Parmesan Ranch Baked Zucchini Coins

 

 

zucchini

You Need:
¼ cup parmesan cheese grated
2 cups zucchini washed unpeeled
Light ranch dressing

And then you:
Preheat oven to 475 degrees F.
Cut zucchini horizontally into 1-inch slices and spread both sides with the ranch dressing.
Lay on a cookie sheet and sprinkle with parm.
Bake 10 minutes or until tops are lightly browned.

Makes 3 servings: 1 green, 1 orange, 1 blue each

Chicken spinach curry

image

4 red containers of pre-cooked chicken, cubed

4 green containers of raw spinach

4 blue containers of coconut milk

curry seasoning to taste

2 tsp olive oil for cooking

4 yellow containers couscous

 

heat up the chicken and toss it with the curry powder and the coconut milk.   once it is cooked, add spinach and let it wilt and stir.  Once that is ready, pour over cooked couscous.

 

makes 4 servings

Salmon and Green Beans

Untitled drawing(3)

Salmon
1 lb fresh salmon
low sodium soy sauce
toasted sesame seeds
veggie spray
set oven rack high, turn on broiler. coat pan with non stick spray put salmon on pan sprinkle with slat and pepper, broil on high for 7 min. remove form oven and sprinkle with soy sauce and a pinch of sesame seeds. broil 2 more min. remove from oven and let sit for a few. remove skin. 3 servings

green beans
fresh green beans 1 cup
butter 1T
shallot 1 chopped
almonds slivered for garnish
saute shallot in butter. in separate pan boil water to cover green beans. put beans in and parboil for 2 min. rinse beans with cold water. add beans to shallots with almonds. cook on high for 2 min stirring. salt and pepper to taste 1 serving

both are from the Thin Kitchen booklet that BeachBody puts out

1 red, 2 green, 1 orange, 3 teaspoons

Lamb and squash stew

stew

 

Lamb and squash stew
8oz ground lamb
8oz 90% lean ground sirloin
1/2tsp kosher salt, divided
1.5 cups chopped peeled butternut squash
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1 cup beef stock
3 cups chopped kale
2 tablespoons chopped flat-leaf parsley
preheat oven to 450F

heat a large Dutch oven over medium-high heat. Add lamb, beef and 1/4 teaspoon salt. cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients; cook 1 minute, stirring frequently. Stir in remaining salt and the stock; bring to a boil. Stir in kale, cook 1 minute or until kale begins to wilt. Stir in lamb mixture Cover and bake at 450 for 15 minutes. sprinkle with chopped parsley. Makes 6 servings.

2 red, 1 yellow, 2 green

Oven Baked Chicken and Asparagus

chicken

oven baked chicken
3 boneless skinless chicken breast
plain bread crumbs 1 c
vegie oil 2T
hot pepper sauce 3T
worcestershire sauce 1T

wisk together hot sauce, worcestershire sauce, pepper, salt. add chicken and marinade 2-12 hours. preheat oven to 435. remove chicken from marinade, coat in breadcrumbs
spread olive oil in shallow bakign dish.
arrange chicken in dish and bake for 15-20 min.
flip chicken.
reduce heat to 325 and cook another 15-20 min.
3 servings

Asparagus
1 bunch of asparagus
1 cup light soy sauce
chopped garlic

Put all into a gallon ziplock and let sit for 15-20 min (while chicken bakes on one side)
Put onto shallow baking pan including liquid
Put into 325F oven
cook with chicken for the second 20 min
3 servings