This week we are joined by Tim from the Tastes Like Burning Podcast. The differences in the way men and women diet are discussed. As always we have a motivational thought or two and some recipes.
Nutty Burgers: from Fire Fighter Cindy
1 1/2 pounds of ground beef 1 cup bread crumbs
1 onion finely chopped 1/3 cup grated parmesan cheese
1 clove of garlic minced
Mix all ingredients together and form your patties. Grill or broil to taste.
Maple-Glazed Salmon: from The Canadian Living Test Kitchen
1/4 cup maple syrup
4 tsp grainy mustard
4 tsp soy sauce
2 pounds salmon fillet, skinned
In small bowl, combine maple syrup, mustard and soy sauce. Arrange salmon on foil or parchment paper lined rimmed baking sheet; spoon glaze over fish.
Bake i center of 400 degree convection oven until fish flakes easily when tested, 8 to 10 minutes. Using 2 lifters, transfer to warmed serving platter.
Conventional oven: Center rack at 425 degrees for 12 minutes
TIM: CHICKEN TORTILLA SOUP
+ 1 Medium White Onion finely diced
+ 1 Large Yellow Squash quartered and chopped
1 Large Zucchini halved and chopped
1 to 2 Medium to Large Jalapeños finely diced
1 small bag julienned carrots
4 Medium to large Tomatoes cut into small to medium cubes
2 Large or 3 Medium Avocados cut into small to medium cubes
1 Large and 1 Regular Can of Chicken Stock
1 Can Baby Corn chopped
1 lb Fajita Chicken Dark meat or chicken breast for the healthy version
1-2 teaspoons Cumin (or to taste)
1 teaspoon Garlic Salt (or to taste)
1 teaspoon salt (or to tastes)
Tostada Shells (or you can use your favorite Corn Tortilla Chips) Perhaps baked chips?
Optional 2 heaping table spoons of sour crème (regular, lite or fat free)
(or you can use your favorite Corn Tortilla Chips)
Marinade the chicken according to the marinade’s instructions and set aside.Or by pre seasoned fajita chicken.
Heat the cans of chicken stock in a stockpot at medium high on the stove while prepping the veggies. Sprinkle a light coating of cumin and garlic salt over the surface and add about a teaspoon of salt (more or less to taste).
Finely dice the onion and jalapenos. Slice or julienne the carrots. Cube the squash, zucchini, avocados, and tomatoes. Drain and slice the baby corn. Add all the veggies except the avocado and tomatoes to the stock, cover, and simmer over medium heat.
While the veggies simmer, cook the chicken however you see fit (whether grilled, broiled, or on a Foreman Grill).
Once the chicken is cooked, cube and add it to the simmering pot. Simmer an additional 5 to 10 minutes.
Remove the soup from heat and add the avocado and tomatoes. Serve in large soup bowls over strips of corn tortillas and/or corn tostada shells. Enjoy!