1) Shrimp Zucchini Noodles

Ingredients

Steps

  1. Combine butter and olive oil in a large skillet over medium high heat. Add shrimp, shallot, garlic and red pepper flakes; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes.
  2. Stir in vegetable stock, lemon juice and lemon zest; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until heated through, about 1-2 minutes.
Calories: 235 kcal

2) Thai Chicken Buddha Bowl

Ingredients

FOR THE SPICY PEANUT SAUCE:

Steps

  1. To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
  2. Cook farro according to package instructions; set aside.
  3. In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
  4. In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
  5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.
  6. Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
  7. Serve with spicy peanut sauce.
Calories: 503 kcal

3) Garlic Parmesan Cauliflower Steaks

Ingredients

Steps

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary and parsley.
  3. Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste.
  4. Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway.
  5. Serve immediately, sprinkled with Parmesan.
Calories: 265 kcal

4) Detox Chicken Soup

Ingredients

Steps

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste.
  2. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  5. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
  6. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes.
  7. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  8. Serve immediately.
Calories: 403 kcal

5) Spaghetti Squash Chicken Parmesan

Ingredients

FOR THE SPAGHETTI SQUASH:

Steps

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. Heat vegetable oil in a large skillet over medium high heat.
  7. In a large bowl, combine breadcrumbs and Parmesan; set aside.
  8. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumbs mixture, pressing to coat.
  9. Add chicken to the skillet and cook until evenly golden and crispy, about 3-4 minutes.
  10. Transfer to a paper towel-lined plate. Let cool before dicing into bite-size pieces.
  11. Preheat oven to broil. Lightly oil a large oven-proof skillet or baking dish or coat with nonstick spray.
  12. Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.
  13. Place into oven and cook until melted and golden brown, about 2 minutes.
  14. Serve immediately, garnished with parsley, if desired.

 

Recipe by: https://damndelicious.net/2018/01/06/10-healthy-new-years-recipes/

Calories: 299 kcal

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