Grilled Honey-Orange Chicken Salad

Ok so I must admit, I LOVE a good salad.  Especially during these hot summer months when you want something light, filling yet {lets be honest} bikini friendly.  So when Heather, from one of my favorite blogs The Lovely Cupboard, contacted me to do a fun salad swap, I literally jumped at the chance!  So in case you didn't see this recipe Friday on her blog, today's your lucky day!

I wanted to create a hearty salad that had a mix of fresh fruit, crisp veggies and lots of protein!  I hate scrimping on salads, I mean let's be serious people...salads typically aren't very filling.  This one however will leave you feeling fat and happy.

In a good way.

I love this because you can prepare the marinade in the morning allowing the chicken to absorb all the flavors throughout the day, then just pop the chicken in the broiler when you get home and throw your salad together for a tasty dinner!

Easy peasy, no?

And don't even get me started on the delicious summer dressing I drizzled over top.  The mixture of freshly squeezed orange juice, olive oil, white wine vinegar and shallots just makes my heart swoon.

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Servings: 4

Serving Size: 1 1/2 cups

Calories: 273

Fat: 7.9 g

Carbs: 13.4 g

Fiber: 2.3 g

Protein: 35.6 g

Old Points: 5.7 pts

Points+: 7 pts

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Here are your ingredients:

Recipe adapted from Better Homes & Gardens

3 skinless, boneless chicken breast halves 

4 cups salad greens

1 medium red bell pepper, thinly sliced

2 medium oranges, peeled and sectioned

Sliced almonds, toasted

For the marinade:

2 tsp. orange zest

1/3 cup orange juice

4 cloves garlic, minced

2 Tbsp honey

1 1/2 tsp. dried thyme (or savory)

For the dressing:

2 Tbsp olive oil

2 Tbsp white wine vinegar

2 Tbsp orange juice

2 cloves garlic, minced

1 1/2 tsp. shallots, finely chopped

Salt and pepper, to taste

Combine ingredients for the marinade and pour over chicken in a resealable plastic bag.  Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.  

Line a broiler pan with foil and place chicken on the pan, discarding the marinade.  Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 minutes, turning once.  Chicken should no longer be pink and juices will run clear.

While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl).  Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections.  Slice chicken crosswise and arrange over greens and drizzle with dressing.  Feel free to garnish with sliced almonds, if desired.  Enjoy!

Click here for a printable version of this recipe 

Also don't forget, the Shine Project $50 Shop Credit Giveaway is still going on through Monday so enter now for a chance to win!

Salad Swap - Summer Salad with Salmon

Happy Friday!

And since there just so happens to be an extra Friday this month, Heather, from The Lovely Cupboard, had the brilliant idea of doing a fun salad swap!  With it being summer and all, this was the perfect way to showcase some of our favorite recipes.  You can find my Grilled Honey-Orange Chicken Salad on her blog, so check these both out!

Hello there! I'm Heather from The Lovely Cupboard, and I'm thrilled to share my favorite summer salad with all of you today. Kelly is over at my blog sharing one her favs. Summer is probably the only time of the year that I actually crave salads. Oh sure, I eat them year round, but usually while dreaming about the steak or burger my husband is eating across the table from me. Not during this time of year though! I love shopping for produce when so much is in season. Tomatoes taste straight from the vine, onions are sweeter, and greens are crunchier.

This salad is packed with protein to keep you feeling very satisfied (despite whatever else is being consumed across the table). Salmon, edamame (soy beans), and goat cheese are the perfect trio. Sweet cherry tomatoes and red onion provide beautiful color as well as flavor, and a homemade honey mustard dressing tops it off. (Don't worry, it's really simple. I promise.)

Honey Mustard Dressing

    -4 T honey

    -2 T mustard

    -1/4 c vinegar

    -1/2 c olive or grape seed oil

Add ingredients to a Mason jar, screw on the lid, and shake until

emulsified. (Also, you could just whisk for a couple minutes in a bowl.)

I use a mason jar because it's great to store left over dressing.

There's just something about eating a meal with so much color and texture. So, what's your favorite summer salad? (PS-Let's just pretend that pasta and potato salads count too...) Thanks to Kelly for participating in the salad swap with me!

Cherry-Peach Sangria

Oh sangria.
 Why must you make my heart swoon??

I can't think of a more refreshing beverage than sangria on a hot summer's day and it's one of my favorite things to whip together when having friends over.  I mean the pitcher alone is just stunning!  The possibilities are truly endless when it comes to YOUR sangria, but no matter what fruit you choose to use or whether you prefer white or red wine, the end result is always a fruity, summery flavor.

