Start your summer off right (and still fitting into that teeny bikini) with this skinny menu, full of low-fat proteins, low-calorie cheeses and even a skinny cocktail made with light vodka! Plus, each recipe uses healthy, seasonal ingredients for an even fresher, more delicious end result.
Roasted corn and jalapeño salsaRecipe adapted from All You
Serves about 7-8 people
Ingredients: 2 ears corn, shucked2 jalapeños6 small yellow cherry tomatoes, chopped1/2 red onion, chopped1/4 cup extra-virgin olive oil1-1/2 tablespoons red wine vinegar2 basil leaves, choppedSalt and pepper to tasteDirections:- Preheat grill to 450-600 degrees F. Place corn and jalapeños on a broiling pan set about four to six inches from heat. Cook, turning corn frequently, until kernels are soft and jalapeños are lightly browned, about 10 to 12 minutes. Remove from heat and let cool. Once corn has cooled, scrape kennels off and place in a medium size bowl. Once jalapeños have cooled, slice and remove seeds. Place in the same bowl as the corn.Add tomatoes, red onion, olive oil, vinegar, chopped basil leaves and salt and pepper. Mix to combine. Serve with whole grain chips and enjoy!
Serves 4
Ingredients: 2 cups canned chickpeas, rinsed14 ounce can red beets, drained and chopped2 stalks celery, with leaves, chopped1 teaspoon sea salt2 tablespoons lemon zest1 tablespoon lemon juice1 tablespoon extra-virgin olive oil1/4 cup chopped summer squash1/4 teaspoon black pepperSliced lemon for garnishFor the directions on how to make this, check out the recipe here on SheKnows >>
Serves 4
Ingredients: 1 pound boneless, skinless chicken breasts, cut into cubes1/2 red bell pepper, cut into chunks1/2 yellow bell pepper, cut into chunks4 plum tomatoes, cut into chunks1/2 red onion, cut into thick slices8 ounces mustard marinade (like this kind)Salt and pepper to tasteWooden skewersDirections:
- Place three-quarters of the marinade in a medium bowl. Place chicken in, mix so chicken is fully covered and cover with plastic wrap. Let chicken marinate for at least three hours, or overnight. In a freezer bag, add the rest of the marinade. Add chopped peppers and let marinate for at least an hour.Once chicken has marinated, preheat grill to medium-high heat. Remove chicken from the marinade and thread onto the skewers, interchanging with peppers, tomatoes and red onion. Sprinkle each kabob with salt and pepper.Grill kabobs with the grill lid on for at least 10 to 12 minutes, or until chicken is fully cooked and vegetables are soft. Serve with rice and enjoy!
Yields about 6 -7 (1/2 cup) servings
Ingredients: 1 cup 1% low-fat milk3/4 cup white sugarDash of sea salt2 cups light cream1 teaspoon vanilla extract1 package light pistachio-flavored pudding3 tablespoons finely chopped pistachios For the directions and more about this creamy, light gelato, check out the recipe here on SheKnows! >> Drunken pink lemonadeRecipe and photo provided by Voli light vodka
Serves 4
Ingredients:8 ounces Voli lemon vodka4 ounces lemon juice3-2/3 ounces simple syrup (try this recipe)Splash of club soda (in each drink)
- Combine vodka, lemon juice and simple syrup in a chilled blender with a lid filled halfway with ice. Shake vigorously. Pour mixture into 4 tall glasses filled halfway with ice.Add a splash of club soda and diet cranberry juice to each glass and mix lightly. Garnish with slices of fresh lemon and enjoy!
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