Irene has a couple for you right here....
Low Fat Cream of Pumpkin Soup
Ingredients: · 1 tbsp olive oil · 1 small yellow onion, finely chopped · 2 garlic cloves, minced · 1 tbsp curry powder · 1 tsp cumin · 3 cups organic chicken or vegetable broth · 1 15-ounce can pumpkin · 1 12-ounce can light coconut milk · Freshly ground Black pepper to taste · Sea Salt to taste Preparation: Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add milk and cook for 2 minutes.
Grilled Chicken over Sautéed Spinach
Lemon Chicken Marinade 1/2 cup extra virgin olive oil 1/2 cup lemon juice 1 tbsp lemon zest 1/2 tbsp kosher salt 1 tsp ground black pepper 4 large cloves garlic, peeled and roughly chopped Put all ingredients into a blender or food processor until liquids are fully combined and garlic is well pureed. Mixture should be opaque and fairly thick. Pour over chicken and marinade for 4 or more hours. Spinach Stir fry Ingredients 2 packages Spinach 2 tsp. Olive Oil 2 –3 cloves Garlic minced ¼ - ½ cup Feta Cheese 1 cup fresh Tomatoes diced 1lb Grilled Chicken Tenders or Breast (see marinade above)
In a large frying pan Add Olive Oil and Heat Add Garlic Sauté for 1 minute Add Tomato and stir-fry for 1 minute Add Spinach and stir-fry until it wilts
Add Feta cheese and stir-fry until it melts Add Grilled Chicken on top of stir-fry
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