Weekday Meal 3: Prawn & Cous Cous Salad with Japapeño Dressing

Sourced from Australia's beloved Donna Hay, this recipe is one of Liss' favourites - great in Summer, yet I still enjoyed it in the middle of Winter!   It's a flavour bomb with a kick, takes about 15 minutes to make, and is incredibly healthy to boot!  So without further ado:

Prawn and couscous salad with Jalapeño Dressing

Salad Ingredients (for 2):

1 cup (200g) instant couscous

20g unsalted butter chopped

1 cup (250ml) boiling water

500g prawns peeled (original recipe called for raw prawns, but I buy pre-cooked to make it a bit faster - have also just defrosted frozen, pre-cooked prawns and also worked well!)

sea salt and cracked pepper

200g mixed cherry tomatoes, halved

100g rocket leaves (I put a bit more - but all the ratios can be tweaked according to what you like)

Jalapeno dressing (Though Liss and I both suggest doubling the dressing below):

1 tablespoon lime juice

2 teaspoons finely grated lime rind

1 cup chopped coriander

2 cloves garlic, crushed,

¼ cup pickled jalapenos

2 tablespoons jalapeno brine

1. Make the jalapeno dressing by putting all dressing ingredients in food processor and process until roughly chopped.

2. Place couscous and butter in bowl – pour over water – cover – set aside for 10 min. Fluff with fork.

3. Combine remaining ingredients, jalapeno dressing and couscous in a bowl mix well – serve and enjoy!!

Weekday Meal 2: Jerk Chicken Salad

This go-to weekday meal (discovered by my husband, James) features in our kitchen at least every two weeks if not every week.  It's super-quick and has a punchy flavour.  Though it doesn't sound terribly hearty, we're always full and satisfied after this salad.  The recipe is from Momma Cherri (original link here).

Jerk Chicken Salad

Serves 2
Time to Make: 15-20 minutes tops

Ingredients:
1 bunch spring (green) onions - finely sliced
packet of flat-leaf parsley
Juice from 1 lime
1 t mixed spice
1 t chili flakes
2 chicken breasts - cubed
1 T olive oil
Lettuce (whatever type you prefer for a salad - enough for 2)
Handful of Pine nuts
Optional: chopped red pepper or other veggies (can also substitute toasted sweet corn for pine nuts)

Salad Dressing:
- 1 part olive oil
- 1 part white wine vinegar
- salt/pepper to taste

• Using a hand-blender or small food processor, blend half the spring onions with the parsley, lime juice, mixed spice and chili flakes.
• Place cubed chicken into mixture and let marinate for at least 5 minutes (the longer the better, but 5 min is fine)
• Make the dressing by combining the oil, vinegar and seasoning - mix well.
• Heat oil in sautee pan on medium-high.
• Pan fry chicken until almost cooked through.  Add remaining spring onions for last minute of cooking through.
• Place lettuce, pine nuts, and any other veggies (it's absolutely fine with just chicken and pine nuts though) in bowl.  Toss with dressing, then toss in the chicken.

Super tasty!

Weekday Meal 1: Low Carb Chicken Enchilada Bake

This go-to weekday meal is recommended by my sister, Alison who makes it once a week.
Kind of looks like a southwestern-style lasagne - yum!
When she makes it, she substitutes spinach for corn, ground turkey instead of chicken, corn tortillas instead of high-fibre tortillas...  Thanks for the recipe Ali!!

Time to make: 40 minutes
Tip: Freezes well - just cook 10-15 minutes longer if straight from freezer

Low Carb Chicken Enchilada Bake (courtesy of Dashingdish.com)

Ingredients:
2.5 cups Chicken breast, cooked/shredded
1/2 cup Canned diced tomatoes
3/4 cup enchilada sauce
1/2 cup Salsa
1 tsp Enchilada or taco seasoning
1/2 cup Low fat cottage cheese, blended smooth OR 4 oz cream cheese, softened (for the UK - my guess is Creme Fraiche would be a perfect substitute!)
1 cup Corn
1 cup Black Beans
4 Tortillas
1/2 cup Shredded mozzarella or reduced fat cheddar
1 1/2 cup Chicken broth
Optional: Sliced black olives, chopped green onions (that's spring onions to Brits)

Low Carb Chicken Enchilada Bake - from dashingdish.com

• Preheat oven to 375F (190C).  Spray a 9×9 inch baking dish with non-stick cooking spray.
• In a medium bowl, mix chicken with the first 6 ingredients. 
• In a separate small bowl, mix corn and black beans together.
• Pour the chicken broth in a shallow bowl. Dip the tortilla’s in the chicken broth, just long enough to get them moist, (almost as you would dip bread in an egg mixture for french toast).
• Layer 4 tortilla’s on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.
• Top with the shredded cheese, (and olives and green onions if desired). Bake for 25-30 min or until cheese is melted.