Tuscan Lemon Chicken

I found this recipe at joyinmykitchen.blogspot.com It looks so yummy! 

I will be serving my family this for dinner this week!

says it is: super easy to marinade, and nice, light and delicious flavor. Sounds good to me!

Tuscan Lemon Chicken - Recipe from Ina Garten, Barefoot Contessa
Serves 2-3
1-2 large chicken breasts
Salt, as desired
1 T olive oil
1 tsp. grated lemon zest
2 T lemon juice
3 T minced garlic
1/2 tsp. dried rosemary
Pepper, as desired

Combine all the ingredients together and pour over the chicken. Marinade overnight (highly recommended) or for 8+ hours, turning once.

Preheat your grill, and then grill the chicken until juices run clear and internal temperature reaches 180 degrees.

Serve warm. A side of veggies or asparagus sounds yummy too!

HAPPY EATING

edamame

IF you haven't tried it yet... you should!
It is a favorite "snack" of mine, and I am looking forwarding to having bags of it next week!

 easy to prepare: put the frozen bag in the microwave for 3 minutes or until desired, take it out and add Sea Salt (much healthier than regular salt)
ENJOY



You can buy bags in the frozen section at your local grocery store.
Costco sells it in bulk and it comes in individual bags. 
go buy yourself a treat, you deserve it! 
tastes just like it does at restaurant:)
 HAPPY EATING

TIME TO ADD BEANS

Here are a few recipes for when you add beans into your healthy eating:)

Black Bean Salad Serves 4

This colorful salad features a quick dressing made from creamy avocado, tangy lime juice and zesty cilantro.

Ingredients

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tablespoons lime juice
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, seeded and chopped
1/2 cup toasted pumpkin seeds

Method: In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

Nutrition: Per serving: 360 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 35mg sodium, 52g total carbohydrate (18g dietary fiber, 6g sugar), 16g protein

  

Greens and Beans with Rosemary and Thyme 

Serves 4

Nutrient-dense, dark leafy greens pair with beans for a satisfying and great-for-you dish. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.

Nutrition: Per serving: 210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 39g total carbohydrate (12g dietary fiber, 3g sugar), 14g protein

Ingredients

3/4 cup low-sodium vegetable broth
1 cup chopped white onion
3 cloves garlic, finely chopped
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 teaspoon crushed red pepper (optional)1/8 teaspoon ground black pepper 

Directions

Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.

this one is just YUMMY so I thought i would share it with you.

how to: make the perfect oven fries

i got this little "tip" from cafe zupas.com
of course just use sweet potatoes here healthy eaters!!!:)
posted by Caroline:

I know you have all heard of oven fries, and many of you have probably made them before, but I just learned a new method that has totally changed how I make mine!  (Thanks Rachael Ray!)

This is more of a method than a recipe, because times will all depend on how thick and big you cut your potato slices.  But the secret?  Boiling the fries before they go into the oven.  Believe me - it makes the inside nice and soft while the outside gets crispy from a high oven temperature.  And it speeds up the process as well!
1st - set a pot of water over high heat to get it boiling.  Also preheat your oven to the highest temperature it will go to.
2nd - cut your potatoes.  I like mine thinner, but you can definitely do big wedges or small stick - however you prefer your fries.
Leave the peel on or take them off -it’s all up to you!
3rd - drop the potatoes into the boiling water.  Cook until just barely tender - make sure you don’t cook them so much that they fall apart!
4th - drain potatoes and transfer to a baking sheet.  Cover with olive oil and any seasoning you want.  Put into the preheated oven.
5th - Cook until crispy on the edges.  I like to turn mine once or twice during this time so that they get evenly browned.
6th - remove from oven and enjoy - I like mine with some fry sauce!!
You’ll note from the picture that I did both regular potatoes and sweet potatoes.  The method works for both, although I’ve never been able to get the sweet potato fries quite as crispy on the outside as the regular potatoes.  But they still are delicious (and healthy!)
if you like fries like me, than it is a nice little treat to add to your meals!
HAPPY EATING

A salad to try..

there are many ways to make a salad, here is just a suggestion for you:

1. romaine lettuce

2. spinach

3. green peppers

4. cucumbers

5. broccoli

6. beets 

7. carrots

8. mandarin oranges

 when we add beans next week... garbanzo beans are a great add in as well! 

i add chicken strips to change it up, or different veggies... mix it up to not get bored of the same one!

 salad dressing of your choice!  i prefer raspberry vinaigrette 

HAPPY EATING

HEALTHY and YUMMY recipe

6 cups torn stemmed washed spinach
4 cups mixed melon balls, such as cantaloupe, honeydew and/or watermelon
1 cup sliced cucumber
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
(i substituted lemon/lime juice)
2 tbsp honey
2 tsp olive oil
2 tsp lime juice
1 tsp poppy seeds
1 tsp dried mint

Directions: Combine spinach, melon, cucumber and onion in large bowl. For dressing, combine vinegar, honey, oil, lime juice, poppy seeds and mint in small jar with tight fitting lid; shake well. Pour over salad; toss gently to coat.

Pledge your pounds

Since we are trying to lose pounds anyway, why not pledge your pounds?  You can go to http://www.pfpchallenge.com/ and choose your state.
Right now Utah is leading in 1st place!!!
For every pound you pledge, 11¢ will be donated to Feeding America® —
enough to secure one pound of groceries on behalf of local food banks.