Herb Roasted Chicken Breast With Butternut Squash

Herb Roasted Chicken with Butternut Squash - Mimi's Fit Foods

This dish SCREAMS fall!  We’re talking herbs, chicken and squash.  Butternut squash . . . my fave!  Everything here has a nice, fresh rosemary undertone while letting all the natural flavors of each ingredient shine through.  The chicken also has a nice apricot glaze which complements the rosemary and squash beautifully!  This meal comes together quick and I am a big fan of quick these days!  I love that I can cook my protein and my carbohydrate at the same time and all I have to do is prepare a veggie while the main stuff is in the oven.

This meal would be good whenever, but we had it on a nice fall evening and we definitely left the dinner table feeling all nice and cozy inside.

Herb Roasted Chicken with Butternut Squash2 - Mimi's Fit Foods

Herb Roasted Chicken Breast with Butternut Squash
Adapted from Self

4 skinless, boneless chicken breasts (1 pound total)
2 tablespoons chopped fresh rosemary, divided
salt, to taste
pepper, to taste
1 pound peeled, seeded and cubed butternut squash
1 1/2 teaspoons extra virgin olive oil, divided
3 small sweet onions, quartered
3 teaspoons balsamic vinegar, divided
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
1 teaspoon minced ginger
1 clove garlic, minced

Position rack in the lower third of oven; heat oven to 400 degrees.  Season chicken with 1 tablespoon chopped rosemary, salt and pepper.

In a bowl, toss squash with 1 teaspoon olive oil, salt and pepper.

In a second bowl, toss onions with 2 teaspoons vinegar and 1/2 teaspoon olive oil.

Coat a rimmed baking sheet pan with cooking spray.  Place chicken on pan; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tablespoon chopped rosemary.

Roast 15 minutes.  While roasting, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar in a small bowl.  After the first 15 minutes of roasting brush the apricot-mustard sauce on chicken and continue roasting until chicken’s internal temperature reaches 165 degrees, about 10 to 15 minutes more.

Divide chicken and veggies among 4 plates and garnish each with a sprig of rosemary if desired.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  211.8
Protein:  24.4g
Carbs:  22.9g
Fat:  3.5g (0.4g = Sat.)
Fiber:  4g
Sugars:  8.3g

Polynesian Salad With Shrimp and Pineapple Vinaigrette

Polynesian Salad - Mimi's Fit Foods

I’m back!  I’ve been on a little (well, kinda huge to our little family) vacation to none other than Hawaii.  This was our first “big” vacation with the baby in tow, and we managed to get through the airport, survive the flights, and have a wonderful time on the island of Oahu.

Hawaii-Mimi's Fit Foods

While this was my view every day from our beach house, I also tried some delicious food (of course!).  One of the spots we frequented was a burger spot in Laie called Seven Brothers and I got myself a salad on our first visit.  The cashier said it was the most popular salad on the menu, so I ordered the Polynesian Salad.  You guys!  It was sooooo good!  In fact, I loved it so much that I had it three times while I was in Hawaii and it was what I chose for my “last meal” before I flew home.  I’m not trying to be dramatic, but I seriously couldn’t get enough of the yummy salad.

So, while I enjoyed my “last meal” I carefully studied the salad and its flavors so I could try to recreate it at home.  I’ve done it, my friends!  I’ve seriously done it!  When I sat down to eat this for dinner I could almost hear the waves crashing in the background . . . it took me right back to Laie.  It has fabulous texture thanks to the crunch you get from the carrots, cabbage, and nuts.  It also has a balanced sweetness with the grilled pineapple and the coconut.  And the dressing . . . yeah, this is what takes it over the top.  It has a distinct pineapple taste with a slight edge of sophistication because of Blue Cheese.

The Seven Brothers restaurant does not serve their salad with shrimp (although you can add fish to your salad if you want), but I thought shrimp was the perfect addition for a healthy protein.  It was a fabulous compliment to the sweet pineapple flavors found throughout.

Again, I’m not trying to be dramatic, but this salad is absolutely amazing.  I know it doesn’t scream “Autumn,” so perhaps you might think the timing of putting it on the blog is a little off, but it is the BEST thing I could bring home to you all from Hawaii (trust me . . . you would WAY rather have this than one of those cheap key chains from the Swap Meet).  You’re going to love it and so will everyone else who gets a taste.


