Protein Punch Smoothie in a Bowl

Protein Punch Smoothie in a Bowl

Protein Punch Smoothie in a Bowl

Total Time 45m   

Dinner recipes

 In this smoothie, quinoa and flaxseed blend into a protein-and-fiber powerhouse so hearty you’ll want to eat it with a spoon from a bowl. Frozen peaches and kiwi add sweetness and flavor. Top it with granola for crunch and milk for calcium. Punch up your breakfast with this bowl of goodness

ingredients :-

3 tablespoons Simply Balanced Dry Quinoa

1/2 (10-ounce) package Simply Balanced Frozen Organic Sliced Peaches (about 1 cup)

1 kiwi, peeled, cut into large pieces

1/2 cup 100% apple juice

  2 tablespoons ground flaxseed meal

  2 tablespoons Simply Balanced Honey Almond Flax Granola

 Milk, if desired

directions :-

Rinse quinoa with water. Combine quinoa and 1/2 cup water in small saucepan. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes until water is absorbed and quinoa is tender. Remove from heat. Let stand 5 minutes. Refrigerate 10 minutes until cooled

Combine cooled quinoa, peaches, kiwi, apple juice and flaxseed in blender. Blend on high until smooth, stopping occasionally to scrape down sides

Pour smoothie into bowl. Sprinkle with granola. Serve with milk if desired

Tip :-

Prepare the quinoa ahead or in a larger quantity and refrigerate or freeze in 1/2-cup portions for each smoothie recipe

nutrition information per serving

400 calories; 9g total fat; 0g total saturated fat; 0mg cholesterol; 40mg sodium; 73g carbohydrates; 11g fiber; 32g total sugars; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown. 

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Easy Chicken Parmesan recipes

Easy Chicken Parmesan recipes

 Total Time 25m

Easy Chicken Parmesan recipes

 

ingredients:

About 2 cups tomato pasta sauce

  6 Market Pantry frozen Chicken Breast Patties

  1/2 cup shredded mozzarella cheese

 1/2 cup shredded Parmesan cheese

  Sandwich buns or hot cooked pasta

 directions:

Heat oven to 400 degrees F. Spread sauce in 13x9-inch baking pan. Arrange patties on sauce. Bake 15 minutes.

Sprinkle patties with both cheeses. Bake 7 to 10 minutes longer until cheese is melted.

Serve patties inside sandwich buns or with pasta and additional sauce.

Tip:  This recipe easily doubles when you’re serving a crowd. Use a large baking sheet with edges. For easiest-ever clean-up, line baking sheet with foil before adding sauce and chicken

nutrition information per serving:

 

520calories; 25g total fat; 7g total saturated fat; 55mg cholesterol; 1290mg sodium; 48g carbohydrates; 3g fiber; 8g total sugars; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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minute Orange Chicken Salad

         minute Orange Chicken Salad

           Total Time 15m

    salads

     Easy Wholesome Dinners

          target recipes

         Dinner recipes

minute Orange Chicken Salad

Get ready for some family yum. Try this quick and easy 15-minute orange chicken salad with snap peas and cashews. It's a better-for-you dinner ready for your table in minutes.

ingredients: 

½ ounce) package frozen fully cooked chicken breast strips

 ½ cup lite honey mustard dressing

 1 ounce) bag romaine

 1 cup sugar snap peas

  2 fresh clementines, peeled and segmented

 ¼ cup cashew piece

directions:

Heat chicken in skillet as directed on package until hot. Remove from heat; allow to cool a minute and add dressing. Stir to coat chicken.

Meanwhile, arrange remaining ingredients on dinner plates. Top with chicken and warm dressing. Serve immediately.

Tip:

Substitute sliced almonds for the cashews

260 calories; 10g total fat; 2g total saturated fat; 40mg cholesterol; 640mg sodium; 18g carbohydrates; 2g fiber; 11g total sugars; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

•target recipes

•Cocktail recipes

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Pumpkin and Ricotta Empanadas

Pumpkin and Ricotta Empanadas

         Total Time 1h 20m    

Pumpkin and Ricotta Empanadas

Pumpkin puree fills a different sort of pie – a hand pie – in this savory use of a fall time fave. The creamy, cheesy filling is studded with bacon to boot.

ingredients:

   3 slices bacon

  1 1/2 pounds baby spinach

  1 cup pumpkin puree

    1/2 cup ricotta

   2 tablespoons grated Parmesan

 One (10-ounce) box frozen spinach, thawed and drained

   1/2 easpoon kosher salt

1/8teaspoon ground black pepper

 All-purpose flour, for rolling

 Three (14.1-ounce) packages prepared pie crust (2 crusts per package)

 Egg wash

directions:

Preheat the oven to 400 degrees F.

