BIM Admin

BIM Admin

Mexican Chicken Spaghetti

1/2 teaspoon olive oil, 1 pound ground chicken breast (skinless), 1/2 cup onions (chopped), 1/2 cup bell peppers (chopped), 15 ounces tomato sauce, 4 cups distilled water, 1 envelope taco seasoning mix, 8 ounces thin whole wheat spaghetti (uncooked), 1/2 cup fat-free cheddar cheese (shredded).

Heat oil in a 12" skillet over medium heat.  Add chicken, onions, and bell peppers.  Cook until chicken is no longer pink and vegetables are tender.  Stir in water, tomato sauce and taco seasoning mix.  Bring to a boil.  Add the uncooked spaghetti.  Reduce heat covered and simmer until spaghetti is tender, about 25 minutes.  Sprinkle with cheese.

Yum Yum!!!


Submitted by Paula

This is a really yummy soup! It makes 3 large servings or 4 small servings.


2 tablespoons extra-virgin olive oil

2 cloves garlic, diced

1 box low-sodium veggie broth (32 oz)

4 cups packed chopped kale 1 can no-salt-added diced tomatoes (14 oz)

1 can no-salt-added cannellini beans, drained and rinsed (14 oz)

4 carrots, peeled and sliced

In a large saucepan, heat olive oil over medium heat. Add garlic and cook 2 minutes. Add broth, kale, tomatoes and carrots, and cover. Cook 5 minutes or until the kale becomes tender. Add beans and heat thoroughly. Serve hot.


Submitted by DancinGrirl11

Seafood Paella


6 cups Seafood Broth (hot)

1 tsp saffron

2 lbs codfish (cut in bite size pieces)

12 lg sea scallops (cut in quarters)

12 shrimp (with the shells on)

1/2 cup soy chorizo (crumbed)

2 tbsp parsley (chop fine)

7 cloves garlic (chop fine)

2 tbsp sweet paprika

6 tbsp olive oil

1 onion (chop small)

1 red pepper (chop small)

1 green pepper ( chop small)

1 lg tomato (cut up small)

1 bottle pimentos

1 can black olives (sliced)

oregano  added to taste

In frypan

1)Brown the fish in 4 tbsp of olive oil, do not cook through and set aside.

2)Add 2 more tbsp of olive oil and cook the soy chorizo, set aside.


3) In large paella pan, add 4 tbsp of broth and saute onions, peppers,saffron

until soft, then add the tomato.

4)Now add the rest of the seafood broth, bring to boil, add fish and

scallops, but not the shrimp at this time.

5) Add the rice, simmer about 25 min until rice is cooked.

6) Now add Shrimp, and remove from heat when shrimp are cooked. Add chorizo when you add the shrimp.

7) Add Pimentos, and sprinkle with black olive slices.

8) Sprinkle with oregano to taste.

9)Cover for 10-12 min.


* You may need to add water to keep  the rice moist while you cook the



Enjoy with a fresh mixed green salad.


Submitted by jahra

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