Polynesian Salad With Shrimp and Pineapple Vinaigrette 

For the Salad:
12 cups (or 16 oz.) mixed greens (I used a Spring mix)
3 medium carrots, chopped fine
2 cups red cabbage, chopped fine
6 fresh pineapple rings, 1/4 thick
24 ounces shrimp, peeled and deveined
2 1/2 oz. macadamia nuts, toasted
1/2 cup, plus 2 tablespoons shredded coconut

For the Dressing:
1/2 cup pineapple juice
3 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons agave (or honey)
1/2 teaspoon freshly grated ginger root
2 tablespoons blue cheese crumbles
salt and pepper to taste

For the salad:
Combine mixed greens, carrots, and cabbage in a large bowl.  Set aside.

Prepare grill by heating to medium (I used an indoor grill, AKA my George Foreman).  Oil grill grates.  Place pineapple on grill and grill for approximately 3-5 minutes per side, until tender and golden.  Remove from grill and cut into chunks.

If desired, season shrimp with salt and pepper (to taste).  Place on grill and grill for approximately 2 minutes per side, or until shrimp is completely pink/white and it curls up a bit.  Remove from grill and set aside.

If serving for a large crowd, wait for pineapple and shrimp to cool to room temperature and then gently toss with mixed greens.  Add toasted macadamia nuts and coconut and evenly toss.  Serve with dressing.  (Recipe makes enough for 6 good sized dinner portions and would probably serve at least 10-12 people as a side dish.)

If serving individual plates (which I mostly do at home), place approximately 3 cups of greens on a plate, top with pineapple chunks (from one ring), approximately 4 ounces of shrimp (which was about 8-10 of my medium shrimp), 1 tablespoon of nuts, and 2 tablespoons of coconut.  Serve with 2 1/2 tablespoons of dressing.

Serves 6.

For the Dressing:
Put all ingredients in a blender or food processor and process until smooth.

Serves 6.

**Notes about this salad:  The macadamia nuts are high in calories.  If you omit them altogether, you’ll save yourself 80 calories and 9 grams of fat per serving.  They aren’t the healthiest nut to have around, but they are truly Hawaiian so I left them in the recipe.  Omit them if you’re really watching your food intake.  Also, I used fresh pineapple, but I’m sure canned would work in a pinch (and for the dressing you can use the drained pineapple juice from the can).  

Nutritional Information
Salad & Dressing (Per Serving = 1/6 of the Recipe)
Calories:  402.8
Protein:  29.7g
Carbs:  27.2g
Fat:  20.6g (7.4g = Sat.)
Fiber:  6.7g
Sugars:  17g

Nutritional Information
Salad Only (Per Serving = 1/6 of the Recipe)

Calories:  336.7
Protein:  28.6g
Carbs:  22.8g
Fat:  15.2g (6.3g = Sat.)
Fiber:  6.6g
Sugars:  14.2g (all natural sugars)

Nutritional Information
Dressing Only (Per Serving = Approx. 2 1/2 Tablespoons)
Calories:  66
Protein:  1.1g
Carbs:  4.4g
Fat:  5.4g (1.1g = Sat.)
Fiber:  0g
Sugars:  2.9g

Sweet Mustard and Rosemary Chicken

Sweet Mustard and Rosemary Chicken - Mimi's Fit Foods

Mmmmmmm!  This recipe is yummy to have any time, but it was so perfect for an Autumn dinner.  It’s that combination of sweet and spicy and then topped with fresh herbs.  This chicken definitely has a mustard flavor, but I dare say that it’s perfectly balanced (and toned down) with the aid of maple syrup and brown sugar.  It cooks for less than 30 minutes and then you top it with the magical power of fresh rosemary!  Yeah, I said magical!  The rosemary makes ALL the difference in this recipe and it’s a MUST!  It brings the chicken to an entirely different level . . . . a magical level.

When I first saw the recipe I knew I had to try it.  Not only were the reviews awesome, but mustard is such a low-calorie condiment.  I knew that if I was going to make chicken with a sauce that wouldn’t pack on the extra calories, this was going to be a good one!

