This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT? Cod Dash of dill Dash of Garlic powder Dash of Chili powder Non-stick butter spray 3 cups raw spinach 1 teaspoon of pesto HOW TO MAKE IT: Pre-heat oven to 350. Brush olive oil on both sides of fish and place in glass baking dish. Sprinkle garlic powder, chili powder and dill on both sides of fish. Pop in oven to bake until fish is flaky (approx 15 min) In heated skillet, add pesto. Spread the pesto around the skillet so it covers the base of the pan. Add spinach and stir making sure every leaf is covered with pesto. Remove fish from oven. Plate your spinach first and top with the baked Cod. If you wanted to bulk this meal up a little, you could add 1/4 cup of brown rice.
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This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT: 4 oz organic ground chicken breast Dash of Rosemary Dash of Chili Powder Extra Virgin Olive Oil Teaspoon of Walden Farms Maple Syrup (fat-free, calorie-free, sugar free) 4 oz mashed sweet potatoes (I make a large batch and add cinnamon, 1-2 packs of truvia and some of Walden Farms Maple Syrup) HOW TO MAKE IT: Heat a small skillet, spray with olive oil In a bowl blend chicken, rosemary and chili powder together. Create a patty and place in skillet and cook both sides until done. If you have pre-made your sweet potatoes, heat up 4 oz on a plate and top with your chicken patty. Top with Walden Farms Maple Syrup (fat-free, calorie-free, sugar free). This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT? Cod Dill Garlic Powder Chili Powder Fresh lime Extra Virgin Olive Oil HOW TO MAKE IT: Preheat grill. Brush both sides of Cod with olive oil and sprinkle garlic powder, chili powder and dill on both sides of the fish. Cut a few lime wheels, place lime on grill and set fish on top, squeezing a little lime on the top of the fish, grill until fish is flaky. It’s a complete freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
Curry Fennel Tilapia Broccolini Couscous Sautee’d Mushrooms WHAT'S IN IT? -Tilapia -Broccolini -1 small container of sliced mushrooms -Seasonings: garlic powder, chili powder, yellow curry, fennel seed, black pepper -Marsala wine -Spray butter -Nutritional yeast HOW TO MAKE IT: Pre-heat oven to 350. Place 1-3 Tilapia in a baking dish. Spray one side of your Tilapia with butter and season with pepper, garlic powder and chili powder. Turn the fish over, spray with butter and season with garlic powder, curry and fennel seed. Place in oven and cook until fish is flaky. About 20ish minutes. Steam a basket full of broccolini, using water. In a skillet, pour ½ cup of water in a your skillet. Pour container of mushrooms in and season with garlic powder. Cook until your mushrooms start to become soft and pour 2 tablespoons of Marsala wine over your mushrooms. Let cook for a few more minutes, remove from stove and drain juices. For your couscous, you can either buy it in bulk or in a pre-packaged box. Follow the cooking directions on the box. I use extra virgin olive oil because it is lighter in flavor and better for you! Once everything is cooked, it’s time to measure your portions and place on your lunch or dinner plate. I typically measure about 3 oz of Talapia, 4-5 broccolini spears, 1/3 cup couscous and top with 1/3 cup mushrooms. I sprinkle nutritional yeast on top of the broccolini and couscous/mushrooms. Place all your extra food in containers and store in your fridge for another meal OR serve it up for the whole family to enjoy! |