• ROYNN

10 Israelite Dinners To Lose Weight With Are Israelite Diet Plan

Updated: Sep 3, 2019


10 ISRAELITE DINNERS
















Table of Contents

Israelite Fish Stew....................................................................................................................... 3

Oven Chicken Parmesan.......................................................................................................... 5

Israelite Quiche............................................................................................................................ 7

Easy Israelite Chili .......................................................................................................................9

Beef Bourguignon. .....................................................................................................................11

Turkey Taco Skillet. ...................................................................................................................14

Glazed Salmon Fillets. ..............................................................................................................16

Israelite Beef Stew.................................................................................................................... 18

Israelite Zoodles ......................................................................................................................20

Stuffed Pepper Soup. ..............................................................................................................22





Israelite Fish Stew



PREP TIME: 20 minutes

COOK TIME: 25 minutes

SERVINGS: 4

Ingredients:

· 2 tbsp olive oil

· ½ tsp sea salt

· 14 ounce unsweetened coconut milk

· 1 tsp paprika

· 1 can (14 ounce) diced tomatoes (drained)

· ½ cup low sodium chicken bone broth

· 2 pound cod (sliced into 2 inch pieces)

· ½ medium onion (chopped)




· 2 red bell pepper (chopped)

· 1 tsp ground black pepper

· 1 lime (juiced)

· 3 garlic cloves (minced)

Garnish:

· Chopped fresh parsley to taste

Directions:

1. In a large mixing bowl, combine the paprika, garlic, salt, ground black pepper and lime juice.

2. Add the chopped cod and toss until the cod pieces are all coated.

3. Cover the bowl and place it in a refrigerator and refrigerate for about 20 minutes.

4. Meanwhile, heat up the olive oil in a pot over high to medium heat.

5. Once the oil is hot, add the chopped onion and chopped red bell pepper. Saute for about 5 minutes or until the onion is tender and slightly browned, stirring frequently.

6. Add the diced tomatoes and cook for about 2 minutes.

7. Add the marinated cod and pour in the coconut milk and bone broth.

8. Bring to a boil, reduce the heat and let the stew simmer for about 10 minutes or until the flesh of the cod fish starts to flake.

9. Remove the skillet from heat.

10.Serve into bowl and garnish with chopped fresh parsley.

Nutritional Facts:

Per serving: 516 calories; 25.7 g total fat (16.3 g saturated fat); 125 mg cholesterol; 587 mg sodium; 731 mg potassium; 16.4 g carbohydrates; 2.4 g dietary fiber; 7.2 g sugars; 55.3 g protein




Oven Chicken Parmesan




PREP TIME: 10 minutes

COOK TIME: 25 minutes

SERVINGS: 4

Ingredients:

· 4 thin slices chicken breast

· 1 cup grated mozzarella cheese

· 2 large eggs

· ½ cup marinara

· 2 cups finely crushed pork rind

· ½ tsp onion powder

· ½ cup powdered parmesan

· 1 tsp garlic powder

· 1 tsp seasoning salt





· ½ tsp paprika

Garnish:

· Chopped fresh parsley

Directions:

1. Preheat the oven to 175°C and grease a large cookie sheet.

2. In a mixing bowl, mix the pork rind, seasoning salt, paprika, pepper, garlic powder, onion powder and parmesan.

3. Break the eggs into another mixing bowl and whisk.

4. Pick each of the chicken breast slices and dip it into the egg mixture and then the pork rind mixture. Make sure each chicken breast slice is well coated.

5. Arrange the coated chicken breast slices into the greased cookie sheet.

6. Place the cookie sheet in the oven and bake for about 15 to 20 minutes.

7. After the baking circle, remove the baking sheet from the oven and spread the marinara over the chicken.

8. Top with mozzarella cheese and return the cookie sheet to the oven.

9. Bake for another 5 minutes to melt the cheese.

10.Remove the chicken from the oven.

11.Serve and garnish with chopped fresh parsley. Serve alone or serve over zucchini noodles.