Line two baking sheets with parchment paper.

Lay the bacon in a cold skillet and turn the heat to medium-low. Cook until the bacon is crisped, about 10 minutes, flipping from side to side. Remove to paper towels to cool.

Meanwhile, bring 1/2 inch of water to a boil in a large pasta pot. Add the spinach in 3 large batches, turning with tongs to slightly wilt between each batch, about 2 minutes total. After the third batch, cover the pot and let the spinach steam, turning with the tongs occasionally, until it’s very wilted, about another 3 minutes. Drain and press on the spinach a few times to release some more water. Once cool enough to handle, put the spinach in a clean dish towel and wring out as much water as you can over the sink. Coarsely chop and add to a large bowl.

Add the pumpkin puree, ricotta, Parmesan, salt and pepper to the large bowl and stir to combine. Crumble the bacon into the bowl and mix in.

Lightly dust the countertop. Unroll one crust. Using a 4 1/2-inch metal cutter, cut out 4 rounds.

Gather the scraps, re-roll the dough and cut one more round.

Mound a tablespoon of filling on the bottom half of each round. Dab around the edges with egg wash, fold the top over and gently press to seal. Crimp the edges with a fork.

Put on one of the baking sheets.

Repeat with the remaining dough and filling.

Brush all the tops with more egg wash.

Bake until the empanadas are golden brown, about 20 minutes, rotating the baking sheets half way through.

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Mango Curry Shrimp Pizza

      Mango Curry Shrimp Pizza

          Total Time 30m

Mango Curry Shrimp Pizza

 ingredients:

    1 count) package naan flatbread

    1/3 cup Archer Farms Mango Curry Grilling Sauce

    16 Frozen Large Cooked Shrimp thawed

 Sweet Peppers, Red & Green Onion, Cilantro To Taste

  1 tablespoon Olive Oil

 

 Directions:

 

Try this effortlessly exotic dish and you'll never think of pizza the same way. And it starts with the sauce. First, coat each naan with olive oil and 2 tablespoons of the mango curry. Add shrimp and brush with remaining sauce. Then dress it up with the veggies.

Heat grill to medium. Cook over indirect heat for about 5 minutes, until the toppings are heated through. Garnish with cilantro. Serve warm.

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Love Yourself: Delicious Smoothies For a Better You

Smoothies can be a perfect solution for anyone on the go: from moms needing a fast cup of goodness to kids craving a substantial snack. They’re made with just a few ingredients and accomplish a lot in very little time. We developed our set of smoothies with an eye on nutrition -- some with protein, some with key vitamins, and some with other key nutrients, such as fiber. And as a bonus, new and expecting moms will really find a lot to like here. Treat yourself right by blending up a tall one today. Here’s to you!

Ginger Berry Smoothie

•           Total Time 5m

Love Yourself: Delicious Smoothies For a Better You

There’s an art to making great smoothies, and this recipe will help you master it. Frozen berries provide sweetness and body. Greek yogurt provides protein, calcium and creaminess. Coconut water helps liquefy it, while adding a refreshing touch. And the gingerroot adds great natural flavor. What’s the art to enjoying this perfect smoothie? You’ll love it one delicious sip at a time.

  ingredients:

  1/2 ounce) package Simply Balanced Frozen Organic Triple Berry Blend (about 1 cup)

1/2 cup Simply Balanced Vanilla Greek Yogurt

1/3 cup Simply Balanced Pure Coconut Water

 1 teaspoon finely grated fresh gingerroot

Combine all ingredients in blender.

Blend on high until smooth, stopping occasionally to scrape down sides.

  

nutrition information per serving:

170 calories; 0g total fat; 0g total saturated fat; 5mg cholesterol; 45mg sodium; 30g carbohydrates; 5g fiber; 21g total sugars; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Read More