Grilled Chicken with Tomato-Avocado Salsa

4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade.  Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper.  Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

For more scrumptious recipes & cooking tips, visit  foodfit.com

For  Healthy Kids/Teen Weight information,  you may visit  HERE

For Diabetic Meal Planning, you may wish to go Here

“Kids Nutritional Guidelines” -  What Parents Should KNOW

Panera Bread Chocolate-Cherry Ricotta Toast

3/4 cup fresh cherries, pitted and chopped, juice reserved
extra chopped cherries for garnish
1 1/2 cups ricotta cheese
2-4 tablespoons sugar
1/8 teaspoon almond extract
4 slices Cinnamon Raisin bread (about 3/4″ thick)
1/4 cup mini chocolate chips or chocolate curls
1/4 cup sliced almonds

Mix together chopped cherries and reserved juice, ricotta, sugar to
taste and almond extract in a medium bowl.  Cover and refrigerate
until ready to use.

Toast the bread.  Spread each slice with the cherry-ricotta mixture
and sprinkle with the chocolate pieces, sliced almonds and extra
chopped cherries.

Makes 4 servings

A Recipe from Ron Douglas of RecipeSecrets.net

From the Website “mayoclinic.com”,  this is a healthy choice for a summer dessert:

Serves 2

Ingredients

1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
2 shortbread biscuits

Directions

In a small bowl, whisk together the balsamic vinegar, brown sugar and vanilla.

In another bowl, add the strawberries, blueberries and raspberries. Pour the balsamic vinegar mixture over the berries. Let the fruit marinate for 10 to 15 minutes. Drain the marinade. Refrigerate or serve immediately.

To serve, divide the berries into 2 serving dishes. Place the shortbread biscuit on the side of the bowl.

For more from the Mayoclinic.com website, go HERE

Nutritional Analysis

(per serving)

Sumptuous, mouth watering

chimichangas

will bring your family running to the dinner table every time, without you even having to call them .  The wonderful aroma will be enough to stir their interest.  This meal is very filling, and adds an international flavor.   Bon appetit!

This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 ? 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken.  Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

*Note:  This is one of those mexican suppers that is truly delightful – a good choice for your teenagers having their friends over to dinner!

Serves 8-10