Friday, August 30, 2013

Get Fit Friday Week 10

For the next few weeks I'll be sharing some of my favorite recipes!



Avocado EggsBaked Avocado with Egg white

Ingredients:
1 avocado
1 egg white

Instructions:
Cut one avocado in half and take out the pit. Then place egg white into the pit holes inside the avocado. Bake on 400 degrees until egg whites are cook thoroughly.







Coming from SkinnyTaste
Grilled Pesto Chicken & Tomato Kebabs

Ingredients:
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers


Instructions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.








  Marinated Tomato & Mozzarella Pasta

Ingredients:           
1 lb grape or cherry tomatoes, halved 4 oz bocconcini (about 12 sm mozzarella balls), halved 1 1/2 tbsp extra virgin olive oil 1/2 lb rigatoni, preferably whole wheat 1 C shredded cooked chicken breast

Instructions: 
Mix together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand 10 minutes.
Cook pasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with fresh basil leaves, if desired.








Greek Yogurt Berry Smoothie Pops | MomOnTimeout.comComing from Mom On Timeout
Greek Yogurt Berry Smoothie Pops!


Ingredients:
1/2 cup Greek yogurt (I use Chobani Vanilla)
1/2 cup milk
1 cup frozen berries


Instructions: 
 Blend ingredients until smooth.
Pour into 3 oz paper cups.
Let pops set up until almost firm and insert popsicle stick. 

Continue freezing until solid. Tear off paper cup and enjoy.




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