Ingredients: 2 large boneless, skinless chicken breasts 2 red bell peppers 12 slices of bacon 1 jalapeño, cut into 36 slices 3 tbsp. Massie Mayo Cilantro, to garnish Olive oil, as needed Kosher salt, to taste Black pepper, to taste 5 parsnips, peeled and chopped into uniform 2-in. chunks
Instructions: 1) Cut the bell peppers and chicken breasts into 12 fingersized slices. 2) Season the chicken with kosher salt and pepper on both sides, and place one piece of chicken inside each piece of bell pepper. 3) Place 3 slices of jalapeño on each piece of chicken. 4) Wrap each bell-pepper slice with a piece of bacon and perform the “double tuck” technique, where both ends of the bacon are tucked to ensure it doesn’t unravel when cooking. 5) Heat a 14-in. skillet over medium-high heat and add a teaspoon of olive oil. When the pan is hot, add the chicken fingers, seam-side down. 6) Cook, turning regularly, until the chicken fingers are caramelized on all sides and reach an internal temperature of 165 F. Cut the heat and remove the fingers from the pan. 7) Make a bed of parsnip puree (see below) on a plate, top with 2-3 chicken fingers, drizzle with Massie Mayo and garnish with cilantro. (For added flavor, fold some chipotle puree into your Massie Mayo.)
Recipe of the Week: If you’re looking for a new go-to breakfast look no further. Try this Massie Breakfast out and thank us later.
Ingredients: 6 slices of bacon 3 eggs 1 c. of strawberries 1 c. of raspberries ¾ c. of blackberries 1 c. of grapes, any variety ½ of an avocado Kosher salt and black pepper, to taste
Instructions: 1) Heat a large sauté pan over medium-high heat and add bacon. Cook ¾ of the way, flip bacon and cook until crispy. Remove from pan and place on a paper towel to absorb some of the fat. 2) Turn the heat to medium and crack the eggs into the bacon fat. Season eggs with salt and pepper. 3) Cook the eggs until the whites are set and bubbly and the yolks are cooked halfway through from the underside. This is called “under-easy.” 4) Using a slotted spatula, remove eggs from the pan and set them on a paper towel to absorb some of the fat. 5) Arrange eggs, bacon, fruit and avocado into a masterpiece and dig in!
Ingredients: 2 eggs 2 tablespoons avocado oil 2 small soft corn tortillas, chopped into 1/4 – 1/2-inch pieces 1 tablespoon fresh garlic, minced 1/2 medium onion, diced 1 small red bell pepper, diced 1 small green bell pepper, diced Protein 1 1/2 lb chicken breasts, cut into 1-inch pieces (OR lean beef, shrimp or tofu) 1 1/2 tablespoons The Fit Cook Green chile lime (OR 1 tablespoon chili powder) pinch of sea salt & pepper 2/3 cup frozen (fire roasted) corn 1/4 cup red enchilada sauce 2 1/2 cups COOKED AND COOLED jasmine rice (or brown rice) Garnish fresh chopped cilantro
Instructions: 1) Season chicken breast with the seasonings and set aside. 2) Set a nonstick wok on medium heat. Once hot, spray with avocado oil then add the eggs. Quickly scramble and chop them up, then remove from the skillet, about 2 minutes. 3) Increase heat to HIGH. Once hot, add the oil and then the chopped tortilla chips. Cook for about 1 – 2 minutes until the pieces become crispy. Remove the pieces from the skillet and reduce the heat to medium. 4) Once the skillet has cooled down to medium heat, add garlic, onion and bell pepper. Saute for 3 – 5 minutes until the edges of the onion have browned and the onions turn translucent. Increase heat back to high. Add the diced chicken and cook. Continually stir and cook the chicken through, about 5 minutes. 5) Add the frozen corn and continue to stir and fold everything together. 6) Add the enchilada sauce and continuing stirring. Cook and stir until the majority of the sauce has coated the ingredients and the excess has “evaporated.” 7) Add the rice (and fresh cilantro) and quickly fold everything together, about 2 minutes, then remove from the heat. Garnish and top with fried chips, and enjoy!
