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Recipe of the Week :: Sponsored by Muscle Food

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MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/06/26 14:54:59 (permalink)
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Asian Beef Parcels
 
Ingredients
  • 450g Great British Steak Mince
  • 3 tbsp. 100% fruit orange marmalade
  • 2 tbsp. reduced sodium soy sauce
  • 1 tbsp. hoisin sauce
  • 1 tbsp. grated ginger
  • 1 clove of garlic – minced
  • 1 tbsp. rapeseed oil
  • 8 fresh scallions – chopped
  • 2 carrots – chopped
  • 1 red bell pepper – seeded and finely chopped
  • 12 bibb lettuce leaves
 
Method
Whisk together the soy sauce, marmalade, hoisin, garlic and ginger in a small bowl then set to one side.  Heat a fry pan over a medium to high heat along with the oil then toss in the beef, carrots, scallions and pepper.  Cook for roughly 5 minutes, or until the beef is browned and cooked through.  Add the soy sauce mix and continue to cook for a further 5 minutes stirring occasionally.  Spoon the mix evenly between the lettuce leaves then roll and serve like a wrap.
 
Nutritional Information
Serves: 4.  Per Serve: 259Kcal, 25g Protein, 19g Carbs, 15g Fat.
 
MuscleFood.com has a great range of healthy meats including a fantastic exotic range as well as supplements, snacks and more…
#21
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/10 08:57:35 (permalink)
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Remarkable Recovery Smoothie!
 
Ingredients
 
Method
Place all of the ingredients into a blender and blend on high until smooth.  Pour into a tall glass and enjoy!
 
Nutritional Information
Serves: 1.  Per Serve: 428 Kcal, 32g Protein, 36g Carbs, 19g Fat.
 
For all your lean meat, supplement and healthy snack needs – look no further than MuscleFood.com!
#22
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/17 10:33:14 (permalink)
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Mediterranean Stuffed Chicken
 
Ingredients
  • 2 MuscleFood Chicken Breast Fillets
  • 2 tbsp. chopped sun dried tomatoes
  • 2 tbsp. feta cheese, crumbled
  • 2 tbsp. olives, chopped
  • 1 clove garlic, minced
  • 1 tbsp. pine nuts
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to season
 
Method
Preheat your oven to 230oC.  Put to chopped tomatoes, crumbled feta, chopped olives, minced garlic, pine nuts, balsamic vinegar and olive oil in a bowl and toss well.  Rub the chicken breasts with a little olive oil, salt and pepper to season.  Using a knife, carefully cut a slice about 2 inch along the thick part of the chicken breast to create a pocket – be careful not to cut through the chicken.  Fill the pocket with the stuffing and place the chicken on a baking tray.  Put in the hot oven for 15 min.  Once cooked, top with any remaining stuffing and serve straight from the oven with some freshly wilted spinach.
 
Nutritional Info
Serves 2.  680 kcal, 65g protein, 51g carbs, 5g saturated fat, 4g fibre.
 
Check out Musclefood.com to pick up to 20kg Chicken packs, delicious lean meats and more!
 
 
 
 
#23
drreader
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/17 17:02:52 (permalink)
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Love the Italian veal marsala. Going to try this week.
#24
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/23 07:59:25 (permalink)
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Rustic Fillet Steak
 
 
Ingredients
  • 2 Irish Grass Fed Fillet Steak
  • 1 courgette, sliced
  • 1 Portobello mushroom, sliced
  • 150g artichoke heart halves, drained
  • ½ tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to season
 
Method
Place all the vegetables into a large, resalable plastic bag along with the oil and vinegar. Shake well until everything is coated and set aside. Heat a grill pan over a medium-hot heat and season the two fillet steaks. Place the seasoned steaks onto the pan and grill for around 3 min each side for medium-rare (grill slightly longer if you like your steak more well done). When they’re grilling, don’t be tempted to turn until their side time is up! Once grilled to your liking, slide them to the side of the grill, add the tossed vegetables, and cook for 3-5 min, or until tender. Serve with some new potatoes.
 
Nutritional Info
Serves 2.  320 kcal, 37g protein, 16g carbs, 3.5g saturated fat, 8g fibre.
 
MuscleFood.com has a fab range of lean, protein packed meats, treats and supplements to help keep your body at its best!
#25
drreader
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/23 19:01:45 (permalink)
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Sounds really good. I have tried something similar to this and can expect the taste. But may try this soon too.
#26
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/07/31 16:57:08 (permalink)
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No Pasta Turkey Lasagne!
 
