1 pound Stew meat cut into 1/2 inch pieces

1 small onion chopped

2 cloves of garlic chopped

2 tbsp Curry Powder

1/2 tsp Paprika

1/8 tsp white pepper

2 tbsp Flour

4 tbsp oil

1.5 cup of frozen peas, thawed.

Calories: 391

Fat: 27

Carb: 16

Protein: 23

Here I make for you a cold pasta salad.  It is really simple to make and quite delicious.  It is my rendition from a Food Network episode that I saw with Jamie Deen.  I added some tomatoes to mine.  It turns out to be fantastic as a small snack or a dinner.  Serving size is about 1 1/3 cups.  I have also added grilled chicken to this recipe once, however the sky is the limit when it comes to what you feel like eating.  

If you like tacos (who doesn't), then you are going to love this simple recipe for chicken tacos.  Less than 300 calories for one taco so be careful not too indulge too much.  Not keto friendly, but tasty nonetheless

Combine lemon juice, garlic, basil and pepper in a large mixing bowl.

Stir in beans, broccoli, undrained tomatoes, cheese, and carrots. Toss to mix well.

Cover and refrigerate for at least 4 hours.

2 tbsp Lemon Juice

1 Garlic Clove, minced

1 tbsp Basil, chopped  

1/8 tsp Black Pepper 

15oz can of chickpeas or garbanzo beans

1 cup Broccoli, coarsely chopped

7.5 oz can tomatoes, undrained & cut up

1 cup Reduced fat cheese, cubed

1/2 cup Carrots, sliced

Calories 185

Fat 7g

Carb 19g

Protein 14g

Fiber 6g

1/2 Head Iceberg lettuce, shredded 

 12 - Basil Leaves, torn 

 1 - Avocado, cubed

 2 tsp - Lemon Juice 

 1/2 Cucumber, peeled, chopped

For the chicken

 2 - Chicken Breasts, boneless, skinless (approximately 340g)

 1 tbsp - Olive Oil 

 1 tbsp - Mustard 

 1 tbsp - Honey 

For the Sauce

 3 tbsp - Reduced Fat Greek Plain Yogurt 

 1 tbsp - Light Mayo 

 1 - Garlic Clove, minced 

Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.

Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.

In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.

Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.

Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.

Top salads with the chopped chicken, avocado, cucumber. Pour over the garlic sauce, and serve.

*Per Serving: Cal 398; Fat 19g; Sat Fat 3g; Chol 101mg; Carb 15g; Protein 45g; Fiber 7g; Sodium 202mg

Hello again.  This video is a recipe for egg with Kimchi and avocado on an English muffin.  It's incredible simple and under 300 calories.  It is packed full of flavor and will satisfy you

4 cup Pasta

2 Medium Zucchini, Spiralized

1 tbsp Olive oil

1 cup Cherry Tomatoes, halved

1 tsp Smoked Paprika (Regular Paprika is fine)

2 Garlic Cloves, crushed

Chili Flakes to taste

2 tsp Dried Parsley 

Cal: 260-300

Fat: 5-8g

Carb: 45-50g

Protein: 6-9g

(Depending on which type of pasta you use as well as how much oil)

Cook the pasta according to instructions on the packaging.

Heat olive oil over medium heat in a pan and sauté the zucchini and cherry tomatoes for 2-3 minutes. Season with salt and pepper, add in the crushed garlic and cook for another 2 minutes.

Add in the cooked pasta and mix well—season with smoked paprika and chili flakes.

Divide between bowls and top with dried parsley.

4 tsp - Extra Virgin Olive Oil 

1 - Onion, minced 

2 - Ears of Corn, Kernels removed (1-1/2 cups frozen corn, thawed and patted dry can be substituted)  

1 cup - Long-grain brown rice, rinsed and drained 

4 - Garlic Cloves, minced 

1 tsp - Cumin 

Pinch Cayenne Pepper

3 1/4 cup - Vegetable Broth 

15 Ounce Canned Black Beans, rinsed

2 cup - Grape Tomatoes, stemmed & Quartered 

5 Scallions, sliced thin 

1/4 cup - Minced Fresh Cilantro 1/4 cup

1 tbsp - Lime Juice 

1 - Heat 2 teaspoons of the oil in a 12 in skillet over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 min. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin, and cayenne and cook until fragrant, about 30 seconds.

2 - Stir in the broth and bring to a simmer. Cover, reduce heat to medium-low, and simmer gently, stirring occasionally, for 25 minutes.

3 - Stir in the beans, cover, and continue to simmer until the liquid has been absorbed and the rice is tender, 20 to 25 minutes longer. Season with salt and pepper to taste.

4 - Combine the remaining 2 teaspoons olive oil, tomatoes, scallions, cilantro, and lime juice in a small bowl and season with salt and pepper to taste. Sprinkle the tomato mixture over the rice and beans and serve.

In a large nonstick skillet cook the peppers and onion in 1 teaspoon of oil for 3-5 minutes or until tender-crisp. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro or parsley. Set aside.  

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

Place tortillas on an uncreased baking sheet. brush tortillas with remaining oil. Bake in a 425 degree oven for 5 minutes. Cut each quesadilla into wedges. Serve warm.

2 - Small green or red peppers, cut into matchsticks

1 - Small red onion, cut into thin, 1 inch long strips

2 tsp - Olive oil

1/2 tsp - Cumin

1/2 tsp - Chili powder

1 tbsp - Fresh Cilantro or parsley, snipped

2 tbsp - Fat-free cream cheese

2 - (6 or 7 inch) flour tortillas 

Cal - 213

Fat - 8g

Carb - 30g

Fiber - 2.5g

Protein - 7g

1 lb - Boneless, Skinless Chicken Breast

(about 4/5 breasts)

2 tbsp - Capers (drained)

2 cup - Low sodium chicken cup broth

4oz - Pimento Peppers (drained)

1/4 cup - Onion, chopped  

1 tsp - Garlic, minced 

1 tbsp - Extra Virgin Olive Oil

1/2 tsp - Lemon Zest  

1 cup - Brown Rice 

1 tsp - Cumin 

1/2 tsp - Curry Powder 

1 tsp - Paprika 

1/2 tsp Garlic Powder 

1/2 tsp Chinese 5 Spice 

In a small bowl, combine the cumin, curry powder, paprika, garlic powder and 5 spice. Rub the spice mix into the chicken breasts, turning and repeating on both sides. Use all of the spice mix.

Preheat the oven to 425 degrees.

In a pot, heat the olive oil on medium high heat until shimmering. Add the onion and cook until translucent, about 2-3 minutes. Add the minced garlic and continue to cook until fragrant, about 1 minute. Add the rice and toss to coat. Make sure all of the rice is coated in some oil. Add the chicken broth. Bring to a boil, then reduce to a simmer. Let simmer for 3-5 min. Cover and continue cooking until rice is cooked, about 15 minutes.

Place the chicken on a greased baking sheet or tray. Bake in the oven for 20-25 minutes (I would lean more towards 25 minutes), until the inside is no longer pink.

Add the capers and pimentos to the rice and continue to cook for another 5 minutes stirring occasionally. remove from heat and add lemon zest. Combine.

Remove chicken from the oven, slice into strips. Serve with rice and capers.