. Recipes: April 2015

CHICKEN CRUST PIZZA (FITNESS FOOD - 10)

CHICKEN CRUST PIZZA
(FITNESS FOOD - 10)


INGREDIENTS:

BASE:
500 gm chicken Breast
1 Egg
1/2 tsp fresh Black Pepper

1/2 tsp Salt (You can increase/decrease as per your taste)
1 tsp Pizza spices

TOPPINGS:
4 tbsp Tomato Sauce,
1 tsp Pizza Spices

1/2 Onion
1/2 Green Bell Pepper

1/2 yellow Bell Pepper
150 gm Mushrooms,
150 gm Mozzarella.


PREPARATION:
Put the Chicken Breasts in the blender to form it mince. In a mixing bowl, add the Blended Chicken, Egg, Fresh Black Pepper, Salt and Pizza Spices and mix thoroughly. Pat into the base of a baking dish so that the whole base is covered. Cook in a medium hot oven for 20-30 minutes until the mixture is a dark brown. Let it cool for about 10 minutes. Cover with the Bell Peppers, Onion, Mushrooms and Mozzarella and place back in the oven. Cook for a further 15-20 minutes. CHICKEN CRUST PIZZA is ready to serve.





APPLE PIE (FITNESS FOOD - 9)

 APPLE PIE
(FITNESS FOOD - 9)

INGREDIENTS:

YEAST DOUGH:
200 gm Spelt Flour,
20gm Fresh Yeast,
100 ml Low Fat Milk,
30 gm Coconut Oil,
2 Egg Yolks,
2 tbsp Sweetener,
½ tbsp Grated Lemon Peel,
½ tsp Salt,
a few drops Vanilla Extract.

FILLING:
4 Apples,
1 tbsp Sweetener,
30 gm Raisins,
1" Grated Fresh Ginger,
½ tbsp Cinnamon,
a pinch Chili Powder,
1 Egg Yolk,
2 tbsp Low Fat Cream.


PREPARATION:
Dissolve the Yeast in the lukewarm Milk. Take a big bowl and add the Milk and all other ingredientsfor the Yeast Dough and knead to a smooth Dough. Cover and place in a warm draft-free place. Peel the Apples and cut into little pieces. Warm a pan over medium heat. Add the Apples to the pan andsauté, stirring frequently, for 3 minutes, add the Apple Juice. Add Cinnamon, Ginger & Chili Powder and let it simmer until most of the Apple Juice is evaporated. Take off the fire and add the Raisins and a bit Sweetener. Take a Baking Tin and spray it with non-stick cooking spray. Cover it with flour. Divide the Yeast Dough in two portions. Unroll both on a floured surface, 1 the same size as yourcake tin, 1 a bit larger. Put the largest in the cake tin. Fill the cake tin with the apple mixture. Cover with the other sheet. Beat an Egg Yolk with 2 tbsps low fat milk. Brush the cake with this mixture. Prick the lid with a fork. Bake in the (pre-heated) oven for 40 minutes. APPLE PIE is ready to serve.

BANANA CHOCOLATE ICE CREAM (FITNESS FOOD - 8)

BANANA CHOCOLATE ICE CREAM (FITNESS FOOD - 8)


INGREDIENTS:
200 gm Banana,
2.5 Scoop  Whey Delicious Protein Powder (Chocolate Flavor),
150 gm Yogurt,
1 tsp Cocoa Powder,
2 tbsp Sweetener.

PREPARATION:
Put all the ingredients together in a Blender, put the mixture in the Freezer for about 3 Hours. Mix it a few times within the 3 Hours. BANANA CHOCOLATE ICE CREAM is ready to serve. You can top it with Crushed Peanuts.

ZUCCHINI CRUST PIZZA (FITNESS FOOD - 6)

ZUCCHINI CRUST PIZZA
(FITNESS FOOD - 6)

INGREDIENTS:
3 cups Shredded Zucchini

1/3 cup All-Purpose Flour
1/2 cup Chopped Onion
1/2 cup julienne Green Pepper
2 cups Shredded Part-Skim Mozzarella Cheese
3 tbsp Shredded Parmesan Cheese
3/4 cup Egg Substitute
1 tsp Dried Oregano
2 Tomatoes, halved and thinly sliced
1/2 tsp Dried Basil
1/2 tsp Salt

PREPARATION:

Take a large bowl, combine Zucchini and Egg Substitute. Stir in Flour and Salt. Spread onto the bottom of a 12-in. Pizza Pan coated with Cooking Spray. Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the Mozzarella, Tomatoes, Onion, Green Pepper, Oregano, Basil and Parmesan Cheese. Bake for 15-20 minutes or until Onion is tender and Cheese is melted.  ZUCCHINI CRUST PIZZA is ready to serve.

