Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing

I know it probably looks like the majority of recipes I post are salads, but it has been such a HOT summer already and a salad is so refreshing on a humid summer day — especially one with a citrus based dressing! And on the plus side it’s peach season. Whatever peaches you have left from not grilling or just having as a snack, try in a salad. They add a sweet and flavorful punch as well as compliment whatever vegetables you’ve also added to your greens.

Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing
Serves 1
A sweet citrus salad that's perfect to enjoy in the middle of a hot summer.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups romaine lettuce, chopped
  2. ½ cup cucumber, diced
  3. 1 peach, thinly sliced
  4. 2 pieces cooked bacon, chopped
Honey Lemon Vinaigrette
  1. 1 tsp honey
  2. 3 TB fresh lemon juice
  3. ½ tsp lemon zest, minced
  4. 2 TB extra virgin olive oil
  5. ½ tsp thyme
  6. pinch of salt and pepper
Instructions
  1. Using a small mixing bowl, add all vinaigrette ingredients and whisk well. Set aside.
  2. In a larger bowl, add all salad ingredients. Drizzle vinaigrette overtop and enjoy.
fitgirlnic http://fitgirlnic.com/

Korean BBQ Pork Tacos with Sweet Coleslaw

Switching it up this Taco Tuesday with a Korean inspired BBQ sauce, pork and super sweet coleslaw! 

Korean BBQ Pork Tacos with Sweet Coleslaw
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Main Ingredients
  1. 1½ pounds boneless pork loin
  2. ½ medium red onion, thinly sliced
  3. ¼ cup cilantro, chopped
  4. 8 street taco tortillas
BBQ Sauce
  1. ½ cup hoisin sauce
  2. 2 TB soy sauce
  3. 1 TB sesame oil
  4. 1 TB rice vinegar
  5. 3 TB sweet yellow mustard
  6. 2 tsp garlic powder
Cole Slaw
  1. 4 cups classic cole slaw mix
  2. 3 TB sweet yellow mustard
  3. 1/3 cup light mayo
  4. 1 TB granulated sugar
  5. pinch of black pepper
Instructions
  1. Add 1 cup of water to a slow-cooker, followed by pork loin. Cover and cook on high for 4 hours. After pork is fully cooked through, remove from slow-cooker to a plate and shred into thin pieces using 2 forks. Drain slow cooker before adding pork back and covering with BBQ sauce. Mix well so that pork is covered evenly with sauce.
  2. Prepare coleslaw in a medium size bowl. Set aside.
  3. Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
fitgirlnic http://fitgirlnic.com/

Roasted Italian Sausage and Veggies

Another “veggies most” recipe was just cooked this evening and it’s a flavorful one! I had it marked on the menu for later in the week but after coming home from an afternoon spent at the pool, some sautéed vegetables with a little bit of protein sounded good. 

This is a one pan meal, which means you aren’t shuffling between pans and dishes back and forth. Everything goes onto one pan and stays there until it’s divided amongst plates. If you’re short on prep-time, I highly suggest cutting your vegetables either the night before or morning of. Although, if your knife skills are up there – this should be a piece of cake for you! 

Roasted Italian Sausage and Veggies
Serves 6
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Vegetables
  1. 2 cups carrots, thinly sliced
  2. 2 cups red potatoes, quartered cut
  3. 1 head broccoli
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. 1 medium zucchini, halved and quartered cut
Seasoning
  1. 4½ TB olive oil
  2. ½ TB dried basil
  3. ½ TB dried oregano
  4. ½ TB dried parsley
  5. ½ TB garlic powder
  6. ½ tsp onion powder
  7. ½ tsp dried thyme
  8. 1/8 tsp red pepper flakes
  9. 1/3 cup parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Using parchment paper, cover a large sheet pan and set aside.
  2. Chop vegetables accordingly and then add with sausage to sheet pan. Set aside.
  3. In a small mixing bowl add all seasoning ingredients. Mix until well combined and pour overtop vegetables and sausage. Use a large spoon or spatula to toss vegetables, sausage and seasoning to evenly coat as much as possible.
  4. Add to oven for 15 minutes. Remove momentarily to toss again and add back. Bake an additional 15 minutes.
  5. Can be served over cauliflower rice, long grain rice or just enjoyed as itself.
fitgirlnic http://fitgirlnic.com/

Ginger and Orange Chicken with Vegetables Stir-fry

That may be look like any ordinary helping of white rice under this bed of vegetables, but it’s not. It’s steamed cauliflower rice. While the taste is similar the portions are most definitely not! You can have twice the large heaping helping you’d like because there’s really no size restrictions when it comes to vegetables.