We ate this alongside Cheesy Cauliflower Quinoa, but it’s simple enough to be eaten with any typical side dish (baked potatoes, rice, etc.).  I loved how quickly this came together and I’m guessing we’ll be eating a lot more Sweet Mustard and Rosemary Chicken in the weeks/years to come!

Sweet Mustard and Rosemary Chicken
Slightly Adapted from Mel’s Kitchen Cafe

3/4 cup spicy brown mustard (I used French’s)
1/4 cup pure maple syrup (I used Grade B)
2 tablespoons packed light brown sugar
1 tablespoon plus 2 teaspoons red wine vinegar
2 pounds skinless chicken breasts (4-8 depending on size)
salt and pepper
fresh rosemary for garnish

Preheat oven to 425 degrees F.  Lightly coat a 9×13-inch pan with cooking spray.

In a small bowl or liquid measuring cup, whisk together the mustard, maple syrup, brown sugar and red wine vinegar.  Set aside.

Arrange the chicken in the prepared baking dish with the chicken pieces not touching – just a little space between each.  Liberally salt and pepper both sides of each chicken breast.

Pour the sauce mixture over the chicken, lifting the chicken here and there to allow the sauce to spread underneath the chicken.  Bake for 15 minutes.  Remove the pan from teh oven and carefully spoon some of the sauce from the bottom of the pan onto each chicken breast.  Cook for 8-12 minutes more until the sauce is bubbly and the chicken is cooked through (will register 165 on an instant read thermometer).  Don’t over bake!  Just get that chicken perfectly nice and juicy.

Remove from the oven and sprinkle with freshly chopped rosemary.  Serve immediately.

Serves 8.

Nutritional Information (Per 4-Oz. Serving)
Calories:  171.3
Protein:  25.9g
Carbs:  9.6g
Fat:  1.1g (0g = Sat.)
Fiber:  0g
Sugars:  9.6g

Baked Corn Dogs

Baked Corn Dogs - Mimi's Fit Foods

Oh my word!  Sorry for my absence the past week!  I was traveling, but had still hoped to get my recipes posted and it just didn’t happen.  So, why not apologize for my delay with corn dogs!  Yes, I love corn dogs.  (Have you ever tried one at Disneyland?  They are INCREDIBLE!)  I rarely eat them though because they come fried like 99.9% of the time.  Unless . . . . we make them ourselves at home.  I stumbled across this recipe a couple summers ago and gave them a whirl.  I’m not gonna lie.  I think these are SO much better than the typical, fried corn dogs.  They’re worth the extra amount of work, which really isn’t much, and they are WAY healthier for us.  I’ve taken them to family BBQ’s (reheating them on the grill) and they are a gobbled up in no time.  Definitely a crowd pleaser among adults and children alike.

I usually buy Turkey Franks.  I’ve bought the Jennie-O brand (70 calories per dog) and the Ball Park-All White Turkey brand (only 45 calories per dog).   Both yield tasty results.  (If you’re not trying to be super-duper healthy I will tell you that the Nathan’s All-Beef Hot Dogs are the yummiest, but you’ll pay for it with extra calories as they come in at 170 calories per dog.)

The dough is a cinch to pull together.  The only trick is to make sure you allow enough time for it to rise, so plan accordingly.  Once the dough is risen it takes maybe ten minutes to roll it out and wrap around your hotdogs and then you just bake them.  The dough has a nice, sweat corn taste to compliment the hotdogs and I personally love to dip the finished corn dogs in spicy mustard (it’s high in flavor and low in calories).

Sometimes I cut some of the hotdogs in half (crosswise) before I wrap the dough around them so that there are little ones for the kids.   We eat these at record speed every time I make them.  I’m pretty sure you will too.

Baked Corn Dogs
Adapted from The Food Network

1 cup reduced-fat milk
2 1/4 teaspoons instant yeast (like SAF)
2 tablespoons extra-virgin olive oil
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
3/4 cup whole wheat flour, plus more for dusting and kneading
1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
12 reduced-fat hot dogs (I used Ball Park Turkey Franks)
1 large egg, beaten

Warm the milk to about 110 degrees; pour into mixing bowl. Sprinkle in the yeast and let soften for about 2 minutes.  Add in the olive oil, brown sugar and cornmeal and mix until it just comes together.   Add the flour, salt, baking soda and cayenne pepper; mix to make a sticky dough.

