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Easy summer pasta recipe: One Pan Wonder

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We’re back with our quick easy recipes to keep you out of the hot kitchen this summer! Check out this one pot pasta recipe for a tasty and quick meal.


Ingredients you will need:

3 tablespoons of olive oil
1 ¼ oz can of low sodium Knorr chicken broth
1 cup of heavy cream
½ a pound of penne pasta, or any other type of pasta, uncooked
2 cups of freshly shredded parmesan cheese
Salt & pepper
Flat leaf parsley for garnish

Directions:

Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of salt and a few turns of pepper. Brown chicken in olive oil over medium high heat. It does not need to be cooked through at this point, it will continue cooking as it simmers. Once chicken is browned, add minced garlic and saute for about one minute. Add chicken broth, cream, and uncooked pasta to pan and stir. Bring to a boil, then cover and reduce to a simmer. Simmer for 15-20 minutes or until pasta is tender. Remove from heat and stir in shredded parmesan cheese.
Season with salt and pepper as needed.

Note: Keep pan covered while pasta and chicken simmer.

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Healthy Living

Digest O’ clock: Green-Ginger-Mint Tea recipe

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Green-Ginger-Mint-Tea

Having trouble digesting all the Ramadan goodies? Can’t help but over eat every time you decide to just have one pakora? We might have something that can help you wash away all that guilt and digest your Iftars better. Presenting the unbelievably delicious tea that is surprisingly good for digestion.

 

What you need:

Lipton Green Tea (Lemon)

1 sliver of ginger (washed and peeled)

Mint leaves (according to taste, washed and separated from stem)

 

Method:

Bring one cup water to boiling point. Tear Lipton Green Tea bag and empty the contents into the pot, add ginger and mint leaves. Boil the mixture on low flame until you can smell ginger and mint mix well together. Turn off the flame and let it simmer for 5 minutes. Enjoy hot with honey or cold with extra lemon!

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Healthy Living

Weight watchers: Low-calorie Iftar ideas

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Photo credits: Mvslim

Feeling like your body with implode with all them fried goodies you’ve been binging on? Or are you someone who takes the month of Ramadan as an opportunity to lose a few pounds? Whichever side of the spectrum you fall on we have a few recipes that won’t add up to the numbers on the scale so that you can indulge all you want without compromising on taste.

 

Zucchini, Onion and Tomato Bake with Low Fat Mozzarella

Calories: 80

What you need:

3 -4 zucchini (Tori)

1 -2 large white onion

Olive oil

2 large ripe tomatoes

Low fat Mozarella cheese

Salt and black pepper

 

Method:

Slice onions and sauté in olive oil until they are soft. Then slice zucchini and tomato into thin slices. Take a dish and start layering the vegetables (you should have a minimum of 3 layers). One layer of zucchini, then sautéed onions in olive oil then tomatoes. Sprinkle with low fat mozarella cheese and salt and pepper according to taste.

Keep layering until you run out of the sliced vegetables then top it with a layer of low fat mozzarella cheese (you can go as thick or thin as you want). Bake in 350 oven for about 45 minutes or until brown around the sides and on the top.

 

Papaya Salad (Som Yam)

Calories: 124

What you need:

Small green raw papaya, shredded

2 small tomatoes cut into quarters

4 garlic cloves (you can make it 6 if you want the taste of garlic to pop)

6 red or green chilly

2 Tbsp sugar

3 Tbsp lime juice

2 Tbsp soy sauce

3 Tbsp ground roasted peanuts

Fresh lettuce and chilly for garnish

 

Method:

Put garlic and tomatoes in a bowl and pound a few times to release their juices. Add chilies and crush lightly to release the heat. Remember to crush lightly and make sure the tomatoes and garlic don’t turn into a paste. In a separate cup, dissolve the sugar in a mixture of lime juice and soy sauce. Mix the tomato-garlic mixture with the sweet and sour dressing. Add shredded papaya, peanuts, lettuce to the sweet and sour juice and mix all the ingredients together well. Serve in a shallow bowl and top with garnish.

 

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