Here are some recipes I have been finding.
Yes I took them from another site. But it is a crime to not share knowledge right?
Cold Spinach-Stuffed Beef Tenderloin. This recipe sounds delicious!
ï¿½?ï¿½ 3 1/2 lb beef tenderloin.
ï¿½?ï¿½ 1 cup cooked spinach, squeezed & chopped.
ï¿½?ï¿½ 1/2 cup julienned roasted red peppers or pimentos.
ï¿½?ï¿½ 1/2 cup grated Parmesan cheese
ï¿½?ï¿½ 6x garlic cloves, sliced
ï¿½?ï¿½ 2 tbsp oil
ï¿½?ï¿½ Salt and pepper
Preheat oven to 400 degrees F. Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling.
In a large saute pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes or until a meat thermometer registers 120 to 125 degrees F for rare (for medium-rare, roast until temperature registers 135 to 140 degrees F). Remove and cool completely. Cut into desired serving slices.
Baked Mayonnaise Salmon. Easy to prepare Anabolic Diet recipe.
ï¿½?ï¿½ Salmon steak or fillet
ï¿½?ï¿½ Ground black pepper
ï¿½?ï¿½ Parsley flakes
ï¿½?ï¿½ Salt to taste
Preheat the oven to 375F. Clean and dry the salmon steak. Season both sides of the salmon steak with salt and black pepper. Sprinkle parsley flakes on both sides of the salmon steak. Slather mayonnaise on both sides of the salmon steak. Bake in the oven for 20-30 minutes, depending on the size of the salmon steak.
Easy Microwave Broccoli Brunch. This recipe can also be done using spinach.
ï¿½?ï¿½ 10 oz frozen chopped broccoli.
ï¿½?ï¿½ 4 Eggs.
ï¿½?ï¿½ 1/4 cup shredded cheddar cheese.
ï¿½?ï¿½ 2 tbsp finely chopped onion.
ï¿½?ï¿½ 1/2 tsp butter plus water (from drained vegetables).
ï¿½?ï¿½ 1/8 tsp dried tarragon leaves (optional).
ï¿½?ï¿½ 1/2 tsp salt.
ï¿½?ï¿½ 1/8 tsp pepper.
Place broccoli in a 9-inch round baking dish. Cover. Microwave on high power until crisp-tender, about 2 to 3 minutes, stirring once. Drain. Beat all remaining ingredients together, then pour over broccoli. Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper.
Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times. Let stand, covered, 3 to 5 minutes before serving. Makes 2 to 3 servings.
ï¿½?ï¿½ Cooking spray (Canola Oil).
ï¿½?ï¿½ 1 cup chopped onion.
ï¿½?ï¿½ 3 garlic cloves, crushed.
ï¿½?ï¿½ 2 lbs beef stew meat, trimmed and cut into 1-inch pieces.
ï¿½?ï¿½ 1 cup less-sodium beef broth.
ï¿½?ï¿½ 1 tsp splenda.
ï¿½?ï¿½ 3/4 tsp salt.
ï¿½?ï¿½ 1/2 tsp crushed red pepper.
ï¿½?ï¿½ 1 drop orange extract.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion. SautÃ© 4 minutes or until tender. Add garlic. SautÃ© 1 minute. Add beef. SautÃ© 5 minutes or until beef is browned on all sides.
Stir in broth, sugar, salt, and pepper. Nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.
Crab and Spinach Stuffed Flounder. This is so good itï¿½??s probably illegal in some states.
ï¿½?ï¿½ 4 oz Flounder Fillets
ï¿½?ï¿½ 10 oz Frozen Chopped Spinach. Thawed and squeezed dry.
ï¿½?ï¿½ 1/4 lb Crab Meat. Drained.
ï¿½?ï¿½ 4 tsp Minced Onion
ï¿½?ï¿½ 3 tbsp Mayonnaise.
ï¿½?ï¿½ 2 tsp Dijon Mustard.
ï¿½?ï¿½ 1/8 tsp Pepper.
Pat fillets dry with paper towel. Combine spinach, crab meat, onion, mustard, mayonnaise, and pepper. Spread an equal amount of mixture on each fillet. Roll up from narrow end in a jelly roll fashion.
Place fillets seam side down in oiled baking dish. Cover with foil and bake at 375 F for 13 to 18 minutes or until fish just flakes when tested with a fork.
Salmon Fillets in Pouch with Vegetables
ï¿½?ï¿½ 4 Salmon Filets
ï¿½?ï¿½ 1/2 lb Snow Peas
ï¿½?ï¿½ 2 Scallions Sliced Thin
ï¿½?ï¿½ 4 tsp Grated Ginger
ï¿½?ï¿½ Dash Pepper
ï¿½?ï¿½ 5 tbsp Butter
ï¿½?ï¿½ 2 tbsp Soy Sauce
Blend butter and soy sauce. Place fish in foil pouch. Leave open on a cookie sheet. Cover fish with peas, scallions, ginger, sauce and pepper. Fold foil over fish and seal. Bake for 15 minutes at 450 degrees F.
