Tag Archives: philadelphia

Baked Chicken & Pesto Polenta 

Ingredients

1 cup Mixed vegetables

1 Chicken breast

1 tsp Pesto

1 tbsp low fat cream cheese (Philadelphia)

50g Polenta

1 slice low-fat cheese

Directions

1. Cook the chicken breast and then chop up into slices

2. Boil the vegetables and drain

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3. Heat 200ml water in a pan and when it starts to simmer immediately add the polenta and make sure you keep stirring.

4. Add the fromage frais and pesto and stir.

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5. Add the chicken and vegetables and mix into the polenta

6. Pour into your dish and sprinkle with cheese.

7. Put the dish a pre-heated oven 200 degrees for 20 mins , then switch on the grill and pop under for 5 mins so the cheese bubbles and you get a nice crispy too!

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ENJOY!

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Potato and prawn layered pie with garlic & herb Philadelphia topped with cheese

Serves 1
Ingredients

5-6 new potatoes (depending in size)
100g cooked & peeled Prawns
Bag of fresh Spinach 
2 tbsp of Peas (frozen or tinned)
Grated low fat cheddar Cheese
Spray cooking Oil
35g light garlic & herb Philadelphia 

Directions 

1. Place potatoes in boiling water in a saucepan on a medium heat. 
2. Once they are nearly cooked add peas and spinach. Leave to boil for 5-8mins.
3. Drain the potatoes and veg but make sure you preserve 2 tbsp of the hot water.
4. Mix the Philadelphia with this water using a fork and whisk like you would an egg. It should melt and form a sauce.
5. Spray a dish with oil then chop the potatoes into thin slices.
6. Layer half the sliced potatoes on the bottom of the dish then mix the prawns and veg together and pour over the sliced potatoes.
7. Pour the Philadelphia sauce over this and then place the rest of the sliced potatoes over the top to form the top of the pie.
8. Spray the top layer with oil and then sprinkle the grated cheese on top.
9. Place dish in a pre-heated oven at 250 degrees and leave for 20 mins.
10. Take out the oven and put into a pre-heated grill for 5 mins so the potatoes go crispy and the cheese bubbles!

Enjoy! 

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