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  • Shrimp marinara
    finely chopped Directions Bring a large pot of water to a boil add 1 tablespoon olive oil Cook pasta according to package instructions until al dente Place pasta in a colander and rinse quickly with cold water Meanwhile heat remaining olive oil in a skillet over medium heat Cook garlic stirring frequently until garlic is fragrant about 45 seconds Add shrimp and lemon slices and cook until the shrimp turn pink about 3 to 5 minutes Remove shrimp from the skillet and set aside Using the same skillet add the diced tomatoes tomato paste wine oregano and sugar Stirring continuously cook until liquid is reduced by about half 8 to 10 minutes Add the shrimp mixture back into the skillet and cook until the shrimp are heated through about 2 minutes Serve the shrimp mixture over pasta Garnish with fresh basil NOTE Cannot be frozen Nutritional information Makes 6 servings Amount per serving Calories 452 4 Total fat 9 8 g Saturated fat 1 4 g Polyunsaturated fat 1 8 g Monounsaturated fat 5 4 g Cholesterol 172 3 mg Sodium 559 7 mg Potassium 466 8 mg Carbohydrate 56 2 g Dietary fibre 5 3 g Sugars 6 9

    Original URL path: https://www.pfizerstrive.ca/education/recipes/shrimp_marinara (2016-04-28)
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  • Stuffed zucchini cups
    1 cup cooked long grain rice 1 cup diced Fontina cheese 2 cups chunky Italian tomato pasta sauce jarred Directions Preheat oven to 350 F Lightly coat a baking dish with nonstick cooking spray Cut zucchinis into 2 inch thick rounds discarding the ends Using a spoon hollow out the centre of each zucchini round leaving inch of flesh to form a zucchini cup Arrange in baking dish and set aside Heat 1 tablespoon of olive oil in a nonstick skillet Sauté the onions and peppers for 4 to 5 minutes or until just soft Add minced garlic and sauté until fragrant about 30 seconds Place the onion mixture in a bowl Add 1 tablespoon olive oil to the skillet Crumble in ground beef and ground turkey season with thyme salt and pepper Cook over medium heat until the meat is cooked through and well browned Pour off any extra fat in the pan Add onion mixture and cooked rice stir to incorporate Remove from heat and allow to cool briefly Stir the diced cheese into the cooled meat mixture and spoon the mixture into the zucchini cups pressing down with the back of the spoon until the filling forms a mound over the top Spoon the tomato sauce around and over the top of the zucchini rounds Bake for 30 to 35 minutes or until the zucchini is slightly soft when pierced with a fork Serve hot Nutritional information Makes 6 servings Amount per serving Calories 515 4 Total fat 30 7 g Saturated fat 12 4 g Polyunsaturated fat 1 9 g Monounsaturated fat 11 1 g Cholesterol 122 2 mg Sodium 1009 0 mg Potassium 1030 8 mg Carbohydrate 26 3 g Dietary fibre 4 8 g Sugars 3 4 g Protein 33 8 g Pfizer Canada

    Original URL path: https://www.pfizerstrive.ca/education/recipes/stuffed_zucchini_cups (2016-04-28)
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  • Chicken fajitas
    chopped and one sliced 6 flour tortillas 8 inch warmed in the oven Directions Rinse the chicken under cold running water and pat dry with paper towels and cut into thin strips In a large resealable plastic bag combine 2 tablespoons canola oil lemon or lime juice and dried seasonings add the chicken strips Seal and gently squeeze to coat refrigerate for 1 to 3 hours In a large skillet heat remaining oil and sauté peppers and onions until tender crisp Remove from skillet and keep warm Remove chicken from marinade and discard marinade In the same skillet cook chicken over medium high heat until juices run clear and it is cooked through about 5 or 6 minutes Add peppers and onions to the pan and heat for 1 to 2 minutes longer Spoon filling down the centre of the tortillas add diced tomatoes and diced avocado Fold both ends of the tortilla to the centre and serve with sliced avocado NOTE Cannot be frozen Nutritional information Makes 6 servings Amount per serving Calories 391 1 Total fat 22 4 g Saturated fat 2 9 g Polyunsaturated fat 4 6 g Monounsaturated fat 13 2 g Cholesterol 10 3 mg

    Original URL path: https://www.pfizerstrive.ca/education/recipes/chicken_fajitas (2016-04-28)
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  • Grilled salmon kebabs with green beans
    lemon juice 1 tbsp olive oil salt to taste fresh ground pepper to taste 8 wooden skewers soaked in water for 20 minutes Lemon yogurt dip 1 cups plain yogurt 1 tbsp lemon juice 2 tsp lemon zest 6 orange segments peeled and chopped for garnish 1 tbsp lemon rind chopped 1 tbsp fresh chives snipped for garnish Directions Green beans In a saucepan of salted boiling water cook the beans until fork tender Plunge the tender beans in cold water and drain completely Just prior to serving melt butter in a skillet and heat green beans through Season with salt and pepper to taste Salmon kebabs Preheat the grill Cut the salmon into bite size portions Thread salmon onto prepared skewers and brush with lemon juice and let marinate for several minutes Pat the salmon dry with a paper towel and brush lightly with olive oil Grill for about 3 minutes on each side or until the salmon is cooked through and is flaky Season to taste with salt and pepper Lemon yogurt dip In a small bowl combine yogurt lemon juice and lemon zest To assemble Arrange green beans on individual preheated plates Place 2 salmon skewers over the beans Serve with a dollop of lemon yogurt dip and garnish with chopped orange segments chopped lemon rind and freshly snipped chives Nutritional information Makes 4 servings Amount per serving Calories 330 0 Total fat 15 4 g Saturated fat 4 3 g Polyunsaturated fat 3 6 g Monounsaturated fat 6 2 g Cholesterol 80 6 mg Sodium 1297 8 mg Potassium 1086 2 mg Carbohydrate 18 1 g Dietary fibre 4 9 g Sugars 8 1 g Protein 30 9 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address

