Chicken Soup - You can make your own broth- look at week 2 of Detox 1
Ingredients:
2 chicken breast shredded, cut up
Chicken bone broth
4 Carrots, chopped
4 Celery, chopped
3 Pieces of kale, chopped
1 Red Onion, diced
2 cloves Garlic, diced
1/2 tsp Parsley dried
1/2 tsp Basil dried
1) In a new pot sautee onions in olive oil for 5 minutes. Add carrots and garlic, and cook for 3 minutes.
2) Add broth, chicken, celery, kale and spices
3) Cook for 20 minutes or until done.
2 chicken breast shredded, cut up
Chicken bone broth
4 Carrots, chopped
4 Celery, chopped
3 Pieces of kale, chopped
1 Red Onion, diced
2 cloves Garlic, diced
1/2 tsp Parsley dried
1/2 tsp Basil dried
1) In a new pot sautee onions in olive oil for 5 minutes. Add carrots and garlic, and cook for 3 minutes.
2) Add broth, chicken, celery, kale and spices
3) Cook for 20 minutes or until done.
Baked Chicken with Sundried Tomato, Roasted Veggies
Serving size: 1 dinner 1 lunch
Ingredients:
4 boneless chicken thighs
salt and pepper to taste
1/2 T dried oregano
1 can artichoke hearts, drained
3-4 ounces sun-dried tomatoes
1/3 cup olive oil
2 cloves garlic, minced
Top with fresh basil before serving
Instructions:
1. Season chicken thighs with salt, pepper, and dried oregano; add to slow cooker in one layer.
2. Add artichoke hearts and sun-dried tomatoes over the chicken; sprinkle with garlic.
3. Add 1/3-cup of olive oil
4. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
5. Sprinkle with fresh basil when finished.
Roasted Veggies
Ingredients:
2 Carrots, chopped
1/2 Onion, diced
2 handfuls Brussels sprouts, washed sliced in half or quarters
Instructions:
Preheat oven to 400
1. Cut the veggies and toss them together in a bowl with olive oil (not too much)
2. Spread in a single layer on a baking dish
3. Sprinkle with salt and pepper
4. Roast for 30 minutes or until done. Save 1/2 veggies for tomorrow night
Ingredients:
4 boneless chicken thighs
salt and pepper to taste
1/2 T dried oregano
1 can artichoke hearts, drained
3-4 ounces sun-dried tomatoes
1/3 cup olive oil
2 cloves garlic, minced
Top with fresh basil before serving
Instructions:
1. Season chicken thighs with salt, pepper, and dried oregano; add to slow cooker in one layer.
2. Add artichoke hearts and sun-dried tomatoes over the chicken; sprinkle with garlic.
3. Add 1/3-cup of olive oil
4. Cover; cook on HIGH for 4 to 4-1/2 hours, or on LOW for about 6 hours.
5. Sprinkle with fresh basil when finished.
Roasted Veggies
Ingredients:
2 Carrots, chopped
1/2 Onion, diced
2 handfuls Brussels sprouts, washed sliced in half or quarters
Instructions:
Preheat oven to 400
1. Cut the veggies and toss them together in a bowl with olive oil (not too much)
2. Spread in a single layer on a baking dish
3. Sprinkle with salt and pepper
4. Roast for 30 minutes or until done. Save 1/2 veggies for tomorrow night
Burger
1 lb of ground beef
salt and pepper
1 tomato, sliced
2 onion slices
1/2 avocado sliced
2 big pieces of lettuce
Instructions:
1. Mix ground beef with salt and pepper. Form beef into 4 patties.
2. Cook burgers in pan over medium heat in little bit of olive oil until done. (flipping half way through).
3. Top burger with onion, avocado slices and tomato slice. Enjoy over lettuce
4. Serve with leftover veggies from last night.
salt and pepper
1 tomato, sliced
2 onion slices
1/2 avocado sliced
2 big pieces of lettuce
Instructions:
1. Mix ground beef with salt and pepper. Form beef into 4 patties.
2. Cook burgers in pan over medium heat in little bit of olive oil until done. (flipping half way through).
3. Top burger with onion, avocado slices and tomato slice. Enjoy over lettuce
4. Serve with leftover veggies from last night.
Baked Fish
Ingredients:
1/2 lb white, wild fish
1/2 lemon
salt and pepper
Instructions:
Preheat oven to 400
Grease cooking dish and place fish on dish. Top with a little lemon, salt and pepper.
Cook for 15-20 minutes until the fish flakes easily with a fork.
1/2 lb white, wild fish
1/2 lemon
salt and pepper
Instructions:
Preheat oven to 400
Grease cooking dish and place fish on dish. Top with a little lemon, salt and pepper.
Cook for 15-20 minutes until the fish flakes easily with a fork.
Roasted Turkey
Ingredients:
1 whole bone-in turkey breast
1 T minced garlic (3 cloves)
1 T rosemary
1 T chopped fresh sage leaves
1 t thyme
2 t kosher salt
1 t freshly ground black pepper
2 T good olive oil
2 T freshly squeezed lemon juice
1 Sweet potato
1 onion
Instructions:
1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan (If you don't have one use a skillet).
2. In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
Cut the sweet potato and onion in chunks and disperse around the turkey
3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) When the turkey is done allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Enjoy with sweet potato and salad.
1 whole bone-in turkey breast
1 T minced garlic (3 cloves)
1 T rosemary
1 T chopped fresh sage leaves
1 t thyme
2 t kosher salt
1 t freshly ground black pepper
2 T good olive oil
2 T freshly squeezed lemon juice
1 Sweet potato
1 onion
Instructions:
1. Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan (If you don't have one use a skillet).
2. In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
Cut the sweet potato and onion in chunks and disperse around the turkey
3. Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) When the turkey is done allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Enjoy with sweet potato and salad.
