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MyPlate Protein 124

Limehouse Chicken

Limehouse Chicken

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"Try this easy, moist chicken dish with a mild lime flavor and a hint of sweetness." — by LEAH_CHRIS 
Cherry Chicken Lettuce Wraps

Cherry Chicken Lettuce Wraps

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"Teriyaki chicken never had it so good in this intriguing mixture with cherries, ginger, rice vinegar, carrots and almonds, all bundled up in a crisp lettuce package." — by barry 
Homemade Wonton Soup

Homemade Wonton Soup

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"Pork wontons simmer in chicken broth with Chinese vegetables in this hearty and warming soup." — by Starry Night 
Chicken Honey Nut Stir Fry

Chicken Honey Nut Stir Fry

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"This healthy stir fry features a sweet, spicy citrus sauce over chicken, carrots and celery and a garnish of cashews." — by Robyn Webb 
Boiled Chicken

Boiled Chicken

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"A basic recipe for how to poach chicken. Use this method for poaching chicken when a recipe calls for poached chicken." — by George 
Twelve Minute Pasta Toss

Twelve Minute Pasta Toss

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"This easy-to-prepare chicken pasta dish gets its delicious flavors from sun-dried tomatoes, olive oil, garlic, and herbs." — by Cindy 
Aunt Carol's Spinach and Fish Bake

Aunt Carol's Spinach and Fish Bake

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"Simple, easy fish recipe. Any white fish will do! And even the kids will eat up the spinach! (My four year old loves this dish!) This recipe was passed on by my Aunt and was a little bit of this, a little bit of that - so tweak the ingredients to your liking!" — by SNOOCHUMS95 
Mango-licious Tilapia

Mango-licious Tilapia

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"My son's girlfriend, Nicole, named this 'mango-licous' . The mango salsa is great over the tilapia, as a dip or on cottage cheese." — by Chris 
Yogurt Chicken

Yogurt Chicken

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" Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome." — by Twila Davis Reed 
Blackened Tuna

Blackened Tuna

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"It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition." — by Denys 
Spicy Italian Pork Cutlets

Spicy Italian Pork Cutlets

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"A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast." — by GEORGIAK 
Tilapia Scaloppine

Tilapia Scaloppine

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"Tilapia, always quick and easy to cook, gets an Italian update with capers and fresh mushrooms." — by ROBINJOY77 
Perfect Ten Baked Cod

Perfect Ten Baked Cod

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"Cod is coated with lemon juice, cracker crumbs, and wine before baking for just 20 minutes for a quick and easy weeknight dinner." — by Pam 
Delicious Baked Chicken

Delicious Baked Chicken

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"Basic baked chicken turns lively when soaked with a little Worcestershire." — by Janet Schaufele 
Pork and Shrimp Pancit

Pork and Shrimp Pancit

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"A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy!" — by Rayna Jordan 
Spicy Garlic Salmon

Spicy Garlic Salmon

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"Salmon fillets are baked with a delicious garlic and mustard paste. Quick, easy, and delicious!" — by Natalie 
Lemony Steamed Fish

Lemony Steamed Fish

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  • 90
"Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend." — by DHERDEBU 
Halibut with Rice Wine

Halibut with Rice Wine

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  • Reviews
  • 84
"Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine." — by Kathryn Mazierski 
Slow Cooker Spicy Chicken

Slow Cooker Spicy Chicken

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  • Reviews
  • 78
"Chicken breasts slowly simmer until very tender in an easy mixture of salsa, garlic, onion, and spices. Start your slow cooker in the morning, and the chicken is ready to shred and serve in tortillas or on rice when you get home." — by shmeya 
Orange Juice Chicken

Orange Juice Chicken

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  • Reviews
  • 82
"Chicken baked with an orange juice/mustard/brown sugar mixture which is then transformed into a light, tangy orange sauce." — by Sherrie Divierte 
 
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