Hammerblow
Spammers
- Joined
- Mar 9, 2016
- Messages
- 479
I love these body building recipes!
Rainbow trout
4 ounces of rainbow trout
1/4 cup onions
Dash pepper
1 tbsp parmesan-dried
½ cup brown rice
7 oz broccoli florets
½ cup corn
1 clove garlic- divide into individual parts
1 cube vegetable base
1 ½ cup cold water
Pour rice into medium sized cooking pot and add water and soup base. Heat until the water boils and then reduce heat to simmer. Cover and do not stir. Set timer for 30-40 minutes. Preheat oven to 350 degrees. Wash trout and lay on a slice of tinfoil. Add lemon and sprinkle cheese over trout. Add pepper and wrap trout in the tinfoil.
Place trout on a cooking tray and put into oven for 20-30 minutes. Cut broccoli into bite sized pieces and wash. Put broccoli into a small cooking pot along with garlic and 1/4 cup of cold water. Heat until the water boils and reduce heat and simmer. Cover for 5-8 minutes. Lightly heat corn. Serve trout, broccoli, corn and rice hot.
510 calories
40 grams of protein
72 grams of carbohydrates
11 grams of fat
Glazed pork chops
4 oz lean centre cut pork chops
½ cup white rice
½ tsp Mrs dash
1 tsp mustard
2 tbsp brown sugar
½ tsp cinnamon
½ tsp basil
8 baby carrots
Pre heat oven to broil. Place chops in an oven safe baking dish. Broil until meat is white in color. Cook rice according to package directions. Rinse carrots under cold water. Mix carrots, spice, and 1/4 water in a medium pot. Set aside. Remove chops from the oven and flip them over. Reduce oven heat to 350 degrees Fahrenheit.
Mix mustard, brown sugar, cinnamon and basil. Take chops out of oven and spread with mustard mixture. Return the chops to the oven and reduce the temperature. Bring vegetables to a boil, and simmer until both the chops and rice are done. Once chops are done, serve with rice and vegetables.
559 calories
44 grams of protein
56 grams of carbohydrates
17 grams of fat
Rainbow trout
4 ounces of rainbow trout
1/4 cup onions
Dash pepper
1 tbsp parmesan-dried
½ cup brown rice
7 oz broccoli florets
½ cup corn
1 clove garlic- divide into individual parts
1 cube vegetable base
1 ½ cup cold water
Pour rice into medium sized cooking pot and add water and soup base. Heat until the water boils and then reduce heat to simmer. Cover and do not stir. Set timer for 30-40 minutes. Preheat oven to 350 degrees. Wash trout and lay on a slice of tinfoil. Add lemon and sprinkle cheese over trout. Add pepper and wrap trout in the tinfoil.
Place trout on a cooking tray and put into oven for 20-30 minutes. Cut broccoli into bite sized pieces and wash. Put broccoli into a small cooking pot along with garlic and 1/4 cup of cold water. Heat until the water boils and reduce heat and simmer. Cover for 5-8 minutes. Lightly heat corn. Serve trout, broccoli, corn and rice hot.
510 calories
40 grams of protein
72 grams of carbohydrates
11 grams of fat
Glazed pork chops
4 oz lean centre cut pork chops
½ cup white rice
½ tsp Mrs dash
1 tsp mustard
2 tbsp brown sugar
½ tsp cinnamon
½ tsp basil
8 baby carrots
Pre heat oven to broil. Place chops in an oven safe baking dish. Broil until meat is white in color. Cook rice according to package directions. Rinse carrots under cold water. Mix carrots, spice, and 1/4 water in a medium pot. Set aside. Remove chops from the oven and flip them over. Reduce oven heat to 350 degrees Fahrenheit.
Mix mustard, brown sugar, cinnamon and basil. Take chops out of oven and spread with mustard mixture. Return the chops to the oven and reduce the temperature. Bring vegetables to a boil, and simmer until both the chops and rice are done. Once chops are done, serve with rice and vegetables.
559 calories
44 grams of protein
56 grams of carbohydrates
17 grams of fat
