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A Wondrous Entry and An Edible Entry!

Ahoy friends! My recipe backlog is getting quite full, so today, I have decided to spill two recipes for the price of one. I'll get straight to it

First off, is Chickeny Veggie Pasta. Hmmm pasta you say? Yeppers, pasta. The low carb kind ,and trust me, you can't tell the difference. Although, your booty will. It's FULL of fiber and it can really make for a tootin' good time later on. But fiber is good for you, even if it makes you toot.

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You will need

low carb pasta. I used spaghetti.

Boneless skinless chicken breasts

One medium onion

One large red pepper (capsicum)

Italian herbs and spices



Goat Cheese

Parmesan cheese

Olive Oil

Get your frypan set to not quite high and add a teaspoon of olive oil.

Cut up your onion and red pepper into small pieces and throw it into the pan.

Add as much garlic as you like. I like to add a lot.

Cook on highish until the onions and peppers and browned. Then turn the heat down low to soften further.

In the mean time, get your water boiling and ready for the pasta. I always add a pinch of sea salt and a dash of olive oil to my water.I used about a third of the pasta box for a serving for two people and we had some left over.

Cook about 6 pieces of bacon in the microwave until cooked through, but not super crispy.

Keep your onion, garlic and pepper mixture on low while you cut up the chicken into cubish type pieces.I used two medium chicken breasts for this meal.

Turn your pan up to medium high and add the chicken to your pan.

Add your herbs, I used fresh oregano, thyme, sage and basil.

Cook on medium high until the chicken is browned and then turn on to medium/low with a lid on, until the chicken cooks through. Keeping the lid on will ensure that the chicken stays nice and moist.

By now your pasta should be cooked to perfection and your bacon should be cut up into small little pieces.

Plate your pasta, add the chicken and veggie mixture and sprinkle on the bacon, goat cheese and parmesan. I like to drizzle a small amount of olive oil on top too. Serve with a salad as I did and you've got yourself one fabulous dinner.

I'm not a big fan of super 'saucy' pasta, so I almost always just use the veggies and some olive oil as the 'sauce'. I think you'll like it too!

Next up are Asparagus Fries! These. Are. So. Effing. Good.

You'll need

Fresh asparagus

Panko crumbs

Mayo/Miracle whip (I used the olive oil mayo)

Powdered parmesan cheese

Salt to taste

Spray olive oil

Preheat the oven to 400 degrees

Firstly, make sure any dead ends are cut off the asparagus.

Set up 2 plates or shallow dishes.

Add some mayo to one, and add panko and parmesan to another.

Using tongs, add the asparagus spears to the mayonnaise and cover the spears in a light coating.

Transfer coated spears to the panko mixture and lightly coat. Shake off excess.

Place the asparagus onto a baking sheet that has been sprayed with olive oil.

Sprinkle some sea salt to taste.

Bake until golden brown and crispy. These are just about the perfect side dish. So so good.

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Posted in Cleaning Services Post Date 12/04/2016






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