April’s edition of Fitness Magazine had a ‘Dinner in 20’ section, which is perfect for me! Between a full time job and running this blog, along with a busy social life and trying to keep up on my workouts and favorite TV shows, I don’t have much time (or patience) to cook a lot. So short, simple meals are the best for me. The one recipe that really caught my eye was Chicken BLT Salad with Buttermilk Dressing. A light, easy meal that is healthy at the same time, and it only takes 10 minutes to prep and 10 minutes to cook. Keep reading for the ingredients and the recipe that will serve 4.
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
¼ teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
2 cups roughly torn rotisserie chicken, skin removed
- Cook the bacon in a skillet over medium-low heat, turning occasionally until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel lined plate to drain. Crumble into large pieces.
- Heat a grill pan over medium-high heat. Lightly brush the ciabetta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inhc cubes.
- In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar and black pepper. Add the lettuce, tomatoes, chicken and croutons and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Fitness Magazine reports this recipe has 295 calories, 28 g protein, 20 g carbohydrates, 11 g fat (2.8 g saturated) and 3 g fiber.
I woke up early this morning to try to fit in a hearty breakfast, something other than my usual bowl of Fruit Loops. So I woke up, strolled in my kitchen, and stared at my fridge. Then in my cupboards. Then back in the fridge in case I missed something the first time. But no, there was nothing in my kitchen that was going to turn itself into a yummy, healthy morning meal. Bummed, I settled by making myself some toast on whole wheat bread. Mmmm.
Luckily, I found some recipes that seem simple enough for me to complete, and still healthy and fulfilling to keep me going until lunch. One of my favorites is an Egg-White Muffin Melt. Even sounds simple, doesn’t it? The ingredients are easy and the time to cook it wouldn’t take long in the mornings. Check it out courtesy of Fitness Magazine online:
3 egg whites
Whole-grain English muffin
1/2 cup spinach
1 slice reduced-fat cheddar cheese
1 slice tomato
Scramble 3 egg whites. Cover half of a whole-grain English muffin with 1/2 cup spinach and the other half with 1 slice reduced-fat cheddar cheese; toast until cheese is melted. Add egg and 1 slice tomato.
Photo Credit: Jay Wide
If anyone was following my Twitter updates yesterday, you realized that I hate grocery shopping, I hate cooking, and I was having immense struggles trying to figure out something healthy and easy to prepare. Well after a disastrous trip to the grocery store and buying little to no food, I got recipes in my inbox this morning from Women’s Health Magazine. Each recipe takes approximately 20 minutes to prepare, are healthy, and somewhat simple to make. My favorite recipe was the Mediterranean Chicken and Pasta- as chicken and pasta are two of my staples. Check out the recipe and ingredients below:
Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
3 garlic cloves, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon dried oregano, crushed
1 7-ounce jar roasted red peppers, drained and cut into strips
1/4 cup pitted kalamata olives
3 cups hot cooked campanelle or penne pasta
1/4 cup crumbled feta cheese (optional)
1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
Nutrition facts per serving: 347 calories, 26g protein, 38g carbohydrate, 9g fat (1g saturated), 3g fiber
Get more recipes from WHM by clicking here. Bon Appétit!
Photo Credit: Womens Health Magazine
I have recently started taking baby steps into the cooking world. I don’t cook- I just don’t. I don’t enjoy it: from the grocery shopping, the time it takes to prepare foods, and especially the clean-up. But I came to a realization that I cannot live off of Ramon noodles and turkey sandwiches forever. (Sigh.) So I started with easy meals, like spaghetti and other simple pastas. Then the realization hit that I also cannot live off pasta- it was quickly becoming monotonous- not to mention full of carbs. So what to do? Luckily, this little thing call the internet is full of healthy and simple recipes, so I have decided to take full advantage. I signed up to get daily recipes from Fitness Magazine, and while I won’t try all of them (I’m extremely picky and quite plain when it comes to food) there are good suggestions and tweaks that I can make to my regular meals that will help slash calories but still taste great.
One healthy recipe that I am trying out this week is the Grilled Chicken and Rice Salad. Check out the ingredients and recipe below:
- 1 recipe Thyme Vinaigrette
- 12 ounces skinless, boneless chicken breast halves or thighs
- 1 cup loose-pack frozen French-cut green beans
- 2 cups cooked brown rice and wild rice blend, chilled
- 1 14-ounce can artichoke hearts, drained and quartered
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1 green onion, sliced
- Lettuce leaves (optional)
Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.
Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.
If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.
Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.
And check out FitnessMagazine.com for more healthy recipes!
Photo Credit: J Wide Creative Images