Casserole of chicken with vegetables

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🔸on 100gramm - 97.28 kcal🔸B/W/Y - 13.29/3.43/2.61🔸

Ingredients:
Chicken fillet - 400 g
Tomato - 1 piece
Bulgarian pepper - 1 piece
Chilli - ½ piece
Onion - 1 piece
Garlic - 5 g
Salt, pepper - to taste

Sauce:
Egg - 3 PCs
Milk 1% - 100 g
Low-fat cheese - 75 g

Preparation:
Chicken and sweet pepper cut into cubes.
Medium onion cut into half rings. Tomatoes cut into circles.
In a large skillet, heated some oil. Saute onion over moderate heat. When the onion becomes transparent, add chopped garlic, stir on the fire for a minute and add savory and sweet pepper. Mix and put into pan with chicken. Fry while stirring 5 minute, season with salt and pepper. Remove from the heat.
Put this mixture in a ovenproof form, greased with butter, level and cover with tomato circles. Whisk whisk in a bowl the eggs and milk, add salt and pepper to taste.
Pour the mixture into the pan and put in the oven, preheated to 190 °.
Bake for about 20 minutes, then open the oven and evenly sprinkle our casserole with grated cheese. Bake for another 15-20 minutes until the cheese melts, until appetizing Golden brown.

Bon appetit

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Roll of pita with chicken and vegetables 🍴

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Per 100g. 133,08 kcal B/W/Y 9,18/0,82/21,35

✒ Ingredients:

- Chicken fillet - 400 g
- Pita bread - 4 pieces
- Carrots - 1 piece
- Cucumber - 2 PCs
Bulgarian pepper - 1 piece
- Lettuce leaves - 100 g
Paprika - ½ tsp
- Salt, pepper - to taste

For the filling:

- Natural yoghurt - 4 tbsp
- Garlic - 5 g

📘Preparation:

1. Carrots grate on the Korean grater or cut into thin strips. Cucumber also cut into strips.
2. Chicken fillet sprinkle with salt and pepper to taste, sprinkle with paprika powder.
3. In a skillet over medium heat a drop of oil. Put the chicken and fry on both sides until done, about 5-7 minutes on each side. Put on a plate and keep them warm.
4. In the same pan put the diced peppers, sprinkle with salt and fry, stirring occasionally, until gently crisp.
5. Chicken cut into small pieces.
6. Lubricated pita bread with yogurt sauce and passed through the press garlic, put lettuce and other ingredients. While leaving a couple of inches from the bottom.
7. Wrap the free lower edge for stuffing.
8. Then twist the pita bread with the filling in the roulade and serve.

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Chicken in Chinese with vegetables

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on 100gramm - 84.14 kcal B/W/Y - 8.91/1.41/8.54

Ingredients:
Chicken fillet 350 g
Red bell pepper 100 g
Green bell pepper 200 g
Onions 100 g
Carrots 150 g
Soy sauce 5 tbsp
Olive oil 1 tbsp
Honey 1 tsp.

Preparation:
1. Chicken fillet wash, give water to drain, cut into cubes the size of a finger.
2. Onion peeled, cut into wedges in the direction of the fibers.
3. Sweet pepper wash, cut into strips.
4. Carrots wash, peel, chop not thin rings.
5. Preheat the pan, pour in her olive oil. Once the oil is hot, throw the pieces of chicken. Sauté while stirring for 2-3 minutes until the meat turns white and sometimes are brown.
6. In the pan consistently, every 2 - 3 minutes, while continuously stirring, add first the carrots, then onions, then bell pepper. Fry 3 to 4 minutes on medium heat, not allowing the contents of the pan to stew.
7. To join in a Cup of soy sauce with the honey until dissolved last. Add honey to the sauce if the sauce has a pronounced sweet taste.
8. Pour sweet soy sauce into the pan, fry the contents for 2 - 3 minutes.

Bon appetit!

