Main Dishes

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Fish tacos that are made with the healthy solutions spice blends, these are super tasty and has just the right amount of kick to it!
2 cups of cod fillet cut in bite sized pieces
1 tbsp of ginger and garlic puree
1/2 lime juiced
himalayan pink salt to taste
1 tbsp healthy solutions cajun spice
Marinate the above for about 2 to 10 min
Sauce Ing:
2 tbsp greek yogurt
himalayan pink salt to taste
1/4 tsp honey (optional)
1 tsp healthy solutions cajun spice
Mix and let it marinate till ready to eat
1 tbsp olive oil for pan frying the fish
6 to 7 soft tacos
Slaw Ing:
1 cup purple cabbage sliced thinly
1 cup white cabbage sliced thinly
1/2 cup carrots shredded
1/3 cup cilantro chopped
1/2 cup spring onions chopped
1/2 cup thinly sliced radishes
1/2 lime juice
himalayan pink salt to taste
Marinate your fish and assemble your sauce, keep that aside, put all the slaw ing in a big bowl and keep that aside now start pan frying the cod, it should take about 3 minutes on each side, once it is done remove and place on a place and keep it aside. Now warm up the tortillas and start assembling the tortillas by first adding the slaw then add the cod fish on top of that, next add a little more slaw and lastly top it with the sauce!

My take on a delicious romantic dinner that contains large pasta shells stuffed with ricotta, spinach and fresh mozzarella which is smothered in a meat sauce and baked is perfection!
Preheat oven to 350
I used to small pyrex dishes
45 to 50 large shells
some might break
1 onion chopped
4 spring onions chopped
2 cups mozzarella cheese
(1 cup chopped to add in the ricotta mixture and)
(1 cup sliced thin to add on top)
1 cup cubed and 1 sliced
1/2 cup parmesan cheese divided
11/2 cups cheddar cheese
16 oz frozen spinach squeezed
3 cups white sauce
3 cups pizza sauce
11/2 pound ground beef (cooked)
3 to 4 sundried tomatoes (chopped)
l1 tsp lemon pepper
1 tsp oregano divided
1 tsp basil divided
salt to taste
crushed black pepper to taste
1 tsp ginger and garlic
1 tbsp olive oil
12 oz ricotta cheese
First boil pasta and keep it aside, next prepare the white sauce and keep it aside. In a pan add the olive oil and saute the onions until a little brown and caramelized, add the spring onions, ginger, garlic and cook it for about a minute then turn the stove off and add the chopped sun dried tomatoes keep it on the side. In a big bowl add the spinach, ricotta cheese, fresh mozzarella, basil, oregano, cheddar cheese, lemon pepper, salt, pepper, cheddar cheese and parmesan cheese. Make sure you give it a taste test to make sure it is seasoned well. Once the onion mixture is cooled add it to the ricotta mixture and keep it aside.
Assemble the pasta sauce by adding the ground beef in it and keep this aside, now you are ready to start assembling the dish. In the pyrex dish start by layering it with white sauce, and then stuff the shells with the ricotta mixture and layers them closely on top of the white sauce. Layer the with the meat sauce on top evenly and sprinkle with cheddar cheese, fresh mozzarella cheese sliced and made into thin trips, lastly add the parmesan cheese and stick it in the oven at 350 degrees for 30 minutes covered and then uncover and bake it for another 7 to 10 minutes depending on how much brown you want it to get!

A super delicious no carb baked chicken with fresh mozzarella and basil that will satisfy your hunger without the carbs!
Preheat oven 400 degrees
bake for 30 minutes
broil for 5 min
Marinate the chicken in 1 tbsp ginger and garlic, add a splash of salt and a sprinkle of lemon pepper
2 very big pieces of chicken breast (beaten flat)
2 tbsp green chutney
2 tbsp fresh basil chopped and mixed with the green chutney
1 egg (to dip the chicken roll in)
1/2 cup panko bread crumbs (to roll after it’s dipped in egg)
1/2 tsp dried parsley or cilantro for (garnish)
1/2 tsp Spanish paprika for (garnish)
Your choice of vegetables stir fried and laid it on the bottom of the chicken!
Beat the chicken breasts so it is nice and thin, apply the green chutney and basil mixture, top with thin slices of mozzarella, fold it carefully like a swiss roll and carefully dip it in the beaten egg mixture and then the bread crumbs. Pop it in the oven for 30 min and then increase the temperature to broil and leave it in for the next five minutes for the top to brown and crisp up….

