Saturday, April 18, 2009

Recipe of the Week!

One of the main reasons people have a hard time eating healthy is boredom. They don't feel like they have variety in their food choices, or that the taste is too bland to eat healthy.

This is so not the case! Have you smelled fresh herbs lately? I think I could eat cilantro raw!

I love finding and trying new recipes to add to my "healthy" menu- and it is always a bonus when your family loves it too.

The internet is just one huge resource! What you want to look for in a meal is balance. And if the dinner doesn't have enough of one thing- then add a side salad or an extra vegetable. I do believe in the 40% carbs, 30% protein, and 30% fat rule of thumb. When I'm competing I change it to 40% carbs, 40% protein, and 20% fat... but you NEED carbs... that is your main energy source-- otherwise your body starts to feed off your muscle, and when you lose muscle your metabolism slows down too.

Next week I will put up a list of good energy sustaining carbs, lean protein, and the good fats, that you want to have in your daily diet.

Until then- here is my latest favorite chicken dish that I received in my inbox from
(marinated chicken is the best.... it gets very tender and VERY tasty!)

Grilled Chicken with Roasted Tomato and Oregano Salsa

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Serves 4


  • 2 tablespoon olive oil
  • 2 tablespoon chopped fresh basil
  • 2 cloves garlic, chopped
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breasts (about 6 oz each)


  • 1 pound fresh tomatoes, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium shallot, diced
  • 1/2 cup diced onion
  • 1/2 small jalapeño, cored, seeded and minced
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh oregano


  1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.

  2. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

  1. For Salsa

    Heat oven to 400. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat.

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