![](https://nutritionistinboston.com/wp-content/uploads/2021/01/orange-chicken-150x150.jpg)
ORANGE CHICKEN:
- Simmer equal parts sugar free orange marmalade + soy sauce + honey + orange juice until it is thick. Add cubed chicken breast (or shrimp) and broccoli crowns in frying pan until cooked through. Optionally top with a lemon slice.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/chili-150x150.jpg)
CHILI:
- In a large pot or dutch oven: simmer: 1 can Tomato Sauce, 1 can beans, 1 can corn, 2TBS chili powder, 2TBS cumin, salt, pepper, garlic. Add diced green peppers and 1lb ground beef or ground turkey (90/10).
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/pexels-alesia-kozik-6546034-150x150.jpg)
FALAFEL WITH TZATZIKI:
- Mash 1 can of chickpeas, diced onion, parsley, 1 egg, 1 TBS flour, and cumin into a paste. Mold into patties and bake at 350F for 20 minutes.
- Stuff pitas with falafel, tzatziki (see below), dark greens, cucumber, tomato
- Tzatziki: mix greek yogurt, fresh dill, cut up cucumber, and lemon juice. Use as sauce for falafel.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/fish-taco-150x150.jpg)
FISH TACOS WITH MANGO SALSA
- Mix chopped fresh cilantro, diced cucumber, diced mango (frozen or fresh), diced onion, squeeze of lime. Bake any fish of your choice. Enjoy in a Tortilla with sour cream or greek yogurt and fresh salsa.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/poboy-150x150.jpg)
FRIED FISH PO’BOY
- Dip sliced frozen fish in egg wash. Coat in breadcrumbs. Bake on baking sheet at 350 for 20min. Place into a sub roll or wrap. Add lettuce, tomato and Tartar: mayo and relish.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/zuc-fritter-150x150.jpg)
ZUCCHINI CAKES
- Shred 2-3 zucchinis and squeeze out the water. Mix it bread crumbs and an egg (salt and pepper to taste) Form into patties and pan fry til cooked. Serve with Yogurt/dill sauce.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/eggplant-parm-150x150.jpg)
EGGPLANT OR CHICKEN PARM
- Slice egg plant /chicken and dip in egg wash. Dip it in bread crumbs. Bake at 350 for 25 min or until crispy. Top with jar of tomato sauce and cheese.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/southwest-salad-150x150.jpg)
SOUTHWEST SALAD
- 1 can black beans, 1 can corn, diced fresh tomato, feta cheese crumbles, onion, lime juice, fresh cilantro. Serve as is, or with chicken/beef in a wrap
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/haddock-150x146.jpg)
COCONUT CILANTRO FISH
- 1 large can coconut milk, fresh cilantro, squeeze of lime juice and sauté with haddock or white fish. Serve with rice and veggie.
![](https://nutritionistinboston.com/wp-content/uploads/2021/01/pork-and-pineapple-coconut-curry-xl-blog0216-150x150.jpg)
COCONUT PORK
- In large dutch oven mix a can of coconut milk, some chicken stock, chopped lemongrass, salt, and a scoop of green curry paste. Simmer with carrots, peppers, and pork for 30 min.