Easy Awesome Chicken

3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger
Heat olive oil in non-stick frying pan. Cut chicken into bite-size pieces, add to olive oil and brown. Stir often. Add salt, pepper, and garlic to taste. While chicken is cooking, prepare broccoli according to package directions (microwave is easiest!) Add pineapple to chicken mixture. Sprinkle with ginger. Cook
chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes). Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.
Variations: Cut olive oil in half and sprinkle final product with almond slivers. Add broccoli to chicken mix for more of a stir fry. (more…)

Fisherman’s Stew

Ingredients:
6 oz of frozen salmon or any chowder fish [4P]
2 cups sliced celery [1C]
1 cup sliced carrots [1C]
1 cup sliced onions [1C]
4 tsp Cornstarch (dissolved in a little water) [1C]
1 1/3 tsp Olive oil [4F]
4 cups water
2 Fish flavored bouillion cubes
1 tsp worcestershire sauce
1 cloved minced garlic
fresh parsley, salt and pepper to taste
Directions:
In a medium sized sauce pan sautee garlic in the oil then add vegetables. Cook for about 5 minutes then add fish. Cook until fish flakes but not all the way done. Add water and boullion cubes, Worcestshire sauce, and salt and pepper. Add cornstarch and let simmer for 20-30 minutes. Add fresh snipped parsley if desired at the end. Enjoy. (more…)

Garden Salad With Sauteed Scallops and Bacon

Ingredients:
1 oz. lean Canadian bacon, diced (1 protein)
4 1/2 oz. Baby Bay Scallops (3 protein)
3 cups lettuce, shredded (1/2 carbohydrate)
1/3 cup mandarin oranges (1 block carbohydrate)
1/2 cup red onion, diced (1/2 block carbohydrate)
1/4 cup kidney beans, rinsed (1 block carbohydrate)
1/4 cup chickpeas, rinsed (1 block carbohydrate)
1 1/3 teaspoons olive oil (4 blocks fat)
1 tablespoon cider vinegar
1/2 teaspoon fresh mint, chopped
1/2 teaspoon fresh gingerroot, grated
1/4 cup chicken stock
Instructions:
Heat 1/3 teaspoon oil in medium non-stick saute pan. Saute bacon, scallops, 1 teaspoon vinegar, and 1/4 teaspoon ginger for 4 minutes on medium-high heat.
In a small bowl, whisk together remaining oil, mint, 1/4 teaspoon ginger, 2 teaspoons vinegar, and chicken stock. Combine remaining ingredients in a salad bowl. Add bacon and scallops. Pour dressing over all and toss to coat. (more…)

Ham and Cheese Omelet

Ingredients
3 oz ham deli style (deli style chicken can also be used) [2P]
1 oz mozzarella cheese skim [1P]
1/2 cup egg substitute [2P]
1 cup onion chopped [1C]
3 cups mushrooms [1C]
1 1/4 cups tomatoes chopped [1C]
1 cup grapes on the side [2C]
1 2/3 teaspoon olive oil [5F]
spices:
1 teaspoon dill
1 teaspoon thyme
1 teaspoon turmeric
salt and pepper for taste

Directions
Saute onion, mushrooms and ham in olive oil until tender.
Add egg, spices and cheese until cooked.
Fold over and serve. (more…)