Best Ever Green Beans

Serves 4-6

Ingredients:

• 1 1/4 pounds of green beans
• pinch of Kosher salt
• 3 cloves garlic, sliced
• 1 1/2 Parmesan cheese, finely grated
• extra virgin olive oil
• 1/2 of a lemon

Method:

1. Line up the green beans on a chopping board and cut off the stalks.
2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

Natural Fat Burner Drink

There is no magic way to reach fat loss but there is factors that lead to fat loss one of these factors is higher metabolism which is the state that your body starts to be in a catabolic in other simpler words its the rate of your body breaking down the food therefore if you want to get a higher rate of fat loss then you have to enhance your metabolism.Grape fruit is one of the most known fruits that enhance fat loss such as kiwi and much more.Make sure that your consistent on drinking this drink on daily basis and you will notice the higher fat loss rate!

Ingredients:

• Apple Cider Vinegar / 2 tsp
• Grapefruit juice / 1 cup
• Honey / 2 tsp

Directions:

1. Mix all the ingredients in 1 cup and drink it all on an empty stomach.
2. Drink it 3~5 times a day.

Curry Chicken Salad

Ingredients:

Chicken:

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
• 1 onion

1 large chicken

The Whole Recipe:

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Directions:

Chicken:

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 

Salad:

1. Mix all ingredients together thoroughly. Serve on crackers or bread and store leftovers in the fridge.

White Chicken Chili

Ingredients:

3 jalapeno peppers, stemmed and seeded
3 poblano chiles, stemmed, seeded and chopped coarse
3 Anaheim chiles, stemmed, seeded, and chopped coarse
2 onions, chopped course
3 pounds bone-in, skin-on split chicken breasts (about 4 split breasts), trimmed
Salt and pepper
2 tablespoons canola oil
6 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
2 (15 ounce) cans cannellini beans, rinsed
4 cups low-sodium chicken broth
¼ cup minced fresh cilantro
4 scallions, sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon minced fresh oregano

Directions:

1. Mince 2 of the jalapeno chiles. Toss the poblano chiles, Anaheim chiles, minced jalapenos, and onions together in a bowl. Working in two batches, pulse the vegetables in a food processor to the consistency of chunky salsa, about 12 pulses; set aside.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the chicken thoroughly, 10 to 15 minutes. Transfer the chicken to a plate.

3. Add the processed vegetable mixture, garlic, cumin, and coriander to the fat in the pot and cook over medium heat, stirring often, until the vegetables are softened, about 10. Remove the pot from the heat.

4. Process 1 cup of the cooked vegetable mixture, 1 cup of the beans, and 1 cup of the broth together in the food processor until smooth, about 20 seconds. Pour the pureed mixture back into the pot and stir in the remaining 3 cups broth, scraping up any browned bits.

5. Add the browned chicken, along with any accumulated juice, and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10 to 15 minutes.

6. Transfer the chicken to a bowl. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Meanwhile, stir the remaining beans into the chili and continue to simmer over medium heat until the beans are heated through and the chili has thickened slightly, about 10 minutes.

7. Return the shredded chicken to the chili and continue to cook until heated through, about 2 minutes. Mince the remaining jalapeno and stir into the soup with the cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste and serve.

Serves 8
Serving size: 1½ cup

Per serving
Calories 250 
Fat 6g
Saturated 0.5g
Cholesterol 65mg
Sodium 580mg
Carb 19g
Fiber 5g
Protein 30g

Caribbean Pot Roast

Ingredients:

2 medium sweet potatoes, cubed
2 large carrots, sliced
¼ cup chopped celery
1 boneless beef chuck roast (2½ pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
¾ teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon chili powder
½ teaspoon dried oregano
⅛ teaspoon ground cinnamon
¾ teaspoon grated orange peel
¾ teaspoon baking cocoa
1 can (15 ounce) tomato sauce

Directions:

1. Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker.

2. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasoning, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Serves 10
Serving size: 3 ounces cooked beef with ½ cup vegetable mixture

Per serving
Calories 278 
Fat 12g
Saturated 4g
Cholesterol 74mg
Sodium 453mg
Carb 16g
Fiber 3g
Protein 25g

Chicken and Dumplings

Ingredients:

Stew:
1 4-pound whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
¼ cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream

Dumplings:
¾ cup 1% low-fat milk
1 large egg
1½ cups all-purpose flour (about 6¾ ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
½ teaspoon salt

Remaining Ingredients:
1 tablespoon fresh chopped parsley
Freshly ground black pepper

Directions:

1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.

2. Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

3. Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.

4. To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

5. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.

6. Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.

Serves 6
Serving size: 1⅓ cups stew and 4 dumplings

Per serving
Calories: 334 (21% from fat)
Total Fat: 7.9 g
Sat: 3.2 g
Mono: 2.4 g
Poly: 1.2 g
Protein: 31.4 g
Carb: 32.2 g
Fiber: 1.2 g
Cholesterol: 130 mg
Iron: 3.3 mg
Sodium: 755 mg
Calcium: 211 mg

Seafood Kebabs

Serves: 4

Total Time: 40 min

Prep Time: 30 min

Ingredients:

Marinade/Dressing

• 1/4 cup(s) olive oil
• 2 teaspoon(s) freshly grated lemon peel
• 1/4 cup(s) fresh lemon juice
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 bunch(es) scallions, bottom ends cut in 32 pieces, remaining green chopped
• 1 tablespoon(s) chopped fresh sage leaves or 1 tsp dried
• 2 teaspoon(s) chopped fresh thyme leaves or 1 tsp dried
• 1 teaspoon(s) chopped fresh rosemary leaves or 1⁄2 tsp dried
• 16 large (about 8 oz) peeled and deveined shrimp
• 8 ounce(s) (1-in-thick) swordfish steak, cut in 16 chunks
• 16 small white mushrooms

Salad

• 1 can(s) (19 oz) cannellini beans, rinsed
• 1 large beefsteak tomato, coarsely chopped
• 1/2 cup(s) chopped parsley
• 1/2 cup(s) red onion

Directions:

1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

1. Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
2. Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
3. On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.