Mango-Coconut Green Smoothie

Ingredients:

1/2 cup coconut water
1/3 cup low-fat cottage cheese
1 cup chopped kale
1 cup, sliced frozen banana slices (about 1 medium banana)
1/2 cup frozen mango
1 tbsp, whole flaxseed or flaxmeal
1 tsp pure maple syrup or honey (optional)
How to Make It:
Add coconut water and cottage cheese to a blender, then add kale, banana, mango, flaxseed (or meal) and sweetener (if using); blend until smooth.

Paprika Shrimp & Green Bean

Ingredients:

4 cups green beans
3 tbsp extra-virgin olive oil
1/4 cup minced garlic
2 tsp paprika
1 lb raw shrimp, (21-25 per lb; see Note), peeled and deveined
2 16-oz cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 tsp salt
1/2 cup chopped fresh parsley
Freshly ground pepper, to taste
How to Make It:
1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.

3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Creamsicle Breakfast Smoothie

Ingredients:

1 cup cold pure coconut water
1 cup nonfat vanilla Greek yogurt
1 cup, chopped frozen or fresh mango chunks
3 tbsp frozen orange juice concentrate
2 cup ice
How to Make It:
Blend coconut water, yogurt, mango, orange juice concentrate and ice in a blender until smooth.

BLTA Chicken Salad Lettuce Wraps

Ingredients:

1/2 cup plain fat free Greek yogurt
1/4 cup mayonnaise
2 tsp fresh lemon juice
2 tbsp thinly sliced green onions
1 Tbsp minced parsley
Salt and freshly ground black pepper
3 cups diced cooked and chilled chicken breast
6 slices bacon , cooked and chopped
1 1/2 cups grape tomatoes , halved
1/2 cup diced celery
1 medium avocado (fairly firm but ripe), diced
Romaine lettuce leaves , for serving
How to Make It:
1. In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste.

2. Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices).

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Ingredients:

1 pound chicken cutlets
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
1/2 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
How to Make It:
1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.
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