Life's on Fire - Eat Sheet™ Week 10
Recipe Name
Page #
Lean Teriyaki Hawaiian Burgers
Baked Chicken Fingers
Peppercorn Steak
Honey-Curried Chicken

Szechuan Orange-Ginger Chicken


salt & black pepper
ground cumin
ground ginger
curry powder
tarragon leaves
original, all purpose seasoning, salt-free

Baking Goods
white wine vinegar
cooking spray (no-cholesterol)
canola and extra virgin olive oils
white sugar
brown sugar
dry mustard

1 cup teriyaki sauce or marinade
1/4 cup V-H dry-garlic sauce
2 Tbsp tahini (ground sesame seeds- looks like
peanut butter)

chili-garlic sauce (found in ethnic food section)
1/2 cup liquid honey
1 can (14 fl oz or 398 mL) pineapple slices
prepared mustard
lowest-fat mayonnaise
1 jar (8 fl oz or 227 mL) V-H plum sauce (optional)
real bacon bits (packaged)
low-cal Italian dressing
1 pkg dry peppercorn sauce (1 1/2 oz or 40 g) usually found near spices

Frozen Food
1 lb or 450 g baby carrots
1 lb or 450 g Oriental Style vegetables
1 lb or 450 g broccoli florets
orange juice

6 hamburger buns

1/4 cup sherry or 1/4 cup red wine w/1 Tbsp brown sugar

1 1/2 lbs or 675 g 90% lean ground beef
4 large chicken breasts boneless skinless
(1 1/2 lbs or 700 g)
1 1/2 lbs or 675 g sirloin steak boneless & trimmed
8-12 chicken thighs boneless skinless
(1 3/4 lbs or 800 g)
3 chicken breasts boneless skinless (1 lb or 450 g)

butter or margarine
1% milk
1 egg
fat-free sour cream
low-fat Cheddar cheese (optional)

5 green onions
1 small onion
1 small red bell pepper
1 small papaya
1 head lettuce
15 mushrooms
1 bunch of fresh spinach
fresh garlic (from a jar)
1 small avocado (optional)

Dry Essentials
3 cups white rice
1 cup corn flake crumbs
croutons or see back pocket
3/4 lb or 3
40 g vermicelli pasta
chow mein noodles, dry (optional)
shelled peanuts (optional)