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Wednesday, December 5, 2012

Tues. Dec 4th

Spicy Mango Curry Veggies

Daily Tidbit:   I had Spicy Mango Curry Veggies tonight for dinner (pictured above).  For some other ideas for Healthy & Hearty dinners, check this out:


Frosted Shredded Mini Wheats with Walnuts

Breakfast: Frosted Shredded Mini Wheats with Walnuts
1 cup Frosted Shredded Mini Wheats
1 cup Fat Free Milk
2 tbsp plain chopped Walnuts
5oz Orange Juice
Regular Coffee, a shake of Pure Ground Cinnamon & a splash of Fat Free Milk



Chicken Broccoli Pizza

Lunch: Pizzeria with Friends
1 large slice Chicken Broccoli White Pizza

Large Diet Coke

*Didn't have my camera with me, but above pic is pretty close to how and looked and by the way, YUM!

Snack: 10 Baby Carrots


Spicy Mango Curry Veggies

Dinner: Spicy Mango Curry Veggies
2 cups Spicy Mango Curry Veggies (recipe below) with 1/2 Avocado, diced
Red Wine



Dessert:  1 Organic Gala Apple, Water


Spicy Mango Curry Veggies Recipe:

In hot pan add 2 tsp Canola Oil and 1/4 cup Red Onion, chopped, and saute for 5 minutes.  Add 1 tsp crushed Garlic and a few shakes of Red Pepper Flake (how much depends on how spicy you want it!)  Saute for 1-2 minutes, then add a mixture of frozen Veggies (I used Asparagus, Mushrooms, Carrots, Cauliflower, Peppers, and Green Peas).  Cover and cook until hot through.  Remove cover and add 1/4 cup jarred Mango Curry Sauce, 1/4 cup Low Sodium Chicken Broth (or Vegetable Broth if going Vegetarian), 1/2 cup of White Cannellini Beans.  Stir and reduce on low heat for 5-10 minutes and serve!  I topped mine with 1/2 Avocado diced, to mitigate the spiciness and add a creamy element to the dish.

(Double this recipe if cooking for two!) 


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