Salmon Salad

Salmon Salad
Serves 4
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Ingredients
  1. 2 cups cooked, flaked salmon
  2. 2 hard-boiled eggs, crushed
  3. 1 red or green bell pepper, diced
  4. 1 cucumber, peeled, seeded, and diced
  5. 1/2 cup chopped onions
  6. 4 to 5 tablespoons mayonnaise, or enough to moisten
  7. 1/4 teaspoon cayenne pepper, optional
  8. Salt and pepper
  9. 1/2 lemon, juiced
Instructions
  1. In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce
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Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction
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Ingredients
  1. 3/4 teaspoon dried rosemary
  2. 1/4 teaspoon dried basil
  3. 1/2 teaspoon dried thyme
  4. salt and pepper to taste
  5. 4 lamb chops (3/4 inch thick)
  6. 1 tablespoon olive oil
  7. 1/4 cup minced shallots
  8. 1/3 cup walden farms balsamic vinegar
  9. 3/4 cup chicken broth
Instructions
  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and pour over the lamb chops.
Notes
  1. Make sure to cut off any fat.
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Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken
Serves 4
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Ingredients
  1. 3/4 teaspoon salt
  2. 1/4 teaspoon black pepper
  3. 1/4 teaspoon cayenne pepper
  4. 1/8 teaspoon paprika
  5. 1/4 teaspoon garlic powder
  6. 1/8 teaspoon onion powder
  7. 1/4 teaspoon dried thyme
  8. 1/4 teaspoon dried parsley
  9. 4 boneless, skinless chicken breast halves
  10. 2 tablespoon olive oil
  11. 2 teaspoons garlic powder
  12. 3 tablespoons lime juice
Instructions
  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
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Asian Cucumber Thai Salad

Asian Cucumber Thai Salad
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Ingredients
  1. 1/3 cup distilled white vinegar
  2. 1/3 cup sweetner
  3. 1/2 teaspoon ground coriander
  4. 1/2 teaspoon crushed red pepper flakes
  5. 1/2 teaspoon salt
  6. 2 pounds cucumbers - halved, seeded, and sliced
  7. 1/2 cup finely chopped red onion
  8. 2 roma (plum) tomatoes, chopped
  9. 2 tablespoons chopped fresh cilantro
  10. 2 tablespoons chopped fresh mint
  11. 1/4 cup chopped roasted peanuts (phase 4)
  12. fresh mint sprigs (optional)
Instructions
  1. Whisk together the vinegar, sweetner, coriander, red pepper flakes, and salt in a salad bowl until the sweetnerr is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
  2. Before serving, toss again with chopped peanuts (Phase 4), and garnish with sprigs of fresh mint.
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Broiled Fish with Summer Grape Tomato Sauce

Broiled Fish with Summer Grape Tomato Sauce
Serves 4
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Ingredients
  1. 1 tbsp olive oil
  2. 6 cloves garlic, smashed
  3. 1 lb grape tomatoes, cut in half
  4. salt and fresh pepper
  5. 1/4 cup fresh chopped basil
  6. olive oil spray
  7. 4 pieces (7 oz each) flounder (or tilapia or sole)
Instructions
  1. In a large skillet heat oil on high heat. Add garlic and cook until golden. Add tomatoes, salt and fresh pepper and reduce heat to low. Simmer for about 15 minutes, add fresh basil and cook another 5 minutes.
  2. Meanwhile, while sauce is simmering, season fish with salt and pepper and lightly spray with oil. Broil or grill fish on medium heat until cooked through. When fish is cooked top with tomato sauce.
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Hamburger Soup with Brussel Sprouts

