Last Saturday was officially the first day of summer. There’s something about the warmer weather that makes you want to eat lighter fare. When it’s hot & sticky outside the last thing you want is a heavy stew heating up your house. In addition to that, we will be wearing bathing suits, shorts and t-shirts which reveal more of us to the world than a bulky sweater and jeans! We are trying to eat healthy but tasty food, to feel satisfied and satiated. Here are a couple of recipes for some great summer dining!
Heather’s Bean Salad:
2 cans of beans (I prefer a mix of garbanzo & dark red kidney beans)
1/3 cup olive oil
1 1/2 Tbsp. onion powder
1 1/2 Tbsp. pear infused vinegar (you could also use apple cider or balsamic vinegar)
1/2 cup crumbled feta cheese
Drain the beans and put them in a bowl. Add olive oil to coat, onion powder and vinegar. Stir to combine. Add crumbled feta cheese and stir lightly. Easy & delicious!
Holly’s Light Lemon Chicken:
1 lb. skinless, boneless chicken breast cut in strips
2 Tbsp. flour
1 Tbsp. olive oil
1 1/2 cups chicken broth
2 cloves minced garlic
1 cup broccoli, roughly chopped
Lightly dust the chicken in 1 1/2 Tbsp. of flour. Brown the chicken in a large pan with the olive oil, approximately 5 minutes. Remove chicken to a plate. Add the garlic to the hot pan and 1 cup of the chicken broth. Cook for one minute. Add the broccoli and cook for another minute. In a small bowl, stir together the remaining 1/2 Tbsp. of flour and 1/2 cup of chicken broth. Add to the broccoli pan and stir. Add the chicken to the pan and zest of one lemon. Then cut the lemon in half and squeeze the juice from both halves into the pan. Add salt and pepper to taste. Stir and cover/cook for 5-10 more minutes. Serve with rice, cous cous (my favorite) or Heather’s Bean Salad (also my favorite) and enjoy!