You work five days a week, have long days and are juggling family as well. So to help make things easier, how about cooking up some easy-to-fix meals that are delicious and quick to make? These all feature chicken and turkey which are lean meats that can be the staple for many healthy recipes. Here are some healthy recipes from my Fitness Answer Workout Plan:
SUNDRIED TURKEY TOMATO SALAD
1-6 oz. can of turkey
¼ cup of jarred sun dried tomatoes in olive oil
¼ cup of sliced black olives
3 cups of endive salad, cleaned and chopped
2 tbsp. of balsamic vinegar
Mix turkey, sun dried tomatoes and black olives together in bowl.
Serve on top of endive salad and top with 2 tbsp. of balsamic vinegar.
STIR FRY CHICKEN FLORENTINE
3 tbs. olive oil
½ pound of chicken breast, cut into strips
½ cup chopped broccoli
½ cup red bell pepper strips
10 oz. package of fresh spinach
1/2 cup of jarred bruschetta spread
Stir fry chicken in large skillet with olive oil, add bruschetta, broccoli and peppers and stir fry for about 5 minutes. Add the spinach. Cover the pan and steam over medium heat for 2 minutes. Mix together and serve.
Makes 4 servings
CHICKEN APPLE PECAN SALAD
6 ounces of cooked chicken breast cut into cubes
½ cup of chopped celery
¾ cup of chopped green apple
2 oz. of chopped pecans
1 tbs. of raisins
½ cup of Greek or low-fat plain yogurt
In medium bowl, stir together chicken, celery, apple, pecans and raisins. Fold the yogurt in gently and toss gently to coat.
CHICKEN FAJITAS W/ FAT FREE SOUR CREAM AND LITE CHEESE ON A WHOLE WHEAT PITA
• 4 6 oz. chicken breasts, diced
• 2 tbsp. of olive oil
• 1 bunch of cilantro, cleaned and trimmed
• ½ cup of sliced red bell peppers
• ½ small yellow Spanish onion, diced
• ¼ cup of Monterrey Jack cheese
• Greek yogurt
• 4 small low-carb whole wheat tortillas
• Salsa
In large skillet stir fry chicken in olive oil until tender, cover and set aside. Add onions, peppers and cilantro. Fill each pita with chicken and pepper/onion mixture. Garnish with a dollop of Greek yogurt, cheese, and salsa.
Makes 4 servings, serve with side salad with balsamic vinaigrette.
FAJITA SALAD
• 6 oz. chicken breasts, diced
• 1 tbsp. of olive oil
• 1 bunch of cilantro, cleaned and trimmed
• ¼ cup of sliced red bell peppers
• ¼ small yellow Spanish onion, diced
• ¼ cup of Monterrey Jack cheese
• 1 small avocado peeled, cored and sliced
• Greek yogurt
• 2 cups of Romaine lettuce
• Salsa
In large skillet stir-fry chicken in olive oil until tender, cover and set aside. Add onions, peppers and cilantro. Pour over bowl of romaine. Add in cheese and avocado. Garnish with a dollop of Greek yogurt and salsa.
Joanne Sgro is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training. Joanne's fitness plans and recipes are available globally on her website www.fitnessanswer.com. She resides in the Phoenix, AZ area with her fiancé, where she runs her personal training business, Fitness Answer, LLC.