Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more ➡
Download
Standard view
Full view
of .
Add note
Save to My Library
Sync to mobile
Look up keyword
Like this
1Activity
×
0 of .
Results for:
No results containing your search query
P. 1
GET SLIM

GET SLIM

Ratings: (0)|Views: 138|Likes:
Published by mimzyhall

More info:

Published by: mimzyhall on Sep 17, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See More
See less

09/17/2011

pdf

text

original

 
getqlim,
'
stqv
setisffied
t
de
r
;c
e
JS
W
mu
37
enJ0y
By
MaTkBittman./7
P
hoto
g
rap
hs
by
JeJf
H
arc
s
po
licio
the
;le-l
rr
of
IS
ta
)u
pl
U
fi
b
0
n8,
st
hti
o
b
n
ys
gh
4e
)rn
tv
tgl
tn
ei
VA
'f
ir
dil
Ite
;W
t-{
rilc
rol
In
recipesthatdon
tspecifu
amaunts
formeots,
pauLtry,
arfish,
use
otatal
af
72to
76 aunces
Eocll
recipe makes
4
beLLy
f
iLLi
n
g
s e
rvi
n
gs.
dre
cHrcKEN
W
BRAISED
IN
SOY
SAUCE
AND
LEMON
Brown bone-inchickenpieces
in
a
few
tabLespoonsof oLiveoit.Remove
from
pan.
In
same
pan,
stir
in
some choppedgartic.Add
%
Tbsp
minced
lemonzest,
a
pinch
of
cayenne,
2
Tbsp
soy
sauce,
1
tsp sugar,
and %
cup
wateristir
Add
thechicken
cover, and
simmer for about 15minutes, turning the
piecesonce.
Add
Lemon
juice
and
more
soy
_-.
sauce
io
tasie.
GRILLED
CHICKENWITH
PESTO
SAUCE
Forpesto:
In
a
blender
or
foodprocessori pur6e
2cups
fresh
basi[,1
garlic
clove,
a
pinch
of
satt,
2
Tbsppinenuts,
%
cupgratedParmesan,
and
%
cupextra-virgin olive
oi[.
For
chicken:Season
1
pound
ofthinchickencutlets with
sa[t andpepper.
GriLL
for about
4
minutes
per
sidePaint
with
pesto
andserve.
ffi
curcreuwrtH
W
CITRUSSAUCE
For
citrussauce:
In
a
pan,
warm
the zest
and
juice
of 1
[emon
plusthe sections
of
another
Lemon, an
orange, and
a
grapefruit.
Add
%
cupoliveoil,
1
tsp
freshthyme
teaves,
%
tspminced
gar[ic,
1
smaIL
onion(minced),
and
salt
andpepper.
For
chicken:
Rub
boneLess
chicken breast with
a
smaL[
amouni
of
extra-virgin
oLive
oiL
andsprinkLe
with
saltandpep-
per.
BroiL
or
grill
for
l0
minutes,
and
serve w ththe
c
trus
sauce.
ffi
cnrcxerunxxa
W
WITH
YOGURTSAUCE
Foi'yogur.t
sauce; Mix
1
cup
yogurt
with
I
tsp minced
garlic
and
some [emonjuice,sa[t,
and
pepper.
For
chicken: Cut
boneLess
chicken
breast
into
1"
ihunks
and-marifate
in
%
cup
yogurt,
l/o
cup
ground
cashews,
and
ltsp
each
ofgroundcarda-
mom,groundcoriander,
minced
ginger,
and
mincedgarlicfor30minutes.GriLluntil brown and
cooked
through
(about
7
mln
utes);
serve with
yogurt
sauce.
ffi
anorlro
cHrcKEN
W
BREASTWITHCILANTRO AND
LIME
Combine
3
Tbsppeanut
oi[,
2
Tbspchopped
cilantro
leaves,
1
Tbsp freshlysqueezed
[imejuice,1
Tbspchopped
sha[[ots,
%
tsp cayenne,
and
saltandpepperto taste.Spread
haLf
ina
panand add
the chicken;sprink[e
meatwith
more
saLtandpepper,
then top
with the
remainingmixture.
BroiL
untiLcooked
through,about10minutes,
Garnish
with
choppedci[antro
and
[ime wedges.
@
Beginner
*L
".ry
.Fot
*
|.1
''a
g€
Intermediate
^m,
r4ARcH
2oo9
woMEN's
nenr-rx
115
 