    Original URL path: https://www.pfizerstrive.ca/education/recipes/grilled_salmon_kebabs (2016-04-28)
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  • Sliced chicken with stir-fry vegetables
    bell pepper rinsed trimmed and cut into strips 1 onion peeled and sliced 2 carrots peeled and julienned fresh parsley to garnish Directions Preheat oven to 350 F Brush ovenproof baking dish lightly with olive oil Rinse chicken under cold running water and pat completely dry with paper towels Season with salt and pepper Dredge chicken breasts in flour and shake off any excess In a large heavy bottomed skillet heat 1 tablespoon oil over medium high heat Brown the chicken on both sides about 3 to 5 minutes per side Transfer chicken to ovenproof baking dish and bake for 12 to 15 minutes or until the chicken is cooked through Meanwhile heat a large wok or nonstick skillet over medium high heat until hot Add 1 tablespoon oil and carefully swirl to coat the pan Add the garlic and ginger and cook until fragrant about 15 seconds Increase the heat to high add the vegetables and cook stirring for several minutes or until vegetables are tender crisp Season to taste with salt and pepper Slice chicken and divide chicken and vegetables between serving plates Garnish with parsley Serve Nutritional information Makes 4 servings Amount per serving Calories 271 Total

    Original URL path: https://www.pfizerstrive.ca/education/recipes/sliced_chicken_with_stir-fry_vegetables (2016-04-28)
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  • Vegetable spring rolls with rice paper (Vietnam)
    1 small red bell pepper seeded and julienned 2 ripe avocados julienned 4 lettuce leaves finely chopped cup fresh cilantro finely chopped cup fresh mint finely chopped 1 cups glass noodles 16 rice paper wrappers Directions Toss all the ingredients except the rice paper in a large bowl Fill a large bowl with warm water Dip one rice wrapper into the warm water for 1 2 seconds to soften Do not over soak the rice paper wrappers Gently shake off any excess water Lay the wrapper flat Soften the glass noodles in boiling salted water drain and dry well Place vegetable filling and glass noodles slightly off centre on the rice paper leaving about 2 inches uncovered on each side Fold the sides inward and tightly roll the wrapper Repeat the process with the remaining ingredients Cut into pieces and serve with your favourite dipping sauce Nutritional information Makes 8 servings Amount per serving Calories 166 Total fat 7 g Saturated fat 1 g Cholesterol 0 mg Sodium 61 mg Carbohydrate 25 g Dietary fibre 5 g Sugars 2 g Protein 3 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address

    Original URL path: https://www.pfizerstrive.ca/education/recipes/vegetable_spring_rolls_in_rice_paper_vietnam (2016-04-28)
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  • Sautéed chicken breast with white rice and sugar snap peas
    optional cup long grain rice 1 cup fresh sugar snap pea pods rinsed and trimmed Directions For sautéed chicken Rinse chicken under cold running water and pat completely dry with paper towels Season chicken lightly on both sides with salt and pepper Heat olive oil in a large heavy bottomed skillet set over medium high Add chicken and cook 4 to 6 minutes on each side or until cooked through and juices run clear For rice and sugar snap peas In a saucepan bring water salt and butter to a boil Add rice stirring to incorporate Cover tightly and reduce heat to medium low Cook rice for 20 minutes Do not remove lid Remove pan from heat source and fluff rice with a fork Meanwhile fill a large saucepan halfway with water and bring to a boil over high heat Place a steamer basket over the pan and carefully place the pea pods in the basket Cover and steam the peas for 5 to 6 minutes or until tender crisp To serve Divide chicken rice and pea pods between serving plates Garnish with lemon wedges Nutritional information Makes 4 servings Amount per serving Calories 214 Total fat 5 g Saturated

    Original URL path: https://www.pfizerstrive.ca/education/recipes/sauteed_chicken_breast_with_white_rice_and_sugar_snap_peas (2016-04-28)
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  • Glazed salmon fillet with couscous and peas
    taste optional freshly ground pepper to taste optional 2 tsp unsalted butter optional Directions For glazed salmon fillets Preheat oven to 350 F Line a rimmed baking sheet with parchment paper Rinse the fillets under cold running water and completely pat dry with paper towels Place the fillets on the prepared baking sheet In a small bowl combine salt pepper and dry mustard lightly sprinkle or rub seasoning over the fillets In a separate bowl combine the honey and balsamic vinegar Brush honey mixture over the salmon fillets Bake for 15 to 20 minutes depending on the thickness of the fillet or until fish flakes when pierced with a fork For couscous In a medium saucepan bring chicken broth and salt to a boil Remove broth from heat source and add the couscous Cover and let sit for 10 minutes Fluff with fork For peas Cook peas according to package instructions until tender crisp Season with salt pepper and butter if desired To serve Divide the salmon peas and couscous between serving plates Serve Nutritional information Makes 4 servings Amount per serving Calories 559 Total fat 15 g Saturated fat 3 g Cholesterol 123 mg Sodium 995 mg Carbohydrate 52

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