• 8 skinless chicken thigh cutlets, trimmed of any extra fat
• 2 tblsp olive oil
• 1 large brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 tbsp curry seasoning blend
• 1 tblsp cracked black pepper
• 400ml fresh apricot puree (puree and strain 6 fresh peeled and stoned apricots)
• 1/2 cup fresh apricot pieces (large diced chunks)
• cornflour to thicken sauce (if required)
• Salt and pepper to season if desired

• Rice and Steamed vegetables
• Quinoa and salad
• Cauliflower Mash and mixed greens (beans, broccoli, peas etc)
• Roasted sweet potato, corn and broccoli
• Brown rice and steamed vege. (snow peas, broccoli etc)

• 3 Carrots (finely sliced)
• 1/2 large Cucumber sliced
• 2 tblsp mirrin
• 2 tblsp rice vinegar
• 3/4 tblsp raw sugar (or raw honey)
• 1 tsp salt

1. Mix all ingredients together and warm through just long enough to dissolve sugar and salt. 
2. Allow dressing to cool and pour over vegetables, cover 
3. set aside until ready to use.

• 1kg Chicken breast or thigh (finley sliced)
  
• 1 tsp sesame oil
  
• 2 tblsp dark sweet soy
  
• 2 tblsp light soy
  
• 2 tblsp 5 spice 
• 1 tblsp corn starch 
• 2 tblsp Mirrin

Method

1. Mix together all ingredients and cover,
   
2. set aside in fridge to marinade for at least 2 hours

• 1/2 cup cooked rice per person
• 1 capsium finely sliced
• 1 onion finely sliced
• 5 cloves garlic finely sliced
• 2 tblsp olive oil

1. Cook Rice to serve with chicken and Cover, set aside
2. Heat wok with olive oil, add in onion, capsicum and garlic, toss for a few seconds and add chicken. Cook , moving all the time, when chicken is cooked remove from heat.

1. Serve chicken on a bed of rice with a serve of pickled vegetables.

• 500g chicken diced
• 2 extra large sweet potato chopped into large pieces
• 2 large carrots sliced
• 2 sticks celery sliced
• 1 large brown onion diced
• 5 cloves garlic finely chopped
• 2 tablespoons curry powder
• 1 tsp ginger
• 1 ltr homemade chicken stock
• 1 tblsp olive oil
• 1 tblsp corn flour mixed with a little water to make paste (optional)

1. In a heavy based saucepan add oil, onion garlic fry off until onion is transparent
2. add all remaining ingredients except stock and cornflour paste, cook until chicken is browned.
3. add stock, bring to boil then turn down and simmer with lid on for 1 1/2 hours.
4. Take off lid and rapid simmer for another 15 mins to reduce stock
5. if stock is still too thin add cornflour paste and cook for another 10 mins
6. serve with brown rice, quinoa or basmati rice.

• 3 Chicken Breasts sliced in half lengthways
• 2 tblsp tomato puree
• 3 large tomatoes, finely diced
• Mushrooms, finely diced
• 3 cloves of garlic crushed
• 1 tblsp Olive oil
• 1 capsicum finely diced
• Water as required)
• Cheese
• Basil leaves

1. In a frypan, add olive oil, onion, garlic, capsicum and fry off for 5 mins.
2. Add in mushrooms, tomato puree, fry for another 5 mins (adding a tsp water as required to stop sticking)
3. Add tomatoes and stir in. turn off heat.
4. In a large baking dish layer tomato sauce mix, chicken, basil leaves and cheese, then repeat and finally place a few basil leaves on top
5. Bake in pre-heated oven 180’c for 45 mins.
6. Serve with sweet potato slices and vegetable side.

• 2 Sweet potato sliced into thin slices (1 per person) 
• Sea salt and pepper other seasonings as desired. 
• 1 tblsp Olive oil.

1. In a bowl toss all ingredients until coated with oil and chosen seasonings (if any)
2. Place in a preheated oven (Note: I cook these the same time I cook the chicken parma bake on the bottom shelf and the parma bake on the middle shelf of oven) 
3. bake for approx 30-45 mins,depending on level of crispness desired.
   

• 2 carrots, juilliene
• Silverbeet leaves, stems removed and sliced very thinly, leaves also sliced but thicker
• 1 cup toasted cashews
• 1 tsp cracked black pepper
• 1 tblsp raw honey
• 1 tblsp Oliver oil

1. In a bowl toss all ingredients except honey until coated with oil and chosen seasonings (if any)
2. Place in a very hot frypan or wok until vegetables just begin to soften,
3. Add honey and cook a further 2 mins
4. Toss in cashews and remove from heat,
5. serve immediately

• 2 chicken breast cut in half lengthwise
• 2 cups tomatoes pureed
• 2 cloves garlic
• 1 tsp Italian seasoning
• cracked pepper to taste
• 1 shallot onion
• 2 tblsp Parmesan Cheese grated finely

1. In a saucepan mix onion, garlic, tomato puree and seasonings
2. heat on low heat for approx 20 mins, stirring occasionally
3. Grill chicken and pour sauce over
4. Sprinkle with Parmesan cheese

• 1 chicken breast per person
• 1/2 bunch of spring onions (roots and tips cut off, white and green section finley sliced into rounds)
• 1 cup field mushrooms roughly chopped
• 250 ml chicken stock
• 1 heaped tblsp corn flour.
• spray oil

1. Place vegetables on to cook (boil sweet potato, steam corn and broccoli) 
2. Pan fry chicken in a spray of olive oil (or your choice of healthy oils), 
3. While chicken and vegetables are cooking, cook onion and mushrooms until onion begins to separate, 
4. Add stock, bring to boil and turn down to simmer, 
5. Once everything else is ready to go mix the cornflour with water to make a smooth paste and SLOWLY add to sauce mix, stirring constantly, until it thickens into a thick sticky sauce.
   
6. Dish up vegetables and chicken and top with a generous serving of the spring onion and mushroom sauce...

• 1 tablespoons olive oil
• 1 teaspoon sesame oil
• 2 spring onions, sliced
• 500g turkey mince
• 3 tablespoons Sweet Soy sauce
• 1 tblsp light soy sauce
• 225g can water chestnuts, diced
• 1 medium carrot, diced
• Lettuce leaves to serve (I use baby cos lettuce)
• 1/4 cup coriander leaves finely chopped
• 1 tablespoon thai seasoning
• 1 cup bean sprouts
• 1/4 cup crushed peanuts (optional)
• 1 cup chicken or vegetable stock
  

1. fry off mince in olive oil until brown
2. add all ingredients except lettuce, water chestnuts, beans sprouts and peanuts
3. cook mince mix until stock is fully absorbed
4. add water chestnuts and bean sprout, warm through
5. serve in lettuce cups topped with a sprinkle of chopped peanuts