Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while. Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture.

Ingredients:

* Dried mushrooms 4 nos.

* French beans 100 gms.

* Onion 1 no.

* Capsicum 1 no.

* Cooked chicken slices 500 gms.

This Potato dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Take the frozen peas and put into a small bowl with some warm water. They don’t need to cook, just unthaw a little.

Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Bake uncovered about 20 minutes, until the breasts are golden brown. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

 * 6 chicken breasts (either bone in or halves with skin on)

 * 1 tsp dried thyme

* Olive oil

* 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)

Three great recipes for health and maintining your weight. Can be used in a weight loss program too.

Sometimes when you are starting a new weight loss program you can be lost about what to eat. No problem! Here are some great foods that are easy to make and are healthy.

Ginger White Tea

White tea is a delicate tasting tea that is complemented by soft flavored herb and spices. This tea has just a touch of ginger to give the drink subtle layers of flavor.

INGREDIENTS:

- 1 bag of Tetley White Tea or another comparable White Tea brand

Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.

Ingredients

* 1/4 cup sliced or slivered almonds

* 1 pound fideos or very thin egg noodles

* 1/4 cup extra-virgin olive oil (EVOO)

Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8-inch thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise.

Ingredients

* 2 boneless, skinless chicken breasts, cut in half (about 1 pound total)

* 1 large zucchini

* 1 large yellow squash

* 2 portobello mushrooms

Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Set aside for a few mins to infuse. . Throw in a few thyme leaves and set aside. Grill until the cheese has just melted.

Heat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place on the tray. Melt the 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside for a few mins to infuse.

Let cook for a long time, at least a half hour, and then add the cream of chicken soup. I suppose a more ambitious person could create their own cream of chicken stuff that would be just as good, but this recipe has the advantage of being quick, easy, and tastes wonderful on a cold evening.