Bacon Topped Petite Turkey Meatloaf with BBQ Sauce

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce

Servings: 5 Serving Size: 1 loaf • Old Points: 6 pts • Points+: 7 pts
Calories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 g
Sodium: 940 mg

Ingredients:
3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
2 tbsp diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup Kansas City BBQ Sauce
1 large egg
1 tsp smoked paprika
1 tsp kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tbsp BBQ Sauce


Directions:

Preheat the oven to 350°. Lightly spray a petite loaf pan with oil (if you don't have a petite loaf pan you could use a muffin tin).

In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through.

Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce.

Bake about 25 minutes or until cooked through.

Rotisserie Chicken Enchiladas

If you are looking for meal ideas you MUST check out Jen-fits Playground!
She has a ton of free recipes and even more for members.

I love this recipe simply because it is super tasty, fast and inexpensive to make. Try it and let me know if you love this as much as I do :-D

*DON'T THROW AWAY THE CARCASS* Throw it in a crock pot and simmer for a few hours to make a useful stock fir future recipes or add veggies and quinoa to make a yummy soup.

Makes 5 servings (2 stuffed tortillas each)
Ingredients:

• 1 cup fat-free refried beans
• 2 cups green enchilada sauce
• 10 oz Rotisserie Chicken (Costco $4.99!)
• 1/4 cup fat-free cheddar cheese
• 1/4 cup fresh chopped Cilantro
• 1/2 cup nonfat Greek Yogurt (VOSKOS is my favorite)
• 1/2 red or white onion thinly sliced and sauteed
• Cumin spice
• 10 low-fat, low-calorie corn tortillas

Directions:
Remove chicken breast from Rotisserie Chicken and shred. Distribute chicken evenly among tortillas.
Grease (spray) a small casserole dish.

Saute sliced onion for 3-5 minutes until softened. Add enchilada sauce and heat through. Pour a little sauce in each tortilla. Add a tablespoon or so of refried beans to each tortilla. Sprinkle with fresh cilantro and Cumin spice. Roll tortillas and place (seam down) tightly in casserole dish.

Top with remaining enchilada sauce. Sprinkle with fat-free cheddar cheese.

Bake in oven at 350 for 20 minutes or until heated through (chicken is already cooked, so it shouldn’t take too long).

Serve with fat-free sour cream or with nonfat Greek Yogurt. We used Greek Yogurt to help increase protein.

Nutrition:
Calories 326
Calories from Fat 63.6
Total Fat 7.07g
Saturated Fat 1.67g
Cholesterol 38.16mg
Sodium 1160mg
Total Carbohydrate 40.23g
Dietary Fiber 4.42g
Sugars 2.73g
Protein 22.28g

Apple and Quinoa Salad

This was shared by one of our Ontario clients on our community page check it out!

Apple and Quinoa Salad

juice from 1 lemon
1/2 cup apple cider vinegar
1/2 cup orange juice
1/3 cup canola or sunflower oil
1/3 cup honey

5 cups cooked quinoa (always use a 2:1 ratio, water to quinoa - when cooking)
2 apples, cored and chopped
1 bell pepper, diced small
1 cup fresh corn kernels
1/2 cup dried cranberries
1/2 cup currants
1 small red onion finely chopped
1 cup toasted, chopped pecans
1 cup fresh parsley and mint, chopped
sea salt and pepper

Place lemon juice, cider vinegar, orange juice, oil and honey in a small bowl and stir to combine.

In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing. Adjust seasonings and refrigerate until ready to serve.

Serves 6 as a main course salad

Black Bean Burgers

Black Bean Burgers
1 tablespoon olive oil
1/4 cup onion, diced
1/2 cup red bell pepper, diced
1/4 cup carrots, diced
1 15 ounce can black beans, drained and rinsed
1 1/2 teaspoons cumin powder
salt and pepper to taste
1 egg
1 cup dried bread crumbs
1 tablespoon canola oil
4-5 slices of provolone or pepper jack cheese

Add the olive oil and veggies to a frying pan, and cook at medium-high heat until veggies begin to soften.  While the veggies are sauteing, add  the beans into a medium-sized mixing bowl.  Mash them up a bit with a potato masher, leaving about 1/4 of the beans whole.

