Winter Is Here - Cambridge Weight Plan
Coriander
June 6, 2018
Winter Warmers
June 22, 2018

Winter Is Here

As the saying goes ‘Summer bodies are made in winter’. During these colder months getting outside to exercise might be a little more challenging but research has shown that regular exercise helps strengthen your immune system which is particularly important during these winter months alongside hearty nutritious soups, casseroles and stews. It’s also important during these cooler months that we keep up with our water intake, if you struggle with drinking water why not try one of the Cambridge water flavouring’s with hot water, the Golden Vegetable drink is particularly warming and filling.  Drinking 2-3 liters each day can also help curb cravings and snacking.

If you are looking for some healthy winter meals, why not try one of these:

Salmon and Tarragon – 100g of Salmon fillet baked, lemon, garlic, tarragon leaves, steamed green beans and a tablespoon of reduced fat Crème Fraiche. Mix lemon, garlic, tarragon leaves, lemon and Crème Fraiche in a pan and drizzle over salmon.

Hearty Chicken and Vegetable Soup –  Roasted Chicken breast with garlic, onion, celery, carrot, green beans, zucchini and Cabbage. Add some fresh herbs such as thyme and oregano. Use a salt reduced stock or Golden Vegetable Drink.

Chicken and Zucchini Enchilada Casserole – (Approx. 245kcal per serve) 4 servings

600g Chicken breast

3 large zucchinis thinly sliced

Diced Jalapenos to taste

½ cup Reduced fat cheese

3 tbs Quinoa

Enchilada Sauce:

1 can crushed tomatoes

1 tsp Chilli powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp crushed dried capsicum

¼ tsp dried Oregano

½ tsp paprika

1 tsp ground cumin

Black pepper to taste

 

Method for Casserole:

  1. In a medium bowl, stir Enchilada Sauce ingredients and set aside.
  2. In a hot pan cover and cook chicken for 10 – 12 minutes, turning once. Let cool a bit and thinly slice.
  3. Preheat oven to 200°. In a baking dish add a few tablespoons of Enchilada Sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini overlapping a bit to create a single layer. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
  4. Bake covered for 30 minutes, then uncovered for another 20 minutes on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing.

 

 

 

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