randomthoughtrunning

Running 13, 13.1's in 2013 and the thoughts along the way!

Good Eats for the Summer Heat

on June 11, 2013

While this rain here in Boston is not helping get me into the summer state of mind, some of my food choices have. Let the week of all things summer begin! Here are a few food options I have added to my menu this week:

Mexi Spinach Salad:

Couple cups of baby spinach

¼ cup sweet corn

¼ cup black beans

½ peeled and sliced avocado

½ cup cherry tomatoes

Couple pickled jalapeños for some kick!

Of course any of these portions can be increase, decreased, or omitted

Dressing:

2 tbsp salsa of your choice

1 tbsp plain nonfat Greek yogurt

Mix together and toss with salad

This dressing has been my go to, actually Greek yogurt mixed with a variety of condiments has been my go to, Dijon whole grain mustard, ketchup, you name it, you can mix it with plain Greek yogurt and get a great creamy dressing!

Thanks to Jill Conyers blog, I was inspired to try some infused water. Here is today’s infused water:

water

Last week I tried Raspberry and Limes, another day was Blueberries and Limes (not so great) but whatever type of fruits you like, slice them up and add them to your water bottle. I went out and bought a big Mason jar from William and Sonoma, it definitely helps with the visual appeal and has drawn attention from my coworkers thinking I am drinking cocktails on the job (I promise no alcohol in them!). A helpful tip is to add a bunch of ice on top of the fruit before adding your water. Enjoy!

I made this for dinner last night, talk about a summer meal! Garden Alfredo with Chicken.  Check out the recipe from Cooking Light:

garden-alfredo-chicken-ck-l

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • Cooking spray
  • 6 ounces uncooked pappardelle pasta
  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 teaspoons olive oil
  • 5 ounces thin asparagus spears, trimmed
  • 1 red bell pepper, cut into thin strips
  • 6 garlic cloves, thinly sliced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup half-and-half
  • 2 teaspoons all-purpose flour
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons fresh flat-leaf parsley leaves

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

2. While chicken cooks, cook pasta according to package directions. Drain; keep warm.

3. Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

4. Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat.

5. Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

It was delicious, can’t wait to use the veggies from my own garden for this recipe later this summer! Update pics on the garden to come soon.

Have a great Tuesday…Can’t wait to share my summer workout tunes tomorrow!

Run On-

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3 responses to “Good Eats for the Summer Heat

  1. nancylpeterson says:

    How funny is it that we are having that recipe tonite:-)

  2. jillconyers says:

    The infused water tastes better in a mason jar 🙂 What is your favorite fruit combo? Strawberry basil is amazing!

  3. Yes I agree! I will have to try that combo, right now I am loving the raspberry lime, so good!

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