CHOCOLATE PROTEIN PANCAKE (FITNESS FOOD - 4)

CHOCOLATE PROTEIN PANCAKE (FITNESS FOOD - 4)

INGREDIENTS:
30 gm Oats
2 Egg Whites
1/2 scoop  Protein Powder (Chocolate Flavor)
1/2 tsp Cocoa Powder

PREPARATION:
Mix all the ingredients together in a bowl. Spray a skillet with non-stick spray and heat to medium.
Pour the mixture into the skillet and spread it out with a spoon to a pancake shape or a few smaller pancakes. Cook for a few minutes until you can shake the pancake free in the pan. Flip and cook the other side. CHOCOLATE PROTEIN PANCAKE is ready to serve.

MIXED SPICES POWDER


MIXED SPICES POWDER

INGREDIENTS:
1 tbsp ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground black pepper
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg


PREPARATION:
Mix Cumin, Coriander, Cardamom, Pepper, Cinnamon, Cloves and Nutmeg in a bowl. dry it under shade and grind these rigorously.  MIXED SPICES POWDER is ready to use. Store in an airtight bottle.

CHICKEN TIKKA FRY



CHICKEN TIKKA FRY

INGREDIENTS:
4 Boneless Chicken Breasts – Skin Removed & Cut into Small Pieces,
3 tbsp Ginger & Garlic Paste,
3 tbsp Lemon Juice,
1 tbsp Chilli powder,
3 tbsp Cumin Seeds,
1 tbsp Mixed Spices,
1/2 cup tbsp Oil,
8 Heaped Spoons Full Fat Yogurt,
1 tsp Orange Food Coloring,
1 tsp Salt (You ca increase/decrease as per your taste),
FOR GARNISH:
10 Sliced Onions Slices,
5 Sliced Green Chillies,
2 Sliced Tomatoes,
Handful Chopped Coriander Leaves,
1/2 cup tbsp Oil.

PREPARATION:
Place chicken in a bowl add ginger & garlic paste and lemon juice and 10-15 minutes. Next add the food coloring and mix well and then the other dry ingredients and mix well again, make sure all the chicken is coated well. Whisk the yogurt and add to the chicken and mix. Lastly add the oil and mix well. Leave to marinate for 20-30 minutes - overnight works best. Heat a non stick wok and then add the contents of the bowl. On a high heat, let the chicken it cook till water dry’s up. Once chicken is cooked through add the green chillies and mix well. Cook for another 2-3 minutes. Remove to serving dish and top with the onions, green chillies, tomatoes & coriander. CHICKEN TIKKA FRY is ready to serve.

SHRIMP ITALIAN STYLE

SHRIMP (ITALIAN STYLE)

INGREDIENTS:
500 gm Shrimp
1 tbsp Dried Basil
1 tsp Garlic Powder
2 tbsp Tomato Paste
1 tbsp Olive Oil
 


PREPARATION:
Place all ingredients in a Skillet and cook until the Shrimp are warmed through, stirring regularly. SHRIMPS ITALIAN STYE is ready to serve.

SHRIMP COCKTAIL WITH FRESH VEGETABLE

SHRIMP COCKTAIL WITH FRESH VEGETABLE
INGREDIENTS:
1 kg Vegetarian Shrimp,
4 Cloves Finely Chopped Garlic,
2 Lime,
1Thinly Sliced Serrano Pepper,
3 Tomatoes,
2 Cloves Minced Garlic,
250 gm Vegetable Juice,
1 Cucumber,
6 Thinly Sliced Green Onions,
50 gm Finely Chopped Fresh Cilantro,
1 Small Avocado (Diced),
3 tbsp White Vinegar,
1/2 tsp Salt,
4 tbsp Olive Oil.

PREPARATION:
Clean Vegetarian Shrimps and wash them thoroughly under running water.Take a heavy bottomed Skillet and heat Olive Oil in it over low heat.Put Chopped Garlic in the hot Oil. Add Lemon Juice of one lime to the Shrimps and leave for 3 to 4 minutes, making sure the Shrimps remain juicy and tender. Remove sautéed Shrimps from the heat and bring them to room temperature before refrigerating for 10 to 12 hours. Combine all the remaining ingredients including Tomatoes, Cucumber, Cilantro, Green Onions, Avocado and Minced Garlic. SHRIMP COCKTAIL WITH FRESH VEGETABLE is ready to serve. Squeeze juice of one Lemon into the Vegetables. Add  Vegetable Juice and White Vinegar and toss to combine.

GARLIC LIME CHICKEN

GARLIC LIME CHICKEN


INGREDIENTS:
4 Boneless Chicken Breast halves
3/4 tsp Salt (You can increase/decrease as per your taste)
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/4 tsp Paprika
2 1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Dried Thyme
1/4 tsp Dried Parsley
2 tbsp Butter
3 tbsp Lime Juice
1 tbsp Olive Oil

PREPARATION:
In a small bowl, mix together Salt, Black Pepper, Cayenne, Paprika, 1/4 tsp Garlic Powder, Onion Powder, Thyme and Parsley. Sprinkle spice mixture generously on both sides of Chicken Breasts. Heat Butter and Olive Oil in a large heavy skillet over medium heat. Saute Chicken until Golden Brown, about 6 minutes on each side. Sprinkle with 2 tsp Garlic Powder and Lime Juice. Cook 5 minutes, stirring frequently to coat evenly with sauce. GARLIC LIME CHICKEN is ready to serve.