PROTEIN POWER
hunger-
tqmino
ru
normones
&
enrlleo
W
CHICKEN
WTTH
WASABI
SAUCE
For
sauce: Combine
1
Tbspmincedgartic,
%
cup rice
vine-
gar,
2
Tbsp mirin(Japanese
r
cewine;you'lLfind it
jn
yourmar-
ket's
lnternational
aisle),
2
Tbsp
soy
sauce,
1
Tbsp mincedfresh
ginger,
I
tsp wasabipow-
der, and
saltandpepperto
taste.
Warm
over
Low
heatorin
microwave.Forch
cken; Brush
bonetessbreasts witholive oit
and
griL[
for
10
mlnutes. Pourwasabi sauce overthe
chicken;qarnish
withchopped scaILions
and ciLantro.
L
Tbsp minced
fresh
tsp nutmeg,
1
tsp
%
tspground
cinna'
and
1
cup
chicken
stock;
overmedium heat
until
d%
coBBSALAD
W
Dlce
6
slices
of
cookedbacon
and
2
cooked
boneless
chicken breasts.
Chop
half
a
red onion,
a
tomato,
an
avocado,
and
a
hard-boiled
egg.Top
a
bowlof
Lettuce
with
.themeat,
ve!Jetables, egg,
and
.
-
%,cup
crumbted
b[uecheese.
.
..Wbisktoqether%
cup
olive
oi[,
.Y.iiCup
sherry
vinegar,
a
diced:,];r,t{littot,
I
tsp
oijon mustard,
and
salt
andpepperto taste,
Toss alI
together
and
serve.
4\
KUNG PAo
SHRIMP
(J
CombinelTbspdry
sherry
or
Shaoxingwine,
%
tspcornstarch,
and1%
poundsof
peeLed
raw
shrimp.
Heat
2
Tbsp canola
oiL
andcook
a
few dried chitipeppersovermedium
heat
untiL
slightly
bLackened.M nce
2
cloves
of
garlic
and add to
theshrimp
mixtuie
atong
with
l
tsp
mincedginger.
Cook
for about
3
minutes.
Reduce
heat
add
1
tsp sugar
and
3
Tbsp soysauce,
and cook
for
5
minutes.
Remove
from
heat and
stir
in
l
tsp sesameoil
and a
choppedscatlion.
Garnishw
th
2 oz
choppedroastedpeanuts.
@3llhb?fli'"'
CHILI
AND
BASIL
GnLL
peetedraw
shrimpuntil
flrm,
Toss
4 cups salad
greenswith
1
cup
tornThai
basil
leaves,
%cup
mincedredonion, :.ici
I
uiioeri
cucumben
Whisk
togetherihe
juiceof
2
[imes,
l
Tbsp fish sauce,
%
tsp
red-pepperf[akes,
%
tsp
sugar,
and
1
Tbsp water.
Toss
w thgreens
and
vegetables.
Lay
shrimp
on
top
and
serve.
dF%
veorrERReuEnr't
W
SEAFOOD
SALAD
Cut
%
pound
of any
firm whitefish
lnto
half
inch
chunks
and
dropinto boii
ng
saltedwater.
After
30
seconds,
add
B
ounces
each of scaLLopsand
peeledraw shrimp.
Cover,
remove
from heat
Let
sit for10minutes,
and drain.Toss
the
seafood
with
%
cup
mincedfresh
parsLey,
1
Tbsp capers,
I
minced
shaLLot,
%cup
olive oi[,
and
salt
and
pepperto
taste.Add [emon
juice
and
other
seasoningstotaste,
and
serve
&
eRrlleo
coo
W
WITH BASILDIPPING
SAUCE
For
sauce: Combine
2
Tbsp
wate(
l
tsp mincedgarlic,
2
Tbspsoy sauce,
2
Tbsp ricevinegar,
1
Tbsp sugar,
lThai
chili
(seededandthinLy
sllced),
ard
11
cupsLiced
fresh
basil.
Season
1
pound
ofcod
with
saLt
andpepper.
Cook,
turning
once,
until
cooked
through
(B
to
12
minutes,depending
on
thrck-
ness), Serve
with the
sauce,
#l
oVEN-FRTED
V
FISH
FILLETS
Preheat
oven
to
450'F
Soak
f
ish
fillets
jn1%
cupsmi[k,then
drainand
dredge
in
bread
crumbs
seasoned
with sa[t andpepper,Coatthe bottorn
of
a
bakngpan
with
2
Tbsp
clive
oit. Add
f
iLlets and
drizzLe
with
a
Little
o
L,
Bake
