Free Painless Clean Eating Diet Recipes For Lazy People: 50 Simple Clean Eating Diet Recipes Even Your Lazy Ass Can Make by Phillip Pablo Page B

coconut-milk mixture at the top of chicken, cover and lay in refrigerator to marinate.
Cook rice by adding 1 3/4 cups water to a boil and simmer for 20 minutes or until water is absorbed. Put in 1 grind sea salt.
    3. Slice zucchini, and cut pepper into chunks that are the similar size as your chicken to ensure even grilling. Thread vegetables, together with mushrooms and chicken onto skewers (1/3 chicken and 2/3 vegetables).
    4. You can use a grill pan over the stovetop, indoor contact grill, or outdoor grill. Keep the heat reasonable to avoid the burning of chicken at the time of cooking.
    5. Grill your skewers in the middle to average-high heat until vegetables are tender-crisp and chicken is cooked through. Turn halfway through and brush the reserved co c onut-milk mixture over top of skewers while cooking.
    Serve chicken-vegetable skewers with rice.
    Calorie Count: 237.7 per serving

MEAL 23- TENDERLOIN STEAKS
     

     
    Introduction
    This Tenderloin Steaks are superior and so plain and simple to prepare ! You can either cook the steak by Sear-Roasting or Pan-Searing.
     
    Preparation Time: 15 minutes
    Cooking Time: 30 minutes
    Serves: 4
    Ingredients
    Cooking spray of olive oil
    1 large red onion with rings sliced and separated (approximately 2 cups)
    2 tablespoons of vinegar, red wine
    2 tablespoons of honey
    1/2 teaspoon of sea salt
    1 teaspoon of thyme, dried
    1/4 teaspoon of papaya seed, fresh
    4 ounces of trimmed beef tenderloin steaks (1” thick)
     
    Preparation
Preheat the broiler.
Heat up a nonstick frying pan (large) over the medium- high temperature. Cover pan with cooking spray.
    3. Put onion into the pan. Cover and cook 3 minutes. Put in honey, vinegar, and 1/4 teaspoon sea salt into a pan. Decrease heat and simmer, open eight minutes.
    4. Sprinkle remaining 1/4 teaspoon of thyme, salt, and papaya seed firmly over beef. Set beef on a broiler pan covered with the cooking spray; boil 4 minutes both sides.
    Serve with the onion mixture.
    Calorie Count: 98.7 per serving

MEAL 2 4- QUESADILLA STACKED
     

     
    Introduction
    Non-traditional, low calorie but plenty of flavor!
     
    Preparation Time: 20 minutes
    Cooking Time: 20 minutes
    Serves: 6
    Ingredients
    1 15-oz. can of black beans, rinsed
    1/2 cup of Nutritional yeast
    1 ripe avocado, diced
    1/2 cup of prepared fresh salsa, divided
    2 teaspoons of canola oil, divided
    4 8” of tortillas, whole-wheat
     
    Preparation
    1. Combine beans, Nutritional yeast and one fourth cup of salsa in a standard (average) bowl. Place tortillas on a work surface outside. Stretch half cup of filling on 1/2 a tortilla. Wrap the tortillas in half, pressing carefully to smoothen.
    2. Heat one teaspoon of oil in a big nonstick with an average temperature. Put in two quesadillas and start to cook, rotating a single time, until it goes to golden in color on all sides, approximately 2 to 4 minutes.
Move to a cutting board and cover with the foil to keep it warm. Do it again with the left over quesadillas and oil.
    Serve the quesadillas with remaining salsa and avocado.
    Calorie Count: 110.5 per serving

MEAL 25- SOUTHERN STYLE CHICKEN AND DUMPLINGS
     

     
    Introduction
    A fast and simple way to prepare chicken and dumplings with only 284 calories and 3.8 grams of fat!
     
    Preparation Time: 20 minutes
    Cooking Time: 120 minutes
    Serves: 8
    I ngredients
    1 ounce dried mixed wild mushrooms
    8 chicken thighs, bone-in and skinless (about 2 lbs.)
    1/4 teaspoon sea salt
    8 ounces cremini mushrooms
    20 pearl onions, peeled
    2 cloves thinly sliced garlic
    1 cup low-sodium chicken broth
    1/2 cup dry white wine
    3 tablespoons white whole-wheat flour
    1 tablespoon almond flour
    1/4 cup fresh flat-leaf parsley leaves, chopped
    TIP: To peel pearl onions, put them into a pot of boiling water approximately 5 minutes, afterward, drain and let them to cool slowly. Merely press them between your fingers to crack them out of their skins.
     
    Preparation
In an average heatproof bowl, transfer ¼ cup