Quick recipes for dinner chicken salsa recipe healthy dinner ideas for weight loss chicken

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Healthy Vegetable Fry Up Cabbage For Sunday Dinner | Recipes By Chef Ricardo

Healthy Vegetable Fry Up Cabbage For Sunday Dinner SUBSCRIBE to Chef Ricardo Cooking ▸ http://bit.ly/Sub2ChefRicardoCooking TURN ON NOTIFICATIONS 🛎 SUBSCRIBE TO MY JUICE BAR CHANNEL! http://bit.ly/Sub2ChefRicardoJuiceBar SUBSCRIBE TO MY SALAD BAR CHANNEL! http://bit.ly/Sub2ChefRicardoJuiceBar FOLLOW ME ON SOCIAL MEDIA! TWITTER ▸ https://twitter.com/chefricardos GOOGLE+ ▸ https://plus.google.com/+ChefRicardoCooking INSTAGRAM ▸ https://www.instagram.com/chefricardocooking FACEBOOK ▸ https://www.facebook.com/chefricardocookingbook FIND MORE RECIPES ON MY WEBSITE! ▸ http://www.chefricardocooking.co.uk DONATE TO OUR COOKING STUDIO ▸ https://www.paypal.me/ChefRicardo MY COOKING BOOK IS OUT! SHOP NOW! ▸ http://bit.ly/CaribbeanCuisineCookbook https://www.jamaicavalley.com USE CODE: Chefric123 for 10% off website! HOW TO MAKE MONEY EVERYDAY! https://fullscreenmedia.co/creators/?ref=chefricardocooking CHECK OUT MY TOP 25 RECIPES ⇨ https://www.youtube.com/playlist?list=PLZlA3RQM8D5GnKnQActJYGwYAcWtqs0dn About Chef Ricardo Cooking: Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine! Healthy Vegetable Fry Up Cabbage For Sunday Dinner | Recipes By Chef Ricardo https://www.youtube.com/watch?v=YLzt8X0OMiE Chef Ricardo Cooking https://www.youtube.com/ChefRicardoCooking

Healthy Sweet Potato Bites Recipe

Here is the recipe for this simple dish. Feel free to use ANY herb/seasoning you want to change the flavor. I love to use chili powder, it gives the sweet potatoes such a great flavor. Let me know what you think by leaving a comment below! Sweet Potato Bites: Ingredients: - 2-3 large sweet potatoes - 1/3 cup melted ghee butter - Sea Salt - Chili Powder - Chopped fresh Rosemary Directions: Chop potatoes into bite size pieces. Place in a large bowl and pour in the butter. Toss well so all the potatoes are coated with ghee butter goodness. Spread potatoes out on a large cookie sheet. Sprinkle chili powder and salt over top. Bake on 350 for 15-20 minutes

3 HEALTHY Chicken Dinners | Dinner Made Easy

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP **Back-to-School eBook** | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF Dinner Made Easy: http://bit.ly/2kvgFi8 Healthy Dinner Recipes: http://bit.ly/2hzVBFv Soup Recipes: http://bit.ly/2c3oZ0r Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Snapchat: thedomesticgeek Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Chicken Thighs with Mushroom & Onion Gravy 4 chicken thighs 1 cup mushrooms, sliced ½ cup onions, finely diced 1 garlic clove, minced 1 tsp rosemary, chopped 1 tsp thyme leaves 1 tbsp flour ¾-1 cup chicken broth 1 tbsp parsley, chopped for garnish Oil Salt and pepper In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with salt, pepper and thyme. Carefully place chicken, skin side down, onto the hot skillet. Cook until golden brown and flip. Continue to fry until mostly cooked through. Remove Chicken from skillet and set aside. Add onions and mushrooms to pan and cook for 3-4 minutes, or until they have softened and begin to brown. Add garlic and remaining herbs and cook until fragrant. Stir in flour and cook for another minute. Slowly pour in chicken broth and mix well. Season with salt and pepper to taste and return chicken to the gravy, skin side up. Reduce heat to a simmer and finish cooking your chicken. Garnish with parsley. Enjoy! Lemon Pepper Chicken and Rice 3-4 chicken breasts, boneless and skinless 1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to taste) ½ cup onion, finely diced 2 garlic cloves, minced 1 cup rice 2 ¼ cups chicken broth 1 cup asparagus, chopped 1 tbsp parsley for garnish 1 lemon, sliced for garnish Oil Salt and pepper to taste In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with lemon pepper to taste. Carefully place chicken onto hot skillet. Brown chicken on both sides, but do not cook all the way through. Remove from the pan and set aside. Add onion to the pan and cook for 1-2 minutes, or until they soften. Add garlic and cook until fragrant, about 30 seconds. Add rice, chicken broth and remaining lemon pepper seasoning and mix well. Reduce to a simmer and cook for 6-8 minutes and stir in asparagus. Nestle in chicken breasts and lemon slices. Cover the skillet and simmer for another 10-12 minutes, or until chicken is cooked through and liquid has been completely been absorbed. Garnish with parsley. Enjoy! Honey Garlic Chicken Stir Fry Sauce: 4 garlic cloves, minced 3 tbsp soy sauce ¾ cup chicken broth 3 tbsp honey 1 tbsp cornstarch Stir Fry: 2 chicken breasts, diced 1 cup broccoli florets 2 carrots, peeled and sliced on the bias ½ cup onion, sliced Oil Salt and pepper to taste In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper. Cook, stirring occasionally until chicken is almost cooked through. Add carrots and onion to pan and cook for 2-3 minutes. Add broccoli and pour over sauce and mix well. Cover skillet with lid and cook for another 2-3 minutes, or until broccoli is cooked through. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

