I know losing weight and cutting back on refined carbs or fried foods is a battle. However, you cannot remove protein completely from your diet. Eliminating animal proteins can have some quite surprising effects on your overall health. So, if you really want to avoid weight gain and still remain healthy, here are some budget-friendly meat recipes you can add to your healthy dinner routine.
Grilled Chicken Caesar Salad
Ingredients you’ll need:
- Around 300 – 350 grams of chicken breast
- 3-5 leaves of lettuce
- 1 red bell pepper
- 1 onion, sliced
- 1 avocado
- 1 teaspoon of sugar
- ½ teaspoon of salt
- 4 tablespoons of grated cheese
- 1 tablespoon of vinegar
- 2 tablespoons of olive oil
- Black pepper (optional)
Instructions to make the Grilled Chicken Caesar Salad
Step 1: You start by cutting the chicken breast into reasonable bite-sized pieces. Then, season with sugar, salt, olive oil, vinegar and black pepper. Leave it for about 5 minutes.
Step 2: Now, take the vegetables and cut them into reasonable bite-sized pieces. Put them in a salad bowl.
Step 3: In a non-oiled frying pan, cook the marinated chicken on medium heat and then remove it from heat and add it on top of the veggies.
Step 4: Once you’ve combined all the ingredients properly, add some grate cheese on top and serve fresh.
Reviews:
“This was fantastic! I work at a restaurant and they serve premarinated chicken breast for their c-salad and I always wanted to duplicate it, lets just say, this recipe is up to par or better. I followed the recipe as is, except I also added onion salt and blk pepper. I’ve actually made chicken like this before, but for some reason, this tasted much better (maybe it’s because I cooked it over my new cast iron skillet). Anyhow, I just used the chicken, didn’t follow the salad part, I like my own (romaine, carrots, red onions, feta, croutons, pepperocinis, tomatoes and cumcumber). I made a lot of the chicken, diced them up and froze them, so whenever I feel like a salad, it’s ready to go in no time. Thanks for this keeper!” – From Anonymous
Asian Beef and Vegetable Stir-Fry
Ingredients you’ll need:
- 1 pound of beep sirloin steak boneless
- 4 cups of mix fresh vegetable including peas, broccoli florets, bell peppers and carrots
- 1-2 tablespoons of dry-roasted peanuts
- 2 cups of hot uncooked rice
- 1/8 teaspoon of crushed red pepper
- 1 clove of garlic, minced
- ½ cup of stir fry sauce
Instructions to make the Asian Beef and Vegetable Stir-Fry
Step 1: You start by cutting the beef steak in half and then cutting it into ¼ inch-thick strips.
Step 2: Now, in a large skillet, add the vegetables and some water (around 2-3 tablespoons). Cover and let it cook on medium heat for around 5 minutes.
Step 3: Once you’ve drained the vegetables, heat the same pan and add the beef along with garlic and let it cook for about 3-5 minutes on medium heat.
Step 4: Now, add the vegetables, sir-fry sauce along with the crushed red pepper. Combine all the ingredients. Turn off the heat and then sprinkle some peanuts on top and serve with hot rice.
Reviews:
“The first time I made this with beef and used Kikkoman’s Stir Fry Sauce – which my husband loved but I wasn’t too happy with the sauce. The second and third time I made this with pork and Kikkoman’s Sweet & Sour Sauce (along with some pineapple chunks to please the kids) – we all liked it very much and my three year old kept saying, “There’s something about this taste that I like!!!” Next time I’m going to try the Orange Ginger Sauce and toss in some mandarin oranges. This recipe is so versatile and we love the fresh veggies!! Yum!” – From Tiffany
“One of the best stir-fryes I ever made. I had some leftover cooked steak from the night before which I sliced in thin strips. If you don’t have Kikkoman sauce, you find plenty of recipes for stir-fry sauces on the web. Mine added ginger, garlic, soy sauce, honey, sesame oil and rice vinegar to the recipe. A keeper!” –From O
“This was absolutely wonderful! Has nice added heat with the pepper flakes. I substituted rice with cauliflower and it was fantastic. Thank you for sharing this recipe!” – From Mary Harris