Nutritional facts:

Per serving: 548 calories; 28.3 g total fat (11.4 g saturated fat); 235 mg cholesterol; 1786 mg sodium; 4 g carbohydrate; 0.2 g dietary fiber; 0.5 g sugars; 69.5 g protein





Israelite Quiche




PREP TIME: 10 minutes

COOK TIME: 45 minutes

SERVINGS: 6

Ingredients:

· 12 tbsp unsalted butter (soften)

· 12 large eggs

· 8 ounces grated cheddar cheese (divided)

· 4 ounces cream cheese

· ½ tsp salt or to taste

· ½ tsp ground black pepper or to taste

· 1 yellow onion (diced)

· 1 green bell pepper (chopped)

· 3 cups broccoli florets (chopped)




· 1 tbsp olive oil

Directions:

1. Preheat the oven to 325°F (165°C).

2. Heat up the olive oil in a skillet over high heat.

3. Add the chopped onion, broccoli and green pepper. Cook for about 8 minutes, stirring constantly.

4. Remove the skillet from heat.

5. Process the egg and cheese in a food processor, adding the melted butter in bit while processing.

6. Combine 4 ounce grated cheddar cheese, salt and pepper in a quiche pan.

7. Toss the cooked vegetable into the pan and mix.

8. Pour the egg mixture over the ingredients in the quiche pan.

9. Sprinkle the remaining grated cheese over it.

10.Place the pan in the preheated oven and bake for 45 minutes.

11.After the cooking circle, transfer the quiche to a rack to cool.

12.Slice and serve.

Nutritional Facts:

Per serving: 615 calories; 54.7 g total fat (30.1 g saturated fat); 494 mg cholesterol; 804 mg sodium; 411 mg potassium; 8.1 g carbohydrate; 1.9 g dietary fiber; 3.6 g sugars; 25.4 g protein





Easy Israelite Chili




PREP TIME: 20 minutes

COOK TIME: 1 hour 30 minutes

SERVINGS: 5

Ingredients:

· 1 tbsp chili powder

· Medium roma tomato (chopped)

· 30 ounce lean ground beef

· 1 medium onion (chopped)

· 1 small green bell pepper (chopped)

· 2 cups low sodium chicken broth




· 2 medium jalapeno pepper (thinly sliced)

· 3 garlic cloves (minced)

· 5 slices bacon (chopped)

· 2 tsp cumin

· 1 tsp oregano

· ½ tsp ground black pepper or to taste

· ½ tsp Italian seasoning

· 1 tsp pink salt

· 1 tsp Worcestershire sauce

Directions:

1. Heat up a large Dutch oven over medium to high heat.

2. Add the bacon and saute until it is crispy, stirring often.

3. Add the ground beef and break it apart.

4. Saute until the ground beef turns golden brown.

5. Add the garlic, green pepper, jalapeno, tomato and onion. Cook until the onion is tender, stirring often.

6. Pour in the chicken broth and stir in the salt, Worcestershire sauce, Italian seasoning, pepper, cumin, oregano and chili powder.

7. Bring to a boil, reduce the heat, cover the pot and let the chili simmer for about 1 hour and 30 minutes.

8. Remove the cover and cook for a few minutes, until most of the liquid is reduced.

9. Remove the Dutch oven from heat and serve.

10.Enjoy.

Nutritional Facts:

Per serving: 563 calories; 27.3 g total fat (9.3 g saturated fat); 194 mg cholesterol; 1163 mg sodium; 1075 mg potassium; 8.1 g carbohydrates; 1.9 g dietary fiber; 3.1 g sugars; 67.7 g protein.





Beef Bourguignon




PREP TIME: 45 minutes

COOK TIME: 4 hours

SERVINGS: 12

Ingredients:

· 1 tsp smoked paprika

· 2 tbsp butter

· 1 tsp salt

· 1 tbsp fresh rosemary

· 1 tbsp fresh thyme



· 1 tbsp fresh cracked pepper

· 6 cups low sodium beef broth

· 4 pound beef chuck roast (cubed)

· 1 pound bacon (cut into 2 inch chunks)

· 2 cups dry red wine

· 6 cloves garlic (chopped)

· 2 pints mushrooms (slightly chopped)

· 2 tbsp Worcestershire sauce

· 2 tbsp tomato paste

· 2 cups chopped onions

· 2 cups sliced carrot

Directions:

1. Preheat the oven to 175°C.

2. Heat up a nonstick Dutch oven over medium to high heat.

3. Add the bacon and saute until the bacon is crispy, stirring often.

4. Use a slotted spoon to transfer the bacon to a paper towel lined plate to drain.

5. Add the carrot, onion, garlic, rosemary, thyme, cracked pepper and paprika. Saute until the veggies are tender and the onion pieces turn golden brown.

6. Add the tomato paste and cook for 1 more minute.

7. Use a spoon to transfer the cooked vegetables to a separate bowl. Set aside.

8. Add the cubed beef chuck to the pot and sear until browned.

9. Pour in the beef broth and stir in the Worcestershire sauce and red wine.

10.Stir with a wooden spoon, scraping the bottom and sides of the pot while stirring.

11.Stir in the roasted vegetable and crispy bacon.

12.Bring to a boil and simmer for a few minutes.

13.Cover the Dutch oven and place it in the preheated oven.

14.Bake for about 2 to 3 hour until the beef is just tender, stirring the bourguignon every 30 minutes.




15. Meanwhile, melt the butter in a frying pan over medium to high heat.

16. Add the mushrooms and saute until the mushrooms are just tender. Set aside.

17. Once the beef is tender, remove the pot from the oven and stir in the mushrooms.

18. Return the Dutch to the stove top and cook for about 20 minutes, uncovered.

19. Remove the pot from the heat and leave the bourguignon to cool for about 10 minutes.

20. Uncover the Dutch oven and serve into bowls. Enjoy!

Nutritional Facts:

Per serving: 578 calories; 31.2 g total fat (11.3 g saturated fat); 154 mg cholesterol; 1598 mg sodium; 1073 mg potassium; 8.4 g carbohydrates; 1.5 g dietary fiber; 3.7 g sugars; 58.4 g protein





Turkey Taco Skillet


PREP TIME: 5 minutes

COOK TIME: 25 minutes

SERVINGS: 2

Ingredients:

· 1 tbsp olive oil

· 1 tsp paprika

· 1tsp oregano

· 1 tsp cumin

· ½ red onion (finely chopped)

· 1 red bell pepper (sliced)

· 2/3 pound ground turkey

· 1/3 cup shredded Mexican blend cheese

Garnish:




· Chopped fresh cilantro

· Sour cream

Directions:

1. Heat up a large skillet over medium to high heat and add the olive oil.

2. Once the oil is hot, add the onion and saute until it is tender.

3. Add the ground beef, break it apart and saute until it is browned.

4. Stir in the paprika, red bell pepper, green pepper, cumin, and oregano. Cook until the onion is tender.

5. Add the cheese and stir cook until it is melted and incorporated.

6. Remove the skillet from heat and serve into plate.

7. Top with sour cream and chopped fresh parsley.

Nutritional Facts:

Per serving: 485 calories; 32.1 g total fat (8.8 g saturated fat); 180 mg cholesterol; 418 mg sodium; 629 mg potassium; 8.9 g carbohydrate; 2 g dietary fiber; 4.9 g sugars; 47.5 g protein




Glazed Salmon Fillets




PREP TIME: 4 minutes

COOK TIME: 6 minutes

SERVINGS: 4

Ingredients:

· 4 (6 ounce each) salmon fillets

· ¼ cup almond flour

· 2 tbsp olive oil

· 1/3 cup sugar free maple syrup

· Juice from 1 medium lime

· 2 tbsp coconut aminos sauce

· 1/8 tsp black pepper

· ½ tsp sea salt

Garnish




· 1 tbsp chopped fresh chives

Directions:

1. In a small bowl, combine the maple and coconut aminos sauce. Stir thoroughly.

2. Season both sides of the fillets with salt and pepper.

3. Rub the flour on the edges of the salmon fillets.

4. Heat up the olive oil in a large pan over medium heat.

5. Brush both sides of each fillet with the maple-aminos mixture.

6. Arrange the fillets into the pan and saute for 3 minutes.

7. Flip the fillets and saute the other side for 3 minutes too.

8. Serve into plates; trickle lime juice on the fillets and garnish with chopped chives.

Nutritional Facts:

Per serving: 307 calories; 18.4 g total fat (2.6 g saturated fat); 75 mg cholesterol; 324 mg sodium; 665 mg potassium; 3.6 g carbohydrate; 0.5 g dietary fiber; 0.2 g sugars; 33.5 g protein




Israelite Beef Stew




PREP TIME: 20 minutes

COOK TIME: 2 hours 10 minutes

SERVINGS: 6

Ingredients:

· 1 ½ pound trimmed beef chuck roast (cut into 1 inch cubes)

· 4 stalks celery (chopped)

· 1 pound radish (halved)

· 1 large onion sliced

· 3 tbsp olive oil

· 3 ounce carrot (sliced)

· 2 tbsp tomato paste

· 6 cups beef broth

· 1 tsp salt or to taste




· 1 bay leaf

· 1 tsp pepper or to taste

· 2 cloves garlic (chopped)

· ½ tsp thyme

Directions:

1. Heat up the olive oil in a large Dutch oven over medium to high heat.

2. Add the onions, carrot, garlic and celery. Saute until the onion is translucent.

3. Use a slotted spoon to transfer the vegetables to a separate bowl.

4. Add the cubed beef and saute until the beef cubes are browned.

5. Add the thyme, pepper, tomato paste and bay leaf.

6. Cook for about 30 seconds, stirring until the beef cubes are coated.

7. Deglaze the Dutch oven with 1 cup beef broth, scrapping the button and sides of the Dutch oven with a wooden spoon.

8. Pour in the remaining beef broth and stir.

9. Bring to a boil, reduce the heat and allow the stew to simmer, covered, for about 1 hour 30 minutes or until the beef cubes are beef fork tender.