I
to
15
minutes.
Serve
with
lemon wedges.
&
PAN-cooKED
W
saluoruwrtu
MISO-CARROT
SAUCE
Forsauce:
In
a
food
processor,
combine
%cup
peanut
oiL,%
cup
rice vinegar,
3
Tbsp
mitdisweet
miso,
l
Tbspdark sesame
oi[,
2
carrots,
and
a
chunk
of
peeled
fresh
ginger
(to
taste)
and
btendunt
L
chunky-smooth.AddsaLtand
peppertotaste.
Forfish:
In
a
pan,
heat
2
Tbspoliveoil. Sprinkle
1
pound
ofsalmonwith
saLt
and
pepper
to
taste.
Cook
for
4
minutes,
turn
and
continue
cook nq
untiI
it
reaches desired
doneness.Serve
with the
sauce.
SMOKED
SALMON
SCRAMBLE
Whisk
together
4
eggs,
2
Tbsp
milk
or cream,
andsaLt
andpepperto taste, Heat
2
Tbsp
butter
untiI
it
getsfoamy. Add
eggs
andreduce
heat,
Stir
frequentlybutgently, pushing
eEgs
frorn
Lhe
panecjges
lntothe
center
Add %cuo
flaked
smoked
sa[mon.
Rernove
eggsfromthe
heat
whenjustset.
Garnish
withsour
cream.
@il'E,fiiffJ'-
Heat
I
Tbsp olive
oiL in a
pan.
Sprinkle
f
ish
f
iltets with
saLt
andpepper;
dredge
n
flour.
Cook
until brown
on one
side(about
3
minutes); turn. Cooksecond
side
until firm to
thetouch(2to
4
mrnutes). Drizzle!vith[emonjuice
anc
olive
oiL;
top
withminced
pars[ey.
@
3fi,'01'5P"'
WITH
FRUIT
SALSA
For saLsa:
Mix
half
inch
squares
of
papaya,mango,
pineappLe,
and/orwatermeton
with
%
cup
each
ofdiced
bel[pepper
(anycotor) andred
onion,2Tbsp
{{5"
Preheat oven to
500"F.
In
an
ovenproofskiftet,
heat
2
Tbsp
oLive
oit;add
swordf
ish
steaks, sa[t,
and
pepper
and cookuntr
browned,3to5mrnutes
perside.
Cook
n
the
oven
for
5
to10
minutes,Meanwhile
boiL
2
cupsofpeas
untiI
tender,
then
purde
with
1
Tbspminced
f
resh
ginger.
Adi
'r':ter
until
the
rrixture
s
the
consistency
of
y,rgurt,
Serve
fish
on
top
of
mixture.
'
cook
oveT
medium heat
untilgfu$ced
Add
chopped
citantro
W;::iri*rfr;?nr"
.%
$Pfotein
trissers
 luul
your
Doily
s_
natulal
,{Ki;.
;.*
h
HeRe-Ronsrco
V
EHICXPITT CU'TLETS
Heat
oven
to
325"F. Mix
1
Tbspminced fresh
tarragon,%
cupchopped
fresh
di[t,
%
cupchopped
fresh
parsley,and
saLt
and
pepperto
taste. Placechicken
in a
baking
dish
w
th
l
Tbsp oIive
oit,
the herbmix-ture,
and
I
cup
chicken
stock.
Roast
about
15
minutes,Servewith theherb
sauce.
4d
snurern
ftf
curcreru
wrru
WARM
SPICES
Heat
4
Tbsppeanut
oil
n
a
larqe
skiLLet.
Shake saLt
andpepperontochicken
cutlets,
then
dredge
them
in
fLour
sea-
soned
wlth
cayennepepper.Sautd chicken
untiL
browned
and cooked
through, about
3
minutes
perside.
Remove
from
pan,
In
the same
pan,
saut6
%
cupminced onion
until
Cook mlnced
garliccloves
in
canolaoiIuntilfragrant.
Add
1
pound
of
peetedshrimptspr
nkle
with
saLt
and
pepper
and cook untrl
no
longer
pink(about
3
minutes),
Mash
an
avocado with
2
Tbspminced
shaLLot or
onion,
1
tspgarlic,
1
tsp
dicedchi[i,
a
squeeze of
Lemon
juice,
and
salt and
pepper,Serve
theshrirnp
andguacamoIe
wi
Lh
4 heated
ftour tortiILas.:it:!
116
wouel's
HEALTH
MARcH
20og
womensheatthmag.com

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->