So, we're a little more than halfway through the first month of 2018. How are your resolutions holding up? I set a goal this year to be healthier. Eat better, workout more, drink less...just take CARE of myself. It took a few weeks for me to get into it...but I've finally made the commitment. (thanks to a competition I joined with my husband & some of his coworkers...that started on Tuesday!)
Now, this isn't about losing weight...it's about FEELING good about myself, feeling healthy again. After the holidays, I felt just about the most sloth-like & slob-like as I have ever felt. I was tired all the time, always had a headache or stomachache...and my clothes were getting tight. I just want to feel HEALTHY again.
That. Being. Said. If a few pounds come off...no complaints here :)
So. We begin. I figured, since I always see friends asking on social media for new, healthy(ish) recipes to try, that I would share a few of the recipes I make each week. This week, I'm sharing:
-The Greenest Salad
-Fruit Breakfast Smoothies
-Chicken Parm Burgers
Hope you enjoy!!! xo
This was a good one - wanted to make the salad (for which I'll post the recipe next), and was looking for a protein that would work well with it. A quick Google search led me to this one!
Prep: 5 min Cook: 20 min Ready in: 45 min
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tbsp white sugar
1 clove garlic, minced
1 tsp dried Italian herb seasoning
4 skinless, boneless chicken breast halves (I pounded them so they were a little thinner and even)
1tbsp olive oil
Whisk together the balsamic vinegar, chicken broth, sugar, garlic and Italian seasoning, place the chicken breasts in the marinade & marinate for 10 minutes on each side (next time, I will marinate these overnight to get even more flavor).
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade. (But don't throw it out!) Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
I served this with tri-colored quinoa - they have it in a box at Wegmans that comes with four pouches, you just boil them right in the pouch! I boiled in a mixture of water and chicken broth, and then mixed some of the thickened marinade into it once the chicken was cooked. DELISH!!!
The Greenest Salad
This is one I've had for a while, can't remember where I got it. But my husband LOVES it, and I'm a pretty big fan myself. So we decided to make it this week.
Prep: 15 min
1 medium head/ 6 oz romaine or baby romaine lettuce
1 medium head/ 8 oz broccoli florets, cut into small bite-sized pieces
1 small avocado, sliced
1/3 cup toasted pistachios (I just shell & toss on the stove in a pan for a few minutes, turning every so often)
Bring a large saucepan of water to a boil, salt as you would pasta water. Add the broccoli & simmer for just a minute or so, until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth & set aside.
Trim the base off the head of romaine and slice it crosswise into 1/2 inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.
Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more. Serve topped with the feta, and a pinch of salt if needed. SO healthy, and tastes amazing too!
Breakfast Fruit Smoothies
Prep: 5 min
This one doesn't exactly have a recipe, I use what fruits & veggies I've got in the fridge, and of course other stuff can be substituted or added, like honey for a bit of sweetness if you don't use as much fruit. But here's what I've been making this week:
handful of frozen mixed berries (I've been using Wegmans blend of strawberries, blueberries, raspberries & blackberries, but sometimes I use just strawberries or blueberries, or frozen peaches)
2-3 tbsp plain Greek yogurt
1/4 cup almond milk (or milk - you can also use water if you don't have milk)
large handful spinach (or baby kale)
Throw everything into the blender (I use a Magic Bullet, it works great, and you can blend right in the cup you'll drink out of!) and blend until smooth! These are perfect for on-the-go breakfasts, and packed with nutrients! #yum
Chicken Parm Burgers
This is another recipe I've had for a while...my husband found it on one of those "Tasty" videos you're always seeing on Facebook. We gave it a whirl and...now we make it all the time! It's probably the least healthy recipe I'm posting today...but it's still really not that bad for you!! And this time around, we skipped the buns...still a great meal without! We had it with leftover Greenest Salad from the night before.
Prep: 10 min Cook: 8 min
1 lb ground chicken (I sometimes use turkey, it's cheaper!)
2 garlic cloves, minced
1/4 cup chopped parsley
1/4 cup Parmesan
1/2 cup Italian breadcrumbs
freshly ground black pepper
1 tbsp vegetable or canola oil
2 cups marinara (I love Grandpa's or Grandma's sauce from Wegmans!)
4 slices fresh mozzarella
torn basil for serving
4 hamburger buns, toasted
In a medium bowl, combine ground chicken, garlic, parsley, Parmesan, and breadcrumbs. Season to taste with salt and pepper and stir until evenly mixed. Form the mixture into 4 patties.
In a large skillet, heat oil over medium-high heat. Place the patties in the skillet and cook until golden brown on one side, 4-5 minutes.
Flip the patties, then immediately pour mainara around them in the pan. Bring marinara to a simmer, reducing the heat to medium if the sauce is bubbling too rapidly. Top each patty with cheese, then cover pan and cook until the cheese melts and the burgers are cooked through, about 3-5 minutes more.
Add basil to top of burger and serve on (or without!) buns.
Here they are, simmering in the pan - SO GOOD.