Life's on Fire - Eat Sheet™ Week 8
Recipe Name
Page #
Roast Chicken
116
Chicken Burritos
118
Chinese Beef Stir-Fry
120
Spinach Lasagna
122

Hazelnut Chicken

124
 

Spices
salt & black pepper
crushed chili peppers
ground nutmeg
paprika
basil leaves, dried
rosemary leaves
mint flakes
fines herbs
ground coriander
original, all purpose seasoning, salt-free

Baking Goods
flour
cooking spray (no-cholesterol)
canola and extra virgin olive oils
brown sugar
cornstarch
white sugar

Helpers
1 can (4 fl oz or 127 mL) green diced chilies
lime juice
liquid honey
1 can (10 fl oz or 284 mL) beef broth
4 Tbsp black bean sauce
low-cal salad dressing
chili-garlic sauce (found in ethnic food section)
chunky salsa (optional)
8 large flour tortillas

Frozen Food
1 lb or 450 g Peaches & Cream corn
1 1/3 lbs or 600 g chopped spinach

Other
hazelnut liqueur
aluminum foil

Extras


Meats
1 frying chicken (2 2/3 lbs or 1.2 kg)
6 chicken breasts boneless skinless (2 lbs or 900 g)
1 lb or 450 g sirloin steak boneless & trimmed

Dairy
butter or margarine
1% milk
1-1/3 cup fat-free sour cream
4 eggs
1 pkg (311 g) Pillsbury bread sticks
2 cups (500 mL) 1% cottage cheese
100 g low-fat Monterey Jack cheese (1 cup grated)
100 g low-fat Cheddar cheese (1 cup grated)
150 g part-skim mozzarella cheese (1-1/2 cups grated)
1 cup low-fat grated Parmesan cheese

Produce
4 large potatoes
1 small head lettuce
1 head Romaine lettuce
2 Roma tomatoes
fresh garlic (from a jar)
1 carrot
2 onions
1 zucchini
1 small red bell pepper
1 small green bell pepper
7 green onions
10 mushrooms

Dry Essentials
1-1/2 cups white or brown rice
12 oz or 340 g Catelli Express Oven-Ready lasagna
noodles (12)
12 oz or 3
40 g fusilli pasta Garlic & Parsley
croutons