5 Healthy Salad Recipes For Weight Loss | Easy Salad Recipes

http://serious-fitness-programs.com/weightloss Follow Us On Facebook: https://www.facebook.com/TheSeriousfitness Tools and ingredients: black ceramic knife :http://amzn.to/2E50QoX Chickpeas: http://amzn.to/2Ak7yVR Tuna : http://amzn.to/2zj6HXm Dijon Mustard : http://amzn.to/2y2Usuo Olive Oil: http://amzn.to/2AkjFCi If you’ve resolved to eat healthier, a salad is probably your go-to nutritious meal. But it doesn’t take long to grow tired of the same old bowl of greens. Luckily there are plenty of creative mixes you can use to break from your SadDeskLunch routine: Below you’ll find 5 healthy salad recipes that you’ll actually want to eat. And thanks to satisfying fiber and protein, these recipes will help keep you full until quitting time. Here Are 5 Healthy Salad Recipes For Weight Loss 1 Chicken Salad Recipe With Lettuce And Tomato 420 calories (1 serving) Ingredients: 1 cup Romaine Lettuce, shopped 3 ounces chicken breasts 1 oz Crumbled feta 5 cherry tomatoes 1 tbsp olive oil 1/2 tsp. lime zest 1 tbsp. lime juice 1/8 salt 1/8 tbsp ground black pepper 1 bay leaf 1 slice of lime 1/4 avocado ¼ red onion Instructions: in a large pot full of water add chicken breast, bay leaf a slice of lime and salt. Bring the water to a boil and then reduce it to a simmer and cover the pot. Cook the chicken for 30 minutes, or until the inside isn't pink. Place chopped lettuce, red onion, tomatoes, Shreded Chicken, avocado, and crumbled feta cheese in a large bowl. In a small bowl, combine olive oil, lime zest, lime juice. Season with salt and pepper and toss the salad with the dressing and serve immediately. 2 Avocado shrimp salad recipe 410 calories (1 serving) Ingredients: 1 cup romaine lettuce, chopped 6 oz shrimp, uncooked or 3.6 oz boiled and peeled 2 cups of water 1/2 avocado 1/4 cup peas 1/4 red onion 1 tbsp olive oil 1 tbsp lime juice 1 clove garlic, minced 1 tsp. chopped fresh cilantro 1/2 tsp. Dijon mustard 1/8 tbsp salt 1/8 tbsp ground black pepper Instructions: Add water and a slice of lime to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat. Allow to rest for about 4 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain, peel and set a side. In a large bowl, add chopped romaine, avocado, tomatoes, red onion, peas shrimp and cilantro. In a small bowl, whisk together olive oil, lime juice, garlic, Dijon, salt, and pepper. Pour dressing over salad and toss. 3 Tomato Cucumber And Corn Salad 340 calories (1 serving) Ingredients: 1/4 cup. Corn 4 cherry tomatoes 1 oz small mozzarella cubes 1/2 tsp cilandro 1/2 cucumber 1 tbsp. white vinegar 1 tbsp olive oil 1/8 tbsp. garlic powder 1/8 tbsp salt 1/8 tbsp ground black pepper Instructions: In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. and serve. 4 Tomato Cucumber Feta Salad 250 calories (1 serving) Ingredients: 4 grape or cherry tomatoes, halved 1/4 cucumber, thinly sliced into half moons 1/4 red onion, thinly sliced 1/4 cup black olives 1 tbsp crumbled feta 1 tbsp lemon Juice 1 tsp. dried oregano 1/8 tbsp salt 1/8 tbsp ground black pepper 1 tbsp olive oil Instructions: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. and feta. In a small bowl, Combine, olive oil, lemon juice, and oregano and season with salt and pepper. whisking to combine. Drizzle dressing over salad. 5 Red bean and chickpea salad 450 calories (1 serving) Ingredients: 1/4 cup red Beans 1/4 cup Chickpeas 1/4 Red Onion /chopped 5 Cherry Tomatoes /halved 1 tsp Fresh Parsley /chopped 1 tbsp Olive Oil 1 tsp Vinegar 1/8 tbsp Salt 1/8 tbsp black Pepper 2 tbsp Crumbled feta Cheese Instructions: In a large bowl combine red onion, cherry tomatoes, the chickpeas, red beans , fresh parsley and feta. In a small bowl mixolive oil, vinegar, salt, and pepper. Drizzle dressing over salad. Enjoy! Music: Magic Hour licensed from audioblocks.com

