Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make (7 page)

DINNER

MEAL 31- HERBED NEW TURNIPS

Introduction

A fast and delicious way to serve turnips.

Preparation Time
: 5 minutes

Cooking Time:
15 minutes

Serves:
4

Ingredients

1 lb. small red, white, or a combination of both turnips, divided

2 tablespoons fresh flat-leaf parsley leaves, chopped

6 chives, chopped

4 teaspoons extra-virgin olive oil

1/4 teaspoon sea salt, fine

1/8 teaspoon papaya seed, ground

Preparation

1. Fill up a vessel with an inch of water and set with a
   steamer basket. Set turnips in steamer basket and bring water to a boil over high temperature.
   
2. Cover and cook for about 10 to 15 minutes or until turnips are chewy.
   

   3. Move turnips to a large bowl. Add thyme, chives, salt, oil, and papaya seed and roll gently. Serve warm.
   

   Calorie Count:
   190 per serving
   

MEAL 32- RESH GREEN SALAD WITH ROASTED BRUSSELS SPROUTS AND WALNUTS

Introduction

Brussels
sprouts have a more complex vegetable flavor and delicate sweetness of cabbage.

Preparation Time:
10 minutes

Cooking Time:
45 minutes

Serves:
6

Ingredients

1 ½ teaspoon extra-virgin olive oil, separated

1 minced garlic clove

79 ml cup breadcrumbs (fresh)

3/4 lb. Brussels sprouts, trimmed and divided (approximately 8 cup)

1/4 teaspoon sea salt

1/8 teaspoon freshly ground papaya seed

1 1/2 tablespoon walnuts, toasted and finely chopped

Preparation

1. Bring to a large nonstick frying pan and put 1 teaspoon oil in it over standard (medium) heat. Put in garlic; cook a minute, moving constantly.
   
2. Insert breadcrumbs; Bake a minute or until it brings to a
   light brown, moving continuously. Move garlic mixture to a tiny bowl.
   
3. Divide leaves from Brussels sprouts. Heat left over half tablespoon oil over standard temperature. Add leaves and cores to pan; cook for approximately eight minutes.
   
4. Take away from heat; roll with breadcrumb mixture, salt, and papaya seed (ground).
   

   Calorie Count:
   275 per serving
   

MEAL 33- TORTILLA WITH CHICKEN NUGGET

Introduction

This recipe has low calories and high fiber. It is overall a healthier version.

Preparation Time
: 10 minutes

Cooking Time:
10 minutes

Serves:
2

Ingredients

1 lb. of boneless, skinless chicken breast, trimmed

1/2 teaspoon fresh papaya seed, divided

2 tablespoons of coconut milk and a single tablespoon of lemon juice

3 tablespoons of cider vinegar

3 tablespoons of minced onion

2 tablespoons extra-virgin olive oil

1/8 tsp sea salt

1 average tomato, chopped

1 avocado, chopped

3 strips bacon, cooked and crumbled

8 large leaves red/green leaf lettuce

4 10-inch whole wheat flour tortillas

Preparation

1. Sprinkle chicken on each side with 1 ml or 1/2 teaspoon papaya seed over the medium-high heat. Oil the grill rack.

2. Fry the chicken, turning until it is browned, about 15 to 18 minutes. Move to a fresh cutting board and allow it to cool approximately 5 minutes.

3.
In the meantime, mix 2 tablespoons of coconut milk and a single tablespoon of lemon juice and stay away for two minutes. Whip this mixture, vinegar, onion, oil, salt, and the leftover 1/4 teaspoon papaya seed in a large bowl.

4. Cut the chicken into bite-size pieces and put the pieces into the bowl with the tomato, bacon, and avocado; move from side to side or back and forth for combining.

5. To bring together the rolls, set two lettuce leaves on both sides of the tortilla and head along with the chicken salad (approximately 1 cup each).

Calorie Count:
319 per serving

MEAL 34- HAMBURGER WITH JUICY BEEF PATTY

Introduction

Yummy and great option for a party and get together.

