Clean Eating Recipes
Sheet Pan Chili Lime Salmon
Yields: 4 servings
- ½ cup freshly squeezed lime juice (or juice of 2 limes)
- ¼ cup fresh chopped parsley
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon minced garlic (or 4 crushed garlic cloves)
- 1 ½ teaspoons red chili flakes (adjust to your preference of spice)
- 1 teaspoon ground Cumin
- 1 ½ teaspoons salt
- 1 tablespoon honey
- 4 salmon fillets (wild caught if possible)
- 3 bell peppers (red, green, yellow), deseeded and chopped
- 1 onion , cut into wedges
- Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
- Whisk lime juice, parsley, olive oil, water, garlic, chili flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients.
- Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
- Broil/grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes).
- Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).
- 1 lb chicken breast, cut in cubes
- 1 crown broccoli, chopped
- 1 cup carrots, diced
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, pressed or minced
- 2 cups chicken or vegetable broth
- 6 oz fat-free evaporated milk
- ½ cup unsweetened unflavored almond milk
- ¼ tsp each salt and pepper
- 4 oz 2% cheddar cheese, shredded
1. Heat a large Dutch oven to medium-high heat and spray with cooking spray. Add chicken cubes and cook about 1 minute.
2. Add onion and garlic and cook 2 minutes, stirring on occasion. Add carrots, celery, broccoli, and chicken broth. Turn to low and cover to cook about 5 minutes.
3. Add 6 oz fat-free evaporated milk and unsweetened/unflavored almond milk. Stir well. Cover and let cook another 5 minutes.
4. Shred cheese and add to the pot. Stir well until melted. Season with salt & pepper and serve.
Yields: 4 servings
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
- *Tip: for a quicker convenient option, purchase and debone a rotisserie chicken
- Kosher salt and freshly ground black pepper
- 3 cloves garlic minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 4 cup chicken broth
- 1 bay leaf
- 1 lb (3 medium-sized) zucchini, spiralized
- 2 tablespoons lemon juice
1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. (If using rotisserie chicken skip this step)
2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
3. Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
4. Serve immediately.
Yields: 6 servings
1.5 teaspoon olive oil
1 lb ground turkey
1 onion, chopped
2 cups chicken broth/beef broth/water
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, drained, rinsed (can choose black beans if preferred)
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Tip: Add in different chopped veggies for more nutrition and flavor such as carrots, peppers and spinach!
1. Heat oil in a large pot over medium heat.
2. Sautee onion and garlic until soft.
3. Place turkey in the pot and cook until evenly brown.
4. Pour broth or water into the pot. Mix in tomatoes, kidney beans and garlic. Season with chili powder, paprika, oregano, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low, cover and simmer for 30 minutes.
6. Serve and Enjoy!
Yields: 6-8 servings
- 3 large zucchini, spiralized
- 1 yellow or red bell pepper, chopped
- 1 pint grape tomatoes, quartered
- 1 cup chopped cucumber
- 1/3 cup chopped red onion
- 3 tbsp apple cider vinegar or lemon juice
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup (optional)
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp pepper
- ½ tsp sea salt
- Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
- In a small bowl whisk together the dressing ingredients.
- Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
- Let sit in the fridge for 20-30 minutes before serving.
- 3 whole medium-sized sweet potatoes, washed and scrubbed
- Olive oil
- ½ red onion, thinly sliced
- 9 ounces chicken breast, sliced into strips
- 2 cloves garlic, minced
- 3 small bell peppers, sliced (colors of choice)
- ¼ cup black beans, washed and rinsed
- ½ teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 cup shredded Mexican cheese (or cheddar or mozzarella)
- 1 lime, juiced
- ¼ cup coriander/cilantro leaves
- 1 avocado to serve, diced (optional)
- Salsa to serve (optional)
- Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes)
- While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1-2 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside
- Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they're completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.
- Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.
- Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).
- Serve with any leftover coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.
**TO DO MEAL FOR ONE, DIVIDE THE INGREDIENTS BY 3.