Tag Archives: Healthy Meals

Healthy Chicken My-Way with Sundried Tomatoes and Mushrooms

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I know I have mentioned before how much my Husband and I love chicken. It’s the perfect ingredient for anything healthy….it can be difficult at times to have ideas for skinless chicken breasts especially when you want to keep it healthy, but still tasty.

I love to grill it and then accompany it with any vegetable I have in the house i.e. zucchini, eggplant, green beans, spinach, broccoli or of course fresh vegetables salad.
But then the fall comes along and you start feeling like you want to eat something warm and a little more; how can I put it heartfilling. So anyways, most fall/winter recipes include heavier ingredients and aren’t as healthy as one would like. I find it though easy because I just like to throw whatever vegetable I find in my fridge that I could also use in a salad raw, and cook it. In this case I had sliced mushrooms (I love to add those raw to a green vegetable salad), and some sundried tomatoes in olive oil. Perfect I knew exactly what I could do so here the recipe follows.
Enjoy this heart-warming meal you can accompany it with other vegetables, roasted potatoes, or with brown rice, quinoa, cous-cous, and whole grain pasta. You pick that.

Ingredients:

2 medium sliced skinless Chicken Breasts

1 handful Mushrooms, Sliced

10 Sundried Tomatoes, drained

1 clove, Garlic minced

Handful Parsley, chopped

3 tbsp. Extra Virgin Olive oil

1/5 cup Water

Salt and Pepper to taste

In a large saucepan heat the olive oil, and add your garlic, add your mushrooms and allow to cook for about 4 minutes, in the meantime chop your sundried tomatoes and then add to your mushrooms, add the water and allow to simmer for 3 minutes.

Add chicken breasts to the pan with the ingredients, cover and allow to 10 minutes, turning the chicken over once. Add parsley, salt and pepper cook for about another 3 minutes and then serve.

Light summer Salad with Grilled Corn and Mushrooms

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Salad, Salad, Salad. It seems to be something that I always crave. Whenever I go a day or so without a salad that is all I start to crave; not at all a bad thing might I add!
My husband and I love to have a nice big salad for dinner at least once or twice a week and we try to come up with different ways of making it, we always add something different, the possibilities are endless as to what you can add to a salad and also to the way you prep it.

I especially love to grill some of the ingredients and when it’s hot out and you just feel like using the grill it’s perfect. Grilled vegetables are amazing and add so much flavor to what might seem like a boring meal. In this recipe we had found some nice big mushrooms and corn and so we decided to add that to the salad, it married so well together I had to post the recipe so that you all could try it at home. I hope that you enjoy it as much as we did. You can serve it on the side or as a main dish (which is what we did..) Enjoy!

Ingredients:

1 bag mixed salad (I like Italian)

1 handful of arugula

1 handful of Baby Spinach

2 ears of corn, cleaned

4 big sized mushrooms, or 2 Portobello’s

6 grape Tomatoes, sliced in half

1 can quartered Artichokes, drained

4 tbsp. Extra Virgin Olive oil

2 tbsp. Apple Cider Vinegar

1/2 Lemon, squeezed

Salt and pepper, as needed

Preheat your grill. Wrap your corn in aluminium foil and place on the grill for about 20-30 minutes, turning over after 10 minutes.

In the mean time clean you mushroom caps and sprinkle salt and pepper and 1 Tbsp. of Extra Virgin olive oil, set on the grill and allow to cook until golden brown, flipping once; about 10-15 minutes.

Place your salad, arugula, baby spinach, tomatoes and artichokes in a large salad bowl. By now your corn and mushrooms should be ready so turn your grill off and set aside. With a knife remove the corn from the cob or husk and add to your salad. Add the remaining olive oil, the vinegar, lemon, salt and pepper mix together well and serve. Once plated place the mushroom caps on top of the salad and eat. Yum!

Sesame Crusted Grilled Tuna Steak

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There is something just so delicious to me about Tuna Steak! My husband and I both love seafood and seem to never be able to get enough of it.
For starters there is so many different types of fish and/or seafood; from tuna steak to sea bass, tilapia to salmon, lobster to shrimp, clams to scallops and the list can go on forever, it’s simple, fresh and delicious. It’s healthy and easy to digest, perfect for a light meal anytime of the year.

We both have fallen in love with tuna on the grill, we basically make in about 10 minutes and that’s including marinating, grilling and serving…HA!
My husband is amazing with the grill, you might think that’s not that hard but it is; you need to know how and when to flip the food, what temperature and most of all how to keep it tender without leaving it raw or burnt. However, he is great at it and seeing as though I like most of my meals grilled, I am truly appreciative that he does the grilling as it gives me a break from doing all the work myself.

Tuna is figure friendly; with very little fat and just 80 calories per 6 ounce steak.
Tuna is an excellent source of protein. It’s full of omega-3’s and contains Vitamin E and K which help prevent heart disease, cancer and blood coagulation. It has essential minerals such as potassium, niacin, selenium, iron and iodine.
You can see why there are so many health benefits associated with tuna. So; consume tuna regularly as part of a healthy diet and reap all of these health benefits.

