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  • Melon ball fruit salad
    on a serving platter Garnish with slices of star fruit tarragon and prosciutto if using Serve Nutritional information Makes 4 to 6 servings Amount per serving Calories 58 Total fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 13 mg Carbohydrate 14 g Dietary fibre 1 g Sugars 9 g Protein 1 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the

    Original URL path: https://www.pfizerstrive.ca/education/recipes/melon_ball_fruit_salad (2016-04-28)
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  • Mango with strawberry yogurt and coconut
    arrange on a serving plate Top with strawberry yogurt and sprinkle with flaked coconut Serve Nutritional information Makes 2 servings Amount per serving Calories 220 Total fat 4 g Saturated fat 3 g Cholesterol 10 mg Sodium 85 mg Carbohydrate 43 g Sugars 35 g Protein 5 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and

    Original URL path: https://www.pfizerstrive.ca/education/recipes/mango_with_strawberry_yogurt_and_coconut (2016-04-28)
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  • Steel-cut oatmeal with fruit
    30 min Difficulty Easy Cannot be frozen Ingredients 4 cups water 1 cup steel cut oats 1 cup 2 milk cup slivered or sliced almonds cup seedless raisins 1 small apple washed cored and thinly sliced Honey to taste optional 1 cup fresh mixed berries 1 tbsp sunflower seeds to sprinkle Directions Bring water to boil in a large saucepan Add the oats and boil for about 5 minutes Reduce heat and simmer for 20 to 25 minutes stirring occasionally Remove saucepan from heat source stir in milk almonds raisins sliced apple and honey Divide between bowls Top with fresh berries and sprinkle with sunflower seeds Drizzle with additional milk if desired Serve warm Nutritional information Makes 4 servings Amount per serving Calories 260 Total fat 9 g Saturated fat 2 g Cholesterol 4 mg Sodium 32 mg Carbohydrate 53 g Sugars 18 g Protein 8 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and a link to reset your password will be emailed to you E mail A link to reset your password has been emailed to JohnSmith something com E mail Password Forgot your

    Original URL path: https://www.pfizerstrive.ca/education/recipes/steel-cut_oatmeal_with_fruit (2016-04-28)
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  • Herbed pork roast
    prepared leeks in the bottom of a roasting pan Place sliced carrots on top of leeks followed by onions Rinse the pork loin under cold running water and pat dry with paper towels Place the pork fat side up on top of the vegetables in the roasting pan Brush mustard over the entire roast and season with salt and pepper Sprinkle with freshly chopped herbs reserving some to use for garnish Roast in preheated oven for one hour Baste periodically with pan drippings to form a golden brown crust After one hour reduce temperature to 325 F Internal temperature on an instant read thermometer should be 145 F for medium and 160 F for well done Remove the roast from the pan and let rest briefly Transfer to a serving platter and cut into slices Arrange vegetables around the roast check seasoning and garnish with remaining herbs Serve Nutritional information Makes 6 servings Amount per serving Calories 581 0 Total fat 22 4 g Saturated fat 5 7 g Polyunsaturated fat 1 7 g Monounsaturated fat 6 8 g Cholesterol 209 1 mg Sodium 676 5 mg Potassium 1369 7 mg Carbohydrate 10 5 g Dietary fibre 9 2 g

    Original URL path: https://www.pfizerstrive.ca/education/recipes/herbed_pork_roast (2016-04-28)
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  • Cod fillet casserole
    2 tbsp fresh basil leaves shredded Directions Boil the potatoes in salted water for about 15 to 20 minutes or until tender crisp Rinse the fish fillets under cold running water and pat dry with paper towels Cut the fish into portion sized pieces sprinkle with lemon juice and season with salt and pepper Set aside Preheat oven to 375 F Brush the bottom and sides of an 11x7 inch casserole dish with melted butter Drain the potatoes leave in the pan to steam dry and slice thickly Place the fish into the buttered ovenproof dish and scatter with sliced potatoes tomatoes and olives Season with salt and pepper and drizzle with olive oil Bake for about 20 minutes Remove from oven and garnish with shredded basil Serve Nutritional information Makes 4 servings Amount per serving Calories 522 5 Total fat 21 6 g Saturated fat 2 9 g Polyunsaturated fat 0 9 g Monounsaturated fat 5 8 g Cholesterol 7 6 mg Sodium 1396 7 mg Potassium 1757 2 mg Carbohydrate 76 5 g Dietary fibre 9 2 g Sugars 3 2 g Protein 8 3 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer

