EXPO RECIPE LIST
BREAKFAST
- Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
- Vegetable and sausage Fritata
- Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
LUNCH
- Homemade Salmon Burger with Asian Slaw
- Ginger Skirt Steak / Chicken / Tofu Wrap with Jicama, Red Apple and Mint Salad
- Country Style Vegetable Soup with Roast Turkey Sandwich
- Butternut Squash Soup with warm Mediterranean Chicken / Tofu Salad
DINNER
- Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
- Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
- Moroccan Crusted Beef Filet, Steamed Brocolli, Roast Garlic Sweet Potatoes
- Homemade pita chips w/ hummus
- Tuna / chicken salad w/ brown rice crackers
- Fresh crudite w/ cucumber mint cottage cheese dip
- Selection of raw nuts (almonds, pumpkin, cashew) w/ fresh fruit
- Myoplex protein shakes (strawberry, chocolate, vanilla)
Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
(2 servings) Print
Recipe |
1 Tablespoon wholegrain mustard
1 teaspoon honey 1 orange – zested
1/4 teaspoon fresh ginger - grated
8 ounces baby carrots
1/4 teaspoon cumin
1/2 pound red potatoes
2 Tablespoon scallion - chopped
1/4 cup chicken broth
Pre-heat oven to 375 degrees. Marinate chicken in honey, ginger, orange zest and mustard for at least one hour and refrigerate. Clean carrots by removing stalks and wash. If they are large, they may need to be peeled. Toss carrots in olive oil, cumin, salt and pepper and roast in oven until tender, but not over-cooked. Check after 10 minutes. Quarter potatoes and toss with some olive oil, salt and pepper and roast along with carrots. When potatoes are cooked (approximately 20 minutes) place in a bowl and add some chicken stock to mash. Season to taste. Once desired consistency is achieved, add chopped scallions. To finish, simply roast or broil chicken and serve with portion of rice and carrots. Enjoy!
