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Looking for some new dinner ideas to revitalize your meal repertoire? Want recipes that meet your desire for appetizing flavors, eating healthfully and that get you out of the kitchen pronto?
Feed all those needs with tempting, healthy meals with fresh flavors in quick, no-fuss dishes. A tall order? It’s easier than you think. With a couple of well-chosen ingredients and a dash of creativity, it’s easy to have some new ideas for your “favorites” recipe list.
Creamy and buttery, avocados from Mexico add irresistible flavor to salads, sandwiches, dips, soups and more. The nutrient-dense, heart-healthy fruit provides good fats, fiber, potassium, vitamin E, vitamin C, folic acid and other B-vitamins.
Another ingredient that’s a kitchen essential, light and clear canola oil allows the flavors in recipes, whether tangy, sweet or spicy, to shine through — making it the ideal oil for dressings, marinades and cooking. Count on vinaigrettes made with canola oil to remain clear and free running when refrigerated.
Omega-3 is an essential fatty acid for good health. With no cholesterol and high in omega-3 fatty acids, canola oil and avocados are rich sources of good fats.
You don’t have to compromise flavor, nutrition or time to serve delicious meals that keep the family coming back to the table! Tempting, easy recipes and much more information are available at www.canolainfo.org and www.avocadosfrommexico.com.
Mexican Avocado and Grilled Vegetable Wraps
Yield: 4 portions, about 9 cups
2 large zucchini, about 10 ounces, cut in half lengthwise
1 large sweet onion, about 11 ounces, sliced 3/8 inch thick
1 large red bell pepper, about 9 ounces, halved and seeded
1/4 cup canola oil, divided
3/4 teaspoon salt, divided
3 tablespoons lime juice
1 tablespoon jalapeno hot sauce
1 teaspoon ground cumin
1 can (15 1/2 ounces) black beans, rinsed and drained
4 ounces pepper Jack cheese, cut in thin strips, about 1 cup
2 fully-ripened Mexican Hass avocados, halved, pitted, peeled and sliced
8 to 12 large flour tortillas, warmed
Preheat grill or indoor broiler. Lightly coat zucchini, onion and pepper with 1 tablespoon canola oil; sprinkle with 1/4 teaspoon salt. Arrange vegetables on grill rack or baking sheet. Cook 5 inches from heat source until vegetables begin to brown, 7 to 12 minutes. Turn; cook until vegetables are tender, 5 to 10 minutes longer, removing vegetables as they are lightly browned.
In large bowl, whisk together remaining 3 tablespoons canola oil, lime juice, jalapeno hot sauce, cumin and remaining 1/2 teaspoon salt. Cut grilled vegetables into bite-size pieces. Add vegetables, beans and cheese to dressing; toss until well coated. Add avocados; toss gently. Serve over warm tortillas.
Avocado Chicken Milanese
Yield: 4 portions
1/3 cup plus 1 tablespoon canola oil, divided
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds skinless, boneless chicken breasts, pounded thin
3/4 cup dry Italian-style breadcrumbs
2 cups loosely packed arugula
1 ripe tomato, cut into 16 wedges
1/4 cup thinly sliced red onion
1 fully-ripened Mexican Hass avocado, halved, pitted, peeled and sliced
Whisk 1/3 cup canola oil with vinegar, mustard, sugar, salt and pepper. Place chicken in sealable food storage bag; add 1/4 cup vinaigrette, turning chicken to coat. Refrigerate 30 minutes to several hours. Reserve remaining vinaigrette.
To cook chicken, remove from vinaigrette (discarding vinaigrette used to marinate chicken) and coat with crumbs. In large skillet over medium heat, heat remaining 1 tablespoon canola oil. Add chicken; cook until golden and cooked through, turning once, about 10 minutes adding additional oil if necessary.
Toss arugula, tomato and onion with reserved vinaigrette; add avocado and gently toss. To serve, top each hot chicken breast with salad. |
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