Meat Dishes



1 pound of extra lean ground beef
2 red bell peppers, sliced thin
2 tablespoons of fresh ginger
3 cloves of garlic, chopped
1 teaspoon of red pepper flakes
3 tablespoons of natural peanut butter
2 tablespoons of lime juice
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1/2 cup of fresh cilantro, chopped
romaine lettuce leaves


1) Brown the ground beef in a large nonstick skillet or wok; drain the grease. Add the peppers, ginger, garlic and red pepper flakes. Cook over medium-high heat about 4 minutes or until the peppers have softened slightly.

2) Meanwhile, whisk together the peanut butter, lime juice, soy sauce, sesame oil and cilantro. Remove the skillet from the heat and add the peanut butter mixture to the skillet; mix well. Serve the meat mixture rolled up in the lettuce leaves or over chopped lettuce.



6 skinless, boneless chicken breast halves
ground black pepper (to taste)
1 teaspoon of garlic salt
2 tablespoons of olive oil
1 onion, thinly sliced
1/2 cup of balsamic vinegar
1 can of diced tomatoes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried rosemary
1/2 teaspoon of dried thyme


1) Season the chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.



3 tablespoons of honey
3 tablespoons of soy sauce
3 tablespoons of balsamic vinegar
1 teaspoon of grated fresh ginger root
1 clove of garlic, crushed
2 teaspoons of olive oil
4 (6-ounce) mahi mahi fillets
salt and pepper (to taste)
1 tablespoon olive oil


1) In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2) Heat the olive oil in a skillet over medium-high heat. Remove fish from the dish, and keep the marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.



6 (5 oz.) salmon fillets
4 cloves of minced garlic
1 tbsp. of white wine
1 tbsp. of honey
1/3 cup of balsamic vinegar
salt and pepper (to taste)
1 tbsp. of fresh oregano, chopped


1) Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2) Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3) Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4) Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper.

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