2 chicken breasts, sliced in half horizontally 30g spinach leaves 3 potatoes, rinsed and sliced in 1/4″ disks 1 bunch asparagus paprika black pepper garlic pepper cooking oil spray Bruschetta: 2 tomatoes, seeded and diced 2 tablespoons garden chives 1 tsp olive oil Black pepper to taste Garlic powder to taste 1 tablespoon fresh chopped … Keep reading
1 tsp canola oil 1/2 chopped onion 1/2 chopped pepper 200g sliced mushrooms 100g cup chopped fresh spinach garlic powder fresh parsley black pepper 4 egg whites 1 tablespoon parmesan cheese drizzle salt-free ketchup Heat a medium-nonstick frying pan over medium-high heat. Add the canola oil and fry the onion until lightly golden, about a … Keep reading
3 cucumbers, peeled, seeded and chopped 1 bunch sliced spring onion 1/2 chopped green pepper 1 tsp garlic powder 1/2 tsp dried dill 750g plain nonfat Greek yogurt 125ml low-sodium chicken or vegetable stock 2 tsp vinegar 1 tsp olive oil Dash hot pepper sauce Chopped fresh parsley Chop the cucumbers, spring onion, green pepper, … Keep reading
1 whole wheat tortilla 2 tablespoons prepared hummus 1 chopped, ripe plum tomato 16 cherry tomatoes Spread the whole wheat tortilla with the hummus. Place the diced tomatoes on one end and roll tightly. Cut in 1 inch pieces and arrange in a circle on a plate. Place the grape/cherry tomatoes in the center.
240g hummus 1 bunch celery sticks 16 cherry tomatoes 90g broccoli florets (tops) Place the hummus in a small bowl. Arrange the veggies on a plate surrounding the hummus. If you want a little red color on the hummus you can add a little tomato paste.
Here is a recipe that is very easy to make and yields great results that are kid tested.
2 yukon gold potatoes, cubed 1 tsp olive oil 1 tablespoon chopped chives or scallions (green part) 2 tablespoons light mayonnaise Heat the grill to 350 to 400 degrees F. Place the potatoes on foil with the oil. Spread into one layer. Grill for 20 minutes. Turn the potatoes over occasionally. They are done when … Keep reading
This warm pasta salad is a perfect meal for when fall nips the air. Did you know that October is National Pasta Month?
Using steamed and raw kale, this salad is a star and it looks like one, too. You get a whole dinner plate of fruits and veggies for just over 150 calories and 5 grams of fat.
This dish comes together in a snap!