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elementx

Healthy Recipies ( Post them here )

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I'm a big fan of marinated chicken or fish (any bottled sauce will do) with a veggie salad for dinner (especially in the summer.) You can make these 2 salads on a Monday night and they will keep well all week long.

Sum Tam (Thai specialty):

8-10 carrots (shredded)

1/2 a container of cherry/grape tomatoes (halved)

juice of a small lime

5-10 jalapeno peppers (depending on how hot you can stand your food)

3 large cloves of garlic

5 tbsp. asian fish sauce (more or less depending on your liking)

Dice garlic and peppers, put in bowl and mash to release flavor; add shredded carrots and halved tomatoes; squeeze lime juice and add fish sauce. Stir well and refrigerate for a few hours to let flavor settle.

Veggies in Balsamic Vinegrette (pretty basic):

1 tomato

1 cucumber

1 red onion

1 red pepper

1 yellow pepper

1 clove of garlic

salt, pepper, basil & oregeno to taste

olive oil

balsamic vinegar

Cut veggies into bite size pieces, mix together; mix dressing of vinegar and oil, add garlic, salt, pepper, basil and oregeno. Pour dressing over veggies, mix well and refrigerate a few hours to let flavor settle.

Bon Appetit!

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Originally posted by wideskies

1 scoop Ben and Jerry's Chunky Monkey ice cream

1 scoop Ben and Jerry's Strawberry ice cream

1 scoop Ben and Jerry's Chocolate Brownie ice cream

1.5 cup whole milk

and a teaspoon protein powder.

yum ;]

:drool: minus the protein powder of course ;)

:laugh: :laugh:

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Originally posted by wideskies

1 scoop Ben and Jerry's Chunky Monkey ice cream

1 scoop Ben and Jerry's Strawberry ice cream

1 scoop Ben and Jerry's Chocolate Brownie ice cream

1.5 cup whole milk

and a teaspoon protein powder.

yum ;]

There is a good way to gain 800 Lbs... :tongue:

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CREAMY LEMON TARRAGON CHICKEN

Prep: In a large, plastic zip lock bag, combine the following and shake gently to coat the chicken. Let it marinate in the fridge for 2 hours.

--- 1 Cup Plain Yogurt

--- 1 Cup Lemon Juice

--- 3 Tbsp Chopped Fresh Tarragon

--- 1/2 Tsp Each of Salt and Ground Pepper

--- 4 Boneless, Skinless Chicken Breasts

Time On The Grill: 8 Minutes per side or until the breasts are opaque and no longer pink. Remove the chicken from the bag and disgard the remaining marinade.

Tip: To prevent the chicken from overcooking, use an instant-read thermometer, insert the tip into the thickest part of the breast. The breast should register 180 degrees and the juices should run clear.

ENJOY... :D

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