Fruit Smoothies

 

bv43003

 

1 cup of fruit your choice

Strawberries,blueberries,mangos,peaches,pineapple,bannana

1/2 cup orange juice

1 scoop of Vanilla Whey Protein

Succotash with Grilled Scallops and Parsley Drizzle

 

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
  • 1 (10-ounce) package frozen lima beans, thawed
  • 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
  • 1 pint grape tomatoes, halved
  • 1 1/4 pounds large sea scallops (about 16)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon cider vinegar
  • 1/4 cup chopped fresh basil leaves

Directions

Parsley Drizzle, recipe follows

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.

In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.

Parsley Drizzle:

  • 1 cup lightly packed flat-leaf parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

 

 

 

 

 

Venetian Apricot Chicken

This delicious Venetian Apricot Chicken recipe is courtesy of the Olive Garden Restaurants. Inspired by a tour through the northern Veneto and southern Campagna regions of Italy, the chefs of the Olive Garden Restaurants have created this new entree for their menu.

The sweet and flavorful apricot sauce was an inspiration from the Veneto region. This lighter selection of grilled chicken breasts in an apricot citrus sauce, paired with broccoli, asparagus, and diced tomatoes, offers a unique sweet citrus flavor and a low-fat option.

chickenVenetian Apricot Chicken
Garlic Herb Seasoning (see recipe below)
Apricot Sauce (see recipe below)
Tomato Mixture (see recipe below)
1 bunch asparagus (remove bottom inch of stems)
1/2 pound Broccoli florets
1 tablespoon extra-virgin olive oil
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
Chopped parsley for garnish

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
Prepare Garlic Herb Seasoning, Apricot Sauce, and Tomato Mixture; set aside until ready to use.

Blanch asparagus and broccoli for 1 minutes in a large pot of boiling salted water. Transfer immediately to an ice bath to stop the cooking process; set aside.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning once. Remove from grill and place on a large serving platter or individual serving plates.

In a large saute pan or frying pan over medium-high heat, add olive oil. Add cooled asparagus, cooled broccoli, and tomato mixture (keeping ingredients separated in the pan). Heat until mixture is hot (do not overcook, just heat). Remove from heat.

To serve, place asparagus and broccoli on platter or serving plates next to the grilled chicken. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of the asparagus and broccoli. Top chicken breasts with Apricot Sauce and garnish with chopped parsley.

Makes 4 servings.
 
Garlic Herb Seasoning:
3 teaspoons garlic pepper
1 teaspoon Italian seasoning
In a small mixing bowl, combine garlic pepper and Italian seasoning; set aside.
Apricot Sauce:
1/2 cup chicken stock or broth
1/2 cup apricot preserves
Salt and pepper to taste

In a sauce pan over medium-high heat, add chicken stock and apricot preserves. Add salt and pepper to taste. Bring just to a boil and remove from heat; set aside.

Tomato Mixture:
1/2 pound Roma tomatoes, cut into 1-inch pieces
6 basil leaves, cut into 1/2-inch pieces
1 teaspoon garlic pepper
Salt to taste.

In a large bowl, combine tomatoes, basil, garlic, pepper, and salt; set aside.

Wine recommendation:  Light and fruity white wine, such as pinot gris or pinot blanc or an Oregon pinot noir.

Skillet Spinach Salad with Warm Chutney Dressing

spinach salad

1/4 cup mango chutney
1 tbsp. unseasoned rice wine vinegar
1 tbsp. vegetable oil
1 tsp. Dijon mustard
8 cups baby spinach
1 cup bean sprouts
1/4 cup diced red onion

Blend together 1/4 cup mango chutney, 1 tbsp. unseasoned rice wine vinegar, 1 tbsp. vegetable oil and 1 tsp. Dijon mustard in a small food processor or blender; season to taste with salt and pepper. Pour into a large skillet and heat until warmed. Remove from heat and toss in about 8 cups baby spinach, 1 cup bean sprouts and 1/4 cup diced red onion. Top with crisp, crumbled bacon, if you like.

Makes 4 to 6 servings.