This Fit Life | Weekly Recipe Round (7) Up
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Weekly Recipe Round (7) Up

Weekly Recipe Round (7) Up

Did you know that you can check out magazines at the library? Well…I didn’t! And I was super excited to find out that I could check out some Cooking Light Magazines that had delicious recipes in them! AND I am going to share them with you!

me and cooking light mag

You may be wondering why I didn’t know you could check out magazines at the library since it seems like something everyone would know, especially since me and my kids spend an inordinate amount of time there.

However, the key word in that sentence is “kids”…so when we go to the local library, I spend the majority of the time in the children’s corner, reading to my daughter with one eye while keeping the other eye on my son, who is usually pulling books off the shelf and trying to escape out the door. Needless to say, I don’t get to spend much time browsing in my specific sections of interest.

If you’ve been reading my blog for a while (and shame on you if you haven’t) than I know you know how amped up I get to share recipes with y’all! I am particularly excited about these recipes (not only because they came from a new-to-me section of the library, but because they are designed to make your life (and therefore, my life) simpler! They are either 20 minute recipes or 5 ingredient recipes AND they are tasty AND healthy!!

Chicken Verde Tacos, Serves 4

salsa verde tacos


2 cups shredded rotisserie chicken breast

½ cup prepared organic salsa verde

8 (6 inch) corn tortillas

2 cups thinly sliced purple cabbage

1/3 cup plain greek yogurt


  1. Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until throughoutly heated.
  2. Heat tortillas 20 seconds on each side over an open flame
  3. Combine cabbage and yogurt in a bowl, toss to coat
  4. Divide chicken mixture evenly among tortillas. Top with cabbage mixture
  5. Eat and Enjoy!

Tip: If you don’t want to use tortillas because you are trying to cut back on carbs, use Romaine lettuce leaves instead as the “tortilla”. OR you could put the chicken on to of a bed of lettuce and make a salad

Another tip: Serve with cauliflower “rice” (for low carb/no carb diet), brown rice, black beans and/or avocado slices

Shrimp and Broccoli Rotini, serves 4

shrimp and broccoli


6 cups water

8 oz uncooked rotini

3 cups packaged fresh broccoli florets (or frozen)

2 TBSP olive oil

1 lb peeled and deveined large shrimp

2 tsp grated lemon rind

2 ½ TBSP unsalted butter

2 TBSP fresh lemon juice

Sea salt and black pepper, to taste


  1. Boil 6 cups of water
  2. Add pasta and cook according to directions, omitting salt and fat
  3. Add broccoli during last 3 minutes of cooking; drain
  4. Heat oil in a large skillet
  5. Add shrimp to pan; sauté 2 minutes.
  6. Stir in lemon rind; sauté 1 minute
  7. Add pasta mixture, butter, lemon juice, salt and pepper
  8. Sauté 1 minute, stirring occasionally; toss to coat
  9. Add salt and pepper
  10. Eat and enjoy!

Tip: For a low-carb option, use spaghetti squash or spiralized zucchini noodles instead

Another tip: Serve with a side salad and homemade tomato soup

Tarragon Chicken Salad Wraps; Serves 4

chicken tarragon salad


2 cups shredded rotisserie chicken breast

¾ cup Greek yogurt

1/3 finely chopped celery

3 TBSP chopped fresh tarragon

2 TBSP fresh lemon juice

½ tsp black pepper

4 large green leaf lettuce leaves

Tomatoes, sliced


  1. Combine all the ingredients in a bowl except the tomatoes and lettuce
  2. Divide the chicken mixture onto lettuce leaves
  3. Top with tomatoes and wrap the lettuce
  4. Eat and Enjoy!

Tip: This could also be served on whole wheat bread

Another tip: Serve this with a fruit salad and/or homemade soup

Flank Steak with Herb Dressing and Charred Broccolini, Serves 4

flank steak


¼ cup olive oil, divided

¼ cup finely chopped fresh poultry herbs, divided

2 tsp fresh minced garlic

1 lb flank steak

¾ tsp sea salt

½ tsp black pepper

1 lb broccolini or broccoli

½ cup water

2 tsp fresh lemon juice


  1. Combine 3 TBSP olive oil, 3 TBSP herbs and garlic in a skillet over medium heat. Cook and stir for 1 ½ minutes
  2. Remove mixture and put in a bowl
  3. Cut steak into 4 equal pieces, sprinkle with 3/8 tsp salt and pepper
  4. Add steak to pan and cook 3 minutes on each side or until desired degree of doneness.
  5. Remove steak and place in a shallow dish to collect juices; sprinkle with remaining 1 TBSP of herbs
  6. Add remaining 1 TBSP oil to pan and return to high eat. Add Broccolini; cook 2 minutes
  7. Add ½ cup water to pan, cover and cook 3 minutes or until tender. Sprinkle with 3/8 tsp salt, drizzle with juice
  8. Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk.
  9. Serve steak with dressing and broccolini
  10. Eat and enjoy!

Tip: Served with a baked sweet potato and/or side salad

Another tip: This would be a GREAT Valentine’s Day Recipe if you plan to stay at home (which I do)

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