Herbed Mustard Salmon
submitted by Jana Bishop
olive oilsalmon
salt & pepper
dijon mustard
diced garlic
fresh herbs (I usually use cilantro, parsley, and basil because they are the most readily available)
Coat pan with olive oil than add fish. Salt & Pepper, then spread mustard generously. Top with diced garlic and A LOT of fresh herbs. Bake at 300 degrees for 30 min or until fish is flaky.
Honey Lime Enchiladas
submitted by Jana Bishop
1.5 lbs. chicken or pork, cooked and shredded
⅓ cup honey
¼ cup lime juice (about 2 limes)
1 Tbsp. chili powder
½ teaspoon garlic powder
1 4 oz. can diced green chiles
2 10 oz. cans green enchilada sauce
Equal parts mozzarella & cheddar cheese, grated (monterey jack works fine)
8-10 whole wheat tortillas
After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.
submitted by Jana Bishop
1.5 lbs. chicken or pork, cooked and shredded
⅓ cup honey
¼ cup lime juice (about 2 limes)
1 Tbsp. chili powder
½ teaspoon garlic powder
1 4 oz. can diced green chiles
2 10 oz. cans green enchilada sauce
Equal parts mozzarella & cheddar cheese, grated (monterey jack works fine)
8-10 whole wheat tortillas
After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. Serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.
Fresh Ginger Peanut Teriyaki Marinade
3/4 c low sodium soy sauce
1/4 c rice vinegar
1 Tbsp sesame oil
1 medium orange, peeled and halved
1/2 lime, peeled
2-3 Tbsp honey or agave nectar
1/4 c fresh pineapple, cut into chunks
1 garlic clove
1 tsp ginger paste (or fresh ginger)
1/2 c peanut butter
1/4 c rice vinegar
1 Tbsp sesame oil
1 medium orange, peeled and halved
1/2 lime, peeled
2-3 Tbsp honey or agave nectar
1/4 c fresh pineapple, cut into chunks
1 garlic clove
1 tsp ginger paste (or fresh ginger)
1/2 c peanut butter
**I have a Vitamix blender, which is a very STRONG blender. If your blender isn't very powerful you may need to squeeze the juices from the orange and lime. If your blender is powerful enough just peel them and throw them in, so you dont lose all the extra nutrients.
***Directions: Mix all ingredients in your blender and wa-lah, an easy delicious marinade. We marinade chicken in this and then BBQ the chicken.
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Serving Suggestions: Set aside some of the marinade before you add the chicken, and you can heat it up and use this marinade to pour over BROWN rice and chicken. As a garnish you can also finely chop up some peanuts. With the remainder of the pineapple that you didnt use for the marinade slice it up and bbq those too. Make a little salad to get your veggies and ENJOY!
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Here is a recipe from the Body For Life cookbook. I love a bowl of chili every now and then - hearty and filling!
I used a lean ground beef in mine, but ground turkey would be good too. I have a lot of fresh tomatoes on hand, so instead of using a 28 oz can of stewed tomatoes I just cut up 4-5 fresh ones and tossed them in. This also makes for great leftovers- which is great because I know I can heat up a bowl of this for lunch or dinner if I am not feeling motivated or don't have the time- saves you from a drive-in disaster!
CHILI
submitted by Heather Larson
submitted by Heather Larson
8 portions lean ground beef (about 2 pounds) **I used 1 lb.**
1 white onion, chopped
8 cloves garlic, minced
1 green bell pepper, diced
1/4 C fresh Italian parsley, chopped **I used dried parsely**
3 jalapenos, seeded and chopped **I used 1**
1/3 C fresh red chili powder
1 1/2 tsp ground cumin
3 cans low fat, reduced sodium beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chili beans
**I also add one 15 oz can of black beans**
reduced fat cheddar cheese to sprinkle on top (optional)
1 white onion, chopped
8 cloves garlic, minced
1 green bell pepper, diced
1/4 C fresh Italian parsley, chopped **I used dried parsely**
3 jalapenos, seeded and chopped **I used 1**
1/3 C fresh red chili powder
1 1/2 tsp ground cumin
3 cans low fat, reduced sodium beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chili beans
**I also add one 15 oz can of black beans**
reduced fat cheddar cheese to sprinkle on top (optional)
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Whole Wheat Zuchinni with Garlic Zuchinni & Tomato
submitted by Heather Larson, 8 Weeks To a Better You Challenge Participant
Click on the above link to see NieNie's recipe!!
If you have a recipe to share, please email it to us at eightweekstoabetteryou@hotmail.com