Add the sauteed veggies to the bean mixture and stir to combine.  Add the remaining ingredients (reserving the canola oil for frying the patties in) and mix together.  (It's best to use your hands to mix everything together at this point).

Divide mixture into 4 or 5 patties, depending on your preference of patty size.  After forming the patties, fry them in the canola oil until golden, about three minutes per side, over medium-high heat.

Top with the cheese of your choice, once bean burgers are flipped.

Serve on hamburger buns, with mayonnaise, greens of your choice, and tomatoes.

Tip:
Start your patties in a cold pan to give the patties a nice crunch on the outside.
For delicious go-to lunches at home, wrap patties individually and freeze.  When you need lunch in a hurry, just grab a patty, microwave until hot, and assemble as usual.

Calories: 198 | Total Fat: 3g | Cholesterol: 53mg

Full of Folate Salad

ingredients

½	clove garlic, minced
¼tsp	(1 mL) salt
¼tsp	(1 mL) prepared Dijon mustard
1tbsp	(15 mL) rice vinegar
1tbsp	(15 mL) orange juice
4tsp	(20 mL) olive oil
1tbsp	(15 mL) finely chopped coriander
	freshly ground pepper
4cups	(1 L) romaine lettuce, torn
2cups	(500 mL) baby spinach
1	navel orange, peeled, sliced into pinwheels
1	ripe avocado, sliced
¼ cup	(50 mL) toasted sunflower seeds

directions

1.	In a small bowl, mash garlic and salt together. Add mustard, vinegar, orange juice and olive oil. Whisk until fully blended. Add coriander and whisk to blend.
2.	In a large salad bowl, combine lettuce, spinach, orange and avocado slices. Drizzle on dressing and toss lightly. Garnish with toasted sunflower seeds.
3.	Tips: To toast raw, unsalted sunflower seeds, heat a small, dry frying pan on medium-high. Add seeds and toast, stirring until golden brown, about 2 to 3 minutes.
4.	To slice a ripe avocado, slice in half, lengthwise, nudge out the seed with the tip of a knife then slice avocado while in the "shell," prying pieces out by sliding knife between the peel and the avocado. Avocado will brown easily, so do this step just before dressing the salad.

Quick, Easy, Delicious Beef Stew

Ingredients:

• 3 pounds beef or buffalo
• 3 medium onions, chopped
• 1 pound parsnips, sliced
• 2-3 carrots, sliced
• turnips, chopped
• rutabaga, chopped
• 6 Tablespoons olive oil
• 1 bundle kale
• 1-2 red and/or green sweet bell peppers
• 1 large can crushed tomatoes
• 1 large can diced tomatoes
• 2 cups broth
• sea salt
• red pepper flakes
• fresh ground black peppercorns

How to make it:

1. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
2. Add broth, pepper, flakes, salt to skillet and combine well with pan drippings. Pour mixture over beef and vegetables. 
3. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. 

* Or on LOW setting for 7 to 8 hours.  

Nutritional Info
Per serving:	-
cal	220
fat	7 g
sat. fat	2 g
chol	35 mg
sodium	250 mg
potassium	770 mg
carb	18 g
fibre	2 g
pro	19 g
% RDI:	-
calcium	4 %

Eggs with Avocado and Salsa

Scrambled Eggs with Avocado and Salsa: 

Scrambled eggs really aren’t that hard or time-consuming to make. People think you have to mix the eggs ahead of time, but you can just quickly stir them a few times while cooking and they’ll become scrambled! 
 
Mixing two Omega-3 Eggs with ½ cup Egg Whites and adding Spinach. Then, top with slices of avocado and fresh salsa.

