Theres been a lot of post on here recently regarding recipes, a lot pf the replys have been stick to the plan pick one protein and carb and add veg at least twice. Obviously this information is correct but doent really help those who are getting bored and risk throwing in the towel without some variation. I love to cook and create new recipes so BFL has been a new challenge in my chicken heres some of recipes that i make which take 1 protein and carb and add veg but arent the usual chicken ***, rice and broccoli.
Hope this helps some of you a little I have more if you like these.
1 cup of cooked wholewheat pasta
300g mixed seafood (prawns, squid, fish, and mussels)
One tin plum tomatoes
Garlic clove finely chopped
1/2 onion finely chopped
1/4 pepper chopped
Chilli flakes, 1tsp balsamic vinegar, 1tbs tomato paste
1. Fry the onion and garlic until soft then add tomatoes breaking up a little.
2. Add chilli, vinegar and paste and stir
3. Add fish and prawns from mix cook for 3 mins then add rest and cook until for another 4 mins
4. Add cooked pasta stir and serve.
This is enought for 2 serves which i usually have as meal 3 in the week
2 x Chicken breasts
1 tin of chopped tomatoes
1 zuchinni, pepper and onion
20 olives (i prefer black but you can use green)
1 tsp Herbs de provence, 1tsp balsamic vinegar, 1tbs tomato paste
1. Brown the chicken *** to seal with sliced onions
2. Add to a casserole dish with sliced zuchinni and pepper and other ingredients
3. Bake in a preheated oven at 200C for 15 mins
4. Serve with a portion of new potatoes, 1/2 cup pasta or rice
Serves 2 I usually do this for an evening meal as I can just do extra carbs for my partner.
I also put a stuffed peppers recipe on here last week.
Let me know if you would like some other recipes i use. Happy eating peeps
"The future will be made up of the present. By taking good care of the present, we take good care of the future." Thich Nhat Hanh
Yummy...Here's one I came up with this week. Some folks shy away from squash but I consider it a veggie and eat it with gusto.
1 Butternut squash, peeled and seeds and what little mushy part there is removed. Cut into 1.5 inch cubes.
1 TBSP Olive oil
salt and pepper to taste ( I used 1tsp each)
Line a baking sheet with foil and preheat the oven to 350 degrees.
Put everything in a ziploc bad and shake until the squash is well coated. Pour on to the baking sheet and roast for 25 minutes.
Most of the EVOO stays in the ziploc use less if you are overly worried about it.
Whether you think you can or you think you can't, you're right ~ Henry Ford
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