Bodybuilding Recipes
Three Minute Scallops
¼ cup dry white wine
2 cloves garlic, minced
1 tsp. Dried parsley
Juice of ½ lemon
1 lb. Fresh bay scallops, rinsed and patted dry.
Heat wine in a medium skillet over medium heat. Add garlic and sauté 1 minute. Add parsley and lemon juice. Cover and cook 1 minute. Add scallops and cook 1 minute or until scallops turn from translucent to opaque.
Makes 2-3 servings
Garlic Roasted Vegetables
6 carrots, peeled and quartered
6 parsnips, peeled and quartered
6 shallots, peeled and halved
2 medium onions, peeled and cut into 6-8 wedges
1 large garlic bulb, broken into cloves and peeled
1 tbsp. dried rosemary, or 3 tbsp. fresh, chopped
1 tbsp. dried thyme, or 3 tbsp. fresh
4 tbsp. olive oil
In the Oven: Preheat oven to 400 F. Combine all the vegetables in roasting pan, drizzle with oil and stir to coat. Roast for about 1 hour 20 minutes or until tender. Salt and pepper to taste.
On the Grill: Turn barbeque to medium. Combine all the vegetables into a tinfoil bag, drizzle with olive oil and stir to coat. Roast for about 30 minutes or until tender. Salt and pepper to taste.
Great with meat, chicken and fish.