archive-ca.com » CA » P » PFIZERSTRIVE.CA

Total: 327

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Sautéed spring vegetables and steamed fish
    chopped 2 tbsp dry white wine may substitute water 1 cups frozen peas thawed 2 tbsp freshly snipped chives divided 1 2 tbsp fresh lemon juice For steamed fish 4 skinless halibut fillets about 1 inch thick and 6 ounces each Salt to taste Freshly ground black pepper to taste 1 fresh lemon cut into wedges Directions For sautéed spring vegetables Cut the asparagus spears into 3 inch pieces Set aside Heat the oil in a heavy bottomed skillet or sauté pan set over medium high heat Add the pepper strips and sauté for about 3 minutes Add the chopped onion and sauté for an additional 2 to 3 minutes Add the wine and let it simmer for about 1 to 2 minutes or until reduced by half Add the asparagus and sauté for 3 to 4 minutes or until bright green and tender crisp Add the peas half of the snipped chives and lemon juice cook for 1 to 2 minutes For steamed fish Meanwhile place a steamer in a large saucepan Add just enough water to reach below the steamer basket Bring water to a boil Rinse the fillets under cold running water and pat dry with paper towels Cut fillets into strips 1 inches wide Season to taste with salt and pepper Place fish on the steamer cover and cook for about 7 minutes or until the fish is cooked through and flakes easily To serve Divide the vegetables and fish between serving plates Drizzle with lemon to taste and sprinkle with remaining chives Serve Nutritional information Makes 4 servings Amount per serving Calories 360 Total fat 9 g Saturated fat 1 g Cholesterol 70 mg Sodium 223 mg Carbohydrate 19 g Sugars 3 g Protein 51 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy

    Original URL path: https://www.pfizerstrive.ca/education/recipes/sauteed_spring_vegetables_and_steamed_fish (2016-04-28)
    Open archived version from archive


  • Whole wheat wrap with ham and turkey
    oil tabasco to taste salt to taste fresh ground black pepper to taste Wraps 4 whole wheat tortilla wraps 4 large lettuce leaves 4 slices turkey ham 2 medium tomatoes washed trimmed seeded and diced 1 red onion peeled and thinly sliced cup cheddar cheese shredded To serve Pickles jarred optional Directions Dressing In a small bowl combine the lemon juice olive oil 2 to 3 drops of Tabasco salt and pepper Set aside Wraps Lay the wraps out flat arrange lettuce ham tomatoes onions and cheese on top of each wrap Drizzle each wrap with prepared dressing Roll up each wrap and cut in half Serve with pickles Nutritional information Makes 4 servings Amount per serving Calories 334 1 Total fat 19 4 g Saturated fat 4 8 g Polyunsaturated fat 1 5 g Monounsaturated fat 9 4 g Cholesterol 35 2 mg Sodium 852 mg Potassium 294 8 mg Carbohydrate 29 7 g Dietary fibre 5 3 g Sugars 1 5 g Protein 13 4 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

    Original URL path: https://www.pfizerstrive.ca/education/recipes/whole_wheat_wrap (2016-04-28)
    Open archived version from archive

  • Penne pasta salad
    into strips 4 tbsp olive oil 2 cloves garlic peeled and finely chopped 4 tbsp toasted pine nuts salt to taste 2 tbsp fresh parsley finely chopped plus extra sprigs for garnish 1 lemon Directions Cook pasta according to package instructions in boiling salted water until al dente Drain well Meanwhile blanch beans broccoli and peppers until tender crisp Plunge in cold water and drain well Heat the oil in a large skillet over medium heat sauté garlic and pine nuts until fragrant or about 1 minute Combine pasta and vegetables drizzle oil garlic and pine nuts over pasta and vegetables Toss to coat completely Season with salt chopped parsley and lemon juice Toss once again to blend Garnish with parsley sprigs and serve Nutritional information Makes 6 servings Amount per serving Calories 248 7 Total fat 13 6 g Saturated fat 1 5 g Polyunsaturated fat 2 8 g Monounsaturated fat 7 7 g Cholesterol 0 mg Sodium 399 8 mg Potassium 327 8 mg Carbohydrate 27 4 g Dietary fibre 3 1 g Sugars 0 4 g Protein 6 1 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/penne_pasta_salad (2016-04-28)
    Open archived version from archive



  • Mini spinach quiche
    F Line a 12 cup muffin tin with foil liners Heat oil in a nonstick skillet over medium heat Sauté diced peppers and onions until softened season with salt and pepper Stir in the baby spinach and nutmeg reduce heat and cook until the spinach is just wilted about 1 to 2 minutes Remove from heat and set aside to cool slightly In a medium bowl whisk the eggs egg whites and milk until well blended Stir in the cheese Divide the egg mixture evenly between the muffin cups filling each liner about halfway Top with the spinach mixture Bake for 20 to 25 minutes or until the quiches have risen and are golden brown Cool in the pan for about 5 minutes and transfer to a wire rack to continue cooling Serve warm or at room temperature Nutritional information Makes 6 servings Amount per serving Calories 119 4 Total fat 7 7 g Saturated fat 2 6 g Polyunsaturated fat 1 g Monounsaturated fat 3 5 g Cholesterol 130 6 mg Sodium 340 3 mg Potassium 161 2 mg Carbohydrate 3 6 g Dietary fibre 1 g Sugars 0 7 g Protein 9 4 g Pfizer Canada Inc 2015

