Chicken Roll-Ups with Cucumber-Tomato Salad, Carrots, and Kiwifruit

Not too much to say about this lunch, since it's so... usual, for me, but the roll-ups are something different, so I decided to post it.

The roll-up was made from the same flat-bread as yesterday's pizza, and contains chicken, mustard, yellow peppers, tomatoes, and a bit of romaine. Yum.

Chicken Flat-bread Pizza

Yummy. (Too bad I singed it around the edges.) A little while ago I heard about this brand of flat-bread/roll-ups called Flat Out, which are (or can be) a healthy, high fibre flat-bread. And I thought to myself that probably I wouldn't be able to find it in Canuckistan. But here it is!

So I made chicken pizza, with a little bit of jarred bruchetta mix in place of sauce, and then sliced jalapeño peppers, sliced yellow peppers, sliced chicken breast (deli meat) and cheddar and mozzarella cheese.

Tasty goodness, and healthy.

Mediterranean Chicken with Herbed White Beans

It's too bad this is such a messy looking meal, because it tastes really good. Not really nice enough looking to serve to guests.

The recipes for both come from the book YOU On a Diet and is all, like, healthy and stuff.

Noodley Chicken Soup

This was a bit of a made up as I went along sort of recipe, though it was similar in some ways to a different chicken/noodle/bean sprout soup I made a while back.

This one didn't have as flavourful a broth, but it also didn't have the bad smell the other one had. (It smelled so bad, but tasted so good. Very strange.) I like it with the mushrooms, though, and the green onions, which had a nice mellow onion flavour whenever I bit into one.

Teriyaki Chicken on Rice with Broccoli Slaw and Honey-Ginger Carrots

The broccoli slaw is from a mix you can buy at Cost-co, but the rest I threw together tonight after coming home from work. It tasted all right, anyway, for something done without thought or planning.

I, apparently, have nothing to say about this meal, though. (Except that broccoli coleslaw is a strange thing to eat with teriyaki chicken. It was there, though, so...)

Chicken Cacciatore on Rice with a Green Salad

This was tasty and healthy and a welcome change from all the garbage I've been eating lately. (And my recent inability to cook edible food...)

I probably won't make it again, unless I've got family around again, since it makes an astronomical amount of food. (Five of us ate from it, and there's enough for probably three or four servings leftover.) And I don't know how to cut it down to size - it's a slow cooker recipe and uses canned tomatoes.

Zucchini Pancakes with Fresh Tomato Salsa and Chicken Tikka

My second failed attempt at vegetable pancakes.

I suspect I didn't cook these ones long enough. Maybe I made them too big or didn't use enough oil or turned the heat too high. I don't know. But I don't know that I've ever made a pancake in my life and had it turn out (not even the kind without vegetables, not even the kind without vegetables that comes in a bag and you just add water).

Ah well. The Chicken Tikka was really good, and I just scooped the salsa off the (slightly soggy) pancakes and ate that too.


(Incidentally - the vegan and vegetarian tags refer only to the pancakes/salsa. Obviously. But just... pointing out that I'm not a tool who doesn't know that chicken isn't vegan. I generally only use those tags if the whole meal is vegan but in this case, used it because the pancakes were the main dish, so to speak.)

Ham and Cheese Scrambled Eggs with Fried Potatoes

Eggs and potatoes is sort of my most basic meal, I think. I don't eat them all that often - maybe every other week at most - but I certainly make them more often than anything else. (Except tomato/cucumber salad.)

There's really nothing special about this. The eggs are just ham/cheese/black pepper scrambled in 2 egg whites/1 whole egg. And the potatoes are my standard sauteed potatoes (though I used water rather than broth, this time around).

Pancakes made of Failure and Paper Mâché Paste

I've been debating for a few days whether or not to post this picture - it's ugly and disgusting and I didn't actually eat it. But, hey, I can embrace my failures (and never make them again...)

So what happened was I found this really lovely looking recipe for vegan savoury vegetable pancakes. The photo with the recipe looked gorgeous. So I cut the recipe in half, threw it all together, and... got this.

I couldn't bear to eat the first pancake I made (not pictured, I tossed it) because OH MY GOD it's made of paper mâché paste. Flour+Broth has to work almost entirely the same way as Flour+Water, just with a little (a little) more flavour than your average paper mâché. I cooked the remaining pancakes because I thought they'd be easier to throw out if they were cooked solid rather than that pasty mixture.