With a dough hook, knead the dough in the mixer for about 2 minutes, adding more flour if needed, until a smooth but still slightly tacky dough forms.  (Alternately you can turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.)  Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog, about 2 inches deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 12 pieces. With your palms, roll each piece into a 10 to 12-inch length. Wrap each piece around a hot dog, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg. Bake until golden, 15 minutes.

Serves 6

Nutritional Information (Per Serving = 2 Corn Dogs)
Calories:  335
Protein:  19.3g
Carbs:  51.3g
Fat:  6.7g (1.2g = Sat. Fat)
Fiber:  4g
Sugars:  8.3g

Peach and Blue Cheese Chicken Pizza With a Balsamic Reduction

Peach and Blue Cheese Chicken Pizza - Mimi's Fit Foods

Peaches are full-on in-season right now and we’re LOVING them at our house.  We eat them a lot for snacks, but we also like to turn them into meals too.  If you’re looking for a more sophisticated pizza, this is totally for you!  It’s sooooo yummy.  This pizza is topped with chicken, fresh peach slices, and blue cheese.  The drizzle of tangy balsamic reduction makes the most perfect balance to the sweet summer fruit.   And guess what!?  My little baby even ate it (I totally thought the blue cheese would throw her off, but she didn’t even balk at it)!  This makes for a great late-summer or early-fall dinner and is a fabulous way to use those delicious orchard peaches.

I used my easy whole wheat pizza dough for the crust, but the original version of the recipe used a prebaked thin pizza crust (such as Boboli).  I’ve tried it both ways, and I prefer to make my own crust because it is WAY cheaper, tastes fresher, and I know exactly what’s in it.  But, when I’m a little lazier than usual and I’ve remembered to grab it at the store, I resort to Boboli (although the easy pizza dough recipe here is seriously EASY).

Peach and Blue Cheese Chicken Pizza With a Balsamic Reduction
Adapted from Cooking Light

For the Dough:
2 1/2 cups whole wheat flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon instant yeast
1 tablespoon lecithin
1 cup hot water (as hot as you can get it out of your tap)

For the Pizza:
1 1/2 teaspoons extra-virgin olive oil
1 cup shredded part-skim mozzarella cheese, divided
1 pound shredded cooked chicken breast
1/2 cup crumbled reduced-fat Blue Cheese
1 medium unpeeled peach, thinly sliced
1/2 cup balsamic vinegar

For the dough:
Mix dry ingredients.  Add lecithin and water.  Mix in until dough combines, approximately 1 minute and check for consistency (use your dough hook on your mixer).  Dough should be a little sticky.  If dough is too dry, add more water.  Mix for 5 minutes on a medium speed (this will knead your dough).

Using a rolling pin, roll into your desired shape and place on a lightly greased pizza stone (or cookie sheet).   (Lately, I like to roll mine into a rectangle because it fits nicely on my rectangle pizza stone or on a cookie sheet.  However, I sometimes roll into a circle and use my round pizza stone too.)  Your crust is now ready to put all your toppings on.  You do not have to wait for this dough recipe to do any rising.  Awesome!

For the Pizza:
Preheat oven to 400 degrees.  Brush the extra-virgin olive oil evenly over crust.  Top evenly with 1/2 cup shredded mozzarella cheese, chicken, Blue cheese, and peach slices.  Top with remaining 1/2 cup mozzarella.  Bake in 400-degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.

While pizza is cooking, place vinegar in a small saucepan over medium-high heat; cook until reduced to about 2-3 tablespoons (about 5-7 minutes).  Drizzle balsamic reduction evenly over pizza.

Cut into 12 equal pieces.

Serves 6.

Nutritional Information (Per Serving = 2 Slices)
Calories:  373.6
Protein:  29.8g
Carbs:  46.7g
Fat:  8.6g (4.0g = Sat.)
Fiber:  6.9g
Sugars:  5.7g

Easy and Simple Cheeseburger Pizza

Easy and Simple Cheeseburger Pizza - Mimi's Fit Foods

You need another easy-peasy (and cheesy) week-night meal, don’t you!?  I think we can NEVER have enough of these recipes.