Ingredients
  • 400g Norfolk Turkey Breast Mince
  • 2 tsp. olive oil
  • 400g can chopped tomatoes
  • 2 cloves of garlic – finely chopped
  • Handful of fresh basil leaves
  • 1kg fresh courgettes
  • 400g frozen peas
  • 3 large eggs
  • Chopped parsley
  • 200g fresh skinny Ricotta
  • 50g finely grated Parmesan
 
Method
Firstly, make your marinara sauce by heating 1 tbsp. of olive oil in a large saucepan.  Add the garlic and cook until fragrant.  Pour in your chopped tomatoes and add the basil leaves then allow the mixture to reduce and simmer for 10 minutes.  If it looks too dry, add a little water.  Now, heat the remaining oil in a large fry pan over a medium to high heat.  Add the turkey mince and fry until browned.  Stir in your fresh marinara sauce and simmer together for 10 minutes.  Be sure to stir frequently.  Now, heat your grill and line 2 large baking sheets with foil and spray a little olive oil onto them too.  Slice the courgettes lengthways into ¼” slices.  Arrange the slices onto the baking sheets and spray a little olive oil on top.  Grill them for roughly 5 minutes on each side or until golden.  Once all slices are cooked, transfer to a plate and cool.  Add the peas, eggs, parsley and cheese to a food processor. Whizz together along with a little salt and pepper to season.  Meanwhile, preheat your oven to 180C.  Line a deep baking dish with a layer of the sliced courgettes.  Top with the turkey sauce and spread over some of the egg, pea mix from the food processor.  Repeat layering for two more layers and finish with additional courgette arranged into a pattern.  Cover with foil then place into the oven for 25 minutes.  Remove the foil and cook for a further 10 minutes.  Serve immediately!
 
Nutritional Information
Serves 10.  Per Serve: 372Kcal, 16g Protein, 8g Carbs, 8g Fat, 5.7g Fibre
 
Check out MuscleFood.com for all your lean meat needs, supplements, weekly deals and more!
 
#27
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/08/15 16:21:20 (permalink)
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Bacon & Egg Brekkie Bites
 
Ingredients
 
Method
Preheat your oven to 180C and spray a muffin tin with some low cal cooking spray.  Grill your bacon under a medium heat until just crispy at the edges then wrap it around the inside of the muffin tin.  Scramble together the whole eggs and egg whites and season.  Toss in the peppers, spinach and chicken and give everything a good mix together.  Pour the eggy mix into each of the bacon wrapped muffin tins and place in the oven to cook for 30-35 minutes.  Top with freshly cubed avocado and eat warm or pop the rest in the fridge for later.
 
Nutritional Information
Serves: 12.  Per Serve, 164Kcal, 16g Protein, 1g Carbs, 10g Fat.
 
MuscleFood.com – lean meats, supplements and more delivered straight to your door!
 
#28
The_Lone_Wolf
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/08/16 17:31:14 (permalink)
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MusclefoodDMG
Bacon & Egg Brekkie Bites
 
Ingredients 
Method
Preheat your oven to 180C and spray a muffin tin with some low cal cooking spray.  Grill your bacon under a medium heat until just crispy at the edges then wrap it around the inside of the muffin tin.  Scramble together the whole eggs and egg whites and season.  Toss in the peppers, spinach and chicken and give everything a good mix together.  Pour the eggy mix into each of the bacon wrapped muffin tins and place in the oven to cook for 30-35 minutes.  Top with freshly cubed avocado and eat warm or pop the rest in the fridge for later.
 
Nutritional Information
Serves: 12.  Per Serve, 164Kcal, 16g Protein, 1g Carbs, 10g Fat.
 
MuscleFood.com – lean meats, supplements and more delivered straight to your door!
 


This is genius!

Bodybuilding Warehouse Rep.
#29
MusclefoodDMG
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Re: Recipe of the Week :: Sponsored by Muscle Food 2014/08/28 09:10:16 (permalink)
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Chilli & Coriander Veal Stir-Fry
 
Ingredients
  • 600g Rose Veal stir fry strips
  • 1 carrot, peeled and very thinly sliced lengthways
  • 1 red pepper, deseeded and thinly sliced
  • 25g sugar snaps
  • 8 spring onions, sliced on the diagonal
  • 25g baby corn cobs, sliced in half lengthways
  • 4 tbsp. freshly chopped coriander
 
For the marinade
  • 2 garlic cloves, finely chopped
  • 2.5cm piece root ginger, peeled and grated
  • 1 red chilli, trimmed and finely chopped
  • Small bunch coriander, roughly chopped
  • 2 tsp. fish sauce
  • 3 tbsp. light soy sauce
  • 3 tbsp. vegetable oil
 
Method
To make the marinade:
Mash the chopped garlic with a little salt into a fine paste.  Mix all of the ingredients together in a bowl.  Add the veal strips; mix well with the marinade, cover and leave to marinate in the fridge. It is best if you leave the veal to marinate overnight, or for at least a few hours, to pick up as much flavour as possible.
 
To cook the stir fry:
Heat a wok or large frying pan over a medium heat for 1-2 minutes until completely hot and almost smoking and add the vegetable oil.  Add the marinated veal strips and stir-fry for half a minute.  Add all the vegetables and continue to stir-fry for 3-4 minutes.
 
To serve:
If serving with rice or noodles pile this into the bottom of warmed bowls.  Spoon the stir-fry veal and vegetables over the rice or noodles or into the bowl separately.  Spoon the pan juices equally between the bowls and sprinkle with chopped coriander.
 
Nutritional Information
Serves: 4.  Per Serve, 307 Kcal, 21.3g Protein, 35g Carbs, 1.3d Fat (0.5g Sat Fat).
 
MuscleFood.com has a vast range of lean meats to help you stay on top of your healthy diet.
#30
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