Cooking for mass : the recipe for gaining muscle mass (Part 2)

Extremely quick Fajitas 
 1 lb. flank steak cut in strips or little pieces
 1 expansive green pepper, cut in strips
 1 red pepper, cut in strips  1 medium yellow onion, cut in strips
 3 cloves squeezed the garlic
 1 tsp bean stew powder
 Lemon juice
 New ground pepper to taste

Sauté garlic in a touch of lemon juice for 1 minute in an expansive wok or skillet. Include meat and bean stew powder and cook until hamburger is cooked close to the temperature you want. Include peppers and onions and cook until the vegetables are generally delicate, raising the warmth for a brief timeframe on the off chance that you like the vegetables marginally scorched. Spoon into entire wheat tortillas. Top with salsa or without fat acrid cream whenever wanted.

Chicken Cacciatore 
 2 lbs boneless skinless chicken bosom
 1 28 oz can pounded tomato
 1 cleaved onion
 1 slashed green pepper
 3 squeezed garlic cloves
 ¼ tsp. thyme
 ¾ tsp. salt
 ½ tsp. oregano
 1 tbsp. parsley
 Dash of pepper
 Cooking shower

Shower container with cooking splash and warmth. Darker chicken and put aside. Include hacked onion, green pepper, and garlic. Cook until the

onion is delicate; around 5 minutes. Include pounded tomatoes, parsley, oregano, thyme, salt, and pepper. Cook over low for 15 minutes; mixing at times. Include sautéed chicken, spread and cook on low for 45 minutes. Reveal and cook an extra 15 minutes. Serve. Top on entire wheat pasta or dark colored rice whenever wanted.

Container Seared Fish 
 1 lb. Fish Filets
 One 14 oz. Can diced tomatoes w/basil, garlic, and oregano

Organize fish filets in a solitary layer in skillet. Spread with tomatoes and fluid. Spread and cook over medium warmth for 10-20 minutes, or until the fish effectively drops with a fork. Serve plain or over darker rice.

Seared Fish Dijon 
 6 fish filets
 1 ½ lb little zucchini, cut longwise into equal parts
 ½ glass lemon juice
 2 tbsp. low-calorie Dijon mustard
 1 clove garlic, minced or squeezed
 2 tbsp. depleted tricks
 Paprika to taste

Flush fish and pat dry. In a different bowl, blend together mustard and garlic. Organize fish and zucchini in a solitary layer in a vast dish. Sprinkle with lemon juice. Cook on top rack for 5 minutes. Turn fish over, spread with

mustard/garlic blend. Keep on searing for 5 minutes or until zucchini is daintily carmelized and fish is cooked. Sprinkle with paprika and tricks. Serve. 6 servings