Bodybuilding: A Beginner's Guide to Bodybuilding by Ben K. Blanchard

Author:Ben K. Blanchard [Blanchard, Ben K.]
Language: eng
Format: azw3
Published: 2018-03-12T16:00:00+00:00

What to do:

Heat up the oil in your pan and cook the chicken until done.

While the chicken is cooking heat up another pan for the vegetables.

Add oil to the second pan and cook the mushrooms, pepper, and peas. Set aside.

Cut the cooked chicken into cubes and return to the pan.

Add broth, yogurt, curry powder and cornstarch to the chicken.

Simmer until the sauce thickens.

Mix in the cooked vegetables and toss to coat.

SLOW-COOKER ENCHILADAS

one 15 oz can of black beans, rinsed and drained

one head of fresh chopped spinach

1 cup corn, drained

1/2 tsp ground cumin

2 cups sharp cheddar, grated

pink sea salt and black pepper

3 1/2 cups of salsa

eight 6-inch ancient grain or spinach tortillas, warmed

1 medium head romaine lettuce, chopped

4 radishes, cut into matchsticks

1/2 cup grape tomatoes, halved

1/2 cucumber, halved and sliced

3 tbsp fresh lime juice

2 tbsp olive oil

sliced scallions, for serving

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