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  • recipes for fall winter

    i want to post up a few recipies for you to try, probally not what you would want to eat when on a cut but since we are heading toward the time of year where many of us will be wearing sweaters and extra clothing and will be able to hide a few excess lbs here you go

    braised bbq chicken

    2 tablespoons veg oil
    about 2lbs chicken breast
    1/2 cup orange juice
    1/2cup pineapple juice
    1 tablespoon corn starch
    1/3 cup soy sauce
    1/3 cup firmly packed light brown sugar
    2 tablespoons minced fresh ginger
    3 tablespoons cider vinegar
    3 tablespoons ketchup
    1/2 teaspoon dried crushed red pepper
    2 garlic cloves minced
    rice of your preference
    1/4 cup green onions

    heat oil in large skillet on medium high heat add chicken saute 6 min turning once

    combine fruit juices in large bowl.

    stir together cornstarch and one tblespoon juice mixuntil smooth, set aside

    stir soy sauce and the next 6 ingredients into remaining juice mix, pour over chicken. bring mix to boil cover reduce heat simmer for 35 min turning chicken after 20 min

    prepare rice/keep warm

    uncover chicken stir in cornstarch/juice mix, cook,stirring constantly, for 5 min or until sauce thickens

    spoon rice onto platter top with cicken/sauce and sprinkle with green onions

    (sometimes we saute sliced green peppers/carrots/and onions in with the chicken and forgo the green onions)
    Overtraining should be one of the lowest concerns. You should focus on optimal training.
    -John Ceasar

  • #2
    It is spelled *recipes*.. I corrected your title for you
    Owner of 316FIT and Team Skip Approved Trainer


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    • #3
      quick porck chop skillet

      again i know porkchops are not typical bbuilding food but damn this is tastey!

      4 bone in chops 3/4 aprx 1&1/2lbs
      1 tsp oil
      1/4 cup balsamic vinaigrette dressing divided
      1 small onion sliced
      1 clove garlic minced
      1 tsp dried rosemary leaves
      1 can (15 1/4 oz) pear halves, undrained

      brown chops in oil in large skillet on medium high heat, 3 min each side remove from skillet and set aside

      add 2 tablespoons of dressing,onion garlic and rosemary to skillet cook 3 min

      return chops to skillet add pears with juice and remaining 2 tbs dressing, simmer on medium heat 10 min or until chops are cooked through

      arrange chops and spoon sauce over them

      we normally eat this with white rice and steamed broccolli
      Overtraining should be one of the lowest concerns. You should focus on optimal training.
      -John Ceasar

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      • #4
        Originally posted by fade View Post
        It is spelled *recipes*.. I corrected your title for you
        thanks!

        got plenty more if anyone is interested...

        and feel free to post up some in return we are always looking for new RECIPES!
        Last edited by lhart6272; 08-25-2011, 03:20 PM.
        Overtraining should be one of the lowest concerns. You should focus on optimal training.
        -John Ceasar

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        • #5
          looks good, will be trying the chicken recipe for sure
          Originally posted by thsfootball
          Stressing about what's catabolic- catabolic

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          • #6
            16oz Chx
            2 cups oatmeal
            1.5 cups water
            1 bottle frank's red hot

            Cook oatmeal for 2 minutes, until consistency of mashed potatoes. Cook chicken. Mix together with Frank's red hot. Put in your mouth. Blow your load.
            2010 NPC North Star

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            • #7
              Greek yogurt
              Protein powder. Isolate for me choc flavour
              Peanut butter
              Cinnamon
              Mix 2gether
              Freezer for 4 hours n a lovely pro/fat ice cream

              Use low fat Greek yogurt if dieting.
              nabba north 2010 first timers - 6th place

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              • #8
                Turkey & Chicken Chili

                6oz. chicken breast cubed
                3.5 cups of cubed turkey breast (Honeysuckle white is a brand to try)
                (2) 14.5 oz. cans of cajun stewed tomatoes
                16 oz. no sugar added organic tomato sauce
                4 oz. Old El paso green chilies, chopped
                1 medium raw onion (approx 2 1/2" diameter)
                1 1/2 tbsp. McCormick chili seasoning
                Salt to taste

                Combine all ingredients in a large sauce pan. Simmer for 30 - 60 minutes remove from heat and serve (can use shredded cheese on top in you aren't dieting)

                Makes 4 servings
                Calories per serving: 319
                Protein: 43g
                Carbs: 33g
                Fat: 3g
                Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

                Stickies...just read the damn stickies...

