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Posts Tagged ‘red pepper’

12:07 pm - Posted by Gregg

Nutrition guru Joy Bauer has always been someone who inspires me – especially when it comes to throwing a dinner party featuring a main course that’s as delicious as it is healthy. And lucky for us Just Stoppers, Joy has graciously allowed me to feature another of her delicious recipes from her new best-seller, From Junk Food to Joy Food, here. This Grilled Chicken Parm recipe is as drool-worthy as it looks. Plus, it’s super easy to make (for yourself, for family or for guests). And bonus! We don’t have to “go off” of our diets or healthy eating plans to make and enjoy it. Joy also uses all natural ingredients in the recipe, which is always a big plus.

From Junk Food to Joy Food is loaded with these kinds of recipe makeovers — the kind that take everyday favorites (usually loaded with calories, salt, etc.) and swaps them out for brand new, healthier versions of the recipes (each of which guarantees the same amount of flavor and satisfaction — but without the food hangover). And no, this is not a paid endorsement. Although I’d happily bribe Joy for being kind enough to let me share this recipe with all of you.

For more information on From Junk Food to Joy Foodclick here. And for more recipes and tips from Joy herself, you can click to her website. In the meantime, if you try the recipe below, please be sure to invite me over for dinner! (That’s not too much to ask, is it?)

JOY BAUER’S GRILLED CHICKEN PARM
Junk Food version (before): 1,000 calories
Joy Food version (after): 310 calories

Ingredients:
Four 6-ounce boneless, skinless chicken breasts
½ cup marinara sauce, homemade or store-bought
1 cup shredded part-skim mozzarella cheese
4 teaspoons grated Parmesan cheese
Dried oregano (optional)
Red pepper flakes (optional)

Directions:
Grill the chicken breasts or sauté them over medium heat in a skillet coated with nonstick oil spray for 5 to 7 minutes per side, or until they are no longer pink in the center.

Preheat the broiler. Line a baking sheet with aluminum foil and coat the foil with nonstick oil spray.

Transfer the chicken breasts to the prepared baking sheet. Top each chicken breast with 2 tablespoons marinara sauce, ¼ cup mozzarella cheese, 1 teaspoon Parmesan cheese, and a pinch of oregano and red pepper flakes, if desired. Place the chicken under the broiler until the cheese is hot and bubbly (or microwave it for 30 to 60 seconds to melt the cheese).

(Makes 4 servings.)

Photo Credit: Joy Bauer

 

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February 28, 2015

Soup to the rescue

10:26 am - Posted by Gregg

With winter weather still making itself known, this is a great time of year to indulge in delicious and healthy soups. But don’t rely on store-bought kinds to fulfill your cool weather cravings (too much sodium, additives to preserve the contents, etc.). Instead, make your own delicious soup. This easy-to-make recipe combines nutrient-rich vegetables with other flavors of the season for a hearty and satisfying taste of nature’s finest veggies. Plus, you can make lots of it, separate it and store it (even in the freezer) for future use. Convenient, easy and tasty, too? Sounds like a late winter winner! Here’s how it’s done:

Ingredients
5 medium carrots, chopped
3 medium celery stalks, chopped
3 large white onions, chopped
2 large green or red bell peppers, chopped
2 gloves garlic, minced
1 lg. can of low-sodium tomatoes (in its own juice)
12 oz. green beans, chopped
3 medium zucchini, chopped
1/2 medium broccoli, chopped
1/2 pound fresh spinach leaves
1/2 cup fresh basil, chopped
1/2 tsp. red pepper
1 tsp. garlic powder
2 tsp. fresh ground pepper
1 fresh lemon or lime wedge (as garnish, optional)
Cilantro (as garnish, optional)

Directions
In a large nonstick pot, combine 3 tbsp. water, onions and garlic and allow heating for 5 minutes on low heat. Next, add carrots, celery and bell pepper. Cook while stirring for an additional 10 minutes on low heat. Next, stir in tomatoes (with liquid), then add green beans, zucchini, broccoli, spinach leaves, basil and spices. Add 1 cup of filtered water, then heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer (stirring occasionally) for 15-20 minutes – or until vegetables become tender.

Serving Size Information
Serve 1 cup as a snack
Serve 2 cups as part of meal (add a small green salad with Balsamic Vinegar and 1/2 cup cottage cheese or another protein source to create a complete meal).

Bonus Tip
This soup can be easily separated into portions and frozen.

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October 2, 2012

Recipe: Just Soup-er

9:07 am - Posted by Gregg

With summer in our rearview mirror, autumn becomes a great time of year to indulge in delicious and healthy soups. But don’t rely on store-bought soups to fulfill your cooler weather cravings (too much sodium, etc.). Instead, make your own. This easy-to-make recipe combines nutrient-rich vegetables with other flavors of the season for a hearty and satisfying taste of fall. Plus, you can make lots of it, separate it and store it (even in the freezer) for future use. Convenience, ease and tasty, too? You bet! Here’s how it’s done:

Ingredients
5 medium carrots, chopped
3 medium celery stalks, chopped
3 large white onions, chopped
2 gloves garlic, minced
1 lg. can of Low-Sodium Tomatoes (in its own juice)
12 oz. green beans, chopped
3 medium zucchini, chopped
1/2 medium broccoli, chopped
1 lg. package of baby spinach leaves
1/2 cup fresh basil, chopped
1/2 tsp. red pepper
1 tsp. garlic powder
2 tsp. fresh ground pepper
1 fresh lime wedge (as garnish, optional)
Parsley (as garnish, optional)

Directions
In a large nonstick pot, combine 3 tbsp. water, onions and garlic and allow heating for 5 minutes on low heat. Next, add carrots and celery. Cook while stirring for an additional 10 minutes on low heat. Next, stir in tomatoes (with liquid), then add green beans, zucchini, broccoli, spinach leaves, basil and spices. Add 1 cup of filtered water, then heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer (stirring occasionally) for 15-20 minutes – or until vegetables become tender.

Serving Size Information
Serve 1 cup as a snack
Serve 2 cups as part of meal (add a small green salad with Balsamic Vinegar and 1/2 cup cottage cheese to create a complete meal).

Bonus Tip
Soup can be separated into portions and easily frozen.

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