Holiday Oatmeal

Baked Cranberry Oatmeal

Makes 1 serving

Ingredients:

* 1/2 cup old-fashioned oats
* 1/8 teaspoons ground cinnamon
* 1/8 teaspoons baking powder
* sprinkling of salt
* 1/2 cup water
* 1/2 cup nonfat milk/rice milk/soy milk/almond milk
* 2 Tbsp  liquid egg whites
* 1/2 teaspoons vanilla extract
* 2 Tbsp dried cranberries
* sprinkling of brown sugar

I like to add a scoop of protein powder to my oatmeal - I do not eat red meat or pork which means I need to get my protein intake elsewhere.

Directions:

Preheat oven to 350 degrees.

Spray small bread loaf pan or other oven safe single serve dish.

Mix all above ingredients except brown sugar.

Pour into pan. Sprinkle pinch of brown sugar on top for sweetness.

Bake for 30-35 minutes.

Nutrition:

Calories 241
Total Fat 4.5g
Sodium 140.57mg
Total Carbohydrate 42.4g
Dietary Fiber 5.78g
Sugars 10.75g
Protein 8.84g before protein powder

Protein Packed Pancakes

Protein Packed Pancakes

from Oxygen Magazine

Makes 1 Serving (3 pancakes)

Ingredients:

Olive oil spray
1/8 c low-fat cottage cheese
1/4 c egg whites
1 1/2 scoops chocolate protein powder
1 medium banana, sliced
1 T sugar-free maple syrup

Spray a pan with oil and set on medium heat.

In a bowl combine cottage cheese, egg whites, and protein powder. Use a hand-held blender to mix completely.

Pour batter into pan. Cook each side for about 2 minutes or until pancake is golden.

Top with banana slices and syrup.

This would also be good with strawberries! Or perhaps substitute the chocolate protein powder for vanilla and then top with fresh blueberries. Lots of options!

Nutrition:

Calories: 330
Fats: 3g
Sodium: 720 mg
Carbs: 33g
Fiber: 4g
Sugars: 16g
Protein: 46g

Hot Chicken Grape Curry over Toast

Serves 1

Ingredients:

• 3 oz shredded chicken
• 6 grapes cut into quarters
• 1 celery stalk, thinly sliced
• 1/2 tsp Curry Powder
• 1/3 cup nonfat Greek yogurt
• 1 tbs yellow or dijon mustard
• 2 tbs chopped walnuts
• handful of sprouts
• sliced hardboiled egg
• 1 piece sprouted bread or low-sodium Ezekiel bread, toasted

Directions:

Stir together yogurt, mustard, sugar, and curry. Add in shredded chicken, grapes, celery, and walnuts. Toast bread. Smother with curry mix. Top wtih sprouts and sliced hardboiled egg.

Sweet Pear Baked Oatmeal

Makes 1 serving

Ingredients:

• 1/2 cup old-fashioned cooking oats
• 1 cup water
• 1/4 cup Protein powder or nonfat cottage cheese
• 1/4 tsp baking powder
• Honey to taste
• 1/3 sliced pear
• 1/4 tsp cinnamon
• 1 tsp pure vanilla extract
• Rice or Soy Milk (optional)

Directions:

Preheat oven to 350 degrees.

Slice pear into thin pieces. Combine the above, mixing well. Add to an oven-proof baking dish. Bake for 30 minutes, Drizzle with milk and enjoy!

Yummy Breakfast - Spinach & Egg White Wrap

Spinach & Egg White Wrap

This wrap is delicious for breakfast, lunch or dinner. It's ready in a flash, tastes amazing, and is filled with lean protein, veggies and whole sprouted grains. Try it today, but don't be surprised if you get hooked!
Servings: 2

Here's what you need:

• 1 teaspoon olive oil
• 1 garlic clove, minced
• 3/4 cup tomato, finely chopped
• 2 cups spinach, roughly chopped
• 1 cup egg whites
• dash of salt and pepper
• 2 sprouted grain tortillas
• 2 Tablespoons pesto (purchase it pre-made, or combine 1/2 cup walnuts, 2 cups basil leaves, 2 cloves garlic, 1/4 cup olive oil, and 1 Tablespoon lemon juice in a food processor and blend until it becomes a paste.) Not a fan of Pesto? Try Salsa instead - yum!

