Ingredients
4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
200g cream cheese
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the cream cheese, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta or mash potatoes if desired.

Serves 4

Ingredients

100g ham, chopped

400g lean stewing beef

3 garllic cloves , sliced thinly

1 tablespoon plain flour

300mls red wine

300mls vegetable stock

1 tablespoon tomato puree

2 large carrots, sliced thickly

1 large onion, sliced

250g mushrooms, halved

4 fresh thyme sprigs

1 bay leaf

salt and freshly ground black pepper

Method

Heat a large, heavy based, lidded, sauce pan. Spray with the cooking spray, add the ham and cook over a medium heat for a few minutes until brown. Remove with a slotted spoon.

Brown the beef in the sauce pan, you may need to do this in batches. Remove from the pan and set aside. Then saute the garlic for a minute.

Return the beef to the pan, stir in the flour then cook for a couple of minutes. Pour in the wine and deglaze the pan by scraping any bits stuck to the bottom. Allow the wine to bubble gently for 5 minutes until reduced.

Add the stock and tomato puree and stir. Add the carrots, onion, mushrooms, ham, thyme, bay leaf. Bring to the boil then reduce the heat and simmer, covered for 1 1/4 hours, stirring occasionally.

After this time, partially cover the pan and allow to simmer for a further 30 minutes or until the meat is very tender and the sauce has thickened and is reduced.  Add more stock during this time if the stew appears dry or remove the lid entirely if there is too much sauce. Remove the thyme stems and bay leaf, season to taste then serve.

Serves 4

INGREDIENTS

1 tablespoon plain flour

2 x 165g skinless boneless chicken breasts, cut into chunks

2 tablespoons oil

225g dried tagliatelle

100g mushrooms

100g ham chopped

300mls skimmed milk

1 chicken stock cube

1 teaspoon mixed dried Italian herbs

salt and freshly ground black pepper

TO SERVE

1 tablespoon finely grated Parmesan cheese

METHOD

Sprinkle the flour on to a plate and season with salt and pepper. Roll the chicken pieces in this mixture.

Heat the oil in a large, non stick frying pan and add the chicken pieces. Cook for about 6-8 minutes, turning often, until brown.

Bring  a pan of water to the boil and cook the tagliatelle for about 8 minutes, until tender. At the same time add the chopped mushrooms and ham to the chicken and cook for a few minutes.

Add the milk, stock cube and mixed herbs to the chicken and stir until just boiling. Reduce the heat and cook gently for 2-3, stirring often.

Drain the tagliatelle and add to the chicken mixture and stir together gently. Season to taste, then serve, sprinkled with Parmesan cheese.

Serves 4                                                                                                                                                                                                                                                                         Ingredients
4 chicken breasts
1 clove garlic
1 onion chopped
15g curry powder
15g flour
15g sultanas
60g chopped apple
60g fat approx.
8g desiccated coconut
½ litre chicken stock
30g chutney
15g tomato purée
salt
50mls cream
1¼ cups rice
2½ cups water

Put rice in saucepan and add the water.
Bring to a boil.
Cover and reduce heat.
Simmer for 10 minutes.

Cut the chicken and season with salt.
Heat the fat in a frying pan and add the chicken.
Light brown on both side.
Add the chopped onion and garlic.
Cover with lid, cook gently 3-4 minutes.
Mix in the  flour and curry powder.
Mix in the tomato purée.
Add the chicken stock and bring to the boil.
Add coconut, apple, sultanas and chutney.
Simmer till cooked.                                                                                                                   Stir in the cream.

Serves 4

8 corn tortillas                                                                                                                       Cooking spray                                                                                                                     Seasoning example (onion and garlic powder mixed, nacho seasoning, sea salt)

Directions                                                                                                                         Using a knife or pizza cutter, cut each corn tortilla into 6 wedges.

Spray tin and tortilla wedge with oil and sprinkle on the seasoning you are using.

Lay flat on a baking tray and bake for 6 minutes or until crispy.

Place on a wire rack to cool.

Serves 4

Ingrediants:
500g beef mince
3 beef stock cubes
2 x 400g cans whole tomatoes
2 tbsp tomato paste
2 tbsp nacho spices
Salt and freshly ground black pepper
8 corn tortillas or 1 packet Dirotos original
½ cup grated cheddar

To make the tortilla chips.                                                                                                   Preheat the oven to 190º/ 170ºC fan oven.                                                                         Cut the tortilla in 6 wedges each.  Spray baking sheets and wedges with oil and sprinkle with sea salt or seasoning of your choice. Bake for 6 minutes until golden brown.  Cool on a wire rack.

Heat a saucepan, add mince and cook for 10 minutes until all the moisture is gone and the meat is browned.

Open the canned tomatoes and add to the pan. Add tomato paste and simmer for 5 minutes. Add stock cubes and spices and season with salt and pepper to taste. Simmer for a further 5 minutes.

Spoon mince mixture onto four plates and surround with tortilla wedges or  Dirotos.       Top with grated cheese and place under the grill or in the microwave to melt the cheese.