                2014 Xcalibur Cup Bantam Open - 1st
                2014 Tracey Greenwood Classic Bantam Open - 1st
                2015 Beat Cancer!

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                • #9
                  Asian Tuna Salad

                  This one is a pretty quick low carb tuna recipe.

                  12 oz. low sodium tuna packed in water
                  3 green onions
                  1 large and 2 small celery ribs
                  5 whole water chestnuts
                  1 oz. whole raw almonds
                  1 tbsp. extra-virgin olive oil
                  2 tbsp. rice vinegar
                  2 tbsp. low sodium soy sauce
                  5-6 drops of sesame oil
                  1 tsp. of splenda or sugar alternative

                  Drain and flake tuna into boowl and break up chunks. Put almonds into a skillet and toast over low heat until lightly browned and fragrant (happens quick). Finely chop green oinions and celery and add to tuna. Drizzle tuna mixture with olive oil and toss. Add soy sauce, rice vinegar, sesame oil and sugar substitute. Mix salad thoroughly and chill. You can also toss with an Asian slaw blend

                  Makes 2 servings

                  Calories per serving: 320
                  Protein: 52g
                  Carbs: 6g
                  Fat: 14g
                  Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

                  Stickies...just read the damn stickies...

                  2014 Xcalibur Cup Bantam Open - 1st
                  2014 Tracey Greenwood Classic Bantam Open - 1st
                  2015 Beat Cancer!

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                  • #10
                    Kung Pao Chicken

                    Makes 3 Servings

                    Marinade:
                    1 lb raw chicken breast, chopped into 1/2–inch cubes
                    4 cloves garlic, chopped
                    1-inch cube fresh ginger, chopped
                    2 tbsp white cooking wine

                    Other Ingredients:
                    1/2 cup skinless roasted peanuts (unsalted)
                    1 medium onion, cut into 1-inch squares
                    1 medium green pepper, cut into 1-inch squares
                    A handful of dried red chiles (substitute a dash of chili powder if necessary)
                    8 oz can sliced water chestnuts, drained
                    1/2 cup chicken broth (from bouillon)
                    1 tbsp soy sauce
                    2 tbsp peanut sauce (e.g., San J Thai Peanut Stir Fry Sauce)
                    2 tbsp peanut oil

                    Place the chopped chicken, garlic, ginger, and cooking wine in a large bowl and refrigerate while preparing the remaining ingredients.

                    In a large skillet or wok, heat a tablespoon of peanut oil over medium-high heat for a few seconds, and then add the chicken and its marinade. Stir-fry until the chicken is cooked throughout, about 6-8 minutes. Remove the chicken, add another tablespoon of peanut oil, and then stir-fry the peanuts for about 3 minutes, until browned. Add the onions, green pepper, water chestnuts, and red chilies just until vegetables start to brown, about 5 minutes. Add chicken broth, soy sauce, and peanut sauce, mix thoroughly, and serve.

                    Calories: 670kcal
                    Protein: 57g
                    Carbs: 35g
                    Fat: 34g

                    Of course you can reduce the amount of peanuts or oil to reduce the fat content and use an alternative to the stir fry sauce to reduce sugars.
                    Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

                    Stickies...just read the damn stickies...

                    2014 Xcalibur Cup Bantam Open - 1st
                    2014 Tracey Greenwood Classic Bantam Open - 1st
                    2015 Beat Cancer!

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                    • #11
                      Wish I had the skill and patience to cook. My meals all consist of plain meat and maybe some barbecue sauce if I'm feeling adventurous.

