I think Summer Time has finally arrived ~ at least my naturally curly hair has indicated that the humidity may have set in for a long stay which means the heat of summer is getting ready to peak!
Hot temperature means a splurge in fresh vegetables available at our Farmer's Market. I love the Farmer's Market. Every Wednesday afternoon and Saturday morning you can find the freshest vegetables and herbs which help me to liven up my weekly menus.
As summer approaches I want to spend less time in the kitchen and heating up the house & more time outside playing with our little cowboy or relaxing at the pool. My weekly menu for the remainder of the week and next week is going to consist of salads and lots of vegetables. I think you'll love the new recipes I'm posting as much as the husband and I have:) I think he's lost more weight and inches than I have!! I will soon be posting before and after photo's of myself (can't believe I'm going to be that brave) but it's amazing to me the transformation in this short time. It has helped for me to see that the consistent effort of exercise and eating healthy (and yes, I have had days where I've eaten not so healthy) overall have improved my health and appearance.
Here are some new recipes to add to your list of healthy but delicious and must have's for the week!
Lavish Layered Taco Salad
Romaine lettuce
Spinach (fresh)
Red & Yellow bell pepper, chopped
Carrot, thinly sliced
Roasted Corn on the smoker (or you can use canned corn)
1 scallion, sliced
AVOCADO, sliced
Sprinkle of Lowfat Mexican Cheese Blend
A dallop of 0% greek yogurt
Hot Sauce sprinkles
Lavash Bread or a Low Net Carb Tortilla, baked, crushed & sprinkled on top
All of the above = LAYERS of fun eating!
I top it with Salsa and it's super YUMMY!
One of my favorite reasons for making this recipe is that I make up a 3rd salad for the next day at the same time for lunch.
Grilled Shrimp & Vegetables
Start off by chopping your favorite veggies into big 1-2 inch chunks.
My Veggie Mix included:
* Green & Yellow Zucchini
* Red & Purple Bell Pepper
* Purple Onion
* MUSHROOMS!
And one of these fun little Thai Eggplants I picked up at the market. The middle looks, well, “seedy”.
Sprinkled generously with Emeril’s Original Essence and about 2 Tbsp Extra Virgin Olive Oil.
BAM! Check out those spices ~ Hmmmm and you can honestly smell them all!
I added the Veggie Mix to my grill basket and shook and cook until it turned out looking
like THIS! MMMMMMM! The Husband and I both stole a mushroom before dinner and LOVED it. It reminded us of spicy pizza ironically.
While the veggies cooked, I prepared my shrimp skewers.
1 lb of cleaned, deveined shrimp
1 lime, juiced
2 tsp Extra Virgin Olive Oil
Emeril’s Original Essence
Combine the above with your shrimp, thread your shrimp on your skewers and pour the rest of the marinade over the skewers.
Grill for about 3 minutes per side or until completely pink and opaque.
I started off with a TON of the Spiced Up Grilled Veggies.
Plus 1 4 oz Spiced Up Grilled Shrimp Skewer! The SHRIMP was fantastic. I LOVE Emeril’s Original Essence Spice. It seriously rocks and I will definitely be carrying this spice on hand at ALL times.
and a 1/2 c Organic Brown Rice.
Healthy Buffalo Chicken Salad
Buffalo Chicken Bite Ingredients
12 ounces raw boneless skinless lean chicken breast, cut into 15 nuggets
1/2 cup High Fiber Cereal
1 ounce Garden Salsa Flavored Sun Chips, about 15 chips
3 tablespoons Tapatio Hot Sauce
Dash onion powder
Dash garlic powder
Dash cayenne pepper
Dash black pepper
Dash salt
Cooking Directions
Preheat oven to 375 degrees.
In a blender or food processor, grind High Fiber Cereal and Sun Chips to a bread crumb-like consistency.
In a small dish, mix crushed crisps with cereal crumbs. Add onion powder, garlic powder, cayenne, black pepper, and salt, and mix well.
Place chicken pieces in a separate dish. Cover with Tapatio and toss to coat.
Spray a baking sheet with nonstick spray.
Give each chicken piece a shake so it’s not dripping with sauce, and then coat evenly with crumb mixture. Lay crumb-covered nuggets on the baking sheet.
Bake in the oven for 10 minutes.
Flip nuggets over and bake for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.
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