100grams of lean beef sliced in strips
1 onion, sliced into rings
1 bell pepper sliced
2 cloves garlic
1/2 cup chicken broth prepared with chicken breast
salt and pepper
Add broth, onion, pepper to non-stick skillet, cook on medium heat. Add salt and pepper
After cooking for 5-7minutes, add chicken or beef strips and garlic. Cook 5 minutes or until meat almost cooked through.
Add taco seasoning.....
Serve on lettuce as wraps
Taco seasoning: 1 1/2 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1tsp paprika, 1/2 tsp garlic powder, a pinch of cayenne
100grams chicken sliced
Season to taste. In frying pan, (bottom covered with water and lemon juice) cook chicken. Chop one tomato into small pieces and add to mostly cooked chicken and continue cooking until chicken is cooked through and tomatoes are to desired consistency.
1 tsp Virgin coconut oil
Seasoned shrimps and cook under low heat on pan, glaze with max 1tsp virgin coconut oil
To be eaten with salad or salsa
100grams filet tenderloin
Chicken stock prepared from chicken breast
Apple cider vinegar
Preheat cast iron skillet on medium. Rub steak season on both sides of meat. Sear steak to preferred doneness. Remove to plate.
Add 2 tbsp of chicken stock to deglaze pan. add asparagus, garlic, green onion and cilantro. Add dash but no more than 1 tbsp of apple cider vinegar
(8 servings - you can cook ahead and freeze for convenience)
2 pounds chicken/beef
2 pounds chicken/beef
4 cloves garlic, minced
1/2 onion chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp pepper
Place all ingredients in a crockpot and add just enough water to cover
Cook for 8-9 hours on low until chicken or beef is very tender. Divide into 8 servings and freeze.
6 of 100grams chicken breasts
1 tsp freshly ground balck pepper
6 grissini breadstick, crushed
3 tbsp chicken broth (separately prepared ahead with chicken breast)
1 large red bell pepper, chopped
1 onion chopped
3 garlic cloves finely chopped
1 1/2 cups chicken broth
Tomatoes diced with juice
dried oregano leaves
fresh basil chopped coarsely
Sprinkle chicken with salt and pepper, dredge the chicken pieces in the crushed grissini to coat lightly
In large saute pan, heat 3 tbsp chicken broth over meduim flame. Add the chicken pieces and saute till brown, about 5 minutes per side. Add more broth as it evaporates. Transfer chicken to plate.
Add bell pepper, onion, garlic and saute over medium heat until onion is tender, about 5 minutes. Season with salt and pepper. Add remaining broth and simmer until reduced to half, about 3 minutes. Add tomatoes and their juice, broth, oregano. Return chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer until chicken is cooked through. Sprinkle with basil and serve.