Ingredients:

2 boneless chicken breasts with skin,

1/2 cup crumbled blue cheese,

1 tsp dried thyme and oregano,

1/2 tsp ground paprika,

Salt and pepper to taste,

1 tbsp lemon juice,

2 tbsp butter.

Method:

Loosen the skin to make space for the filling. Season all over with salt and pepper.

Combine cheese, butter and thyme in a mixing bowl, stir until even. Divide the mixture into two equal portions and spread it under the skin onto each chicken breast. Place it over hot grill with the skin portion on the grill. Cover and cook for 4-5 minutes. Melt the butter and add lemon juice and paprika to it. Baste the chicken breasts with this mixture and turn them around. Grill them from this side until chicken is done. Flip if required. Cut each chicken breast into two pieces and serve hot with assorted veggies.

These delicious little mushroom caps are stuffed with cheesy spinach stuffing and lightly seasoned with oregano.

Ingredients:
250gms white button mushrooms (around 12-15); washed under running cold water,
1 tsp minced garlic,
1/4 tsp oregano,
A handful of spinach leaves; washed and finely chopped,
2 tbsp crumbled cottage cheese,
2-3 tbsp chopped green scallions,
3 tbsp Parmesan cheese; shredded,
Salt and pepper to taste,
Extra-virgin and pomace olive oil.

Method:
Remove stems and chop them very finely. In a wok heat some pomace olive oil, add garlic and saute till it is fragrant. Then add the mushroom stems, cover and cook for 2 minutes. Then add spinach leaves, scallions, cottage cheese, season with oregano, salt and pepper, stir and cover and cook for some time. Put off the flame. Transfer the stuffing into a bowl. To it add Parmesan cheese, little extra virgin olive oil and stir well. Let the cheese melt. Then stuff this filling into the mushroom caps and arrange them on a grease baking dish. Bake them at 350 degree F (175 degree C) for 7-8 minutes or they turn golden brown. Serve as appetizers at your Cocktail parties. Have fun!

A very easy and quick recipe for vegetable and cheese sandwiches that can be prepared in less than 10 minutes. Kids love these sandwiches and is a healthy option to go in their lunchbox. A sumptous breakfast for all.

Ingredients:
4 slices of multigrain or brown bread,
1 cup grated Mozzarella cheese, (or any other that is available)
2 tbsp chopped red or white onion,
3-4 tbsp chopped red,yellow and green peppers (or whichever is available),
6-7 black or green olives; sliced,
2 tbsp chopped tomatoes,
Few leaves of spinach; blanched,
1/2 tsp red chilli flakes,
1/2 tsp dry mixed herbs.

Method:
Heat a griddle or choose to grill you sandwich. Butter the bread if you like, else use as it is. Mix together all the other ingredients and divide into two equal portions to prepare two sandwiches. Stuff the cheese mixture in between two bread slices, press and place on the griddle or on the grill. Roast or grill on both sides till crisp and brown. Cut each sandwich into two pieces diagonally and serve hot as breakfast with juice or milk.

TIPS:
1. Veg Cheese Balls: Use the same filling to prepare cheese balls. Prepare the filling, make small balls, coat them with bread crumbs, egg, again with bread crumbs and bake or deep fry them.

2. Veg Cheese Nuggets: Add little mashed potatoes to the cheese mixture, make small flat balls, coat with bread crumbs and fry. You can add more vegetables to the mixture.

3. You can use this filling in parathas too.

Ingredients:
250gms fish fillets,
2 onions; chopped,
2 tomatoes; pureed,
1 capsicum; chopped,
Some chopped parsley,
Salt and pepper to taste,
Butter,
Mayonnaise, Tomato ketchup and onion rings to garnish.

Method:
Boil the fish fillets in little water till they are cooked. Drain them and set aside till they cool down. Later shred the fish.
Melt some butter in a pan, add onion and saute till they turn transparent. Then add the tomato puree and cook again for few minutes. Then season with salt and pepper and add the shredded fish and mix well. Add the parsley.
Apply mayonnaise to the footlong, spread some tomato ketchup to the base, place the fish mixture, capsicum, onion rings and serve.

A very easy and quick recipe for vegetable and cheese sandwiches that can be prepared in less than 10 minutes. Kids love these sandwiches and is a healthy option to go in their lunchbox. A sumptous breakfast for all.

Ingredients:
4 slices of multigrain or brown bread,
1 cup grated Mozzarella cheese, (or any other that is available)
2 tbsp chopped red or white onion,
3-4 tbsp chopped red,yellow and green peppers (or whichever is available),
6-7 black or green olives; sliced,
2 tbsp chopped tomatoes,
Few leaves of spinach; blanched,
1/2 tsp red chilli flakes,
1/2 tsp dry mixed herbs.

Method:
Heat a griddle or choose to grill you sandwich. Butter the bread if you like, else use as it is. Mix together all the other ingredients and divide into two equal portions to prepare two sandwiches. Stuff the cheese mixture in between two bread slices, press and place on the griddle or on the grill. Roast or grill on both sides till crisp and brown. Cut each sandwich into two pieces diagonally and serve hot as breakfast with juice or milk.
TIPS:
1. Veg Cheese Balls: Use the same filling to prepare cheese balls. Prepare the filling, make small balls, coat them with bread crumbs, egg, again with bread crumbs and bake or deep fry them.

2. Veg Cheese Nuggets: Add little mashed potatoes to the cheese mixture, make small flat balls, coat with bread crumbs and fry. You can add more vegetables to the mixture.

3. You can use this filling in parathas too.