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Pete's Recipes

Sicilian Chicken

Makes 4 servings


Position a rack in the upper third of the oven and preheat to 500*. Put the onions, olives, chilies and bay leaves on a rimmed backing sheet. Cut 1 orange half into wedges and add to the baking sheet. Evenly space the chicken thighs, skin-side up, on te baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leves. Serve the chicken with the onions, olives, oranges and pan juices.


Salmon Supper

Makes 4 servings

Ingredients :

  • 2 cans of salmon
  • 2 cans diced tomatoes with basil
  • 1 can organic, no-sodium tomato sauce
  • ½ cup chopped yellow or white onion
  • 2 cloves fresh chopped garlic
  • 1 fresh chopped jalapeño pepper
  • 2 teaspoons oregano
  • ¼ teaspoon cumin
  • ½ teaspoon crystal salt
  • 2 teaspoons extra virgin olive oil
  • 8 ounces of dried angel hair or spaghetti pasta
  • Pepper to taste
  • 1/4 cup of raw sharp white cheddar cheese

Directions :

Drain and flake salmon in a bowl. Set aside. In another bowl, mix diced tomatoes, tomato sauce, onion, garlic, jalapeño pepper, oregano, cumin and salt. Heat oil over medium heat, using a large saucepan. Carefully add tomato mixture to heated pan, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes. Cook pasta according to package directions. Drain, rinse and keep warm. Fold salmon into sauce and heat through. Add pepper to taste. To serve, portion one-quarter of the pasta onto each of 4 plates. Top with salmon mixture and grated cheese.

Nutrition :

  • 473 calories
  • 14.5 g fat
  • 31.5 g protein
  • 54 g carbohydrates
  • 8 g fiber
  • 1336 mg sodium
  • 1050 mg Omega-3 EFAs

Turkey Soup

Makes 10 servings (each 1 cup)

Turkey Soup

Directions :

In large heavy sauce pan, add olive oil, turkey bacon and sauté at medium heat until browned. Add the can of lentils, chicken broth, potatoes, celery, carrots, diced turkey and water. Reduce heat to low and simmer for 5 minutes. Add onion flakes, sage, thyme and rosemary and stir. Continue to simmer at low heat for 10 minutes. Add the tofu and cook on low heat and stir occasionally until the potatoes and carrots are done.

Makes 10 servings. Serving size 1 cup.

Nutrition :


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