At Lancaster Towers this week I am dieting, as I was last week, I started on 2nd January and this baby weight has its days numbered! I have enjoyed eating creamy mushrooms and I thought I would share the recipe, the word recipe is an overstatement by the way, with my #twiet buddies. Continuing through the family Lil’ H has thoroughly enjoyed making and eating Annabel Karmel’s “Bang Bang Chicken” and Baby G has been chuffed to bits with Aptimel, 6floz, 6 x per day!
Creamy mushrooms (serves 1)
Simmer 200g sliced mushrooms in a non-stick frying pan with 6tbspn of hot vegetable stock for 4-5 mins, until the liquid has almost evaporated. Stir in 40g of low fat soft cheese, Philadelphia Light in this house. Heat through for a couple of minutes. Serve on toast for breakfast or mix into 60g cooked pasta with steamed veg and chopped lean ham or chicken for lunch.
Bang Bang Chicken
1 boneless chicken breast
skinned 3 slices wholewheat bread
1 tablespoon grated Parmesan cheese (optional)
1 tablespoon chopped parsley (optional)
2 tablespoon plain flour
1 egg, beaten
Directions: Cover the chicken with waxed paper and flatten with a mallet or rolling pin, then cut breast lengthwise into approximately 4-6 strips. Make bread crumbs from the slices of bread in a food processsor. If you are using the parmesan and parsley, mix these together with the bread crumbs in a bowl. I use parmesan because I always have it in and don’t use Parsley because I never have it in ;-)! Dip the chicken into the flour, then into the egg, and finally into the bread crumbs. I make this recipe in big batches and freeze the “Bang Bang Fingers” in foil at this point. To cook (if frozen defrost thoroughly first) fry in oil for 3-4 minutes each side until golden on the outside and cooked through. Drain well on paper towels and then serve.