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HOW TO GET RID OF CHEMICALS IN VEGETABLES AND FRUITS?

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Nitrate and pesticides may be partially to get rid of: for this vegetables and fruits you need to properly wash and clean.

CABBAGE. A large part of the nitrates contained in the top cabbage leaves and cobs, so they need to be thrown away.

POTATOES. In potatoes, the nitrates are going under the skin and in the core of the tuber, so after the potatoes are boiled, the water must be drained.

ZUCCHINI, CUCUMBERS, EGGPLANT. Cucumbers color needs to be gently herbal in color if they are dark green it says that they are overfed with nitrates. The first zucchini and eggplant need to peel. Cut off the stalk region is the most poisonous place.

GREENS, LETTUCE, PARSLEY, DILL. Most of the chemical accumulates in the veins, and stalks - no need to eat it. The greens always faster, and absorb nitrates before adding it to your dishes, soak for an hour in the water.

TOMATOES. The thicker the skin of a tomato, the more it contains no chemicals. Do not buy tomatoes orange - red as if immature. White flesh and thick veins on the cut is a signal to the high content of chemicals. But if you mean they are of poor quality tomatoes, soak them in cool water for about 1 hour.

GRAPES. To grapes stored for a long time it is treated with fungicides. To get rid of this substance, the grapes are good enough to wash.

WATERMELONS. Do not buy a watermelon, cut in half and wrapped in foil is a good basis for bacteria and germs. If the watermelon has a thick yellowish veins, so it fertilized. You can do a little test: put the pulp for one minute in a glass of water, if the water has changed color, it means the watermelon fed if she just dimmed berry pure.

PEARS AND APPLES. By purchasing fruits take them in your hands, if you feel that the fruits are slippery and sticky, so they are treated with diphenyl in order that they is not spoiled for a long time stored. In the EU, USA, diphenyl banned because of its strong carcinogenic and allergenic properties. Biphenyl-treated fruits have peel.

BEETS, CARROTS, RADISHES. A huge amount of nitrates contained in the tops and the tips of the roots, trim them before use. Do not buy beets with the twisted tails. From carrots cut 1 cm of tail, the green part should be cut completely, it contains a large number of chemicals.

To minimize the amount of the used chemistry, you need to choose fruits and vegetables grown in the CIS. They are many times “cleaner” imported. We are not in similar amounts used of mineral fertilizers, for the simple reason that our manufacturers have no money to buy fertilizer in such quantities as, for example, purchase of fertilizers in America, Holland, the Netherlands, and Turkey. And maximum allowable limits of concentration of nitrates in America and we have significantly different, for example, beets 3600 mg/kg, and we have beet penalize already at 1400мг/kg.

The most contaminated fruits and vegetables come to us from Holland, Turkey, Israel, Egypt, they have poor land and she just can’t give a rich harvest without significant amounts of fertilizer. But in safe amounts contain chemicals in vegetables and fruits grown in the countries of the former Soviet Union and Bulgaria.

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Paella with vegetables

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107ккал-100g

Ingredients:

rice - 200 g,
vegetable broth - 125 g
onions - 2 heads,
garlic - 3 cloves,
zucchini - 2 PCs.,
sweet pepper - 2 PCs.,
green beans - 100 g,
broccoli - 250 g
olive oil - 2 tbsp. spoons,
parsley - 1 bunch,
paprika ground,
canned corn - 300 g
cumin seeds not ground

1.Onion and garlic finely chop. Zucchini cut into slices.
2.Sweet pepper cut into strips. The green beans remove veins and cut into slices.
3.Corn throw in a colander. Blanch broccoli for 2 minutes in salted water, drain in a colander and dry.
4.Lightly fry in olive oil onions and garlic.
5.Stir in the rice, heat until it is well soaked with oil.
6.Add the remaining vegetables and stir fry them until the color changes.
7.Season with salt, black pepper, paprika and cumin.
8.Pour in the broth and simmer the rice and vegetables over medium heat 10 minutes until all the liquid is absorbed.
9.Ready paella soak 5 minutes under the lid, loosen the rice and sprinkle with chopped parsley.

