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ALL RECIPES ARE BELOW:
1. Slow Cooker Seafood Ramen
seafood ramen
Ingredients:
64 oz broth (seafood, vegetable, or chicken
4–6 oz ramen
1 lb seafood
2 green onions, sliced
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 garlic cloves, minced
1/4 cup kale, chopped
1/2 lb tomatoes, sliced
1/4 tsp sesame oil
1 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes
Directions:
Add all ingredients except the seafood, kale and ramen to the slow cooker. Stir to mix well.
Cook on high for 2-3 hours, or low for 4-6 hours.
Add seafood, kale & ramen and cook for an additional 15-30 minutes.
Per Serving: 250 calories, 2.7 g fat (0.3 g sat), 29.5 g protein, 27 g carb, 2588.3 mg sodium, 3.9 g sugars, 1.7 g fiber
2. Turkey Carrot Mushroom Dumplings
mushroom dumplings
Ingredients:
3/4 c. carrots finely julienned
1 lb ground turkey
1/2 c. mushrooms finely chopped
2 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
1/2 tsp onion powder
1/8 tsp salt
2 tsp cornstarch
30 dumpling wrappers
Directions:
Put carrots in a microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are. Drain and let cool.
In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.
Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.
Bring water to boil in the bottom of the steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.
Per serving: 48 calories, 1 g fat (0 g sat), 3 g protein, 4 g carb, 87 mg sodium
3. Slow Grilled Chinese Char Siu Chicken
chinese char siu chicken
Ingredients:
1/4 c. organic brown sugar
1/4 c. raw honey
1/4 c. organic ketchup
1/4 c. gluten-free soy sauce
3 Tbsp beet powder
2 Tbsp rice vinegar
1 Tbsp gluten-free hoisin sauce
1/2 tsp Chinese five-spice powder
Sea salt and freshly ground black pepper to taste
2 1/2 lbs boneless skinless chicken thighs
Cooking oil spray
Directions:
In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, five-spice powder, salt and pepper.
Add chicken and toss well, coating all the pieces well; cover and refrigerate for two days to marinate.
Heat grill; spray cooking oil on grates; grill chicken until cooked through, about 10 minutes per side.
Per serving: 328 calories, 8 g fat (2 g sat), 38 g protein, 25 g carb, 845 mg sodium, 24 g sugars, 1 g fiber
4. Crispy Potato Tacos
Ingredients:
12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
To serve:
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Cilantro
Guacamole
Salsa verde
Directions:
Heat tortillas on a skillet for 10-15 seconds to make them pliable.
Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
Repeat with all the tortillas.
In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
Repeat until all the tacos are done.
To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber
ALL RECIPES ARE FROM THIS WEBSITE: