MAKE SOUAP AND FOODS.
Skin Glow Soup (Beauty Recipe!)
Cucumbers are 90% water. The sweet taste of cucumbers adds a subtle flavor to this soup.Preparation Time : 10 min.Serves 4.Ingredients4 small cucumbers3 to 4 tablespoons mint leaves3 teacups low fat yoghurtsalt to tasteMethod1. Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick. Chill.2. Serve chilled.Handy tip(s):1. Especially refreshing during summer.2. Like most fresh uncooked food, it packs in a load of nutrients and is good for your skin and low on calories.
Mexican Chicken and Lime Soup
Preparation: 10 minutes
Cook Time: 10 minutes
Makes: 6 servings
Ingredients:
10 ml Becel Oil 1 onion (medium), chopped 2 cloves garlic, minced 1 boneless, skinless chicken breast (1 lb/500g), diced in 1/2-inch (1.25 cm) pieces 1.5 litres chicken stock (reduced sodium) 1 tomato (medium), seeded and diced 125 ml ripe avocado, diced 30 ml fresh lime juice 0.5 ml hot sauce, or to taste 50 ml fresh coriander, coarsely chopped
Directions:
1. In a large saucepan, heat oil over medium-low heat. Add onions and garlic and cook for about 3-5 minutes or until softened, stirring occasionally.
2. Add stock and bring to a boil. Stir in chicken and reduce heat to low. Partially cover and simmer very gently for about 10 minutes.
3. Just before serving, stir in tomato, avocado, lime juice, hot sauce, and coriander. Serve immediately.
Nutrition Information (per serving):
energy (kilocalories) 87 kcal fat 4 g saturates 0.6 g polyunsaturates 1.1 g monounsaturates 2 g cholesterol 16 mg carbohydrate 5.6 g fibre, total dietary 0.9 g protein 8.5 g sodium 745 mg potassium 529 mg vitamin C 6 mg vitamin A 31 R.E. calcium 13 mg iron 0.4 mg vitamin D 0 mcg vitamin E 0.2 mg
Vegetarian Black Bean Chili
Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.
Ingredients:
1 tbsp (15 ml) vegetable oil 2 cloves garlic, minced 1 onion, chopped 1 large carrot, chopped 1 jalapeno pepper, seeded and minced 1 sweet Ontario Greenhouse yellow pepper, chopped 3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml) 2 cans (19 oz/540 ml each) black beans, drained and rinsed 1 tbsp (15 ml) chili powder 1 tsp (5 ml) ground cumin 1 tsp (5 ml) crumbled dried rosemary 1 tsp (5 ml) salt 1 cup (250 ml) grated Ontario Greenhouse Cucumber
Directions:
In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft. Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.
Makes 4 servings
Per serving 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate
Cucumbers are 90% water. The sweet taste of cucumbers adds a subtle flavor to this soup.Preparation Time : 10 min.Serves 4.Ingredients4 small cucumbers3 to 4 tablespoons mint leaves3 teacups low fat yoghurtsalt to tasteMethod1. Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick. Chill.2. Serve chilled.Handy tip(s):1. Especially refreshing during summer.2. Like most fresh uncooked food, it packs in a load of nutrients and is good for your skin and low on calories.
Mexican Chicken and Lime Soup
Preparation: 10 minutes
Cook Time: 10 minutes
Makes: 6 servings
Ingredients:
10 ml Becel Oil 1 onion (medium), chopped 2 cloves garlic, minced 1 boneless, skinless chicken breast (1 lb/500g), diced in 1/2-inch (1.25 cm) pieces 1.5 litres chicken stock (reduced sodium) 1 tomato (medium), seeded and diced 125 ml ripe avocado, diced 30 ml fresh lime juice 0.5 ml hot sauce, or to taste 50 ml fresh coriander, coarsely chopped
Directions:
1. In a large saucepan, heat oil over medium-low heat. Add onions and garlic and cook for about 3-5 minutes or until softened, stirring occasionally.
2. Add stock and bring to a boil. Stir in chicken and reduce heat to low. Partially cover and simmer very gently for about 10 minutes.
3. Just before serving, stir in tomato, avocado, lime juice, hot sauce, and coriander. Serve immediately.
Nutrition Information (per serving):
energy (kilocalories) 87 kcal fat 4 g saturates 0.6 g polyunsaturates 1.1 g monounsaturates 2 g cholesterol 16 mg carbohydrate 5.6 g fibre, total dietary 0.9 g protein 8.5 g sodium 745 mg potassium 529 mg vitamin C 6 mg vitamin A 31 R.E. calcium 13 mg iron 0.4 mg vitamin D 0 mcg vitamin E 0.2 mg
Vegetarian Black Bean Chili
Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.
Ingredients:
1 tbsp (15 ml) vegetable oil 2 cloves garlic, minced 1 onion, chopped 1 large carrot, chopped 1 jalapeno pepper, seeded and minced 1 sweet Ontario Greenhouse yellow pepper, chopped 3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml) 2 cans (19 oz/540 ml each) black beans, drained and rinsed 1 tbsp (15 ml) chili powder 1 tsp (5 ml) ground cumin 1 tsp (5 ml) crumbled dried rosemary 1 tsp (5 ml) salt 1 cup (250 ml) grated Ontario Greenhouse Cucumber
Directions:
In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft. Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.
Makes 4 servings
Per serving 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate
posted by STRONG_STORM77 at 3:07 AM
0 comments