Generally when you see a combination such as this recipe, the word “orange” is in front of the word “ginger.” However, the taste of ginger outweighs orange here and so I orderly corrected it. Ginger can be the star this time.

 

One Pan Ginger and Orange Chicken with Vegetables Stir-fry
Serves 6
Write a review
Print
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ginger and Orange Sauce
  1. 1 cup chicken broth
  2. ½ cup orange juice
  3. 1½ tsp orange zest
  4. 2 medium garlic cloves, minced
  5. 1 TB honey
  6. 3 TB soy sauce
  7. 1½ tsp sesame oil
  8. 1 tsp grated fresh ginger
  9. ½ tsp red pepper flakes
  10. 2 TB organic cornstarch
  11. ½ tsp salt
Stir-Fry
  1. 1lb boneless and skinless chicken breasts cut into 1" pieces
  2. 2 TB extra virgin olive oil, divided
  3. ½ medium red onion, sliced
  4. 2 cups broccoli florets
  5. 1½ cups sugar snap peas
  6. 1 medium red bell pepper, sliced
  7. ½ cup carrots, sliced thin
Optional
  1. cauliflower rice
  2. green onions, sliced thin
  3. sesame seeds
Instructions
  1. In a medium sized mixing bowl, add all Ginger and Orange sauce ingredients. Whisk well to combine and set aside.
  2. Using a large skillet pan, add 1TB of oil over med-high heat. Add chicken pieces, seasoning with a pinch of salt and pepper. Cook throughly; about 5-7 minutes on each side. Plate chicken and set aside.
  3. Add 1TB of oil and onion to same skillet pan. Allow onion to cook, stirring well until it appears almost translucent; about 3-5 minutes. Next add broccoli, snap peas, pepper and carrots. Stir frequently until vegetables appear to have softened.
  4. Add chicken to pan of vegetables, followed by Ginger and Orange sauce. Stir until well combined and then allow to come to a boil. Once boiling, simmer down to allow sauce to thicken.
  5. Serve over cauliflower rice or regular rice.
Adapted from https://livesimply.me/
fitgirlnic http://fitgirlnic.com/

Greek Marinated Chicken Salad

 

Greek Marinated Chicken Salad
Write a review
Print
Chicken Marinade
  1. 1lb boneless, skinless chicken breasts, pounded to ½' thick
  2. 3 tablespoons olive oil
  3. 3 garlic cloves, minced
  4. 1 tablespoon balsamic vinegar
  5. 1 tablespoon lemon juice
  6. 1 teaspoon dried oregano
  7. ½ teaspoon dried basil
  8. ½ teaspoon cumin
  9. ½ teaspoon onion powder
  10. ½ teaspoon granulated sugar
  11. ½ teaspoon salt
  12. ¼ teaspoon paprika
  13. ¼ teaspoon pepper
Tzatziki Dressing
  1. ½ medium cucumber, peeled, deseeded and diced
  2. ½ teaspoon salt
  3. 3/4 cup plain 2% Greek yogurt
  4. ¼ cup KRAFT Avocado Oil Mayo
  5. ¼ cup sour cream
  6. 1 tablespoon olive oil
  7. 1 teaspoon red wine vinegar
  8. 1 garlic clove, minced
  9. 1 teaspoon lemon juice
  10. ½ teaspoon dried dill
  11. ½ teaspoon dried parsley
  12. 1/8 teaspoon ground cumin
  13. 1/8 teaspoon pepper
Salad Mix
  1. 1 head romaine lettuce, chopped
  2. 1 cucumber, peeled and diced
  3. 2 cups cherry tomatoes, halved
  4. ½ red onion, thinly sliced
  5. red bell pepper, diced
  6. ¼ cup crumbled feta cheese
fitgirlnic http://fitgirlnic.com/