OVEN ROASTED ASPARAGUS

OVEN ROASTED ASPARAGUS

 

INGREDIENTS:
1 bunch Asparagus

1 tsp Salt,
1/2 tsp Ground black pepper
1/2 cup Parmesan Cheese 

3 tbsp Extra Virgin Olive Oil
1 Cooking Spray

 PREPARATION:
Preheat oven to 400 F. Lightly spray a cookie sheet with cooking spray. Rinse the asparagus and dry with paper towels or kitchen cloth. Spread the Asparagus out on the cookie sheet. Pour a little of the Olive Oil over the Asparagus and toss to coat. Sprinkle with Salt and Pepper. Place in the oven for 10 minutes. Remove and shake some of the Parmesan Cheese over the top. Return to oven for 3 minutes, then remove OVEN ROASTED ASPARAGUS is ready to serve.Serve with additional Parmesan cheese.


 

QUICK CHICKEN & MUSHROOM SKILLET

QUICK CHICKEN & MUSHROOM SKILLET

 

INGREDIENTS:
3 tbsp Butter
2 tbsp Olive Oil
1/2 tsp Dried Parsley
1/2 tsp Died Basil
1/8 tsp Dried Oregano
1 1/2 Cloves Garlic, Minced
1/4 tsp Salt, (You can increase/decrease as per your taste)
1 1/2 tsp Lemon Juice
1 1/2 tsp Chicken Stock
2 skinless, Boneless Chicken Breast halves, sliced in strips
250 gm fresh Asparagus, trimmed and cut into thirds
1 cup sliced Fresh Mushrooms


PREPARATION:
Melt the Butter with the Olive Oil in a skillet over medium-high; stir the Parsley, Basil, Oregano, Garlic, Salt, Lemon Juice, and Chicken Stock into the Butter Mixture. Add the Chicken; cook and stir until the Chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes. Add the Asparagus; cook and stir until the Asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the Mushrooms and cook an additional 3 minutes to let the Mushrooms release their juice. QUICK CHICKEN & MUSHROOM SKILLET is ready to serve. Serve it Hot.

 

STUFFED POINTED BITTER GOURD

STUFFED POINTED GOURD


INGREDIENTS:
1/2 kg Pointed Gourd

FOR THE MASALA PASTE:
1 Chopped Onion 

4 Garlic Cloves 
1/2 tsp parwal seeds 
1 Chopped Tomato
2 tbsp Peanut 
2 Green Chilly

OTHER SPICES: 

1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilly 
1/2 tsp Black Pepper Powder
1/2 tsp Cumin Powder
1/2 tsp All Spices Powder
1 finely Chopped Onion
1/2 tsp Cumin,
1/2 tsp Mustard Seeds
1/2 tsp Salt (You can increase / decrease as per your taste)
2 tbsp Tamarind Pulp2 tbsp Oil




PREPARATION:
Peel all Pointed Gourds and wash with water. Cut in length and then scoop all seeds and keep it aside for masala paste. Now make the masala paste, in a blender, add all ingredients and finely blend. Now heat Oil , add Cumin, Mustard Seeds and chopped Onion and saute for 2 minutes. Now add masala paste, Salt and All Spices Powder and saute for 5-7 minutes and add Tamarind Pulp and you cook until masala gets thick and dry, and remove from the heat and keep aside for it to cool. Now take a Pointed Gourd stuff in a spoon of roasted masala paste. Now heat a pressure cooker, add remaining roasted masala, 1/2 bowl water and all stuffed Pointed Gourds and cover it with lid and cook it 1-2 whistles and remove from the gas and keep aside to cool. STUFFED POINTED GOURDS are ready to serve. Serve with Rice or Parantha

 


MOROCCAN MINI BRIOCHE

MOROCCAN MINI BRIOCHE

INGREDIENTS:
250 gm Flour
2 Eggs
2 tbsp Butter
1/4 cup of Sugar
1 tsp Baking Powder
1 tbsp Yeast
1/4 cup Dry Milk
1 cup of Warm Milk
1 pinch of salt
1 Egg Yolk
3 pinches Sesame Seeds for decoration.

PREPARATION:
In a big bowl combine Flour, Sugar, Dry Milk, Salt, Baking Powder & Yeast. Then add Butter, Eggs, Warm Milk, Warm Water. Work by hands to have a soft dough, knead it well and let it double in size. Divide the dough into 6 balls and place them separated in a buttered baking pan. Let the Mini Brioche double in size for 1 hour, then brush it with 1 Egg Yolk and sprinkle with Sesame Seeds. Bake in hot oven for 30 minutes. MOROCCAN MINI BRIOCHE is ready to serve. Serve with Moroccan mint tea.


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