    Original URL path: https://www.pfizerstrive.ca/education/recipes/mini_spinach_quiche (2016-04-28)
    Open archived version from archive

  • White bean and cabbage minestrone
    sprigs fresh thyme finely chopped head cabbage shredded 4 ripe medium tomatoes washed seeded and diced 4 cups cooked cannellini beans salt to taste fresh ground black pepper to taste Directions Heat the oil in a skillet over medium heat Sauté the onions and celery until softened Add the garlic and sauté for 1 minute or until fragrant In a large stock pot combine the sautéed vegetables vegetable stock and wine Simmer for about 5 minutes or until the alcohol evaporates Add the thyme and cabbage cover bring to a boil and simmer for 15 minutes Add the tomatoes and cooked cannellini beans and simmer for 15 minutes longer Season to taste with salt and pepper Ladle into bowls serve hot with crusty bread if desired Nutritional information Makes 12 servings Amount per serving Calories 174 6 Total fat 2 8 g Saturated fat 0 4 g Polyunsaturated fat 0 4 g Monounsaturated fat 1 7 g Cholesterol 0 mg Sodium 851 mg Potassium 677 7 mg Carbohydrate 27 8 g Dietary fibre 6 2 g Sugars 1 3 g Protein 7 7 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email

    Original URL path: https://www.pfizerstrive.ca/education/recipes/white_bean_and_cabbage_minestrone (2016-04-28)
    Open archived version from archive

  • Gazpacho
    water more if needed Salt to taste Pepper to taste bunch fresh cilantro for garnish Directions Over a bowl and using a sieve press tomatoes to release juices about cup Roughly chop the remaining tomato pieces Transfer chopped tomatoes and juices to large glass bowl Add the bread pepper cucumber onion vinegar olive oil garlic cumin and paprika Let the gazpacho stand at room temperature for about 1 hour Using a hand blender puree the gazpacho with 1 cup water until smooth Pour gazpacho into coarse strainer set over large bowl to remove any remaining chunks pressing to extract as much soup as possible Season with salt and pepper Chill for at least 2 hours or up to 1 day If too thick add a small amount of water Chop most of the cilantro leaving a few sprigs for garnish Add the chopped cilantro a few minutes prior to serving Serve cold dividing evenly among bowls Garnish with cilantro sprigs Nutritional information Makes 6 servings Amount per serving Calories 242 Total fat 10 g Saturated fat 2 g Cholesterol 0 mg Sodium 248 mg Carbohydrate 33 g Dietary fibre 4 g Sugars 3 g Protein 6 g Pfizer Canada Inc

    Original URL path: https://www.pfizerstrive.ca/education/recipes/gazpacho (2016-04-28)
    Open archived version from archive

  • Sliced turkey sandwich
    slices whole grain bread 4 tbsp mayonnaise 12 slices oven roasted deli turkey 8 slices Muenster cheese 4 8 lettuce leaves washed and dried 1 large ripe tomato washed and thinly sliced red onion peeled and thinly sliced Directions Spread mayonnaise lightly on 4 slices of bread and arrange 3 slices of turkey on each slice of bread Layer 2 slices of cheese plus lettuce tomato and onion on top of the turkey slices Spread mayonnaise on the remaining slices of bread and place on top of the sliced onions Serve Nutritional information Makes 4 servings Amount per serving Calories 535 5 Total fat 30 g Saturated fat 12 8 g Polyunsaturated fat 0 9 g Monounsaturated fat 5 8 g Cholesterol 95 7 mg Sodium 1404 6 mg Potassium 342 mg Carbohydrate 34 4 g Dietary fibre 4 2 g Sugars 10 5 g Protein 35 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

    Original URL path: https://www.pfizerstrive.ca/education/recipes/sliced_turkey_sandwich (2016-04-28)
    Open archived version from archive

  • Veggie sandwich on rye
    min Difficulty Easy Ingredients 8 Bibb lettuce leaves rinsed and dried 1 red onion peeled and thinly sliced 1 2 ripe tomatoes rinsed and sliced 1 ripe avocado peeled and thinly sliced salt to taste freshly ground black pepper to taste 1 tbsp lemon juice 8 red leaf lettuce leaves rinsed and dried 1 cup fresh alfalfa sprouts rinsed and dried condiment your favourite mayonnaise mustard etc 8 slices rye bread Directions Spread your favourite condiment over each slice of bread Layer with lettuce onion tomato slices and avocado Season with salt and pepper and drizzle with lemon juice Add red leaf lettuce and sprouts Serve Nutritional information Makes 4 servings Amount per serving Calories 268 Total fat 9 g Saturated fat 1 g Cholesterol 0 mg Sodium 441 mg Carbohydrate 41 g Dietary fibre 8 g Sugars 1 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 password Not yet registered

    Original URL path: https://www.pfizerstrive.ca/education/recipes/veggie_sandwich_on_rye (2016-04-28)
    Open archived version from archive