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.