RECIPIES FROM NEW COHEN'S BOOK

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All portions are from your allowance!

FISH PIZZA

Tuna
Tomato, diced
Green capsicum
Onion, diced
Mushrooms, sliced
2 crispbread

Drain tuna & puree it with crispbread
form this into a pizz base on non stick baking paper
top with vegetables & herbs to taste
Bake or grill until vegetables are tender

SALT & PEPPER SQUID

Squid tube
Stir-fry vegetables
Salt & black pepper
1/2 cup vinegar
Lemon juice (from fruit allowance)
Sweetener (optional)

Cut open squid tube
Turn inside out & score lines in a diamond shape, then cut up into strips or squares
Combine vinegar, sweetener, lemon juice, salt & pepper
Coat squid with mixture & refridgerate for 20 minutes
Stir fry squid, add extra salt & pepper if required
Add vegetables-making sure squid is cooked (when it has curled)
Serve hot

CHICKEN LICKIN' COOKIN'

Chicken
1/2 teaspoon Curry powder
1/2 teaspoon vinegar
Sweetener
Salt & pepper
pinch of thyme

Mix curry powder, vinegar, sweetener, salt, pepper & thyme
Puor seasonong mix over chicken and place in a cooking bag
Bake chicken in oven, microwave oven or cook in boiling water
serve with vegetables or salad

The chicken mix can be prepared in advance & stored in the freezer

COHENSOTTO (Risotto Cohen's style)

Chicken minced
Zucchini grated
squash grated
onion sliced
herbs to taste

Brown chicken in wok, add vegetables and herbs and wok-toss untill cooked.

Tastes great hot or cold

CHICKEN COLESLAW

Chicken sliced into strips
Cabbage finely shredded
Celery finely sliced
1 tsp low fat mayonnaise
herbs to taste

Sprinkle the mixed herbs in a frying pan that has lightly been sprayed with oil
add the chicken strips one by one so they cook nice and flat
sprinkle more herbs on top & flip them over- they will cook very quickly
store the strips in the fridge to cool
mix cabbage and celery & add the mayonnaise- give it a good mix
Serve the coleslaw in a bowl with the chicken on top

CURRIED MANGO CHICKEN

Chicken, minced or strips
asparagus, chopped
mushromms, sliced
zuccini, thinly sliced
spring onions, chopped
mango, liquidised
garlic
curry powder
black pepper

Lightly spray pan with extra virgin olive oil & add chicken
sprinkle with garlic, curry powder and black pepper
add vegetables along with liquidised mango
cook until vegetables are tender, serve hot

CHILLI CHEESE SALAD

Mozzarella, grated
lettuce, shredded
tomato, sliced
onion, cut into rings
cucumber, sliced
celery, chopped
dash balsamic vinegar
salt & pepper to taste
small pinch of chilli powder

Mix all the vegetables in a small bowl
add grated cheese
Mix balsamic vinegar, salt, pepper & chilli powder together
pour over cheese & salad, enjoy with 2 crispbreads


All recipies are from the new Cohen's Recipie Book

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