Ninteman Fitness » Recipe

Zucchini, Parmesan and Mint Frittata

Thu, 21 Jan 2010 04:48:01 +0000

zucchini-frittata

Zucchini, Parmesan and Mint FrittataWhat You Will Need:

2 Large Eggs
1 small zucchini, julienned
2 Tbsp grated Parmesan cheese
3 mint leaves, torn
fine sea salt and freshly ground pepper
1 tbsp olive oil

How To Make It:

Heat a toaster oven to 400 degree F. Break the eggs into a mixing bowl and whisk well. Drizzle in a bit of water. Add the zucchini, cheese, mint, salt and pepper. Drizzle the oil into a 5 1/2 inch skillet. Pour in the egg mixture. Bake for 12-15 minutes or until eggs are just set. Let them stand 2-3 minutes before serving. Makes 1 serving.

Thai Chicken and Pasta

Mon, 23 Mar 2009 05:44:17 +0000

2 cups of broccoli florets
14 oz can of low fat coconut milk
10 oz can of chunk chicken breast, drained and flaked.
12 oz penne, cooked according to the box directions.
2 tsp sesame oil
2 cloves minced garlic
1 tbsp Thai seasoning
1-2 tsp Thai curry paste
3 oz can of peanuts-(you can use half of a 6 oz can)

HOW TO MAKE IT:

Heat the oil in a wok or deep skillet on medium high heat. When the oil is hot, add the broccoli and cook, stirring for 1 minute. Add the garlic and Thai seasoning. Cook for 30 seconds. Dump in the coconut milk and curry paste, stirring to dissolve that paste. Simmer for about 5 minutes until the mixture is slightly thickened and broccoli is tender. Stir in the chicken, then the cooked pasta. Heat through. Divide amount the plates and top with peanuts. Chopped cilantro or scallions also makes a good garnish. Makes 4 servings.

PER SERVING INFO:

620 calories, 32 grams of protein, 72 grams of carbs, 22 grams of fat, 6 grams of fiber, 36 milligrams of sodium.

Coconut Curried Chicken

Mon, 23 Mar 2009 05:34:24 +0000

Here is a recipe for tasty thai in no time:

Use 1 lb boneless, skinless chicken breast (3-4 pieces) and cut into bite size.
2 tbsp curry powder
1/2 cups canned light coconut milk
1 tbsp canned tomato paste
2 tsp vegetable oil
3 clove garlic, minced
1 small onion, chopped
1 tsp chopped fresh ginger
1/8 tsp cayenne pepper
1/2 tsp salt

How to make it:

In 2-quart, microwavable dish, stir the chicken with the oil until it’s good and greasy. Sir in the curry powder , garlic, onion, ginger, and cayenne pepper. Nuke for 3-5 minutes stirring a few times until the spices are all fragrant and the chicken is almost cooked. Move the chicken to the sides of the dish and mix the coconut milk and the tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10-12 minutes, stirring a few times, until the sauce thickens slightly. Stir in the salt and serve!

Per Serving Data:

219 calories, 27 grams of protein, 4 grams of Carbs, 10 grams of fat, 2 grams of fiber, 370 milligrams of sodium.

Serve with rice to soak up the sauce and top with 1 Tbsp of cilantro.