fit and healthy

Easy Lentil Shepherd’s Pie (vegetarian) Recipe

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Ingredients 1 cup brown lentils or green lentils 3-4 cups vegetable broth or beef broth if not making vegetarian 2 teaspoons olive oil 1/2 cup onion chopped 1 cup chopped mushrooms about 4 oz 1 carrot chopped 1 rib celery chopped 1/2 cup frozen peas defrosted 1/2 tablespoon flour 3 tablespoons red wine 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired) 3 tablespoons tomato paste 2 tablespoons parsley chopped salt & pepper to taste 2 1/2 cups prepared mashed potatoes Instructions Preheat oven to 400°F. Combine lentils and … Read more

Chef John’s Grilled Garlic and Herb Shrimp Recipe

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Ingredients 1 1/2 teaspoons kosher salt 1/2 teaspoon lemon zest 3 cloves garlic, thinly sliced 3 tablespoons chopped fresh basil leaves 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh lemon thyme leaves 4 tablespoons olive oil, divided, or as needed 2 pounds extra large shrimp (16-20), peeled … Read more

Beef Kabobs Recipe

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Ingredients 1 1/2 pounds sirloin steak 2 bell peppers 1 large red onion 1/2 cup oil 1/4 cup Worcestershire sauce 2 Tablespoons soy sauce low sodium 2 Tablespoons apple cider vinegar 1 Tablespoon garlic powder 1 Tablespoon honey 1 teaspoon onion powder 1/2 teaspoon chipotle chili powder optional, for a bit of kick Instructions Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5″). In a large freezer bag or storage container, stir together the … Read more

Sweet, Hot Mustard Slaw Recipe

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Ingredients

For the Dressing:

Instructions

  1. Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
  2. Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
  3. Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

Nutrition Facts

Calories: 156
                                       % Daily Value *
Total Fat: 17 %
Saturated Fat: 
Cholesterol: 2 %
Sodium: 71 %
Potassium: 6 %
Total Carbohydrates: 4 %
Dietary Fiber: 12 %
Protein: 3 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: