Maintenance Recipes

Our Greeley MRC Center started a maintenance cooking class and the recipes look yummy! I've posted some on the maintenance thread, but two actually can be used while still on the regular green menu. Here they are:

Cilantro Lime Coleslaw
1 bag of pre-shredded cabbage
1 bunch cilantro
1 diced green bell pepper
1 cup diced tomatoes - optional
1 Tbsp. lime juice
1 Tsp. olive oil
1 tsp. garlic powder
Sea salt and pepper to taste

Mix all ingredients together and chill before serving. (For maintenance, can add 1 cup diced carrot and 1/2 cup diced red onion). They did not give us the number of servings, so I would weigh as for raw veggies. As for the olive oil, 1 tsp. for a bag of cabbage shouldn't be too awful.


Cajun Chicken & Zucchini 'fries'
1 4 oz. chicken breast, cut in cubes
1 or 2 zucchini – cut in long strips
Butter buds
Cajun seasoning (see recipe below)
¼ cup water

Cajun Seasoning Mix – combine in ziplock bag or bowl:
2-1/2 Tbsp. paprika
2 Tbsp. sea salt
2 Tbsp garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp dried thyme

Spray grill or frying pan with Pam or ICBINB. Preheat grill or frying pan to medium/high. Lightly season zucchini with Butter Buds and place on preheated grill or pan. Cook until lightly browned but still crunchy. Remove from pan.

Place Cajun seasonings in a ziplock bag or bowl with water. Add chicken pieces and shake bag or stir in bowl until well seasoned. Place on grill or in pan and cook until browned. Again, I'd weigh the zucchini after cooking to get in the 4 oz.


Gma to 4: 3 Fat Chicks