Toss sliced approved veggies with balsamic vinegar. Grill in a grill basket or on heavy duty tin foil for about 20 minutes. Season fillets with Mrs. Dash Grilling Blend and grill to your liking. Serve beef with grilled vegetables over a handful of spinach tossed with a little olive oil and balsamic vinegar.
Mix lime juice, olive oil and a little coconut milk together. Toss sliced peppers, onions and asparagus with some of lime juice/coconut milk mix. Layer the veggies on a piece of heavy duty foil. Place cod on top of veggies and season with Mrs. Dash. Close packet and grill (about 20 minutes) or bake at 350 for about 30 minutes.
•1¼ lb 96% lean ground beef (or any ground meat you prefer)
•1 tbsp olive oil
•1 cup onion, roughly chopped
•4 cloves garlic, diced
•1-inch piece of ginger, diced
•¾ cup water chestnuts, roughly chopped
•5 tbsp hoisin sauce
•1 tbsp soy sauce
•Large Lettuce Leaves
•roughly chopped peanuts
•toasted sesame seeds
•chopped green onion
1.Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate.
2.In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan.
3.Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes.
4.To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce.
*Makes 10 lettuce wraps
1/2 cup Fat free cottage cheese
1 scoop Ellipse Protein powder (chocolate or vanilla)
1-3 pkts Stevia (or 1/4-1 tbs sweetener of choice)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)
1 tbs Unsweetened cocoa powder
1 tbs Peanut Flour (aka PB2) OR 1 tbs Natural Peanut Butter
Blend and ENJOY!
•4 chicken breasts, chopped into bite-sized pieces
•1 cup freshly squeezed orange juice (pulp should be strained out)
•2 tsp orange zest or zest from 1 orange
•¼ cup or lite soy sauce
•2 cloves garlic, minced
•1 tablespoon corn starch
•½ tsp red chili flakes (optional)
Put the chopped chicken breasts at the bottom of your slow cooker. Slowly pour the orange juice over the chicken and then add the orange zest, lite soy sauce and garlic. Give this mixture an extra stir.
Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and whisk in the 1 tablespoon of corn starch to thicken the sauce.
Add chicken back to the slow cooker, stir and coat chicken with sauce, and allow it to cook for another 15 minutes.
Serve over spinach and/or a little quinoa and top with red chili flakes for a little extra spice!
Makes 4 servings.
1/2 cup cooked chicken, shredded
1⁄4 cup LF Greek Yogurt
2 tablespoons salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
1. Fold chicken, yogurt, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Fill half an avocado with chicken salad and serve garnished with fresh cilantro.
3. Optional – Give the salad more texture by adding 2 tablespoons of diced green bell pepper
Combine the diced avocado, diced onion, cilantro and lime juice in a bowl, chill until ready to use. Mix chili powder, cumin, paprika, onion powder and black pepper together. Rub salmon fillets with a little olive oil and this seasoning mix. Grill salmon to desired doneness and top with avocado salsa. Serve over a large handful of spinach.
Mix fresh or dried rosemary, thyme and sage with very lean ground beef. Grill over medium heat until cooked through. Use lettuce leaves for your bun and top with onions and non-fat Greek yogurt mixed with Mrs. Dash.
Top asparagus with cod or salmon (3-4 oz. for women, 5-7 oz. for men), sprinkle with a little Mrs. Dash. Top with mushrooms and diced onions and squeeze with fresh lemon. Wrap in foil packet and bake at 350 degrees for 30 minutes or grill over medium heat until cooked through
4 — 4 oz salmon fillets
2 cups bran or Kashi Go Lean Cereal
1 Tbsp chili powder
½ large lemon
1 cup sweet red chili sauce
Preheat oven to 350 degrees.
Spray a baking sheet or large pan with nonstick cooking
Place cereal in a food processor or blender and crush until
the cereal becomes a breadcrumb like consistency.
Using a whisk, mix crushed cereal and 1 Tbsp chili powder
together in a medium sized bowl.
Place sweet red chili sauce in a separate medium size shallow
Dip each salmon filet into sweet red chili sauce making sure
to cover on all sides.
Immediately dip each covered salmon fillet into crushed cereal
and make sure to cover the salmon fillet evenly.
Place salmon fillet onto a sprayed baking sheet or baking
pan. Repeat with remaining salmon fillets.
Bake salmon fillets for 15-20 minutes until cooked to desired
Squeeze each salmon fillet with lemon before serving.
Per Serving (1 fillet & 2 Tbsp chili sauce): Calories: 359; Calories from fat: 110;
Fat: 12g; Saturated Fat: 2g; Cholesterol: 100mg; Sodium: 426mg; Carbohydrates:
21g; Fiber: 3g; Sugar 14g; Protein: 34g; Calcium: 2%; Iron: 7%
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