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Honorary Senior Fellow Award

Annette Sym - Tuesday, May 01, 2012

I am so excited to share my fabulous news with you. On the 4th of April I was presented with an Honorary Senior Fellow Award from the Sunshine Coast University, in recognition of my contributions to small business, entrepreneurship and health advocacy.

It means so much to me to be recognised for my contribution in these areas and it humbles me to think of the lives changed as a result of my journey.

  Read more >

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F.R.E.E eBook for Smart Phone Users

Annette Sym - Monday, April 30, 2012

I am excited to announce the launch of my Smart Phone friendly website. With over 45% of Australians owning a Smart Phone what better way to help you find a great Symply Too Good recipe whilst you are out doing the grocery shopping or even in the kitchen, all from the comfort of your phone!   Read more >

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Latest Tips

Party Time

When it comes to party time, choosing the right food can be a nightmare especially if you want to offer healthy low fat ..

Party Time
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Featured Product

Tuscan Chicken with Pasta


TUSCAN CHICKEN WITH PASTA (Book 4)

SERVES:  4

1½ cups dried penne pasta
500g skinless chicken breasts
1 bunch fresh asparagus
cooking spray
2 teaspoons crushed garlic (in jar)
1 cup zucchini sliced
1 cup capsicum sliced
1 cup onion diced
2 x 425g cans crushed tomatoes
2 tablespoons no added salt tomato paste
2 teaspoons salt reduced chicken stock powder
¾ teaspoon dried mixed herbs
2 tablespoons grated parmesan cheese



Cook pasta as instructed on pasta packet, leave to one side. Cut chicken into bite sized pieces. Cut 3cms off ends of asparagus spears and throw ends away. Cut spears into 2cm pieces. Coat a non-stick frypan with cooking spray, sauté garlic for 15 seconds, add diced chicken and cook for 3 minutes. Place asparagus, zucchini, capsicum and onion in with chicken and cook 2 minutes. Add all remaining ingredients to pan and bring to boil. Reduce heat and cook on slow boil for 5 minutes. Stir in cooked pasta.

Suitable to be frozen.

Variations:
Replace Chicken with either 500g Lean Rump Steak, 500g Butterfly Pork Steaks, 400g Peeled Raw Prawns, 500g Boneless Fish Fillets or 400g Tofu.

NUTRITIONAL INFORMATION:

 

 

PER SERVE
CHICKEN
 RUMP
PORK
PRAWN
FISH
TOFU
 FAT (total)  5.2g 5.6g
3.6g
2.6g
3.2g
8.3g
(saturated)
 1.6g
 2.2g
1.2g
1.0g
 1.0g
 0.9g
FIBRE
 6.3g
 6.3g
6.3g
6.3g
 6.3g
 6.3g
PROTEIN
 38.0g
 39.0g
40.3g
30.3g
 31.6g
 19.8g
CARBS
 35.9g
 35.9g
35.0g
35.9g
 35.9g
 39.9g
SUGAR
 10.7g
 10.7g
10.7g
10.7g
 10.7g
 11.7g
SODIUM
 273mg
 267mg
370mg
555mg
 316mg
 211mg
KILOJOULES
 1540
 1571
1519
1325
 1358
 1309
GI RATING
 LOW
 LOW
LOW
LOW
 LOW
 LOW

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