Quick and Easy Fish Stir Fry

Quick and Easy Fish Stir Fry
Print Recipe
Quick and Easy Fish Stir Fry
Print Recipe
Ingredients
Servings:
Instructions
  1. In large pan, heat olive oil. Add onions and garlic.
  2. When slightly browned, add cans of fish and break up in pieces then add the rest of the vegetables.
  3. Simmer until the zucchini is tender.
  4. Serve on brown rice with a side of broccoli.

Spicy Coconut Tofu

 

 

Spicy Coconut Tofu
Print Recipe
Spicy Coconut Tofu
Print Recipe
Ingredients
Servings:
Instructions
  1. Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink.  When drained, take it out and place it on several layers of clean dish towels and pat to soak up as much water as possible. Cut into bite-sized chunks.
  2. Empty the coconut milk into a bowl. If it has a cream plug, stir to incorporate it into the liquid.  Add the soy sauce and curry powder.
  3. Melt the coconut oil in a large pan.  Add the tofu chunks and sauté until brown.
  4. Pour coconut milk mixture over tofu and simmer for 10 minutes.
  5. Add shredded coconut and continue cooking another 5 minutes.
  6. Serve over a cooked grain such as brown rice, bulger or quinoa, with a side of steamed vegetables.

Baked Tofu

Baked Tofu
Print Recipe
Baked Tofu
Print Recipe
Instructions
  1. Preheat oven to 350°
  2. Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink.  When drained, take it out and place it on several layers of clean dish towels, patting to soak up as much water as possible.
  3. While the tofu is draining, combine the marinade ingredients together in a small bowl and stir until creamy.
  4. Slice the tofu into medium thick slices and lay them in a baking dish.
  5. Pour the marinade over the tofu. Bake in a 350° oven for 25 minutes, turning once.
  6. Serve with a salad or dark greens sautéed in garlic and olive oil.
Slow Cooker Lemon Oregano Chicken with Greens

Slow Cooker Lemon Oregano Chicken with Greens

Slow Cooker Lemon Oregano Chicken with Greens
Slow Cooker Lemon Oregano Chicken with Greens
Print Recipe
Servings
8-10
Servings
8-10
Slow Cooker Lemon Oregano Chicken with Greens
Slow Cooker Lemon Oregano Chicken with Greens
Print Recipe
Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Add broth, lemon juice, rind, and garlic to slow cooker pot. Stir to combine.
  2. Season chicken with salt, pepper and oregano. Add to pot in an even layer across bottom.
  3. Cover and cook on low for 6-8 hours.
  4. Remove chicken from pot and transfer temporarily to a dish. Add the greens and stir to combine. Add chicken back in and let the greens wilt for about 5 minutes. (You may have to turn the slow cooker back on).
  5. Serve with rice.
Recipe Notes

Note - The easiest way to prepare this dish is with a slow cooker.  If you do not have one, you can use a Dutch oven (like Le Creuset – make sure the lid and handle are oven safe) and cook for 3-4 hours at 300° F.

Bonus – Leftovers make an awesome soup!  For one leftover breast, ½ cup of rice and 1 ½ cups of greens, I heated up 6 cups of chicken stock dumped it in the leftovers heated them up.  Add a dash of lemon juice and a handful of chopped walnuts.