Lemon Herb Chicken

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. 

212 calories 
2 servings
10 prep 
15 cook

25 total time 

Ingredients:
Boneless skinless chicken breasts 

1 tablespoon olive oil

1 lemon

Oregano (optional) 

Directions: 1. Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
2. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Grilled Maple Soy Salmon

This is a yummy way to add pizazz to plan ol’ grilled salmon. Taken right out of the pages of The Best of Clean Eating cookbook, it will have your mouthwatering, keep your tummy satisfied and make you forget about those high calorie meals you use to eat!

Ingredients:
1 Salmon fillets or steaks (4 ounces each)
1 Tablespoon pure maple syrup
1 Tablespoon soy sauce (you can substitute low sodium soy if on a reduced sodium diet)

*If you like your flavor with a bit of heat… add (1) Teaspoon of Garlic Chili Paste

Directions: 
1. Place salmon in a large, shallow glass container. 

2. In a small bowl, stir together syrup and soy sauce (along with optional garlic chili paste), and brush on both sides of salmon (or on skinless side only, if salmon has skin). Let sit for 15 minutes.
3. Place salmon directly on grate over medium-high heat for three to four minutes (skin-side down, if salmon has skin). Flip with tongs or a spatula and grill for two to three more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky.

4. Serve immediately.

Nutrients per fillet: Calories: 176, Total Fat: 7 g, Sat. Fat: 1 g, Carbs: 4 g, Fiber: 0 g, Sugars: 3 g, Protein: 23 g, Sodium: 276 mg (will be less if using low sodium soy sauce), Cholesterol: 62 mg

Zucchini Noodles with Grass Fed Beef Meatballs and Organic SpaghettiSauce

This meal was prepared completely Organic!

This recipe serves approx 3 people. 

Ingredients: 

4 medium sized organic zucchinis 

2 tablespoons olive oil 

2/3 cup Organic chicken broth 

1 lb Grass Fed Beef 

1 cage free egg 

1 can of organic spaghetti sauce (or you can use this recipe http://www.organicsoul.com/homemade-organic-pasta-sauce/ ) 

Directions: 

1. Wash and pat dry your zucchini. You can then begin making your zucchini noodles, I used the Veggie strip cutter by Pamerped Chef . (make sure to stop cutting the zucchini once you get to the seeds)
2. Add the zucchini noodles, olive oil and chicken broth to large deep pan (i suggest the one you usually make pasta in), set aside.
3. In large mixing bowl mix the beef with your egg and form into meatballs, place on skillet and cook till they are cooked through the center - approx 30 minutes at a medium heat
4. When your meatballs are about half way done you can turn the zucchini noodles on, medium heat as well, stirring or tossing occupationally.
5. Warm sauce in separate pan.
6. Once zucchini noodles are tender and more limp you can you remove them from heat. Drain any extra chicken broth that may be left over.
7. Assemble, and ENJOY.

Lemon-Thyme Roasted Chicken with Fingerlings

Simple, light, yet so amazing!

Ingredients:
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)

Directions:
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)Per serving:
255 kcal cal.,
6 g fat
(1 g sat. fat,
2 g polyunsaturated fat,
3 g monounsatured fat),
66 mg chol.,
307 mg sodium,
21 g carb.,
3 g fiber,
1 gsugar,
29 g pro.
Percent Daily Values are based on a 2,000 calorie diet