Dinner

Fresh Tuna and Greens

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Fresh Tuna and Greens

Total Time20 mins
Course: Dinner
Servings: 4
Calories: 411kcal

Equipment

  • Stove
  • Oven

Ingredients

  • 2 Lemons
  • ⅓ cup Extra virgin olive oil
  • ½ tsp Freshly ground black pepper
  • ¼ tsp Salt
  • 12 oz Asparagus Cooked, boiled, drained
  • 12 oz Finfish* Tuna, light, canned in water, without salt, drained solids
  • 2 cups Rice White, long-grain, cooked

Instructions

  • Preheat oven to 450 degrees Fahrenheit. Finely shred 2 teaspoons of peel from one lemon. Cut remaining lemon in wedges; set aside.
  • For dressing, whisk together oil, lemon peel and juice, pepper, and salt in a small bowl.
  • Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons of dressing over the asparagus. Bake uncovered for 8 minutes.
  • Cook rice according to the box directions.
  • Meanwhile heat 1 tablespoon of dressing in large skillet. Add tuna steaks; cook 4 to 6 minutes on each side or until browned and center is slightly pink.
  • Divide rice among 4 plates, top with tuna steaks and asparagus. Drizzle remaining dressing. Enjoy!

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutrition

Calories: 411kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 39mg | Sodium: 372mg | Potassium: 635mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 31.4mg | Calcium: 50mg | Iron: 2.3mg
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Extra Virgin Olive Oil, Garlic, Nutrim, Soups

Nutrim® Cream of Chicken Soup

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Nutrim® Cream of Chicken Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Servings: 10 oz.
Calories: 29kcal

Equipment

  • Stove

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ cup Onion diced
  • 1 clove Garlic minced
  • ¼ cup Celery finely diced
  • 1 scoop Nutrim®
  • 1 cup Chicken broth low fat
  • 1 tbsp Half and half
  • ⅕ cup Cooked chicken finely diced
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

  • Heat extra virgin olive oil in a small pan over medium heat.
  • Add onions and garlic and saute for 3-5 minutes.
  • Add Nutrim® and mix well or until onion and garlic are coated.
  • Add in chicken broth slowly (it will clump if added all at once).
  • Add chicken, half and half, salt and pepper.
  • Simmer for 5-8 minutes until it thickens.
  • Enjoy!

Nutrition

Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 4mg | Iron: 0.1mg
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Dinner

Eggplant and Rice

 

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Eggplant and Rice

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Servings: 4
Calories: 276kcal

Equipment

  • Stove
  • Food processor

Ingredients

  • 1 ½ Tbs Extra virgin olive oil
  • 1 ½ cloves Garlic Coarsely chopped
  • 1 ½ Red peppers Peeled, seeded, roasted and chopped
  • 4 cups Eggplant
  • ½ Onion Raw
  • 28 oz Tomatoes Red, organic
  • Honey (optional)
  • Salt To taste
  • 2 cups Rice White, long-grain, regular, cooked
  • 1 ½ tbsp Oregano
  • 1 ½ tbsp Basil leaves
  • 1 ½ tbsp Parsley

Instructions

  • Heat oil in skillet over medium to high heat. Add onions and garlic, then cook for 1 minute. Add the red peppers and cook for 1 more minute.
  • Add the tomatoes and eggplant, bring to a boil and cook, stirring occasionally. Cook for 25 to 30 minutes and transfer mixture to food processor. Process until smooth. Return mixture back to pot, add seasonings and season with salt and pepper. Cook for 10 minutes longer and season with honey.
  • Cook rice according to the box. Serve together. Enjoy!

Nutrition

Calories: 276kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 171mg | Potassium: 834mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 2mg
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Breads & Toppings, Extra Virgin Olive Oil, Nutrim

Nutrim Cinna-Butter

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Nutrim® Cinna-Butter

Total Time10 mins
Course: Snack
Servings: 50 servings
Calories: 38kcal

Equipment

  • Hand mixer

Ingredients

Instructions

  • Add butter, extra virgin olive oil, Nutrim®, cinnamon, honey and water into a medium bowl.
  • Blend using a hand mixer, set on high for about 2-3 minutes or until mixture is smooth.
  • Refrigerate until ready to use.

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Calcium: 1mg
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Snack

Bean Dip

 

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5 from 1 vote

Bean Dip

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Servings: 4
Calories: 386kcal

Ingredients

  • ¾ Black beans 15 ounce can
  • ¾ Pinto beans 15 ounce can
  • 3/8 Red bell pepper Cored, seeded and finely chopped
  • 3/8 Green bell pepper Cored, seeded and finely chopped
  • 3/8 Bunch cilantro leaves Finely chopped
  • 3 Tbs Extra virgin olive oil
  • ¼ tsp Garlic powder
  • 3/8 Onions Raw
  • 1 cup Corn Sweet, yellow, frozen, kernels cut off cob, unprepared
  • 3 tbs Vinegar Red wine
  • ⅓ cup White sugar
  • ½ tsp Garlic powder
  • 1 cup Snacks Unsalted, whole-grain chips

Instructions

  • Mix the black beans, pinto beans, corn, red and green bell peppers, onion, and cilantro together in a large bowl.
  • To make the dressing, stir the vinegar, olive oil, sugar, and garlic powder into a pot. 
  • Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
  • Enjoy with 1 cup of your favorite whole-grain chips!

Nutrition

Calories: 386kcal | Carbohydrates: 61g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 357mg | Potassium: 685mg | Fiber: 13g | Sugar: 20g | Vitamin A: 1450IU | Vitamin C: 54.5mg | Calcium: 80mg | Iron: 3.6mg
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Dessert, Extra Virgin Olive Oil, Nutrim, Oats, Walnuts

Choco-Chunk Oat Cookies

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Choco-Chunk Oat Cookies

Prep Time14 mins
Cook Time16 mins
Total Time30 mins
Course: Dessert
Servings: 30 cookies
Calories: 100kcal

Equipment

  • Oven

Ingredients

  • ¼ cup Unsalted Butter
  • ¼ cup Brown Sugar
  • ¼ cup Extra Virgin Olive Oil
  • 5 Tbsp Water
  • ¼ cup Honey
  • 1 Egg
  • 1 tsp Vanilla extract
  • 5½ scoops Nutrim®
  • ½ cup Whole Wheat Pastry Flour could substitute white flour
  • 1 cup Oats
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Allspice
  • ½ tsp Ground Nutmeg
  • ½ cup Dark Chocolate Chunks or Chips
  • ½ cup Walnuts finely chopped

Instructions

  • PREHEAT oven to 350ºF.
  • CREAM together butter, sugar, oil, water and honey in a large bowl, by hand.
  • ADD egg and vanilla, mix well.
  • MIX into separate bowl: Nutrim®, flour, oats, baking soda, salt and spices.
  • ADD flour mixture gradually to wet ingredients until blended.
  • STIR in chocolate chips and walnuts.
  • DROP heaping rounded tablespoon of dough onto greased or parchment lined baking sheet.
  • BAKE cookies for 14-18 minutes.

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Calcium: 18mg | Iron: 0.4mg
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