Beef and Broccoli in Garlic Sauce
ï¿½?ï¿½ 1 lb Beef steak
ï¿½?ï¿½ 1 tb Vegetable oil
ï¿½?ï¿½ 1/2 tsp Salt
ï¿½?ï¿½ 1 ds White pepper
ï¿½?ï¿½ 1 1/2 lb Broccoli
ï¿½?ï¿½ 1 tsp Cornstarch
ï¿½?ï¿½ 1 tsp Sesame oil
ï¿½?ï¿½ 1/4 c Chicken broth
ï¿½?ï¿½ 2 tbsp Vegetable oil
ï¿½?ï¿½ 1 tbsp Vegetable oil
ï¿½?ï¿½ 1 tbsp Finely chopped garlic
ï¿½?ï¿½ 1 tsp Finely chopped ginger root
ï¿½?ï¿½ 2 tb Brown bean sauce
Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems. Remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water. Heat to boiling. Cover and cook 2 minutes. Drain. Immediately rinse in cold water. Drain.
Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil. Rotate skillet to coat bottom. Add beef. Stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil. Rotate skillet to coat bottom. Add garlic, ginger root and bean sauce. Stir-fry 30 seconds. Add bamboo shoots. Stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture. Cook and stir 15 seconds or until thickened.
ï¿½?ï¿½ 3 beef bouillon cubes
ï¿½?ï¿½ 1.5 cups water
ï¿½?ï¿½ 1 tsp. salt
ï¿½?ï¿½ 1 tsp. crushed garlic
ï¿½?ï¿½ 2 tbsp. Italian seasoning
ï¿½?ï¿½ 1 tsp. ground black pepper
ï¿½?ï¿½ 2 tbsp. ground oregano
ï¿½?ï¿½ 2 tbsp. dried basil
ï¿½?ï¿½ .5 tsp. dried red pepper flakes, optional
ï¿½?ï¿½ 4 lbs rump roast
ï¿½?ï¿½ .5 cup vegetable oil
Pour water into a large pot and add bouillon cubes. Mix together salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with vegetable oil. Roll roast in seasoning mixture until well coated. Place roast in pot along with any leftover seasoning mix and oil.
Bring water to a boil, reduce heat, and simmer 3.5 hours or until tender and well done. Pour some of the sauce over some cabbage cooked in butter until lightly browned and a little crispy. Or broccoli, always a good choice.
Spinach-Stuffed Chicken Breasts
ï¿½?ï¿½ 1 tb Butter
ï¿½?ï¿½ 4 oz Mushrooms; finely chopped
ï¿½?ï¿½ 1 pk Frozen chopped spinach. Thawed, squeezed dry (10-ounce).
ï¿½?ï¿½ 6 oz Cream cheese. Room temperature.
ï¿½?ï¿½ 1/2 c Chopped fresh chives or green onion tops.
ï¿½?ï¿½ 6 Chicken breast halves.
ï¿½?ï¿½ 6 tb Dijon mustard.
Preheat oven to 450F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and saute until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
Smoky & Spicy Chicken Breasts. 8 servings. You can switch out thighs for the breasts. 15 minutes to prepare, 40 minutes to cook.
ï¿½?ï¿½ 1/2 lb baked smoked ham, in one piece
ï¿½?ï¿½ 8 boneless chicken breast halves (6-7oz each, with skin intact)
ï¿½?ï¿½ Coarse salt and ground pepper to taste
ï¿½?ï¿½ 2 tsp ground coriander
ï¿½?ï¿½ 3 tbl spicy hot red or green jalapeno pepper jelly, or to taste
ï¿½?ï¿½ 1/2 bunch fresh cilantro (fresh coriander)
ï¿½?ï¿½ 2 jalapeno chiles, chopped
Preheat the oven to 400 degrees (200 C). Cut the smoked ham into narrow julienne strips about 1/ï¿½?? thick. Scatter the ham over the bottom of a baking dish large enough to hold the chicken in a single layer.
Rinse the chicken breast halves and pat dry with paper towels. Season both sides of each piece with salt and pepper, then rub about 1/4 tsp of the ground coriander on the skin of each piece. Place the chicken pieces, skin sides up, on top of the ham. Roast, basting with the pan juices after the first 15 mins, until the skin is crisp, about 35 mins total. Meanwhile, in a small saucepan over high heat, warm the jelly until it melts, about 45 seconds.
Remove the chicken from the oven. Brush or spoon about 1 tsp of the jelly on top of the crisp skin of each chicken piece and return the chicken to the oven. Continue roasting until the skin is glazed and the juices run clear when the meat is pierced at the thickest point with a fork, about 5 mins longer.
Serve the chicken directly from the baking dish. Garnish with cilantro and the chopped jalapenos.