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Creamy Peach Smoothies
Makes 2 servings (1 cup each)
Prep Time: 5 minutes
Total Time: 5 minutes
Create a ready-in-minutes, icy-smooth yogurt treat for anytime sipping.
INGREDIENTS
1 cup Cascadian Farm frozen organic sliced peaches
1 container (6 ounces) Yoplait Original French vanilla yogurt
3/4 cup calcium-fortified orange juice
Honey, if desired
DIRECTIONS
1. In blender, place peaches, yogurt and orange juice. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey.
2. Pour into 2 glasses. Serve immediately.
NOTES
Add one slice of whole wheat bread with one teaspoon 0 trans fat margarine for a complete breakfast.
NUTRITIONAL INFORMATION
1 Serving
Calories: 160
Protein: 4g
Carbohydrate: 33g
Dietary Fiber: 2g
Total Fat: 1g
Saturated Fat: 0.5g
Cholesterol: 5mg
Calcium: 250mg
Sodium: 45mg
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Chicken Marengo with Mushrooms
Makes 4 servings
Prep Time: 10 minutes
Total Time: 36 minutes
INGREDIENTS
2 teaspoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
12 ounces fresh, white button mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1 can (14 ounces) unsalted diced tomatoes (drained)
DIRECTIONS
1. In a Dutch oven or skillet, heat oil over high heat until hot.
2. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot.
3. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.
4. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.
5. Serve over steamed rice, if desired.
NOTES
Round out with a cup of brown rice, or whole-wheat couscous, and a side of steamed vegetables with a spritz of lemon juice or balsamic vinegar
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Wasa Hearty Rye Crispbread with Tuna, Lemon and Black Pepper
Makes 4 servings
Prep Time: 8 minutes
Total Time: 8 minutes
INGREDIENTS
4 slices Wasa Hearty Rye Crispbread
1 can (6 ounces) chunk light tuna
1/4 cup green onion, chopped
2 teaspoons lemon, zested
1 tablespoon lemon juice, fresh
1/8 teaspoon cracked black pepper
2 teaspoon parsley chopped
1/4 cup parmesan cheese, grated
DIRECTIONS
1. In a bowl combine tuna, green onion, lemon zest, juice, and black pepper.
2. Spread tuna on each crispbread and top with parsley and parmesan cheese.
NOTES
Round out with a salad with 100 calories or less worth of dressing and 3 ounces of lean meat or fish.
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