1. Spread a tablespoon of pesto over each tortilla and set aside.
2. In medium sized skillet warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the tomato and cook for another 3 minutes. Add the spinach and cook until it is soft and wilted. Remove the veggies from skillet, set aside in a bowl.
3. Pour the egg whites into the skillet, season with salt and pepper. Cook until the egg is no longer runny.
4. Arrange half of the egg whites in a line down the center of each tortilla. Top with half of the veggies and then fold the ends up and wrap like a burrito.

Nutritional Analysis: One serving equals: 288 calories, 10g fat, 28g carbohydrate, 6g fiber, and 21g protein.

Beet Salad with Feta and Roasted Pumpkin Seeds

Beets and Chard with Feta and Roasted Pumpkin Seeds

 Serves: 4-6

Ingredients:
2 bunches Swiss chard, washed and chopped
3 medium beets, washed
1/2 cup (120 ml) raw pumpkin seeds
1 tsp tamari soy sauce

Dressing
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tbsp honey
1/4 tsp salt

Directions:
1. In a small bowl whisk together vinegar, honey and salt. Add oil slowly while continuously whisking. Set aside.

2. Preheat oven to 350°F (180°C).

3. Place pumpkin seeds and tamari in Ziploc or clear plastic bag. Shake until all seeds are covered with soy sauce. Roast on cookie sheet covered with parchment paper for three-five minutes, turning once.

4. Steam chard for three to four minutes. Turn out onto platter and let cool.

5. Place chard on large platter or individual plates. Drizzle with 1/2 of dressing. Top with beets and add crumbled feta cheese. Sprinkle with pumpkin seeds.

Recipe courtesy of Munch, Vancouver's only restaurant dedicated to parents. It's a casual and comfortable spot where both kids and parents can be social. For more information, please visit www.munchrestaurant.com.

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1.03.01

Quick breakfast meals

Don't have a lot of time on the mornings to make oatmeal or some eggs?

Try one of these cereals to fill you up as you embark on your busy day!

Top 5 Cereal Picks

1) Kashi Go Lean: I love this cereal so do my kids - that says a lot! I even eat it as a snack after an evening workout! Their cereals are filled with whole grains, fiber and protein. One cup of Kashi Go Lean contains 140 calories, 10 grams of fiber and 13 grams of protein. Add a scoop of vanilla protein powder to your milk to boost the protein content.

2) Special K Red Berries: Crunchy, sweet and lo-cal – you can’t ask for more in a cereal. Coming in at just 110 calories per cup, Special K is a great way to start your day.

3) Post Total: It’s a crunchy, sweet and satisfying way to get in 100% of your daily vitamins and minerals.

4) Cheerios: This stand-by is a favorite of kids and adults for good reason. With 110 calories per cup, 3 grams of fiber and super low in sugar, pop a few blueberries in your bowl and you’re good to go!

5) Chex: Multi-Bran Chex has 160 calories per 3/4 cup, 6 grams of fiber, 90% of your iron needs and 100% of your folic acid requirements, but any of the Chex flavors are winners. Rice Chex are a great alternative for those with gluten allergies!

STRONG AND LEAN: Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry
Makes 1 Serving

Ingredients
    1 teaspoon olive oil
    3 cups broccoli
    2 thinly sliced carrot
    1 onion, cut into wedges
    6 oz. sirloin steak cut into strips
    3 tbsp low sodium chicken or beef broth
    1 tbsp reduced sodium soy sauce
    1 teaspoon whole wheat flour
    1/2 teaspoon Splenda

Directions

1.Heat olive oil in a large skillet and add the prepared vegetables.
2.Cook, stirring until veggies are crisp tender and onions are browned. Put aside.
3.Stir in the beef strips, cook until desired doneness.
4.In a small bowl, combine the remaining ingredients, stirring to dissolve the flour; add to the beef mixture and cook stirring constantly until sauce thicken.


