Healthy LP1, Upper Marlboro, MD (2026)

Name: Healthy LP1
Address: Upper Marlboro, MD, 20774, US
Telephone: +18009774626

This Page is going to serve as a platform for sharing good ideas and recipes of healthy eating and to achieve overall body images.

04/27/2021

Keto taco shells
(1) Rate it
0:10 Prep 0:25 Cook Makes 4 Easy
SAVE RECIPECOLES SHOP RECIPE
Taste Magazine
ALLERGENS
Contains Keto , peanuts , tree nuts , sesame and egg.
Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!

Featured in Lighter Mexican recipes, Healthier mexican recipes

SHOP THIS RECIPE
Nearby: Coles Margaret River change

Baby Spinach & Rocket Leaves Prepacked 120g

$2.50ea
$20.83 per 1kg

Any 2
$5
Special available from 13/04/21 to 11/05/21

Eggs Free Range 12 pack 700g

$4.50
$0.64 per 100g

Catalogue
INGREDIENTS
60g (2 cups, firmly packed) baby spinach leaves
2 eggs
40g (1/3 cup) almond meal
2 tsp psyllium husk
1/2 tsp salt
Select all ingredients
ADD TO SHOPPING LISTSHOP INGREDIENTS NOW AT COLES PRINT RECIPE
METHOD
Step 1
Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2
Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
Step 3
Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.

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Step 4
Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
Step 5
Fill with your favourite taco ingredients (see notes).

RECIPE NOTES
Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.

REVIEWS
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Recipe by Alison Adams, image credit by Guy Bailey, published by Taste Magazine
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NEWRETIREMENT

11/06/2020

3-Cheese Chicken and Cauliflower Lasagne
INGREDIENTS:

1 tablespoon extra virgin olive oil
1 leek, trimmed, thinly sliced
500g Lilydale Free Range Chicken Mince
200g punnet button mushrooms, sliced
1 bunch English spinach, trimmed, rinsed, dried, chopped
250g packet cream cheese, chopped
1 teaspoon dried tarragon
125ml (1/2 cup) tomato pasta sauce
100g (1 cup) coarsely grated Devondale Mozzarella Cheese Block (500g)
CAULIFLOWER LASAGNE SHEETS
1.1kg cauliflower, trimmed, coarsely chopped
40g (1/2 cup) finely grated parmesan
2 eggs
Select all ingredients
Step 1
For the cauliflower lasagne sheets, process half of the cauliflower in a food processor until finely chopped. Transfer to a microwave-safe bowl. Repeat with the remaining cauliflower. Cover and microwave on high, stirring occasionally, for 8-10 minute or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove any excess liquid. Return to the bowl and add the parmesan and egg. Season. Stir well to combine.

Learn the best way to prepare cauliflower florets, pan-fry cauliflower steak, make cauliflower rice and roast a cauliflower whole.
Step 2
Preheat oven to 180C /160C fan forced. Line 2 large baking trays with baking paper. Divide the cauliflower mixture between the prepared trays and use your fingertips or a palette knife to gently press each batch of cauliflower mixture to rectangles of about 22 x 30cm. Cook for 15-20 minutes or until mixture has dried out. Set aside to cool. Cut into 10cm-wide lasagna sheets (you should have 6 sheets).
Step 3
Meanwhile heat the oil in a large non-stick frying pan over high heat. Add the leek. Reduce heat to low and cook, stirring often, for 4 minutes or until soft. Increase heat to high. Add the chicken and cook, breaking up with a wooden spoon, for 5 minutes or until cooked. Add the mushrooms. Cook, stirring often, for 5 minutes or until mushrooms are golden. Add the spinach. Cook, stirring occasionally, for 4 minutes or until spinach is wilted. Add the cream cheese. Cook, stirring for 2 minutes or until cheese has melted. Stir through the tarragon and season. Set aside.
Step 4
Lightly grease a square 19cm (base measurement) 24cm (top measurement) baking dish. Lightly brush the base of the prepared dish with half of the tomato pasta sauce. Place 2 pieces of lasagne over the pasta sauce. Top with half of the chicken mixture and sprinkle with 1/3 cup mozzarella. Repeat with another layer of cauliflower and remaining chicken mixture. Top with remaining lasagne. Finish with the remaining pasta sauce and remaining mozzarella. Bake for 30 minutes or until golden. Set aside for 7 minutes to rest before serving.
From Taste.com.

10/08/2020

CHICKEN WITH CREAM SAUCE
AND MUSHROOMS

1/4 cup extra virgin olive oil
4 small (150g each) chicken breast fillets (skin on)
600g cream delight potatoes, peeled, cut into 2cm cubes
1/2 cup light sour cream
50g butter
200g Swiss brown mushrooms, sliced
2 garlic cloves, crushed
1 leek, trimmed, thinly slice
3/4 cup thickened cream
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, plus extra to serve
400g green beans, steamed
1 tablespoon lemon juice
METHOD
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Heat 1 tablespoon oil in a large heavy-based flameproof, ovenproof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin-side down. Cook for 3 minutes or until skin is golden. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.
Step 3
Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Step 4
Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan (see note). Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.
Step 5
Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leek, stirring, for 5 minutes or until softened. . Add cream, mustard and thyme, whisking until smooth.
Step 6
Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.
Step 7
Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.

Address

Upper Marlboro, MD
20774

Telephone

+18009774626

Website

http://www.bmowellness.com/

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