Tilapia with Broccoli and Mushrooms

Tilapia with Broccoli and Mushrooms
(serves 2)

3 big Talapia fillets
2 cups of sliced Mushrooms
3/4 cup sliced sweet onion
2 cups of Broccoli
1/2 bag of Beef and Broccoli Stir Fry seasoning mix (eg Kikkoman)
Low sodium Soy sauce + water
Extra virgin olive Oil
Salt and Pepper

1. Rinse and cut all the vegetables.
2. In a large skillet or wok - stir-fry vegetables in 1 tablespoon extra virgin olive oil.
3. Season the Talapia with salt and pepper, cook in a large skillet for 2-3 minutes on each side, set aside.
4. Mix the seasoning mix according to the packet, add mixture to vegetables and wok on a high heat for 2-3 minutes.
5. Pour the vegetables over the fish and serve.

*** serve with brown rice

Vegetarian Wednesday: Greek Horta - Sauteed Greens with Lemon and Garlic

Vegetarian Wednesday: Greek Horta - Sauteed Greens with Lemon and Garlic


1 bag of Collard Greens
1 bag of Kale

1 tbsp white distilled vinegar
1 tsp salt
3 tbsp extra virgin Olive Oil
2 Cloves Garlic (minced)
1/2 onion (chopped)
Juice from one lemon or more, based on taste

1. Wash Greens thoroughly.
2. Boil greens in water with salt for about 10 min.
3. Separate greens from water, add vinegar to greens.
4. Mince garlic and chop onions, add to a pan and saute with olive oil.
5. Add greens to this mixture and continue sauteing for a few more minutes.
6. Add lemon and drizzle remaining olive oil to taste.

Spinach Turkey Meatballs

Spinach Turkey Meatballs

1 lb ground Turkey

1 bag chopped fresh Spinach (about 10oz)

1 clove Garlic (minced)

½ medium sized Onion, chopped finely

1 Egg (beaten)

¼ cup whole wheat Bread crumbs

Oregano

Salt and Pepper

1. Preheat the oven to 350 degrees.

2. In a large bowl mix all the ingredients together. Form the mixture into golf ball sized balls and place on a baking sheet. Bake for 25-30minutes.

3. Serve with steamed vegetables or a salad.

Asian Chicken Salad

Asian Chicken Salad
(For dinner - 2 servings, for side salad - 4 servings)

2 Chicken breasts
2 shredded Carrots
1 bag spring mix blend Lettuce
1/4 cup Craisins
2 cups shredded red Cabbage
*Pine nuts (or any kind of nuts)
***Thai sweet chili sauce

Dressing
1 tbsp brown Sugar
2 tsp low sodium Soy sauce
1/3 cup extra virgin olive Oil
3 tbsp rice Vinegar
1 clove of Garlic (minced)
1 teaspoon Ginger (minced)

1. Prepare the dressing 30min ahead of time by combining all the ingredients together,
2. Rinse and slice the chicken into cubes. Heat a skillet on medium heat and cook for a few minutes until done. Season with salt and pepper. ***Toss chicken in a little bit of Thai sweet chili sauce.
3. Add the carrots, lettuce, cabbage and craisins to a bowl and toss.
4. Add the dressing to the lettuce mix and toss, top with the cubed chicken. Serve!