225g boneless, skinless chicken breast, cut into thick strips 100ml light barbecue sauce 1 teaspoon granulated garlic 1 teaspoon chili powder Salad Ingredients: 300g ready-to-serve romaine lettuce (chopped) 1 sliced fresh tomato 1 bunch sliced spring onions 50g sliced cucumbers Oil and vinegar to taste (use oil sparingly) Mix the chicken breast strips with the barbecue sauce, garlic and … Keep reading
4 green bell peppers 400g kidney beans, rinsed, drained 200g cooked brown rice 1 teaspoon Cajun spice mix 400g peeled, diced tomatoes with Italian herbs and garlic 50g grated nonfat mozzarella cheese Cut off top of peppers. Hollow out seeds and veins. Mix beans, rice and spices in medium-sized mixing bowl. Fill peppers with this mixture and … Keep reading
Carrot and sweet potato soup makes a delicious chilled soup that’s perfect for summertime.
1 iceberg lettuce 16 cherry tomatoes 3 grated carrots 1 tablespoon grated ginger root 1 bunch sliced spring onions Red wine vinegar to taste Place washed lettuce in wide shallow bowl. Top with tomatoes, carrots, ginger and green onions. Serve salad with black pepper and red wine vinegar on the side.
This bruschetta is a flavorful and crunchy appetizer or snack.
This fresh spring salad is very colorful with black beans, red leaf lettuce, radishes, and more. It is a delicious way to eat more vegetables.
This chili soup is easy to make and very filling.
This simple bean soup comes together in a snap and is a perfect way to get plenty of nutrients and filling fibre.
1 cup steel cut oats 3 cups water 1/2 cup dried apples, chopped 1/2 cup dried cherries (pitted) big dash of apple pie spice drizzle honey (1/2 tsp per person) skim or soy milk (1/2 cup per person) Place the oats, water, dried fruit and spice into a crock pot. Cover with a lid and … Keep reading
1 butternut squash, cut in half and seeded and stem removed 1/2 onion 1 yellow bell pepper 2 carrots 4 cups low-sodium vegetable broth 1 cup fat-free half and half dash black pepper dash Tabasco sauce Place the veggies in a roasting pan. Roast for 90 minutes at 325 degrees. Puree the veggies with broth … Keep reading