Skinny Chef Recipes - Sides, Salads, Soups
C
omplete your meal with a side, salad, or soup. Cooking healthy for one tonight? Check out salads and make-ahead soups for easy clean-up and do ahead tips to eat well throughout the week.Zucchini Salad with Lemon and Ricotta
Zucchini is such a tender vegetable, you can enjoy it without even having to turn on your stove. Eat it raw during the summer, when zucchini is at its peak. If you want to make this ahead of time, combine all the ingredients, but save the ricotta and fresh herbs to use right before you serve it.
Tomato Cantaloupe Salsa
The combo of heat and sweet says summer to me. Cantaloupe sweetens this perky salsa flavored with hot green chilies. If you’re not a fan of the heat, just omit or reduce the amount of chili.
Grilled Mango with Balsamic Glaze
Thanks to my friend Rob, who tends bar at Maxwell’s in Hoboken, you’ll be able to taste this unusual lip smacking combo. I added a pinch of chili for warmth and heat which breaks up the sweet punch of balsamic and mango. You rock Rob!!
Guacamole
Whenever I invite guests over during the summer - I serve plenty of guacamole because it’s so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado - it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.
Citrus Almond Chicken
Citrus work as a natural appetite suppressor and goes great with this crunchy, quick to make chicken cutlet coated with heart healthy almonds. Marinate the chicken over night in fresh lemon juice to get the best results. Find out more about the health benefits of grapefruit.
Pickled Cucumber Salad
This cucumber salad gets it’s name from the apple cider vinegar. It lends a sweet and sour tang to this dish that reminds me of fresh pickles. Cucumber salad also makes a great topping for your turkey burger or salmon cakes in place of pickle relish.
Sautéed Spinach
Spinach is a nutritional powerhouse. High levels of vitamin K, A, C, B2, along with manganese, folate, and iron – all available in just one cup! This simple preparation is the fastest way to load up on nutrients at lunch or meal-time.
Lemon Pepper Shrimp
Homemade Chinese food can be so healthy if you cut back on the cooking oil. This dish is light and lovely, perfect to serve on top of some tender udon noodles or fluffy brown rice. I also recommend serving it on a bed of sautéed or grilled green onions.
Cucumber Kiwi Gazpacho
Ever tasted a Chinese Gooseberry? If you enjoy kiwis you have! Whatever you call ‘em, these hairy monsters are packing major vitamin C! A potent antioxidant, vitamin C helps to protect the skin against wind and sun damage and can be an ally in the fight against skin cancer. Perfect for your travel cup this summer
Salmon Ceviche
Allow the mixture to marinate 30 minutes before serving, but not longer as the grapefruit will “overcook” the fish. You will notice that the salmon will become more opaque as it marinates. I like to serve it in individual parfait glasses for an elegant presentation and garnish with the remaining tablespoon of cilantro and bits of zest. This dish pairs well with a chilled glass of Sauvignon Blanc from New Zealand.
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