Chicken cooked with roasted bell pepper and a sauce made from greek yogurt and lastly sargento cheese just hits the spot!
Ing for chicken marination:
4 to 5 pieces of chicken breast
11/2 cups of greek yogurt
1 tbsp of ginger and garlic puree
salt to taste
1/2 tsp black pepper
4 to 5 leaves of fresh basil chopped
Marinate and keep aside for at least 20 minutes
Rest of the ing:
2 tbsp olive oil
1 pkg sargento 6 blend Italian cheese
1 1/4 red bell pepper
1 cup greek yogurt
4 cups of penne pasta boiled and rinsed
Pasta water only if needed (I didn’t need it)
1 tbsp chilli powder
2 tbsp lemon juice (only use for the baby asparagus)
pepper flakes for garnish
1 tbsp lemon zest (use half for the dish half for the asparagus)
1 tsp cumin seeds
1 tsp cumin powder
1 tsp ginger and garlic puree
2 tbsp unsalted butter
1 cup of spring onions chopped
1/4 of a red bell pepper chopped finely
1 1/2 cup thinly sliced mushroom
1 10 oz can of cream of mushroom soup (condensed)
Marinate your chicken and keep it aside for about 20 minutes, next boil your pasta rinse and keep it aside. Take your bell pepper and roast it on a gas stove or pop it under the broiler until it is charred on all sides put it in a bag or bowl cover so it cooks a little more for about 5 minutes. In a big pot start by adding 2 tbsp of olive oil, once hot add the cumin seeds and let it get nice and fragrant next ginger and garlic, spring onions, chop the roasted red pepper and chop it as little as you can add that to the pot as well as half of the fresh bell pepper (this is optional) stir everything really well, add the mushrooms and saute it until it’s a little soft, add the cumin powder, lemon zest, chilli powder, salt to taste, black pepper and the greek yogurt. Next add the marinated chicken and the mushroom soup. Once the chicken is completely cooked go ahead and do a taste test make sure it suits your pellet. Lastly add the butter, cheese, and the pasta stir well and leave on the stove for about 5 min while you stir fry the asparagus with the lemon zest and the lemon juice. Serve this on top of the sir fried asparagus! Top the dish with more cheese, a little of the spring onions and the bell pepper. Serve immediately!

Delicious homemade chow mein that will please everyone!
4 tbsp olive oil
9 disks of the vegetable noodles
soaked in water and drained
1/2 cup spring onions chopped
1 cup of cole slaw mix
1 cup bean sprouts
1 cup carrots sliced thin
1/2 cup of jicama sliced thin
1/2 cup celery sliced thin
1 tsp fresh chopped ginger
Sauce Ing:
1/2 cup pomegranate juice
3 tbsp soy sauce
1 tbsp of tamarind sauce
1/2 tsp fresh ginger and garlic puree
3 tbsp sweet chili sauce
1 tsp sriracha sauce or to taste
11/2 tsp cornstarch
Mix all the ingredients really well and set it aside
In a big wok add two tablespoons of olive oil, when hot add the ginger and garlic till it’s fragrant, next add the noodles and stir fry on high just for a minute and transfer this to a bowl, next to the same wok add two more tablespoons of olive oil and add the veggies starting with the ginger, spring onions, coleslaw, carrots, and celery only stir fry for about a minute next add the jicama and the bean sprouts stir fry for another 30 seconds. Put the same wok on the stove and add the sauce and let it thicken stirring continuously once it’s thick add the vegetables and the noodles. Mix everything really well, and put it on a serving platter and splash it with fresh lime juice!

A great comfort dish full of crisp veggies, crisp onions and gooey cheese!
Preheat oven at 375 degrees F
16 oz bag of frozen vegetables consisting of broccoli, carrots and cauliflower thawed and drained
1 can cream of mushroom soup (condensed)
1 1/2 cup shredded cheddar cheese
1/4 tsp black pepper
1/2 cup sour cream
1 cup yogurt
1 bell pepper diced (optional)
3 to 4 tbsp gedney hot pepper rings with juice
1 cup fried onions or durkee french fried onions
Combine all the ingredients except save 1/2 cup cheddar cheese and 1/2 cup onions mix all the ingredients so everything is incorporated well, put it in a heatproof pan and bake it for 25 minutes. After 25 minutes take it out sprinkle the onions and the cheese and stick it back in the oven for another 5 minutes….. Let cool a little before eating!

A delicious and very easy pepper steak with crispy onions and bell peppers that can be very easily made at home with no msg and preservatives…
31/2 cups of meat cut in long thin stirps
1 small yellow bell pepper cut in long thin strips
1 green bell pepper cut in long thin strips
1 small onion cut in long thin strips
For marinating the meat
1 tbsp fresh ginger and garlic
1 egg white
1 tbsp cornstarch
1 tsp black pepper
Marinate the meat and leave it aside for 20 to 30 minutes
For the sauce
1/2 cup low sodium soy sauce
1 tbsp hoison or oyster sauce
1 tsp cornstarch
1 tsp sambal or hot sauce (optional)
If you want it more sauce add another 1/2 cup of water to make it have more gravy
Marinate the meat in the ginger and garlic, white of the egg, soy sauce, cornstarch and pepper, stir and make sure all the ingredients have combined really well, keep it aside for at least 20 to 30 minutes. In a nice flat pan add the olive oil and once a little hot go ahead and add the meat and stir fry until the meat is nicely cooked and is tender, go ahead and add the cut vegetables and stir fry for only a minute then go ahead and add the sauce lastly.
Serve immediately

