1 bunch (500g) English spinach
2 tbspns MCT Oil
1 medium leek, thinly sliced
250g button mushrooms, sliced
500g chicken breast fillets sliced (all fat removed)
1 tbspn drained green peppercorns crushed
250g packet instant lasagna pasta sheets
8 slices No Fat cheese
Creamy sauce
3 tbspns MCT Oil
1/2 cup plain flour
3 cups skim milk
Add spinach to large pan of boiling water, drain immediately. Rinse under cold water; drain on absorbent
paper, press out excess liquid. Heat butter in pan, add leak, cook, stirring until leek is soft. Add
mushrooms, cook stirring until mushrooms are soft; remove. Heat oil in pan, add chicken in batches, cook
until browned. Combine chicken, creamy sauce and peppercorns in bowl, mix well.
Place half the lasagna sheets over base of greased shallow oven proof dish. Spread with half the chicken
mixture, top with half the mushroom mixture, then half the spinach leaves. Repeat layering. Top with No
Fat cheese slices (Okay I cheat I only do Brady's part with low fat cheese - I use grated cheddar for the
rest). Bake in moderate oven about 40 minutes or until browned and heated through.
Creamy Sauce: Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually
stir in milk, stir over heat until mixture boils and thickens.
Recipe suitable to freeze
(THIS ONE IS REALLY GOOD)
2 tbspns MCT Oil
1 medium leek, thinly sliced
250g button mushrooms, sliced
500g chicken breast fillets sliced (all fat removed)
1 tbspn drained green peppercorns crushed
250g packet instant lasagna pasta sheets
8 slices No Fat cheese
Creamy sauce
3 tbspns MCT Oil
1/2 cup plain flour
3 cups skim milk
Add spinach to large pan of boiling water, drain immediately. Rinse under cold water; drain on absorbent
paper, press out excess liquid. Heat butter in pan, add leak, cook, stirring until leek is soft. Add
mushrooms, cook stirring until mushrooms are soft; remove. Heat oil in pan, add chicken in batches, cook
until browned. Combine chicken, creamy sauce and peppercorns in bowl, mix well.
Place half the lasagna sheets over base of greased shallow oven proof dish. Spread with half the chicken
mixture, top with half the mushroom mixture, then half the spinach leaves. Repeat layering. Top with No
Fat cheese slices (Okay I cheat I only do Brady's part with low fat cheese - I use grated cheddar for the
rest). Bake in moderate oven about 40 minutes or until browned and heated through.
Creamy Sauce: Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually
stir in milk, stir over heat until mixture boils and thickens.
Recipe suitable to freeze
(THIS ONE IS REALLY GOOD)
Little Leakers
Creamy Peppered Chicken Lasagna
