Recipe Of The Week 9/16: Marry Me Chicken
Ingredients:
1/4 cup sundried tomatoes in oil, drained and chopped
2 8-ounce boneless skinless chicken breasts, halved lenghtwise
1 teaspoon kosher salt
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Recipe Of The Week 8/19: Ground Beef Lettuce Wraps
Yields: 4 servings
Ingredients:
- 1 lb Lean Ground Beef
- 1⁄2 cup Carrots shredded and roughly chopped
- 8 oz Water Chestnuts sliced and roughly chopped
- 2 tablespoons Garlic minced
- 1 1⁄2 tablespoons Chili Paste
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoons Coconut Aminos
- 1 tablespoon Sriracha
- 2 tablespoons Hoisin Sauce
- 2 Green Onions diced
- 1 head Butter Lettuce
Directions:
- Bring a large skillet to medium heat on the stove.
- Add the garlic, carrots and meat to the skillet. Cook 7-8 minutes breaking up the meat with a spatula while it cooks until the meat it cooked fully.
- Add the chili paste, coconut aminos, Sriracha, hoisin sauce, rice vinegar and water chestnuts to the pan. Stir to combine.
- Simmer another 5 minutes in the pan then add the sliced green onions. Stir and serve with lettuce!
Meal Plan Check Boxes:
4 Proteins
1 Fat
1 Vegetable
Nutritional Facts: 1 /4th of the recipe, Calories: 250, Carbohydrates: 22 g, Protein: 27 g, Fat: 6 g
Adapted From: https://skinnyfitalicious.com/healthy-ground-beef-lettuce-wraps/#recipe
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Recipe Of The Week 9/9: Baked Fish with White Beans, Olives, Artichokes and Tomatoes
Ingredients:
4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
3/4 teaspoon kosher salt and black pepper, divided
1.5 cups canned white beans, drained and rinsed
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Recipe Of The Week 9/2: Cream of Asparagus Soup
Ingredients:
2 lbs. asparagus, from 2 bunches, tough ends snapped off
1 tbsp unsalted butter
1 medium onion, chopped
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper, to taste
Recipe Of The Week 8/26: Shaved Brussels Sprout Salad with Pears and Pomegranate
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
4 cups thinly shredded Brussels sprouts, 12 oz total*
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Recipe Of The Week 8/12: Chicken Saltimbocca
Ingredients:
3 boneless skinless chicken breasts, 8 oz each
3 slices prosciutto, cut in half, 1.5 oz each
6 sage leaves
1/4 cup all purpose flour
olive oil cooking spray
kosher salt, and fresh pepper to taste
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Recipe Of The Week 8/5: Black Bean, Avocado, Cucumber and Tomato Salad
Ingredients:
1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper, to taste