We like to grill it, but there are many, many ways of prepping it. In this recipe I use only 4 ingredients; be creative and see what you can create or how you want to marinate it. I accompanied it with a light leafy, green salad. Avocado is excellent as well, and I also like asparagus or green beans; so see what you have or like and use it! Enjoy.

Ingredients:

2 6 oz. Fresh Tuna steaks

2 tbsp. of Habanero hot sauce (Crystal is great)

2 tbsp. of Sesame seeds

Grinded Peppercorns

drizzle of Extra Virgin Olive Oil

Preheat you grill. Get your tuna steaks and evenly spread 1 tbsp of hot sauce on one side of the steaks, grind peppercorns and sprinkle add 1 tbsp of sesame seeds on top; flip steaks over and repeat procedure using the remaining ingredients.
Drizzle the Olive oil and put steaks on the grill cook for about 4 minutes on each side; the steaks should be a little pink in the center*.
Remove from heat and serve. That’s it!

* If you like it cooked thoroughly then leave it on longer.

 

 

Healthy, Quick and Delicious fixes for the Summer

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Sorry, I haven’t been posting many recipes. It’s no excuse I have been really busy and also I have been pretty much living off of Fruit and fresh Salads as the weather here in Italy has been unbearably hot. I cannot remember a June that has had 32°C or 90°F weather. No, complaints on my part really…I love the summer in all it’s glory, but I doesn’t help the blog out any because instead of cooking I much rather be either tanning or under a cold shower. HA!

However, things that my body has been craving more than ever this year is fruit and lots of it; so my Husband and I have been going to the farmers market it actually is his house where he has a little stand and sells the fruit with his wife that they pick every day, they have a vast variety of fruits and vegetables we’ve been getting Cherries, Apricots, and Sugar Babies ( a small watermelon size of a cantaloupe ) as far as the fruit goes.They really do taste so much better than the ones you find at the supermarket it’s truly unbelievable.

                

These fruits are extremely good for you and they really help keep you hydrated, which in turn keeps you from swelling up with all this heat. Sometimes, I feel like a blow fish, it gets so humid and unbearably hot that I have to eat some watermelon or pineapple to help me de-bloat because water is just not cutting it.

Another thing that I like to make when its hot are these salads here:

http://mythineats.com/2011/12/10/garbanzo-and-tuna-green-salad/

http://mythineats.com/2012/03/18/healthy-and-elegant-zucchini-ribbon-salad/

http://mythineats.com/2011/11/21/shrimp-artichoke-green-salad/

Or the classic Caprese Salad, some red ripe Tomatoes, fresh Mozzarella and my home-grown Basil with just a drizzle of Extra Virgin Olive Oil and some Salt and you have yourself an amazing Lunch or Dinner. Fresh and hassle free.

                     

Just remember that there are so many delicious fresh recipes that you can make that are so good for you and refresh the body rather than making you feeling heavy and bloated. Listen to your body and what it’s craving it’s the only ways you can get through these days. I will be posting some very delicious typical Italian recipes that are light and for Mythineaters….

Have a fantastic weekend and remember that these are just a few of the many summer cooking recipes to come.

Ciao

My Go-To Healthy Dinner – Grilled Chicken and Asparagus

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One of my favorite all time healthy, Low fat and Low Calorie Meals is the classic chicken and vegetables. I personally love asparagus so whenever in season they are always on my dish. The other thing that I love is to use the grill as much as possible it keeps the meal low fat but with amazing flavor.

My Husband is the one that grills he loves it and I love the fact of cooking together. It’s like our little time together and it makes us enjoy each other more. Most of the time it’s me cooking and him just waiting around pouring the wine, trying his best to stay out of the way; but when we do cook together it’s both of us doing the work and we both compliment each other in the part that the other one cooked. It’s nice and I particularly appreciate his help and enjoy the fun moments that come from it.

My husbands favorite meat is Chicken, he could honestly eat chicken about everyday or every other day so as soon as grilling season comes along (or even way before), we are definitely grilling chicken breasts. Accompanied generally by a vegetable and quinoa or cous-cous. The other night we had the delicious grilled chicken breasts with asparagus and it was so good I thought that I should share the simple recipe with you. Enjoy!

Ingredients:

2 Chicken breasts, sliced thin

1 lb Asparagus

2 tbsp. Extra Virgin Olive oil

1 sprig Rosemary, fresh (removed form stem)

Salt and Pepper to taste

Turn on your grill and let heat. Get your chicken and drizzle 1 tbsp. of olive oil on it, along with the rosemary, salt and pepper. Mix together and let sit.

Get your asparagus and wash, put it in a large saucepan over medium heat and drizzle remaining 1 tbsp. olive oil cover and allow to steam stirring occasionally; add salt and pepper to taste after about 5 minutes and cover. Should take about 15 minutes to be completely cooked.

Put your chicken on the grill and cook each side for about 10 minutes. In the meantime check on the asparagus if you can pinch with a fork it means that they are ready,* remove from heat. By now your chicken is ready so plate. Enjoy

*I like my Asparagus with just a little snap to them, not soggy but you cook to your desired doneness