Wednesday, May 28, 2008

Wellness Wednesday

Please share something healthy.

Quick Veggie and Chicken Dinner
Tomato Mozzarella Salad
Awesome Roasted Cauliflower
Grilled Zucchini
Strawberry Whipped Sensation


Cheryl said...

Quick Veggie and Chicken Dinner

Small bag frozen veggies (broccoli, cauliflower, carrots, and yellow squash are best!)
1 clove garlic
1/2 yellow onion (or handful dried)
2 TB extra virgin olive oil
1 tsp crushed mint
1 TB Italian seasonings
1/2 frozen grilled chicken strips (precooked)

In skillet, combine garlic, onion, and olive oil. Cook on high for a few minutes. Add frozen chicken and frozen veggies. Cover. Cook for 5 minutes. Lower heat to medium and add mint and seasonings. Cover and cook for 10 minutes or so until chicken is hot and veggies are crisp-tender.

Serve with 100% whole wheat bread on the side.

(You could replace the chicken with pre-cooked frozen shrimp. If so, do not add shrimp until the last 4-6 minutes of cooking.)

Anonymous said...

Tomato Mozzarella Salad

1/8 cup red wine vinegar
1 garlic clove, minced
1/2 tsp. salt
Pepper to taste
1/3 cup olive oil
1 pint tomatoes, chopped
1 1/2 cup cubed mozzarella cheese
1/4 cup chopped onion
1 T. minced fresh basil or 1/2 tsp dried
In small bowl, combine vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate for at least 1 hour, stirring occasionally

I don't know if this is necessarily healthy but the tomatoes make it seem like you are eating something delicious and healthy.

Jocelyn said...

Awesome Roasted Cauliflower
Courtesy of the Recipe Girl
We had this on Sunday and it was

6 cups cauliflower florets, about 1½-inches in diameter (from 1 large cauliflower)
2 Tbs + extra-virgin olive oil
1 Tbs sliced garlic
2 Tbs fresh lemon juice
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Tbs freshly grated Parmesan cheese
chopped chives, for garnish

1 Preheat oven to 500°F.

2 Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté pan in the oven and cook for 20- 25 minutes, stirring occasionally to ensure even roasting.

3 Remove from oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.

Servings: 6

TaLaisa said...

Grilled Zucchini

Preheat grill or broiler pan.

Cut Zucchini in half the short way so you have 2 round sticks only shorter. Stand on end and slice in 3rds or 4ths. Each slice should look like long rectangles about 1/4 inch thick.

Drizzle each side with olive oil and sprinkle with Good Seasonings Italian dressing mix (dry) on the top side.

Place on the hot grill, grill pan or on the broiler pan. Turn once. they will be less opaque looking when they're done. Length of time depends on the thickness.

Unknown said...

Strawberry Whipped Sensation

4 cups fresh strawberries, divided 1 can (14 oz.) fat free Sweetened Condensed Milk
1/4 cup lemon juice
1 Large tub fat free COOL WHIP Whipped Topping, thawed, divided
8 low fat OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
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