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Mexican Chicken Breast

Ingredients:

  • 4 boneless chicken breast, season with garlic powder, onion powder and black pepper
  • 1/2 cup Thick 'N Chunky Salsa
  • 1/4 cup fat free sour cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup Kraft Mexican style finely shredded four cheese

Heat oven to 400 degree's F.

Place Chicken on foil-covered baking sheet. Cut 3 slits on the top of each chicken breast with a sharp knife.

Top Chicken with salsa, fat free sour cream and crushed chips.

Bake 30 minutes or untill chicken is done ( 165 degree's F. ) Top with shredded cheese after 20 minutes

 

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Baked Citrus Tilapia

Prep Time: 5 minutes

Cook Time: 10- 15 minutes

Ingredients:

  • 1 pound fresh Tilapia
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Lime Zest
  • 1/4 cup Lime Juice
  • 1/4 cup Orange Juice
  • 1/2 Tbsp Thai Red Pepper ( optional, only if you like it spicy)
  • Salt and Pepper

Preperation:

  1. In  a bowl, mix olive oil, lime zest, lime juice, orange juice chili sauce and salt and pepper.
  2. Place tilapia filets in a baking dish, turning to coat well with marinade.
  3. Bake 10-15 minutes at 400 degrees F or until the fish flakes easily with a fork.

 

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Balsamic Glazed Pork Chops

Makes 4 Servings

Prep Time: 20-25 minutes

Cook Time: 10- 15 minutes

Ingredients:

  • 4 (four) 6oz Boneless Pork Chops
  • 1/4 cup Balsamic Vinegar
  • 2 teaspoons Honey
  • 1 Tbsp Worcestershire Sauce
  • 3 Tbsp Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 1 Tbsp Canola Oil
  • Salt and Pepper

 

Preperation:

  1. In  a small bowl, combine balsamic vinegar, lemon juice, Worcesstershire sauce, honey, dijon mustard, salt and pepper.
  2. Place the pork chops in a ziploc bag and pour the marinade on top. Rub both sides of the pork with mixture. Refrigerate 20 - 30 minutes.
  3. In a non-stick pan, coat with the 1 Tbsp of Canola Oil, grill pork for 5 minutes each side or until desired doneness, coating with marinade when turning.

 

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