some eats menu 2

Monday
Santa Fe Chops with Firecracker Salsa-------------------------------------

6 1-1/2 inch thick boneless pork center loin chops

1 Tsbp chili powder1 Tbsp ground cumin

1 Tbsp ground black pepper

Mix together seasonings and spread evenly on both surfaces of chops. Placechops on a kettle style grill directly over medium hot coals, lower grillhood and grill for 7-8 minutes; turn chops and grill for 7 minutes more.

Serve with Firecracker Salsa on the side.

Firecracker Salsa: In a small bowl,

stir together

1 20 oz can drained pineapple tidbits,

1 medium diced cucumber,

1 Tbsp fresh lime juice,

1 Tbsp honey, and 1 jalapeno chile, seeded and minced.

Cover and refrigerate 4-24hours to let flavors blend.

From: Nat'l Pork Products/Nat'l Pork Board


Tuesday Key Lime Chicken Breasts------------------------

chicken breasts key lime to cover

1 tbs extra virgin olive oil

a clove of minced garlic

a few fresh torn basil leaves

salt and pepper.

Let marinate several hours or overnight if possible.

Drain and eitherpan saute, grill, etc. As you saute and the chicken breasts are almost done, add some of thedrained reserved marinade and let cook and bubble in the pan over thebreasts until hot and bubbly. All the flavors blend so nicely. Note key lime juice is available in jars or may be available as freshlimes where you are and is more intense in flavor than the regularlimes available in my opinion.From: Joan Ross in rec.food.cooking


Wednesday Casual Joe ----------

Brown and crumble some ground beef with chopped onions and garlic (about an onion to a pound or a bit more of beef.) Pour off the excess grease,stir in a package of chopped spinach, cooked and well drained. Then stir in 3 or 4 beaten eggs, and stir until eggs are set. I don't even like spinach and I love this dish!
From Dana

Thursday Baba Ganoush -----------

Scott Hagnas December 2009

Baba Ganoush is a dish of Arabic origin. It can take many forms, varying from region to region. It is usually a side dish, or it can make a great topping. Traditionally, it will be used on some kind of pita bread. I find it goes well with celery sticks, tomatoes, or just eaten by itself.

Prep time: 10 minutes

Cooking time: 30 minutes

• 1 large eggplant

• 2 Tbsp tahini

• juice of half a lemon

• 2 cloves garlic

• 1 Tbsp olive oil

• 1/2 cup parsley, plus extra for garnish

• sea salt to taste

Poke the eggplant with several holes to release steam. Place on a baking sheet or dish, bake for 30 minutes at 350 degrees. Remove from the oven; allow to cool.Once the eggplant has cooled, peel it by simply pulling the skin off. If it has baked sufficiently, this should be relatively easy. You can also scoop out the pulp. Place the peeled eggplant into a food processor along with all of the other ingredients. Puree until you reach the desired consistency. Top with a few sprigs of parsley, then drizzle with olive oil.

Chill before serving.

Zone info: 4 servings at .4 carb block, 4.5 fat blocks (3.5g carb, 7g fat)

Friday

High Protein Chicken Pizza ---------------------------------------

Scott Hagnas

April 2008

This is a quick and convenient way to make pizza, and you won't have to eat any extra meat on the side in order to get in your protein! Here, we'll just use a chicken breast as the crust. After the basic directions, I provide recipes for two old favorites. You can make any style of pizza you like this way, just follow the basic guidelines.

Time: 30 minutes

For the "crust":

• 2 boneless, skinless chicken breasts

• 2 Tbsp olive oil

Pizza sauce:

• 3 Tbsp olive oil

• 2 cloves crushed garlic

• 2 Tbsp finely chopped red onion

• 1 6 oz can tomato paste

• 1 8 oz can tomato sauce

• 1 tsp black pepper

Toppings for the Italian sausage and olive pizza:

• 3 oz Italian sausage

• chopped black olives

• chopped mushrooms

• chopped red onions•

1 Tbsp tahini

Toppings for the Canadian bacon and pineapple pizza:

• 2 oz sliced Canadian bacon

• chopped pineapple

To create the "crust",

use a mallet to pound the chicken breasts into flat, thin crusts. This will take a little effort - you might not want to try this right after finishing a grueling workout of deadlifts and rope climbs! While you are pounding, preheat the oven to broil. Once you have two thin, approximately round "crusts", they are ready to bake. Spread the olive oil on a baking pan.

Brush each side of the chicken with the oil, then place the pan in the oven.

Broil for 1 1/2 minutes, then flip the chicken over and

broil for 1 1/2 minutes on the other side. Remove from the oven, and now the pizzas are ready to top.

Reduce the oven heat to 350 degrees.Meanwhile, make the pizza sauce. Warm the tomato paste and tomato sauce in a small saucepan. In a separate small skillet, saute the garlic and onion for 3 minutes, then add them to the tomato mixture. (Basil and oregano would be good additions to the recipe at this point, as well. When I prepared this, we were away from home, and I didn't have access to our spices) Mix to combine well. Simmer on low. Spread the pizza sauce on the broiled chicken "crusts". Add the toppings of your choice. Place the pizzas back into the oven, baking for around 12-15 minutes. They are then ready to slice and serve.

Zone info: This really depends on your toppings, and the size of your chicken breasts. 1 oz chicken = 1 block protein. The pizza sauce as above totals 5 carb blocks, 26 fat blocks. Add the info for your toppings to get an accurate total.

from: http://www.performancemenu.com/recipes/index.php