Lemon Garlic Marinated Grilled Chicken

September 12, 2017April 28, 2018Leave a comment

Lemon Chicken

This grilled chicken recipe is a go-to for me FOR SURE. I’ve been using it for years (ever since I found it on The Sister’s Cafe website . . . and it’s been posted there since 2011). It’s so basic, yet SO flavorful. The flavors are pleasing to just about any palette because they aren’t too weird, too spicy, or too strong. I often times marinate my chicken, grill it, and then eat it as is with a nice side dish. But, this chicken is so wonderful atop salad in almost any form (my favorite being either a beautiful Cobb salad or a spinach salad).

I highly recommend adding this to your go-to stash for easy, delicious, crowd-pleasing, and fast dinner/lunch recipes.

Lemon Garlic Marinated Grilled Chicken
Mimi’s Fit Foots
Adapted from The Sister’s Cafe

Ingredients:
3 tablespoons lemon juice (I always use freshly-squeezed)
3 tablespoons extra virgin olive oil
2 cloves minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts

Directions:
Combine all ingredients, except for the chicken. Whisk to combine. Pour marinade over chicken breasts and marinate chicken for at least three hours, but it’s even better if it’s marinated for 8-12 hours.

Grill chicken breast when ready. Chicken is ready when the internal temperature (of the thickest part of the breast) registers at 165 degrees.

Serves 4.

Nutritional Information (Per Serving):
148.5 Calories | 0.2g Carbs | 4.3g Fat (1.0g = Sat) | 0g Fiber | 0g Sugar

Refried Bean and Fried Egg Tostadas

July 11, 2016April 28, 20181 Comment

You want a quick, easy, meatless meal that also happens to be gluten free? Enter in this Refried Bean and Fried Egg Tostada. It comes together in a flash. And, if you’re anything like me, occasionally (or more often than occasionally) you forget to thaw meat for dinner and shear panic hits with the frazzled, “What in the world am I going to make for dinner!?” Well, never fear because this is a great solution!

This recipe is a bonus because it also fits well for lazy nights, there are not a lot dishes, and you can seriously throw it together in 20 minutes or less. This recipe also uses that awesome Winter Salsa in the previous post. Of course, you can use your own variation of salsa, but I’m definitely going to recommend using the Winter Salsa so you can really cash in on the authentic taste.

The best bonus . . . these tostadas taste awesome! They are satisfying and taste very authentic. My hubby made the comment that he thought this tasted like something we had eaten on vacation in South America (Nicaragua to be specific).

So, take advantage of all these bonuses and throw it in your wheelhouse because if you don’t have a night when all the aforementioned bonuses are in need . . . . well, you’re super human and you better start teaching me your tricks!

Refried Bean and Fried Egg Tostadas
Mimi’s Fit Foods

Ingredients:
2 Mission Thin corn tortillas
nonstick cooking spray
4 tablespoons fat free refried beans (I used Rosarita brand)
2-4 tablespoons Winter Salsa, see post for link (or salsa of your choice)
2 eggs
chopped cilantro for garnish, optional

Directions:
Preheat oven to 375 degrees. Spray corn tortillas (both sides) with nonstick cooking spray and place on a baking sheet. Bake tortillas for about 12-15 minutes, or until desired doneness/browning/crispness is reached.

While tortillas are baking warm refried beans in a saucepan on stovetop over low-medium heat. Cook until heated through.

Meanwhile, prepare to cook your egg. Heat a skillet over medium heat. Spray with nonstick cooking spray. Break your egg gently in to the pan and lower your heat to low. Cook the egg until the whites and yolk reach the desired consistency (usually this means that the whites are firm and the yolk is thick but not firm . . . offering that runny consistency). Repeat with second egg (unless your pan is big enough to cook both at the same time).

Assemble your tostadas. Put 2 tablespoons refried beans on each tostada, followed by 1-2 tablespoons of Winter Salsa, an egg, and garnish with cilantro.
Enjoy!

Serves 1 (2 Tostadas Per Serving).

Winter Salsa

June 21, 2016April 28, 2018Leave a comment

Well folks! I’m finally returning back to my blog. Adjusting to life with two children was a little more challenging for me than I thought it would be. So, the blog just never made it on the to-do list. I’m feeling much more adjusted to life now days and am creating/trying new recipes again. Yay! So . . . without further ado, let’s get back into it with salsa! Salsa that tastes fresh, even in the winter months.

I love salsa! That’s no secret if you peruse the blog here. I definitely prefer fresh salsa over the store-bought stuff. Sometimes that just gets tricky in the winter months since the tomatoes are just not in season and lacking in flavor. I mean, let’s be honest . . . we only get the good garden-fresh tomatoes a few months out of the year. So, what can we do the other nine?

