....All plant oils - especially olive help lower your cholesterol and protect your heart. According to Willett, Recent research shows that two tablespoons of Olive Oil a day help prevent the inflammation that contributes to heart disease and other chronic health problems. Canola, soy and peanut are also considered healthy oils also!!!
TRY THIS- Buy a bottle of Olive Oil and keep it in a cool, dark place so it will stay fresh. When you're cooking with your olive oil, do NOT let the oil burn or smoke... this damages its nutritional properties and flavor. It's also safe to experiment with one of themany flavored olive oils for extra variations with your meals!!!
What a way to say Olive You to your family ... stay healthy!!
TRY THIS-------->
YUMMY RECIPE FOR Lemony Sugar Snap & Chicken Stir-Fry!!!!!
This recipe uses the speedy cooking technique of a stir-fry, but instead of the typical Asian seasonings, it is brightened with lemon zest and parsley.
Makes 4 servings, about 1 1/2 cups each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
1 pound boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/3 cup all-purpose flour
3 teaspoons extra-virgin olive oil, divided
12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
1 14-ounce can reduced-sodium chicken broth
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
1. Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
3. Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
4. Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
NUTRITION INFORMATION: Per serving: 263 calories; 6 g fat (1 g sat, 3 g mono); 68 mg cholesterol; 15 g carbohydrate; 31 g protein; 3 g fiber; 290 mg sodium; 237 mg potassium.
Nutrition bonus: Vitamin C (26% daily value).
1 Carbohydrate Serving
Exchanges:
1/2 other carbohydrate
1 vegetable
4 very lean meat
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