Tag Archives: litehouse foods

Lemon-Lime Chicken & Grilled Grapes – Love the One You’re With

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I call this post, “Love the one you’re with” after that folksy 1970s song by Crosby, Stills & Nash. I had my heart set on making a grilled steak with tomatoes for dinner but all I had in the fridge was chicken breast and grapes. As the chorus of this oldy-but-goodie goes, if you can’t be with the one you love – honey, love the one you’re with!    

grilled citrus chicken and grapes

Getting flexible and going with the flow is just my way (usually) and I rarely know what I’m making at dinnertime until minutes before – or sometimes the dish just evolves during the process. I know I can’t be the only one leaving evening meal planning until the last minute – pretty sure that “chicken recipes,” “easy dinner ideas,” and “30 minute meals” are some of the most Googled phrases between 4 pm and 6pm.

google search chicken dinner

If you’re guilty of Googling, then I’ve got your back! My recipe for Tuscan Lemon-Lime Chicken with Grilled Grapes (created for my friends at Litehouse Foods) will get dinner on the table in half an hour and impress your family with gourmet goodness. The chicken dinner is “fancy” enough to show off your ad hoc hospitality skills should guests unexpectedly drop by. Of course, you can follow the recipe to the letter – or use it for inspiration and get creative with other fruits and veggies.

Get the whole recipe for Tuscan Lemon-Lime Chicken with Grilled Grapes at the Living Litehouse blog.

I have another grilled citrusy chicken dinner that is a winner – Mojo Chicken Breast with Grilled Citrus. Keeping it colorful and creative and loving the one I’m with! Tomorrow, steak

grilled chicken and oranges

Chipotle Ranch Sweet ‘Tater Burrito Bowls & Frenemy Partner Workout

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thefitfork black bean sweet potato burrito bowl

I’m still riding the black bean train for a fast, flavorful and fiber-packed meal – toot, toot! All kidding aside, a big Crockpot of homemade black beans will last the better part of a week. If you don’t want to go to the time and trouble of breaking out the slow-cooker (geeze, it can be a hassle), canned black beans are a decent option and I always make sure I have the pantry stockpiled. And, sweet ‘taters, too!

Earlier this week, I shared Black Bean, Zucchini & Corn Tacos as a delicious, nutritious option for a simple yet super-yummy summer dinner.  Since I had leftover beans that I couldn’t let go to waste, I convinced my husband to NOT go to his favorite casual burrito joint for dinner – I’d make him my healthy version of a burrito bowl instead! What I love about making burrito bowls at home is I can be as creative as I want, plus I don’t bust my budget by saying “yes” to extra avocado!

Just for the record, I first created this recipe for Litehouse Food’s blog to showcase their new Chipotle Ranch a delicious Greek yogurt dip in a just-debuted line-up of healthy goodness called OPAdipity!  Just like their very popular OPA Dressings, the OPAdipity dips have significantly fewer calories and fat (plus more protein) than traditional creamy dips and ranch dressings. By the way, Litehouse likes to keep things fresh, so you will find all their products in the produce section of your market.

vegetarian burrito bowl

 Black Bean & Sweet Potato Burrito Bowls with Chipotle Cream Recipe

  • 1 medium sweet potato (about 10 – 12 ounces)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh cilantro
  • ¼ cup Litehouse Food Opadipity Chipotle Greek Yogurt Dip (divided)*
  • 3 cups baby spinach
  • 1 15-ounce can black beans (drained and rinsed)
  • ½ cup prepared pico de gallo
  • ¼ cup thinly sliced red onion
  • ½ small avocado cut in slices
  • 2 ounces crumbled queso fresco cheese
  • ½ lime sliced for garnish
  1. Preheat oven to 400 F degrees.
  2. Wash and dry sweet potato; chop into approximate ½” cubes. Place on one side of rimmed baking sheet; drizzle with olive oil and sprinkle with cilantro. Add frozen corn to the other side of pan.
  3. Roast for approximately 15 – 20 minutes or until sweet potatoes are softened and beginning to crisp and corn is turning slightly brown at edges. Remove from oven.
  4. Place sweet potatoes in bowl and coat with 2 tablespoons of Chipotle Greek Yogurt Dip.*
  5. Layer spinach evenly among the bottom of two bowls. Top with dressed sweet potatoes, black beans, roasted corn, pico de gallo, red onion, and avocado. Sprinkle with crumbled cheese, add a dollop of the remaining Chipotle dip and garnish with lime wedge. Serves 2.

*If not available, mix 1 teaspoon dried chipotle powder and 1 teaspoon lime juice into ¼ cup plain Greek yogurt.`

partner workout

Even though my burrito bowl is a very healthy meal, I feel like I need to leave you with a workout so you can take advantage of it’s magical refueling powers– how about the Frenemy Heave & Haul – the partner workout you’ll love to hate. Say hello to tire flips, burpees, planks and a race to the finish – oh, and I forgot to mention the “partner carry.” I’d suggest picking a similar-sized friend because each person in the duo has a turn hauling – carry your partner however you can whether over the shoulder, cradle carry, or piggyback.  Just try not to laugh and strain something!

