A Delicious Meal in Under an Hour

Do you respect your body? Please say yes because your body is your earthly temple. The foods that go into your body should be chosen with thoughtfulness.  The same way you make a decision about the person you want to spend your life with is essentially the way one should decide what foods to put in their temple.  Too much fat can clog up your arteries, an abundance of salt may elevate your blood pressure and the sweetness of sugar may send your blood glucose level into over drive.  Keeping these things in mind I have suggested a quick love fat, low sugar high protein meal that you can prepare in under an hour for your loved one, significant other, etc. 

Lemon Herb Red Snapper
Baked Sweet Potato
Steamed Asparagus 
Zucchini with Red Peppers

                   “Wine choice – Pinot Noir or Merlot, great selections from California”

              

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Lemon Herb Red Snapper with Sautéed Zucchini & Red Peppers

Lemon Herb Red Snapper

INGREDIENTS
Cooking spray
4 (6-ounce) red snapper  fillets
2 lemons,  1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons butter, softened
1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
Fresh herb sprigs (optional). 4 Servings

Preheat oven to 425°

PREPARATION
Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

NUTRITION INFORMATION
calories 223
calories format 32 %
fat 8 g
sat fat 4.1 g
mono at 1.9 g
poly fat 1 g
protein 34 g
carbohydrate 2.9 g
fiber 0.9 g
cholesterol 75 mg
sodium 259 mg
____________________________________________________________________________________________

Baked Sweet Potato

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Baked Sweet Potato

INGREDIENTS AND PREPARATION  
Wash 4 medium sweet potatoes, and remove any blemishes or dark spots; wrap each potato in aluminum foil. Bake, folded side of foil up, for 1 to 1 hour or until a fork easily presses into the center. If desired, serve with butter, pepper, and salt.  4 Servings  – Preheat oven 400° ____________________________________________________________________________________________

Asparagus 

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Sautéed  Asparagus

INGREDIENTS
1 bunch of asparagus 
3 cloves garlic, chopped
 1 quarter stick of butter

PREPARATION
Melt the butter in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minute. 

4 servings

NUTRITION INFORMATION
Calories:102 
Fat: 8.8 g
Carbs: 5.2g
Protein: 2.7 g
Cholesterol: 23 mg
Sodium: 64 mg

____________________________________________________________________________________________

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Zucchini with Red Peppers

Zucchini with Red Peppers

INGREDIENTS
4 medium zucchini
2 garlic cloves
1 (10 ounce) jar roasted red peppers packed in oil
1 lemon, juice of
1tsp. sea salt to taste or lemon juice
1tsp. ground black pepper

PREPARTION
Zucchini halved lengthwise and cut into half-moons
Slice the red peppers into strips.
Pour the oil from the roasted red peppers into a skillet and heat over med-high heat.
Add zucchini and sauté until tender, about 4 minutes.
Add lemon juice and red pepper strips and sauté 1-2 more minutes. 4 servings

NUTRITION
Calories 24.8
Calories from Fat 1 
Total Fat 0.2 g
Cholesterol 0 mg
Sodium 12 mg
Total Carbohydrate 6 g
Fiber 1.4 g
Sugars 2.6 g
Protein 1.5 g 

Always member food should be interesting, tasteful and most of all enjoyable!

Love Ya…Chris

 

 

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