My tips when it comes to summer meals are:
Focus on seasonal foods. Summer is the perfect time to include lots of fresh veggies and fruits, as so many are available. Check out my fresh summer foods list to find out my favorites - and don't miss the Bold Beet and Lentil Salad recipe, one of my favorite summer meals!
Eat light. Heat can bring down our energy levels, so I like to eat lighter in the summer. This includes plenty of salads, fruit bowls and cooler dishes. One of my favorites is my Seafood Spinach Salad - give it a try.
Add foods that are hydrating. Staying hydrated is so important in the summer months, so in addition to drinking plenty of water, add in foods that are high in water content. These include cucumber, cantaloupe and other melons, oranges, pineapple and bell peppers. All are wonderful to snack on, too.
Now for a delicious summer recipe for two - try my Chicken Lettuce Wraps with Sesame Green Beans. Perfect for lunch or dinner, it is a simple, easy preparation that is big on flavor, offers up a good amount of protein, and takes advantage of in-season green beans. Enjoy!
Let's live EVER BETTER™ - together!
Chicken Lettuce Wraps with Sesame Green Beans
Time: 10 minutes / Makes: 2 servings
8 oz. cooked skinless boneless chicken breast, finely diced
1 (8-oz.) can water chestnuts, drained
1 (8-oz.) can bamboo shoots, drained
1⁄2 cup thinly sliced scallions
2 gloves garlic, minced
1⁄4 cup chopped fresh cilantro 2 Tbsp. rice vinegar
11⁄2 Tbsp. toasted sesame oil
1 Tbsp. lower-sodium soy sauce
1 tsp. chili paste (such as sriracha)
8 large lettuce leaves, separated,
washed and patted dry
3/4 pound (about 3 cups) green beans, trimmed
2 tsp. toasted sesame seeds
1. In a medium saucepan, combine
the cooked chicken, water chestnuts,
bamboo shoots, scallions and garlic
and heat for 2 minutes on medium
heat until warmed through.
2. In a small bowl, whisk together the vinegar, sesame oil, soy sauce and chili paste to make the dressing.
3. Add 3 Tbsp. of the dressing to the chicken mixture (reserve the rest for the green beans) and stir well. Place 4 lettuce leaves each on a plate and divide the chicken mixture evenly among the lettuce leaves, then top with the freshly chopped cilantro.
4. Bring a medium pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Transfer the beans to a colander and rinse under cold water.
5. Divide the green beans evenly between the 2 plates. Top each portion of green beans with a drizzle of the remaining dressing and 1 tsp. sesame seeds.
420 calories, 14g fat (2g saturated
fat), 85mg cholesterol, 405mg sodium,
43g protein, 39g carbohydrates,
11g fiber, 6g sugar