Bon appetite!:)

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��Salad with chicken, egg and vegetables��

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�� Per 100g kcal 73.97 �� proteins 7.51 �� fats - 4.17 �� carbohydrates - 1.58 ��
Ingredients:
Chicken breast - 200 g
Cucumber - 1 piece
Tomato - 2 PCs
Chicken egg - 2 PCs
Lettuce - 10 PCs
Cheese (preferably Oltermanni 17%, it is less calories)
Olive oil or natural yoghurt to taste
Preparation:
1) the Chicken breast to cook for a couple (so it will be juicier) or boiled, cut into medium-sized pieces.
2) Cucumber, lettuce and tomato wash, Pat dry.
3) Salad break or cut into big pieces, put to the chicken. Cucumber cut lengthwise and cut into slices. Put all of this to chicken breast and mix well (preferably with hands).
4) Tomatoes cut into large pieces and add to the salad. Mix gently so as not to damage the tomato.
5) eggs in advance boil, peel, and coarsely chop also. Gently add to the salad.
6) season with olive oil/natural yoghurt, sprinkle with grated on a fine grater cheese - to taste.
Bon appetit!

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How to cook vegetables

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How to cook vegetables.

Each woman cooks vegetables in his own way. One pre-steeps them in cold water, the other is sure that you need to cook in plenty of water, so they do not closely. The third one adds to water to cooking soda. Meanwhile, the vegetables have lost valuable vitamins and minerals, you have to cook them

Manual
1. Vegetables with green color, you should boil for a short time and get two. If you have to boil them in water, start them in boiling water, thus valuable askorbinata acid will have a lower level of destruction. It is asparagus, green beans and pea pods, spinach, etc.

2. Vegetables with yellow and orange coloring, is distinguished by a high content of carotene. Is to digest them, and carotene all go into the water (this “report” changed the color of the water - it will become bright yellow). While the vegetables are noticeably pale. So these vegetables is preferable to steam or boil in a pot, tightly closed lid. We are talking about carrots, pumpkin, sweet potato (tuberous carrots). Similarly cook the beets, adding water a little vinegar, citric acid (juice), or several slices of sour apples. So its color will remain. To preserve the brightness of the color of some Housewives add sugar (½ teaspoon per 1 liter of water).

3. Vegetables, having a white color, put into boiling water and cooked quickly over high heat and without cover. Until ready to boil is not necessary. After about 15 minutes, start boiling the water must be drained (a little before the end), after which the dishes cover tightly and simmer over low heat. The vegetables will get ready by means of steam, not razvalivshis and maintaining (not having water) the most valuable. It comes to potatoes, cauliflower, kohlrabi, onions, etc.

4. When properly cooked it is important to know the proportion of vegetables and water. If you boil in a sealed container, the vegetables should be covered with water not more than 1 cm Less water - less waste of nutrients. Cooking in a sealed container designed for this type of ratio: 1 kg of vegetables - 3-3,5 l of water.

5. Sometimes the vegetables turned up, i.e. boil a sealed container in a small amount of water or in its own juice. If propuskanii occurs not in the water, in a sauce with spices and seasonings, report the stewing vegetables. Suppression and propuskanii ensure minimum loss of nutrients and rich taste, but the vitamin C in this case is destroyed almost completely.

6. Vegetables cooked in lightly salted water (10 g salt per 1 liter of water). This helps to preserve the potassium salt is very beneficial to the human body. With the exception of green beans and beets (boiled in salt water, they become unpleasant to the taste).

Note
The cooked vegetables are not recommended long leave in the water in which they cooked - they become tasteless and watery. The only exception is cauliflower.

The water after cooking vegetables do not rush to pour, it contains valuable nutrients. Broth can be used for soups and sauces. But only fresh! After a short time it loses its flavor and usefulness and not fit to eat.

