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ek225

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  1. From the Publix GreenWise magazine.. Sesame Chicken Vegetable Salad PREP: 50 MINUTES CHILL: 1 HOUR COOK: 8 MINUTES Asparagus is a top vegetable source of folate, and its tips are especially rich in the cancer-fighting antioxidant glutathione. 1/2 cup rice vinegar 1/3 cup plus 1 tablespoon organic olive oil, divided 1 clove garlic, minced 2 teaspoons organic honey 2 teaspoons reduced-sodium soy sauce 1 teaspoon plus 1 tablespoon toasted sesame seeds, divided 3/4 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 pound Publix GreenWise Market Chicken Breast Tenderloins, cut into bite-size pieces 1 pound fresh asparagus, trimmed and cut into bite-size pieces 1 pound fresh sugar snap or snow pea pods, trimmed 6 cups watercress, tough stems removed, or baby spinach 2 medium organic yellow sweet peppers, seeded and cut into thin strips 1 cup organic grape tomatoes, halved ONE In a screw-top jar combine rice vinegar, 1/3 cup oil, garlic, honey, soy sauce, 1 teaspoon sesame seeds, ground ginger, salt, and black pepper to make dressing. Cover and shake well. Store in refrigerator up to 1 week; shake well again before serving. TWO In a very large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 6 to 8 minutes (165ºF), turning to brown evenly. Remove chicken from skillet and cool slightly; place in a shallow container. Cover and chill at least 1 hour or up to 2 days. THREE In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling lightly salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Use immediately or place in an airtight container and chill up to 2 days. FOUR To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet peppers, and tomatoes. Add dressing; toss well. Sprinkle with remaining sesame seeds. Makes 12 servings. Nutrition Facts per serving: 151 cal., 8 g total fat (1 g sat. fat), 22 mg chol., 140 mg sodium, 8 g carbo., 2 g dietary fiber, 11 g protein. 3 points per serving! Yeah!
  2. From the Publix GreenWise magazine.. Sesame Chicken Vegetable Salad PREP: 50 MINUTES CHILL: 1 HOUR COOK: 8 MINUTES Asparagus is a top vegetable source of folate, and its tips are especially rich in the cancer-fighting antioxidant glutathione. 1/2 cup rice vinegar 1/3 cup plus 1 tablespoon organic olive oil, divided 1 clove garlic, minced 2 teaspoons organic honey 2 teaspoons reduced-sodium soy sauce 1 teaspoon plus 1 tablespoon toasted sesame seeds, divided 3/4 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 pound Publix GreenWise Market Chicken Breast Tenderloins, cut into bite-size pieces 1 pound fresh asparagus, trimmed and cut into bite-size pieces 1 pound fresh sugar snap or snow pea pods, trimmed 6 cups watercress, tough stems removed, or baby spinach 2 medium organic yellow sweet peppers, seeded and cut into thin strips 1 cup organic grape tomatoes, halved ONE In a screw-top jar combine rice vinegar, 1/3 cup oil, garlic, honey, soy sauce, 1 teaspoon sesame seeds, ground ginger, salt, and black pepper to make dressing. Cover and shake well. Store in refrigerator up to 1 week; shake well again before serving. TWO In a very large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 6 to 8 minutes (165ºF), turning to brown evenly. Remove chicken from skillet and cool slightly; place in a shallow container. Cover and chill at least 1 hour or up to 2 days. THREE In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling lightly salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Use immediately or place in an airtight container and chill up to 2 days. FOUR To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet peppers, and tomatoes. Add dressing; toss well. Sprinkle with remaining sesame seeds. Makes 12 servings. Nutrition Facts per serving: 151 cal., 8 g total fat (1 g sat. fat), 22 mg chol., 140 mg sodium, 8 g carbo., 2 g dietary fiber, 11 g protein. 3 points per serving! Yeah!
  3. morning, all. i was away this weekend at a wedding. the hotel had a treadmill, and i was bored for a while, so i went for a run... 35 minutes! only took 3 walk breaks. felt GREAT. the weather is nice today, so i might run outside if i can get home before dark..
  4. ran a 5K this weekend.. 40:53! that is 5 minutes off my last time. going for a run tomorrow after work.
