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RECIPES > New > Lunch > Dinner > Southern California Lean and Green Cook-Off Recipes
Home > Recipes > New > Lunch > Dinner > Southern California Lean and Green Cook-Off Recipes
Recipes | New | Lunch | Dinner

Southern California Lean and Green Cook-Off Recipes

 

At the 2015 Southern California All-Hands Meeting, our staff competed in an exciting lean and green cook-off competition. Check out some of the recipes below!

Fancy Fish Tacos

Ingredients

7 oz. Cod Filet
1.5 cups chopped peppers, endives, tomatoes
1 T salsa
1 T cilantro
2 slices of avocado
dusting of garlic powder
chili powder and salt to taste

Instructions

1
Spray pan with nonstick spray. Add in Cod, chili powder and salt, sauté over medium-high heat.
2
Once Cod is lightly browned, add in veggies, cilantro and garlic powder; continue to sauté until veggies reach desired consistency.
3
Pour salsa over Cod and top with avacado

3 servings of vegetables, 1 serving of protein, 3 condiments and 1.5 healthy fats

Hearty Ginger Steak and Kale Salad with Spinach and Roasted Pepper Stuffed Portabello Mushrooms

Ingredients

5 oz. Steak
.5 cup kale
.5 cup spinach
.25 cup bell pepper
1 t garlic powder
1 t sesame dressing
.25 cup mushroom
.5 stak asparagus

Instructions

1
Spray pan with nonstick spray. Add in Steak and sesame dressing, sauté over medium-high heat.
2
In a separate skillet, spray pan with nonstick spray and lightly grill mushrooms. Remove from heat and set aside on a plate.
3
In the same skillet, combine garlic, spinach and bell pepper, sauté until peppers reach desired consistency.
4
Stuff each mushroom with pepper and spinach mixture.
5
Once Steak has lightly browned, remove from heat. Plate over bed of kale and chopped asparagus. Place mushrooms on the plate alongside salad.

2 servings of vegetables, 1 serving of protein, 2 condiments and 1 healthy fat

Zesty Cashew Chicken Lou

Ingredients

6 oz. Chicken
1 T olive oil
1 T low sodium soy sauce
1 t ground ginger
1 cup asparagus
.5 cup mushrooms
10 whole cashews
2 chopped green onions
1 thinly sliced radishes
.5 cup chopped red pepper
pinch of rosemary
pinch of black pepper

Instructions

1
In a pan, combine olive oil, green onions and rosemary over low heat. Add asparagus, radishes, red peppers and mushrooms sauté until desired consistency reached.
2
In another pan, spray with non-stick spray and grill Chicken over medium heat.
3
Once chicken is cooked, add asparagus, peppers, mushrooms, etc. mixture. Reduce heat to low and add soy sauce, black pepper, ground ginger. Mix ingrediants, remove from heat and plate.
4
Garnish with cashews.

3 servings of vegetables, 1 serving of protein, 3.5 condiments and 2 healthy fats

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More recipes like this:

“Baked Ziti” Zucchini Zoodles
Spinach, Tomato & Turkey Pizza
Buffalo Chicken Macaroni & Cheese
Spinach Lover’s Quiche
Healthy Ice Cream Cookie Sandwich