Lemon, Basil and Strawberry Infused Water

Lemon, Basil, & Strawberry Infused Water

Most Americans aren’r drinking enough water, and National data suggests fifty percent of children are underhydrated.

Improve your hydration and you could improve your health! That’s a motivating factor.  Proper hydration isn’t just for athletes.  Research from the University of Arkansas, Stavros Kavouras, Director of the Hydration Science Lab notes that water intake is assoicated with properly regulating blood glucose.

How much water should I drink?’ It’s a question I get asked often, and there is no perfect answer. Here’s the latest on hydration: Kavouras Discusses Benefits of Hydration //news.uark.edu/articles/42085/a

If your looking for ways to increase you fluid intake, try carrying a water bottle with you and keep a  pitcher of cold water in the refrigerator. I like to make infused water, like this lemon, basil and strawberry infused water.  Recipe below.

 

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Lemon, Basil and Strawberry Infused Water

Zero calorie water beverage, perfect for hot and humid days.

  • Author: Diane Boyd
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 8 servings
  • Category: beverage

Ingredients

2 quarts filtered water

3 slices organic lemon

3 organic strawberries

sprig of fresh basil

Instructions

Add basil, lemon and strawberries to pitcher. Pour filtered water over top. Refrigerate.  Serve cold.

Nutrition

  • Serving Size: 8 ounces
  • Calories: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

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Parchment Chicken Caprese with Asparagus

 Parchment Wrapped Chicken Caprese with Asparagus pairs well with a Casear salad for an easy weeknight meal

Parchment Wrapped Chicken Caprese with Asparagus pairs well with a Casear salad for an easy weeknight meal.Parchment Wrapped Chicken Caprese

Have you ever wondered what your life would be like as an empty nester? I always imagined I would spend more time cooking.  Boy was  I wrong. On most weekdays, I still don’t want to  spend more than 30 minutes on meal prep. I  love good food, and can’t stop searching for more ideas to get  tasty food on the table PDQ. Today’s recipe is one of my new favorites!

Scrolling through my Facebook feed one night, a  McCormick Recipe caught my attention: Stuffed Chicken Caprese.  I made the recipe serveral times, but found the chicken too dry. Enter a new cooking method,   en papillote or cooking in parchment paper.  It made a HUGE difference. Not only was the chicken moist,  but clean-up was a breeze.  This low carb entree  is very light, only 300 calories. ( I serve it with a Casear salad and some French bread for a heartier meal .) Make this your go to recipe for getting a delicious meal on the table lickety split.

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Parchment Chicken Caprese with Aparagus

Parchment Chicken Caprese with Asparagus

Parchment Chicken Caprese with Asparagus is my go to recipe when I want  a delicious and equally nutritious meal on the table fast.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: entree
  • Method: baking in parchment paper (en papillote)
  • Cuisine: French

Ingredients

  • 1 bunch asparagus spears
  • 4 teaspoons olive oil
  • salt and pepper to taste
  • 4 chicken cutlets
  • 4 tablespoons McCormick All Purpose Seasoning (Oregano, Basil, Garlic and Sea Salt)
  • 4 campari tomatoes, sliced
  • 1 tablespoon balsamic glaze
  • 2 ounces part skim mozzarella cheese, grated

Instructions

Preheat oven to 400 degrees F.

  1. Cut four pieces of parchment paper  (13 inches by 14 inches). Fold paper in half.
  2. Divide asparagus between 4 parchment sheets; place on the fold. Drizzle each with olive oil ; sprinkle with salt and pepper to taste.
  3.  Top each bunch of asparagus with a chicken cutlet. Season with all purpose seasoning.
  4. Add sliced tomato to the top of each cutlet and drizzle with balsamic glaze. Bring ends of parchment paper together and make small overalpping pleats all the way around to seal the edges completely. Make your last fold turn under.
  5. Bake for 30 mintues. Remove from oven. Open each pouch and top with mozarella cheese. Allow cheese to melt and serve immediately.

Notes

May use foil instead of parchment paper.

Nutrition

  • Serving Size: 1 chicken cutlet
  • Calories: 300
  • Sugar: 11 grams
  • Sodium: 280 mg
  • Fat: 7 grams
  • Saturated Fat: 3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19 grams
  • Fiber: 5 grams
  • Protein: 38 grams
  • Cholesterol: 85 mg

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