Zucchini Frittata with Tomato-Onion Sauce

Zucchini Frittata with Tomato-Onion Sauce

Ingredients

1 can (14.5 oz each) tomatoes with sweet onion, undrained
1 teaspoon spicy brown mustard
1 teaspoon honey
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
1 carton (16 oz each) Egg Beaters (or 12 eggs beaten)
2 green onions, chopped

Directions:

-Combine undrained tomatoes, mustard and honey in medium saucepan.
-Place over medium-high heat cook for 10 minutes or until thickened and most of juice has cooked away, stirring several times
-Spray 10-inch skillet with cooking spray; heat over medium-high heat.
-Add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times.
-Reduce heat to a medium-low; pour Egg Beaters or beaten eggs over vegetables and cover skillet
-After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow eggs to flow underneath- do this a couple times
-Cover and continue cooking for 4 minutes or until set
-Stir green onions into tomato sauce
-Cut frittata into 4 wedges
-Top each wedge with tomato sauce and serve
Chef’s tip:
By covering the skillet after adding the eggs, one can save energy and eliminate the need to finish the frigate under the broiler and use a piece of foil as a cover if the skillet has no lid!

Oatmeal with Apples, Hazelnuts and Flaxseed

Oatmeal with Apples, Hazelnuts and Flaxseed

Ingredients

1/4 cup hazelnuts
1 1/2 cups regular oats
2 – teaspoons brown sugar
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2- teaspoons silvered almonds
1/2 teaspoon vanilla extract
1/3 cup milk
1 1/2 cups diced granny smith apples

Directions:

Pre-mix the hazelnuts, oats, ground flaxseed, cinnamon, salt brown sugar and almonds (This can be put in a container and stored until ready to eat).
Add 2/3 cup of mixture to a medium saucepan and boil with 1/3 cup of milk. Stir Vanilla. Cover and reduce heat, simmer for 5 minutes or until thick.

Tarragon Chicken Salad

Tarragon Chicken Salad

Ingredients

2 chicken bouillon cubes
1 pound boneless skinless chicken breasts
2 tbsp reduced fat mayonnaise
2 tbsp Dijon mustard
1-2 dashes Tabasco hot sauce
1 tsp salt
1 tsp fresh ground pepper
2 tbsp fresh tarragon, or 1 tbsp dry
15 purple grapes, cut in half
salad greens

Directions:

Bring 4 cups of water to a boil and add bullion cubes. Add chicken
breasts to water and cook until no longer pink inside, about 8-15
minutes (time will vary based on the size of the chicken breasts).
Remove chicken from water and allow to cool. As chicken is cooling,
prepare dressing by mixing the next six ingredients in a small bowl.
Then cut cooled chicken breasts into 1-inch cubes. Combine cubed
chicken, purple grapes and salad dressing in a medium mixing bowl and
place in refrigerator until you are ready to serve.
Arrange salad greens. Top with chicken salad, and enjoy.

Nutrition information per serving (makes 4)

254 calories
37g protein
8g carbohydrates
7.5g fat
3g fiber

Honey Mustard Salmon with Broccoli

Honey Mustard Salmon with Broccoli

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

Ingredients

1 tsp honey
1 tsp Dijon Mustard
1 5-oz. Salmon Fillet
1 tbsp seasoned bread crumbs
2 cups frozen or fresh broccoli florets
1 fresh lemon
1 medium baked potato or 1/2 cup brown rice
2 tsp olive oil

Directions:

Preheat oven to 400. Mix the honey and mustard together in a
small bowl. Drizzle the mixture over the salmon and sprinkle with bread
crumbs. Bake for about 10-12 minutes, then broil for an additional 2-4
minutes, until the fish is cooked through and the top is crispy.
Meanwhile, steam broccoli in saucepan, drain, and sprinkle with fresh
lemon. Serve with baked potato or rice.
Nutrition Information:
399 Calories, 37g protein, 39g carbohydrates, 11g fat, 7g fiber

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Ground Turkey Stuffed Bell Peppers

Ground Turkey Stuffed Bell Peppers

Ingredients
  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)
Directions:

Cut top off peppers 1 inch from the stem end and remove seeds with a spoon,
Bring a pot of water to boil and submerge peppers until slightly softened (about 3 minutes)
Finely dice Carrots, Zucchini and Onion
Place diced onions a large skillet with 4 table spoons of Extra Virgin Olive Oil
Add in 1lb. of Ground Turkey to skillet once Onions are translucent (4-5 minutes)
Mix diced Zucchini and Carrots to ground turkey and onion mix.
Once skillet mixture is cooked, sprinkle cheese into the bottom of each bell pepper followed by ground turkey/vegetable mix and a drizzling of Ketchup on top of the ground turkey mix.

Place in oven at 350 degrees for 25 minutes, sprinkle cheese on top and leave in oven for 8-10 more minutes.

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