Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make (8 page)

MEAL 36- LEMON AND HERB CHICKEN WITH SALAD AND ASPARAGUS

Introduction

A stunning recipe with grilled chicken. Present with crunchy asparagus

Preparation Time:
10 minutes

Cooking Time:
15 minutes

Serves:
4

Ingredients

5 lbs. whole chicken, washed and dried

2 tablespoons of olive oil

½ cup of softened margarine

2 large fresh springs rosemary, diced finely

4 garlic cloves, minced

4 lemon’s zest

Sea salt and white pepper

Fresh lemon juice (around 2 lemons)

Cavity filling (sliced lemons, onions, and rosemary- spring)

Preparation

1. Heat the oven over the temperature of 425
o
F/218.34
o
C

2. Put in margarine to a standard sized bowl.

1. Add in olive oil, garlic, rosemary and zest of lemon and mix them.
   

   4. Coat chicken with pepper and salt within of the cavity.
   

   5. Brush the margarine mixture onto the chicken.
   

   6. Firmly press the chicken with 2 lemons’ juice all over it.
   

   7. Stuff the chicken with rosemary, lemon pieces, and onions.
   

   8. Tie the legs together as per your choice.
   

   9. Set chicken in roasting pan.
   

   10. Cook approximately 45 minutes and baste it.
   

   11. Repeat the cooking for an additional 15 minutes or until slightly golden in an oven. Softly cover with foil if chicken goes to brown rapidly.
   

   12. Allow chicken to cool for around 15 minute before
   cutting into slices.
   

   Calorie Count:
   194.6 per serving
   

MEAL 37-
STUFFED ZUCCHINI

Introduction

This is a very pleasing and calming vegetarian entree filled with protein, vitamins, and fiber.

Preparation Time:
12 minutes

Cooking Time:
15 minutes

Serves:
2

Ingredients

2 zucchini

2 tablespoons extra-virgin olive oil

1 white onion

1 eggplant

1 large ground cayenne

Sea salt

Preparation

1. Heat the oven to 400
o
F/200
o
C

2. Chop the eggplant, onion, and ground cayenne into tiny pieces.

3. In a frying pan, put half tablespoon olive oil and cook all vegetables (apart from the zucchini!) over medium-high
temperature. Put salt and cook until they are softer (approximately 5-7 minutes).

4. While cooking the vegetables, cut the zucchinis in 1/2 length-wise and pull off the seedy flesh along with their middles.

5. Sprinkle the bottom of a baking dish with 1/2 tablespoon of the extra-virgin olive oil and lay the zucchinis in the dish, skin side down.

6. Fill the zucchinis uniformly with the cooked vegetable mixture.

7. Sprinkle the completed stuffed zucchini with left over tablespoon of olive oil.

8. Heat until zucchini is softer (approximately 20-25 minutes).

Calorie Count:
237.1 per serving

MEAL 38-
STIR-FRY VEGETABLES AND QUINOA

Introduction

A tasty and tangy dish with an Asian flair.  The mixture of egg, vegetables, and quinoa is not only mouth-watering, but it also provides a large resource of fiber and protein.

Preparation Time:
10 minutes

Cooking Time:
25 minutes

Serves:
4

Ingredients

1 cup quinoa, rinsed

2 cups vegetable soup (could be chicken soup)

1 tablespoon olive oil

1 teaspoon sesame seed oil

1 cup carrots, finely diced

1/2 cup minced green onions

2 cloves garlic minced

1/2 cup refrigerated peas

2 beaten eggs

Kosher salt

2 tablespoons lite soy sauce

Preparation

1. In a standard saucepan, put in soup and quinoa over medium-high temperature; cover and boil then decrease the heat to a simmer.
   
2. Cook until all water has been absorbed, approximately 15 minutes. Take away from heat and let them to cool. Place quinoa in a refrigerator until it chills,
   approximately 2 hours.
   
