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| 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:
http://www.familycircle.com/recipes/healthy-eating/family-dinners/healthy-and-hearty-suppers/
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| 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
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| Chicken Broccoli Pizza |
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!
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| Spicy Mango Curry Veggies |
Dinner: Spicy Mango Curry Veggies
2 cups Spicy Mango Curry Veggies (recipe below) with 1/2 Avocado, diced
Red Wine
2 cups Spicy Mango Curry Veggies (recipe below) with 1/2 Avocado, diced
Red Wine
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Dessert: 1 Organic Gala Apple, Water
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RECIPES:
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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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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