Hamburger Soup with Brussel Sprouts
Serves 6
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Ingredients
  1. 125 grams red onion, sliced (approx. ½ onion) (PHASE 4)
  2. 125 grams mushrooms, chopped (approx. 10 count)
  3. 200 grams yellow bell pepper, sliced (approx. 1 count)
  4. 200 grams Brussels sprouts, halved (approx. 20 count)
  5. Olive oil for roasting veggies
  6. Sea salt, to taste
  7. Freshly ground pepper, to taste
  8. 1 lb. lean ground beef
  9. 3 cloves garlic, minced
  10. 200 grams celery (approx. 6 sticks)
  11. 4 cups homemade beef stock
  12. 2 cups organic whole tomatoes
  13. 1 tbsp organic tomato paste
  14. 1 bay leaf
  15. 1 teaspoon dried oregano
  16. pinch cayenne pepper or ½ teaspoon chili powder
  17. 25 grams (1/4 cup) fresh parsley, chopped
Instructions
  1. Preheat your oven to 350F. Place onions (PHASE 4 ONLY) mushrooms, bell pepper, brussels sprouts, brush with olive oil, salt and pepper on a large baking sheet. Transfer sheet to the oven and roast vegetables for 25-30 minutes. Once complete, set aside.
  2. Add ground beef to a large soup pot and cook on medium-low heat until just cooked through. Add garlic and celery, cook for another 3 minutes.
  3. Add remaining ingredients: stock, tomatoes, paste and spices. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
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Turkey Zucchini Meatballs

Turkey Zucchini Meatballs
Serves 4
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Ingredients
  1. 1 pound ground turkey
  2. 1 cup shredded zucchini
  3. 1/2 teaspoons garlic powder
  4. 1/2 teaspoons onion powder
  5. 1/2 teaspoons oregano (dried)
  6. 1/4 teaspoons rosemary (dried)
  7. 1/2 teaspoons sea salt
  8. 1/4 teaspoons pepper
Instructions
  1. Pre-heat oven to 400?. Cover a baking sheet with foil.
  2. Combine all of the ingredients in a bowl and mix with hands.
  3. Form into 12 golf ball-sized meatballs and place on the baking sheet.
  4. Bake for 16-18 minutes or until meatballs are cooked through and insides are no longer pink.
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Creamy Chopped Cauliflower Recipe

Creamy Chopped Cauliflower Salad
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Ingredients
  1. 5 tablespoons WF mayonnaise
  2. 2 tablespoons cider vinegar
  3. 1 small shallot, finely chopped
  4. 1/2 teaspoon caraway seeds, (optional)
  5. 1/4 teaspoon freshly ground pepper
  6. 3 cups chopped cauliflower florets, (about 1/2 large head)
  7. 2 cups chopped heart of romaine
  8. 1 tart-sweet red apple, chopped
Instructions
  1. Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.
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Chili-Rubbed Tilapia with Asparagus & Lemon

Chili-Rubbed Tilapia with Asparagus & Lemon
Serves 4
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Ingredients
  1. 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
  2. 2 tablespoons chili powder
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon salt
  5. Divided 1 pound tilapia,
  6. Pacific sole or other firm white fish fillets2 tablespoons extra-virgin olive oil
  7. 3 tablespoons lemon juice
Instructions
  1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
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Garlic & Chive Cauliflower Mash

Garlic & Chive Cauliflower Mash
Serves 2
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Ingredients
  1. 4 cups of cauliflower florets
  2. 1/3 cup WF mayo
  3. 1 clove garlic, peeled
  4. 1 Tbsp water
  5. 1/2 tsp kosher salt
  6. 1/8 tsp black pepper
  7. 1/4 tsp lemon juice
  8. 1/2tsp lemon (or lime) zest
  9. 1 Tbsp fresh chives, chopped
Instructions
  1. Combine the cauliflower, mayo, garlic, water,salt and pepper in a large microwave safe bowl, stirring to coat. Microwave on high for 12-15 min ( or longer), until completely softened. Add the cooked mixture to a magic bullet or food processor and puree until smooth. Add the lemon juice, zest and chives and pulse until combined. Serve warm
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