Memorial Day Menu – Tuscan Grilled Eggplant, Chard Chickpea Wraps & Beef Tenderloin Steaks

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eggplant tomato steaks

I have lots of yummy ideas for your long three-day weekend. If you want to make Memorial Day a #meatlessmonday (or are just looking to get more creative with your side dishes), my recipe for Tuscan Grilled Eggplant with Charred Tomatoes brings home a hearty yet healthy touch of the Mediterranean.  I created this veggie recipe for Litehouse Food and it uses their delicious Tuscan Herb Vinaigrette, an updated take on traditional Italian dressing that gets a lift from lemon.

Tuscan Grilled Eggplant with Charred Tomatoes Recipe 

Dissolve 2 tablespoons of salt into a 9”x13” or slightly larger dish that has been filled halfway with water.Trim eggplant and then cut into ½-inch lengthwise slices. Place slices into water, weighing them down with smaller plates that fit inside the dish. Let eggplant soak for 30 to 60 minutes. Drain eggplant and pat it dry with clean towels. Place eggplant back in dried dish used for soaking and add tomatoes. Pour over dressing and gently stir until coated. Let planks sit for 15 minutes.

Meanwhile, heat gas or charcoal grill to medium-high heat (approximately 400 degrees).Remove eggplant slices from marinade and place directly on grates of hot grill. Skewer tomatoes or place them in a grill basket. Grill eggplant for approximately 3 minutes on each side or until tender and deep brown grill marks appear. Grill tomatoes for approximately 3- 4 minutes, turning or tossing in basked until softened and popped. . Transfer eggplant to serving platter and top with tomatoes. Sprinkle with basil, chives and feta cheese crumbles. Serves 4.

 chickpea salad in chard wrap

I have another beautiful Mediterranean dish that will have guests green with envy – and eating their greens!  PopSugar.com recently posted my recipe for Chard Chickpea Wraps on their Fit Sugar site – please go visit, check out the healthy lunch or light dinner recipe and find out why the green, leafy vegetable known as Swiss chard is so good for you.

jennifer fisher - thefitfork.com - ribeye filet grilled corn

Have more carnivorous cravings? Meat-eaters everywhere will be firing up grills and tossing on burgers, brisket and chops in honor of Memorial Day. A sizzling steak and grilled corn would be a delicious choice for a healthy diet – especially if you choose a tenderloin steak or top sirloin, both favorites of mine that are considered lean.

What are you cooking up this weekend, please share! Are you running any races — if so, good luck and let me know how it goes!

 

Edible Bowls! Chickpea, Cucumber & Kale in Tomatoes

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garbanzo bean and tomato salad

 

“The chickpea is neither a chick nor a pea. Discuss.”  Remember when Mike Myers chatted about this the “Coffee Talk” comedy sketch on Saturday Night Live?

The chickpea, also known as a garbanzo bean, is actually a legume that has been around for more than 7,500 years. A popular choice for man Mediterranean and Indian dishes, the little chickpea is packed with big nutrition – an excellent source of protein, dietary fiber, and vitamin B6 for vegetarians. Vitamin b6 helps to stabilize blood sugar, metabolize foods and make antibodies to ward off disease.

garbanzo beans tomatoes

I came up with this lovely dish for Litehouse Foods and just knew I had to share it here  – it’s perfect for a lunch or light dinner. The cool and crisp salad is dressed with flavors favored along parts of Greece and Italy and packed into a tomato serving as an edible bowl. Did you know the healthy, long-living people of the Mediterranean region eat, on average, nine servings of fruits and vegetables a day? This chickpea salad will get you well on your way to meeting this daily goal.

chickpea salad in tomatoes

Chickpea, Cucumber & Kale Tomato Cups with Feta Dill Dressing

  •  1 ½ cups packed kale or baby kale leaves
  • 1/3 cup fresh cilantro leaves
  • ½ red onion cut in chunks
  • 2 Tbsp fresh lime juice
  • 1 Tbsp minced garlic
  • 1 medium cucumber chopped coarsely
  • 1 (15-oz) can rinsed and drained chickpeas
  • 2 large tomatoes (like Beefsteak variety)
  • ½ cup Litehouse Food’s OPA Feta Dill Greek Yogurt Dressing (plus additional for garnish)
  • 2 grape tomatoes cut in half
  • 2 ounces baby spring lettuce mix