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                      • #12
                        Tuna Burgers

                        Makes 2 Servings

                        3 cans chunk light tuna in water, drained
                        (14 oz drained)
                        1/4 cup flax meal
                        4 scallions (green onions), minced
                        2 tbsp black mustard seeds
                        2 omega-3 eggs, beaten
                        1 tablespoon finely minced fresh cilantro
                        2 cloves garlic, chopped
                        1 tsp soy sauce
                        Salt & pepper, to taste
                        2 tsp olive oil

                        Combine all of the ingredients except the olive oil in a large bowl. Form into two large patties. Pan fry the tuna burgers in a skillet with the olive oil over medium heat, for about 6 minutes on each side, until both sides are browned and the burgers cooked throughout.

                        Per Serving
                        Calories: 475 kcal
                        Protein: 63g
                        Fat: 18g
                        Carbs: 14g

                        You can also use cooking spray in the pan to reduce fat content if you desire.
                        Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

                        Stickies...just read the damn stickies...

                        2014 Xcalibur Cup Bantam Open - 1st
                        2014 Tracey Greenwood Classic Bantam Open - 1st
                        2015 Beat Cancer!

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                        • #13
                          glad others are posting some ideas

                          Originally posted by Quadriceps View Post
                          Wish I had the skill and patience to cook. My meals all consist of plain meat and maybe some barbecue sauce if I'm feeling adventurous.
                          i have no cooking skills so ill only post the easy stuff man. Hell buy a thing of garlic pepper makes everything great.


                          i always say i hate to cook but when i actualy do i find it VERY relaxing.
                          got a good one to post here in a bit
                          Overtraining should be one of the lowest concerns. You should focus on optimal training.
                          -John Ceasar

                          Comment


                          • #14
                            chicken piccata

                            this has been one of my daughters favorites for a few years now and she is very picky (10-14 yrs old). steam some broccolli for a side


                            1 lb chicken breast
                            1/2 tsp salt
                            1/2 tsp pepper
                            1/2 italian seasoned bread crumbs
                            olive oil
                            1/2 cup chicken broth
                            1&1/2 tbsp lemon juice
                            8 tbsp butter
                            4 tbsp chopped parsley
                            cooked noodles of preference



                            sprinkle chicken with salt and pepper, dredge in bread crumbs

                            cook half of chicken in 1 tbsp of hot oil in a large nonstick skillet over medium high heat 2 min per side or until goldenbrown and done. remove chicken to serving platter and cover with aluminum foil. Repeat procedure with remaining chicken and 1 tbsp oil


                            add broth and lemon juice to skillet and cook stirring to loosen particles from bottom of skillet until sauce is slightly thickened. remove from heat add butter parsley stirring til butter melts.

                            pour sauce over chicken and serve over warm noodles.
                            Overtraining should be one of the lowest concerns. You should focus on optimal training.
                            -John Ceasar

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                            • #15
                              Coconut Chicken

                              Makes 2 Servings

                              1.5 lb raw chicken breasts (about 2 large breasts)
                              2/3 cup shredded coconut
                              Broccoli, 1 large stalk (about 3 cups chopped)
                              3 cloves garlic, chopped
                              2 tbsp butter, coconut oil, or Smart Balance butter spread
                              2 tsp olive oil
                              2 tbsp lemon juice
                              Salt and pepper, to taste

                              Combine the coconut, garlic, and butter in a bowl and microwave just until the butter has softened (if not using butter warm and stir). Stir the mixture thoroughly, and then spread evenly onto the top side of the chicken breasts. Place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray, and bake at
                              400 degrees for 20 minutes, broiling for the last 10 minutes.

                              While the chicken is roasting, steam the broccoli in a large covered pot with 1 inch of boiling water in the bottom. Steam the broccoli in this manner for 8-10 minutes, then separate onto two plates, drizzling with olive oil, lemon juice, salt and pepper.
                              Serve with the roasted chicken breasts.

                              As prepared above:
                              Per Serving
                              Calories: 713 kcal
                              Protein: 86g
                              Carbs: 26g
                              Fat: 29g

                              You can reduce the fat by using less olive oil and coconut. You can also adjust portion size of the chicken to match protein requirements.
                              Be true to yourself and fuel your body with nothing less the highest quality supplements. Only available at TrueNutrition.com Use discount code: KSP945 to save 5% on your order!

                              Stickies...just read the damn stickies...

                              2014 Xcalibur Cup Bantam Open - 1st
                              2014 Tracey Greenwood Classic Bantam Open - 1st
                              2015 Beat Cancer!

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