Chicken Egg Soup
INGREDIENTS
700 g chicken fillet
1 egg
1 onion
2 bay leaves
salt to taste
Preparation: for the start broth chicken fillet to half-cooked, add to the pot a whole peeled onion, salt and bay leaf. When the meat is ready, take it out and divide it into small pieces. In parallel with the broth broth egg, cut in half, add half to the bowl with the finished soup.
Chicken Tofu Soup
INGREDIENTS
30 g tofu
700 g chicken breast
2 tbsp. lemon juice
2 eggs
1 garlic clove
salt to taste
Preparation: Boil the breast, add salt and garlic clove to the broth. After get the finished meat, cut into small pieces and throw back into the soup, then add lemon juice. Boil the egg, cut the tofu and the egg in small pieces and add to the bowl before use.
Curd salad
INGREDIENTS
250 g low-fat cottage cheese
100 g carrots
300 g cucumbers
100 g apples
100 g of natural yogurt 1 tsp. lemon juice
1 tsp lemon juice
Preparation: just chop all the cucumbers, carrots and apples into small pieces, and then mix with cottage cheese and yogurt, adding lemon
Salad with tuna
INGREDIENTS
200 g canned tuna
200 grams of celery
1 tbsp. lemon juice
1 tbsp. olive oil
1 pinch of ground pepper
Preparation: mash the tuna, chop the celery and add lemon juice with olive oil. Pepper salad and you can divide it into portions to send in the refrigerator.