Directions

  1. In work bowl of food processor, add kale, cilantro, onion chunks, lime juice and garlic. Pulse for approximately 1 minute or until ingredients are finely chopped like pesto. Set aside.
  2. In medium bowl, add chopped cucumber, rinsed chick peas and mixture from food processor. Add ½ cup dressing  and mix everything together until thoroughly coated.
  3. Cut large tomatoes in half crosswise and scoop out seeds and pulp with spoon (reserve for another purpose, if desired). Fill tomato cups with chickpea mixture and top with a dollop of dressing and grape tomato half. Serve on top of baby spring lettuce mix. Serves 4.

popsugar nature box hand heart

I have another yummy mention – POPSUGAR Must Have Snacks by Nature Box. I received a box full of these nutritious nom-noms in the mail and have been enjoying mixing up my normal afternoon snacking. Being stuck inside working on the computer (and nursing my sprained ribs) is much more tolerable with five bags of healthy snacks like Blueberry Almond Bliss and Lemon Pucker Pistachios.

Check it out for yourself. For a limited time, the POPSUGAR Must Have Snacks by NatureBox will be 50% off!

MHNatureBox_550x550 popsugar

Disclosure: POPSUGAR and NatureBox provided me with a complimentary POPSUGAR Must Have Snacks by NatureBox box. The opinions I have shared about the box are my own, and POPSUGAR and NatureBox did not tell me what to say or how to say it.

Triple Berry Red Quinoa Salad Recipe & Beach Bod Workout

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Berry Grain Salad

Strawberries, blueberries and blackberries, oh my! With the season turning warmer, berries are finally starting to have a delicious ripe flavor. Nothing worse than a middle-of-winter, unripe, white-bellied strawberry, am I right?! I’ve been known to put a berrry or two atop my salads so I came up with this beautiful Triple Berry Red Quinoa Salad to take advantage of a bounty of berries.I think you’ll love it as a light lunch or side dish; in fact, you could even make a heartier meal of this salad by adding some shrimp, fish or other lean protein. Actually, the recipe starts off with a pretty decent amount of protein thanks to the red quinoa. Quinoa is an ancient grain that is not only high in protein (14g per serving) but also a good source of dietary fiber (7g per serving), plus it is gluten-free and popular with vegetarians and vegans. Oh, and it’s easy to store, easy to cook and has a satisfying crunch.

Quinoa Berry Salad with Lime Viniagrette

Triple Berry Red Quinoa Salad Recipe

  • 1 cup red quinoa
  • 2 cups water
  • ½ teaspoon salt
  • 1 pint strawberries
  • ½ pint blueberries
  • ½ pint raspberries
  • ¼ cup minced red onion
  • 2 Tbsp minced fresh jalapeno
  • ½ cup Raspberry Lime Vinaigrette*
  • 2 ounces crumbled feta cheese
  1. Add quinoa, water and salt in medium pot, bring to boil. Cover and let simmer for 15 – 20 minutes, or until all water is absorbed.
  2. Spread out cooked quinoa on baking sheet and set in refrigerator for 15 minutes for quick cooling.
  3. Meanwhile, wash, drain and dry berries. Chop strawberries and cut blackberries in half if they are large.
  4. In large bowl, add cooled quinoa, berries, red onion, jalapeno and dressing (*see note about dressing below); stir to combine.
  5. Serve sprinkled with feta cheese.
  6. Leftovers may be stored in the refrigerator for 2 – 3 days.

*I love the convenience and taste of Litehouse Food’s Raspberry Lime Vinaigrette – it’s also a certified organic product and I’ve noticed that it’s one of the dressings (out of their dozens) that most stores stock.  If this is not available in your area – order online!  Or, make fresh by blending ½ cup fresh or frozen berries with ¼ cup champagne vinegar, ¼ cup fresh lime juice and 1 tablespoon honey. After this mixture is pureed, slowly blend in ¼ cup canola oil and continue blending until emulsified.

berry storage container

I love this “berry keeper” container / colander!

By the way, I got yet ANOTHER kitchen gadget when out shopping the other day, I just can’t help myself. This little “berry keeper” preserves the freshness of delicate raspberries, blueberries, strawberries and other small fruits (or veggies), meaning no more rotten waste. The inside stackable tray layers berries to keep them from bruising and also serves as a handy little colander.

rinse strawberries

Resealing lids attach to the top and bottom so that moisture can be drained from either end. The dial on front is an adjustable vent that regulates air coming in and out of the container and extends the edible life of produce – a guide tells whether it should be open or shut for each specific fruit.  Anyway, I highly recommend this kitchen gadget and I don’t ever expect it will be stashed in my junk drawer with the regrettable impulse buys.

 

Okay, my parting share for the day is a workout I created for Core Power Protein Shakes.  It’s an outdoor workout you can do at the beach or really anywhere. The beach is my all-time favorite place to be and I hope that when I grow up (or retire), I get to relocate to a tropical island!

beach workout

So, what is your favorite exercise to do on the beach (lifting a cold drink doesn’t count)?