03 Apr 2018no commentsmanny mayoCategories FEATURED
Smoothie Haven Lifestyle Meal Prep Lemon Chicken.
Smoothie Haven Lifestyle Meal Prep Lemon Chicken. Smoothie Haven has an outstanding meal prep service that helps meet your diet needs. There are healthy foods and salads that can be made with any ingredients of your choice for you to enjoy. The lifestyle meal prep menu with either 10, 14 or 20 meals of your choice including a snack. Every food product is freshly made and has no GMO. Most Meal Prepping takes time out of your long day to for shopping, cooking, and prepping but that's very time-consuming. How can you possibly come up with new ideas to keep you eating healthy and in line with a healthy lifestyle? That's where we come in! The foods sold at smoothie haven is made with fibers and proteins to make you stay healthy and maintain your weight. This page provides you with a step by step guide to recreating the same meals that our chefs, nutritionist and our very own doctor K approved to help you along your lifestyle journey. If you are already cooking healthy at home use some of our recipes to bring a little change to your own cookbook at home. We made these nutritional fact pages for you to follow along with our directions at home in your spare time. Teaching you how to infuse fresh ingredients in every meal that you make for yourself, family and even to impress friends. So please feel free to check out our other nutritional fact pages to revisit and enjoy the same foods that you get directly from us. We value that you will love all of what Smoothie Haven Lifestyle Meal Prep has to offer. So what are you waiting for? This is truly the Lifestyle you've been waiting for!
DIRECTIONS CHICKEN Position oven rack in lower third of oven; preheat to 350°F. Coat a large roasting pan with cooking spray. To prepare chickens: Zest lemons, then cut in half. Combine lemon zest, parsley, thyme, rosemary, garlic, oil, salt and pepper in a food processor or blender; process until finely chopped. Reserve ¼ cup of the mixture, covered, in the refrigerator for the gravy. Place chicken hearts, necks and gizzards in the prepared pan (reserve livers for another use). Remove excess fat from chickens. Dry insides with a paper towel. With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin. Spread ¼ cup herb mixture in the pan; place the chickens on top, at least 1 inch apart. Rub 1 tablespoon herb mixture into each cavity; spread remaining mixture under skin. Place 2 lemon halves in each cavity. Tuck wings behind the back and tie legs together. Roast the chickens for 20 minutes. Drizzle with ¼ cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear. To prepare gravy: Transfer the chickens to a platter; tent with foil. Pour pan juices into a bowl, leaving giblets in the pan. Chill juices in the freezer for 10 minutes. Meanwhile, add wine and remaining broth to the pan; bring to a boil over medium heat, scraping up any browned bits. Add any juices accumulated on the platter. Skim fat from the chilled juices. Add juices to the pan; return to a boil, then strain into a saucepan. Bring to a simmer. Whisk in cornstarch mixture. Simmer, stirring, until slightly thickened, about 1 minute. Stir in reserved herb mixture. Season with pepper. Carve the chickens, discarding skin. Serve with the gravy. Temperature Check The best way to determine if poultry is fully cooked is to use an instant-read thermometer. The internal temperature should register 165°F for a whole chicken. (To check, insert the thermometer into the thickest part of the thigh.) CUBAN RICE Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.