Tag Archives: fitness magazine

BBQ Chicken Chop Salad

17 Dec

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This recipe from Fitness Magazine will have you wondering why you’d bother eating the unhealthy version of this type of salad when you can make this one.  This is equally booming with flavor (337 calories/ 13 g fat (3 saturated) per serving= WINNING!)  It serves 4 so I usually cut in half and it is plenty for the two of us.  Although full disclosure, I don’t half the dressing because I like a little more of it!  I hope you’ll enjoy it as much.  I recommend Sweet Baby Ray’s BBQ sauce as it my absolute favorite BBQ sauce from the grocery store (Andy Nelson’s BBQ sauce holds the all-time favorite BBQ sauce spot in my heart).  It really works with this salad.  Have a good week and stay tuned for some treats I made for a recent holiday cookie exchange.  They’re easy and your friends/fam will love ’em (and you for making them) this holiday season.

Ingredients:

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Salad

  • 4- 4 ounces boneless chicken-breast halves, visible fat
  • 1 tsp olive oil
  • Salt and pepper to taste
  •  TBSP BBQ sauce
  • 10 cups finely shredded romaine lettuce
  • 2 cups seeded, diced, chopped tomatoes
  • 1 1/2 cups seeded, diced cucumber
  • 2 cups diced zucchini
  • 2 ounces (or 4 TBSP) light cheddar cheese, finely shredded
  • 1/2 cup chopped red onion ( I leave out because I’m not a fan of red onion!)
Vinaigrette

  • 1/4 cup balsamic vinegar
  • TSBP Dijon mustard
  • TSBP honey
  • TSBP extra virgin olive oil
  • TBSP finely chopped fresh basil leaves
  • pinch salt
  • Black pepper to taste

Directions:

  1. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through, or cut into cubes and saute in a pan (the latter is my preferred method. Let chicken cool.
  2.  Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper.   IMG_20121211_191801_440
  3. Chop the chicken (if you grilled the breasts) and transfer it to a medium bowl.
  4. Mix in the barbecue sauce and stir to coat.
  5. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.   IMG_20121211_194151_273
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Pomegranate-Glazed Skirt Steak with Roasted Green Beans

24 Sep

This recipe was one of my blast from the past ones.  I’ve made it once or twice before and had in the recipe box, but didn’t get around to making again till now.  MISTAKE!  It is so so so flavorful in addition to being a great shake it up recipe as it is probably not the sort of recipe you are making for din all the time.  It comes from a Fitness Magazine series called One Recipe, Two Meals where you make one recipe and use part of that recipe for a whole new concoction.  This recipe’s leftovers lend themselves to an Asian Steak Salad.  I made it and it was enjoyable, but I recall that I would have preferred to have leftovers of this recipe even if it meant making more green beans and glaze.  That  would be my recommendation for you all too!  Be forewarned though…it is TOUGH to reserve 1/3 of the steak as the recipe guides you to.  Have a great start to the week!

Ingredients: 

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons salt plus additional for seasoning
  • 1 1/4 pounds skirt steak
  • 1/4 cup honey
  • 1/2 cup pomegranate juice ( I used Lite POM)
  • 2 tablespoons balsamic vinegar
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/4 cup slivered almonds
  • 1/2 cup pomegranate seeds (could not find this time around ;()

Directions: 

1. In a small bowl, combine the chili powder, cumin, brown sugar, and salt. Rub the spice mixture into the skirt steak and set aside 25 to 30 minutes.

2. Meanwhile, whisk together the honey, pomegranate juice, and balsamic vinegar in a small saucepan. Bring to a boil over medium heat; simmer until reduced by half and thickened, 3 to 5 minutes. Remove from heat. (The glaze will continue to thicken as it cools.)

3. Preheat the oven to 425 degrees. Spread the green beans in an even layer on a large baking sheet; drizzle with the oil and season with salt and black pepper to taste. Roast until crisp-tender, 8 to 10 minutes. Remove from oven and toss with the almonds and pomegranate seeds.

4. Heat a grill pan or cast-iron skillet over high heat. Cook steak 3 minutes on each side for medium rare. Let rest 5 minutes, then cut against the grain into 1/2-inch slices.  (NOTE: I tried broiling the steak this time for approximately 4 minutes on each side and it turned out well.  This is a feasible alternative to the recipe’s directions.) Drizzle with pomegranate glaze and serve alongside roasted green beans, reserving 1/3 of the steak for the Asian Steak Salad.