This particular recipe called for brandy, which isn't something I'm used to drinking.  Brandy tends to run very expensive and I wasn't trying to buy a huge bottle of this stuff, even though I did end up liking the flavor.  Luckily you can find mini bottles at your local ABC store for just a few bucks and one bottle is roughly equal to 1/4 cup!

My lucky day.

So I carted this pitcher with me to the pool, laid my pasty white legs on the lounge chair and made some new friends that day.

Everyone loves the girl with free cocktails.

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Servings: 8

Serving Size: 2/3 cup

Calories: 155

Fat: 0.2 g

Carbs: 18.3 g

Fiber: 1.3 g

Protein: 0.8 g

Points+: 5 pts

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Here are your ingredients:

Recipe adapted from Cooking Light 

1/4 cup sugar

1/4 cup brandy

2 1/2 cups pitted cherries

1 (750 mL) bottle albarino wine, chilled (or any sweet wine)

1 cup club soda, chilled

1 large peach, thinly sliced

3 thyme sprigs

Mix together the sugar and brandy in a pitcher until sugar dissolves.  Add the pitted cherries and bottle of wine and chill in the fridge for 8 hours or overnight.  Just before serving, stir in club soda, sliced peaches and thyme sprigs.  Enjoy!

Click here for a printable version of this recipe

Now go try some yourself!

Also don't forget, the Shine Project $50 Shop Credit Giveaway is still going on through Monday so enter now for a chance to win!

It's for a great cause and
you may get some new summer jewelry in the process.

The Shine Project $50 Threads Shop Giveaway!

How excited are you ladies for today's giveaway??

Now I know y'all are no strangers to the gorgeous Ashley and her blog The Shine Project which strives to help underprivileged children reclaim their future with the ability to attend college.  Well I'm so beyond honored that she asked to team up with moi to launch her newest project,

THREADS.

Yes, gorgeous handmade bracelets designed especially for you, not by some trendy jewelry shop or overpriced boutique, but by the kids themselves!  By purchasing a bracelet, all the proceeds go towards each child's college fund giving them hope for the future.

And you want to know the best part??

With each purchase, you will receive a handwritten thank you card from the child who actually made your bracelet expressing their gratitude for helping them achieve their dreams.  Doesn't get much more rewarding than that, huh?

And they're pretty freakin' cute if I do say so myself!

Here check them out.

Well friends, today is YOUR lucky day.

Ashley is generously giving away a $50 shop credit to use towards anything in her amazing shop, and you know what else??  You'll receive a free shine band with each purchase simply by typing Eatyourselfskinny in the 'notes to buyer' section at checkout!

It's a win-win ladies, YOU get something pretty to rock with your breezy summer outfit and one more child gets the opportunity to raise their college fund.

  

Here's how to ENTER!

Please leave a comment for each

Visit the Shine shop and tell me which item is your favorite here 

Follow The Shine Project here

Follow The Shine Project on Twitter here 

Become a fan of The Shine Project on Facebook here 

  

Become a Google Friend Connect follower on my blog

Follow me on Twitter here 

Like me on Facebook here 

 

Tweet: "I just entered to win @TheShineProject's $50 Threads Shop Giveaway on @EatUrselfSkinny! http://bit.ly/MAVU90"

All separate comments please.

 

::::::::::::::

Winner will be announced this Monday, July 2nd so don't miss out on this great giveaway!  All I ask is that the winner (and non-winners) spread this charitable cause with everyone they know as well!

Be the CHANGE you wish to see.

This giveaway is now closed.
 

Pan Seared Tilapia, Broccoli & Red Skinned Potatoes

Meet Kathleen.

She's the gorgeous girl behind the blog Easy Skinny Life and lemme tell you,

she really does know how to make being skinny look easy!

Miss Kathleen is no stranger to maintaining a fit and healthy lifestyle.  As a runner, dancer, fitness instructor and black belt in Karate, girlfriend knows a thing or two about staying in shape!  And her fabulous blog reflects all that and more, sharing some of the most delicious recipes that will only make your waistline more lean.

One of the best tips she shares on her blog is her 80/20 rule and this is something I think every girl should commit to memory!  Maintaining your body's optimal weight is based on 80% of what you eat and 20% of how you exercise.  Of that 20%, you should be doing half weight-lifting and half cardio.

Seems simple, eh?

Kathleen's blog is full of her skinny tips and tricks and lucky for you I'm going to share one of my favorite recipes from her site!  It's easy to make, delicious to eat and allows you to return for seconds without any additional guilt!

Perfection.