  5. 8 cups chicken stock (I used 100% FF) 1.5 lbs chicken (white meat... either tenders or breasts.. baked or boiled without fat) 1 can petite diced tomatoes (14.5 oz) 1 large onion (Vadalia) 2 chipotle peppers in adobo sauce (plus 1 tbsp of sauce) 1 tbsp FF sour cream 4 tbsp ff cheese (i use "mexican" blend) - 1 point cilantro to taste Combine chicken stock, baked chicken, peppers & sauce, onion, tomatoes, and cilantro in a pot. Bring to a simmer. When serving, place 1 tbsp of FF sour cream in each bowl and pour soup over sour cream. When mixed in, this makes the soup a little creamier. Add cheese on top and let it melt. notes: -you can make this 0 point if you leave out the cheese. -keeps well in the fridge, so make a double batch if you like it. -don't mix the sour cream into the whole pot-- best to do it "by the bowl." -very filling. -adjust the number of peppers in the soup for spicyness. -make well in the crockpot. leave the cilantro for right before serving (or it looses its color and gets limp). -haven't tried to freeze this yet, so i can't speak to that. -my mom has tried to bulk this up with a can of black beans. i personally prefer it without the beans. adjust points as necessary.
  6. 8 cups chicken stock (I used 100% FF) 1.5 lbs chicken (white meat... either tenders or breasts.. baked or boiled without fat) 1 can petite diced tomatoes (14.5 oz) 1 large onion (Vadalia) 2 chipotle peppers in adobo sauce (plus 1 tbsp of sauce) 1 tbsp FF sour cream 4 tbsp ff cheese (i use "mexican" blend) cilantro to taste Combine chicken stock, baked chicken, peppers & sauce, onion, tomatoes, and cilantro in a pot. Bring to a simmer. When serving, place 1 tbsp of FF sour cream in each bowl and pour soup over sour cream. When mixed in, this makes the soup a little creamier. Add cheese on top and let it melt. notes: -keeps well in the fridge, so make a double batch if you like it. -don't mix the sour cream into the whole pot-- best to do it "by the bowl." -very filling. -adjust the number of peppers in the soup for spicyness. -make well in the crockpot. leave the cilantro for right before serving (or it looses its color and gets limp). -haven't tried to freeze this yet, so i can't speak to that. -my mom has tried to bulk this up with a can of black beans. i personally prefer it without the beans.
  7. embarrassing! posted something here that was meant for my personal accountability thread!
  8. thanks for the warm welcome! i plan to run 2 miles tonight on the treadmill (i'll be home too late to enjoy the nice weather outside!)
  9. hi, all. mind if i join you? i'm a slow runner, and not a distance runner (yet!). i just completed a 10-week beginner's running program, and we ran our target 5K race saturday. i finished in 45:32! so, like i said, i'm slow and steady. now that my class is over, i need to stick with it! i plan to run 2-3 times per week. it's getting darker, and i will run on a treadmill on nights that i get home too late to run outside. i plan to run tuesdays, fridays, and sundays. i can do this! it's not about time for me right now-- it's just about DOING it and being consistent. happy october! and happy running!
  10. bumping this delicious and really comforting soup!
  11. Grilled shrimp tacos SHRIMP Marinate shrimp in: lime or lemon juice salt pepper cayenne pepper (optional; I like mine spicy) Grill shrimp in a little bit of evoo to prevent sticking (I used evoo spray on my George Forman and they were PERFECT). CHIPOTLE CREAM Meanwhile, prepare a chipotle cream: 1 teaspoon chipotle in adobo 2 tablespoons mayo (ff of course) 3 tablespoons plain yogurt (I used 0% Greek yogurt, which made it suuuuper creamy. Had I been out of yogurt, I would have subbed in sour cream; I think that would be doable) TACO TOPPINGS Prepare the toppings for the tacos: Thinly sliced green cabbage Corn (thawed frozen corn works just fine) Chopped cilantro Avocado slices (optional) Layer the tortillas with a thin layer of the chipotle cream, and then add on the grilled shrimp, cabbage, corn, cilantro and avocado (if desired). It's all core, except for the points you use on the tortilla of your choice. I used regular flour tortillas (can't beat the taste!) for 2 pts each. I had this for lunch today and it was DELISH! The corn is sweet, the cream gives it a cool but spicy kick, and the cabbage is a great crunchy but healthy filling. Adapted from this recipe for fish tacos: http://www.foodnetwork.com/food/rec...6_36605,00.html Enjoy!!
  12. After trying both, I think I prefer the PB! Both are delicious though.
  13. Hmmmmm. The chocolate ones are really good though. Alright, I'll give in and get PB next.
  14. PS - I am going to use the leftovers to make chicken salad. YUMMMMMM
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