This recipe is definitely tasty, but it isn’t going to blow-your-socks off.  I debated on sharing it because (A) – the pictures don’t make it look super pretty and (B) – it’s pretty simple in taste.  However, I decided to share it with you because it’s super easy to throw together, the simple taste fits virtually all palettes, and the short ingredient list is all stuff that I always have on hand.  These reasons are truly why this even got put on the menu one night.  I was tired and hadn’t really thought about dinner until, well, it was time to eat.  I scrambled for something easy and fast and this is what came out of it.  My little Evie Doll ate it like it was her new favorite food and Beau and I enjoyed it just fine too.  I gotta be honest and tell you that I was glad there were leftovers because that made lunch the next day a slam dunk!

I used my easy whole wheat pizza dough recipe for the crust.  I love this recipe because it requires no rising time.  And, when I don’t think of making dinner until the last second, this is perfect since I don’t have time to wait hours for dough to rise.  Lately when I make pizza I’ve been rolling it in a rectangular shape to fit my rectangular pizza stone (or a cookie sheet).  I can cut it into equal sections and it seems easier to cut up for my baby.  However, you can totally make it round too.

If you feel up to it and have more energy than I did the night I made this, you can definitely make your pizza more snazzy by adding chopped tomatoes, onions, and maybe even chopped pickles when it comes out of the oven.  But, if you’re like me most nights . . . making it as written will usually win you some smiles without a whole lot of effort.

Easy and Simple Cheeseburger Pizza
Mimi’s Original

For the Dough:
2 1/2 cups whole wheat flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon instant yeast
1 tablespoon lecithin
1 cup hot water (as hot as you can get it out of your tap)

For the Pizza:
3/4 cup Marinara/Tomato Sauce
(you can also us a canned spaghetti sauce like Prego Heart Smart)
1 cup reduced fat shredded cheese  (I used 4 cheese Mexican blend)
1 pound lean ground beef, cooked and drained

For the dough:
Mix dry ingredients.  Add lecithin and water.  Mix in until dough combines, approximately 1 minute and check for consistency (use your dough hook on your mixer).  Dough should be a little sticky.  If dough is too dry, add more water.  Mix for 5 minutes on a medium speed (this will knead your dough).

Using a rolling pin, roll into your desired shape and place on a lightly greased pizza stone (or cookie sheet).   (Lately, I like to roll mine into a rectangle because it fits nicely on my rectangle pizza stone or on a cookie sheet.  However, I sometimes roll into a circle and use my round pizza stone too.)  Your crust is now ready to put all your toppings on.  You do not have to wait for this dough recipe to do any rising.  Awesome!

For the Pizza:
Preheat oven to 400 degrees.  Spread marinara/tomato sauce all over dough, reaching to the sides.  Top with 1/2 cup of cheese, crumbled ground beef, and the remaining 1/2 cup of cheese.

Bake in 400-degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.

Cut into 12 equal pieces.

Serves 6.

Nutritional Information (Per Serving = 2 Slices)
Calories:  375
Protein:  28.7g
Carbs:  45g
Fat:  10.1g (4.5g = Sat.)
Fiber:  7.3g
Sugars:  6.7g

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce - Mimi's Fit Foods

I always love a good Asian-inspired meal, and this has seriously jumped to the top of my list of favorites at the moment.  I love this variation of lettuce wraps like I’ve never loved lettuce wraps before (and I kind of seriously love lettuce wraps . . . the proof is here and here).  This variation is, to no surprise, infused with Thai flavors.  We’re talking peanut sauce, lime, cilantro, fresh veggies, and chicken.  The texture is fabulous by offering a little bit of crunch thanks to those water chestnuts and butter lettuce.  These are fresh, flavorful, and left us wishing we had doubled the recipe!  My husband said, “When I think of a Food Network competition, these are what I imagine would come out of it.”  Yeah . . . I guess they are Food Network worthy according to the hubby.

The peanut sauce offers a genuine sweetness because of that yummy honey.  You can make it spicy if you prefer by adding extra Sriracha sauce.  I kept it mild so my little one-year-old wouldn’t complain.  Either way . . . you’re going to loooooove it!  This sauce is what really made these lettuce wraps super duper awesome!

