June 20, 2012
Summer has arrived, and it’s time to make plans for all the outdoor fun. With that fun often comes food. The typical summertime menu consists of hotdogs, hamburgers, chips, potato salads, and snacks. YIKES! That’s enough to derail anyone.
So what’s the solution? Easy: Make a plan and stick to it. Instead of filling up on carbs and empty calories you can enjoy what the season really has to offer. Here are a few suggestions to tantalize your taste buds without jeopardizing your health.
Veggies: Almost everything is in season right now. Veggie-kabobs are awesome! Skewer asparagus, mushrooms, bell peppers, tomatoes, and broccoli, then toss it on the grill. YUM! Spice it up with some fat-free balsamic vinaigrette and you’re good to go.
Protein: Skip the bun and condiments. Enjoy a burger, chicken breast, steak, or fish hot off the grill. Add some flavor with fresh herbs, salsa, or some sauteed onions and mushrooms.
Snacks and Sides: Keep it simple for success. Cottage cheese, nuts, olives, avocado slices, and of course veggies are quick and easy to fill in the gaps.
Beverages: Water is always No. 1. Add sliced lemon, cucumber, or your favorite fresh fruit for some added fun.
Here’s a great low-carb healthy summer side dish recipe to show off at your next barbecue:
3 cups cooked chicken breast, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
6 green olives, pitted and minced
1/4 cup chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg lettuce, sliced and chopped
5 tablespoons low fat/ fat free mayonnaise
1 tablespoon sweetener such as Stevia or Xylitol
2 teaspoons fresh squeezed lemon juice
2 tablespoons chopped chives or green onion
Salt and pepper to taste
1. Combine prepared salad ingredients in a large bowl.
2. In a separate bowl mix together dressing ingredients.
3. Mix the dressing in with the salad ingredients. Salt and pepper to taste. Enjoy!
You’ll savor the wonderful blend of flavors in this dish! Shrimp are very high in protein, cook quickly and can be enjoyed in a myriad of ways. Enjoy this favorite!
FETA AND TOMATO SHRIMP SKILLET
Low Carb Cycle
FL 2 cloves garlic, minced
FA 1 teaspoon olive oil
VE 2 cups cherry or grape tomatoes, halved
FL 1/4 teaspoon dried oregano leaves
FL 1/4 teaspoon salt
FL 1/4 teaspoon pepper
PR 6 ounces frozen, peeled and deveined, medium shrimp, thawed
VE 2 tablespoons sliced green onions
FA 2 tablespoons feta cheese crumbles, reduced fat
In a pan, add oil and heat over medium-high heat. Add garlic and saute, stirring frequently, for about 30-45 seconds to release flavor.
Stir in tomatoes, oregano, salt and pepper and continue to cook, stirring frequently until tomatoes are soft (about 2 minutes).
Add shrimp and onions stirring periodically until shrimp turn opaque (about 2-3 minutes). Serve on plates and garnish with feta cheese crumbles.
By: Tiffany Tse
Warm, filling, flavor-packed soups and stews are the perfect antidote to chilly winter days. Skip canned soups that are packed with sodium and other hard-to-pronounce ingredients and try one of these easy recipes. Each pot simmers with good-for-you nutrients and offers a satisfying, low-calorie meal.
Chicken, Zucchini, and Potato Soup
Chicken, Zucchini, and Potato Soup Hefty chunks of potato, chicken breast, and zucchini round out this stew perfect for a cold winter’s day. The medley of veggies, plus a sprinkle of nutmeg, guarantees this soup is as filling as it is flavorful.
2 lbs. potatoes, peeled and cut into inch square pieces
2 lbs. chicken breast
2 lbs. zucchini, cut into inch square pieces
2 med. onions, chopped
5 c. low-sodium chicken broth
1/2 tsp. nutmeg
1 tbsp. per serving unsweetened Greek yogurt (optional)
Place all ingredients into a crock pot, layering potatoes first, then chicken, followed by zucchini and onions last. Pour in low sodium chicken broth, and sprinkle nutmeg on top. Cover and cook for 8-10 hours on low heat. After cooking, shred chicken with a fork. When ready to serve, add a tablespoon of unsweetened Greek yogurt to each bowl and enjoy.
Read the complete article on http://www.shape.com