8
QUICK AND EASY GRILLED BANANAS serves 2
•
2 bananas, peeled
•
2 tbsp walnuts, finely chopped
•
2 tbsp sugar
•
½ tsp cinnamon
Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across
their width. Lay the bananas on the grill, flat sides uppermost, and spoon the mixture on top
of them. Grill till the bananas are warm and the cinnamon and walnuts are slightly glazed (3-4
minutes).
WHOLEGRAIN PANINI WITH FETA, RED ONIONS AND RED PEPPER serves 1
•
2 thick slices wholegrain or wholewheat
bread
•
50g reduced fat feta cheese
•
½ red onion, cut into thin strips
•
½ red pepper, cut into strips
•
2 tbsp balsamic vinegar
•
½ tsp fresh ground black pepper
Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spoon the mixture
on to the grill, cook till softened (1-2 minutes), and lay it on a slice of bread.
Tear the feta, sprinkle over the mixture, and top with the other slice of bread. Clean the grill,
then grill the panini for 2-3 minutes. Serve with a watercress and tomato salad.
CREAMY CHEESY CHICKEN PARCELS serves 2
•
1 lean skinless chicken breast
•
2 flour tortilla wraps
•
75-100g reduced fat cream cheese
•
100g fresh baby spinach leaves
•
1 tsp mustard powder
•
1 tsp grated nutmeg
•
1 tsp pepper
Grill the chicken till it’s cooked through (6-8 minutes).
Remove it from the grill, let it cool, and cut it into strips.
Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with
kitchen paper.
Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.
Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the
wraps up, and warm the filled wraps on the grill for 2-3 minutes.
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