We ate these with a side of brown rice.  The meal was perfect . . . well, better than perfect.

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce
Adapted Heavily from Bake Your Day

for the filling:
1 pound  cooked chicken breast, cubed
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
1 sweet bell pepper, diced (I used a yellow pepper)
4 green onions, sliced
1/2 cup carrots, cut in matchsticks (or shredded works too)
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (5-ounce) can sliced water chestnuts
1/2 cup cilantro, chopped
1 teaspoon Sriracha Sauce
1 teaspoon low sodium soy sauce

for the sauce:
1 tablespoon creamy, reduced fat peanut butter
1 tablespoon honey
1 1/2 teaspoon low sodium soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon ginger, freshly grated
1/4 teaspoon Sriracha sauce
2 teaspoons lime juice

for serving:
1 head of freshly washed lettuce leaves (I used butter lettuce)
chopped cilantro
fresh lime wedges (for lime juice)

Heat the olive oil over medium heat in a large non-stick skillet.  Sauté the yellow onion and bell pepper and 1/4 teaspoon of the salt until the vegetables are fragrant and soft, 7-10 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together, cover and refrigerate until serving.

To the veggies, add the green onions, carrots, garlic, chicken, and water chestnuts.  Stir and then add remaining salt, pepper, Sriracha, soy sauce and cilantro.  Stir well.  Allow the mixture to cook for 1-2 minutes more and remove from heat.

Serve the mixture in lettuce cups/leaves and garnish with the Sweet Peanut Sauce, additional chopped cilantro, and fresh lime juice.

Serves 5.

Nutritional Information Per Serving (Serving Size = 1/5 of the recipe)
Calories:  190.7
Protein:  20.9
Carbs:  14.8g
Fat:  5.9g (0.7g = Sat.)
Fiber:  2.3g
Sugars:  6.6g

Jalapeño Turkey Cheeseburgers with Guacamole

Jalapeno Turkey Cheeseburgers with Quacamole - Mimi's Fit Foods

You guys!  Labor Day weekend is this weekend and I know you totally need THE burger recipe for your BBQ.  I found it!  I truly did.  These are seriously so yummy!  We’re talking about taking a turkey burger to an elevated level with some simple spices, cheese, and quac.  I don’t know why I didn’t think of this combination for a turkey burger before, but I’m sure glad I found it.  There’s onion, garlic, fresh cilantro, smoky spices (cumin and smoked paprika), lime, and jalapeño in the turkey burger itself.  And then it gets topped with cheese and guacamole.  LOVE!  The jalapeño doesn’t make the burger spicy because you remove the seeds and membranes, but it packs GREAT flavor.

You’ve got to get these in before the grilling season ends.  I think Labor Day is a perfect excuse!  We had these on Fit Burger Buns with Easy Guacamole and we can’t wait to make them again.

Jalapeño Turkey Cheeseburgers with Guacamole
Adapted from Annie’s Eats

1 pound ground turkey
1/2 cup yellow onion, diced small
1/4 cup minced fresh cilantro
2 cloves garlic, mined or pressed
1 jalapeño, seeded, cored and minced
1 teaspoon ground cumin
3/4 teaspoon smoked paprika
juice of 1/2 lime
1/2 teaspoon kosher salt
1/2 teaspoon pepper

To serve:
Sliced Reduced Fat Cheese (I used Sargento’s Colby Jack)
Fit Burger Buns

Easy Guacamole

Heat grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 5 patties.

Cook the patties on the heated grill, about 3-4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced cheese.  Cook until an instant-read thermometer inserted in the center registers 160 degrees or until they are no longer pink.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns and 1 tablespoon guacamole (each).

Serves 5.

Nutritional Information (Per Burger)
Calories:  393.6
Protein:  28.6g
Carbs:  33.3g
Fat:  18.9g (7g = Sat.)
Fiber:  6.4g
Sugars:  3.3g

Grilled Chicken With Sweet and Spicy Cherry Sauce

Grilled Chicken With Sweet and Spicy Cherry Sauce - Mimi's Fit Foods

I love sweet cherries.  My heart seriously skips a beat when I start seeing sweet cherries in the grocery stores and fresh fruit stands.  I can just sit and snack on them all day.  I decided to hit Pinterest up for some different uses of this awesome fruit and I found this gem.  Since sweet cherries are usually found in sweet recipes, I thought it would be worth a try to use them in a savory type of way.  Besides, I’m also always looking for more low-calorie ways to dress up chicken.

