Recipes

thefifthvalue · June 2015

Used this recipe to make spinach chips tonight:

http://www.hungrycouplenyc.com/2013/09/baked-spinach-chips.html

Ingredients
2 Cups baby spinach leaves
1 Tablespoon Olive oil
Salt & pepper to taste
1/4 Teaspoon garlic powder (optional)

Combine the spinach and olive oil in a bowl and gently toss until all the leaves are coated. Lay them, in a single row, on a baking sheet lined with parchment paper. Use more than one baking sheet, if you have them, or work in batches. Sprinkle with salt, pepper and garlic powder if desired. Bake in a well pre-heated 325 degree oven for 12 minutes, turn off the oven but leave the pan in there for an additional 5 minutes. Remove the pan from the oven and let the spinach sit in the pan for 5 minutes more to crisp up. Makes 2 - 4 servings. Or 1 serving if I'm the one eating it.

thefifthvalue · June 2015

Excited to make this tomorrow night!

Lemon and Garlic Tilapia (Baked)

http://www.shrutisdilectabledilites.com/2012/11/29/lemon-and-garlic-tilapia-baked/

Servings: 3-6 servings

Total Time: 15 minutes

Ingredients:

3-6 Tilapia filets (6 oz. each)
6-8 cloves garlic, crushed and diced large
2 1/2 tbsp butter (4 tbsp – if no cooking spray)
4 tbsp fresh lemon juice
3 tsp fresh Parsley (or dried)
1 tsp Oregano (fresh or dried)
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400°.

Melt 2 1/2 tbsp of butter on a low flame in a small sauce pan. (the rest will be melted and placed into the pan for baking if not cooking spray is available)

Add garlic and saute on low for about 1 minute. Add all but 1 tbsp of the lemon juice, shut off flame, and remove from heat.

Spray the bottom of a baking dish lightly with cooking spray (or remaining melted butter) and 1 tbsp of the lemon juice.

Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish

Bake at 400° until cooked, about 15 minutes. (or until semi-golden)

dmfaler · June 2015

Sounds yummy..let us know how it goes.

thefifthvalue · June 2015

It went ok... I had pretty high hopes for it. I think it needed more garlic and butter and a little less lemon. I ate it with a cabbage slaw, so I think that made the dish because it offered some crunch and sweetness. Definitely a recipe to play around with for future tries

dmfaler · June 2015

Thanks for the feedback about the recipe.

Here are a couple of my favorite marinades. Best to marinade in a zip lock bag for at least an hour, preferably overnight

Steak
*** can also use for shiskabobs
1/4 cup tamari (like soy sauce)
1/3 cup olive oil
Juice of 1 lime or lemon
1/2 tsp. onion salt
1/4 tsp. garlic powder or crushed garlic
1/4 tsp. black pepper
1/8 tsp. sea salt
1/8 tsp. crushed red pepper flakes

Lemon Chicken
*** can marinate and bake chicken breast (refrigerate or freeze individual breasts for later)
OR cut chicken breast into cubes and saute with spinach)
3 garlic cloves, crushed
1 teaspoon olive oil
1 1/2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 1/2 tbsp fresh oregano (or 2 tsp dry)
1 tsp kosher salt and fresh cracked pepper, to taste

dmfaler · June 2015

Some great ideas for dressings, marinades and vegetables here (a link a friend gave me..not endorsing the program). Links to pdf files are at the bottom of the page

http://3010weightlossforlife.com/recipes

thefifthvalue · June 2015

Thanks @dmfaler!

thefifthvalue · June 2015

Made this for lunch tomorrow! Just didn't put in any honey and added in some chicken:

http://iowagirleats.com/2015/04/20/sesame-almond-butter-zucchini-noodle-bowls/

Ingredients

1/2 cup smooth almond butter
3 Tablespoons low-sodium gluten-free Tamari or soy sauce or Coconut Aminos
1 teaspoon toasted sesame oil
1 Tablespoon lime juice
1 Tablespoon water
salt and pepper
1/4 cup slivered almonds
3 small zucchini, spiralized
3/4 cup chopped scallions, green and white parts (I used dried chopped onions)
2 teaspoons white sesame seeds (didn't have any)
chopped fresh cilantro, for garnish (didn't have any)
Directions

Combine almond butter, gluten-free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy. Transfer to a small bowl.
Rinse the food processor and wipe dry. Add the almonds or peanuts and pulse until chunky ground, taking care not to grind into a powder. Alternatively you could chop by hand.
Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and the ground almonds or peanuts, and toss to combine thoroughly. Top with sesame seeds, extra chopped peanuts, and chopped cilantro then serve immediately.

thefifthvalue · June 2015

Made this for dinner tonight- pretty good! I substituted chicken for the shrimp because that's what I had on hand. I also made some cauliflower rice to serve it on. Making the "rice" made me realize I need a real food processor and my magic bullet might not be cuttin it...

COCONUT SHRIMP CURRY

PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins

Serves: 4
INGREDIENTS
For Shrimp Marinade
¼ tsp salt
¼ tsp freshly ground black pepper
1/7 tsp cayenne pepper
2 tbsp lemon juice
1 lb extra-large shrimp, peeled and deveined

For the sauce
1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp minced fresh ginger
½ tsp freshly ground black pepper
1 tsp salt or to taste
½ tsp turmeric
2 tsp ground coriander
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving

INSTRUCTIONS
In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.

dmfaler · June 2015

Those all look yummy! Thanks for sharing. Guess I need to get a spiralizer...

thefifthvalue · July 2015

Chicken drumstick I made tonight... Delicious and so easy! Also verrrry cheap. Got a pack of nine drumsticks at Aldi for only $3.12. I figure three drumsticks is a serving, so that's just over a dollar per serving! Can't get much better than that!

Best Chicken Drumsticks Ever
– Raw chicken drumsticks (I’ve done between 5 and 10 at a time.)
– olive oil or coconut oil
– salt
– black pepper
– garlic powder
– paprika
– cinnamon (Trust me!! It’s awesome!!! Do not skip the cinnamon!)
– cayenne pepper (optional)
– parchment paper
– cookie sheet

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Take the chicken out and lay it on the sheet so none are touching. Coat the chicken either with olive oil or coconut oil and then sprinkle evenly with all seasonings, being sure to start with salt. NOTE: The cayenne pepper is optional because that’s pretty spicy stuff, so if you do use it be sure to use it sparingly. I love spicy, but I’ve wiped myself out on accident before so watch it. Little tip – use one hand to pull the chicken out, coat it, turn it, etc. and the other hand to hold the spices so you don’t have raw chicken germs everywhere. Also, remember not to wash your chicken! That spreads germs!

Bake for 30 minutes. Turn them over. Bake for another 30 minutes. Bask in the awesomeness that is this chicken.

And of course- here is the mandatory food porn photo that I took

Whole 30 June/July

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