Ah...Summertime is finally upon us and in full swing! While we have visions of relaxing and vacationing, there is something about the season that keeps us all very busy. The extra daylight hours cause us to fill our days AND nights with plans. While I consider this to be a good thing, I know the reality is that many of us are eating on the run, which usually means unhealthy.
I've gathered a few simple and delicious recipes from Destination Spas to help you and your family stay on track this summer while enjoying all that the season has to offer. I'm going to try the shrimp stack for my 4th of July cookout. Give them a try and let me know what you think!
Lemon-berry Muffins
Green Mountain at Fox Run
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one large lemon
1 egg, beaten
3/4 cup fat-free (skim) milk
1/3 cup canola oil
1 cup berries (blueberries, raspberries or combination)
Preheat oven to 400 degrees. Lightly oil standard 12-cup muffin tin. Mix together dry ingredients and lemon zest in a medium bowl. In another small bowl, combine egg, milk and oil. Add liquid ingredients to dry and stir until just combined. Do not over mix. The batter should be lumpy, thick and moist, not smooth. Carefully fold in berries. Fill muffin tins 2/3 full and bake 20-30 minutes or until browned.
Chicken Caesar Pita Pizza
Red Mountain Spa
One 6" Whole Wheat Pita Pocket
4 T Parmesan cheese, shredded
1 C Romaine lettuce, cut
1 T Caesar dressing (see below)
¼ C Chicken breast, skinless, boneless, grilled, julienned
Dressing Ingredients
1½ T garlic, minced
4½ T lemon juice
3 fillets anchovies
2½ T Dijon mustard
14oz soft tofu
1 T Parmesan cheese
2 t Worcestershire sauce
Preheat oven to 425°. Split pita pocket in half crosswise; spread parmesan across each half equally.Bake pita for 7 minutes, or until cheese is browned and bubbly; remove from oven. Make dressing by combining all ingredients in blender or food processor and purée. Adjust flavors as needed. In chilled mixing bowl, combine chicken, romaine and dressing and mix well. Cut each pita crust into 4 pieces, top with chicken Caesar salad mix and serve.
Shrimp Stack
Cal-a-Vie Health Spa
12 large shrimp, cleaned and poached
2 avocados, chopped
2 large tomatoes, chopped
1 mango, chopped
4 scallions, thinly sliced
1 jalapeno chili, seeded and minced (optional)
Leaves of 1 bunch fresh cilantro
2 tablespoons fresh lemon juice
Salt and pepper to taste
Cilantro sprigs, for garnish
Cut the shrimps in half and combine with the avocados, tomatoes, mango, scallions and jalapeno chili in a medium bowl. Add the cilantro and lemon juice; season with salt and pepper and toss to mix well. Pack the mixture into molds or plastic cups and chill in the refrigerator. Invert onto serving plates and garnish with cilantro sprigs.
Grilled Lemon, Mint Chicken and Zucchini
Deerfield Spa
3 medium (8 ounces each) zucchini
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon coarsely ground black pepper
1/2 cup (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon chopped fresh oregano leaves
Prepare outdoor grill for covered, direct grilling on medium. With mandolin or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 2 teaspoons olive oil and half of mint. Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, 1 tablespoon oil, 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.
Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint. Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.
