Ranch Chicken Skillet

If you've got 15 minutes and a skillet, then you've got dinner. Coming home from work every night, dinner can be the last hassle that anyone wants to deal with. Who has time for one more task, one more problem, one more responsibility? Nobody, that's who. But instead of stopping by some fast food, burrito joint, or 'on-the-go' healthy pre-prepped meal place, just whip up a 15 minute skillet full of protein and vegetables.

It's that easy, y'all. Don't make dinner so hard, don't put so much pressure on yourself. Healthy doesn't have to be difficult. And we'll prove it to you...

RANCH CHICKEN SKILLET

Gather:

• 3 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breasts, diced into bite-sized pieces
•  2 cups broccoli, cut into bite-sized pieces
• 1 cup zucchini, diced in 1/4-inch pieces
• one .74-ounce packet Ranch dressing seasoning and dressing 
• 2 tablespoons lemon juice
• about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)

Method:

1. In a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping so  that all of the  sides cook evenly. Cooking time will vary based on thickness of chicken. Cook until about 70% done
2. Sprinkle half the packet of ranch seasoning mix over the chicken.
3. Add the broccoli, zucchini, and evenly distribute the remainder of the ranch seasoning mix.
4. Evenly add the lemon juice. Mix.
5. Cover skillet and allow vegetables to steam for about 3 minutes, or until just about crisp/tender.
6. Add the spinach and cook uncovered until wilted, about 1 minute. Stirring constantly.
7. Serve immediately! 

Lemon Banana Ice Cream

Even though the weather here in Houston has been funky lately, (storms, sun, wind, cold, more sun, wind, etc) it is clear that summer is firmly on its way.

Last weekend was the official start of spring, and nothing says spring in Texas like tropical fruits and ice cream. Right? Especially when its 85 degrees.

The only problem with increasing temperatures is the fact that instead of reaching for healthy fruits that are naturally sweet (and full of water, which our  bodies need more than ever when the temps rise!) we usually start thinking about a milkshake, or an ice cream. Anything cool and cold and sweet. 

Also, for those that celebrate there's a cruel holiday sneaking up this weekend. A holiday filled with chocolate eggs and rabbits and all other manner of diet disasters. Do not give in! With all of the hard work you've been putting in at the gym by yourself, or with your trainer, you don't want to undo all that commitment for your sweet tooth or a holiday. 

Solution: healthy ice cream. Last year we gave you a recipe for delicious strawberry "nice cream", and some pineapple "nice cream", but this time we are going whole lemon. Something sweet and tart, and perfectly refreshing --and it's only 3 ingredients, so it won't hurt your gains or your meal plan.

Lemon Ice Cream

Gather:

• 2 Frozen bananas (when freezing, break into two or three pieces per banana for easier blending)
• 1/2 Lemon- juice + zest
• 1 tbsp vanilla extract
• Optional-2 tablespoons lemon or vanilla yogurt for a little extra creaminess

Method:

Place frozen bananas, lemon juice and zest, vanilla and yogurt (if using) in your blender. 

Continue to blend, stopping to scrape mixture from sides if needed, until it reaches a frozen yogurt like consistency.

Eat. All of it. Do it. 

And that's it. A cure for your sweet tooth that is healthy and satisfying. See you back next week for a spring inspired dinner option!

Peanut Butter Cup Overnight Oats

image via pinterest

Yup, you read that correctly. Peanut butter cup overnight oats. You could have started your day with peanut butter and chocolate, and still have filled up on protein and healthy fats, and would probably still be feeling full.

Sound too good to be true? Well, it's not. 

Overnight oats are simple to prepare the night before, are the perfect warmer weather breakfast, and are a filling and nutritious breakfast option.(Do you remember our peanut butter and banana overnight oats from last year?) Do I have your full attention yet?

Enough chatter. Let's get cooking. 

Peanut Butter Cup Overnight Oats

Gather:

•  2.5 tbsp. creamy peanut butter
• 1/2 tsp. vanilla extract
• Pinch of salt
• 1/4 cup low-fat vanilla yogurt
• 1/3 cup unsweetened almond or coconut milk
• 1/2 cup old fashioned oats
• 1/2 - 1 tbsp. cocoa powder
• 1/2 tsp. stevia or sugar

Optional: dark chocolate pieces or chips

This is how we do it:

1. In a small bowl, combine the peanut butter, vanilla extract, and salt. Microwave for 10 seconds and then stir. 
2. Add in the yogurt, milk, oats, cocoa powder, and sweetener.
3. Stir well and make sure the peanut butter is stirred in thoroughly.
4. If desired, add in dark chocolate pieces.
5. Transfer the mixture into  small jar (we like ball jars.)
6. Place in the fridge for at least an hour or until oats are completely softened.(Preferably overnight.)
7. Store overnight oats in the fridge for up to 3 days.

And... you're welcome. 

Make a few day's worth on Sunday night and send Norton Fitness silent sighs of gratitude every day of the week.