Spring Is Here - ROW - Chicken, Charred Tomato & Broccoli Salad

Well it has been a little more than a week since our last recipe. We just wanted your taste buds to anticipate the goodness that is yet to come!!!

Now this recipe is measured out to serve 6 people, so share it with your family and friends.

Chicken, Charred Tomato & Broccoli Salad

Ingredients:
2 pounds boneless, skinless chicken breasts, trimmed, or 3 1/2 cups shredded cooked chicken breast (skip Step 1)
5 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons extra-virgin olive oil, divided
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice

Directions:
Step 1
Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.

Step 2
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

Step 3
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

Step 4
Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.

Step 5
Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.

Step 6
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

**Note - Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.**

ROW: Grilled or Broiled Ginger Tenderloin Roast

To keep up with our recipes for the changing weather and more people using the grill, I thought that I would share this delicious pork tenderloin recipe with everyone! This will serve you and whomever else you decide to share it with.

Grilled or Broiled Ginger Tenderloin Roast



Ingredients:

1 (2 pound) pork tenderloin roast
2 cloves garlic, minced
1 teaspoon grated ginger
1/3 cup low sodium soy sauce
2 tablespoons of splenda
2 tablespoons of water
1 tablespoon extra-virgin olive oil


Directions:

1. Trim the tenderloin roast of fat and silverskin. Score the meat at various points across the width of the tenderloin and set aside.

2. Place roast in a large Ziploc bag or container and set into a shallow dish. In a small bowl, combine garlic, ginger, soy sauce, sugar, water, and olive oil; pour mixture over pork roast and close bag. Marinate in the refrigerator several hours or overnight, turning roast occasionally to distribute marinade. Drain, discarding marinade. Bring roast to room temperature before cooking.

3. Preheat barbecue grill. Place roast onto hot grill; close the lid and grill for 7 minutes. Turn the roast over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. After 5 minutes, insert an instant-read meat thermometer into thickest part of the roast. Temperature should read 145 to 150 degrees F. (if not, close the lid and let the pork continue to roast).

**If broiling, set the broiler on its medium setting (If no medium setting, use the high setting and make sure that your broiler tray is atleast 5 inches from the flame/heat element). Cook the pork until done, turning the pork as you would if it was on the grill.**

I recommend pairing this dish with a nice side of mixed roasted vegetables and a mixed salad with a litle dressing.

As always, if you want some of my own secret dressing mixes just send me an e-mail!!

ROW: Jalapeno-Citrus Chicken...Yum!!!

To keep the spatula turning (ok, so my kitchen puns are not all that great!!), I give to you this weeks recipe. It is definitely a meal to help with spring and summer being right around the corner.

Jalapeno-Citrus Chicken (This serves 4)

4 Boneless skinless chicken breasts
2 Jalapeno peppers; seeded
1/4 cup Chopped cilantro
1 lemon, juiced
4 cloves Garlic
1 teaspoon Ground cumin
1/2 teaspoon Sea Salt
1/2 teaspoon Ground black pepper
2 tablespoons Olive oil

Combine marinade ingredients in blender. Marinate chicken in refrigerator for 24 hours. Remove chicken from marinade. Do not wipe. Bake, saute, broil or grill. Enjoy!

For my own personal preferences, I enjoy this grilled and broiled along with a mixture of grilled veggies. The possibilities of food variations are endless

Bon Apetite!

They just keep falling off...

The pounds and inches that is!!

Total Weight Lost: 436 pounds
Total Inches Lost: 446.25"

The last figures as of 2.16.10 were:
Weight: 309 pounds
Inches: 308"

It is truly amazing to see these numbers climb higher each week. The team here at ASWC is extremely proud of our dieters for all of their current and future weight loss accomplishments.

As always... Let's Keep It Going!!!

New Recipe of The Week

Please enjoy the new recipe of the week. A dieter in Colorado was kind enough to share this with me. It is quite delicious!!!

Lemon Glazed Shrimp Salad

Ingredients:

1 Tbsp E.V.O.O
7 oz shrimp, peeled & deveined
1/2 c fresh lemon juice
1/2 c cider vinegar
1/2 c splenda
1/2 tsp crushed red pepper
1 jalapeno, trimmed, seeded & thinly sliced
2 c baby arugula (or other field green)
1/2 c thinly sliced red pepper
1/2 c lightly blanched asparagus, cut into bite size lengths

Directions:

1. Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice & cook 3 - 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, splenda, crushed red pepper & jalapeno to skillet; bring to a boil and cook 4 - 5 minutes or until reduced by half, then remove from heat and set aside

2. Place field greens, red pepper & asparagus in a large bowl; toss gently with some of the dressing & season with salt & pepper to taste.

3. Top the salad with the cooked shrimp & drizzle with the warm vinaigrette