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You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon.
Prep Time:20 min Start to Finish:50 min makes:6 servings
12 ounces penne 2 pounds leeks 1 red bell pepper, cut into strips 1/4 cup chicken broth 2 tablespoons lemon juice 1 tablespoon olive oil 2 teaspoons dried thyme, crushed 1/4 teaspoon freshly ground black pepper 1 yellow summer squash, halved and cut into 1/4” slices 1/4 cup pitted kalamata olives 1 salmon fillet (1/2 pound, skinned)
1. Preheat the oven to 400°F. Prepare the pasta according to package directions. 2. Meanwhile, cut the leeks into 2” lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13” x 9” baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. 3. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. 4. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 350mg; Total Carbohydrate 57g (Dietary Fiber 6g, Sugars 4g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 45%; Calcium 8%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1 tsp Fats & Oils, 2 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1 c Vegetables
Posted by HoodiaPharm HungerAway ::
4:19 AM ::
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