Roasted Veggie Corn Tacos


While trying to incorporate as many vegetables as I can into dinner recipes for the week per usual, I stumbled across this one from Cooking Classy; a complete recipe that centered on nothing BUT vegetables. I’m sure you don’t necessarily need to use the same vegetables as the ingredients calls for if you don’t care for a particular one. Add something you like in place of! 

 

Roasted Veggie and Corn Tacos
Yields 9
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 ears of corn, kernels cut from cob
  2. 1 zucchini, diced
  3. 1 yellow squash, diced
  4. ¾ small sweet onion, diced
  5. 1 red bell pepper, diced
  6. 2 tomatoes, cored, seeded and diced
  7. 1 cup black beans, drained and rinsed
  8. ¼ cup cilantro, chopped
  9. 1½ tablespoons fresh lime juice
  10. 9 corn tortillas
Seasoning
  1. 1½ tablespoons olive oil
  2. 1½ tablespoons canola oil
  3. 1 teaspoon cumin
  4. 1 teaspoon chili powder
  5. pinch of salt and pepper
Instructions
  1. Preheat oven to 400 degrees. Add all diced vegetables to a large well-greased baking sheet. Set aside.
  2. Using a small bowl, add together seasoning ingredients, stirring well. Drizzle seasoning overtop vegetables and toss so that they are evenly coated. Bake for 10 minutes, toss and bake an additional 10 minutes.
  3. Meanwhile, warm up black beans; seasoning lightly with salt and pepper.
  4. Remove roasted vegetables from oven and add black beans, cilantro and lime juice; tossing to coat evenly.
  5. Warm corn tortillas in a well-greased skillet over medium heat until they have slightly golden spots. Remove from skillet and top with vegetables, any kind of preferred crumbled cheese (feta, goat, queso fresco), sour cream and lettuce if desired.
Adapted from Cooking Classy
Adapted from Cooking Classy
fitgirlnic http://fitgirlnic.com/

Greek Yogurt Roasted Chicken Salad

Greek Yogurt Roasted Chicken Salad
Serves 4
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups cooked rotisserie chicken, shredded
  2. 1 cup red grapes, halved
  3. 1 cup walnuts, chopped
  4. 2 celery stalks, diced
  5. 1 cup Greek yogurt
  6. 2 tablespoons dijon mustard
  7. ½ teaspoon garlic powder
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
Instructions
  1. In a small bowl combine greek yogurt, dijon mustard, garlic powder, salt and pepper. Mix well and set aside.
  2. In a large bowl, combine chicken, grapes, walnuts and celery. Add greek yogurt mix and combine well. Divide into 4 air-tight containers if not serving immediately and refrigerate.
fitgirlnic http://fitgirlnic.com/

Grilled Balsamic Chicken and Veggies Skillet

I was in need of a quick throw together meal that was 75% vegetables and 25% protein; something that this recipe has plenty of. If you aren’t a fan of this specific vegetables, feel free to switch them out for something you enjoy more! There’s no such thing as a bad veggie. 

