Recipe Of The Week 9/16: Marry Me Chicken
Ingredients:
1/4 cup sundried tomatoes in oil, drained and chopped
2 8-ounce boneless skinless chicken breasts, halved lenghtwise
1 teaspoon kosher salt
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Recipe of the Week 12/4: No Bake Peanut Butter Cookies
Yields 20 Cookies
Ingredients:
3/4 cup coconut flour
2 cups smooth peanut butter (can use any nut or seed butter)
1/2 cup Monkfruit sweetened maple syrup
Directions:
- Line a large plate or tray with parchment paper and set aside
- In a microwave-safe bowl or stovetop, add your peanut butter and sticky
sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains. - Using your hands, form small balls and place on the lined plate or tray. Press
each ball into a flat cookie shape, using a fork to cross either side. Refrigerate
until firm and fudgy. - Keep stored in refrigerator. Can freeze if made ahead of time.
Meal Plan Check Boxes:
1 protein
2 Fats
Nutritional Facts: 1 cookie: Calories 150, Carbs 4 g, Protein 7g, Fat 9g, Fiber 3g Sugar 3g
Adapted From: https://thebigmansworld.com/3-ingredient-no-bake-paleo-vegan-peanut-butter-cookies-keto-sugar-
free/#wprm-recipe-container-18012
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Recipe Of The Week 9/9: Baked Fish with White Beans, Olives, Artichokes and Tomatoes
Ingredients:
4 6-ounce boneless skinless white fish filets, such as branzino, bass, flounder, etc.
3/4 teaspoon kosher salt and black pepper, divided
1.5 cups canned white beans, drained and rinsed
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Recipe Of The Week 9/2: Cream of Asparagus Soup
Ingredients:
2 lbs. asparagus, from 2 bunches, tough ends snapped off
1 tbsp unsalted butter
1 medium onion, chopped
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper, to taste
Recipe Of The Week 8/26: Shaved Brussels Sprout Salad with Pears and Pomegranate
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
4 cups thinly shredded Brussels sprouts, 12 oz total*
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Recipe Of The Week 8/19: Ground Beef Lettuce Wraps
Ingredients:
1 lb Lean Ground Beef
1⁄2 cup Carrots shredded and roughly chopped
8 oz Water Chestnuts sliced and roughly chopped
2 tablespoons Garlic minced
1 1⁄2 tablespoons Chili Paste
1 tablespoon Rice Wine Vinegar
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Recipe Of The Week 8/12: Chicken Saltimbocca
Ingredients:
3 boneless skinless chicken breasts, 8 oz each
3 slices prosciutto, cut in half, 1.5 oz each
6 sage leaves
1/4 cup all purpose flour
olive oil cooking spray
kosher salt, and fresh pepper to taste
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