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Citrus Sunshine Salad
Refresh your taste buds with this sweet and citrus salad! Ginger and
nutmeg fill the dressing with a delightful tang-add chicken breast
for added protein! Yields 6 servings.
Ingredients
·
2 Oranges, peeled and sliced
·
1 Grapefruit, peeled and sectioned
·
1 (20 oz) can unsweetened pineapple chunks, do not drain
·
1/2 cup Fat-Free sour cream
·
2 tablespoons Fat-Free milk
·
1 tablespoon brown sugar
·
1 teaspoon grated orange peel
·
1/4 teaspoon grated ginger
·
1/8 teaspoon ground nutmeg
·
6 cups torn leaf lettuce
·
1 avocado, peeled and sliced
·
1/4 cup chopped and toasted pecans
·
*Optional* grilled chicken breast, chopped
Instructions
-
Combine the
oranges, grapefruit and pineapple in a large bowl; cover and
place in refrigerator.
-
In another bowl
combine the sour cream, milk, brown sugar, orange peel, ginger
and nutmeg; cover and refrigerate for 1 hour.
-
Divide lettuce
and avocado between six salad plates. Arrange fruit over
lettuce.
-
Drizzle salad
with dressing; sprinkle with nuts *and chicken*
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Strawberry Italian Ice
 Don’t limit your physical activity to just the
gym! Be on the lookout for daily opportunities to burn extra
calories – take the stairs instead of the elevator and park at the
opposite side of the parking lot! These short bursts of physical
activity will go a long way towards achieving your weight loss goal!
·
2 pints halved strawberries
·
¾ cup unsweetened apple juice concentrate
·
2 Tablespoons lemon juice
·
Fresh mint leaves for garnish
Instructions
-
Place the
strawberries, apple juice concentrate and lemon juice in a
blender; cover and blend until smooth.
-
Pour into an
8-inch square dish.
-
Cover and
freeze for 2 hours, or until partially set.
-
Spoon into a
mixing bowl and beat on medium speed for 1 ½ minutes.
-
Return to
the dish and freeze for 2-3 hours or until firm.
-
Garnish with
mint!
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Fast & Healthy Fish Tacos
"Who said that
fish tacos had to be fried? This refreshing recipe uses baked Cod
and fresh coleslaw for that fish taco taste that is hard to beat.
Need to fix dinner in a hurry? This recipe only takes 20 minutes.
Servings: 2
Here’s what you need...
1 pound Fresh Skinless Cod
1 Tablespoon Butter
1/4 teaspoon Cumin
1/8 teaspoon Garlic powder
1/2 cup Nonfat Plain Yogurt
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Honey
3 cups Shredded Cabbage Mix
4 Whole Wheat Tortillas
Lime or Lemon to taste
Rinse fish and past dry with paper towels. Cut fish
crosswise into 3/4 inch slices. Place fish in single layer in
greased shallow baking pan. Combine butter, cumin, and garlic
powder. Brush over fish. Bake in a 450 degree oven for 4 to 6
minutes or until fish flakes easily when tested with a fork.
Combine the yogurt, vinegar and honey. Place the cabbage
in a medium sized bowl. Combine the yogurt mixture with the cabbage
until well blended.
Spoon some of the coleslaw mixture into each tortilla;
add fish slices. Squeeze fresh lime or lemon to taste. Enjoy.
Nutritional
Analysis:
One serving equals: 327 calories, 5g fat, 40g carbohydrate, and 26g
protein.
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