HungryFitness: dinner

Showing posts with label dinner. Show all posts

Thursday, September 1, 2011

Kickin' Cobb Salad

I absolutely love Cobb Salad. We had Craig's family over for dinner yesterday and I tossed this together. It was so easy and fast and did I mention I love Cobb Salad??? :) It was really good.

Servings: 8

Ingredients:
6 eggs (three egg-whites only)
9 pieces turkey bacon
dash garlic powder (optional)
2-3 avocados
8 oz kalamata olives
4-5 roma tomatoes
6 oz feta cheese
2 medium heads romaine or green leaf lettuce
1/2 cup balsamic vinegar
4 tsp olive oil
2 lemons or 1/4 cup lemon juice
2 cloves garlic
4 tsp dijon mustard
4 tsp raw honey
salt
pepper

Directions:
-fill sauce pan with cold water and bring eggs to boil. Once boiled, remove from stove and cover for 12 minutes. Rinse with cool water, peel and cut up eggs to place in salad, keeping only half of the yokes.

-Heat oven to Broil. Place turkey bacon on cooking sheet and season with salt, pepper, and a tad garlic powder. Heat in oven for about 8 minutes until almost cooked on one side, flip bacon and cook for another 5-8 minutes or until desired crispiness ( I like them REALLY crispy). When finished cut into small pieces.

-Get large bowl or platter and lay lettuce in it.Chop tomatoes,avocados and add those, eggs, bacon, feta cheese, olives, to lettuce.

-Get small bowl and wisk together olive oil, balsamic vinegar, garlic, lemon juice, dijon and honey. Pour on top of salad and serve!

Tuesday, August 30, 2011

Rosemary Balsamic Chicken and Veggies-Slowcooker Style

Courtesy of Clean Eating Magazine

I LOVE Clean Eating. Have I said that before? :) I just ordered the Clean Eating cookbook and I'm really excited to get it. It should be here today. I made this Balsamic Chicken and Veggies recipe from the Clean Eating magazine the other day and it turned out really good! Not to mention it was super easy to just throw everything in the slow cooker and come back to it a few hours later and it was ready to go.This recipe is also really healthy, so it's basically a win-win for everyone right? :)

Serves: 8
Hands-on time: 20-30 minutes
Total time: 4 1/2 - 8 1/2 hours, depending on slow cooker setting.

INGREDIENTS:

Olive oil cooking spray
6 4-oz boneless, skinless chicken breasts
1/3 cup balsamic vinegar
2 tsp dried rosemary
2 tsp low-sodium soy sauce
1 tsp Sucanat
2 medium zucchini, sliced
2 medium yellow squash, sliced
6 oz sliced white mushrooms
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, peeled and cut into chunks
1 head garlic, peeled and separated into cloves
2 cups finely chopped kale

INSTRUCTIONS:

Remove lid from slow cooker, mist interior with cooking spray and place chicken inside.
In a medium bowl, whisk vinegar, rosemary, soy sauce and Sucanat. Add remaining ingredients, except for kale, and stir well to coat.
Pour vegetable-sauce mixture into slow cooker, over top of chicken. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5. One hour before serving, stir in kale and replace cover. Before plating, use a fork to lightly shred chicken in the slow cooker. Serve over brown rice, quinoa or whole-wheat angel hair pasta.(I used quinoa and cooked it in chicken stock)

Nutrients per 1-cup serving: Calories: 144, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 13 g, Fiber: 3 g, Sugars: 4 g, Protein: 14 g, Sodium: 93 mg, Cholesterol: 37 mg