What you put in your mouth is just as importnat as how much you move throughout the day
Healthy food fuels our body better than unhealthy food. It’s true! Think about how good you feel throughout the day after eating a healthy breakfast, and then how bad you feel after indulging in fast food or an entire bag of potato chips. Not only are your stomach, and later your hips or saggy butt not happy with you, but chances are you feel guilty about eating it.
Try some of these family friendly recipes!
dinner
grilled Salmon with peach salsa
Serves 4 | Prep Time 15 Mins | Cook Time 20 Mins
Ingredients: Peach Salsa
2 peaches, diced
1/4 cup finely dices yellow onion
1/4 cup finely diced red bell pepper
1/4 cup fresh cilantro, chopped
1 tablespoon honey
2 teaspoons lemon juice
1/8 tsp salt
Grilled Salmon
1 1/2 pounds salmon
1 Tbsp olive oil
2 tsp honey
1 tsp lemon juice
1/4 tsp dry thyme
1/4 tsp ground all spice
1/4 tsp salt
1/8 tsp pepper
In a bowl combine all peach salsa ingredients, tossing well. Cover and refrigerate until ready to serve. Cut salmon into 4 fillets and remove the skin, if desired. In large mixing bowl, whisk together all remaining ingredients for the marinade. Toss salmon in marinade and refrigerate for 30 minutes. Lightly oil grill, indoor grill or grill pan on high heat. Grill marinated salmon 5-7 minutes on each side, cooking until the fish is easily flaked with a fork. Service toped with a generous portion of peach salsa.
Dinner
skillet chicken alfredo
Serves 4 | Prep Time 15 Mins | Cook Time 20 Mins
Ingredients:
8 ounces whole wheat penne pasta
2 tsp olive oil
1 pound boneless, skinless chicken breast cut into 1/4 inch thick strips
1 Tbsp light butter
2 cups frozen baby broccoli florets
1 cup frozen corn kernels
2 tsp minced garlic
1 Tbsp corn starch
1 cup fat-free evaporated milk
2 ounces fat-free cream cheese
1/3 cup grated parmesan cheese
1/4 tsp salt
1/8 tsp pepper
Lightly salt a pot of water and bring to a boil. Boil pasta according to directions on box. Drain. Meanwhile, as the pasta is cooking, place olive oil in a large skillet over medium heat. Add chicken strips and saute until browned and cooked throughout, about 5-10 minutes. Remove from pan and set aside. Add the light butter, frozen veggies and garlic to the skillet and saute 2 minutes. Whisk corn starch into the evaporated milk, and add to the skillet along with the cream cheese, parmesan cheese, salt, and pepper. Stir until sauce is bubbling and thick. Stir in the cooked pasta and chicken into the skillet and saute an additional 2-3 minutes, just until the broccoli is hot throughout. Serve immediately.
dinner
asian chicken kabobs
Serves 4 | Prep Time 35 Mins | Cook Time 8-10 Mins
Ingredients:
18 bamboo skewers, soaked in water for 30 minutes
1 Tbsp ground coriander
1 onion, quartered
2 cloves garlic, peeled
1/2 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup natural peanut butter
1/4 cup light brown sugar
1/2 cup canola oil
4 boneless, skinless chicken breasts
1 onion, quartered and separated
1 red bell pepper, cut into 1 inch pieces
10 mushrooms halved if large
1 yellow or orange bell pepper, cut into 1 inch pieces
In the bowl of the food processor, combine coriander, the 1st onion, garlic, soy sauce, lime juice, peanut butter, brown sugar, and canola oil. Process until everything is finely chopped to create a marinade. Cut chicken breasts into 1 inch cubes and place in a food storage container with 3/4 of the marinade. Thread veggies onto soaked skewers, alternating between onion and, red pepper, mushroom, and yellow pepper. Create 6 full skewers with 3 pieces of each vegetable on each. Brush veggie skewers with the remaining 1/4 marinade. Remove cubed chicken from marinade and thread chunks onto 12 skewers (separate from veggies). Lightly oil grill, indoor grill, or grill pan and set to medium-high heat. Place the skewers on the grill for 8-12 minutes, turning as each side browns, until the chicken is entirely cooked throughout and veggies are tender. Serve hot.