You are here: Seasoned Cooking » All Issues » July 2009 Issue » This Article » Page 3
July 2009 Issue
31 Days of Superfoods
by Fitness Magazine
Table of Contents | Single-page view

Related Sites

Good Looking Cooking

Provides information on cooking, an archive of recipes, cooking articles and links.

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

Get free macaroni and cheese recipes from this fun and lively site. You’ll love these unique mac & cheese ideas! Cool gifts for macaroni lovers too.

Mike bistro

An Online Bistro several pages devoted to good food & drink. With a game room just for fun.

Cook in a Book

Want to publish your own recipe book or put together that collection of family recipes? Send us your favourite recipes and we will produce a profes...
Day 15:


Mole Chicken Tacos

  • 1 3-ounce chicken breast (or use rotisserie chicken, skin removed)
  • 1/2 tbsp. unsweetened cocoa powder
  • 1/2 tsp. cumin
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 1/2 cup low-sodium tomato sauce
  • 2 whole-grain tortillas
  • 1 cup shredded romaine lettuce
Grill, bake, or broil chicken breast until it reaches 165 F, and thinly slice or shred chicken. (To save time, use rotisserie chicken, skin removed.) Saute cocoa powder, cumin and garlic in olive oil for 2 minutes. Add tomato sauce and simmer for another 7 minutes. Mix sauce with chicken and serve in tortillas, topped with lettuce.

Day 16:


BBQ Salmon with Greens and Sweet Potato

  • 4 ounces salmon
  • 2 tbsp. barbecue sauce
  • 1 garlic clove, minced
  • 3 cups chopped kale
  • 2 tsp. olive oil
  • 1 small sweet potato
  • 2 tsp. maple syrup
  • Dash of cinnamon
Broil or grill salmon 8 minutes per inch of thickness, and brush with barbecue sauce. Saute garlic and kale in oil for 6 minutes, or until tender. Wash potato, prick it 2 or 3 times with a knife, and microwave for 10 minutes, turning once.

Top with maple syrup and cinnamon. Serve salmon on greens with potato on the side.


Day 17:

Day 18:


Herbed Quinoa with Shrimp and Zucchini

  • 1 cup water
  • 1 cup dry quinoa
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 1 1/2 cups chopped zucchini
  • 3 ounces frozen cooked shrimp, thawed
  • 1/4 cup chopped fresh basil and chives
  • 1 lemon
Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes (until all water is absorbed). Saute garlic in oil for 2 minutes; add zucchini and cook for 6 minutes, or until tender. Toss shrimp in pan with zucchini for an additional 3 minutes, to warm. Fluff cooked quinoa with a fork and toss with zucchini, shrimp and fresh herbs. Squeeze lemon juice on top.

Day 19:

Day 20:


White Bean, Tomato, and Basil Pasta

  • 2 ounces dry whole-grain pasta
  • 3/4 cup canned white beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 2 tbsp. red-wine vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 2 tbsp. grated Parmesan cheese
Cook pasta according to package directions. Toss together beans, tomatoes, basil, vinegar, oil, salt and pepper. Combine cooked pasta with white bean mixture. Top with cheese.

Day 21:

Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.