This Fit Kitchen

Dinner

Grilled Chicken & Sweet Potato Salad

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Grilled Chicken & Sweet Potato Salad

But….that doesn’t mean I won’t be doing my best to make the meals yummy!⁣
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🥄 1 grilled chicken breast, cubed
🥄 ½ sweet potato, cubed and roasted (or air fried)⁣
🥄 Salad greens
🥄 ½ sweet potato, cubed and roasted (or air fried)⁣
🥄 ¼ cup plain Greek yogourt
🥄 ½ tbsp taco seasoning⁣
🥄 ½ lime, juiced


To make the dressing, mix together the Greek yogourt, taco seasoning and lime juice.

Top salad greens with warmed chicken and sweet potato.  Top with the dressing.

Cheddar cheese makes an excellent additional topper to this salad!

Exploded Baked Potato Bowl

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Exploded Baked Potato Bowl

This combination is everything you love about a baked potato in bowl form.  And since pretty much everything is better in a bowl, is there anywhere to go wrong?  I don’t think so!

  • 🥄 200g yellow potatoes, peeled and cubed
  • 🥄 5 slices turkey bacon, diced
  • 🥄 2 tbsp greek yogourt
  • 🥄 1 green onion finely chopped
  • 🥄 1/4 c shredded cheddar cheese

Cook the potato in salted boiling water until it easy breaks apart with a fork.

While the potato is cooking, fry the chopped turkey bacon over medium heat.

Once the potato is cooked, drain well.  Put the potato into a bowl and top with turkey bacon, greek yogourt, cheese, and green onion.  Enjoy!!!

Ginger Beef, Broccoli and Mushroom Stir Fry

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Ginger Beef, Broccoli and Mushroom Stir Fry

In these days of fewer trips to the grocery store, I try to stock up on pantry staples in order to maximize my meal alternatives.  Broccoli is always one of my go to veggies and it tends to last pretty well in the fridge, as do mushrooms.

To make 4 servings:

  • 🥄 500 g sirloin beef, thinly sliced
  • 🥄 2 heads broccoli, cut into small florets
  • 🥄 2 onions, diced
  • 🥄 600 g mixed mushrooms sliced
  • 🥄 1/4 c soy sauce
  • 🥄 1 – 1/2 piece ginger, finely chopped
  • 🥄 2 cloves garlic, finely diced
  • 🥄 1/2 tsp red pepper flakes
  • 🥄 1 c brown rice, cooked per package directions

Sautee together the ginger, garlic, onion, soy sauce, and red pepper flakes.  Once the onion starts to soften, add the broccoli and mushrooms.  Stir fry until the mushrooms are cooked and the broccoli is beginning to wilt.  Add the beef, and cook until desired level of doneness has been reached.  Serve over rice.

Triple Decker Turkey & Avocado Sandwich

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Triple Decker Turkey & Avocado Sandwich

Is there anything better than a triple decker sandwich?  Really?  What is there not to love?  Just all goodness.  I made this with leftover turkey, but it’s also equally delicious with chicken!

  • 🥄 125 g turkey breast, thinly sliced
  • 🥄 1/2 avocado, mashed
  • 🥄 3 slices your favourite whole grain bread
  • 🥄 1 tsp hot & spicy mustard

Toast the bread.

Top the first slice of bread with half the avocado, half the mustard and half the turkey.  Top with a slice of bread, repeat the layers (avocado, mustard, turkey) and top with the final slice of bread.

Enjoy!

Curried Turkey Salad

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Curried Turkey Salad

Curried turkey salad is one of my favourite ways to use up leftover turkey.  If you’ve still got some turkey left from Easter (maybe hanging around it the freezer?) definitely give this a try!

🥄 125 g cubed turkey breast

🥄  2 tbsp light mayonnaise

🥄 1 rib celery, finely chopped

🥄 1 green onion, diced

🥄 1/2 tsp curry powder

🥄 salt & pepper to taste

Mix the mayonnaise with the curry power and salt and pepper.  Mix remaining ingredients in a bowl, then mix the mayonnaise mixture into the bowl.  Serve curried turkey salad on toast, a bun, over salad.

 

Chicken & Cucumber Salad

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Chicken & Cucumber Salad

🥄  1 cucumber

🥄  3 – 4 cherry tomatoes

🥄  1 grilled chicken breast, sliced

🥄   Your favourite salad dressing

🥄   Parsley or basil, for garnish

Spriralize a cucumber, top with quartered cherry tomatoes, the grilled chicken breast, herbs and dressing. Enjoy!

Whipped Feta Dip

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Whipped Feta Dip

🥄 50 g feta cheese

🥄 75 g plain Greek yogourt

🥄 ¼ lemon, juiced

🥄 ¼ tsp garlic powder

🥄 ¼ tsp crushed red peppers

🥄 2 green onions finely sliced

🥄 1 tbsp parsley, chopped

 

Combine all ingredients except the green onions and parsley in the small bowl of a food processor and pulse until the feta is smooth and the ingredients are well combined.  Scrape down the sides of the bowl as needed.

 

Remove the dip from the food processor bowl into a mixing bowl and stir in the green onions and the parsley.  Stir through.

 

Serve with veggies, sweet potato fries, or anything you’d like!

Chicken & Broccoli Salad

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Chicken & Broccoli Salad

This is my healthy take on broccoli salad.

Serves 4

 

🥄 ½ c plain Greek yogourt

🥄 2 tbsp red or white wine vinegar

🥄 2 tbsp granulated sweetner (or sugar)

🥄 3 shredded chicken breasts

🥄 5 slices turkey bacon

🥄 2 heads broccoli, cut into florets

🥄 1 red onion, finely diced

 

In a small bowl mix together the Greek yogourt, vinegar and sweetener.  Set aside.

 

Blanch the cut broccoli florets in boiling water for about 2 minutes – just long enough to soften the broccoli a bit.  Drain and set aside to cool.

 

Pan fry the turkey bacon, and cut up into small dice.

 

In a large mixing bowl, mix the cooled broccoli, shredded chicken, turkey bacon, broccoli, and red onion, then mix the dressing through.

 

Enjoy!

Sirloin and Cheddar Fries

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Sirloin and Cheddar Fries

This killer combo has delicious written all over it.  My husband and I both love it.  In these days of #StayHome, this is becoming a Saturday night special.

🥄 Dice yellow potatoes into fry cut, and make fries in your air fryer.  I estimate about 2 medium sized potatoes per person, and typically roast my fries for about 35 minutes at 390F.

🥄 Barbeque sirloin to your liking.  Slice thinly and into bite sized pieces.

🥄 Pile the fries onto a parchment lined cookie sheet.  Top the fries with the sirloin and a drizzle of your favourite barbeque sauce.

🥄 Top with shredded cheddar cheese

🥄 Stick the tray under your broiler for about 5 minutes or until the cheese is melty.

Teriyaki Salmon and Quinoa Bowl

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Teryaki Salmon and Quinoa Bowls

Prepare the marinade:

🥄 2 tbsp water

🥄 ½ c soy sauce

🥄 2 tbsp Sukrin gold, or other brown sugar style sweetener

🥄 2 tbsp garlic-ginger paste

🥄 2 tsp apple cider vinegar

 

Split the marinade into two dishes.  To the first dish add 3 pieces salmon.  To the second dish, add 1 sliced red pepper and 1 sliced orange pepper – or your favourite veggies.  Marinade each for 1 hour.

 

Bake the salmon in the oven on a parchment lined baking sheet at 350F for 25 min.

 

Pan fry the peppers over medium heat just until they start to soften.

 

Serve with cooked quinoa and enjoy!