Grilled Chicken with Fresh Mango Salsa

With spring officially here and summer not too far away, I decided when I saw

The wonderful fresh mango's at the store, it was time to grill some chicken.

And make some salsa.

Forgive my hazy pictures, the steam from the food was fogging up my cell!

Mango's peeled, sliced and diced. This depends on how much you want in your salsa)

1 Large Roma tomatoes

A hand full of cherry Tomatoes, diced.

3 small Limes cut in half.

1 medium red onion peeled & diced

Cilantro, washed and chopped.

2 tablespoons of Olive oil

Salt & Pepper (to taste)

1/4 Black Beans (optional)

MANGO SALSA

A sweet and sour, slightly fragrant but ever so delicious salsa.

I think this has become my new favorite quick and easy side dish.

It also works well over a bed of fresh spring green salad.

And you won't need dressing either, as the Mango Salsa will do the job.

Enjoy.

You can add the black beans or leave them out.

Grill some chicken, steam some broccoli and bake a sweet potato

And serve with the freshly made Mango Salsa.

Grilled Chicken with Fresh Mango Salsa

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Chicken in Lemon & Parsley Sauce

Since Easter craziness, I've not really done any crafts of late, plus the weather has not been the very best.

Today all it's done is RAIN and thunderstorms! 

Which reminds me of being back home in Wales - the Rain that is.

I have been doing good lately, even with the naughty but nice easter chocolate madness.

I have kept up with counting my calories and exercising - to which I am pleased to say

That with the help of my LOSE IT app 

I am down 7lbs in 5 weeks

  This is my 6th week and weigh in this wed)

The app LOSE IT is so easy to use. I love it.

Yes, it does take a little time to calculate your meals of your cooking from scratch, but one you have them in the app, it's good to keep track of your calories.

So with yet another day inside, and wondering as to what I was going to make for dinner

And that it would be low in calories I decided on chicken tenders.

This is what you'll need:

 2lbs of chicken tenders

Flour

Lemon Seasoning

Salt and Pepper

Caper

Apple Cider Vinegar

Rice Vinegar

Parsley, Chopped

Lemon, squeezed.

Vegetable or Chicken Stock

Season the chicken with S&P.

Then lightly flour and set aside.

Heat your skillet with 3 Tablespoons of Olive Oil, 

Once the oil is hot, add the chicken.

Cook for 3 - 4 minutes on each side.

Once cooked, add the capers (if you don't like capers leave out) 

 & 2 Tablespoons of butter 

Good couple of splashes of Rice Vinegar

2 Tablespoons of Apple Cider Vinegar

Then cover and simmer for 3-4 mins

(If you're a wine drinker you can use White Wine instead of the vinegars ) 

Add the vegetable stock and cook for another minute.

Then add the parsley  and lemon juice, and allow to cook for 15 minutes.

Remove the chicken, cover and set aside. 

Now, I like my sauce to taste a little tastier, so I added 1/2 Tsp of Chicken Bouillon.

Stir well.

Add some cornflour to thicken the sauce. Stir well

Then to make it a little creamier, add some milk or cream & stir.

Stir well

Add the chicken back into the sauce, add some fresh parsley, cook for another few minutes.

Then serve.

You can serve with a fresh, tomato, cucumber & green onion salad,

Which is tossed in dill, lemon juice and salt.

This a quite a tart, yet tangy chicken dish, but quite delicious :)

Chicken In Lemon & Parsley Sauce

Add a side of steamed jasmine rice 

&

A dollop of

Fat free Fage yogurt with chopped parsley, seasoned with salt  & pepper.

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Creamy Carrot Soup

You look in your fridge and you see that you haven't used your carrots. What am I going to make? - Yet another smoothie or something else.

How about something else :) With Spring finally here and Bunnies all around, well the Easter Bunny and Easter not too far away that is - and with my girls loving to munch on raw carrots - why not make, a simple and quick soup.

If you're wondering if your little ones will eat this well heres what my girls did. Carys ate 4 bowls of the soup & Seren in her innocence said, "Mammy bunnies eat carrots, not carrot soup!" and ate 2 spoons full - well at least she tried it right :)

 Creamy Carrot Soup.

 12 good sized carrots

1 Large Onion

1 Stick of Butter

1 stem of fresh Rosemary

3/4 of  the carton of Half & Half 

(Or if you want it creamier, use Heavy Cream)

1 large Carton Chicken Broth

Salt and Pepper

Dash or two of Curry Powder

Clean & Peel the Carrots, then chop & dice carrots 

& Onion.

Using a large stock pot, melt the stick of butter

 &

 add carrots, Onion, Rosemary, Salt and Pepper.

Allow the melted butter to coat the veggies

Then add the chicken broth

Make sure the broth covers all of the veggies.

Bring to the boil.

Once the soup has come to a boil, remove the Rosemary & discard.

Turn heat down to a simmer & cook until the carrots are soft.

Next, add some dashes of Curry Powder

Then blend using a immersion hand blender

 Or

 Remove from heat & use a regular blender, until till smooth and you have

 NO LUMPS. 

Add the Half & Half

(Or heavy cream if you're using that)

Give it a quick Blend.

Give it a taste test and add more S&P if needed.

Serve with some freshly made Homemade Bread & an Arugula & Spinach Salad.

Creamy Carrot Soup

DELISH.

 

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