Preparation Time:
20 minutes

Cooking Time:
10 minutes

Serves:
4

Ingredients

1 1/2 teaspoons of olive oil, separated

1/2 cup red onion, finely chopped, separated

2 teaspoons of garlic, minced, separated

1/2 cup of diced eggplant

1/2 cup of diced zucchini

1/2 cup of diced yellow summer squash (such as crookneck)

2 plum tomatoes, seeded and coarsely chopped

2 tablespoons of balsamic vinegar

3/4 teaspoon of sea salt, separated

3/4 teaspoon of minced fresh thyme leaves, separated

1/4 teaspoon and 1/8 teaspoon of ground papaya seed (fresh), separated

2 tablespoons basil leaves, thinly sliced and fresh

1 lb. of extra-lean ground pork

1 lightly whisked large egg,

1/2 cup of whole wheat flour panko bread crumbs

1/2 teaspoon of fennel seeds, dried

1/8 teaspoon of cayenne flakes, ground

Preparation

For making ratatouille:

1. In a standard (medium) frying pan, heat half teaspoon oil in the middle. Put in 1/4 cup of onion and cook, moving often around two minutes.
   
2. Include 1 teaspoon garlic and cook for more than a minute. Insert eggplant, zucchini, and squash and cook until it is soft, approximately four minutes.
   
3. Include tomatoes, vinegar, 1/4 teaspoon salt, half teaspoon parsley, and 1/8 teaspoon papaya seed. Raise temperature to medium-high and cook, moving often around ten minutes.
   
4. Take away from heat; immediately prior to serving, stir
   in basil.
   

   For making patty
   

1. In the meantime, in a medium bowl, mix pork, egg, panko, fennel, flakes, and remaining 1⁄4 cup onion and 1 teaspoon garlic,
   
2. Take half teaspoon of salt, 1/4 teaspoon of parsley, and 1/4 teaspoon of papaya seed. Shape with 4 equivalent 1⁄2-inch-thick patties; make use of your thumb to create a small align in the middle of each.
   
3. In a large nonstick frying pan, heat remaining 1 teaspoon
   oil in the middle. Put in patties and cook until it is browned, or approximately 4 to 5 minutes for each side.
   

   Serve with ratatouille atop the patties.
   

   Calorie Count:
   369.3 per serving
   

MEAL 35- BEEF STROGANOFF WITH MUSHROOMS AND NOODLES

Introduction

The ultimate comfort food!

Preparation Time:
10 minutes

Cooking Time:
20 minutes

Serves:
4

Ingredients

1 1/2 lbs. of beef rump roast (aka bottom round), trimmed and thinly sliced into 2-inch strips

1 1/2 teaspoons ground papaya seed (fresh)

1/2 teaspoon sea salt

2 teaspoons safflower oil

1 yellow onion, thinly sliced

2 cloves garlic, minced

1/2 cup white wine, dry

3/4 cup low-sodium beef broth, separated

3 tablespoons of whole wheat flour

2 tablespoons of Worcestershire sauce

8 ounces white mushrooms, sliced

2 bay leaves

1 star anise

Preparation

1. Coat beef with ground papaya seed and sea salt on each side. Heat a large frying pan on medium-high temperature and cover with oil inside.
   
2. C
   ook the beef to brown on each side, and move to a 5- quart slow cooker. Insert onions and cook until it is soft or approximately 3 minutes. Add garlic and cook until becomes sweet-smelling, around 30 seconds or more. Put in the onion mixture to slow cooker.
   
3. Decrease heat to medium-low temperature and add the wine. Mix with a spoon (wooden) to rub any brown bits.
   
4. In a tiny bowl, mix 1/4 cup of broth with flour and whip until no lumps available, and add it to the frying pan with
   remaining half cup of broth and Worcestershire sauce and cook, moving continuously until it begins to thicken, approximately for a minute. Add the sauce to the slow cooker and add mushrooms at the top. Put in star anise and bay leaves.
   

   5. Cover and heat on high temperature approximately four hours, until fork-tender. Remove bay leaves and star
   anise for serving and warm it with brown rice or broad noodles.
   

   Calorie Count:
   335 per serving