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INSIDE BEACH CLUB FITNESS

105 ELM STREET  

Old Saybook, CT 

(860) 339-3138

Nutrition - Exercise -

 PERSONAL TRAINING

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21DMR

RESET SUNDAY SUPPER

21dmr

Preheat oven to 375° and roast thighs until cooked. If using spaghetti squash, also bake the squash in 375°F oven until cooked. Sauté all the vegetables in the olive oil on low heat until just cooked. Add spinach very last. Place in bowl with can of rinsed beans and mix. If using uncooked meats, cook in olive oil until done. In a large baking dish layer 1) squash/zoodles 2)meats/fish/scallops 3) cover with sauce 4) add other vegetables on top Cover tightly with foil and bake for 15 to 20 minutes, until everything is warmed through. Garnish with fresh basil and red pepper flakes before serving. Serves 8‐10
1 medium spaghetti squash or 1 package premade zoodles 1 package sliced mushrooms 2 red peppers, sliced 2 onions, sliced thin 1 small eggplant, cubed and salted before adding to sauté 1 small bulb fennel, sliced 2 cloves garlic, sliced 1 can red beans 2‐3 cups baby spinach 2 tablespoons extra virgin olive oil 1 pound ground pork, beef, or turkey or Italian sausage (look for nitrate‐free) 6‐8 pieces chicken thighs or breast (cut breast into portion size) * 1⁄4 cup chopped fresh basil Kosher salt, ground black and red pepper flakes to taste Preheat oven to 375° and roast thighs until cooked. If using spaghetti squash, also bake the squash in 375°F oven until cooked. Sauté all the vegetables in the olive oil on low heat until just cooked. Add spinach very last. Place in bowl with can of rinsed beans and mix. If using uncooked meats, cook in olive oil until done. In a large baking dish layer 1) squash/zoodles 2)meats/fish/scallops 3) cover with sauce 4) add other vegetables on top Cover tightly with foil and bake for 15 to 20 minutes, until everything is warmed through. Garnish with fresh basil and red pepper flakes before serving. Serves 8‐10 1 jar good quality no‐sugar tomato sauce ‘* All meats could be replaced with 2‐3 pounds of cooked cod, shrimp or scallops, added at the end.

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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