EXPO RECIPE LIST
BREAKFAST
- Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
- Vegetable and sausage Fritata
- Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
LUNCH
- Homemade Salmon Burger with Asian Slaw
- Ginger Skirt Steak / Chicken / Tofu Wrap with Jicama, Red Apple and Mint Salad
- Country Style Vegetable Soup with Roast Turkey Sandwich
- Butternut Squash Soup with warm Mediterranean Chicken / Tofu Salad
DINNER
- Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
- Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
- Moroccan Crusted Beef Filet, Steamed Brocolli, Roast Garlic Sweet Potatoes
- Homemade pita chips w/ hummus
- Tuna / chicken salad w/ brown rice crackers
- Fresh crudite w/ cucumber mint cottage cheese dip
- Selection of raw nuts (almonds, pumpkin, cashew) w/ fresh fruit
- Myoplex protein shakes (strawberry, chocolate, vanilla)
Country Style Vegetable Soup with Roast Turkey Sandwich
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Recipe |
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato,
peeled
1 small butternut squash, peeled and seeded
2 Tablespoons olive oil
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
3 to 4 cups
chicken or vegetable stock
Pre-heat oven to 375 degrees. Cut carrots, parsnips, sweet potato and squash into
1-inch cubes. Place in a large bowl and season with salt and pepper, thyme, garlic
and toss in olive oil. Place in a single layer on sheet pans and roast in oven for
25 to 30 minutes or until tender. While vegetables are roasting, heat three cups
of stock in a large saucepan.
Once vegetables are cooked, coarsely puree in batches with the warmed stock
and return to pot. Do not over-puree the vegetables, as you want a chunky, hearty
consistency. Add more stock or water if too thick. Season to taste. Serve with a
whole- grain turkey sandwich with low- fat dressing.
TIP: When pureeing hot liquid such as soup, be careful not to fill your blender
above half way as hot liquids expand when liquidized. Also, soup is a perfect lunchtime
or snack/mini-meal alternative. A good idea is to make a large batch (i.e., double
this recipe) and freeze individual portions so you always have an option if you get
busy and need something quick and nutritious.
