Egg, Avocado, Cucmber, Tomato Side Dish

• Egg White
• Avocado
• Cucumber
• Tomato
• Salt & Pepper

Tilapia with Mango salsa

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets

• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
3. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
4. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
6. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Crockpot Beef & Broccoli

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consommé
• ½ cup soy sauce
• ⅓ cup brown sugar or honey
•  1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 Tbs cornstarch
• 1/8 c. cooled sauce from the crock pot after being cooked
• 1 carrot, sliced very thin into coins
• 1 onion diced, large pieces
• Fresh broccoli florets (as many as desired)
• Hot cooked rice (Jasmine, brown rice, or riced cauliflower), etc

Cut the meat across the grain into thin strips and then dump it into the crockpot.

In a small bowl combine the beef consume, soy sauce, brown sugar (or) honey, oil, and garlic. mixing well.

Cook on low for 5-6 hours.

Carefully scoop out about 1/8th cup of the sauce from the pot and put in a small dish to cool.

Combine the cooled sauce and the cornstarch, mixing well, then pour it back into the crockpot, stirring to combine. Cornstarch will only thicken Once, so be sure that you've used cooled sauce to mix it with, or it won't thicken your sauce.

Turn the Crockpot to High, add the broccoli, carrots and onions, stirring to combine. Cover and cook an additional 45-60 minutes without opening the cover. The sauce must come to a boil to thicken.

Serve over hot cooked rice

The carrots and onions are entirely optional, but add a bit more flavor and color to the dish.

Honey-Brushed Chicken

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1⁄2 teaspoon ground red pepper
• 8 boneless skinless chicken thighs
• cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Directions

• Combine first 6 ingredients in a large bowl.
• Add chicken; toss to coat.
• Place chicken on a broiler pan coated with cooking spray.
• Broil chicken 5 minutes on each side.
• Combine honey and vinegar in a small bowl.
• Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
• Broil 1 minute.
• Remove chicken from oven and turn over.
• Brush chicken with remaining honey mixture.
• Broil 1 additional minute or until chicken is done.

Mexican Soup

Soup:

• 6 cups chicken broth
• 1 cup water
• 1 1/4 lb chicken shredded
• 3 extra large chicken bouillion cubes
• 1 tbl spoon olive oil
• 2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• salt and pepper
• 1/2 large white onion chopped
• Tomatoes chopped up

Additional from other receipes
   Lime juice
   chili powder

Rice:

• Chicken Broth
• 1 cup rice
• 1 teaspoon chilli powder

Garnish:

•  avocado
• fresh cilantro

Directions:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, Tomatoes, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Spicy Bacon Egg Salad

Ingredients

• 2 pieces nitrate-free turkey bacon, cooked and chopped (certified gluten-free if necessary)
• 1/3 cup thinly sliced green onions
• 2 tablespoons plain non-fat Greek yogurt (certified gluten-free if necessary)
• 1 tablespoon mayo (or use another tablespoon Greek yogurt)
• 2 teaspoons Sriracha (or other hot chile sauce)
• 1/4 teaspoon pepper
• 1/8 teaspoon sea salt
• 6 large hard-boiled eggs, peeled and chopped
• cabbage or lettuce wraps, for serving

Directions

Stir together first 8 ingredients in medium bowl.

Portion and serve on cabbage or lettuce wraps.

Chicken Rice Krispy

Ingredients

• 1/4 cup butter, melted
• 1 1/2 cups crispy rice cereal, coarsely crushed
• 2 tablespoons all-purpose flour

 

• 2 teaspoons salt-free seasoning blend
• 1 pound boneless, skinless chicken breast tenders

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.