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How to get rid of chemicals in fruits and vegetables

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How to get rid of chemicals in fruits and vegetables. Save yourself, not to forget!

Nitrates and pesticides can partially get rid of: for this vegetables and fruits you need to properly wash and clean.

CABBAGE. Most of the nitrate contained in the upper cabbage leaves and stalks, so they must be discarded.

POTATOES. In potatoes, the nitrates are going under the skin and in the core of the tuber, so after the potatoes are boiled, the water must be drained.

ZUCCHINI, CUCUMBERS, EGGPLANT. Cucumbers color should be pale grass green colour, if they are dark green this suggests that they are overfed with nitrates. The first courgettes and the aubergines peel. Cut the peduncle region is the most poisonous place.

GREENS, LETTUCE, PARSLEY, DILL. Most chemistry accumulates in the veins, petioles not need to eat. The greens always faster, and absorb the nitrates before adding it to your dishes, soak for one hour in water.

TOMATOES. The thicker the skin of a tomato, the more chemicals it contains. Do not buy tomatoes orange - red as if unripe. White flesh and thick veins on the cut is a signal of great content chemistry. But if you still have got poor quality tomatoes, soak them in cool water for about 1 hour.

BEETS, CARROTS, RADISHES. A huge amount of nitrates contained in the tops and the tips of the roots, trim them before use. Do not buy beets with twisted tails. From carrots cut 1 cm of tail, the green part needs to be cut completely, it contains a large number of chemicals.

GRAPES. The grapes were stored for a long time it was treated with fungicides. To get rid of this substance, the grapes are good enough to wash.

WATERMELONS. Do not buy a watermelon, cut in half and wrapped in foil - it is a good basis for bacteria and germs. If the watermelon has a thick yellowish veins, so it fertilized. You can do a little test: put the pulp for one minute in a glass of water, if the water changed color means watermelon fed, if she just dimmed berry pure.

PEARS AND APPLES. By purchasing fruits take them in your hands, if you feel that the fruits are slippery and sticky, so they are handled by diphenyl so they do not spoil and a long time was kept. In the EU, USA, diphenyl banned because of its strong carcinogenic and allergenic properties. Biphenyl-treated fruits have peel.

The most contaminated vegetables and fruits come to us from Holland, Turkey, Israel, Egypt. They have a poor earth and she just can’t give rich harvest without significant amounts of fertilizer.

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Tomatoes stuffed with chicken fillet and vegetables!

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��on 100 - 75.41 calories��it - 8.35/2.05/5.51��

Ingredients:
Tomatoes - 7 pieces
Onion - 1 PC.
Bulgarian pepper - 2 PCs (if very large, you can take PCs. of 1.5)
Garlic - 2 cloves
Chicken breast - 450 g
Corn - 1 Bank
Low-fat cheese - 100 g
Cumin - 1 tsp
Olive oil - for roasting
Salt, pepper - to taste
Greens - for filing

Preparation:
1. Onion and bell pepper finely cut and progaram for 10 minutes. Garlic crush. Add bell peppers and onion and keep on the heat for a few minutes. Chicken fillet slices small cubes and fry until half done.
2. To the chicken add bell pepper, stir fried with onions and garlic, and corn. Peremeshaem, salt and paperchem to taste, add cumin and a little will bring all of this on small fire within 5-7 minutes.
3. The tomato cut off the top and carefully with a teaspoon and knife will get rid of the pulp. By the way, it can be used later for the sauce for pasta that is very, very comfortable (not like when lost products).
Cheese we shall RUB on a coarse grater.
4. Fill the tomatoes with the stuffing almost to the top, is tightly lay cheese, paperchem top.
5. Tomatoes place on baking sheet and put in a preheated 170 ° oven for 10 minutes. I specifically put a temperature slightly below normal for the tomatoes themselves had time to prepare.
Ready tomatoes decorate with finely chopped greens.

Bon appetit!

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