 

 Here are your ingredients:

Recipe from Easy Skinny Life

Tilapia filets

Red skinned potatoes, chopped

Fresh broccoli

Brussels sprouts

2 Tbsp olive oil

1 Tbsp butter

Ground turmeric

Ground black pepper

Add olive oil and 1/2 tablespoon of butter to a large pan on medium-high heat.  Sear potatoes for several minutes, flipping often.  Reduce heat to medium and add broccoli and brussels sprouts.  Cover and cook for 30 minutes, turning several times.  Please vegetables on a plate.  Add 1/2 tablespoon of butter and sear the fish on each side on medium-high heat.  Cook for several minutes until flaky.  Do a quick trade: place fish on a plate, add the vegetables to the pan, and then top it of with the fish.  Cook or several minutes, enjoy!

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Spicy Shrimp with Cilantro and Lime

It's official.  I'm obsessed with summertime.
I mean y'all know how much I love the fresh fruit that comes hand-in-hand with this time of year, but seafood is definitely my next favorite.

I came across this recipe by complete happenstance (sorry...who says that word?) and completely fell in love with the spice rub.  I mean whoever thought mixing spicy cayenne pepper with sweet cinnamon was a damn bloody genius.  I used tiny little shrimp that I already had in my freezer, but this recipe would definitely be best with large fresh shrimp!

You can choose to saute them in a pan with a little butter OR just skewer them up and throw them on the grill!  Grilling is definitely the healthier option (and more flavorful in my opinion) so I would highly recommend going that route.  Of course since I live in a tiny apartment and they refuse to allow me to have a grill on my deck, I went ahead and just cooked these on the stove.  But I think putting them on skewers would be amazing and would certainly make for a fabulous presentation, if I do say so myself.

PS I'm moving asap.

Another reason I love summer is because of all the constant plans I have!  My weekends are literally booked through the beginning of September with either lake trips, weddings, concerts or cookouts.  I freaking love my life.  Well this weekend was certainly no exception, Friday night was my friend Cassie's birthday so we headed up to a rooftop bar in Arlington to celebrate.

Great friends, yummy drinks and gorgeous weather,
couldn't ask for a more perfect night.

Then of course Saturday was the Rascal Flatts concert.  Now if you live in Northern Virginia and know anything about Jiffy Lube Live, then you are probably well aware about them banning tailgating last summer.  How can you go to a country concert and not tailgate?!  It's just plain wrong.  Well here's a little fun fact for ya, my boyfriend may or may not have been the one who started the Boycott Jiffy Lube Live tailgating page on Facebook that spurred all the media attention.  After almost 10,000 likes and Jimmy Buffet on board, I'm now happy to say we can finally tailgate again this summer!

No one stands in between partying and my boyfriend.
He made damn sure of that.

We, of course, had such a blast and {as always} Rascal Flatts put on a flawless performance.  Sure Chris' truck lost all air conditioning in 95 degree weather and then broke down on the way to the venue, but we definitely made the best of it and had fun with all our friends.

I also instagrammed out my drink of choice which was Firefly vodka's Skinny Tea mixed with Crystal Light lemonade!  If you haven't tried this yet then it is a MUST, I promise..

No seriously, run out to the store right now. 

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Servings: 4

Serving Size: 6 oz.

Calories: 180

Fat: 3 g

Carbs: 0.5 g

Fiber: 0 g

Protein: 34.5 g

Old Points: 3.9 pts

Points+: 4 pts

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Here are your ingredients:
Recipe adapted from Dinner: A Love Story 

3/4 tsp. salt
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1/8 tsp. cinnamon
2 lb. large shrimp, peeled and deveined
Garnish with chopped cilantro and lime wedges

To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon.  Sprinkle over shrimp and toss to combine.

For grilling:  Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking.  Thread shrimp on skewers and place on grill for 1 to 2 minutes (until pink) then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them.  Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying:  In a large skillet, melt about a tablespoon of light butter over medium-high heat.  Add shrimp and cook, stirring occasionally for about 3 to 5 minutes.  Shrimp should be opaque throughout.  Squeeze lime juice over top and garnish with chopped cilantro, if desired.  Enjoy!

Click here for a printable version of this recipe  

Also, I'm guest posting over at Steph's Bite by Bite today so head on over and check out the delicious sweet and spicy mango salsa recipe I'm sharing.  It would go absolutely perfect with this dish!

Now go grab a cocktail and fire up the grill!

Sponsor Spotlight!

