Chicken Fiesta Salad

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***Eat Yourself Thin****

Chicken Fiesta Salad
(Serves Six)

2 skinless, boneless chicken breast halves
1 (1.27 oz.) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Prep: 10 mins
Cook: 30 mins
Ready: 40 mins

Amount Per Serving – Calories: 207 / Total Fat: 4.3g / Cholesterol: 24mg / Sodium: 1071mg / Total Carbs: 28.1g / Dietary Fiber:7g / Protein 15.4g

Baked Halibut Steaks

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Baked Halibut Steaks
(Serves Four)

1 teaspoon olive oil
1 cup diced zucchini
1/2 cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) halibut steaks
1/3 cup crumbled feta cheese

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.

3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork..

Prep: 15 mins
Cook: 15 mins
Ready: 30 mins

Amount Per Serving – Calories: 259 / Total Fat: 8g / Cholesterol: 66mg / Sodium: 385mg / Total Carbs: 6.7g / Dietary Fiber:1.7g / Protein 38.5g

Recipe from AllRecipes.com.

Zucchini Tagliatelle with Mint, Cucumber, and Lemon

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Long, crunchy ribbons of zucchini make a low-calorie stand in for tagliatelle pasta in this light, refreshing vegetarian side dish. Serve alongside fish or toss in grilled tofu cubes for a quick tasty meal!

Ingredients

  • 6 small to medium zucchini (about 1 1/2 pounds total), trimmed
  • 1 large cucumber (about 13 ounces), peeled, seeded, diced
  • 1 cup finely chopped Vidalia or Maui onion
  • 1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided
  • 2 teaspoons finely grated lemon peel
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons pistachio oil

Directions

Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

Sprinkle remaining chopped mint over salad and toss to coat.

Nutrition Info

Calories 83; Total Fat 5 g; (Sat Fat 0g) ; Protein 2 g; Carb 9 g; Fiber 3 g; Cholesterol 0mg; Sodium 15 mg

Excellent source of: Vitamin C

Good source of: Fiber

Vanilla Spice Oatmeal

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Vanilla Spice Oatmeal

Vanilla Spice Oatmeal

Ingredients

  • 3 1/2 cups water
  • 1/4 teaspoon salt, optional
  • 2 cups old-fashioned oats
  • 1/2 cup raisins
  • 1/2 cup walnuts, coarsely chopped, optional
  • 1/4 teaspoon vanilla extract
  • Pinch nutmeg
  • 2 tablespoons dark brown sugar, plus more, to taste
  • 1 cup lowfat milk, divided
  • 1/8 teaspoon ground cinnamon

Directions
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.

In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.

When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon

vanilla-spice-oatmeal-nutritional-info

Copyright Ellie Krieger, All rights reserved.