*Copycat recipe of the Chili's Mango Chili Chicken from their Light Menu.
Mango Salsa:
2 Mangoes
1 Avocado
1/2 Purple Onion
2-4 Jalapenos, to taste (If you like spicy, use 4, but it also depends on the heat content of each particular pepper.)
1/2 bunch of Cilantro
Lime Juice, from 1-2 limes
Rub:
3 chicken breasts, cut in halves
2 TBSP chili powder
Oregano, to taste
Cumin, to taste
Salt and pepper, to taste
Lime zest, 2 limes
Squirt of Lime juice
Olive or coconut oil
- Dice salsa ingredients and combine in a bowl. Cover and place in fridge until time to serve.
- Combine rub ingredients in a separate bowl, then cover the chicken entirely. Place chicken on the grill and cook thoroghly.
- Serve hot chicken topped with cool salsa. So easy! So done!
*Mango Salsa also makes a fantastic appetizer served with Tortilla Chips.
*Works as an "Ideal Protein" meal if you exclude the salsa and top the chicken with only cilantro and lime juice.
1-2 chicken breasts
1 package mushrooms
1/2 pablano pepper, minced (or green pepper w/ spices)
2 green onions
1/2 bunch cilantro
2 TBSP soy sauce
1-2 TBSP red pepper flakes
1 tsp lemon juice
dash of sesame oil
Pico de gallo (optional)
Cook down ingredients in a frying pan in olive oil. Put mixture in lettuce wraps or Nori (packaged at the grocery store; or you can use tortillas)
Pico de Gallo:
tomatoes, chopped
cilantro, chopped
1 jalepano, minced
onion, chopped
lemon or lime juice
sea salt
Rub:
2 tsp chili powder
1 tsp garlic salt/powder
1/4 tsp red pepper flakes
2 TBSP lemon juice
2 tsp olive oil
4 pork loin chops
1/2 bunch clilantro, chopped
lime wedges or lime juice
Massage in rub on pork chops and grill (we use a George Foremen at 350 degrees F). Top with lime juice and cilantro to your tastes.Very delicious!
Enjoy with any sauteed green vegetables (green peppers, zucchini, asparagus, etc.) and mushrooms.
Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!
2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce
Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.
Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar
Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce
Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.
*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.
Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...
1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)
Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.
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