Nutritional Facts (Per Serving)
    Calories: 554
    Protein: 58g
    Carbohydrates: 38g
    Fat: 19g

3 Days of Meals - Family Friendly, Quick and Easy!

DAY 1
BREAKFAST: Spinach Omelet
In a skillet cook separate from eggs on medium the spinach, tomatoes, onions, other items, add to the eggs before turning over – I use 1/2 T of olive oil

LUNCH: Turkey Breast Slices
with a scoop of cranberry sauce and vegetables like carrots, cauliflower, broccoli – you need a little fat like avo or cheese

DINNER: Coconut and Ginger White Fish
sauté onions and ginger first – put that on top of fish, cover with low sodium chicken broth and coconut milk – bake for 20 minutes at 350, serve on quinoa with asparagus



DAY 2

BREAKFAST: Turkey Sausage or Turkey Bacon with egg whites
 
LUNCH: Tuna Fish
use Veganaise instead of mayonnaise but go easy, add celery, cranberries, onions, mustard whatever you like, make it as a wrap or place on top of lettuce

DINNER: Meatloaf
3 lbs organic ground beef (not the leanest kind: I like 80%), 1 pound ground organic free-range turkey, 2 cups canned corn niblets, 2 cups grated Cheddar cheese , 2 cups rolled oats, 4 eggs, beaten, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 1 tablespoon olive oil, 1 large onion, diced, Parchment Paper, 1 bunch kale, 3 tablespoons barbecue sauce or teriyaki sauce

In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not over mix.
Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring, for about 5 minutes, or just until softened. Add to the other ingredients and mix in.

Line a 9”x13” baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely (the mixture won’t rise).

Peel the kale stems and place the kale over the top of the meat loaf so it forms a skin. Drizzle the barbecue sauce or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1hour 15 minutes at 350, and then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.
YIELD: 8-10 SERVINGS

DAY 3
BREAKFAST: Salmon and Eggs
You can make it fancy or make it simple. Poach a slice of salmon and poach an egg – add a slice of avocado.
(If you don’t like salmon choose another protein like turkey breast)

LUNCH: Naked Burrito
In one dish place warmed black, refried, kidney, or pinto beans, chopped onions and peppers, guacamole, salsa, and rice (brown if possible) avoid cheese and sour cream

DINNER: Soyu Chicken
Place braggs (soy sauce substitute), graded ginger, sliced garlic, sliced white onion, water, and brown sugar, soak all together then low heat boil some chicken thighs in the mixture covered for 1 hr – let it sit, reheat and serve – serve with quinoa or brown rice and a green veggie of your choice!

Dijon Salmon with Dill Cream Sauce

Dijon Salmon with Dill Cream Sauce
Serves 4

This is a low-fat, low-calorie, heart-healthy dish that is good for your entire family. A delightful fish entrée with mouth-watering flavor, tastes great with asparagus or steamed broccoli.

Ingredients:
1 cup fat-free sour cream
2 tsp dried dill
3 Tbsp scallions, finely chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1 ½ lb salmon filet with skin, cut in center
½ tsp garlic powder
½ tsp black pepper
Fat-free cooking spray, as needed



Preparation:
• Whisk sour cream, dill, scallions, lemon juice, and Dijon mustard together in large bowl until well blended.
• Preheat oven to 400º F; and spray baking sheet with nonstick fat-free cooking spray.
• Place salmon, skin side down on baking sheet.
• Sprinkle with garlic powder and pepper, then spread with sauce made in Step 1.
• Bake salmon until opaque in center, or about 20 minutes. For best taste, do not over bake.


