Another good, simple summer recipe: Marinade chicken breasts in salsa (medium works well) for about an hour, then grill. When done, top with a little more salsa and a dollop of light sour cream or plain greek yogurt. Delicious!
I like making roasted shrimp with lemon pasta...It's a re-vamp of the Barefoot Contessa recipe. Basically, one package of pasta, one package of frozen shrimp (I get peeled and deveined), smart balance, salt and pepper, some olive oil and the zest and juice of one - one and a half lemons. Toss the shrimp in a little olive oil (doesn't matter if they're still frozen, they'll cook), salt and pepper--put in the oven and bake to desired doneness. While the shrimp is roasting in the oven, cook the pasta; drain and toss with 1-2 tbsp of smart balance (I use smart balance light) and lemon zest/juice. Add shrimp, a bit of black pepper, toss and serve hot! Great with a little shake of RF shredded Parmesan on top... :-)
Fitness Minutes: (1,910)
7/9/12 10:38 A
Our weather has been dreadful so no BBQ.I have been wrapping chicken breasts in tinfoil. U can add whaterever herb or mix. wrap up put in an oven dish and cook for 30mins at 180. I have added lemon juice or slices lately and served with oven baked tomatoes and a tossed salad with balsamic vinegar. really light and tasty and quick..
Fitness Minutes: (1,325)
7/9/12 9:29 A
I like to do bbq pork in the crock pot. Take a porkloin (or other lean meat) and cook it in the crock pot all day. When it's done, shred it up and mix in your favorite bbq sauce. Serve with buns of choice.
Add a fruit salad and some veggies and call it dinner!
I vote your husband takes a few nights of cooking in the summer if he's sick of what you're making. I would not do well with someone complaining about food that I make for them! You're a better woman than me!
Fitness Minutes: (43,595)
8,000 7/7/12 2:04 P
Since the produce at the farmer's market is so good and plentiful right now, here's another of my favorites. I take a medium-sized ear of corn (the fresher, the better), and cut off the kernels into a bowl. I prefer the corn raw for this - it's crunchy and sweeter, but you can used cooked corn if you prefer. Then I add some chopped tomato, and 1/4 of an avocado. You can also throw in a little chopped red onion if you have it. I add some fresh herbs (I use lemon thyme, but dill or basil would be good as well), and 1 T lite italian dressing, coarse ground salt and pepper, and mix. It makes for a superfast, no cook veggie dish.
Fitness Minutes: (43,595)
8,000 7/4/12 10:16 A
I made this last night using a large, very ripe, fresh farmer's market tomato:
Cook 1/2 (dry) whole wheat or high fiber pasta. While the pasta cooks, break apart room-temperature tomato with your hands (or chop) and place it in a bowl. Add 3 torn-up or chopped basil leaves, 1 slivered or chopped garlic clove, red pepper flakes, coarse-ground black pepper, and coarse-ground salt to taste. Stir.
Once it's al-dente, drain the pasta, reserving a little of the water. Return the pasta to the hot pot (off the burner) and add 1 tablespoon low-fat cream cheese. Stir to coat pasta, adding a small amount of the reserved water to thin the cheese slightly. Add the coated pasta to the bowl with the tomato sauce, and toss to combine. Serve with a side salad or veggie.
This recipe takes only as long to prepare as it takes to cook the pasta, and it really plays up the taste of fresh tomatoes. It only makes enough for a single serving, but can easily be multiplied for more people.
Try this incredibly simple TORTILLA SOUP recipe. I make it in the crock pot, but some people just cook in a pot on the stove on low until the chicken is ready. Just mix, cook, eat. So simple and incredibly tasty! Your whole house will be filled with the delicious scent and your family will be clamouring to eat it up!
1 large onion, diced 1 can black beans (I suppose you could use dried beans and soak them overnight) 1 can dark red kidney beans 1 can diced tomatos with whatever flavor you like added -- they make them with cilantro, lime, peppers, whatever you like 2 cups salsa or picante sauce 1 package taco seasoning (I use the low salt package) 1 chicken breast (add two to make it heartier) sour cream nacho chips cilantro
MIX the canned goods, salsa, and taco seasoning together in the pot then ADD a chicken breast and bury it under the mixture so it's completely submerged.
COOK in the crockpot for several hours on low until the chicken is completely cooked. REMOVE the chicken from mixture onto a cutting board or plate. Shred it by pulling apart with two forks and put it BACK into the mixture.
READY TO SERVE! Serve on top of nacho chips, add a dollop of sour cream or homemade guacamole, sprinkle with fresh cilantro leaves and a tablespoon of shredded cheese.
My family absolutely loves this recipe, including my 14 year old who hates tomatoes!! It's good for all seasons, and so easy to make most people don't believe it's a crockpot recipe! Enjoy!!
When my garden is going full-boar, I like to chop up a cucumber and halve a bunch of cherry tomatoes, plus some thinly sliced green onion or red onion and mix with a vinaigrette dressing. My other favorite is fresh guacamole with lots of tomatoes added. Of course I like it with corn chips, but it would be a good veggie dip, too.
Other favorites include grilled salmon, sweet corn on the grill, grilled marinated veggies - pretty much anything grilled to avoid heating up the house and messing up the kitchen!
Sorry I know it's a wrap, but still tasty. Another thing I love to do is cook up a bunch of chicken breast on the stove - about 5 breasts at a time - then cut them into smaller chucks to be used in a variety of ways:
1. Heat in microwave with some salsa and cheddar cheese - one of my favorite "quick meals". Easy to portion and throw in some sides like Spanish-style rice (rice cooked with salsa).
2. Heat in microwave with low-fat alfredo (or other) sauce and serve over whole-grain pasta.
3. Heat in microwave with some black beans, tomato sauce, and cajun spices and serve over rice.
Chef Meg recommends "big batch cooking" in this manner in the Sparkpeople cookbook - it's a great time saver and makes it easy to mix and match.
Iceberg lettuce, celery with olive oil, vinegar or lemon juice and kosher salt. Eat some watermelon too on the side. Nothing like it in the world! So simple and so satisfying!
Edited by: STRANGER70127 at: 7/5/2012 (15:28)
Fitness Minutes: (23,474)
6/29/12 12:21 P
I make a chopped veggie salad as a side that my hubby loves. I chop up a cucumber, green pepper, red pepper, red onion, zucchini and a tomato. Add a little parsley and some fat free italian dressing and mix well. Great side for a quick turkey burger or skillet salsa chicken and refreshing on a hot day.
I stole this from Olive Garden. About 4 cups of fresh tomatoes diced and a little salt and pepper in a large hot pan with about 2 TBS of olive oil, cook on medium/medium high heat until it begins to thicken, then simmer until a sauce is formed (I add a can of diced tomatoes for flavor). When almost done, throw a handful of fresh minced basil in and cook until it is tender. Server over pasta with some parmesan cheese.
VERY quick meal, uses things in season, very light on the tummy for a hot day.
6/27/12 10:49 A
Tacos (don't know if that counts as a wrap?), Pasta Primavera, Stuffed Peppers...
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