I don't really know what I did wrong, exactly. My best guess is that I didn't have enough vegetables - I used half everything, but perhaps I should have added more veg anyway when I saw how much paste there was in comparison to vegetable - and I cooked it at too high a heat, thus scorching it before it had a chance to darken the "dough" (aka paste).

Needless to say, I won't be trying this again.

Chicken Souvlaki on a bun with Russian Salad and Tomato-Cucumber Salad

I didn't really cook this, but I did photograph and eat it. (I made the Tomato-Cucumber Salad, but the rest was done by my Brother in Law.)

The Russian salad isn't really Russian, exactly, but I can't remember the proper name for it. It's something my Russian b-i-l makes though, hence my referring to it as Russian.

I was going to make something really interesting for dinner tonight, but instead I got to eat free food, so I had this, which was delicious anyway. (Should have gone without the bun, though. And tomorrow will be something more interesting, I think.)

Baby Romaine with Beets, Oranges and Walnut Dressing

This was quite tasty (though I don't know if I'll make it again). I don't usually eat beets - I hated them when I was a kid, though not because I disliked the taste. That I liked, but my sister and I had them once before getting sick, and throwing up beets kind of put us off them. (Though maybe it was just my sister who chucked up the beets and the memory has twisted itself around in my brain.)

But I figured I should give them a try again, so here's my try. I do like the taste, though I seem to remember my mom frying slices in butter, which was pretty yummy as well.

This picture looks so pretty and bright with the feta and oranges, but I kind of stirred it around a little to mix the flavours after I'd snapped the pictures, and everything was bright purple-red by the time it made it into my mouth.

Recipe: Ham and Spinach Frittata with Sauteed Potatoes

This will actually be the second time I'm posting this same photo, but this time it's with a recipe. See... I'm an idiot and didn't think to check for comments in this blog, and more than half a month ago, someone requested the recipes. I don't know if she's still keeping an eye on this place - Hi Rebecca? - but just in case, here they are:

Ham and Spinach Frittata, for one.
1-1.5 oz (45 g) ham or Canadian bacon, diced
1 oz (30 g) baby spinach
1 whole egg + 2 egg whites
1/2 oz (15 g) shredded cheddar cheese
salt and black pepper

Preheat oven to 375F.
Heat an oven-proof skillet over medium heat until hot. Add the bacon/ham and saute 3-5 minutes or until slightly browned. Add the spinach and cook until wilted.
In a bowl, lightly beat together eggs with salt and pepper to taste. Fold in the cheese. Spread eggs/cheese over the bacon and spinach in the skillet.
Transfer to the oven and bake for about 15 minutes until golden brown and cooked through.


Sauteed Potatoes, for one.
1/2 tsp olive oil
1 small potato, about 4 oz (or a few baby ones, about 4 oz), thinly sliced or diced in small cubes
1/4 cup low-sodium chicken stock
salt and black pepper

Heat a small skillet over medium heat until hot. Add the oil and potato. Raise the heat to medium-high and saute 3-5 minutes, stirring often until the potatoes begin to brown.

Add the chicken stock and reduce heat to low. Cover the skillet and simmer until the stock has been absorbed and the potatoes are tender, about 6-8 minutes. Season with salt and pepper and serve.

Both these recipes came from a low-carb cookbook I've got, though I make the frittata a little differently. The original source, though, is 5 Square Low-Carb Meals, which for the money is the single best cookbook I own.

Nutritional Info for both parts combined (exactly as I made them):
326 Calories|14g Fat|23g Carbs|26g Protein|3g Fibre

Achard de Legumes on Brown Rice

So, so, so good.

I don't really know what an Achard is, but does it ever taste good. The book the recipe came from said that it can be eaten as a warm salad or with rice as a main course dish. But that doesn't say that much, really.

Huh. If my French isn't failing me completely, Google says it's cut-up, seasoned vegetables. Fairly accurate, that.

This was pleasantly spicy, and my lips are still tingling a bit from it. Very, very tasty. (Practically no protein though. Wish I'd have thought of a meat dish to make along side this. Since I ended up eating a burger with mozzarella cheese melted on top because it was the easiest thing to make last second.)