Per Serving: Saturated Fat: 2g, Protein: 27g, Sodium: 229 mg, Total Fat: 7g, Carbs: 5g, Fiber: less than one gram,
Cholesterol: 76mg,
Potassium: 703g. Calories: 190.

How to Select Salmon, Fish and Seafood

The lovely pink-hued salmon can be served in a variety of ways and is always a favorite among fish lovers and enjoyed even by those who are not always fond of fish. It’s delicious and nutritious with omega 3 fatty acids. The season for the different species of salmon ranges from early summer to late fall, however, with increased production of farm-raised salmon this healthy fish can be found fresh in local supermarkets year round.

The salmon flesh ranges in color from pink to red to orange with some varieties richer in important omega 3 fatty acids than others. Two examples of salmon, chinook and sockeye are fattier fish than pink and chum and contain great amounts of healthy omega 3 fatty acids.

Just two servings of Omega-3-rich fish per week can lower triglycerides. Triglycerides are a form in which fat is carried in your bloodstream. In normal amounts, triglycerides are important for good health because they serve as a major source of energy. High levels of triglycerides, however, are associated with high total cholesterol, high LDL (bad) cholesterol and low HDL (good) cholesterol), and therefore, with an increased risk of cardiovascular disease.

Salmon is sold in many different forms. Fresh salmon is available as a whole fish or in steak or fillet form. Salmon is also available frozen, canned, dried or smoked. Whenever possible, choose wild rather than farm raised salmon.

Sockeye salmon are an exceptionally rich source of vitamin D: a 4-ounce serving of baked or broiled sockeye salmon provides 739.37 IU of vitamin D. The same 4-ounce serving of chinook salmon, another excellent source of vitamin D, supplies 411 IU.

Fresh whole salmon and other whole fish should be displayed buried in ice, while fillets and steaks should be placed on top of the ice. Smell is a good indicator of freshness. Once the fishmonger wraps and hands you the fish that you have selected, smell it through the paper wrapping and return it if it does not smell right.

Smoked salmon should not have dry or brown edges. In addition, avoid smoked salmon that is very shiny or is leaking moisture as it is probably not too fresh.

When storing all types of seafood, including salmon, it is important to keep it cold since fish is very sensitive to temperature. Therefore, after purchasing salmon or other fish, make sure to return it to a refrigerator as soon as possible. If the fish is going to accompany you during a day full of errands, keep a cooler in the car where you can place the salmon to make sure it stays cold and does not spoil. Out ice or a couple of those plastic blue ice and freeze the night before.

The temperature of most household refrigerators is slightly warmer than ideal for storing fish. So, in order to ensure maximum freshness and quality, it is important to use special storage methods to create the best temperature for holding the fish. One of the easiest ways to do this is to place salmon, which has been well wrapped, in a baking dish filled with ice. The baking dish and fish should then be placed on the bottom shelf of the refrigerator, which is its coolest area. Replenish ice one or two times per day.

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Roast Beef Panini

Panini Style Roast Beef Sandwich with Creamy Dijon, Tomato and Avocado
Serves 2

 Ingredients:
4 slices low-calorie multigrain bread
4 oz thin deli sliced lean roast beef
1 beefsteak tomato
½ avocado, sliced
¼ cup baby arugula
1 tsp Dijon mustard
¼ tsp extra virgin olive oil




Preparation:
• Top 1 slice of bread with roast beef, tomato, avocado and arugula. Spread remaining slice with mustard and lay face down on arugula.
• Heat nonstick grill pan over medium heat until hot. Brush sides of sandwich lightly with oil and place in pan. Set a skillet with a heavy-bottom, on top of sandwich and cook 1 to 2 minutes per side. Should be warm in center.


Per Serving: Saturated Fat: 2g, Protein: 17g, Sodium: 639mg, Total Fat: 12g, Carbs: 25g, Fiber: 4g,
Cholesterol: 30mg. Calories: 251.

