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!

Connect with Deborah on Facebook and Pinterest. Follow her on Twitter: @DeborahEnos

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

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