Today’s recipe is on pointed cabbage wraps with avocado and chicken. The wraps are perfect for lunch or as a light dinner. Instead of using tortilla wraps we use cabbage leaves – this brings some crunch, and it saves us a lot of calories! (Which we can add to our dessert ;-)). Ingredients (1 serving):
Two big pointes cabbage leaves
Two big tbsp. of cottage cheese
Some chicken leftovers
One medium sized carrot
A little salt
How to: Peal your leaves of the cabbage and clean them carefully in cold water. Wash the carrot and grate it – then put it in the cabbage leaves. Mash the avocado and mix it with the salt and the cottage cheese. Arrange the guacamole on the grated carrot. Cut your chicken to pieces and put it in the wrap. Roll the wraps together and VOILA! Bon appetit!
It is such a long time ago I have had time to experiment in the kitchen. I spend all of my time going to school or work, doing my homework, working out, or sleeping! Today I got off at 11-30 am, and I went to the gym straight after (Cardio day..). On my way home I bought the groceries and prepared everything. I really do enjoy cooking – think I’ll have to give it more priority in the future.
Some of the stuff I made were these chicken meatballs – they were great. I wanted to bake them in the oven, but of course our oven broke down just as I turned it on.. The pan also worked fine though.
Ingredients for 14 meatballs (3-4 servings)
400g minced chicken
1 grated onion
LOTS of parsley
1 clove of garlic
1 tbsp. lemon juice
salt and pepper
(2 tbsp. olive oil for the pan)
Mix all of the ingredients gently in a big bowl.
Turn on the pan (middle heat) and add the olive oil. It is important that the pan idn’t too hot because then the meatballs will stick.
Use a tablespoon to form little meatballs and put the on the pan. You can flip them once in a while, so they don’t get burned. (The cooking time is approximately 30 minutes.)
My entire family is coming over for dinner tonight so I made this huge bowl of salad. I feel like I always serve salads with regular ingredients – but this one has a little different.
Ingredients (This is for about 4-5 people – I made two portions so the pictures are for about 8-10)
Dressing: 3dl crème fraise(5%), 3 teaspoons of Dijon mustard, 2 teaspoons of lemon juice, 1 teaspoon of honey, salt and pepper.
Filling: ½ a cabbage, 4 spring onions and 150g of canned pineapple
Topping: a little parsley
Mix all the ingredients for the dressing gently in a big bowl. Slice the onions and cabbage thinly and cut the pineapple into smaller pieces. Mix everything together and arrange nicely – top it of with some parsley. Then serve!