This easy recipe for Lemon Garlic Chicken Meal is going to be your go-to favorite dish for those weeks you need to prepare meals ahead of time! The baked chicken, cheese-covered peppers, asparagus spears, and sweet potatoes make for a filling meal that is low in fat and high in fiber and protein. If one of your new year’s resolutions is to make more healthy meals at home, start with this one! [Read more…] about Lemon Garlic Chicken Meal Preparation
Vegetable-Stuffed Nilgai
Ingredients
- 3 lbs. nilgai ham or loin
- 1/4 cup black pepper
- 1 cup fresh herbs
- 1 Tbsp. cooking oil (coconut, vegetable, or olive)
- 1 red bell pepper diced
- 3 cups red onion diced
- 1 pint button mushrooms sliced
- 6 garlic gloves minced or pressed
- 20 oz. fresh spinach
- 3 sliced sprouted- grain bread chopped into crumbs
Servings:
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Instructions
- 1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 °F. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.
Recipe Notes
Nutrition facts per serving: 200 calories, 4g total fat, 2g saturated fat, 0g trans fat, 100g mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 29g protein, 100% vitamin A, 50% vitamin C, and 20% iron. Percent Daily Values are based on a 2,000- calorie diet.
Herbed Citrus Grouper
This Herbed Citrus Grouper recipe is perfect for the fisher in your life! Make the most of your or their catch by pairing local Grouper with Texas grapefruit.
Ingredients
- 4 oz. olive oil
- 4.5 lbs. grouper fillets
- 2 grapefruits and more for garnish
- 3 lemons Juice of 3 lemons
- 1/4 cup herbs de Provence
Servings:
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Instructions
- 1, Wash your hands and cooking area. Preheat oven to 350 °F. 2. Grease an oven- safe dish with as much olive oil as needed. Place grouper fillets on the dish half-an inch apart. 3. Zest, segment, and juice grapefruits; reserve the grapefruit slices. 4. Drizzle grapefruit juice, lemon juice, herbs, and any remaining olive oil over fillets. 5. Bake fish, uncovered, for 30 minutes. 6. Remove the fish from the oven, top with the reserved grapefruit slices, and bake for 5 more minutes. 7. Garnish with additional fresh grapefruit slices if desired.
Recipe Notes
Nutrition facts per serving: 260 calories, 11g total fat, 1.6g saturated fat, 0g trans fat, 90mg sodium, 5g total carbohydrate, 1g dietary fiber, 0g sugars, 33g protein, 40% vitamin C, and 10% iron. Percent Daily Values are based on a 2,000-calorie diet.
Grilled Quail Salad
Ingredients
- 12 quail semi-boneless
For the marinade
- 1/2 cup red wine vinegar
- 3 Tbsp. Worcestershire sauce
- 1/4 cup olive oil
- 3 cloves garlic
- 1/4 cup fresh herbs (seasonal and available)
For the fresh salad
- 2 lbs. spring salad mix
- 10 oz. pickled cactus diced
- 2 ears roasted corn cut off the cob
- 1 pint cherry tomatoes sliced
- 1/2 cup sunflower seeds
- 2 avocados diced
For the dressing
- 1 Juice of 1 lime
- 3 Tbsp. olive oil
Servings:
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Instructions
- 1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.
Recipe Notes
Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.
Pork Pozole
Ingredients
- 2 Tbsp. olive oil
- 1 lb. pork shoulder cubed
- 1 onion diced
- 2 guajillo or ancho peppers diced
- 2 cloves garlic
- 3 tsp. dried oregano
- 1 tsp. cumin
- 3 tsp. black pepper
- 2 cups low sodium chicken broth
- 1 15 -oz. can golden or white hominy drained
- 1 4-oz. can diced green chilies
Servings: 1/2 Cup Servings
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Instructions
- Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
- Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
- Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
- Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
- Serve soup hot, with garnishes.
Recipe Notes
Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.
To get this recipe in Spanish, click here.