Surprisingly, I whip up this salsa from canned tomatoes and jalapeños. I pair the canned stuff with fresh cilantro and onions. The salsa is AMAZING and full of rich tomato flavor. My husband tells me that it tastes just like the salsas found in authentic Mexican restaurants. You know . . . when you get served the chips and salsa when you are seated.

Perhaps that is all you need to know. But, more importantly, you can still make salsa during the winter months or when you just don’t have fresh tomatoes handy. This salsa is good year round.

Enjoy!

Winter Salsa
Mimi’s Fit Foods

Ingredients:
2 (15-ounce) cans diced tomatoes
1 tablespoon canned jalapeños
1 onion, roughly diced
1/4 – 1/2 cup cilantro (depending on your taste preference), roughly torn
juice of 1 lime
salt & pepper to taste (I do about 1/2 tsp. salt, 1/4 tsp. pepper)

Directions:
Put all ingredients in a food processor. Pulse until salsa is “chopped” up to desired consistency (anywhere from 5-10 pulses).

Gluten Free Blender Banana Muffins

August 25, 2014April 28, 2018Leave a comment

These muffins are seriously killer! I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes. But, these are a real keeper. They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy! All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.

Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!

As soon as your bananas get ripe and start getting those brown spots on their peels . . . . make these. Make these fast!

Gluten Free Blender Banana Muffins
Mimi’s Fit Foods
Adapted from My Sister-in-Law Becca via MOMables

Ingredients:
2 1/2 cups old fashioned rolled oats
1 cup plain nonfat Greek yogurt
2 eggs
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 medium, ripe bananas

Directions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray or line 12 muffin tins with cupcake liners.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.

Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Yields 12 Muffins.

Cherry-Coconut Greek Frozen Yogurt

July 31, 2014April 28, 2018Leave a comment

Cherry-Coconut Greek Frozen Yogurt | Mimi's Fit Foods I love sweet cherries. When the fresh, sweet cherries start to make an appearance in summer I always find something delicious to make with them (in addition to just snacking on them). This summer I went for frozen yogurt! I followed a recipe from Cookin’ Canuck, a healthy food blog that I love to follow (you just might want to check her stuff out too!).

Now, I know cherries aren’t everyone’s favorite. And truthfully, the only reason I know this is because my hubby isn’t the biggest fan. Before I married him, I couldn’t imagine anyone disliking sweet cherries. I still kind of think he’s tricking me and that he secretly loves them. Ha, ha! After all, he did like this frozen yogurt. I’m sure the coconut milk had something to do with it.

This recipe only has four easy ingredients. Cherries, light coconut milk, Greek yogurt, and honey. You mix it all together, throw it in your ice cream maker, and within no time you have fresh and creamy frozen yogurt. The blend of the cherries and coconut milk is AWESOME and I love that it’s sweetened with a little bit of honey.

I made this for a family function and cherry lovers and non-cherry lovers all ate their given portions. Hmmmmm…..A definite win! I must add that this version of frozen yogurt is extra yummy with Dark Chocolate Magic Shell drizzled over the top. I mean, cherries and chocolate are one of those pairs that were meant to go together. Just sayin’!

The hardest part . . . waiting the 25 minutes it took to “freeze” before we could eat it. Just ask these two cutie pies!

Hard to Wait for Frozen Yogurt | Mimi's Fit Foods

Cherry-Coconut Greek Frozen Yogurt
Mimi’s Fit Foods
Adapted from Cookin’ Canuck

Ingredients:
1 (14 oz) can light coconut milk
1 1/2 cups non-fat plain Greek yogurt
1/4 cup + 3 tbsp honey
3/4 lb. fresh cherries, pitted

Directions:
In a large bowl or measuring pitcher (for easy pouring), whisk together the coconut milk, Greek yogurt and honey. Cover and refrigerate for 1 hour.

Place 3/4 of the pitted cherries in a blender or food processor and blend until almost smooth. Stir the pureed mixture into the yogurt mixture.

Pour the yogurt mixture into an ice cream maker and process according to the manufacturer’s instructions.

Chop the remaining cherries. When the frozen yogurt is almost finished processing, add the chopped cherries to the mixture and finish processing.

Serve immediately or place in the freezer in an airtight container. If you freeze the mixture, warm it at room temperature for about 1 hour before serving.

Serves 8.

Dark Chocolate Covered Frozen Banana Bites

July 22, 2014April 28, 2018Leave a comment

As promised, I’m brining you some delicious and pretty healthy summer treat options using that delicious Homemade Dark Chocolate Magic Shell! These are seriously so amazingly delicious! Frozen banana offers such a creamy texture, if blind folded, I wonder if you would honestly think you were eating ice cream. So, to have it covered in chocolate . . . . yeah, pretty awesome!

