Quinoa with Chopped Prunes, Apples and Plums

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To help the weight loss, we did the Dr. Oz’s 48-Hour Weekend Cleanse http://www.doctoroz.com/videos/48-hour-weekend-cleanse. This is the breakfast. It tastes OK. I felt great during and after the cleanse and was 2lbs lighter in 48 hours. Actually, I still make this for breakfast, in advance and reheat in the morning. Hope you enjoy this high fibre and protein breakfast.

Ingredients
Makes 1 serving

1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flax seed oil
1/3 cup chopped prunes
1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
Before serving, stir in 1 tbsp of flaxseed oil.

http://www.doctoroz.com/videos/48-hour-weekend-cleanse

Squash Soup

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Yield: Serves 6

Ingredients

2 butternut squash ,halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
5 cups low-sodium chicken broth

Preparation

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.

Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, and garlic. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.

Working in batches, purée soup in blender.

Return soup to pot. Season soup with salt and pepper. Bring to simmer, ladle into bowls.

Oven Baked Chicken Kabobs

chicken kabob photo

Oven Baked Chicken Kabobs

Ingredients

12 wooden skewers
4 extra large boneless chicken breasts, cut into large chunks
1/4 cup light soy sauce
1/4 cup Russian salad dressing
1 tablespoon sesame seeds
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 -3 small zucchini, sliced into 1/2-inch chunks
16 ounces whole fresh mushrooms
2 -3 assorted bell peppers, cut into chunks
1 large red onion, cut into chunks
1 -2 lb mini baby red potato, sliced into 1/2-inch chunks
1 pint small tomato

Directions

  1. Soak 12 wooden skewers in water overnight so they won’t burn in the oven.
  2. Place uncooked cubed chicken in a 9×13 pan.
  3. Mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). Cover with wrap and place in refrigerator. Allow to marinate 4-6 hours, save the marinate sauce as you will be using it later to baste the kabobs.
  4. Cut up all veggies in to 1/2″ slices or chunks ( not the baby tomatoes or whole mushrooms).
  5. Alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
  6. Pre-heat your oven to 450 degrees.
  7. Place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce — use it all up!
  8. Place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness.  If chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
  9. Remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad. kabob photo

Orange Beef Curry

orange beef curry
Ingredients
3 cups white rice
2 cups of diced cooked leftover roast beef
1 cup of chopped celery
1 cup of chopped carrots
1/2 cup dice dried apricots
1 peeled diced orange
1 tablespoon of cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
1 teaspoon of curry
1/2 cup orange juice

Directions

Cook the white rice according to package directions.

Dice up leftover roast beef in a bowl add celery, carrots, apricots and orange

In a medium bowl add the cornstarch, marmalade, garlic, vinegar, ginger, curry and orange juice and whisk until well combined.

Combine everything together and add to slowcooker on low for 4 -6 hours

Serve over rice

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Quinoa with Chopped Prunes, Apples and Plums

20140331-103049.jpg

To help the weight loss, we did the Dr. Oz’s 48-Hour Weekend Cleanse http://www.doctoroz.com/videos/48-hour-weekend-cleanse. This is the breakfast. It tastes OK. I felt great during and after the cleanse and was 2lbs lighter in 48 hours. Actually, I still make this for breakfast, in advance and reheat in the morning. Hope you enjoy this high fibre and protein breakfast.

Ingredients
Makes 1 serving

1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flax seed oil
1/3 cup chopped prunes
1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
Before serving, stir in 1 tbsp of flaxseed oil.

http://www.doctoroz.com/videos/48-hour-weekend-cleanse