1 lb Boneless, Skinless Chicken Breast
1 Tbsp. Avocado Oil
1 Tbsp. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Smoked Paprika
1 Tsp Kosher Salt
1/2 Tsp. Ground Black Pepper
Place the chicken in a gallon size zip lock bag and pound with a smooth sided meat mallet until the breasts are even thickness.
Combine the next 6 ingredients tigether in a small bowl and pour over the chicken in the bag.
Let marinate for several hours. you can also marinate overnight as well
When ready to cook, preheat your grill to 400 and cook the chicken about 15-20 minutes or so flipping at the half way point. Be sure the chicken is cooked through, the juices run clear and a meat thermometer reads at least 165 degrees. Once cooked pull from the grill and enjoy with the Mango Salsa recipe found in the sides section.
I love Italian sausage but let's face it, it is pretty calorie dense. This recipe is a delicious alternative that also freezes well. I bulk cook as much as possible and this one is great to have on hand when you are short on time. Add it to spaghetti, lasagna, soup, pizza and more.
2 Lb. 93/7 Ground Turkey
2 Tsp. Dried Parsley
2 Tsp. Dried Italian Seasoning
1.5 Tsp. Ground Black Pepper
1/2 Tsp. Fennel Seed
1/2 Tsp. Paprika
2 Tsp. Salt
1 Tbsp. Minced Garlic
1 Tsp. Onion powder
Mix all the spices together as well as the garlic. Add to the meat either in a large bowl or straight in the pan you plan to cook in.
Cook on the stove top in a large skillet over medium heat, crumble and break up the meat mixture as you go along.
Cook until no longer pink, use a desires or let cool completely and freeze for up to 3 months.
1/4 Cup Low Sodium Chicken Stock
1.5 Tbsp. Oyster Sauce
( You can substitute this with 1Tbsp. of Hoisin Sauce)
1.5 Tbsp. Low Sodium Soy Sauce
(Substitute with Liquid Aminos if you need a Gluten free alternative)
2 Tsp. Of Peeled And Grated Fresh Ginger
2 Tsp. Minced Garlic
1 Tsp. Corn Starch
(Arrow Root Powder is a corn free alternative)
2.5 Tbsp. Avocado Oil, ivided
12 oz. Lean Steak Such As Sirloin, Cut Into 1/4 Inch Strips
12 oz. Asparagus, Trimmed And Cut Into 2 Inch Pieces
1/2 Tsp. Cruched Red Pepper Flakes (Optional)
3 Green Oinions, Chopped
Combine the first six ingredients in a bowl and whisk together.
Heat a large skillet over high heat. Add 1 Tbsp. of oil to the pan; swirl to coat.
Add the beef to the pan and cook until browned but not cooked through (about 1.5 minutes). Remove from the pan and set on a separate plate. Discard liquid from the pan.
Return the pan to high heat. Add remaining oil, swirl to coat. Add the asparagus and bell pepper slices. Stir-Fry for about a minute reduce the heat to medium-high.
Add the stock mixture and cook for 3 minutes or until veggies are crisp but cooked and the sauce thickens.
Return the beef and any juices to the pan, cook for one minute.
Garnish with green onion slices. Serve with rice if you like. (not included in Macros)
At least once a week we eat Pizza or a variation of it. This recipe is easy and delicious. I like to pair it with a salad and some pizza sauce for dipping.
12- Ounce Package of Chicken Sausage
1 Bell Pepper (Any Color)
8-ounce Package of Mushrooms
1 Package of Grape Tomatoes
1 Red Onion
Use any vegetables you like. Zucchini is a great addition to this recipe
2 Tbsp Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
2 Tbsp Italian Seasoning
1/2-1 Tbsp Sweetener of choice (I use Stevia)
1/4 Cup Parmesan Cheese
14- Ounces Low Sugar Pizza Sauce
As an alternative to making your own, use 1/2 cup of store bought dressing
Heat your grill over medium heat. Meanwhile, cut the sausage and vegetables into bite size pieces. Thread meat and veggies alternately on skewers.
To make the dressing, put everything in a jar, pop the lid on it and shake well. Or whisk everything together in a bowl. Brush the kabobs with the dressing before putting them on the grill.
Grill the kabobs over medium heat for about 5 minutes then turn the kabobs and brush them with the rest of the dressing. Grill an additional 5 minutes or so or until meat and veggies are done to your preference. Pull from the grill and sprinkle immediately with the Parmesan cheese.
You can also roast these in the oven at 450 degrees on a lined baking sheet. Cook in a preheated oven for about 8 minutes on each side or to your liking.
If you would like you can substitute chicken breast for the sausage. If you choose this method marinade the chicken (cut into 1 inch chunks) in some of the dressing for an hour before cooking.