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Dinner is Served: Recipes From Juice Plus+® Customers

No matter how much we may love preparing food (or how many people are at the table), sometimes we just want something that’s simple to put together. All these recipes are long on flavor—but short on prep and cook time.

Honey and Soy Salmon
Submitted by Nicole McCarver of Gainesville, Florida

Ingredients:
1 tbsp. whole-grain mustard
2 tsp. clear honey
1 tbsp. soy sauce
4 boneless skinless salmon fillets
3.5 oz chicken stock
1 bunch spring onions (or fresh spinach from my Tower Garden
Serve over rice (amount depends on personal preference)


Directions: 
-Mix together the mustard, honey and soy sauce in a small bowl. Heat some oil in a frying pan. Add the salmon fillets and fry for 5 minutes, turning halfway through until almost cooked.

-Pour the soy mixture over the salmon and bring just to a boil. Add the stock and mix lightly with the pan juices.

-Sprinkle over the spring onion strips and let the liquid bubble for 1–2 minutes until the onions are heated through. Serve with boiled rice. If you prefer a less cooked salmon, do everything for half the time, and it should turn out perfect!


Quick Microwaved Greek Spinach Dinner for Two, by Helen Pierce
Submitted by Floyd Pierce of Springfield, Illinois
This is a favorite of ours that I usually prepare on Sundays for a fast, satisfying meal after church.

Ingredients:
1 small box fresh spinach, washed and picked over
2 small fresh tomatoes, washed, cut into 1/4" pieces
6 green onion tops, washed, sliced into 1/4" pieces
1 packet ramen noodles, broken in half both ways (save the flavoring packet for another recipe)
1 cup water
1/2 cup crumbled feta cheese
A small amount of olive oil to drizzle over top
Greek seasoning to taste

Directions:

-Wilt the fresh spinach on high in a medium-size nonstick frying pan (no extra water needed), and set it aside the spinach. Using the same frying pan, add 1 cup water and cook the ramen noodles until done. The water should be mostly gone at this point. If any is left, pour it off. No need to rinse noodles.

-Using two medium-size microwaveable ceramic plates, place half the noodles on the center of each plate. Divide the spinach and make a circle of it on top of each center of the noodles. Put half of the tomatoes into the center of each spinach ring. Scatter half of the green onion tops over the top of each. Sprinkle the feta cheese over the top of the ingredients. Drizzle a small amount of olive oil over each. Sprinkle Greek seasoning evenly over each.

-Cover each plate with a shallow ceramic bowl and microwave separately for 1 1/2 minutes each on high, or until very hot. Keep the ceramic bowls in place on top of each as they are served to keep the food hot. Be seated, remove the covers, and enjoy your dinner! This is a very satisfying meal, with no side dishes or salads needed, only fresh fruit for dessert. It’s not only delicious, but good for diabetics!


Egg “Muffins”
Submitted by Karen Roth of San Diego, California
Makes 10 “muffins.”

Ingredients:
Grape seed oil
1 red, yellow, or orange bell pepper, diced
1 large Portobello mushroom, diced
2–3 handfuls fresh spinach
1 small onion, diced
1 cup grated fresh Parmesan cheese (optional)
8 whole eggs
1/2 cup cooked and crumbled turkey, lean ground beef, or lean ham
Salt and pepper
Cayenne pepper (optional)

Directions:
-Preheat oven to 350°F.
-Spray a muffin pan lightly with grape seed oil.
-Heat oil over medium heat and sauté the mushrooms, spinach, onion, and pepper for about 5 minutes. Season with salt, pepper. and cayenne to taste. Spoon the sautéed vegetables into individual muffin slots.
-Cook the meat of choice and divide equally between muffin slots.
-In a separate bowl, whisk together the eggs and season with salt and pepper, and more cayenne pepper if you like it spicy. Pour mixture into each muffin slot and stir in with the vegetable. Evenly sprinkle the top with the Parmesan cheese.
-Bake for approximately 20 minutes until the eggs are completely set, give or take 2 minutes depending on the size of your muffin molds. Top with salsa and/or avocado. Serve warm or cold.


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