Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cubed
1/8 cup red wine vinegar
1/2 lime, juice of
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 6-inch flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
Directions:

1
Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
2
Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
3
Simmer for an extra 10 minutes.
4
Heat an iron skillet over medium heat.
5
Place a tortilla in the pan, warm, and turn over to heat the other side.
6
Repeat with remaining tortillas.
7
Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
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Ingredients
3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Directions
Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.
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Ingredients:

1 1/2 lbs boneless skinless chicken breasts (3 to 4)

1 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 extra-large eggs

1 cup seasoned bread crumbs

1/2 cup grated parmesan cheese

unsalted butter

olive oil

bamboo skewers (6 to 10 inches long) or ice-cream stick

Directions:

1

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

2

Combine the flour, salt, and pepper on a dinner plate.

3

Beat the eggs with 1 tablespoon of water on a second plate.

4

Combine the breadcrumbs and Parmesan on a third plate.

5

Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

6

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.

7

Don't crowd the pan.

8

Add more butter and oil and cook the rest of the chicken breasts.

9

Serve each strip on a skewer or stick.

10

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

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Ingredients

500g tiny new potatoes - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose

3 tbsp each of chopped parsley , mint and chives

6 tbsp olive oil

2 tbsp lemon juice

500g skinless chicken breasts , cut into 3cm chunks

1 red onion , peeled

1 red pepper , seeded and cut into 3cm chunks

1 lemon , cut into 8 wedges

FOR THE RELISH

8 ripe tomatoes - vine grown tomatoes tend to have the best flavour

2 green chillies , seeded and finely chopped

2 small garlic cloves , finely chopped

4 tbsp olive oil

2 tbsp white wine vinegar

If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.

To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.

Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.

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Ingredients 

1/4 cup butter

 1 Walla Walla or other sweet onion, thinly sliced

 1 (4 ounce) package cream cheese

 4 hot dogs, or your favorite sausages

 4 hot dog buns

 brown mustard

 sauerkraut (optional)

Directions

Preheat grill or grill pan for medium-high heat.

Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.

Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.

To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

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Ingredients Nutrition

2 cups frozen raspberries

1/4 cup caster sugar

1/3 cup white choc bits

35g tube mini M&Ms

1/3 cup unsalted peanuts, chopped

1/3 cup rainbow mini marshmallows (see note)

8 large bananas, halved lengthways

16 scoops low-fat strawberry frozen yoghurt

Method Notes

Step 1

Combine raspberries, sugar and 2 tablespoons cold water in a saucepan. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes. Cool.

Step 2

Place choc bits, M&Ms, peanuts and marshmallows in separate bowls.

Step 3

Place 2 pieces of banana in each serving dish. Top with frozen yoghurt, raspberry mixture and toppings. Serve.

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Ingredients

1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped

3 eggs, at room temperature, separated

125ml (1/2 cup) thickened cream

55g (1/4 cup) caster sugar

Icing sugar, to dust

Candy canes, to serve

Method

Step 1

Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks.

Step 2

Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.

Step 3

Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy.

Step 4

Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set.

Step 5

Dust with icing sugar and serve with candy canes.

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