If you missed last week's feature CLICK HERE to read all about our Working Gal of the month, Chrissy Kreisel!

 This week, we are putting up three easy, healthy and delicious recipes that will fit perfectly with our Working Gal's busy life!

 

BREAKFAST-  Part of creating a healthy lifestyle is making sure to eat breakfast everyday! Oatmeal, is packed fiber which fills and energizes us, making it the perfect meal to start out the day.

PB&J Oatmeal Protein Oats

1/3 cup old-fashioned oats
2/3 cup water
1 serving vanilla protein powder
1/2 teaspoon vanilla bean paste or extract
1 tablespoon natural peanut butter
1 tablespoon natural jam or jelly

1. Combine oats and water in a small saucepan and bring to a boil.
2. Reduce heat and let oatmeal simmer until 90% of the water is absorbed.
3. Remove from heat and whisk in protein powder and vanilla.
4. Pour oatmeal into a bowl and top with peanut butter and jelly/jam. 

LUNCH-Do the prep for this one the night before and you will have a sandwich ready for work that will out do any Italian deli! 

Grilled Eggplant Parmesan Sandwich

1   large eggplant, (1 1/4 - 1 1/2 pounds), cut into 12 1/4-inch-thick rounds
  Canola or olive oil cooking spray
1/4 teaspoon  salt
3 tablespoons  finely shredded Parmesan, or Asiago cheese
1/2 cup  shredded part-skim mozzarella cheese
4 small pieces  focaccia bread, or rustic Italian bread
2 teaspoons  extra-virgin olive oil
5 ounces  baby spinach
1 cup  crushed tomatoes, preferably fire-roasted
3 tablespoons  chopped fresh basil, divided

1. Preheat grill to medium-high.
2. Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
3. Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.
4. Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
5. Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.
 
DINNER- A little bird told us you are a pasta lover!  Here is a great pasta recipe sure to satisfy after a great evening class at WiO.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
Small pinch red pepper flakes
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup grated Parmesan (optional)

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Thanks to Fitness Magazine for all of these recipe finds! 

 

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