Fuel Your Body with Delicious Recipes - National Women's Health Week

A woman’s body needs unique nutrition to fuel her through the day, including vitamins and nutrients such as vitamin D and calcium. Just in time for summer, Infirmary Cancer Care's registered dietician Cheyenne Turner put together these recipes specifically designed with women in mind: Corn, avocado and tomato salad; pomegranate-ginger granita and the always popular chicken fajitas with tricolor peppers.

Chicken Fajitas with Tri-Color Peppers

SERVES: 4

PER SERVING

• CALORIES - 470
• PROTEIN 32 G

INGREDIENTS

• Juice of 2 limes
• 2 tbsps canola oil, divided use 3 garlic cloves, smashed
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 lb boneless, skinless chicken breast, sliced into strips
• 1 large onion, sliced
• 1 large red onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 8 whole wheat flour or corn tortillas
• 1 avocado, sliced

DIRECTIONS

• In a zip-top bag or bowl, combine the lime juice, 1 tbsp of the oil, garlic, chili powder, cumin, paprika, oregano, and salt.
• Add the chicken and stir to coat. Refrigerate for 30 minutes or more, turning occasionally if possible.
• Preheat the oven to 350 degrees.
• In a large skillet over medium-high heat, add the remaining 1 tbsp of oil.
• Saute the onions for 5 to 8 minutes, or until softened. Add the bell peppers and cook for 3 to 5 minutes.
• Remove the vegetables and set them aside.
• Remove the chicken from the marinade, letting excess drip off, and saute for 3 to 5 minutes.
• Reduce the heat to medium-low, return the vegetables to the skillet, and saute for 1 to 2 minutes, or until the vegetables are heated through.
• Meanwhile, wrap the tortillas in aluminum foil and bake for 10 minutes.
• Spoon the chicken mixture onto the tortillas and top with sliced avocado.

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Corn, Avacado and Tomato Salsa

SERVES: 4-6

PER SERVING:

• CALORIES - 180
• PROTEIN - 4 G

INGREDIENTS:

• 2 cups corn
• 1 cup grape tomatoes, halved
• 1/2 small red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 tbsps fresh lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• salt and pepper
• 1 avocado, cut into 1/2-inch pieces
• 1/4 cup chopped fresh cilantro

DIRECTIONS

• In a bowl, combine the corn, tomatoes, onion, and jalapeno.
• In a bowl, combine the lime juice, oil and cumin.
• Drizzle the dressing over the salad to lightly coat and stir gently to combine.
• Season with salt and pepper.
• Add avocado and cilantro and stir gently to combine.

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Pomegranate-Ginger Granita

SERVES: 6

PER SERVING:

• CALORIES - 130
• PROTEIN - 0 G

INGREDIENTS:

• 1/2 cup boiling water
• 1 (3-inch) piece peeled fresh ginger, chopped
• 1/2 granulated sugar
• 3 cups - 100 percent pomegranate juice

DIRECTIONS:

• In a measuring cup, combine the water and ginger. Steep for 30 minutes.
• Strain into a larger bowl, discarding the ginger. Add the sugar and stir until dissolved.
• In a bowl, combine the simple syrup and the pomegranate juice and stir to combine.
• Pour into a 13-by-9-inch baking pan. Freeze for 1 to 2 hours, or until the edges and bottom turn to ice.
• Using a fork, scrape the sides and bottom and stir to redistribute.
• Return to the freezer and repeat every 30 to 60 minutes for 2 to 4 hours, or until the mixture is icy and light.
• Continue to scrape the mixture occasionally until serving.

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