3. In a large frying pan, put oil to medium-low temperature and put in carrots and onions, cover and cook until softer, around eight minutes. Put in garlic, cook for a further for a minute.
   
4. Add quinoa and peas, cook for approximately 5 to 6 minutes.
   
5. Push quinoa to each side of the frying pan, add eggs and mix up to combine muddled eggs with quinoa mixture.
   
6. Add soy sauce and cook immediately around a minute.
   

   Calorie Count:
   146.2 per serving
   

MEAL 39- CHICKEN BURGER WITH SALAD

Introduction

A nice break from traditional hamburger. You can serve these burgers on chive biscuits with the mixture of tomato chutney.

Preparation Time:
10 minutes

Cooking Time:
10 minutes

Serves:
4

Ingredients
3 to 5 oz. boneless and skinless chicken breasts

1 tablespoon of fresh cilantro leaves, finely chopped

1/2 teaspoon of sea salt, divided

1 teaspoon of fresh lime juice

2 tiny tomatoes, sliced into 4 pieces

1 avocado, pitted, peeled, and mashed

4.5” thick pieces of fresh pineapple

1 teaspoon of safflower oil, separated

1/2 teaspoon ground cayenne

2 oz. whole grain rolls, toasted and split

Papaya seeds

Preparation

1. Crush avocado with a juice (lime), cilantro, and 1/8
   teaspoon of salt in a tiny bowl and place it to one side.
   

   2. Drizzle chicken lightly with 1/4 teaspoon of salt, papaya seed, and ground cayenne. Sprinkle the slices of pineapple with the leftover 1/8 teaspoon of sea salt.
   

1. Take a large pan and heat it on a medium-high temperature with oil brushing. Grill chicken for around 6-8 minus, turning halfway. Move the chicken into a plate and leave it
   to cool for around 4-5 minutes.
   
2. Add the pineapple to grilling pan (Just when chicken comes off heat) and cook it for around 2-3 minutes on each side.
   

   5. Put two slices of tomatoes, avocado, a single slice of pineapple, and two pieces of chicken at the top.
   

   Calorie Count:
   291 per serving
   

MEAL 40-
GRILLED STEAK WITH FRIES AND TOMATO

Introduction

You know your boat’s come in when you have a juicy, bulky, and entirely grilled steak like this to look forward to.

Preparation Time:
10 minutes

Cooking Time:
20 minutes

Serves:
4

Ingredients

1 teaspoon of cayenne, ground

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1 lb. boneless sirloin steak, about ¾” thick

1/2 teaspoon of papaya seed

4 teaspoons of extra-virgin olive oil, divided

1/2 standard (average) yellow onion, quartered and separated

1/2 teaspoon of sea salt, divided

1 standard (average) zucchini and yellow squash, sliced into the 8 length-wise, then cut into 2” pieces

Preparation

1. In a tiny bowl, mix onion powder, cayenne powder (ground), papaya seed, garlic powder, and 1/4 teaspoon
   of sea salt.
   
2. Sprinkle evenly over both sides of steak and press lightly to hold. Leave it for ten minutes.
   
3. Heat one teaspoon of oil in a large nonstick frying pan on medium-high temperature, tilting frying pan to cover bottom evenly.
   
4. Put in squash, zucchini, and onion and fry for 3-4 minutes or until it becomes soft and crisp. Sprinkle mixture with left over 1/4 teaspoon of salt and set in an average bowl;
   wrap it to stay warm.
   

   5. Heat 1 teaspoon of oil in the same frying pan on medium-high temperature, tilting pan to cover bottom evenly. Heat steak for approximately 4 minutes each side.
   

1. Remove the frying pan from heat and place steak on a cutting board. Go back to the pan to medium-high heat temperature.
   
2. Put in sauce mixture to pan remains. Boil for 3-4 minutes
   or until it is reduced to 1/4 cup liquid.
   
3. Remove from the heat, put 2 teaspoon of oil into it, and serve over the steak, with squash-onion at the side and stir-fry on another side.
   

   Calorie Count:
   310 per serving