Healthy dinner

    
Zucchini & Kale Sautéed 

4 zucchini thinly sliced like shoestrings 

1/4 bunch of kale leaves

2 tbsp olive oil 

1 tsp mrs. Dash seasonings garlic and herbs 

1/2 tsp sea salt 

1 tsp black pepper 

1/2 chopped bell peppers 

Preparation:  

In a large pan, add zucchini and olive oil with seasonings. 

Add bell peppers, mix together and on medium heat. 

Take kale leaves on a cookie sheet or aluminum foil, drizzle olive oil, sea salt, and black pepper. Toast in toaster oven on 450F for 10 minutes. 

Zucchini will become soft then transfer to serving dish & add baked kale chips over it & you can add 2 Tbsp chopped green & black olives to it. 

   

 
Mixed field greens kale salad

Ingredients:

1/2 bunch romaine lettuce chopped

1/2 bunch kale leaves chopped

1 cucumber diced

8 grape cherry tomatoes cut in half 

1 bell pepper diced each color 

2 tbsp green and black olives 

1 pkg Vi Bites of Glorious Greens & Fiesta Nut. 

Preparation: 

Add the above to a large salad bowl. 

Serve with the other food: and add your own dressing. 

   

 Peri Dijon Chicken 
Ingredients:

1 lb boneless cubed chicken 

2 tbsp olive oil ( if you save the oil from the zucchini sautéed this works too) 

4 tbsp Dijon mustard

4 tbsp Peri Peri garlic sauce 

1/2 tsp red chili pepper powder 
1/2 tsp black pepper 

1/2 tsp sea salt 

1/4 th bunch chopped cilantro 

1 cup water 

1 diced onion 

1 chopped bell pepper 

1 tomato chopped 

Preparation: 

In a large pan add oil, onions, bell peppers cook until it’s soft on medium heat. 

Add chicken, and spices, seasonings along with the Dijon mustard and Peri garlic sauce. Mix well and cook for a good 10 mins or until chicken is cooked. 

Add water, and chopped tomatoes and on medium low heat cook for another 10 minutes. Sauce will form. 

Serve onto bowl and add cilantro on top. 

  

  

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