Chili Glazed Salmon

6 Protein Servings/ 4 Portions

Ingredients

  • 1/4 cup Asian style sweet chili sauce
  • 2 Tablespoon low sodium soy sauce
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon sriracha chili sauce
  • 4 salmon fillets (6 ounces each)

Directions

Preheat the oven to 425 degrees. Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl. Place the salmon fillets on a foil lined baking sheet,. Use a brush or a spoon to lacquer the salmon with the chili glaze. Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.

Tandoori Chicken

4 Protein Servings/ 4 Portions

Ingredients

  • 5 cloves garlic
  • 1 piece ginger (½ inch) peeled
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon cumin
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 8 skinless, bone in chicken thighs (about 3 lb.)
  • ½ teaspoon salt.

Directions

Combine all ingredients except the chicken. In a food processor and blend until smooth. Pierce chicken all over with knife. Coat the chicken evenly with blended spices and place in zip lock bag. Seal and chill overnight or up to 24 hours. Coat a grill rack with cooking spray and preheat grill to high. Remove chicken from marinade of spices and season with salt. Grill 12 minutes, turning once. Reduce heat to medium and grill 12–15 minutes more flipping once, until thighs are no longer pink inside and thermometer inserted in thickest part reads 170 degrees.

Margarita Chicken

8 protein Servings/ 4 Portions

Ingredients

  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • juice of 1 lime
  • ½ Tablespoon olive oil
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 1 cup shredded reduced fat Pepper Jack cheese.

Directions

Preheat the oven to 450 degrees. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with cumin, salt and pepper and sear in the hot pan for 3–4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3–4 minutes, top with the cheese and place in the oven. Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes.

Coffee Rubbed Steak

4 Protein Servings/ 4 Portions

Ingredients

  • ½ Tablespoon finely ground coffee or espresso
  • ½ Tablespoon chili powder
  • salt and pepper to taste
  • 1 lb flank or skirt steak
  • 1 lime, quartered.

Directions

Preheat a grill, grill pan or cast iron skillet. Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper. Rub the spice mixture all over the steak. Cook the beef for 3–4 minutes per side, depending on the thickness, until slightly firm but still yielding.

Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a wedge of lime.