Fitness Xpress University » Recipe of the Week http://fitnessxpressu.com Bringing Top Level Training into your Home. Tue, 04 Dec 2007 17:55:56 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Artichoke Crab Dip http://fitnessxpressu.com/recipe-of-the-week/artichoke-crab-dip/ http://fitnessxpressu.com/recipe-of-the-week/artichoke-crab-dip/#comments Thu, 11 Oct 2007 20:46:15 +0000 Mark http://fitnessxpressu.com/recipe-of-the-week/artichoke-crab-dip/

INGREDIENTS

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can artichoke hearts in water, drained
  • 1/2 teaspoon Old Bay ™ Seasoning
  • 1/2 pound fresh crabmeat, picked over for cartilage and shell fragments

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
  3. Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 84

  • Total Fat: 6.6g
  • Cholesterol: 28mg
  • Sodium: 215mg
  • Total Carbs: 2.3g
  • Dietary Fiber: 0.6g
  • Protein: 4.1g
]]> http://fitnessxpressu.com/recipe-of-the-week/artichoke-crab-dip/feed/ 0 BBQ Pork for Sandwiches http://fitnessxpressu.com/recipe-of-the-week/bbq-pork-for-sandwiches/ http://fitnessxpressu.com/recipe-of-the-week/bbq-pork-for-sandwiches/#comments Thu, 11 Oct 2007 20:43:46 +0000 Mark http://fitnessxpressu.com/recipe-of-the-week/bbq-pork-for-sandwiches/

pork.jpg

INGREDIENTS

  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs
  • 1 (18 ounce) bottle barbeque sauce

 

 

 

 

DIRECTIONS

  1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 323

  • Total Fat: 18.8g
  • Cholesterol: 83mg
  • Sodium: 496mg
  • Total Carbs: 5.4g
  • Dietary Fiber: 0.5g
  • Protein: 31g
]]> http://fitnessxpressu.com/recipe-of-the-week/bbq-pork-for-sandwiches/feed/ 0 Calypso Black Bean Soup http://fitnessxpressu.com/recipe-of-the-week/calypso-black-bean-soup/ http://fitnessxpressu.com/recipe-of-the-week/calypso-black-bean-soup/#comments Thu, 11 Oct 2007 20:40:27 +0000 Mark http://fitnessxpressu.com/recipe-of-the-week/calypso-black-bean-soup/

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 sweet onion, minced
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 mango – peeled, seeded and diced
  • 1 banana, peeled and sliced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
  • 1 (15 ounce) can light coconut milk
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 1/2 cup sour cream, for garnish
  • 1/2 cup chopped red bell peppers, for garnish

 

 

 

 

DIRECTIONS

  1. Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
  2. Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 245

  • Total Fat: 10.2g
  • Cholesterol: 6mg
  • Sodium: 612mg
  • Total Carbs: 31.2g
  • Dietary Fiber: 9.4g
  • Protein: 8.6g
]]> http://fitnessxpressu.com/recipe-of-the-week/calypso-black-bean-soup/feed/ 0 Balsamic and Rosemary Grilled Salmon http://fitnessxpressu.com/recipe-of-the-week/balsamic-and-rosemary-grilled-salmon/ http://fitnessxpressu.com/recipe-of-the-week/balsamic-and-rosemary-grilled-salmon/#comments Thu, 11 Oct 2007 20:33:42 +0000 Mark http://fitnessxpressu.com/recipe-of-the-week/balsamic-and-rosemary-grilled-salmon/

INGREDIENTS

  • 4 (4 ounce) wild salmon fillets
  • sea salt to taste
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary, minced

DIRECTIONS

 

 

 

 

  1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 280

  • Total Fat: 21.1g
  • Cholesterol: 56mg
  • Sodium: 160mg
  • Total Carbs: 2.2g
  • Dietary Fiber: 0.1g
  • Protein: 19.7g
]]> http://fitnessxpressu.com/recipe-of-the-week/balsamic-and-rosemary-grilled-salmon/feed/ 0 Pan Seared Salmon http://fitnessxpressu.com/recipe-of-the-week/pan-seared-salmon/ http://fitnessxpressu.com/recipe-of-the-week/pan-seared-salmon/#comments Thu, 11 Oct 2007 20:25:32 +0000 Mark http://fitnessxpressu.com/uncategorized/pan-seared-salmon/

salmon.jpg

   

INGREDIENTS

  • 4 (6 ounce) fillets of wild salmon
  • 2 tablespoons olive oil
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices lemon

DIRECTIONS

  1. Preheat a large heavy skillet over medium heat for 3 minutes.
  2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  3. Transfer salmon to individual plates, and garnish with lemon slices.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 371

  • Total Fat: 25.1g
  • Cholesterol: 99mg
  • Sodium: 300mg
  • Total Carbs: 1.7g
  •     Dietary Fiber: 0.8g
  • Protein: 33.7g
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