Ingredient: carrots

Irish Lamb Stew

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 Irish Lamb Stew
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Course Main Dish
Cuisine Crock Pot, Lean Meats
Keyword Irish Lamb Stew
Servings
Ingredients
  • 1 lb lamb boneless, cut into 2 inch pieces
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 tbsp grapeseed oil
  • 2 medium onions cut into wedges
  • 4 medium carrots cut into 3 inch lengths
  • 1 1/3 cup meat broth
  • 1 tsp thyme dried
  • 1 lb potatoes peeled and halved, 4 small
  • 1/3 cup Parsley chopped
Course Main Dish
Cuisine Crock Pot, Lean Meats
Keyword Irish Lamb Stew
Servings
Ingredients
  • 1 lb lamb boneless, cut into 2 inch pieces
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 tbsp grapeseed oil
  • 2 medium onions cut into wedges
  • 4 medium carrots cut into 3 inch lengths
  • 1 1/3 cup meat broth
  • 1 tsp thyme dried
  • 1 lb potatoes peeled and halved, 4 small
  • 1/3 cup Parsley chopped
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Instructions
  1. Heat oven to 350 degrees.
  2. Pat lamb dry and roll pieces in salt and pepper.
  3. Heat oil in heavy bottom pot over medium high heat. Add meat, stirring to brown all sides.
  4. Set meat aside and add onions and carrots. Cook about 5 minutes until lightly browned.
  5. Add meat and broth, reducing heat to simmer. Add thyme and potatoes.
  6. Cover the pot and cook in the oven for an hour. Remove, skimming fat from stew. Garnish with parsley.

Black-Eyed Peas Hummus Wrap

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 Black-Eyed Peas Hummus Wrap
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Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Keyword Black-Eyed Peas Hummus Wrap
Servings
Ingredients
  • 1 lb black-eyed peas dried
  • 2 large garlic cloves
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)
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Instructions
  1. Rinse peas, cover with water in a large pot and bring to boil. Boil for 2 minutes. Remove from heat and let stand for 90 minutes. Then cook, simmering until tender. Drain and cool.
  2. Place garlic in food processor and chop. Add peas, lemon juice, olive oil, hot sauce, salt and pepper and process until smooth. Add tahini and process until smooth, adding more lemon juice if needed.
  3. Spread 1/2 cup hummus down the center of each wrap. Sprinkle sunflower seeds and carrots. Add greens. Add extra hot sauce or vinegar, as desired. Roll into a wrap and enjoy!!

Creamy White Bean Soup

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 Creamy White Bean Soup
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Course Left Overs, Lunch, Main Dish, Side Dish, Soup, Weekday meals
Cuisine American, Soup, Vegetarian
Keyword Creamy White Bean Soup
Servings
Ingredients
  • 1 medium onion diced
  • 3 medium carrots diced
  • 3 stalks Celery diced
  • 3 cloves garlic diced
  • 1 tbsp olive oil
  • 1 1/2 cups vegetable broth reduced sodium
  • 1 1/2 cups water
  • 4 1/2 cups cooked navy beans or 3 – 15cans navy or cannellina beans rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp Rosemary dried
  • 1/2 tsp thyme dried
  • 1 tsp Sea salt
  • 1 tsp course black pepper
  • 1/4 cup Parsley fresh, chopped
Course Left Overs, Lunch, Main Dish, Side Dish, Soup, Weekday meals
Cuisine American, Soup, Vegetarian
Keyword Creamy White Bean Soup
Servings
Ingredients
  • 1 medium onion diced
  • 3 medium carrots diced
  • 3 stalks Celery diced
  • 3 cloves garlic diced
  • 1 tbsp olive oil
  • 1 1/2 cups vegetable broth reduced sodium
  • 1 1/2 cups water
  • 4 1/2 cups cooked navy beans or 3 – 15cans navy or cannellina beans rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp Rosemary dried
  • 1/2 tsp thyme dried
  • 1 tsp Sea salt
  • 1 tsp course black pepper
  • 1/4 cup Parsley fresh, chopped
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Instructions
  1. In a medium skillet, saute onions, carrots, celery and garlic for 8-10 minutes in olive oil until soft.
  2. In a stockpot, add water, veggies stock and 3 cups or 2 cans of beans. Puree mixture with a hand blender, then add veggies and spices.
  3. Bring to a boil and simmer for 20-30 minutes.

