Yup i know, the dreaded Brussel Sprouts. But… they are awesome if you dont boil them.
Just quarter them, add a teaspoon of chopped garlick, and fry in a few teaspoons of oil or butter. sprinkle with parmasean cheese on top.
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
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
1 lb fresh salmon
low sodium soy sauce
toasted sesame seeds
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
fresh green beans 1 cup
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
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
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.
reduce heat to 325 and cook another 15-20 min.
1 bunch of asparagus
1 cup light soy sauce
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
This is really just the start of an awesome adventure. I can do this and i will! Welcome to my site.