Ingredients: 4 medium sweet potatoes 1 tablespoon unsalted butter, melted 1 teaspoon olive oil 1 teaspoon finely chopped fresh thyme leaves 1 garlic clove, finely grated on a microplane Kosher salt and freshly ground black pepper 1/3 cup nonfat Greek-style yogurt 1 scallion, white and green parts chopped
Instructions: 1) Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 2) Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. 3) Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices. 4) Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. 5) Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
Ingredients: 20oz raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to chop up 1 cup (gluten-free) panko crumbs or breadcrumbs 1 tablespoon smoked paprika 1 teaspoon garlic powder pinches of sea salt & pepper 2/3 cup chopped green onion 1 jalapeño (or more), chopped with or without seeds depending on degree of spice preferred 1 cup diced reduced fat cheddar (or shredded cheddar)
Instructions: 1) Add 75% of the salmon filets to a high powered blender or food processor. Blend until well minced and sticky and add to a bowl. With the remaining 25% of salmon filet, diced up with a knife and add to the bowl. 2) Add remaining ingredients to the bowl and mix together. 3) Evenly divide the mince to create a burgers. Once the burgers have been made, place them in the fridge for at least 20 minutes to become more firm. 4) Set oven to 420F. 5) Set a large nonstick skillet on medium-high heat. Once hot, lightly spray with oil, then add the salmon burgers. Sear on each side for 2 -3 minutes, or until the edges of the salmon burger turn brown and crispy. 6) Transfer the patties to a baking tray lined with parchment OR add the entire skillet to the oven. Bake for 6 – 10 minutes (depending on the thickness of the burgers). 7) Enjoy the burgers while they are still hot with buns and lettuce and tomato, OR bun-less with avocado!
Recipe of the Week: Want to change up your chicken dinner? Try this Baked Chocolate Chipotle Chicken. We recommend adding steamed rice and avocado if you want a more hearty meal. Ingredients: 2lb chicken thighs (OR chicken breasts) pinch of sea salt & pepper Sauce 1 tablespoon olive oil 1/2 cup red onion, diced 1 tablespoon garlic 15.5oz (439g) red enchilada sauce 4 tablespoons chipotle in adobo sauce (add/remove peppers to adjust level of heat) 1 oz 100% cacao piece (or 2 tablespoons cacao powder or dark chocolate powder) Garnish green/red jalapeños cilantro
Instructions: 1) Set a large nonstick skillet on high heat. As the skillet heats up, season chicken with a few pinches of sea salt & pepper. Once hot, spray with avocado (or olive) oil, then add the chicken top side down into the skillet. Sear on the top for 3 to 4 minutes, or until dark edges appear. Remove the chicken from the skillet. 2) REDUCE the heat to medium. 3) Once the skillet has cooled down to medium, add the olive oil, onion and garlic. Sauté for 3 to 4 minutes until the onions are brown and translucent. Reduce the heat to low-medium and add the enchilada sauce and adobo sauce, stirring continuously as it barely simmers. 4) Add the cacao and stir for 2 -3 minutes. Add the chicken back to the skillet, then spoon the sauce over the chicken. 5) Place the entire skillet in the oven and bake for 8 – 12 minutes at 400F. 6) Garnish and enjoy!
Ingredients: 1 tablespoon olive oil 1 tablespoon fresh garlic, minced 2/3 cup diced onion 1 bell pepper, diced 1 1/2lb lean ground bison 1 tablespoon chili powder 2 teaspoons smoked paprika + 1 teaspoon cumin + 1/2 teaspoon cayenne 2 cups cooked (rainbow) quinoa 1 cup cooked long grain brown rice 1/2 can (7oz) red kidney beans, drained 1 small can (4oz) green chiles sea salt & pepper to taste
Instructions: 1) Cook quinoa and brown rice according to the instructions given and set aside. 2) Set a deep skillet on medium heat. Once hot, add oil, garlic, onions and bell pepper and sauté for 2 to 3 minutes. 3) Increase the heat to medium high and add beef. Chop it up as it cooks in the skillet and sprinkle in chili powder. Cook for 4 to 6 minutes, until there are almost no visible pink pieces. 4) Add in the beans, quinoa and rice, and fold everything together in the skillet . Continue cooking and reduce the heat, ensuring everything is well mixed. 5) Add the green chiles and fold everything together one last time. 6) Divide into 5 equal servings and top each serving with 1 tablespoon of cheese. TIPS: I suggest a small side salad if you’d like more food. Add an avocado if you’d like to boost calories.