I was NOT disappointed with the outcome of this recipe at all!  This took a boring piece of grilled chicken to an exciting piece of chicken that bursts with flavor.  The sauce is slightly spicy, but also leaves a trace of sweetness behind.  Besides the fact that it’s yummy, isn’t it pretty?  I would totally serve this to guests on a summer evening.  It would be so perfect.

Grilled Chicken With Sweet and Spicy Cherry Sauce
Recipe Adapted From  Health.com

cooking spray
1 cup chopped & pitted sweet cherries
1/4 cup red cooking wine (I used Sherry)
1 garlic clove, minced
1/8 teaspoon cumin
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 tablespoon fruit preserves (I used Strawberry)
4 (4-ounce) skinless, boneless chicken breast halves

Prepare your grill to a medium heat.  Then lightly spray the grill rack with cooking spray (sometimes this creates flames, so I often times take a paper towel sprayed with cooking spray and wipe it on the grill rack).

Lightly crush cherries in a small saucepan.  Add the cooking wine and the next 6 ingredients (through preserves).  Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.

Grill chicken, covered, for 4 minutes on each side or until it is cooked through (if you have a thermometer, I cook mine until the temperature reaches 165 degrees).  Serve topped with cherry sauce.

Serves 4.

Nutritional Information (Per Serving)
Calories:  189
Protein:  27g
Carbs:  9g
Fat:  3g (1g = Sat.)
Fiber:  1g

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken - Mimi's Fit Foods

Come on, now.  Who doesn’t love Orange Chicken?  I love this healthier version of it for a few reasons.  1 – It’s not deep fried and is made in the slow cooker.  This is fabulous because now that I’m a mom I’m kind of super tired by the time dinner time comes and goes and I really hate doing the dishes.  Throwing this meal in the slow cooker means I get to do it earlier in the day when I have more energy and when my baby is less fussy.  Plus, I always think it’s so nice to walk into the kitchen at dinner time and have a meal waiting for me.  2 – The orange flavor is awesome!  It really shines through.  The orange is not subtle, but takes a front seat.  3 – The chicken is nice and tender.  There are more reasons I love this dish, but those are my top three.

I made this fabulous Orange Chicken for some friends and one of them said, “I’ve never had Orange Chicken anywhere that tasted this good.”  That was music to my ears.  I was happy my guests loved it.  In the same breath, I was a little sad I didn’t have more leftovers.  I guess I’ll just have to make it again soon.

I served it over Soft and Fluffy Baked Brown Rice and we couldn’t have been happier.  (If you’re closely watching carbs and calories, a half serving of rice would be advisable here.  You’ll get some of your carbs and calories in the orange sauce, so decreasing your rice portion would make sense.)

Slow Cooker Orange Chicken
Adapted by Team T Adventures

2 teaspoons coconut oil
2 lbs. boneless, skinless chicken breastes, cubed
3 tablespoons whole wheat flour
4 large oranges
1 1/2 teaspoons balsamic vinegar
3 tablespoons ketchup
1/4 cup honey
1 1/2 teaspoons Sriracha

Heat coconut oil in a large pan over medium-high heat.  Place chicken in a large shallow bowl.  Sprinkle flour over chicken and toss to coat.  Transfer to cooking pan.  Brown chicken, then remove from heat and place in slow cooker.  Don’t worry about fully cooking chicken (it will finish in the slow cooker).

In a medium bowl, zest 2 oranges, then juice all 4.  Add vinegar, ketchup, honey, and Sriracha.  Whisk together to combine.  Pour sauce over chicken in the slow cooker.

Cook on low for 4 1/2 to 5 hours.

Serves 8.

Nutritional Information (Per Serving Without Rice)
Calories:  179.7
Protein:  23.7g
Carbs:  17.1g
Fat:  2.3g
Fiber:  0.4g
Sugars:  10.4g