Dinner Total Body - Kalev Fitness Solution

Low Carb Chicken Carbonara Recipe

INGREDIENTS

  • 6 oz chicken breast
  • 1 cup spaghetti squash, cooked
  • 2 oz mushrooms
  • ¼ cup tomatoes
  • 1 oz white wine
  • 2 tbsp arrowroot starch
  • ½ cup whole milk
  • ¼ cup snow peas
  • 1 tsp garlic
  • 1 tsp thyme
  • 1 tbsp olive oil
  • Sea Salt & Pepper to taste

COOKING INSTRUCTIONS

  1. Preheat oven to 300F
  2. Add oil to saute pan and set on medium-high heat
  3. Season chicken with salt, pepper and desired seasonings. Italian seasoning is my personal choice!
  4. Once oil is close to reaching its smoke-point (or when you see ripples in oil), add chicken and sear each side until golden brown. Remove from pan and put on baking sheet and into the oven
  5. Place saute pan back onto heat and start deglazing pan with tomatoes. After a few seconds, add garlic, mushrooms, and snow peas. Saute until fragrant and mushrooms are golden brown. Deglaze again with white wine and let cook until all wine has dissipated
  6. Add milk and reduce by half, then add Arrowroot (mixed into a slurry with some water) and thicken until desired consistency is reached
  7. Remove chicken from oven when internal temperature of 160F is reached. Let rest until it reaches 165F
  8. While chicken rests, toss spaghetti squash into sauce
  9. Serve baked chicken on top of sauced spaghetti squash and enjoy!

SERVING SUGGESTIONS

Serves 1.

 


 

Bodybuilders Lean Beef Enchiladas Recipes

INGREDIENTS

  • 3 Low-Carb/High-Protein Tortillas
  • 4oz Lean Ground Beef*
  • ¼ cup No Salt Added Black Beans, drained and rinsed
  • ¼ cup Red or Green Enchilada Sauce
  • 2 tbsp. Diced Green Chiles
  • ¼ cup Low-Fat Mexican Blend Cheese
  • Salt & Pepper, as desired
  • Green Onions, if desired

COOKING INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a skillet over medium heat, saute ground beef until cooked
  3. Add in diced chiles, salt & pepper
  4. Transfer meat to a bowl and add in beans
  5. Spread half of the enchilada sauce on the bottom of an oven safe dish
  6. Divide the meat and bean mixture evenly down the middle of the 3 tortillas
  7. Sprinkle with half of the cheese
  8. Roll up tightly and place seam side down in the dish
  9. Spread remaining enchilada sauce on top
  10. Sprinkle with remaining cheese
  11. Bake for ~10-12 minutes
  12. Finish off with green onions, diced avocado or a dollop or greek yogurt, if desired

Notes:

* Beef can easily be substituted with ground turkey or chicken breast, shredded chicken breast, tofu or all beans

SERVING SUGGESTIONS

Entire Recipe is 1 Serving.

 


 

Beef Chop Suey Recipe

INGREDIENTS

  • 7 oz beef , fat trimmed. (you can use lean ground beef if you like)
  • 6 large egg whites
  • 1 large onion, chopped
  • 3 cups Danish raw cabbage
  • 2.5 stripes celery
  • 2 cups of thin sliced mushrooms
  • 1.5 cups mature soybean
  • 2 cups Chinese canned water chestnut
  • 2 tsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1/2 cup broth bouillon canned, ready to serve , beef

COOKING INSTRUCTIONS

You will need 2 large non-stick frying pans. In the first frying pan add the olive oil and beef and cook until the beef is brown. Don’t cook for too long, the beef will go tough and chewy.

While the beef is cooking, in the second frying pan, add 2 tablespoons of olive oil, cabbage, celery, mushrooms, water chestnuts, soybean, vinegar and onion. Cook until entire mixture is hot, and the onions have softened. Now add the soy sauce, beef stock and cooked beef. Cook this mixture for 5-10 minutes.

SERVING SUGGESTIONS

Serve hot in a large bowl. For extra carbs add brown rice or pasta as a side.

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