Easy 4 Launch Recipes To Make At Home You Need To Try Them

Today We Will See Another Delicious & Easy 4 Launch Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!

1 – Spicy Lime Pork Tenderloins

  • Preparation Time: 45 minutes 
  • Cooking Time: 7 hours and 15 minutes 
  • Servings: 4


  • 2 lb pork tenderloins 
  • 1 cup chicken broth 
  • ¼ cup lime juice 
  • 3 tsp chili powder 
  • 2 tsp garlic powder 
  • 1 tsp ginger powder 
  • ½ tsp sea salt


1. Combine chili powder, garlic powder, ginger powder, and salt in a bowl. Rub the spice mixture all over the pork and place it in the Slow Cooker. Pour in the broth and lime juice around the pork. Cover with the lid and cook for Seven Hours on low.

2. Remove the pork from the Slow Cooker and let rest for 5 minutes. Slice the pork against the grain into medallions before serving.


Calories: 182; Fat: 9 g; Saturated fat: 2 g; Protein: 24 g; Total carbs: 1 g; Sodium: 305 mg; Cholesterol: 74 mg70

2 – Garlic Turkey Skewers

  • Preparation Time: 10 minutes 
  • Cooking Time: 15 minutes 
  • Servings: 4


  • One lb boneless, skinless turkey breasts, cut into cubes 
  • 1 lemon, juiced
  • 2 tbsp avocado oil
  • 2 tbsp garlic, crushed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper


1. Combine the turkey cubes, lemon juice, avocado oil, crushed garlic, dried thyme, dried oregano, fine sea salt, and ground black pepper in a large mixing bowl. Mix until well coated, and allow to rest for 30 minutes.

2. Spare the turkey cubes onto 8 skewers.

3. Melt butter in a nonstick frying pan over medium-high heat.

4. Place the skewers in the pan, and cook for 5–7 minutes. Flip and cook for 5–8 minutes, or until fully cooked and browned. Remove from the heat, and serve.


Calories: 205; Total fat: 10 g; Saturated fat: 2 g; Sodium: 343 mg; Total carbs: 2 g; Fiber: 0 g; Protein: 26 g71

3 – Almond Butter Chicken

  • Preparation Time: 10 minutes 
  • Cooking Time: 5 minutes 
  • Servings: 2


  • 2 tsp olive oil
  • 1 tbsp garlic, crushed, divided
  • ½ cup brown onion, finely chopped 
  • 8 oz lean ground chicken
  • 1 tsp ginger, grated
  • 3 tbsp unsalted almond butter 
  • 4 tbsp water
  • 6 large iceberg lettuce leaves


1. Heat the olive oil in an iron pan over medium heat. Add half of the crushed garlic and the chopped onion, and cook until translucent for 1– 2 minutes.

2. Add the ground chicken, break it up with a fork, and cook for 5 minutes, until golden and cooked through.

3. Add together the grated ginger, remaining crushed garlic, almond butter, and water in a glass bowl, and mix to combine. Add the almond butter mixture to the chicken mixture, and cook for 1 minute until the flavors have combined.

4. Divide the chicken mixture into the iceberg lettuce cups and serve. 


Calories: 414; Total fat: 21 g; Saturated fat: 4 g; Cholesterol: 90mg; Sodium: 211 mg; Total carbs: 17 g; Net carbs: 7 g; Fiber: 4 g; Protein: 32 g

4 – Balsamic Berry Chicken

  • Preparation Time: 10 minutes 
  • Cooking Time: 30 minutes 
  • Servings: 2


  • Aluminum foil
  • ½ cup blueberries
  • 2 tbsp pine nuts
  • ¼ cup basil, finely chopped
  • 2 tbsp balsamic vinegar
  • ¼ tsp ground black pepper
  • 2 (4 oz) chicken breasts, butterflied


1. Heat the oven to 375°F, gas mark 5. Aluminum foil should be used to line a medium-sized baking dish.

2. Add together the blueberries, pine nuts, chopped basil, balsamic vinegar, and ground black pepper in a medium-sized mixing bowl. Mix until well combined.

3. Place the chicken pieces in the pan, and pour the blueberry mixture on top.

4. Bake for 20–30 minutes, or until the juices are caramelized, and the inside of the chicken is fully cooked.

5. Serve warm with a side dish of your choice.Tip: To butterfly a chicken breast, cut the breast halfway through, horizontally.

Substitution tip: swap the blueberries for any berry of your choice. 


Calories: 212; Total fat: 7 g; Saturated fat: 1 g; Cholesterol: 80mg; Sodium: 58 mg; Total carbs: 11 g; Net carbs: 7 g; Fiber: 2 g; Protein: 27 g

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