We’re full-speed-ahead into the Holiday Season, and if you don’t already have guests, you may be getting some. This is a good recipe to have in your pocket, whether you’re a host or a helpful guest.
The preparation time accounts for the assembly and basic cooking. You should make the chili mid -afternoon so that you can let it rest for a few hours before dining. Chili just gets better as it sits.
We are winding through the Holiday Season. It’s good to pay attention to our diet and have a plan.
It’s Friday and using Wednesday’s leftovers, you’ll create a delicious rice bowl tonight.
You’ve got leftover stir-fry and rice. You’ll only need to prepare the fresh ingredients and the dressing. Dinner in 25 minutes folks!
Seriously good kale and white beans are what’s for dinner tonight!
The kale and beans sit atop a bed of high-protein quinoa and are served with creamy caramelized onions. The plates are garnished with chopped, fresh tomato and Parmesan cheese.
A delicious version of stir-fry with an Asian lemon sauce will step into the spotlight tonight.
Broccoli, browned mushrooms, onion, red bell pepper and Chik’n strips (or optional sliced chicken breast) harmonize with a the light lemon sauce in a tasty and memorable stir-fry. Hearty brown rice anchors the ensemble as a steady and dependable base.
Fish tacos are on the menu. If you don’t have leftover fish, you can cook some. I’ve even used the plant-based “f’sh fillets” by Gardien. They worked quite well. Just bake them per package instructions.
The tacos are served with a quick tarter sauce, shredded cabbage, lettuce, seared peppers and homemade Quick, Low-sodium Tomato Salsa. Serve some vitamin rich kiwis as a finish.