These are a cinch to throw together. All you do is cut up your bananas, freeze them for a bit and then dip them in the Magic Shell. Since that Magic Shell takes all of about 2 minutes to complete, you can have you a delicious summer treat in no time.

I gotta tell you. . . sometimes I fear dipping stuff in chocolate because it seems like every time I do, it’s a disaster. The chocolate never sticks, and if it does, it looks like my two-year-old did it. I was THRILLED when I simply dipped my bananas, pulled them out, and found that they looked absolutely beautiful.

After dipping you can sprinkle them with other toppings if you want. My little babe is loving sprinkles as of late, so we did some with sprinkles just for fun. Think of how fun it would be to use sprinkles that are centered around a particular holiday (like red, white and blue for Independence day). Oh . . . so cute!

While I think these make for a perfect summer treat or snack, don’t be thinking that they wouldn’t be good year-round. Oh, I’ll be making these quite often . . . regardless of the season. I’ve been using these babies for a quick fix when I’ve wanted a treat. You know . . . instead of running out for a triple sundae, or sneaking a full size candy bar, I’ve just popped one of these Banana Bites in my mouth and my treat fix has been cured. My banana bites are slowly disappearing, but I’m happy to report that my waist size isn’t growing. LOL!

Go! Make you some Frozen Banana Bites! You’ll be glad you did.

Dark Chocolate Frozen Banana Bites
Mimi’s Fit Foods
Adapted From Gimme Some Oven

Ingredients:
3 medium ripe (but not soggy) bananas
1 batch Homemade Dark Chocolate Magic Shell (follow link in blog post)
popsicle sticks
sprinkles, optional

Directions:
Cut the bananas into six equal bite-sized pieces. Place on a foil- or parchment-covered baking sheet. Then poke them with the popsicle sticks. Freeze for at least 2 hours or until frozen.

Remove and dip each banana in the magic shell until covered. (I used a tall jar . . . the one pictured in the Magic Shell post . . . so that it would be easier to dip.) Sprinkle with sprinkles, if desired, and place back on cold baking sheet until dried.

Serve immediately or re-freeze.

Yields 18.

Homemade Dark Chocolate Magic Shell

July 16, 2014April 28, 20182 Comments

Here’s a sweet, little indulgence you may want to add to your recipe box. It’s made with dark chocolate chips (and we’ve all heard how healthy dark chocolate is, right!?) and coconut oil. That’s it. It’s dangerously easy to make and it adds just a little special touch to your frozen treats (you know . . . frozen yogurt or frozen fruit).

When my parents bought Magic Shell when I was a kid, I thought it was the cat’s meow! I was so fascinated with how it would harden up when poured over my ice cream. I loved the stuff. This homemade version does EXACTLY that, but it tastes WAY better. I also love that I was able to make it with dark chocolate.

Stay tuned . . . I have a couple “healthy” summer treats headed your way where I’ll put this Homemade Dark Chocolate Magic Shell to good use.

Homemade Dark Chocolate Magic Shell
Mimi’s Fit Foods
Adapted from Gimme Some Oven

Ingredients:
1 cup dark chocolate chips (mine were 63% cacao – brand was E Guittard)
2 tablespoons virgin organic coconut oil

Directions:
Stir together chocolate chips and coconut oil in a large microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.
Serve with ice cream or fruit. Can be covered and stored at room temperature (not in a refrigerator) for up to 1 month.

Serves 11.

Lime Kissed Fruit Salad

July 9, 2014April 28, 2018Leave a comment

Lime Kissed Fruit Sald | Mimi's Fit Foods

With it being summer and having all this lovely fruit in season, fruit salads are all the craze! I absolutely love eating fresh fruit in the summer and find that it makes a delicious, light, and beautiful side dish to almost any meal. That being said, this has become my most favorite way to serve it as of late!

This fruit salad is oh-so-simple, takes very little time, and seriously takes that fresh fruit up a gazillion notches to SUPER awesome! I’ve been toting this fruit salad to family and friend BBQ’s all summer long and every. single. time. I am asked how to make it because everyone is drooling over every bite.

I’ve found that the fruit options are endless. I typically make it with whatever fruit I have on hand or with whatever fruit I am in the mood for. Being summer . . . there is usually melon and strawberries in it for sure. Then, I add others. You can change things up to your liking.

One little note that I must mention is that you should not “dress” this salad until it is time to eat it. It only lasts a couple of hours before going “mushy” and gets all juicy. (I mean, the mushy and juicy fruit is still to-die-for, but you know . . . not the most optimal to serve.)

All I’m saying is that if you want to be praised for your little-to-no-effort salad, this is it folks! Make it for your next BBQ. Or, if you don’t have a BBQ, make it for yourself. You’ll be in heaven! And, keep it in mind for the fall/winter months too because it’s even delicious with canned fruit. No kidding!

