100 grams of mince (or a larger serving for the whole family)
Diced tomato
Diced onion
Diced some celery
Pan fry with water, salt, pepper and beef stock some very lean mince.
Add the tomato, onion, celery to the mix (keep adding water).
Use salt pepper and herbs to taste as well as more beef stock if require.
Then serve on lettuce leaves.
For other members of the family, they can have the real tacos if they want them.
100g eye fillet (chicken breast or veal steak)
Prepared spices (see Tip)
Place ingredients in a plastic bag, toss till whole fillet is coated.
Refrigerate for at least 1 hour.
Heat non stick fry pan
Add seasoned steak, cook on one side till blood rises to the surface.
Turn over, cook until steak is done to your liking. (only turn steak once to ensure it remains tender)
Makes 1 serving
Prepared spices from the spice aisle of any supermarket:
Moroccan, Thai, Smokey BBQ, Italian, Portuguese, Bush Spices, Aussie BBQ…Just to name a few…experiment.
50 grams chicken mince
1/4 cup onion finely chopped
1/4 cup zucchini finely sliced into layers
1/4 cup cabbage finely
1/4 cup Tin tomatoes
Chicken stock liquid
50 grams cottage cheese
1 tablespoon cream (diary allowance for the day)
Fry chicken mince adding water when needed.
Add onion, continue adding water when needed.
Add remaining veggies and simmer a little.
Add a little chicken stock liquid just enough to make it juicy, not runny.
Layer your lasagna; meat sauce, then zucchini sheets.
Mix your cottage cheese with your cream and spread over the top.
Cook in oven 180′ until the top in getting some color.
Serves 1
100grams chicken breast (increase if cooking for the whole family)
¼ cup tarragon and garlic infusion
¼ cup chicken broth or water (made with chicken stock and water)
2 tablespoons lemon juice
½ teaspoon fresh chopped tarragon
1 tablespoon chopped onion
1 clove garlic minced
Dash of mustard powder
Salt and pepper to taste
Heat the chicken broth, vinegar, garlic, and onion in a small saucepan or frying pan.
Add chicken and sauté for about 10 minutes or until chicken is completely cooked and liquid is reduced.
Deglaze the pan periodically with a little water to create a sauce.
Serve hot.
Serve with asparagus which has been pan fried with water
Serving Size: 1
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