Easy Delicious Healthy Recipes
Posted on 14 October 2017
1. Easy Balsamic Beef Pot Roast
This super easy and very delicious Beef Pot Roast can be made on the stove, in the slow cooker or in a pressure cooker.
Serves: 4 | Serve with cauliflower mash for a complete supper meal
• One boneless chuck roast, approximately 3 lbs.
• 1 Tbsp IP salt
• 1 tsp black ground pepper
• 1 tsp garlic powder
• ¼ cup of IP balsamic vinaigrette dressing
• 2 cups water
• 1 tsp of onion powder
• ¼ tsp xanthan gum or 1 tsp of IP potato puree
• Fresh parsley, chopped to garnish
1. Season the Chuck roast with salt, pepper, garlic and onion powder on both sides.
2. In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
3. Add the water to the pan. Bring to a boil.
4. Cover and simmer on low for 3 to 4 hours.
5. Carefully remove the meat from the pan to a large bowl. Break carefully into chunks and remove any large pieces of fat or other refuse.
6. Whisk the xanthan gum or potato puree into the broth and add the meat back to the pan.
7. Serve over Cauliflower Mash, garnished with lots of fresh chopped parsley.
2. Seared Scallops with Steamed Brussels Sprout Leaves
This elegant entree will be simple to serve on Valentine’s Day or any other romantic night and stay the course. The combination of ginger and soy sauce in this scallop dish is an unusual yet perfect pairing with steamed brussels sprout leaves.
• 1 lb. brussels sprouts, trimmed
• 5 tbsp. olive oil
• 8 medium sea scallops (about 1 lb.)
• salt and freshly ground black pepper, to taste
• 1 tbsp. fresh lemon juice, plus zest of 1 lemon
• 4 tbsp. unsalted butter
• 1 (1½") piece ginger, peeled and grated
• 1 tbsp. soy sauce
1. Using a paring knife, and working with 1 sprout at a time, insert the tip of the knife just outside the stem end of the sprout and twist the sprout around the knife to release the core. Using your fingers, separate individual leaves and set aside; discard cores.
2. Heat 2 tbsp. oil in a 12" non-stick skillet over high. Season scallops with salt and pepper; cook, flipping once, until browned, 4–6 minutes. Meanwhile, bring a 4-qt. saucepan of salted water to a boil. Cook leaves 1 minute; drain and transfer to a bowl. Stir in remaining olive oil, the lemon juice, salt, and pepper. Divide scallops and leaves between plates; keep warm. Add butter to skillet and melt over medium-high; cook ginger 1 minute. Stir in soy sauce and pepper; spoon sauce over scallops and garnish with lemon zest.
3. Arugula Salad with Sweet-Lemon Dressing and Grilled Chicken
Citrus dressings always win in my book. We are making this with lemon juice, olive oil and WF pancake syrup to make it delectable and phase 1 perfect. I don’t like too much oil in my dressings, so this version takes the bite off the lemon juice instead of adding more oil.
Serves: 3 | Add your favorite veggies
• 3 7oz grilled chicken breast (any flavor will work
great with salad & dressing)
For the dressing:
• 1 ½ Tbsp WF pancake syrup
• 1/3 cup freshly squeezed lemon juice
• 2 ½ Tbsp olive oil
• sprinkle of salt and pepper (to taste)
For the salad:
• 3 cups arugula
• 10-15 grape tomatoes, halved if desired
1. To make the dressing, microwave the WF syrup in a small microwave-safe bowl for 10 seconds. Whisk in the lemon juice, olive oil, and a sprinkle of salt and pepper.
2. Combine all salad ingredients in a large salad bowl. Pour salad dressing over the top. Toss to combine. Top with grilled chicken. Enjoy!