Nutritionist Deborah Enos shared five more foods from her Top 20 foods for good health and shared several quick and easy recipes for tasty meals all week!
Here are today's 5 for your health picks:
Frozen Organic Chicken Breast
- BBQ and chop up, perfect for adding to salads during the busy work week
- Bake and use for dinner or add to the Quinoa salad or stuffed pepper recipe
Organic Frozen Vegetable Mix
- Roast and add to EVERYTHING!
- Add to pasta sauce, salads, sandwiches, Quinoa or the stuffed pepper recipe
Bell peppers, Cauliflower & Carrots
- BBQ on Sunday and use all week for a quick nutritional hit in salads, sandwiches & soups
- Eat them raw, at least the carrots & bell peppers, as a snack or appetizer
Quinoa or Brown Rice
- Brown Rice: cook up a big pot on the weekend and use throughout the week
- Quinoa: use it in the salad-take it to work as an easy workday lunch
Canned Chicken or Tuna
- Make sure you buy water packed and read the label about sodium, the lower the better
- Use it in the Bell Pepper recipe
- Add to salads & pasta throughout the week-no cooking required!
Recipes on set:
Quinoa with roasted veggies
Add 1 cup of cooked Quinoa to a bowl
Add 1 cup of cooked veggies
Drizzle with 1/3 cup of Balsamic vinaigrette
Sprinkle with 1/3 cup of Feta
Chicken and Quinoa Stuffed Bell Pepper
4 large green peppers (or red, or yellow)
2 Cups of Quinoa Salad
1/3 cup of Sharp Cheddar
Cut each pepper in half lengthwise.
Carefully remove the stem end and scoop out the seeds.
Bring a large pot of water to a boil.
Add the peppers and blanch for 5 minutes.
Drain and set aside to cool.
Divide the mixture among the pepper halves, mounding the tops slightly.
Sprinkle the cheddar on top of the stuffed peppers
Coat a 9 x 13 inch baking dish with no-stick spray.
Add the peppers in a single layer, cover with foil and bake at 400 degrees for 15 minutes