Preparation/Cook time: Active 10
minutes/Total 25 minutes
Servings: 4
Preparation:
Pierce all sides of the potatoes
with a fork, microwaving on medium power for roughly 20 minutes, turning
over once or twice until softened. Alternatively, potatoes may be baked
for 45 minutes-1 hour at 425 degrees until tender. Let the potatoes cool
slightly by transferring them to a clean cutting board.
Use a kitchen towel to hold the
potato, cutting lengthwise to open it without cutting entirely through.
Next, open the potato and expose the flesh by pinching each end.
Garnish each potato with
mayonnaise, lettuce, red onion, tomato, beef, and cheese. Serve
immediately.
Chicken with Ginger-Soy Vegetables & Brown Rice
Ingredients:
Four small boneless skinless
chicken breast halves
Salt, ¼ teaspoon
Ground black pepper, ¼
teaspoon
Olive oil, two teaspoons
2 cups fresh asparagus,
trimmed and cut into one-inch pieces
2 cups packaged carrots,
julienned
Low sodium soy sauce, one
tablespoon
Two teaspoons fresh ginger,
grated
One ⅓ cup brown rice, hot and
cooked
(Optional) Crushed red pepper
flakes, ¼ teaspoon
Preparation/Cook time: Active 10
minutes/Total 15 minutes
Servings: 4
Preparation:
Sprinkle the chicken with salt
and black pepper, then heat the olive oil in a large non-stick skillet
over medium-high heat. Add the chicken, turning the heat down to medium,
and sear for 6-12 minutes until the juices run clear and the chicken is no
longer pink (170 degrees Fahrenheit). Halfway through the cooking process,
flip the chicken breasts once.
Assemble a steamer basket in a
large saucepan and fill it with enough water until it comes below the
bottom. Once the water comes to a boil, fill the steamer basket with
carrots and asparagus, reduce heat, and cover. For 5 to 7 minutes, allow
the vegetables to steam until tender. Lastly, place the vegetables on a
clean dish.
Before serving, mix the soy
sauce and ginger into the vegetables, and the brown rice if desired.
Between four dinner plates, divide the rice and vegetable medley, placing
the chicken on top. Garnish with crushed red pepper flakes if preferred.
Variations/Substituions:
Summer Lemon Chicken - Prepare as above, except substitute:
A medium zucchini and medium
yellow summer squash for the asparagus and carrots. Half and slice them,
steaming for 3 to 5 minutes.
One teaspoon of finely-grated
lemon peel, one tablespoon of lemon juice, and ¼ teaspoon of coarse ground
black pepper for ginger and soy sauce.
Whole-grain orzo for brown rice.
Leave crushed red pepper flakes
out and garnish with extra grated lemon peel.
Broccoli Slaw Chicken - Prepare as above, except omit the
salt and substitute:
Four cups packaged shredded
broccoli for the carrots and asparagus. Don't steam the broccoli.
½ cup of light Italian salad dressing for
the soy sauce and ginger.
Two whole-grain pita rounds,
sliced into sixths, for the brown rice.