Lime Kissed Fruit Salad
Mimi’s Fit Foods
Adapted from Mel’s Kitchen Cafe

Ingredients:
3 cups watermelon, cubed
2 cups strawberries, quarters
1 cup grapes, halved (red or green)
1 (11 ounce) can mandarin oranges, drained well
1 banana sliced
zest from one lime
2 tablespoons honey

Directions:
Combine the fruit in a medium-large serving bowl. Add the lime zest and gently toss.
Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Honey-Glazed Carrots

June 20, 2014April 28, 20181 Comment

Here is a tasty vegetable side dish that goes well with SO many main dishes! When I was growing up, my mom would sometimes make cooked carrots that simmered in brown sugar and butter. Oh, they were soooo good! I mean, no wonder! Sugar and butter? Yeah . . . that explains it all.

Needless to say, they definitely weren’t the healthiest, despite that they were a vegetable side dish. Well, this recipe brought those childhood memories to life. While this is a much healthier way to prepare the carrots, you’ll find that the sweetness of the carrots is intensified and boring carrots are made exciting. We gobbled these up when I made them and I plan to put them in the vegetable rotation. After all, my sweet toddler does have carrots at the top of her favorite food list. And, now we do too!

Honey-Glazed Carrots
Mimi’s Fit Foods
Adapted from America’s Test Kitchen

Ingredients:
1 pound baby carrots, sliced in half
1/3 cup low-sodium chicken broth
slat and pepper
1 1/2 tablespoons honey
2 teaspoons light butter (I used Land of Lakes)

Directions:
Bring the carrots, broth, and 1/4 teaspoon salt to a simmer in a 12-inch nonstick skillet over medium-high heat. Cover, reduce the heat to medium, and cook until the carrots are almost tender, about 5 minutes.

Uncover, increase the heat to medium-high, and simmer rapidly until the liquid measures about 2 tablespoons, 2 to 3 minutes. Stir in the honey and butter and continue to cook, stirring often, until the carrots are completely tender and the sauce has reduced to a light golden glaze, about 4 minutes.

Off the heat, season with salt and pepper to taste, and serve.

Serves 4.

Rosemary, Garlic and Lemon Chicken Kabobs

June 11, 2014April 28, 2018Leave a comment

Grilling season is in full swing and these kabobs were one of the very first things we threw on the grill this summer. They are so, so, SO good. The flavors are summery fresh and they all meld together incredibly well. We’re talking rosemary, garlic and lemon! Amazing! There’s plenty of each of these ingredients in the marinade, so there is no lack of flavor whatsoever.

And, if that isn’t convincing enough, the chicken is incredibly moist (so long as you don’t over cook). The base for the marinade is buttermilk and while it provides nice tang, it also makes that chicken nice and juicy!

We like to add bell peppers and red onion to our kabobs. There are various opinions on whether you should grill your veggies separate from your meat. The main argument for this is so that you can cook each to the level of doneness you prefer since they rarely get done at the exact same time. I am not picky with the level of doneness on my veggies (I find that they’re slightly still crisp once the chicken is done . . . and I love them like that anyways), so I combine my meat and veggies on the same skewer. Plus, I think it looks prettier. However, if you’re one that likes your veggies cooked to a perfect doneness (per your opinion), then put your meat and veggies on separate skewers.

You seriously gotta make these this summer. Probably more than once! Again, they are so, so, SO good!

Rosemary, Garlic and Lemon Chicken Kabobs
Mimi’s Fit Foods
Adapted from America’s Test Kitchen

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1 1/4-inch pieces
3/4 cup lowfat buttermilk
2 tablespoons minced fresh rosemary
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons grated lemon zest, plus
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1-inch pinches
1 large red onion, cut into 1-inch squares
lemon wedges (for serving)

Directions:
Pepare marinade by combining buttermilk, rosemary, olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper in a small-medium bowl. Whisk to combine.

Combine the chicken and marinade in a large zipper-lock bag, press out the air, and seal the bag tightly. Toss to coat the meat and let marinate in the refrigerator for at least 1 hour or up to 6 hours, flipping the bag occasionally.

Thread the marinated chicken, peppers, and onion onto 12 skewers in an alternating pattern, then brush with leftover marinade.

Prepare grill. IF USING A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot. Turn all the burners to medium-high. IF USING A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter three-quarters full with charcoal briquettes. When the coals are hot, pour them in an even layer over the grill.

Set the cooking grate in place, cover, and heat the grill until hot.

Clean and oil the cooking grate. Place the kabobs on the grill and cook, turning as needed, until the chicken and vegetables are lightly charred on all sides and the chicken registers 160 to 165 degrees on an instant-read thermometer (or until juices run clear), 8-12 minutes.

Transfer the kabobs to a platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve with lemon wedges.

Serves 6.

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