Here are some great clean-eating recipes to have you bikini ready in no time!
CHICKEN MARSALA CROCK POT RECIPE
4 boneless, skinless chicken breasts
1/2 tsp. sea salt
1/2 tsp. pepper
1 tbs. olive oil
1/4 cup of flour
1/4 cup Chopped parsley
1/2 cup Marsala wine
1/2 cup sliced mushrooms
Mix most of the flour with the sea salt and pepper and cover the chicken breast in this mixture. In a skillet brown the chicken breast on both sides and place in the Crockpot. Add the wine and mushrooms to the skillet and let heat for about 10 minutes, while tossing and stirring. Sprinkle the left over flour onto the chicken breast and pour the sauce over. Allow cooking on low for 6 hours. Use the parsley to garnish the finished chicken Marsala.
MEXICAN CHICKEN SKEWERS with GUACAMOLE
3 tbs. olive oil
1 garlic clove, crushed
1 tsp. ground cumin
1/2 tsp. cayenne pepper
4 chicken skewers and 4 bamboo skewers or 3 skinless chicken breasts, cut into cubes and 8 bamboo skewers
1 small red pepper and 1 small green pepper, deseeded and cut into bite-size pieces
1 small to medium onion, cut into 8 wedges
Small tub guacamole, to serve
Put the oil, garlic and spices into a bowl and mix well. Take the chicken pieces off the skewers and add to the marinade, mix and leave to marinate at room temperature for 30 minutes.
Meanwhile, soak 8 bamboo or wooden skewers in cold water for the same time.
Thread the chicken, peppers and onion alternately onto the skewers. Brush any remaining marinade onto the peppers and onion pieces. Put on a cooking grate and cook directly over a medium heat source for 10-12 minutes, turning halfway. Serve with guacamole.
GARLIC SALMON with SWEET ONION RELISH
5 tbs. extra virgin olive oil, divided
2 garlic cloves, crushed
1/4 tsp. freshly ground mixed peppercorns
1 1/2 cups chopped sweet onion
1/4 cup chopped oil packed sun-dried tomatoes
4 (6 ounces each) skinned salmon fillets
1 tbs. balsamic vinegar
1/4 cup toasted broken walnuts
2 tbs. thinly sliced fresh basil leaves
1/4 to 1/2 teaspoon sea salt (or regular salt)
In small bowl, whisk together 3 tbs. of olive oil, garlic and peppercorns and set aside. Heat remaining 2 tbs. Of olive oil in small skillet over medium heat. Add onions and sun-dried tomatoes and cook 10 to 15 minutes, stirring occasionally. Meanwhile, brush salmon with garlic olive oil and place on broiler pan about 4 inches from heat. Broil 5 to 8 minutes, turning after 3 minutes and brushing both sides of salmon again with garlic oil. Stir balsamic vinegar, walnuts and basil leaves into onions. Season with sea salt to taste. Serve onion relish alongside salmon.
SUMMER TOMATO SALAD
1-pint cherry tomatoes, halved
1-pint yellow pear tomatoes, halved
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
Freshly ground black pepper to taste
Ground red pepper to taste
Sea salt to taste
In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and sea salt. Refrigerate 30 minutes and toss again before serving.
Re-shaping chicks across Texas!