ProHealth Styles

smdiner:

10 Minut Taco Salad
Ingredients
1 package Fresh Ground Chicken / Ground Turkey
1 envelope (1.25 ounces) taco seasoning mix
3/4 cup water
4 prepackaged tortilla bowls*
1 can (16 ounces) refried beans
1 package mixed salad greens
2 green onions, chopped
2 small tomatoes, chopped
1 can (2.25 ounces) sliced ripe olives, drained
1 cup reduced-fat shredded cheddar cheese
Bottled salsa for garnish (optional)
sour cream for garnish (optional)

Preheat oven to 350° F. In a large nonstick skillet over medium heat, cook ground chicken 8 to 10 minutes, or until meat is no longer pink, breaking up meat into crumbles. Stir in taco seasoning mix and water. Cook, stirring occasionally until most of liquid is absorbed. Drain.
Meanwhile, bake tortilla bowls for 3 to 5 minutes until golden. Warm refried beans in microwave or heat on stove until heated through.
In a large bowl, combine salad greens, green onions, tomatoes and olives.
Spoon refried beans then salad greens evenly into tortilla bowls. Top with cooked chicken mixture and cheese. Serve with salsa and sour cream, if desired
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CHICKEN FRIED RICE

Ingredients
1 tablespoon peanut oil
450g chicken mince or 2 chicken breast fillets chopped into pieces
1 cup (200g) long grain rice
1 stick celery, finely chopped
75g baby corn, chopped
1/2 red capsicum, chopped
60g green beans, chopped
1 green onion, chopped
1/2 teaspoon finely grated ginger
1 1/2 tablespoons soy sauce
1 1/2 tablespoons plum sauce

Method
Heat half the oil in a non-stick frying pan over medium-high heat. Add the chicken and cook for 5 minutes or until lightly browned and cooked through. Remove from heat and keep warm.
Meanwhile, cook the rice in a large saucepan of rapidly boiling water, according to packet directions or until tender. Drain well.
Add the remaining oil to the frying pan over medium heat. Add all the vegetables and ginger and cook, stirring regularly, for 5 minutes or until tender. Return the chicken to the pan, along with the rice, soy sauce and plum sauce. Cook for a further 2 minutes, tossing well to coat all the ingredients. Serve immediately.

BEEF NACHOS
Ingredients (serves 4)
1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons tomato paste
1/4 cup water
1/2 cup coriander leaves, chopped
230g packet corn chips
1 cup grated tasty cheese
1/2 cup tomato salsa, mashed avocado and sour cream, to serve

Method
Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.

CHILLI CHICKEN STIR-FRY
Ingredients (serves 4)
1 1/2 tablespoons peanut oil
500g chicken stir-fry strips
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
4 green onions, cut diagonally into 3cm lengths
1 long red chilli, deseeded, finely chopped
1 bunch choy sum, trimmed, chopped
2 tablespoons oyster sauce
1/3 cup roasted cashew nuts
1/2 cup Thai basil leaves, torn
steamed rice, to serve

Method
Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.
Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic, ginger, onions and chilli. Stir-fry for 30 seconds. Add choy sum. Stir-fry for 1 minute or until bright green.
Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.

STIR-FRIED NOODLES WITH SATAY CHICKEN
Ingredients (serves 4)
5 dried shiitake mushrooms
250g wide long-life noodles
2 tbs vegetable oil
500g chicken satay thigh stir-fry
150g snow peas, julienned
3 garlic cloves, finely sliced lengthways
4cm fresh ginger, peeled and julienned
2 tbs kecap manis (sweet soy sauce)
Pinch of ground white pepper

Method
Place the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften, drain then slice. Set the noodles in a heatproof bowl and cover with boiling water, set aside for 5 minutes and drain. Rinse the noodles with cold water and leave to drain.
Heat 1 tbs of oil in a wok over a high heat and stir-fry the chicken in 2 batches for 3-4 minutes or until cooked through. Transfer to a plate. Rinse the wok and heat over a high heat with the remaining tablespoon of oil.
Stir-fry the snow p
References :

igs:

Have you ever cooked using a crock pot (slow cooker)? It’s a great way to have healthy, nourishing, easy meals when you don’t have time to cook. You just put everything in the crock pot before leaving the house in the morning (that’s the quick, easy part for you!). The crock pot works all day long, and when you get home, the meal is ready! This site has chicken, pork, and beef ideas for easy, nourishing, crock pot meals. http://vinegar-delicious.com
References :

Catrice Pozos:

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