Chunky Mushroom Diane Sauce


I’ve never made a Diane Sauce before, but tonight I thought I would give it a try to go with my chicken and steamed veggies. It was so easy, but I think my version may be a little different from the “classic” recipe. For one thing, it doesn’t have Brandy. But that’s ok, it was so delicious that I WOLFED it down as soon as I sat down to eat it. It’s also a little chunkier with loads of mushrooms but it still had a lovely rich and creamy texture. I think normally you serve Diane Sauce with steak, but it went with chicken perfectly. Actually, it tasted amazing with the peas! Here’s my recipe, enough for two or three.

Chunky Mushroom Diane Sauce

  • 200g mushrooms, sliced
  • 1/2 onion, diced
  • 1 clove garlic, minced finely
  • 1 TBS worcestershire sauce
  • 1 TBS tomato paste
  • 1 TBS cooking cream (I use light)

Saute the mushrooms, garlic and onion until cooked and reduced. Add the worcestershire sauce and tomato paste and cook for a few minutes before adding the cooking cream and stirring through. If you would like the sauce less chunky, add a little water and stir until desired consistency. Serve immediately!

I used Philadelphia Cooking Cream (light) and this sauce ended up 127 calories in total, so divided by two or three it becomes a delicious and healthy sauce.



Chicken with Bacon, Mushrooms and Peas


My favourite dinners are ones that are quick, really delicious and leave enough for lunch the next day. This is one of those dishes. I tend to eat low-carb at night, it just seems to work with my body better especially with sleep and getting up in the morning. Eating low-carb means that I fill up on protein and LOTS of vegetables.

The night before I took this photo, I served it with steamed broccoli and carrot. I had leftovers so for lunch I made a little salad. Here is the recipe.

Chicken with Bacon, Mushrooms and Peas

Makes 6 serves

  • 6 chicken thighs (I use skinless cutlets)
  • 200g bacon, diced
  • 400g sliced mushrooms
  • 100g peas
  • 250g Philadelphia cooking cream (I use light)
  • 1 TBS wholegrain mustard

Season and brown the chicken pieces in a little olive oil over a high heat. Set aside. Fry the bacon and mushrooms until cooked and add the chicken pieces back in. Stir in the cooking cream and the mustard. Simmer until the chicken is mostly cooked, and add the peas for the last few minutes so it gently steams without being overcooked.

Serve with steamed veggies and salad. Comes to 370 calories per serve (approximate). 

Cream Cheese French Toast and Smoked Salmon


Happy Australia Day!

I was coming home from a job early this morning and stopped past the shops to grab eggs and bread. Driving home, I suddenly had a huge craving for french toast. It’s such an easy and delicious breakfast (or any meal) and you can adapt it to either savoury or sweet tastes (nutella and strawberries anyone?). You can top it with a little powdered sugar, fruit and yoghurt… or in this case, sandwiched with cream cheese and served with smoked salmon.

I came across this recipe by Not Quite Nigella after googling “french toast smoked salmon”. Genius. It’s actually quite an obvious combination when you think about it, but before stumbling onto this recipe I never would have thought to put all these ingredients together. I have adapted the recipe slightly to make it a bit healthier.

Cream Cheese French Toast and Smoked Salmon

Serves one, easily adapted for more servings

  • 2 slices of bread
  • 1 TBS cream cheese (I use light)
  • 1 egg
  • Splash of milk
  • 50g smoked salmon
  • Olive oil spray

Spread the cream cheese in between the two slices of bread. In a wide bowl, whisk together the eggs and milk and add in a pinch of salt and pepper. Soak the sandwich in the egg until it has completely absorbed. Spray a little oil in a frypan on medium heat and fry the sandwich until golden on both sides. Serve with smoked salmon.

This meal works out to be around 380 calories.