Cheesy chicken wrap

 

Chicken fillet

Streaky bacon, roughly cut

Fresh button mushrooms (or canned)

Grated mozarella cheese

Fresh basil

Gardenia wholemeal wraps

lettuce, thinly sliced

white onion, sliced (or diced)

tomatoes, sliced (or diced)

olive oil

 

Slice chicken and marinate with pepper and salt

Fry the bacon (without oil), then add in the chicken to pan. Set aside.

Cook mushrooms with oil, pepper and salt. Set aside.

Place wrap on the griller pan.

Add lettuce, onion, tomato, musrooms, chicken, bacon, basil. Top with cheese

Place another wrap on top. Grill for 2 min until cheese is melted.

Cut into 8 portions and serve.



Cheese baked rice

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Cheese baked rice in the making. topping up in layers - bottom layer - garlic-buttered rice - next - spaghetti sauce with minced meat & mushroom - next - japanese mayo - finally - cheddar cheese and mozarella Remember the tabasco sauce for spicy tanginess!

Yogurt cheese spread

Ever heard of 'yogurt cheese'? I've not, until now.

More about it here - http://www.fitnessandfreebies.com/lowfat/archive/yogurtcheese.html

The below recipe is adding on to a basic yogurt cheese and making it into a scrummy dip or spread.

Ingredients

• 2 tbsp chopped nuts
• 1 tbsp chopped mint
• 1 tsp grated orange or lemon peel
• 1/2 tsp honey
• 1/4 garlic clove, mashed
• a pinch of salt and pepper to taste

Method

1. to make the yogurt cheese, drain 500g plain yogurt in a coffee filter-lined colander set over a bowl in the fridge overnight
2. combine cheese with all the ingredients
3. chill it for up tp 3 hrs
4. serve at room temperature as a spread for toasted bread. Accompany with sliced tomatoes, cucumbers and olives as toppings, and a sprig of dill if you will.