3 Healthy Fish Recipes | Dinner Made Easy

Click here to SUBSCRIBE: http://bit.ly/1dn24vP **BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF **3 eBook Back-to-School Bundle Available Now** http://etsy.me/2vYIOjL Watch Last Week's Episode of Dinner Live Here: http://bit.ly/2kJT60N More Easy Dinner Recipes: http://bit.ly/1RRcTWs 3 Stuffed Veggie Recipes: http://bit.ly/2k9eT2y 3 Stir Fry Recipes: http://bit.ly/2jKOtFL Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Tortilla-Crusted Tilapia Servings: 4 Calories: 363 1.5 lbs tilapia, sliced into strips 3 cups tortilla chips, crushed (7oz) 1/2 cup flour 1 tsp ground cumin 1/2 tsp chili flakes 1/2 tsp smoked paprika 1 tsp garlic powder 1 lime, zested 3 eggs On a large plate or a wide-mouthed bowl, whisk together flour, cumin, child flakes, smoked paprika, garlic powder and lime zest. Set aside. In another wide-mouthed bowl, beat eggs. Set aside. Place crushed tortillas on a large plate. To encrust fish, take one strip at a time and lightly toss it in the flour mixture. Next, dip the fish into the eggs, then finish off my coating it with the crushed tortillas. Place fish stick on a well-greased baking sheet. Continue coating remaining fish. Bake at 350ºF for approximately 12-15 minutes, or until fish is cooked through and tortilla crust is lightly golden. Serve immediately or store in the refrigerator for up to 3 days. *If you prefer, you can pan fry the fish on a large skillet over medium-high heat. Enjoy! Maple Dijon Salmon Servings: 4 Calories: 330 4 salmon fillets, 4-6oz 1/4 cup maple syrup 1/4 cup Dijon mustard 2 garlic cloves, minced salt and pepper to taste oil In a large bowl, whisk together maple syrup, mustard, garlic and a drizzle of oil. Season with salt and pepper to taste. Coat salmon with mixture and allow to sit in the refrigerator for 15-20 minutes. Place fish on a lined baking sheet and bake at 400ºF for 10-12 minutes, or until salmon is cooked through. Serve immediately or store in the refrigerator for up to 3 days. Enjoy! Cajun Mahi Mahi with Mango Salsa Servings: 3 Calories: 390 For the Mahi Mahi: 1 tbsp oil 1.5lbs Mahi Mahi filets 2 tbsp cajun spice - http://bit.ly/1jmw9c4 For the Mango Salsa: 2 mangoes, finely diced 1/3 cup red onion, finely diced 1 jalapeño, deseeded and finely minced 1/4 cup cilantro, roughly chopped 1 lime, juice and zest salt and pepper to taste Mahi Mahi: On a large cutting board or in a large bowl, sprinkle cajun seasoning over fish. Gently rub the seasoning in. Heat a large nonstick skillet on the stove and add some oil. Add fish and fry on medium-high heat for 2-3 minutes per side, or until fish is lightly golden and cooked through. Do not overcrowd the pan. Fry fish in batches if necessary. Serve immediately with salsa or store in the refrigerator for up to 3 days. Salsa: In a large bowl, toss all ingredients and season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 5 days. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

Quick recipes for dinner chicken salsa recipe healthy dinner ideas for weight loss chicken

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