5 Slimming Summer Recipes

Orange Salmon

Ingredients
• 2 navel oranges, peeled and segmented
• 2 tablespoons fresh orange juice
• 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise
• 1/4 cup pitted green olives cut into halves
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets

Directions
• In a medium bowl, combine orange segments and juice with fennel, olives, lemon juice, and 1 teaspoon oil
• Season your mixture with salt and pepper
• Toss everything together gently and set it aside
• In a large nonstick skillet, heat a teaspoon of oil over medium heat
• Add the salmon with the flat side down
• Cook it until it is browned (somewhere between about 3 and 4 minutes)
• Turn your salmon and cook it until it is opaque throughout (should be about 1 to 3 minutes more)
• Serve salmon topped with orange mixture

Broccoli Pasta

Ingredients
• 12 oz bag of rigatoni
• 1 pound of broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon minced fresh garlic
• 2 14.5 oz cans of seasoned diced tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup of crumbled reduced fat feta cheese

Directions
• Bring a large pot of salted water to a boil
• Heat the oil in a skillet over medium low heat
• Add the garlic, and cook gently for one minute
• Add the tomatoes (with juice), vinegar, basil, and red pepper flakes
• Increase the heat, and bring the sauce to a simmer
• Cook the sauce for 15 minutes, stirring frequently
• While the sauce is simmering, add the pasta to the boiling water
• When the pasta is almost done, add the broccoli to the pot, and cook for two minutes longer
• Drain the pasta and broccoli, and transfer them to a large bowl
• Add the sauce and toss well
• Sprinkle with the feta cheese

Apple Cider Chicken

Ingredients
• 1/3 cup of white whole wheat flour
• 1 teaspoon salt , to taste (optional)
• 1/2 teaspoon white pepper
• 2 teaspoons garlic powder
• 2 teaspoons ground sage
• 2 lb boneless skinless chicken breasts
• 3 tablespoons canola oil
• 4 medium Granny Smith apples , sliced thinly
• 2 cups apple cider
• 1 tablespoon cornstarch
• 1 cup whole milk

Directions
• Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan
• Dredge chicken through flour mixture
• Heat oil in large skillet over medium-high heat
• Add chicken and brown each side 5 minutes
• In large mixing bowl, whisk cornstarch and milk, then add cider
• Add apple slices and cider mixture to the chicken
• Let it simmer, uncovered, until apples are tender (around 20 minutes)
• Transfer apple slices and chicken to a serving platter and serve