    Original URL path: https://www.pfizerstrive.ca/education/recipes/cod_fillet_casserole (2016-04-28)
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  • Vegetable lasagna with béchamel sauce
    chopped 2 sprigs fresh oregano finely chopped salt to taste fresh ground black pepper Béchamel sauce 1 tsp butter 1 tbsp flour 2 cups milk 2 1 pinch nutmeg Plus 16 oz ricotta cheese part skim milk 1 cups mozzarella cheese part skim milk Directions Cook lasagna in boiling salted water until al dente Rinse noodles under cold water drain and place side by side on a clean kitchen towel Preheat oven to 350 F Coat a 9x13 inch baking dish with nonstick cooking spray Heat the oil in a pan over medium high heat Sauté the shallot and garlic Add the zucchini and eggplant slices and cook until golden Add the tomatoes and herbs season with salt and pepper Remove mixture from the heat source Béchamel sauce Melt the butter in a saucepan Add the flour stirring to blend Add the milk and whisk to remove any lumps Simmer for 3 to 5 minutes to thicken Season with salt pepper and nutmeg and remove from heat Combine the béchamel sauce and the ricotta cheese To assemble Place a layer of lasagna noodles in the prepared baking dish Spread a layer of béchamel sauce over noodles and cover with vegetables Repeat the process until you have three layers Finish with béchamel sauce and sprinkle with mozzarella cheese Bake for 40 to 50 minutes Remove from oven and let rest for 5 minutes Cut into slices and serve Nutritional information Makes 6 servings Amount per serving Calories 552 9 Total fat 18 3 g Saturated fat 8 6 g Polyunsaturated fat 0 9 g Monounsaturated fat 6 9 g Cholesterol 47 3 mg Sodium 643 3 mg Potassium 485 5 mg Carbohydrate 68 1 g Dietary fibre 5 3 g Sugars 7 1 g Protein 27 6 g Pfizer Canada Inc

    Original URL path: https://www.pfizerstrive.ca/education/recipes/vegetable_lasagna_with_bechamel_sauce (2016-04-28)
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  • Beef chili with vegetables
    diced 1 can garbanzo beans drained 3 large carrots peeled and sliced 3 ribs celery washed trimmed and chopped 1 cups frozen peas salt to taste tsp fresh ground black pepper 2 tbsp roasted pumpkin seeds to garnish Directions Heat oil in a large pot over medium heat Brown the beef on all sides Add the onions and garlic and cook stirring frequently until the onions are soft and the garlic is fragrant Add the curry powder cayenne pepper and cumin Add the beef stock cover and simmer for 1 hour Add the squash tomatoes beans carrots celery and peas Cover and gently simmer for an additional 30 minutes Stir occasionally and add more stock if necessary Dry roast the pumpkin seeds in a skillet Season chili with salt and pepper Ladle into serving bowls and garnish with roasted pumpkin seeds Nutritional information Makes 4 servings Amount per serving Calories 544 8 Total fat 19 3 g Saturated fat 4 9 g Polyunsaturated fat 2 4 g Monounsaturated fat 10 0 g Cholesterol 92 1 mg Sodium 1524 2 mg Potassium 1503 3 mg Carbohydrate 55 21 g Dietary fibre 12 8 g Sugars 5 5 g Protein 40 0

    Original URL path: https://www.pfizerstrive.ca/education/recipes/beef_chili_with_vegetables (2016-04-28)
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  • Chicken and vegetable stir-fry
    cleaned and sliced 1 lb broccoli washed trimmed and cut into bite size pieces salt to taste 1 cup water 1 lb boneless skinless chicken breasts rinsed and cut into bite size pieces 2 tbsp low sodium soy sauce fresh ground black pepper Directions Heat a large wok or nonstick skillet over medium high heat until hot Add 1 tablespoon peanut oil and carefully swirl to coat the pan Add half of the ginger and half of the garlic and cook until fragrant about 15 seconds Increase the heat to high add peppers and cook stirring for several minutes Add the mushrooms and broccoli and cook until the mushrooms release their water and the broccoli is bright green about 3 to 5 minutes Season with salt and add 1 cup water Stir and cook until the liquid has almost evaporated and the broccoli is tender Transfer the vegetables to a plate Turn the heat down to medium add the remaining oil garlic and ginger Stir in the chicken increase the heat to high Cook stirring frequently until chicken is cooked through and browned about 5 to 6 minutes Reduce heat return vegetables to the pan stirring to combine Add soy sauce season with pepper Add a tablespoon of water if mixture is dry Cook for several minutes or until liquid is reduced Check seasoning adjust if necessary Transfer to a serving plate Serve Nutritional information Makes 4 servings Amount per serving Calories 133 1 Total fat 7 4 g Saturated fat 1 3 g Polyunsaturated fat 2 4 g Monounsaturated fat 3 2 g Cholesterol 10 3 mg Sodium 896 1 mg Potassium 488 0 mg Carbohydrate 10 7 g Dietary fibre 3 1 g Sugars 0 7 g Protein 8 0 g Pfizer Canada Inc 2015 All rights reserved

    Original URL path: https://www.pfizerstrive.ca/education/recipes/chicken_and_vegetable_stir_fry (2016-04-28)
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