In Summer we should eat off the land — lots of fresh vegetables! We also want meals which are easy to prepare and don’t heat the kitchen. Look no further!
1 piece 70-calorie bread one 2-0z egg 1/4 cup Mediterranean vegetables [from July 15] 5-6 oz smoothie, green or fruit blackish coffee or blackish tea or lemon in hot water
Fry the egg in a lightly-spritzed non-stick pan. Toast the bread. Warm the vegetables and spoon onto the toast. Top with egg. Pour your smoothie and warm beverage. Voila — quick, easy, healthful, pretty.
Greek Chicken Salad 285 cal PB GF
This recipe was clipped from a magazine and stored in the recipe file. When I saw it, I recognized that if most of the olive oil were removed, it would make a smashing Fast meal. We like this one a lot.
1 1/2 oz chicken, roasted and shredded 1 1/2 c. shredded romaine or 3 oz salad greens 1/4 c garbanzo or small white beans, drained and rinsed 2 1/2 oz tomato chunks or 1 c cucumbers, cubed 3 black olives, pitted & sliced 1 oz feta cheese, crumbled 1/2 tsp lemon juice 1/2 tsp olive oil 1/2 tsp mint, oregano, parsley
Prep the meat, greens, tomatoes, and olives. Measure the lemon juice, olive oil, and herbs into a salad bowl. Whisk together. Add the greens and toss to combine. Add the chicken, beans, tomato/cukes and toss gently. Top with the olives and feta. So good!