3 cups baby spinach, chopped (or kale, or do half and half spinach & kale!) 4 boneless, skinless chicken breasts (about 5 oz each) 1 3/4 cup sliced brown mushrooms 3 green onions, sliced 2 Tbsp chopped pecans 1 tsp olive oil 1/2 tsp Garlic & Herb seasoning 2 slices provolone cheese, halved
Preheat indoor grill (like Foreman Grill)* In a large skillet, heat oil, then saute the spinach, mushrooms, green onions and pecans until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning and grill until a meat thermometer reaches internal temp of 170 degrees. Remove chicken to baking dish (sprayed with cooking oil). Top each breast with cheese and broil in oven until cheese is melted. Remove from heat and plate, dividing the spinach mixture between the four breasts. Serve.
- White fish - 4 egg whites - 1 tsp seasoning (herbs or other blend) - 1/4 cup coriander - 1 1/2 cup fresh spinach - 2 green onions (spring onions), trimmed - 1/2 orange capsicum (or other color of choice) - 2 large celery stalks, trimmed - 1/2 zucchini, trimmed - 1/2 jalapeño, seeded - 1/2 cup oats
- Bring a large pot of water to boil. Add fish and cook just until meat turns white (don't overcook, this only takes a couple minutes). - Drain fish well. - In food processor, combine all the veggies, until finely chopped. - In a large bowl, add fish, veggies, egg whites, seasoning and oats. - Mix well. - Form into "burger" patties. - Heat a large skillet on medium high. Add small amount of coconut oil. - When skillet is hot, add burgers and cook about 5 minutes each side, until golden & crispy on outside. Tip... I use two spatulas to turn these over, one under and one on top then just flip. - Serve with pico de gallo.
EASY LEMON & GARLIC PRAWNS
INGREDIENTS 4 oz Jumbo prawns, cooked & tails removed Juice of 1/2 a lemon 1 tsp Olive Oil 4 cloves of garlic, minced (less if you prefer) 2 Tbsp chopped fresh coriander
DIRECTIONS Place cooked prawns in a medium bowl. Add lemon juice, olive oil, minced garlic and coriander. Mix well. Place in glass container or baggie and cover/seal. Eat immediately or place in glass container or baggie and cover/seal, marinating in refrigerator for more flavor.