Diet Entrees
Orange Spiced Chicken with Broccoli
- 1/4 cup spiced chai tea
- 3 1/2 ounces chicken (skin removed, no visible fat)
- 3 1/2 ounces broccoli (cooked)
- 1 orange peeled and cut into small pieces
Pour spiced chai tea into pan, add chicken pieces, simmer on medium heat until chicken is well-cooked. (This works well with frozen chicken tenders, just put frozen meat in pan with tea and simmer until done). Place broccoli, oranges, and chicken and juice from pan in a bowl. Toss with salt, pepper, herbs and spices. Enjoy! This works well with beef or fish too.
Grilled Onions, Chicken and Grapefruit Stir Fry
- 3 1/2 ounces chicken (skin removed, no visible fat)
- 3 1/2 ounces red, white or yellow onion
- 1/2 grapefruit peeled and cut into small pieces
Put salt, pepper, herbs and spices in the bottom of a skillet. Add onions and 3 tablespoons of water or herb tea. Stir fry until tender and transparent. Remove from pan and set aside. Add chicken pieces, salt and pepper to pan and water if needed for steaming the chicken, simmer on medium heat until the chicken is well-cooked. (This works well with frozen chicken tenders, just put frozen meat in pan with smaller amount of water or tea and simmer until done.) Place onions, grapefruit and chicken with juice from pan in a bowl. Toss with salt, pepper, herbs and spices. Enjoy! This works well with beef or fish too.
Lively Citrus Basil Chicken
- 3 1/2 ounces chicken (skin removed, no visible fat)
- 3 1/2 ounces tomatoes chopped
- 1 orange, peeled and cut into small pieces
- juice of 1/2 lemon
- basil, freshly chopped or dried as desired
Put salt, pepper, herbs and spices in the bottom of a skillet. Add chicken. Drizzle with lemon juice and a bit of water if more moisture is needed. Cook 2-3 minutes. Add chopped tomatoes, chopped orange and basil. Simmer on low, allowing the juices to marinate the chicken. Turn chicken to cook both sides evenly. When chicken is fully cooked, pour chicken and juices into a bowl or on a lettuce leaf. Salt and pepper as needed. Enjoy!
Italian Herbed Fish with Broccoli
- 3 1/2 ounces white fish
- 3 1/1 ounces broccoli, chopped
- 1 tomato, peeled and cut into small pieces
- basil, thyme, oregano. Fresh or dried
- 1/2 lemon
Put salt, pepper, herbs, and spices in the bottom of a skillet. Add fish, drizzle with lemon. Add broccoli and tomato pieces with a few tablespoons of water and simmer until the fish is thoroughly cooked. The tomatoes simmer with the herbs and make a tomato marinara flavored sauce. Pour juices over fish and garnish with a lemon wedge.
Tangy Citrus Beef with Apples and Onions
- 3 1/2 ounces veal or beef
- juice of 1/2 lemon
- 1 apple, chopped
- 3 1/2 ounces sliced onion
Put salt, pepper, herbs and spices in a pan. Add onion and apple and a few tablespoons of water, simmer for a few minutes. Add meat and drizzle with lemon juice. Simmer until the meat is done. Serve with juice poured over the meat.
Tilapia with Coleslaw
- 3 1/2 ounces tilapia fish
- 1/2 lemon juice
- salt, pepper, and dill
- 3 1/2 ounces shredded cabbage
- 1/2 grapefruit sliced in bite-sized pieces
- vinegar and spices
Put fish in medium frying pan, drizzle with lemon juice and slice some of the rind and put it around the fish. Season with salt, pepper, and dill. Cook on medium heat until done. Serve with shredded cabbage seasoned with vinegar, spices, and grapefruit pieces. You can cook 2-4 pieces of fish at a time and have it ready to go for other meals.
Foil-Baked Fish
- 3 1/2 ounces fish
- 1/2 lemon juice
- salt, pepper, and dill
Put fish in a piece of foil, large enough to wrap around fish and seal. Drizzle with lemon juice and slice some of the ring and put it around the fish. Season with salt, pepper, and dill. Bake in oven at 350 degrees until done. Serve with fruit and salad. You can bake 2-4 pieces of fish at a time and have it ready to go for other meals.
Lobster with Onions and Tomatoes
- 3 1/2 ounces lobster pieces
- 1/2 lemon juice
- salt, pepper, and dill
- 3 1/2 ounces onion slices
- 1/2 tomato cut into pieces (serves as fruit)
- mustard and spices
Put onion and 2 tablespoons water in medium frying pan. Cook until onion is transparent. Add fish and drizzle with lemon juice, season with salt, pepper, and spices. Cook on medium heat until done. Add tomato and cook an additional 2 minutes. Season with mustard to taste and serve.
Southwestern Salsa Chicken
- 3 1/2 ounces chicken
- 3 1/2 ounces onion slices
- 1/2 tomato cut into pieces (serves as fruit)
- salt, pepper, and cayenne pepper
- Stevia or Xylitol
- spinach or lettuce
Simmer the chicken in chopped tomatoes and chopped onion. Season with salt, pepper, and cayenne pepper. Add a dash of sweetener (Stevia or Xylitol) and simmer until chicken is fully cooked. Serve over spinach or lettuce. Feel free to add a chopped orange to this recipe for a great citrus twist.
Orange Spice Meat Marinade
1 orange
salt, pepper, apple cider vinegar
basil and herbs
Squeeze the juice of 1 orange into a bowl. Add salt, pepper, and 1-2 tablespoons of apple cider vinegar. Add fresh basil and herbs. Pour over raw fish, beef, or chicken. Marinate for 30 minutes or more. Cook meat over a grill, bake, or saute in a pan. This counts as your fruit for the meal. Pour the juice over salad or spinach, as this also makes a great salad dressing.