It is a known fact that sugar free cooking is any day better for health. With so many health risks like diabetes, tooth decay and morbid obesity associated with consuming sugar, it is only natural that more and more people are leaning towards sugar free cooking. It may be a bit difficult to get rid of sugar from your diet entirely, in the beginning, but remember that in the long run it would do you immense good. If you are looking for some quick recipes to deal with during a hectic week, then you have come to the right place. Listed below are 5 delicious recipes which are simple, flexible and can be fixed in a jiffy.
1. White bean ragout with pan seared chicken breast topped with mozzarella
a. White beans
b. Garlic
c. Onions, chopped
d. Tomatoes, chopped
e. Italian seasoning
f. Chicken breast
g. Mozzarella cheese, sliced
h. Salt and pepper to taste
i. Olive oil
Pound the chicken breast lightly using a mallet, so that it is even, and then season with enough salt and pepper.
Add some olive oil into a frying pan and once hot, cook the chicken on both sides till light brown
Add the cheese and cover the pan with a lid to allow it to melt.
Meanwhile prepare the ragout in another pan by sauteing some garlic and onion together in a teaspoon of oil.
Cook over medium heat and once the onions become translucent, add the tomatoes and white beans and season with enough salt, pepper and Italian seasoning.
Heat through and once ready, place the chicken on a serving plate and top with the ragout.
2. Spinach frittata with French bread toast
a. Garlic
b. Onion, copped
c. Spinach
d. Eggs
e. Mozzarella cheese
f. Potato
g. French bread
h. Olive oil
i. Salt and pepper, to taste
Add some olive oil into a medium sized frying pan and once hot, add the onions, garlic and sliced potatoes. Sauté well and cook till the potatoes turn tender.
Tip in the spinach and continue to cook till all the water has evaporated and the spinach has wilted.
Whisk a couple of eggs thoroughly and add it to the pan. Season with salt and pepper, lower the heat to medium and cover and cook till the egg has begun to set
Top with the mozzarella cheese and cook covered, allowing the cheese to melt. Serve with sliced French bread on the side.
3. Grilled potato wedges, tomato salad and Chimichurri chicken
a. Potato
b. Fresh tomatoes
c. Cilantro
d. Garlic
e. Onion
f. Chicken
g. Salt and pepper, to taste
h. Olive oil
i. Lemon/ lime juice
Season the chicken well with enough salt and pepper and keep aside to marinate for a while. Once ready to cook, grill the chicken till it is charred and cooked through. In a food processor, blend together a bit of the garlic, cilantro, a dash of lemon juice and salt and pepper till smooth. Place the grilled chicken on a serving plate and top with this garlic-cilantro sauce.
Cut the potatoes into wedges and then toss with enough olive oil and salt and pepper and grill them on a medium high temperature.
Similarly, chop up the tomatoes into quarters and toss with the remaining cilantro, garlic and salt and pepper and serve as a side to the chicken.
4. Spinach salad with grilled garlic toast
a. Spinach
b. Tomatoes
c. White beans
d. Mozzarella cheese
e. Eggs
f. Onions
g. Olive oil
h. Vinegar
i. French bread
Boil the eggs in water till they are done and then cool, peel and chop into quarters.
Chop up the tomatoes and onions and add them along with the spinach, white beans and mozzarella cheese in a large salad bowl.
Top with the boiled egg and add some olive oil and vinegar as dressing. Toss gently.
Meanwhile, toast some French bread slices and rub them with garlic and serve alongside the salad.
5. Roasted tomato and white bean pasta
a. Tomatoes
b. White beans
c. Garlic
d. Onions
e. Italian seasoning
f. Pasta
g. Olive oil
h. Baking pan
i. Salt and pepper
j. Balsamic vinegar
Cook the pasta as per the instruction on the packet. Drain and keep aside.
Slice the onions and tomatoes thinly and toss them along with the white beans, olive oil, Italian seasoning and salt and pepper.
Spread this mixture evenly in a baking pan and roast in an oven preheated at 375F for till done.
To assemble, toss together the roasted vegetables and the pasta along with a generous splash of olive oil and balsamic vinegar, season with salt and pepper and enjoy.
