pepper • 1 tsp. salt • Cucumber yogurt sauce (store-bought) • Tomato slices (for topping) • Pita bread Directions: 1. In a small bowl, combine the ground lamb, crushed garlic, onion powder, salt, crushed oregano and pepper. 2. Shape the well-combined lamb mixture into patties.
Layer the cooked bacon on top of the Brussels sprouts. 5. Roast for about 25 to 30 minutes or until the Brussels sprouts are tender and bacon is crisp. Best served warm. Savory Wild Mushroom and Egg Soup Makes 2 servings You Will Need: • 3 cups water •
Top with the other halves of the rolls. Serve hot or wrap and refrigerate for use later. Pasta with spinach Ingredients 8 ounces pasta, cooked. 2 tablespoons olive oil 4 garlic cloves, crushed 1/2 can (19 ounces) garbanzos, rinsed and drained 1/2 cup unsalted chicken broth 1/2 cup golden raisins 4 cups fresh spinach, chopped 2 tablespoons Parmesan cheese In a pan, heat olive oil and add garlic. Cook on medium heat.
Add Kale and mix well; cook for 1 hour. Taste the stew and season with salt and pepper. Remove the bay leaves and serve. 5. If you do not like the chicken chunky, you can add a whole chicken breast chop the end of cooking with a fork or the back of a spoon.
Makes 8 tortillas Ingredients: 2 cups instant corn flour (such as Masa Harina®) 1 teaspoon sea salt 1 teaspoon gluten free baking powder 4 tablespoons lard or shortening 1¼ cups warm water Directions: Mix dry ingredients together. Add lard or shortening by cutting in with a pastry blender. Add water and mix until a ball is formed. Let rest about 10 minutes. Divide in half and then in half again to make 4 quarters.
Dice up some onions and bell peppers along with some boiled broccoli or cauliflower. In a pan, stir fry some garlic, the chicken breast, onions and bell peppers with the assistance of the sauce. Once everything is cooked perfectly, season it with salt and pepper. Serve this along with the boiled cauliflower or broccoli, and half a cup of brown rice. You can drink either lean milk or 100% fruit juice with lunch as well.
Traditional Chicken Vegetable Soup Serves 6 / Prep time: 20 minutes /Cook time: 35 minutes This classic cure for the common cold is a staple soup in many homes. Almost any ingredient works well with this basic recipe and it freezes well, so double up when you want an easy meal. If you are going to freeze this recipe, omit the green beans until you thaw it out and reheat the soup. If you add hem prior to putting the soup in the freezer, the beans will end up grayish looking and limp. 1 tablespoon unsalted butter ½ sweet onion, diced 2 teaspoons minced garlic 2 celery stalks, chopped 1 carrot, peeled and diced 2 cups chopped cooked chicken breast 1 cup homemade chicken stock 4 cups water 1 teaspoon chopped fresh thyme Freshly ground black pepper, for seasoning
Now your dish is ready to serve. 6. INSTANT POT CORN ON THE COB Serving size: Corn SERVINGS: 4 Calories: 77 KCAL Cooking Time: 11 MINUTES Ingredients: Corn on the cob with Husks and silk removed Nutritional Information: Total Fat - 1g Saturated Fat - 0g Cholesterol - 0mg Sodium - 13mg Potassium - 243mg Total Carbohydrates - 16g Dietary Fiber - 1g Sugars - 5g Protein -
Dinner: Greek salad (365 calories) 1 large bowl of chopped lettuce, cherry tomatoes and cucumber, with 50 g of crumbled feta cheese, olives and sliced May 1 tablespoon tzatziki. Wednesday Breakfast: Fruity Muesli (260 calories) 3 tablespoons strawberry Muesli with 3 dried apricots, and a glass of skim milk. Food: Stuffed Peppers (425 calories) Mix 4 tablespoons of brown rice cooked with nuts and 1 tablespoon chopped chives, cherry tomatoes and feta cheese (50g). 1 red pepper cut in half lengthwise and fill it with rice mixture. Cover with foil and bake until cooked peppers.