10.Add the roasted vegetables and radish. Simmer for about 45 minutes or until the vegetables are tender.

11.Stir in the salt.

12.Serve and enjoy.

Nutritional Facts:

Per serving: 324 calories; 15.8 g total fat (3.7 g saturated fat); 76 mg cholesterol; 1289 mg sodium; 968 mg potassium; 7.6 g carbohydrates; 2.3 g dietary fiber; 3.9 g sugars; 36.4 g protein





Israelite Zoodles




PREP TIME: 15 minutes

COOK TIME: 40 minutes

SERVINGS: 5

Ingredients:

· 3 tbsp olive oil

· 1 pound ground beef

· 1 tbsp oregano

· 1 yellow onion (chopped)

· 28 ounce crushed tomatoes

· ½ tsp pepper or to taste

· ½ tsp salt or to taste

· 3 cloves garlic (minced)

· 3 ounce celery stalks (chopped)




· 2 tbsp tomato paste

· 1 tbsp Worcestershire sauce

Garnish:

· Chopped fresh parsley

Directions:

1. Process the zucchini into noodles using a spiralizer , mandolin or peeler.

2. Put the zucchini noodles to a paper towel plate to drain.

3. Heat up 1 tablespoon of olive oil in a large pan over medium to high heat.

4. Add the onion, celery and garlic. Saute until the onion is tender and golden brown, stirring constantly. This will take about 4 to 5 minutes

5. Add the ground beef, break it apart and saute until the beef is browned.

6. Drain excess fat from the pan.

7. Now, stir in the oregano, tomato paste, crushed tomatoes, Worcestershire sauce, salt, ground pepper, and oregano.

8. Bring to a boil, reduce the heat and let the Bolognese simmer for about 30 minutes.

9. Remove the pan from heat.

10. Heat up the remaining 2 tbsp olive oil in a frying pan.

11.Add the zucchini, sprinkle it with little salt and cook for about 1 minute 30 seconds, tossing frequently.

12. Serve the zucchini noodles into bowls and top with the Bolognese sauce.

13.Garnish with chopped fresh parsley and enjoy.

Nutritional Facts:

Per serving: 295 calories; 14.6 g total fat (3.4 g saturated fat); 81 mg cholesterol; 345 mg sodium; 908 mg potassium; 11.9 g carbohydrate; 3.4 g dietary fiber; 6.8 g sugars; 29.8 g protein




Stuffed Pepper Soup




PREP TIME: 10 minutes

COOK TIME: 35 minutes

SERVINGS: 10

Ingredients:

· 4 tsp olive oil

· 2 ½ cups cooked cauliflower rice

· 1 tbsp Worcestershire sauce

· 1 large onion chopped

· 1 ½ pound ground beef

· 4 links (15.6 ounce) uncooked turkey Italian sausage (squeezed out of the casing)

· 1 tsp Italian seasoning

· 1 can (16 ounce) crushed tomatoes




· 6 cups low sodium beef broth

· 1 can (28 ounce) diced tomatoes (undrained)

· 4 tbsp sugar free ketch up

· 2 red bell pepper (sliced)

· 1 green bell pepper (sliced)

· 2 cloves garlic (minced)

Directions:

1. Heat up a large pot over medium to high heat.

2. Add the ground beef, sausage, onion and garlic.

3. Cook until the beef and sausage are browned and the onion is tender, stir constantly. Use a wooden spoon to break the ground beef and the sausage apart while cooking.

4. Add the green red pepper and red bell pepper and cook for 1 minute more.

5. Drain all grease from the pot and pour in the beef broth.

6. Stir in the diced tomatoes, crushed tomatoes, Italian seasoning, ketchup and Worcestershire sauce.

7. Bring to a boil, reduce the heat and simmer for about 30 minutes.

8. Add the cooked cauliflower rice and simmer for 5 minutes more.

9. Serve into bowls and enjoy.

Nutritional Facts:

Per serving: 282 calories; 10.6 g total fat (3.2 g saturated fat); 81 mg cholesterol; 997 mg sodium; 718 mg potassium; 14 g carbohydrate, 4.3 g dietary fiber; 7.5 g sugars; 32.4 g protein

0 views
DIGITAL SET APART HOME FOR ISRAELITES EVERYWHERE
 
THE ALTERNATIVE 

Community Guidelines

Copyright © 2019 Reconstructionist of Yahawadah News Network.   Rainy Day Publishing, Llc. All Rights Reserved. ROYNN ™ Israelite Social Platform