A delicious penne pasta with a delicious white sauce and small pieces of tasty meat that will satisfy everyone be it lunch or dinner!
11/2 cup of meat cut in 1 inch pieces cooked (keep aside)
8 oz tricolored penne pasta boiled (add a little olive oil to prevent sticking) keep it aside
white sauce Ing:
1/2 cup unsalted butter melted
1/2 cup white flour
4 slices cheese
1/2 cup of mozzarella
11/2 to 3 cups milk
salt to taste
white pepper to taste
Make the above white sauce and keep it aside
Next make the red sauce with meat and keep it aside
11/2 tbsp of tomato paste
1 to 2 tbsp of water
1/2 tsp of fresh cracked pepper
1/2 tsp lemon pepper
once the sauce is done add the cooked meat and keep it aside
First step is to take the white sauce and add the penne pasta to it season it well with salt and pepper, add the two cheeses to it and make sure it is melted well. Take the serving plate you would like to serve this in, and start by layering the penne on the plate, followed by the yummy meat pieces. Lastly sprinkle with chopped spring onions and english cucumbers if you like!

A dangerously delicious finger licking chicken nihari that is really easy and tasty!
1 Chicken cut in 8 pieces
1 large onion Julienned
1 tbsp ginger and garlic
1 tbsp nihari masala
1 fresh lime juiced
2 tbsp white flour
1/2 cup water
salt to taste
fresh ginger Julienned for garnishing
1/4 cup canola oil (1/2 cup was a bit too much)
In a pot add the oil and fry the sliced onions till golden brown and set aside, next in the same oil add ginger and garlic, making sure you don’t burn it, than add 1 tbsp of the Shan nihary masala and fry it in the oil, once it has released the flavors add the chicken and turn it so it is completely mixed with the spices, cover till the chicken is cooked. In the mean time mix the water with the flour and this will be our thickening agent for the curry, keep it aside. At this time prepare the cucumber pickle. While you are making the pickle keep an eye on the chicken turning it occasionally. Make sure not to over cook the chicken as doing this will make the chicken really tough and dry. Add the flour and water mixture in the curry and stir till it thickens up a bit. If you want more gravy add more water to it, if you want the nihary thick than don’t add the extra water. Season it with salt per your taste and some fresh lime juice, do a taste test and make sure the taste is how you like it, lastly sprinkle the fried onions, fresh cilantro and ginger..

Cucumber pickle
1/2 a onion julianed thin
3 to 4 small baby pickles sliced thin
1 lime juiced
1 tbsp vinegar
salt to taste
Cayenne powder (optional)
Once you have cut the onions and cucumbers add the lime juice, vinegar, salt and marinate it for at least 20 min. Add the cayenne just before serving, if you want it really spicy you can add it when you add the vinegar.

A delicious rice noodles that are stir fried with a homemade sauce, brings out the wonderful taste of the dish!
Pad Thai Sauce
1/2 cup tamarind concentrate
1/2 cup fish sauce or per your taste
2 to 3 disks of palm sugar
soy sauce (optional)
if you don’t want to use fish sauce you can substitute that with soy sauce
soy sauce depending on how much fish sauce you have used
Put all the ingredients in a pan and let cook until the palm sugar dissolves
For the pad thai
3 tbsp canola oil
1 to 2 tbsp of sliced ginger
1 bag fresh rice noodles (16oz)
2 cups cooked sirloin steak cut in long thin strips
1/2 of a big onion sliced thinly
1 cup carrots (match stick) or you can sherd it
3 eggs
2 cups bean sprouts or as much as you like
5 to 6 spring onions cut in 1 inch length (discard the ends)
1 fresh lime
lemon basil chopped (optional)
In a med wok add the oil, once the oil heats up add the ginger and garlic and let fry until fragrant, also go ahead and add the fresh ginger making sure not to burn the ginger and garlic, add the onions and stir fry for only a minute or so and move the mixture to the side in the wok and add the eggs in, cook the eggs and scramble them until nice and firm, mix all the ingredients together. Go ahead and add the noodles mix it gently if needed sprinkle some water on it to make them soft, the steam from the water will help make them soft. Next add the carrots to add some bright color to the dish next add the sauce and stir well to incorporate all the ing really well. Once the noodles are mixed well with the vegetables lower the temperature and add the sliced steak pieces, spring onions and beans sprouts. Mix everything together and give it a splash of lime. And if you want you can chop up some lemon basil and add that to the dish!! Transfer it to a serving dish and Enjoy!

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