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

  • Category: Education
  • Posted On:
  • Written By: Cheyenne Turner

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.

DOWNLOAD PRINTABLE RECIPE CARD

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.

DOWNLOAD PRINTABLE RECIPE CARD

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.

DOWNLOAD PRINTABLE RECIPE CARD

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