"I think," said the sweet potato, "therefore, I yam."
We have been talking in our meetings about planning for the last few weeks. Getting in the good health guidelines every day does take planning. Have you been getting the combination of five servings of fruits and vegetables every day?
We know that fruits and vegetables are important for our health and weight loss, but sometimes they are just not as exciting and fun as other foods!! The month of July is going to be the Fruits and Veggies challenge month. Each week I am going to ask you to focus on a part of this challenge and make the fruits and vegetables you eat more interesting.
This week we are going to focus on color. When you eat different colors, you are getting different nutrients. The more colors the better!! This week try to incorporate at least three different colors of fruits and vegetables every day.
Think about adding fruits or vegetables to all your meals and snacks. We will be talking about ways to do this in the meeting - so bring your ideas.
ASIAN CHICKEN AND MANDARIN ORANGE SALAD
Makes 4 servings (3 cups each) - 4 points per serving
1 (12 oz) cooked rotisserie chicken breast, skin and bones removed and meat sliced
50 sprays (about 1 1/2 tsp) Asian Sesame-Ginger vinaigrette dressing
1 (5 oz) bag spring salad mix
1 (15 oz) jar refrigerated fresh, peeled and sectioned mandarin oranges, drained
1 large cucumber, peeled and sliced
1. Spray the chicken 10 times with the dressing. Heat a medium nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until heated through, about 2 minutes.
2. Transfer the chicken to a large bowl and add the salad mix, oranges, and cucumber. Spray the salad 40 more times with the dressing, tossing with tongs until lightly coated. Serve at once.
See you at the meeting.