This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
No need to wait until January 1 to start eating right. I found a few things in my pantry and fridge for a delicious, easy and oh so healthy meal. Start the week off right with the great recipe. Serve with sides or over a salad as we did!
2 boneless skinless chicken breasts
1/2 cup ff Greek yogurt plain
1/2 cup or less freshly squeezed lemon juice
2 cloves garlic minced
Herbes de Provence (amt to your liking)
Salt and pepper
Mix all ingredients in a bowl or bag and marinate for 30-60 mins.
Heat grill to med/high heat.
While grill is heating either make salad or sides.
Grill chicken 10-15 mins per side or until preferred doneness based on thickness of breasts. Slice or serve immediately!
I’ve recently fallen in love with sweet potatoes. I never liked them growing up, yet lately I can’t get enough of them! So, recently I stumbled upon this recipe and loved it. I do sometimes add lean beef or shredded chicken to it to make it a complete meal in one yet it’s filling enough if you prefer meatless!
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
½ yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
1 ounce light cream cheese
¼ cup light sour cream
1 teaspoon salt (+ more to taste)
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
In the latest Clean Eating Magazine I fell I love with most of the recipes. The mag is full of fresh springtime ideas and they are fabulous. One of our favorites was the baked goat cheese salad. I made a few changes but none to make any hugh difference. Here’s my recipe based on the clean eating recipe!
1-2 tbsp evoo
Gluten free bread crumbs
1 tsp chopped thyme
Fresh gr salt and pepper
2 egg whites whisked
4 oz goat cheese
3 tbsp lemon juice
1 tsp Dijon mustard
Garlic powder and dried thyme to taste
3 tbsp chopped toasted pecans
2 cups chopped fresh spinach
1 cup strawberries
6 oz grilled chicken breast roughly chopped
Preheat oven to 425. While heating mix lemon juice, mustard and garlic powder and dried thyme to taste. Whisk well. Slowly drizzle in olive oil and whisk well. Set aside.
On a small bowl place egg whites in one and bread crumbs thyme and salt and pepper in the other. Take goat cheese one ounce at a time and make a small patty. Dredge in egg whites then in bread crumbs. Continue for all 4 patties. Freeze for 20 mins.
While patties are freezing chop spinach, chicken, pecans, and strawberries. Toss well with dressing.
Bake goat cheese in oven 6 mins per side.
Let stand one minute. Top salads with patties and serve immediately!
Well, grilling season is here! We recently grilled great turkey burgers and tonight, chicken. Chicken can get boring very quickly! So when I see interesting ideas like this one, I’m always eager to try them right away. This recipe uses ingredients already on hand, so it makes this dinner even easier. We paired with grilled asparagus and potatoes for h and it was a perfect meal!
2/3 cup balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 (4 ounce) chicken cutlets
2 tablespoons chopped green onions
1 to 2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh Italian parsley
Whisk together balsamic vinegar, garlic and red pepper flakes in a small bowl. Drizzle evenly over chicken cutlets in a large shallow dish. Let stand 15 minutes.
Combine green onions, pine nuts and parsley in a small bowl; set aside.
Cook chicken, discarding marinade, over medium high heat on a grill or sauté pan 4 minutes on each side until desired degree of doneness. Top with pine nut mixture.
Note: This can also be made on a grill.—we made ours on the grill. It was great!
I loved this meal. Everything about it was great! It was easy to throw together. The flavors were light and refreshing and it made the house smell great while cooking
This was another hit from Clean Eating Magazine. Definitely give this one a try.
I did cube the fruits not slice and it was just fine! I also seasoned the chicken with a bit of Pampered Chef citrus basil spice. Just perfect!
Olive oil cooking spray
1 lb red, white or Yukon Gold potatoes, scrubbed well and cut into ¾-inch wedges
½ lemon, peel-on, halved, cut into thin slices and seeds removed
½ orange, peel-on, halved and cut into thin slices
2 tbsp olive oil, divided
¾ tsp fresh ground black pepper, divided
½ tsp fine sea salt, divided
4 6-oz boneless, skinless chicken breasts
2 tsp chopped fresh parsley, optional
Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat oven to 400°F.
Spray a large rimmed baking sheet with cooking spray. In a large bowl, combine potatoes, lemon, orange, 1 tbsp olive oil, ¼ tsp pepper and ¼ tsp salt. Arrange on sheet, transfer to bottom third rack of oven and roast for 10 minutes. Remove from oven, toss and return to bottom third of oven; continue roasting.
Meanwhile, in a large ovenproof skillet, heat remaining 1 tbsp oil on medium-high. Sprinkle both sides of each chicken breast with remaining ½ tsp pepper and remaining ¼ tsp salt. Add chicken, smooth side down, and cook until browned, about 5 minutes. Turn chicken, transfer skillet to top third rack of oven and roast until cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to a platter or serving plates; cover loosely with foil and set aside. (NOTE: Skillet handle will be hot, so exercise caution when handling.)
Remove potato mixture from oven; toss and continue roasting until browned, about 5 minutes. Serve chicken with potato mixture; drizzle with any skillet juices and, if desired, sprinkle with parsley.
We have had a very mild winter. So, with that comes lots of BBQ time. Normally BBQs are filled with high sodium, calorie laden items, but they don’t have to be! Try this clean eating mag recipe for a great marinade for poultry or white fish/seafood. Easy, delicious, and won’t kill your waist line!
Original recipe is below. But I tossed all ingredients for marinade after it cooled in a dish and added chicken. Let it marinate for an hour or so then grilled it. We really enjoyed it this way or you can follow below!
2 tsp olive oil
1 red onion, chopped
3⁄4 tsp sea salt, divided
1 medium tomato, peeled, seeded and chopped
1 mango, peeled and cubed
2 tbsp plus 1 tsp apple cider vinegar
1 tbsp Sucanat
2 tsp Dijon mustard
6 4-oz boneless, skinless chicken breasts
1 lemon, halved
Olive oil cooking spray
1⁄2 tsp fresh ground black pepper, divided
In a medium saucepan, heat oil on medium. Add onion and 1/4 tsp salt and cook, stirring, until softened and lightly browned, 10-12 minutes. Stir in tomato, mango, vinegar, 1/4 cup water, Sucanat and dijon. Bring to a boil, then cover and reduce heat to low. Simmer, covered, for 15 minutes, stirring occasionally. Remove from heat and let cool slightly before processing in a blender or mini food processor until smooth. Pour 1/2 cup mango bbq sauce into a bowl to brush on chicken while grilling. Reserve remaining sauce to serve at table (can be made up to 1 day in advance and stored in a covered container in refrigerator). (I marinated the chicken).
Pre-heat gas or charcoal grill to medium. Arrange chicken breasts in a single layer on a tray. Squeeze juice from half of lemon over chicken, then mist lightly with cooking spray (I omitted this step and don’t really see the need for it). Sprinkle 1/4 tsp salt and 1/4 tsp pepper evenly over chicken. Flip chicken breasts over and repeat with remaining 1/4 tsp salt and 1/4 tsp pepper.
Grill chicken for about 15 minutes or until cooked through and no longer pink, flipping once. Brush with mango bbq sauce during final 5 minutes of cooking. Let chicken rest for 10 minutes before serving. While chicken is resting, reheat remaining sauce. Serve chicken with sauce on the side.