Decide Health Today

General Tso's Pork

Ingredients

• 3 tbsp soy sauce
• 1 tbsp honey (or brown sugar)
• 2 tsp rice vinegar
• 1.5 tsp sesame oil
• 1.5 tsp Sriracha (adjust if needed, this is pretty spicy)
• 3 tsp cornstarch, divided
• 1/2 cup water
• 3 cups broccoli florets, cut into florets
• 1 lb lean pork tenderloin, cut into strips
• 2 tsp vegetable oil
• 2 tbsp. grated fresh ginger
• 2 garlic cloves, minced

Instructions

1. In a bowl mix together the soy sauce, honey, rice vinegar, sesame oil, Sriracha, and half the cornstarch.

2. Heat a large skillet (with cover) over medium high heat. Add 1/2 cup water and bring to a boil. Add the broccoli and cover. Cook for 3-4 minutes until tender but still crispy. Remove, set aside, and wipe skillet dry.

3. While the broccoli cooks, toss the pork with remaining cornstarch, salt, and pepper..

4. Heat the vegetable oil over medium high heat. Add the pork and cook in one layer until crispy on one side. Flip over and cook until crispy on the other side.

5. Add the ginger and garlic. Cook for 1-2 minute, stirring.

6. Add the sauce (from step 1) and cook for 2-3 minutes until it thickens up. Stir in the broccoli.

Creamy Coconut Shrimp with Tomatoes

Ingredients

• 1 tbsp coconut oil
• 1/2 cup onion
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp. basil, chopped
• 1/8 tsp. red pepper flakes (optional, to taste)
• 2 cups tomatoes, chopped
• 1 1/3 cup canned lite coconut milk (full fat for Paleo/Whole30/Low Carb)
• 2 lb. shrimp

Instructions

1. Heat the coconut oil over medium high heat.

2. Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.

3. Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.

4. Add the coconut milk and bring to a simmer. Let cook for 5 minutes.

5. Add the shrimp and cook for 5-7 minutes until pink and cooked through. Top with more basil.

Roasted Chicken and Potatoes with Broccoli

Ingredients

• 1/3 cup fat free chicken broth
• 2 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1.33 lbs boneless skinless chicken breast (cut into cutlets)
• 1 lb potatoes, cut into wedges
• 1 lb broccoli

Instructions

1. Preheat the oven to 425 degrees.

2. Mix together the chicken broth, melted butter, garlic, and Italian seasoning.

3. Carefully cut the potato into wedges. I like to cut the potato in half and then cut each half into 4-5 wedges. This ensures they will cook fully. Toss with half of the chicken broth and butter mixture. Spread out onto a baking sheet, sprayed with cooking spray, in a single layer. Season with salt and pepper. Place in the oven for 15 minutes.

4. While the potatoes cook, toss the chicken and broccoli with the remaining chicken broth and butter mixture. If you have large chicken breasts, cut them in half horizontally so that they will cook in the allotted time.

5. Remove the sheet pan from the oven. Carefully push the potatoes to one side. Usually, I flip them at this point. Add the chicken and broccoli to the pan. Season with salt and pepper. Return to the oven and cook for 12-15 minutes until everything is fully cooked.