Sunshine Smoothie

Sunshine Smoothie
Serves 2



This cool and creamy drink is delicious for breakfast or as a snack. The flaxseed oil adds healthy monounsaturated fatty acids that have been proven to fight belly fat.


Ingredients:
1 ½ cups frozen mango cubes or peach slices, slightly thawed or 1 large mango, peeled and sliced.
1 cup hulled, halved fresh strawberries
1 cup fat-free vanilla yogurt or light vanilla soy milk
½ cup chilled mango nectar
1 Tbsp frozen pineapple
1 Tbsp flaxseed oil

Preparation:
• Place mango, strawberries, yogurt, nectar and juice concentrate in blender. Add about 5 ice cubes if you use fresh mango. Blend well until smooth.
• Add flaxseed oil and blend for 2 seconds. Pour into 2 chilled glasses.


Per Serving: Saturated Fat: 1.5g, Protein: 8g, Sodium: 86mg, Total Fat: 14g, Carbs: 65g, Fiber: 5g,
Cholesterol: 2mg. Calories: 399.

Grilled Zingy Lemon Chicken
Serves 4


The ingredients are simple but the flavor is delightful. This is a Low-fat recipe, and the zingy salsa keeps the chicken moist and tender. This meal requires cooking on the grill, so if you don’t like to stand over a grill, you might get someone else in the family to actually cook the chicken on the grill while you prepare the other accompaniments.

Ingredients:
4 boneless chicken breast halves
1 cup salsa or picante sauce (from scratch or store bought)
2 tablespoons vegetable oil
1 small lemon
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder

Preparation:
• Flatten chicken breasts by placing each chicken breast between sheets of plastic wrap or food storage bags and pound gently with the flat side of a meat mallet until the meat is about 1/4-inch thick.
• Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container.
• Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.
• Thread chicken onto metal skewers or well-soaked wooden skewers.
• Grill over hot coals or on gas grill for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.

Saturated Fat: 3.3g, Protein: 30.5g Sodium: 274mg, Total Fat: 15.2g, Carbs: 6.5g, Cholesterol: 82mg. Calories: 285



How to Select the Best Chicken for Healthy Cooking
When selecting whole chickens, look for ones that are solid and plump with a rounded breast. Whether purchasing a whole chicken or chicken parts, the chicken should feel pliable when gently pressed, and it should not have an odor. Do not buy chicken if the past the expiration date.

The color of the chicken’s skin, white or yellow, does not have matter in terms of nutrition. Regardless of color, the skin should be opaque and not spotted.

If purchasing frozen chicken, buy only chicken that is frozen solid and does not have any ice deposits or freezer burn. Additionally, avoid frozen chicken that has frozen liquid in the package as this may indicate that it has been defrosted and refrozen.

If possible, purchase chicken that has been organically raised or that is “free-range” since these methods of poultry raising produce chickens that are both tastier and better for your health. Organically grown chickens have been fed an organically grown diet and have been raised without the use of hormones or antibiotics. Free-range chickens are allowed access to the outdoors as opposed to being confined to the henhouse.

Instead of buying skinned chicken from the store, purchase your chicken with the skin intact. Cook chicken with the skin on to keep it moist and not have to add oil or butter. Remove the skin from the chicken breasts after cooking.

Store chicken in the coldest area of your refrigerator. If the store packaging is intact and secure, go ahead and store it in the original packaging since this will reduce the amount of handling. But, if the package has been open or torn and you think the chicken liquids will leak, rewrap it securely before storing. This is very important to make sure that the chicken does not contaminate other foods in the refrigerator. Refrigerated raw chicken can keep for two to three days.

To freeze chicken, remove it from its packaging, wash it and then pat it dry. Then wrap it with either aluminum foil or freezer paper, wrap all pieces as tightly as possible so as not to allow any air to get in. Once the raw chicken is wrapped well as described, frozen chicken can keep for about one year.

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