Grilled Balsamic Chicken and Veggies Skillet
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1½ pounds chicken breasts
  2. ¼ cup Italian salad dressing
  3. 3 tablespoons balsamic vinaigrette
  4. 1½ tablespoons honey
  5. 2 tablespoons extra virgin olive oil
  6. 1/8 teaspoon crushed red pepper flakes
  7. salt and pepper, to taste
  8. 1 pound fresh green beans, rinsed and ends chopped
  9. 1 cup grape or cherry tomatoes, halved
  10. 1½ cup carrots, thinly sliced
Instructions
  1. In a medium size mixing bowl add together Italian dressing, balsamic vinaigrette, honey and red pepper flakes. Combine well and set aside.
  2. Season chicken with salt and pepper on both sides. Then using a large skillet, add olive oil to pan over med-high heat. Bring seasoned chicken to pan, allowing to cook approximately 6 minutes on each side. Rotate sides until all sides of chicken are a golden brown and thoroughly cooked through.
  3. Next add half of the Italian dressing mix to pan, making sure that all sides of chicken have been coated. Allow to cook for 1-2 minutes before removing from pan to a plate and setting aside.
  4. Bring green beans and carrots to pan, stirring frequently and allowing to cook for about 5 minute. (While veggies are cooking – use this time to cut your chicken to whatever size preferred)
  5. Remove cooked veggies from pan and add to plate with chicken. Add the other half of Italian dressing mix back to the large pan, stirring consistently to allow it to thicken up; 1-2 minutes. Re-add the chicken, green beans, carrots and tomatoes to pan and stir well before serving.
Adapted from Cooking Classy
Adapted from Cooking Classy
fitgirlnic http://fitgirlnic.com/

Blackened Chicken Tacos with Pineapple Salsa

A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.

And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!

Blackened Chicken Tacos with Pineapple Salsa
Yields 8
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 ½ lbs chicken breast, sliced thin
  2. 8 corn tortillas
Marinade
  1. ¾ teaspoon smoked paprika
  2. 1 teaspoon chili powder
  3. 1½ teaspoon ground cumin
  4. ½ teaspoon onion powder
  5. ½ teaspoon garlic powder
  6. ¾ teaspoon salt
  7. ½ teaspoon black pepper
  8. ¼ teaspoon dried oregano
  9. ¼ teaspoon cayenne pepper
  10. 1 teaspoon honey
  11. 2 tablespoons lime juice
  12. 2 tablespoons extra virgin olive oil
Pineapple Salsa
  1. 1 cup pineapple, diced
  2. 1 cup tomato, diced
  3. ¼ cup red onion, diced
  4. 2 teaspoons jalapeno, diced
  5. ½ cup cilantro, chopped
  6. 2 tablespoons lime juice
Instructions
  1. In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
  2. Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
  3. When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
  4. Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
fitgirlnic http://fitgirlnic.com/

Honey Mustard Chicken and Bacon Salad


When the weather has turned hot, I just can’t seem to get enough of salads. Often I try to mix it up a little so it’s not the same ol’ and I’m trying a different combination of veggies or protein. I’ve been especially trying to get my vegetables in this week since starting this new nutrition program where dinner should be 75% veggies and 25% protein. This meal is right on target for that!

 

Honey Mustard Chicken and Bacon Salad
Serves 4
Marinated honey mustard chicken served over a bed of spring greens, veggies and bacon crumbles. A drizzle of homemade honey mustard dressing tops it off.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 skinless, boneless chicken breasts
  2. ¼ cup crumbled cooked bacon, about 4 pieces
  3. 4 cups spring salad mix
  4. 1 cup halved cherry tomatoes
  5. ¼ cup sweet corn
  6. ¼ cup red onion, sliced
Marinade/Dressing
  1. 3 tablespoons mustard
  2. 2 tablespoons dijon mustard
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon apple cider vinegar
  5. 1/3 cup honey
  6. 1 teaspoon minced garlic
  7. salt and pepper, to taste
Instructions
  1. In a medium size bowl, add ingredients for the marinade/dressing. Divide half into a separate shallow dish and add chicken breasts. Cover and refrigerate for 2 hours minimum. Refridgerate the other half for your dressing.
  2. Add a drizzle of olive oil to a large size skillet over med-high heat. Add chicken; searing each side for about 3-5 minues. Repeat until chicken is a golden brown and is cooked through. Remove from pan and allow to cool momentarily. When chicken is cool enough to handle, slice into pieces and set aside.
  3. Divide 4 cups of salad into 4 bowls or plates. Add bacon, tomatoes, corn and onion. Next add your chicken and drizzle the honey mustard dressing you had set aside earlier.
fitgirlnic http://fitgirlnic.com/