly, and serve.

Chicken Provencale

Recipes / Quick and Easy

chicken-provencale

For 1 Serving of 3 Drumsticks

442

Calories

19g

Carbs

36g

Protein

24g

Fats

Total Time:              Servings:

Ingredients

  • 9 Chicken Drumsticks
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 1/2 cup of pitted olives
  • 10 cherry tomatoes, halved
  • 1 can of chopped tomatoes
  • 2 tsp thyme seasoning
  • 2 tsp rosemary seasoning
  • 1 spring onion
  • Chopped parsley for garnish
  • Salt
  • Black pepper

Directions

  1.  Preheat the oven to 200C/400F.
  2. Get a large tray and coat the bottom of the dish with olive oil. Put all of the chicken drumsticks in the tray. Brush the top of the drumsticks with olive oil and season with salt and black pepper. Make sure you cover both sides.
  3. Put the tray in the oven. Let it cook on each side for about 8 minutes.
  4. While the chicken is in the oven chop up the garlic and onion and put in a pan with some olive oil at medium-to-high heat. Cook the garlic and onion for about 5-7 minutes until golden. Add the can of chopped tomatoes with he thyme and rosemary seasoning. Cook for another 5-7 minutes at low-medium heat.
  5. Add the sauce mixture to the chicken in the same mixture. Slice in half in the cherry tomatoes and chop the spring onion and add them to the rest of the ingredients in the trey along with the olives.
  6. Cook in the oven for another 30 minutes.
  7. Serve with chopped parsley as garnish.

Balsamic Chicken With Tomatoes, Basil and Kidney Beans

Recipes / Quick and Easy

412

Calories

20g

Carbs

47g

Protein

15.5g

Fats

Total Time:              Servings:

Ingredients

  • 6 oz (175g) chicken breast
  • 1 tbsp olive oil
  • 100g red kidney beans (canned)
  • 5 cherry tomatoes
  • ½ medium onion
  • 2 garlic cloves
  • Fresh basil
  • Salt
  • Black pepper
  • 2 tbsp balsamic vinegar
  • Chili flakes (optional)

Directions

  1.  Prepare ingredients: Slice the chicken breast lengthwise. Season the slices with salt and pepper and put on a plate.
  2. Peel and dice the onion and garlic. Drain the kidney beans, wash and slice the basil. Set the ingredients aside and keep them separate.
  3. Pour the balsamic vinegar in a small pot and place over a medium-high heat. Reduce the heat until the vinegar reaches the consistency of a syrup.
  4. On a separate pan, heat up the olive oil on medium-high heat. Add the onion to the pan. When the onion gets a slight brown golden color add the chicken slices and garlic to the pan. Let it sit for about 2-4 minutes. Lower the heat and let it cook for 10-15 minutes until the chicken gets a golden brown color on top. After that remove the chicken from the pan to a plate.
  5. Turn the heat back up to medium and add the cherry tomatoes and kidney beans. Cook for about 5-7 minutes.
  6. Arrange the chicken slices on a plate. Add the tomatoes and bean mixture. Drizzle the balsamic over the top and garnish with the freshly cut basil.

Sweet and Sour Stir Fry Beef with Zucchini

Recipes / Quick and Easy

284

Calories

24g

Carbs

40g

Protein

8g

Fats

Total Time:              Servings:

Ingredients

  • 350g of Beef Strips
  • 1 tbsp olive oil
  • 1 onion thinly sliced
  • 1 zucchini thinly sliced
  • ½ medium onion
  • 2 garlic cloves diced
  • 1 packet sweet and sour sauce (120g)
  • Parsley (optional)
  • Pinch of basil
  • Salt
  • Black pepper
  • Chili flakes (optional)

Directions

  1.  Prepare ingredients: Thinly slice the onion, zucchini and dice the garlic.
  2. Preheat a large pan over medium-to-high heat, add the olive oil and add the garlic and onion. Cook until light golden brown (3-4 min). Regularly stir to make sure that they do not stick to the pan.
  3. Add the beef strip and zucchini to the pan. Season with black pepper, salt, chili flakes and basil. Lower the heat and cook for about 10-15 minutes until the beef turns evenly brown. Regularly check to make sure that nothing is sticking to the pan. 
  4. Add the packet of sweet and sour sauce and mix everything evenly. Cook for another 10 minutes.
  5. Serve the dish and add parsley as garnish.

Balsamic Chicken With Tomatoes, Basil and Kidney Beans

Recipes / Quick and Easy

412

Calories

20g

Carbs

47g

Protein

15.5g

Fats

Total Time:              Servings:

Ingredients

  • 6 oz (175g) chicken breast
  • 1 tbsp olive oil
  • 100g red kidney beans (canned)
  • 5 cherry tomatoes
  • ½ medium onion
  • 2 garlic cloves
  • Fresh basil
  • Salt
  • Black pepper
  • 2 tbsp balsamic vinegar
  • Chili flakes (optional)

Directions

  1.  Prepare ingredients: Slice the chicken breast lengthwise. Season the slices with salt and pepper and put on a plate.
  2. Peel and dice the onion and garlic. Drain the kidney beans, wash and slice the basil. Set the ingredients aside and keep them separate.
  3. Pour the balsamic vinegar in a small pot and place over a medium-high heat. Reduce the heat until the vinegar reaches the consistency of a syrup.
  4. On a separate pan, heat up the olive oil on medium-high heat. Add the onion to the pan. When the onion gets a slight brown golden color add the chicken slices and garlic to the pan. Let it sit for about 2-4 minutes. Lower the heat and let it cook for 10-15 minutes until the chicken gets a golden brown color on top. After that remove the chicken from the pan to a plate.
  5. Turn the heat back up to medium and add the cherry tomatoes and kidney beans. Cook for about 5-7 minutes.
  6. Arrange the chicken slices on a plate. Add the tomatoes and bean mixture. Drizzle the balsamic over the top and garnish with the freshly cut basil.