So I've been kind of obsessed with Dawson's Creek re-runs as of late, thank goodness for Netflix gracing me with this all too consuming adolescent nostalgia.  Sure everyone loved Dawson, but Pacey was always my favorite...he's funny, cute and had a bit of a "bad boy" edge, if that's what you even want to call it.  And damn Joey for being so indecisive, just pick a hot guy that's madly in love with you already!  Oh how I missed this show.

Now time for you to meet some lovely ladies.

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Laura, the fabulous woman behind the blog Our Reflection, is the mother you hope to be and the friend you wished you had!  She's a full-time working mom of two beautiful daughters, a wife to an amazing husband and just so happens to be a lifestyle photographer {jealous I know} .  A confessed social media addict with a Starbucks obsession, Laura shares her love, life and faith on her amazing blog.  She also hosts a super fun Meet and Tweet Twitter Hop where you can make lots of new bloggy friends!  So head on over to check out Miss Laura, you won't be disappointed!

Blog | Twitter | Facebook

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Need some summer workout inspiration??  Well Whitney is a freakin' rock star and writes for one of my favorite blogs Whit Likes Fit where she shares her favorite workouts, healthy recipes and even little glimpses into her life with her sweet hubby and pup Chance.  I'm pretty sure we'd be best friends if we ever met in "real" life, I mean the girl loves cowboy boots, country music and I know she'd whip my booty into shape!!  And in the words of Whit herself, "Life is short and we only get one, so enjoy it.  Eat that cookie, have that glass of wine, but go to the gym and make smart choices.  Being fit is a balancing act and I'm just trying to avoid falling off the balance beam."  Don't you just love her??
  

Blog | Twitter | Facebook

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You are going to just love Miss Jessica of Lovely Little Things!  She shares everything from why she drinks lemon water every morning, to eating healthy and lemme just throw this out there...girlfriend is a fitness guru!!  Umm have you seen her abs??  Her sweat-inducing workout is literally my go-to when I need some inspiration and she's even working towards being a fitness trainer herself!  But workouts aren't the only thing you'll find on her fabulous blog, be prepared to fall in love with her adorable outfit posts and super yummy recipes!  You're welcome.

Blog | Twitter | Facebook

 ::::::::::::::

Destini is the lovely face behind the blog The Healthy Wife and her title pretty much sums up what her blog is all about!  As a recent newlywed to her sweet hubby who loves to cook, Destini shares delicious recipes that not only are delicious, but good for you too!  She also has a lot of vegan recipes as well.  She's a self-proclaimed nerd and die hard sports fan, but I won't judge her for being a Packers fan.  So check out Miss Destini's blog and start trying some of her yummy dishes, I know her lime cilantro black bean quinoa salad is first on my list!

Blog | Twitter | Facebook

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Nicole is the absolutely adorable, super gorgeous girl behind the blog This Little Momma.  A midwest gal with dreams of the west coast, Nicole documents her life as a sweet momma to her adorable 11-month old sidekick!  She has a love for all things fashion, DIY, as well as design which she squeezes in during her little one's nap time.  She even just opened up her own design studio offering unique, affordable blog designs!!  So head on over and check out Miss Nicole, she is definitely someone that any girl can relate to and that everyone wants to meet!

Blog | Twitter | Facebook

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See!  Told ya you'd love them all :)
Now start stalking!

Peanut Butter Cup Blondies

Um if anyone knows me then they know that my absolute weakness is Reeses peanut butter cups.  The addiction is bad I'm telling you, but I only eat them on occasion...or sometimes in my ice cream...or even in yummy delicious blondies such as these.

Yes blondies, what a perfect name for this yummy dessert and one of my favorite names if I do say so myself.  No I'm not biased or anything.  I mean lets look at the similarities, shall we?  Blondes are sweet, they make you smile and many may think we're very simple inside (aka dumb), but we always find a way surprise you!

And that's exactly what these blondies are sure to do.  Not only are there delicious chunks of Reeses peanut butter cups, but you'll also find chocolate chips and a hint of vanilla!

Amazing, no?

But I thought we were supposed to eat ourselves skinny?

Yes well 1) sometimes it's okay to indulge, 2) every girl needs a chocolate fix, I don't care what you say and 3) these are a lightened-up version.  I took out the additional peanut butter the original recipe called for since I thought the peanut butter cups gave it enough flavor, used half sugar, half Stevia in the raw instead of one whole cup of sugar and only used 3 peanut butter cups.  There is also NO oil in this recipe either, it's a win-win folks!  And yes, I know the serving size seems small, but each blondie is packed full of rich chocolate flavor that is sure to satisfy any sweet tooth.

