Recipes
Chicken Alfredo Curry Pasta
* MOST LIKED RECIPE
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Ingredients:
1 tray of boneless antibiotic-free chicken breast (about 16oz)
1-2 Tbsp olive oil
½ tsp minced garlic
½ tsp salt
2 tsp mushroom seasoning
1 Tbsp garlic powder
2-3 Tbsp pure palm sugar
2-3 Tbsp of red curry paste
2 jars Alfredo sauce (about 30oz)
1 box whole wheat/grain penne pasta (16oz)
1 bag of spinach (10 oz)
Directions:
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In high heat, bring a large pot of water to boil. Add the pasta and cook for 8-10 minutes. Turn off heat and cover the pot with a lid. Let it sit for 2-3 minutes to lock in moisture. Drain and set aside.
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Use a large pan, add olive oil and garlic. Cook under low heat for 30-45 seconds.
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Add chicken, salt, mushroom seasoning, and garlic powder. Turn the heat up to medium high. Cook and stir for 2-3 minutes.
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Add red curry paste. Cook and stir for 5-10 minutes until consistent.
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Add Alfredo sauce and palm sugar. Let it cook and simmer for 2-3 minutes.
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Add pasta and mix.
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Slowly add the spinach and cook for 2-3 minutes until spinach shrinks.
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Ready and serve warm.
Serving: 6-8, 400 calories per serving
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Shrimp Spring Rolls
RECIPE
For the Spring Rolls
3 rice paper
3 medium leaves of red leaf lettuce
6 pieces of ¼ inch, 3.5-inch long cucumber (like sticks)
3 oz of shredded carrots
6 stems of cilantro
9 large cooked and peeled shrimp
1 bowl of cool water
For the Sweet Peanut Sauce
1 tbsp of peanut butter
1 tsp warm water
2 tbsp of sweet sauce
½ tsp of ground/powder Thai chili pepper (optional)
¼ cup of dice cilantro
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Directions:
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Spring Rolls
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Dip the rice paper into a bowl of cool water for 10 seconds. Shake off any excess water and put it on a clean flat work surface or plate
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Grab one medium leaf of the lettuce and take out the center stem. Place it towards the bottom center of the rice paper leaving ½ inch space and about 2 finger space on both sides.
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Place the 2 pieces of the cucumber on top of the lettuce
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Grab 1 oz of shredded carrots and spread it on top of the cucumber
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Place 2 stems of cilantro without bottom stems on top of the carrots
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Start to roll the spring roll firmly moving up until all the fillings are cover, then place the 3 shrimp in the center and fold the sides. Roll firmly until everything is cover.
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Repeat steps 1-6 for additional spring rolls
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Ready and serve.
Sauce
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In a small bowl, put 2 tbsp of peanut butter and add 1 tsp of warm water and stir for consistency
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Add 2 tbsp of sweet sauce, ½ tsp of ground/powder Thai chili pepper, ¼ cup of dice cilantro and stir until all ingredients are mixed together.
1 serving: 3 Spring Rolls- 219 calories, Sweet Peanut Sauce- 150 calories
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Turkey Lettuce Wrap
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RECIPE
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Ingredients:
1 bundle of Romaine lettuce
1 tray of Ground turkey (16oz)
1-2 Tbsp of olive oil
½ tsp minced garlic
¼ tsp salt
2 tsp mushroom seasoning
½ tsp Garlic powder
½ packet of taco seasoning
¼ cup water
Avocado Salsa:
2 roma tomatoes diced
1 avocado diced
¼ tsp of salt
2 tsp of mushroom seasoning
½ of a red onion diced
½ of cup of cilantro
2 Tbsp of lime juice
Directions:
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Rinse and drain romaine lettuce. Cut into 3-4 inches each piece and set aside in a large bowl.
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Use a medium pan, add olive oil and garlic. Cook under low heat for 30-45 seconds.
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Add ground turkey, salt, mushroom seasoning, and garlic powder. Turn heat to medium high and cook for 2-3 minutes.
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Add taco seasoning and ¼ cup of water. Cook and stir for 5-8 minutes until mixed consistently.
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Turn heat off and transfer to a medium bowl to cool down.
Salsa:
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Rinse and diced avocado, red onion, and tomatoes.
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Place red onions and tomatoes in a medium bowl. And place avocados in a separate bowl.
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Add salt, mushroom seasoning, and lime juice with the red onion and tomatoes and mix.
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Add avocados and cilantro and mix until consistent.
To serve grab a piece of romaine lettuce, scoop 1-2 teaspoon of ground turkey, and scoop 1 teaspoon of avocado salsa, and enjoy.
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Serving: 6-8
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