LEMON CHICKEN DISH

INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoons butter
⅓ cup chicken broth
4 tablespoons fresh squeezed lemon
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon Italian seasoning
sea salt and fresh ground pepper to taste - (I used 1 teaspoon salt and ¼ teaspoon pepper)
optional: fresh rosemary and lemon slices for garnishients:

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How to Make It:Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
In a small bowl blend together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken. Bake 20-30 minutes until juices are running through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
Garnish with fresh rosemary and lemon slices if desired and serve.
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HEALTHY STEAK DISH

Ingredients:

12 ounces boneless beef top sirloin steak, cut 1 inch thick and trimmed
2 teaspoons steak seasoning such as Mrs. Dash
2 cloves garlic, minced
½ teaspoon sea salt, divided
2 teaspoons canola oil
6 ounces broccolini, trimmed
2 cups frozen peas
1 teaspoon chopped fresh thyme
3 cups sliced fresh mushrooms
1 cup unsalted beef broth
1 tablespoon whole-grain mustard
2 teaspoons cornstarch
How to Make It:
Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon sea salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once and the steak once. Place peas around the steak; sprinkle with thyme. Put the skillet into oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.
Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Blend broth, mustard, cornstarch and the remaining ¼ teaspoon sea salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.

ITALIAN PASTA

Ingredients:

6 ounces uncooked short pasta (like rotini)
10 ounces cherry tomatoes cut in half (about 2 cups)
2/3 cup jarred roasted red pepper diced 
1 large green bell pepper seeded and chopped
1/2 cup olives of choice, chopped
4 ounces turkey pepperoni sliced in quarters and 1 can chickpeas
4 ounces fresh mini mozzarella cheese balls (I use the pearls)
 THE DRESSING:
3 tbsp reserved pasta water
1 2/3 tbsp extra virgin olive oil 
2 tbsp red wine vinegar
2 tsp dijon mustard
1 tsp Italian seasoning
1/2-1 tsp kosher or sea salt
ground black pepper to taste
1/2 tsp red pepper flakes, if you enjoy a little spice
How to Make It:
Boil pasta according to package directions. BEFORE draining the pasta, save 3 tablespoons of the pasta water.
In a small bowl or mason jar, thoroughly mix together dressing ingredients.
In a large bowl, add all remaining ingredients. Pour in dressing and mix until all ingredients are coated.
You can eat the salad right away, but as it sits in fridge for a day it gets better.

Ingredients:

3 garlic cloves, minced or chopped
500g lean beef mince
2 tbsp Gourmet Garden Thai Stir-in Seasoning
250ml (1 cup) pineapple juice
1 tbsp Panda Brand Oyster Sauce
2 tsp coconut sugar
350g green beans, trimmed, sliced
1 cup fresh coriander sprigs
1/3 cup chopped fresh mint leaves
2 long fresh red chillies, thinly sliced
Great with steamed rice.
How to Make It:
Heat a large frying pan over medium heat. Spray with oil. Cook garlic for 1-2 minutes, until lightly golden. Transfer to a plate. Set aside. Add beef. Stir-fry for 5 minutes, until browned.

Add seasoning. Cook, stirring, for 1 minute. Add pineapple juice, oyster sauce and sugar. Simmer, stirring often, for 10 minutes or so  until the liquid reduces and the mixture is dark golden and sticky.

Add the beans and cook, stirring often, for 1-2 minutes, until tender crisp. Stir through the coriander and mint. Sprinkle with chilli and garlic. Great with steamed rice.

GARLIC BUTTER STEAK

Ingredients:

½ tablespoon avocado oil
2 pounds of steak, cut into small bite size pieces
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, if you like a little spice
2 tablespoons butter or ghee
6 cloves minced garlic
¼ cup chopped parsley
green onion, for garnish
How to Make It:
Season the steak bites with sea salt, pepper, and red pepper flakes and stir until well coated.
Heat a large skillet over medium-high heat. Add the avocado oil to the hot skillet and then add the steak in a single layer. Cook the steak bites for 3-4 minutes until brown, stirring occasionally. Once the steak is brown, remove it from the pan.
Remove any excess water from the skillet and then add the butter to the pan. Next add the garlic and saute for 1 minute.
Add the steak back to the pan and cook for 1-2 minutes stirring to coat it in the butter sauce. Remove the pan from the heat and stir in the chopped parsley. Garnish with green onion and enjoy.

PROTEIN PACKED YOGURT DISH

Ingredients:

1 cup plain Greek yogurt (8 ounces)
1 scoop chocolate protein powder (about 1/4 cup – 25 grams)
1 tablespoon peanut butter
1/4-1/2 teaspoon cinnamon
toppings: granola, fruit, peanut butter, honey, cacao nibs, cinnamon, add banana strawberries, blueberries.
How to Make It:
Make the yogurt bowl. Add all ingredients to a bowl (for easier stirring, put the protein powder in the bottom of the bowl so it doesn't go all over the place when stirring). Mix well until smooth and combined. Enjoy
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