#low-calorie

Servings 4 - 293 kcal/36g protein each serving

1 tablespoon olive oil

600 g/1.25 lb chicken breasts

4 shallots diced

1 courgette (zucchini) diced

10 asparagus spears, cut in to chunks

10 cherry tomatoes, halved

2 garlic cloves, crushed

400 g/2.5 cups chopped tomatoes, canned

4 tablespoon balsamic vinegar

2 tablespoon fresh basil, chopped

2 tablespoon fresh oregano, chopped

1 pinch sea salt and black pepper

20 olives, mixed

1. Heat the oil in a large pan and then add the chicken. Cook for 6-7 minutes, turning every couple of minutes. Take the chicken out and put to one side. 2. Add to the pan the shallots, courgette, asparagus and cherry tomatoes and cook for 3 minutes. 3. Add the tomatoes, herbs, balsamic and seasoning. Mix well. 4. Put the chicken and vegetables into an oven dish. 5. Mix well so that the chicken is covered. 6. Cook in a preheated oven at 200°C/390°F/Gas 6 for 30-35 minutes, making sure the chicken is cooked through. 7. Sprinkle with basil and parmesan before serving.

NOTES:

Pound the chicken breasts first, as this makes them a little thinner and they cook a bit quicker and more evenly.

Feel free to use whatever vegetables you have in your fridge. Try to only use quick cooking vegetables.

Add some extra greens by stirring in some spinach about 5 minutes before it is ready.

Add a little sprinkling of parmesan cheese on top at the end to make this an extra special chicken dish.

Serve with homemade potato wedges, on top or spaghetti, mashed potato or rice or just with some crusty bread

Easy | Prep: 5 mins | Serves 2

This Raspberry Peach Green Tea Smoothie is incredibly easy to make, requiring only four ingredients! It is super refreshing, fruity, and a perfect low-calorie summer drink! With the natural sweetness of the banana, paired with raspberries, peaches and a hint of iced green tea, you won’t be able to resist!

Ingredients:

1 Banana

 2 Cups Frozen Raspberries

 2 Cups Frozen Peach Slices

 3 – 3 ½  Cups Cold Green Tea

Method: Step 1: In a jug, pour 3 - 3 ½ cups of boiled water. Add 2 bags of green tea, letting it sit for a couple of minutes. Remove tea bags, and allow the tea to cool down completely before placing into the refrigerator.

Step 2: Add the banana, frozen raspberries, frozen peach and cold green tea to blender and blend on high speed until smooth. Pour into glass and garnish with peach and raspberries (optional). Enjoy!

Do you ever have cravings for creamy, gooey, cheesy pasta, but don't want to guilt?

Let’s enjoy a healthy, cheesy, low-calorie pasta dish!

Do you ever have cravings for creamy, gooey, cheesy pasta, but don’t want to guilt? I have a solution. I’ve created a light pasta dish with fresh tomato, peas and cheese! But there’s a secret ingredient. The super creamy factor, what is it? Quark. You can also use cottage cheese or low-fat greek yoghurt (but the sourness of yoghurt may not be…

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

3/4 cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and 1/2 of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Ingredients: For the Cake: - 2 2/3 Tablespoons unsalted butter - 2 2/3 Tablespoons + 1/4 cup unsweetened applesauce - 7/8 cup granulated sugar - 3/4 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 1/4 teaspoons baking powder - 1/2 teaspoon salt - 5/8 cup skim milk - 1 Tablespoon colored sprinkles

For the Frosting: - 3 Tablespoons unsalted butter - 1/2 lb powdered sugar - 1/4 cup orange juice, no pulp - 3/4 teaspoon vanilla

Directions below the break.