Sunday, June 06, 2010

From the Box

What I used today from the Healthy Solutions box: Peaches, Spinach, Onion, Avocados, Kale, Tomato and Chard.


I added some peaches to my morning oatmeal. I also sauteed some spinach to have on hand for egg white omelets. This works well for a low weight watchers point breakfast. It also helps to have the spinach on hand to make a 5 minute breakfast that is more than cold cereal.


Fresh Guacamole w/ Tortilla Chips

Well growing up in California, where avocados are abundant, I am a real fan of the buttery good stuff. I eat avocados with a spoon straight from the shell. Guacamole is a really quick thing to whip up and has good fat!

4 Avocados mashed
1 Tomato diced
1 Red or White Onion small dice
Jalapeno (optional) minced
Salt and Pepper to taste

Now for the chips...

Purchase a package of corn tortillas from the store. Cut the tortillas into triangle and spread them into a thin layer onto a baking sheet. Brush them will oil or spray them with cooking spray. Bake for 5-10 minutes in the oven at 350 degrees.


Chicken, Kale and Mushroom Penne

I did a little Google searching to discover what I could do with the kale other than have it as a side dish. I found this pasta recipe linked above which I adapted a bit. Try the original and try mine as well.

Chicken, kale, and mushroom penne

2 boneless, skinless chicken breasts chopped into cubes
2 bunches kale, without stemms and chopped coarsley
1 Portobello mushroom
1 16oz of whole wheat barilla brand past
2 cloves garlic, minced
1/2 large white onion, diced
2 tablespoons Parmesan cheese
2 tablespoons extra virgin olive oil
Dash of red pepper flakes
1 tsp nutmeg

1. Cook pasta in boiling water according to directions on package

2. While the pasta water is coming to a boil heat a large skillet over medium flame. Add approx. 1 tbsp olive oil and cook chicken until cooked almost through. Remove chicken and set aside.

3. Add other 1 tbsp of oil to the pan when heated, add onions and mushrooms cook until soft. Add garlic and cook for 1 minute, then add kale and nutmeg. Cook until kale begins to soften, stirring often. Place a top or plate over the skillet to allow the kale to cook down.

4. Once the kale has wilted add in the cooked chicken, red pepper and Parmesan.

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