Category: Entrees

Triple Fruit Chicken Salad

triple fruit chicken salad by fresh and fit

Nothing beats a cool sandwich or wrap on a hot day. These triple fruit chicken salad pitas are bursting with fresh fruit flavor. You don’t typically see cherries in a chicken salad, but what could be better than the fruit of the season? This recipe is sweet and tangy, yet savory and salty.  There is also a satisfying crunch from the fresh apples and celery combo.  I lightened it up a bit with my usual go to, Greek yogurt. All wrapped up in a  doughy pita. I think this is the perfect go-to for summer lunch time or a picnic in the park. Enjoy!

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Triple Fruit Chicken Salad

Yield: 4 servings

Ingredients

  • 2 chicken breasts
  • 1/2 c cherries, pitted and sliced thinly
  • 1 c celery, thinly sliced
  • 1/3 c raisins
  • 1 small green apple, diced
  • 1/3 c red onion, minced
  • 1/3 c mayonnaise
  • 1/2 c Greek yogurt
  • 2 tbsp yellow mustard
  • 1/2 tsp fresh black pepper
  • 4 pitas

Instructions

  1. Heat grill or flat top to medium. Cook chicken until juices run clear.
  2. Prep and combine fruit and vegetables in a large bowl.
  3. When chicken is cooked, allow to cool slightly. Slice into chunks or shred depending on your preference.
  4. Combine chicken with fruit and vegetables.
  5. Stir together mayonnaise, Greek yogurt, and mustard until smooth and combined.
  6. Pour dressing over chicken salad and stir well. Refrigerate until serving. Serve in fresh pita or bread.
https://freshandfit.org/triple-fruit-chicken-salad/

Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Grilled Vegetable Flatbread

Did you know you can make healthy delicious flours using your favorite nuts, seeds and grains? Today I am going to show you how. It is super simple and creates a crust that is chewy and crunchy with a nutty rustic flavor.  You can make amazing pizza on the grill this summer that is nutritious and beautiful. This grilled vegetable flatbread recipe uses blue cheese, but you can substitute any cheese your family prefers.

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Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Ingredients

  • 1.5 c old fashioned oats
  • 1/2 c dry quinoa
  • 1/2 c flaxseeds
  • 1 egg
  • 1 c water
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes (optional)
  • 5-10 fresh rosemary leaves
  • 1 c blue cheese crumbles
  • 1 c cherry or grape tomatoes, halved
  • 1/2 a medium red onion, thinly sliced
  • 1/2 a bell pepper, sliced into thin rings
  • 2 tbsp olive oil

Instructions

  1. Heat grill to 400. Like a 9x13 baking sheet with parchment paper.
  2. Combine oats, flaxseeds, quinoa in a food processor. Blend until fine.
  3. In a large bowl, combine flour mixture, basil, oregano, garlic.
  4. Stir in egg and water. Form into a ball.
  5. Press ball out onto baking sheet using hands.
  6. Set on grill for 5 minutes.
  7. In the meantime, toss veggies in 2 tbsp olive oil.
  8. Using an oven mitt, remove crust from grill. Arrange blue cheese and veggies on top. Return to grill for 20 minutes.
  9. Garnish with chili flakes and Rosemary.
https://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/

Springtime Pea and Parmesan Fettuccine

Pea and Parmesan Fettuccine

Most of the recipes I develop are on the lighter side. Today I am sharing a springtime pea and parmesan fettuccine recipe that is hearty and filling, but not too heavy. The sauce is light and creamy. We are also incorporating fresh herbs and edible flowers whose flavors resemble chive or scallion; perfect for this savory dish, while their color is a vibrant gorgeous purple that will pop on your table. This is a lovely dish fit for spring evenings.

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Springtime Pea and Parmesan Fettuccine

Yield: 6 servings

Ingredients

  • 1 lb fettuccine pasta
  • 4 tbsp olive oil
  • 1 tbsp grass-fed butter
  • 4 basil leaves
  • 1 tbsp chives or allium flowers , minced
  • 1 tbsp garlic, minced
  • 1 c peas
  • 1/2 c Parmesan cheese + 1/4 c for topping.
  • 1/3 c white wine
  • 1/3 c whole milk
  • 1 egg, beaten
  • 1/2 c Parsley, chopped

Instructions

  1. Begin by cooking pasta according to package.
  2. While pasta cooks, melt butter and olive oil over medium heat in a large pan. Add garlic and cook 2 minutes.
  3. Add peas and basil. Cook 3 minutes.
  4. Whisk in white wine and milk. Heat for 5 minutes to cook off alcohol. Turn heat off.
  5. Once pasta is cooked, strain and add to sauce immediately.
  6. Quickly stir in egg to coat pasta. Stir in Parmesan and stir once more.
  7. Serve with extra parmesan cheese, chives/allium and parsley on top.
https://freshandfit.org/springtime-pea-and-parmesan-fettuccine/

P&P fettuccine

Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

chimichurri skirt steak

Today we are merging the flavors of Argentina and Mexico for an exotic grilled pairing. Creamy Mexican corn salad served inside grilled bell peppers are teamed up with skirt steak topped with a spicy chimichurri sauce. This recipe is perfect for summer grilling and entertaining when you want to spice things up a bit. Some fresh muddled mojitos or caipirinhas would be a great cocktail to serve with this dish.

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Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

Ingredients

  • FOR STEAK
  • 1 pound skirt steak
  • Sea salt
  • Black pepper
  • FOR CHIMICHURRI SAUCE
  • 1 small jalapeño,remove seeds for less heat
  • 1 tsp minced garlic
  • 1 hand full cilantro
  • 1 handful parsley
  • 3 tbsp lime juice
  • 1/3 c olive oil
  • FOR STUFFED PEPPERS
  • 2 c frozen corn, thawed
  • 1 can black beans, drained
  • 1/2 c red onion, diced
  • 1/2 c cherry tomatoes, quartered
  • 4 bell peppers
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 1/4 c grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1 tsp Chili powder
  • Sea salt and black pepper to taste

Instructions

  1. For chimichurri sauce, roast jalapeño on grill or in oven until slightly charred.
  2. Combine jalapeño, garlic, cilantro, olive oil and lime juice in food processor. Blend until smooth.
  3. For corn salad, heat grill to 400. Slice tops of bell peppers, remove seeds and place on grill, cut side down. Cook 10 minutes. Peppers should be lightly tender.
  4. In a large bowl, combine corn, tomato, black beans, red onion, and cilantro.
  5. In a separate bowl stir together Greek yogurt, sour cream, lime juice, chili powder and garlic powder. Pour over corn mixture and stir well.
  6. Top with grated Parmesan cheese, sea salt and black pepper. Stir once more. Scoop salad into bell peppers.
  7. Stuff salad into bell peppers and refrigerate until serving.
  8. Allow steaks to come to room temperate. Season with salt and pepper. Rub salt and pepper into steak.
  9. Place on grill and cook 5 minutes each side.
  10. Serve chimichurri sauce over steak with stuffed pepper salad.
https://freshandfit.org/chimichurri-skirt-steak-with-mexican-salad-stuffed-peppers/