Also, just a quick note to those who make these little babies on the reg, traditional blondies are typically dense and chewy, but these did turn out a bit cake-like, which I actually really loved!  I did find, however, that once they sat covered for a day, they did retain their chewiness (and were of course still just as tasty!)

But don't take my word for it!

These are so simple and quick to make that I bet you could whip them right up during a commercial break in the middle of watching The Bachelorette.

I'd bet you $5 on that.

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Servings: 12

Serving Size: 1 blondie

Calories: 151

Fat: 5.3 g

Carbs: 23.8 g

Fiber: 0.8 g

Protein: 3.2 g

Old Points: 3.3 pts

Points+: 4 pts

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Here are your ingredients:

Recipe adapted from Cooking Light 

1 1/4 cups all-purpose flour

1/2 cup sugar (or 1 cup without Stevia)
1/2 cup Stevia in the raw

1/2 tsp. baking powder

1/4 tsp. salt
2 large eggs, lightly beaten

1/4 cup light butter, melted and slightly cooled

2 Tbsp fat-free milk

1 tsp. vanilla extract

1/4 cup semisweet chocolate chips

3 Reeses peanut butter cups, coarsely chopped

Preheat oven to 350 degrees F.  In a large bowl, whisk together flour, sugar, Stevia, baking powder and salt; set aside.  In a separate bowl, lightly beat eggs then add melted butter, milk and vanilla extract; stirring well.  Add egg mixture to flour mixture and stir until well combined.  Then slowly add in chocolate chips.

Using cooking spray, coat a 9 x 9 inch pan (any other size will need longer to bake) and spread the batter evenly in the pan.  Then sprinkle chopped Reeses peanut butter cups over top of the batter and bake for 20 minutes, or until a toothpick comes out clean.  Allow to cool and enjoy!

Click here for a printable version of this recipe

I think someone else wanted to sneak a taste too!

Silly little furball.
(Don't worry, he didn't consume any chocolate)

Strawberries, Peaches, Basil & Orange Vinaigrette

So I've been on a bit of a fruit craze these past few weeks.

My fridge has literally been filled with fresh strawberries, blueberries, watermelon, peaches, kiwi, etc.  You name it, I probably had it.

Annnd I type this as I gorge myself on chopped up melon and honeydew.

Obsessed.

I found this yummy gem in the pages of my Cooking Light magazine and just fell in love with the combination of fruit, basil and sweet orange vinaigrette.  Not only does it make a beautiful presentation, but it is the perfect easy dish to serve for brunch when having people over!

Yes I love brunch.  I mean not only do you get to make things that require butter and syrup, but you definitely get to sleep in as well.  Seriously who wants to get up early on a Saturday?  Yeah no one.  And the best part is you get to cook for all your friends and actually have an excuse to drink cocktails before noon!

Brunch = best laziest decision ever.

And speaking of excuses to drink cocktails, I'm thinking I need to start sharing more of those recipes on le bloggy soo I should probably get started on experimenting and taste testing.  Just saying.  Totally for blog purposes, of course.

So back to this little dish, you know I never realized until after massacring about three peaches that I never actually learned how to cut them!  #FoodBloggerProblems.  I had attempted to display gorgeous peach slices on this platter, but alas they only came out mangled and slightly smushed.  Sigh.

Lucky for me, smushy, mangled peaches still taste amazing.

Score.

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Servings: 4

Serving Size: 1 1/4 cups

Calories: 163

Fat: 4.2 g

Carbs: 32.5 g

Fiber: 4.4 g

Protein: 2.1 g

Old Points: 2.8 pts

Points+: 4 pts

______________________________

Here are your ingredients:

Recipe adapted from Cooking Light 

1 cup fresh orange juice

1 1/2 Tbsp sugar

1 1/2 Tbsp champagne vinegar

1 Tbsp extra-virgin olive oil

Dash of salt

1 1/2 cups fresh blueberries

1 lb. fresh strawberries, halved

1 large peach, cut into wedges

1/4 cup fresh basil leaves

Combine orange juice, sugar and champagne vinegar in a small saucepan over medium heat and bring to a boil.  Cook for 15 minutes until reduced to about a half cup.  Whisk in olive oil and salt and let stand for 2 minutes.

Combine blueberries, strawberries and peach slices in a large bowl.  Add vinaigrette about 20 minutes before serving so that fruit is able to marinate.  Garnish with fresh basil leaves and enjoy!

Click here for a printable version of this recipe

Cheers to brunch

and my unhealthy obsession with fruit!

On another fun note, my friend Claire just completely redesigned her blog!  It's absolutely fabulous and you have to check it out.  Head on over to The Realistic Nutritionist now, you'll love it!