Hifiber chicken patties 1/2 kl.

ground chicken pepper pinch of salt cinnamon powder (optional) rosemary (to season) 1/2 cup BREADcrumbs 1 cup oatmeal 1/2 cup diced mushrooms 1 cup diced tofu 2 eggs 1. Mix all the ingredients above 2. Shape into patties 3. Fry in canola oil (you don't need a lot of oil) 4. Serve in hamburger buns I usually use celery, tomatoes and yogurt as the dressing of the burgers so it's healthier

Spinach and Tofu Stir-Fry

1 tablespoon of canola or vegetable oil 1 pack of 4 blocks of tokwa/tofu 1 garlic clove, minced 1 teaspoon of ginger, grated 1 bag of fresh spinach, washed; or 2 cups of frozen or cooked spinach 1/4 teaspoon of chili flakes or hot sauce (optional) 1 tablespoon of soy sauce Sesame seeds, sesame oil (optional) Heat the oil in the wok, over medium-high heat. Add the tofu and cook until the sides are slightly crisp. Add the garlic and ginger, and continue sauting until the aromas are released. Add the spinach. If using fresh, cook until the spinach wilts. If using frozen or cooked, cook until the spinach is heated through. Stir in the soy sauce and chili flakes. Remove from heat and transfer onto a serving platter, without using the liquid left behind by the spinach. Sprinkle with sesame seeds and sesame oil, and serve.

Chicken Meatballs with Sweet and Sour Sauce

Meatballs: 1 kilo of ground chicken meat 1 egg 1 medium green bell pepper, chopped 1 medium onion, chopped 1/2 cup of cornstarch 1/4 cup of soy sauce 1 teaspoon of ground black pepper 2 teaspoons of rock salt Dried herbs (optional) Sauce: 3 tablespoons of cooking oil 1 head of garlic, peeled and minced

1 medium onion, chopped 1 cup of tomato sauce 1 cup of banana ketchup 1/2 cup of soy sauce 4 cups of water 1/2 cup of sugar 1/4 teaspoon of black pepper salt to taste 2 tablespoons of cornstarch, dissolved 1/4 cup of water To prepare the meatballs, combine all the ingredients and form into balls. You can also add your favorite herbs and spices for an extra kick. Shallow-fry in oil until brown. Set aside on paper towels to drain. To prepare the sauce, heat the oil in a pot and saut the garlic and onion until the onions are translucent. Add the rest of the ingredients, except for the cornstarch mixture. Add the meatballs in the sauce and let simmer for about 30 minutes. Pour in the cornstarch mixture and boil until the sauce thickens. Serve hot.

Shrimp and Tomato Pasta

1/2 kilo of shrimp, peeled and deveined 4 tablespoons of olive oil 3 cloves of garlic, minced 1 large can (14 oz) of diced tomatoes 1 bunch of fresh basil, chopped 400 g of spaghetti Salt and pepper Parmesan cheese Cook the spaghetti according to directions. Season the shrimp with salt and pepper. Saut the shrimp in 2 tablespoons of olive oil, until they turn orange. Set aside. In a saucepan or large frying pan, saut the garlic in the remaining 2 tablespoons of olive oil. Add the tomatoes and heat through. Season with salt and pepper to taste. Combine with the pasta and shrimp. Take off the heat and add the fresh basil. Serve topped with parmesan cheese.