Meal Plan – Spicy Stir-Fried Mushroom

Meal Plan – Spicy Stir-Fried Mushroom Bruschetta

Ingredients:

1 tablespoon canola oil
1/2 teaspoon cumin seeds
1 whole dried red chile
1 1/2 teaspoons grated peeled fresh ginger
1 cup finely chopped red onion
2 tablespoons dried fenugreek leaves (kasoori methi)
1/4 teaspoon salt
1 minced seeded jalapeño pepper
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
2 garlic cloves, minced
2 cups quartered mushrooms
1 cup (1/2-inch) cubed tomato
7 tablespoons no-salt-added tomato sauce
3 tablespoons chopped fresh cilantro, divided
1/8 teaspoon Garam Masala
8 (1-ounce) slices country bread, toasted

Preparation

1. Heat first 3 ingredients in a large skillet over medium-high heat; sauté 1 minute or until cumin begins to darken. Add ginger to pan; sauté 30 seconds. Add red onion and fenugreek; sauté 2 minutes or until onion is tender. Add salt and jalapeño; saute 2 minutes or until onion softens and begins to brown. Add coriander, red pepper, and minced garlic; sauté 30 seconds. Add mushrooms; cook 7 minutes or until liquid evaporates. Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala; bring to a simmer. Cook 15 minutes or until sauce thickens. Sprinkle with the remaining 1 tablespoon cilantro. Serve with slices of country bread.

Suvir Saran, Cooking Light

Meal Plan – Slow-Cooker Oatmeal

Meal Plan – Slow-Cooker Oatmeal

Ingredients:
1-cup steel-cut oats
1/3 cup chopped dates
2/3-cup raisins
1/3 cup chopped dried figs
1/2-teaspoon ground cinnamon
1/3 cup chopped almonds or walnuts
4 cups water
1/2-cup half-and-half (or non-fat, plain yogurt)

Directions: Mix all of the ingredients together in a slow cooker before you head to bed. Set to LOW and cook for 8 to 9 hours. Stir to combine and serve.

Meal Plan – Stir Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens $
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts $
• Lime wedges (optional)

Preparation

1. Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
3. Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Note:The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.

Cooking Light

Meal Plan – Lemon-Thyme Chicken with Sauteed Vegetables

Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided

Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

Healthy Meal – Chicken Cutlets with Lemon

Ingredients

4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Preparation

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Recipe from Cooking light

Healthy Recipe – Yogurt Fruit Glass

 

Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Healthy Meal TOMATO CHICKPEA PESTO

 

TOMATO CHICKPEA PESTO

According to a study published in 2010 in the journal Appetite, participants who added half a cup of chickpeas to their daily diet ate less junk food and felt fuller compared with days they didn’t eat chickpeas. Researchers credit the bean’s fiber (11 grams per cup) for the healthy results. Cooked tomatoes provide the antioxidant lycopene, which studies show can protect skin from UV rays. Pesto adds a rich flavor, while basil contains anti-inflammatory antioxidants, says Dorfman. She also notes it’s packed with magnesium, a mineral that regulates blood sugar.

TO MAKE: In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.

 

Chile Chicken Wraps – Nutrients per serv

Chile Chicken Wraps – Nutrients per serving (1 tortilla, 3 oz chicken, 3 tbsp Avocado Sour Cream, 1 cup vegetables): Calories: 368, Total Fat: 13 g, Sat. Fat: 2.5 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 34 g, Fiber: 8 g, Sugars: 4 g, Protein:26g