Perfect Pork Tenderloin

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 Perfect Pork Tenderloin
Easy crock pot recipe. Come home to a wonderful aroma! Serve with wild rice and a luscious green salad. Can also be served as an appetizer for parties!
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Course Left Overs, Lunch, Main Dish
Cuisine American, Crock Pot, Lean Meats, Pork
Keyword Perfect Pork Tenderloin
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 teaspoons olive oil extra virgin
  • 2-3 pound pork tenderloin
  • 2-3 teaspoons garlic (bottled) minced roasted
  • Salt and Pepper to taste
  • 2 teaspoons Rosemary dried
  • 2 teaspoons Parsley dried
  • 1 onion chopped
  • 1 package Mushrooms sliced
  • 12 baby carrots
  • 3 stalks Celery sliced into bite-sized pieces
  • 1 15 oz can beef broth lower sodium beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire
  • 2 teaspoons Italian seasoning
  • 1 teaspoon mustard dried
Course Left Overs, Lunch, Main Dish
Cuisine American, Crock Pot, Lean Meats, Pork
Keyword Perfect Pork Tenderloin
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 teaspoons olive oil extra virgin
  • 2-3 pound pork tenderloin
  • 2-3 teaspoons garlic (bottled) minced roasted
  • Salt and Pepper to taste
  • 2 teaspoons Rosemary dried
  • 2 teaspoons Parsley dried
  • 1 onion chopped
  • 1 package Mushrooms sliced
  • 12 baby carrots
  • 3 stalks Celery sliced into bite-sized pieces
  • 1 15 oz can beef broth lower sodium beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire
  • 2 teaspoons Italian seasoning
  • 1 teaspoon mustard dried
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Instructions
  1. Pour oil into crock pot and wipe bottom and sides with a paper towel.
  2. Rub tenderloin with garlic, rosemary and parsley.
  3. Sprinkle salt and pepper to taste.
  4. Spread mushrooms, onion, carrots and celery around the sides of the loin.
  5. In a saucepan add broth, wine, Worcestershire sauce, Italian seasoning and mustard.
  6. Bring to a boil, stir and add to crock pot. Cook on low for 6-8 hours.

Vegetable Soup

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 Vegetable Soup
You can use just about any vegetable in your refrigerator to make this delicious low-calorie soup. I use this a lot in the wintertime for lunch or as a snack to quell hunger pains. Filling and low in calories!
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Course Main Dish, Side Dish, Soup
Cuisine American, Low Carb, Soup, Vegetarian
Keyword Vegetable Soup
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2-3 cups water
  • 1 can Sliced tomatoes 28oz can w/Italian seasonings
  • 1 15 ounce chicken broth or Vegetable Broth (Low Sodium)
  • 1 small onion chopped
  • 2 teaspoons Roasted bottled garlic
  • 1 Zucchini sliced
  • 1 Yellow crookneck squash sliced
  • 1 cup Sliced cabbage sliced and diced
  • 2 Celery sliced
  • 2 carrots sliced
  • 6 okra sliced
  • 1 cup Mushrooms sliced
Choose 1 of the following starches to add:
  • 6 small red potatoes cut into quarters skin on
  • 1 can Beans (butterbeans, black, navy) drained and rinsed Approx. 15 oz
  • 1 can White corn drained and rinsed Approx. 15 oz
Herbs and Spices
  • salt to taste
  • Pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 Bay leaf discard after cooking
  • 2 teaspoons Oregano dried
  • 1/4 cup Parsley dried or 1 cup of diced fresh parsley
  • 1 can tomato paste *Optional for thicker soup*
Course Main Dish, Side Dish, Soup
Cuisine American, Low Carb, Soup, Vegetarian
Keyword Vegetable Soup
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2-3 cups water
  • 1 can Sliced tomatoes 28oz can w/Italian seasonings
  • 1 15 ounce chicken broth or Vegetable Broth (Low Sodium)
  • 1 small onion chopped
  • 2 teaspoons Roasted bottled garlic
  • 1 Zucchini sliced
  • 1 Yellow crookneck squash sliced
  • 1 cup Sliced cabbage sliced and diced
  • 2 Celery sliced
  • 2 carrots sliced
  • 6 okra sliced
  • 1 cup Mushrooms sliced
Choose 1 of the following starches to add:
  • 6 small red potatoes cut into quarters skin on
  • 1 can Beans (butterbeans, black, navy) drained and rinsed Approx. 15 oz
  • 1 can White corn drained and rinsed Approx. 15 oz
Herbs and Spices
  • salt to taste
  • Pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 Bay leaf discard after cooking
  • 2 teaspoons Oregano dried
  • 1/4 cup Parsley dried or 1 cup of diced fresh parsley
  • 1 can tomato paste *Optional for thicker soup*
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Instructions
  1. Put all ingredients in a large stockpot. Bring to a boil and then simmer for 45-60 minutes.
  2. Serve plain or with 1 Tablespoon grated cheese.

Veggie Confetti

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 Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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Course Appetizer, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Vegetarian
Keyword Veggie Confetti
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Course Appetizer, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Vegetarian
Keyword Veggie Confetti
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
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Instructions
  1. For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
  2. For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth

On Track Lifestyles
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By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative