We know there’s plenty of online sources for healthy & delish recipes, but we know you guys love to see what your favorite instructors are eating for dinner – so here you go! Favorite summer recipes with some great ideas for snacks too… and we’ll be adding more to this list throughout the seasons!
- Container of cherry tomatoes halved or quartered
- 4 celery stalks of divided and chopped
- 4 green onions green & white parts chopped
- 1/2 Container of Trader Joe’s Low Fat Tzatziki Sauce
- Garlic Salt & Pepper to Taste
- Optional: Add Chopped Grilled Chicken
- 6 large hard-boiled egg whites, chopped (about 2 cups)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 3 tbsp. fat-free mayonnaise or Olive Oil Mayonaise
- 1 tsp. creamy Dijon mustard
- 1 tsp. lime juice
- 1/2 tsp. lemon juice
- 1/8 tsp. salt
- 1/8 tsp. pepper
- All the measurements are approx:
- Salmon fillet (sometimes I get a big pounder fillet, other times I will just get a few portion-sized fillets)
- 1/4 cup low sodium soy sauce
- heaping T of minced garlic
- 1/4 cup lemon juice
- salt and pepper if ya please
- Marinate this for at least 30 minutes.
- Vega vanilla protein packet
- 2 cups spinach
- 1 cup of almond milk (unsweetened)
- 1/2 frozen banana
- 1/2 cup of ice
- Blend for 2 minutes and enjoy! Best milk shake ever!
- Sliced Zucchini in coin shape (spray with nonstick spray and then broil 7-8 minutes to dry out the moisture a bit)
- Sauté chopped onion, garlic and mushrooms in olive oil and a little salt and pepper
- Add about 2 T of tomato paste and a splash of wine (red or white, whatever you have around)
- Spread tomato paste and onion mixture on the bottom of a sprayed baking dish (9 by 13 works great pending how much zucchini you have)
- Layer your sliced zucchinis, tomatoes and parmesan cheese and bake at 400 for about 30-45 minutes.
- End with a broil so the top is brown and then sprinkle with fresh basil.
I mean this is delish. My kids love it and it tastes even better the next day as leftovers!!! You don’t even miss the carbs!!
- olive oil spray
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or fat free chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
(Need a zesting tool) & I never measure the toppings accurately for this recipe but here are the approximate amounts…
- Olive oil spray
- 4-4 oz boneless, skinless wild salmon fillets
- 1/3 tsp each kosher salt & fresh ground black pepper, divided among fillets
- 2 Tbsp whole-wheat panko bread crumbs
- 1 Tbsp chopped fresh parsley
- 2 tsp lime zest, divided
- 2 tsp lemon zest, divided
Preheat oven to 350. Line a large baking sheet with foil and mist with cooking spray. Season salmon with half of salt and pepper, dividing evenly. Transfer to baking sheet. In small bowl, combine panko, parsley, and 1tsp each lemon zest & lime zest. Sprinkle over salmon, pressing into tops and sides of the fish to adhere. Bake 12-15 minutes until cooked through but careful not to dry out salmon by over-cooking. If desired, serve w/ lemon slices.
I used to use a crockpot Buffalo Chicken recipe with chopped onion and other spices/ingredients (maybe cream cheese & other not so healthy stuff) but one day when I was rushing out the door and ran out of time… I just threw the following in a crockpot in a desperate state – Nobody in my family noticed the change in the recipe so I don’t bother with the other ingredients anymore. Ha!
- 1 cup of Frank’s original hot sauce
- 1 cup of water
- 8 chicken breasts
- Later cook quinoa… When it was done cooking, I poured a little of the juices from the cooked buffalo chicken crockpot over the quinoa. Served with veggies and a crunchy salad.
- Buffalo Chicken Wraps: Use the above chicken recipe (drained), quinoa, guacamole and some black beans. My husband and I sometimes wrap the chicken in Romaine - My kids often wrap it in tortillas w/ a sprinkle of cheese.
- Buffalo ChickenSoup: it makes a great base for a soup too so I always make extra & don’t waste the yummy juices and leftovers… I just toss in a can of black beans, chicken broth or water, fresh cilantro (or frozen chopped cilantro), cumin, leftover quinoa, fresh spinach and/or zucchini, and any other veggies (onion, peppers, tomatoes, etc.) I use my immersion blender to hide the veggies from my kids, warm it and serve.
Tilapia w/ (Costco brand) Kirkland’s Tuscan Seasoning
Sprinkle Kirkland’s Tuscan Seasoning on top of tilapia (plus a little parmesan for my kids) and Broil for 5-6 minutes. Check to see if done.
Marinated Roasted Veggies (& Chicken)
- I use the same recipe for the chicken marinade-just make two batches & add chicken to one.
- 1/2 cup olive oil
- 1/4 cup lemon juice or lime juice or a combo
- 1/4 cup vinegar-any kind
- 1 T chili powder (sometimes I add another T if I want it spicy)
- 1-2 tsp minced garlic
- salt and pepper to taste.
- Reduce or double depending on the amount of veggies. I double it. I use what ever veggies I have on hand – Slice pretty thick, especially mushrooms… use onions, red & yellow peppers, whatever you like.
Put all ingredients in a screw top jar and shake. If time permits, I let it sit for about 30 mins before adding it to the veggies already in a large bowl or ziploc. Marinate an hour or longer. Drain, Roast at 375 for 25-30 mins. Serve sliced for fajitas or just as is.
Crock Pot Balsamic Chicken
- 4-6 boneless, skinless, chicken breasts
- 2 14.5 oz can diced tomatoes (add tomatoes and frozen chopped spinach to food processor puree to hide chunks from kids)
- 1 onion thinly sliced (or chopped)
- 4 garlic cloves
- 1/2 cup balsamic vinegar (Less is preferred by my family)
- 2 T olive oil
- 1 tsp each: dried oregano, basil, and rosemary
- 1/2 tsp thyme
- ground black pepper and salt to taste
Pour the olive oil on bottom of crock pot, place in chicken breasts, salt and pepper each breast. Put sliced onion on top of chicken then put in all the dried herbs and garlic cloves, pour in vinegar and top with tomatoes. Cook on high 4 hours, serve over angel hair pasta (for the kids) or quinoa &/or spinach or other veggies.
- 1 Tbsp olive oil
- 1 large yellow or white onion, chopped
- 1 Tbsp chopped/minced garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tsp kosher salt
- 2 cans diced fire-roasted tomatoes (14.5oz) (I used one can fire and one can tomatoes and green chilis)
- 3 cans (15.5 oz each) any beans: dark red kidney beans, black bean, white beans; rinsed & drained
- 4 cups fat-free vegetable broth (I sometimes use 2 ½, it is thicker but worked too)
- 1/4 cup chopped cilantro
- 5 ounce container of fresh baby spinach leaves
Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.
Add spices and tomatoes and simmer about 5 minutes. Add beans and broth and bring to a boil. (don’t add cilantro yet!) Reduce to a simmer.
Use your immersion hand blender to puree some of the beans & tomatoes with cilantro and puree until smooth. BE CAREFUL AND LET MIXTURE COOL A BIT FIRST! Otherwise it may explode on you. Ouch. Add spinach and heat just until wilted. Stir well and serve hot. (I use my immersion hand blender to puree the spinach too so my kids eat it with smiles and have no idea it is there.)
Mexican Cilantro Quinoa Salad
I love cilantro! This calls for the leaves off an entire bunch. This salad can keep for days and tastes better each day! (The Mexican cheese, Cotija – It is like a harder, dryer and SALTIER feta. I just use Feta because I have it on hand.)
- 1 cup dry quinoa cooked to box directions
- ¼ cup fresh lime juice (about 2 limes) or less
- 2 tablespoons olive oil
- 2 pressed garlic cloves (or minced garlic)
- 1/8 tsp. black pepper
- 1 tsp. kosher salt
- 1 (14 oz.) can diced tomatoes (w/out or with green chile peppers), drained
- 1 (14 oz.) can beans (garbanzo, black, navy, or pinto) rinsed & drained
- 1 bunch cilantro, chopped
- 2 avocados, cubed
- 2 tablespoons fresh lemon juice (about 1 small Lemon squeezed) or less
- ¼ cup crumbled Cotija cheese. (I use low fat Feta)
Cook your 1 cup dry quinoa according to package directions. Assemble ingredients…
Meanwhile, stir together the fresh lime juice, olive oil, salt, pepper, pressed garlic, diced tomatoes, and beans…When the quinoa has cooled off, stir it into the tomato mixture, and thoroughly chill in refrigerator, about 2 hours.
When the quinoa is cold, cut your avocado and pour the 2 tablespoons of fresh lemon over the cubes. Lemon is a natural preservative and keeps the avocado from turning brown if you are not planning on eating it all right away. Fluff the quinoa with a spoon, and gently fold in the cilantro, avocados, and crumbled cheese.
Lickable Lentil Stew
- Olive oil
- 1 cup yellow onion, diced
- 1 cup large diced carrots (easy to dice slightly thawed frozen carrots)
- 2 garlic cloves, minced
- 1 14oz can of diced tomatoes
- ½ cup lentils
- 1 cup chicken stock
- 1 tsp each: mild curry, fresh thyme leaves, kosher salt, pepper,
- (1 tsp or so) red wine vinegar right before serving (optional)
Heat olive oil in pan and add onions and carrots. Saute on medium until golden brown. Add garlic in the last minute. Add tomatoes, lentils, broth, curry, thyme, salt, and pepper to pot. Bring to boil, then reduce heat, simmer covered for about 30-40 minutes. Uncover and cook more if necessary. Let sit about 10-15 minutes to thicken up. Add a few dashes of red wine vinegar before serving. Enjoy! Tastes even better the next day!
- 3 cups cooked quinoa (if you cook 1 cup dry per instructions, you get about 3 cups)
- 1/2 cup plain, Fat Free, Greek Yogurt
- 1/4 cup olive oil (or less)
- 3 teaspoon white wine vinegar
- 2 teaspoon curry powder
- ¼- ½ teaspoon ground turmeric
- ½ – ¾ teaspoons sea salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1-2 cups shredded carrots (I chopped the long string shredded sticks you can buy)
- 1/2 cup minced fresh flat-leaf parsley (I almost doubled this) Actually used Cilantro instead sometimes, your choice
- 1/2 cup dried raisins (I left this out and replaced with red pepper chopped or apples)
- 1/4 cup sliced almonds (I toasted mine in the toaster oven a bit & sometimes left out)
- 2 scallions, thinly sliced (white and green parts) (sometime left out)
- 1/4 cup small-diced red onion (I used sweet onion)
Assemble all your ingredients…Mix the yogurt, oil, vinegar, spices, salt and pepper until fully incorporated…
Toss all the ingredients together in a large bowl. Try not to eat the whole thing at once. It is even better the next day! We liked it warm and/or cold by itself or over veggies or salad greeens.
Mojo Cuban Pork
Mojo sauce (I LOVE THIS SAUCE!!!):
- ½ cup Lime Juice
- 2 cups Fresh Cilantro
- 3 Tbsp Garlic
- ½ tsp salt
- ½ tsp pepper
- 1/3 cup olive oil
Throw all ingredients except oil into food processor or blender, blend well. Slowly stream in the oil as blending until mixed well. (Sauce stays fresh about 3 days or can be frozen in batches to use later)
- 4-5 lb pork roast or pork tenderloin
- About 2 yellow onions, sliced
- Rub pork with: 3 Tbsp chili powder, 1 tsp coriander, 2 tsp cumin, 2 tsp onion powder, 1 Tbsp dried parsley, ¼ tsp chipotle powder (optional), 2 tsp sea salt
Place onions in bottom of crockpot, roast on top of onions, and more onions on top of pork. Cook high 5-6 hours, then low for 3 hours or more, until the pork is falling apart & easy to shred. No water needed.
Combine & Warm in crockpot or in oven @ 400 degrees for 25-30 minutes:
- Approx. 2 cups Shredded Pork
- 2 cups Black Beans –drained & rinsed
- 1 cup cut Onion/pepper fajita mix
- ½ cup Mojo Sauce
- Cook 1 ½ cup rice/quinoa combo with 3 cups of broth or water to serve with the pork/beans & sauce