Left-Over Grilled Corn & Chicken Salad

Left-overs inspired 

this delicious 

dinner tonight!

Serving size:  2

1 Grilled corn on the cob-slice the kernels off the cob & set aside

1/2 Red Pepper diced

   Chopped Basil

   Minced Garlic

   Olive Oil

1 Chicken Breast-sliced into bite-size slices

   Mixed Greens

   Cubed Watermelon

   Lite Balsamic Vinaigrette

   Salt & Pepper

In a saute pan over medium heat add a decent drizzle of olive-oil.  Add your preference of minced garlic (I just use the tip of a spoon), and basil (I buy the Trader-Joe's chopped basil that is frozen in small squares...GENIUS!)  Stir quickly then add corn and red peppers and salt/pepper to taste.  Saute for about 5 minutes.  Just enough for the flavors to come together, and the veggies stay slightly crisp.  Transfer to a plate and cool in the fridge.

In the same pan add a little more olive oil and add the chicken.  Saute just long enough to grab the flavors from the veggies.  Transfer to a small plate.

Arrange greens on a plate and top with veggies, chicken, and watermelon as desired.  Drizzle with dressing and ENJOY :)

20 Super Low Cal Snacks for Superbowl

Super Bowl Sunday is the first real challenge to your New Year's Resolutions. It's the day when it's normal to chow down on fried foods smothered in cheese and bacon...and then wash it with a few beers.

In fact, Americans consume more calories on Super Bowl Sunday than any other day of the year and it’s easy to eat an entire day’s worth of calories before kickoff. We don't expect you to avoid every tempting platter of appetizers, but to help minimize the post-game belt loosening, we've assembled 20 healthy snack recipes, all under 260 calories per serving! 

Rooting for the Seattle Seahawks to score their first Super Bowl win? Try these recipes inspired by the Emerald City's love of salmon and coffee.

Teriyaki Salmon Bites (147 calories)


Flourless Espresso Brownies (160 calories)



Want Peyton Manning and the Denver Broncos to take home the Vince Lombardi Trophy? We've got you covered with Mini Denver Quiches and Southwestern Salad!

Mini Denver Quiches (73 calories)


Southwestern Salad (157 calories)



Wow your friends with these lighter versions of Super Bowl favorites that we promise are every bit as delicious as the originals!

Buffalo Chicken Tenders (158 calories)


Nachos (258 calories)


Chili Sweet Potato Batons (135 calories)


French Onion Dip (50 calories)


Artichoke Pizza (242 calories)


Baked Chicken Drummettes (67 calories)


Guacamole (139 calories)


Habanero Chili (231 calories)


Chunky Salsa (47 calories)


Tomato-Thyme Pita Crisps (120 calories)


Yolkless Deviled Eggs (59 calories)


Kale Chips (51 calories)


Classic Hummus (104 calories)


Spinach Dip (47 calories)


Chicken Satay with Peanut Dipping Sauce (253 calories)


Raw Vegetables with Dipping Sauce (56 calories)


Which of these recipes are you going to make? Tell us below!

Soup's On!

On of the things I love about the leaves turing and temperatures dropping is making comfort food.  My daughter has picked up on this and has been asking for soup for the past few days, so today I happily obliged.

Chicken Apple Sausage Soup:

2-4 cups of butternut squash (I get the kind that are cubed in bags at Trader Joe's and use 2 bags)
Olive Oil
Salt/Pepper

2 TB Butter
2 TB Olive Oil
1/2 of an onion diced
4 sausage links, chopped
1 TB diced/minced garlic

1 Cup of barley
1/2 cup white wine
4-6 cups of chicken broth (Reserve about 2 cups for squash puree)
1 Tsp. of Thyme
Salt & Pepper to taste

Roast squash according to directions on the bag. While those are roasting:

Heat butter and oil in a large skillet.  Add onion and cook until translucent.  Add chopped sausage and garlic.  Cook until sausage is browned.

Once sausage is browned add uncooked barley, 1/2 cup of wine, and about 2 cups of broth. Stir and add more broth 1 cup at a time as it is absorbed. Add Thyme, and salt & pepper.  Let simmer for about 10-15 minutes before serving.

Once squash is roasted, add to a blender with reserved chicken broth and puree.  Add this to the skillet along with the rest of the broth to desired consistency.