August 30, 2014

peachesHello! My name is Sarah and I’m the newest addition to the Harmon’s Dietitian team! I’ll be spending most of my time at The District store in South Jordan. I just moved to Utah from Indiana and I love so many things about Utah; the mountains, the sunny days and especially the produce! Summertime in Utah means stone fruits; like peaches, plums, apricots and cherries! Peaches are one of my favorite fruits and peak season in Utah lasts from early August through the end of September.

I love to eat peaches as a snack, but they can also be great in salads, salsas, meat dishes and of course, dessert! Below you will find one of my favorite quick and easy summer peach recipes:

Grilled Peach Dessert
  1. 4 ripe peaches, halved
  2. 2 teaspoons olive oil
  3. 1 cup vanilla or plain Greek yogurt
  4. ½ cup pistachios, shelled, roughly chopped
  5. ¼ cup Honey
  6. Fresh chopped mint for garnish (optional)
  1. Cut peaches in half and brush with olive oil. Place peaches on grill cut side down, until grill marks appear. Remove peaches from grill and top with yogurt, honey and pistachios. Serve immediately and enjoy! Blog
Grilled peaches are also delicious atop a simple spinach salad, or chicken. Take advantage of peach season while it lasts!

Back to School Lunches

August 29, 2014

SchoolLunchSchool is back in session and that means plenty of school lunches! Chef Kimberly Larsen shows us how to make some easy lunches. These lunches are so easy to make, your kids can help as well. Chef Larsen showed us how to make Chicken Ranch Wraps and a Tuna Macaroni Salad. Watch this on Good4Utah by clicking HERE.

Back to School Lunches & Snacks
Chicken Ranch Wraps & Tuna Macaroni Salad
Chicken Ranch Wraps Ingredients
  1. 4 wraps of choice (whole wheat, spinach, etc).
  2. 1/2 cup ranch dressing
  3. 1 cup cooked chicken, shredded or small dice
  4. 1 cup shredded cheddar
  5. 1 cup lettuce, shredded
  6. 8 tomato, slices
  7. 8 avocado slice
  1. 1. Lay wrap flat.
  2. 2. Spread with ranch.
  3. 3. Sprinkle cheese over ranch.
  4. 4. Layer chicken, lettuce, tomato and avocado.
  5. 5. Fold wrap while tucking in the edges.
  6. 6. Slice in half on the diagonal.
  7. 7. Pack in lunchbox or cooler for a yummy main course!
Tuna Macaroni Salad Ingredients
  1. 1 pound elbow macaroni, cooked, rinsed
  2. 1 cup celery, finely chopped
  3. 1/2 cup finely diced red onion
  4. 1/2 cup finely chopped fresh parsley
  5. 1/2 cup carrot, grated
  6. 1 12-oz. can tuna in water, drained
  7. 1/2 cup olive oil mayonaisse
  8. 1/4 cup plain low-fat yogurt
  9. 1 tablespoon lemon juice
  1. 1. Combine all ingredients and stir lightly.
  2. 2. Allow flavors to get happy for a few hours, then serve as a yummy side dish or snack. Blog

Tasty Game Day Recipes

August 29, 2014

SlidersFootball season is officially here and that means it’s time to tailgate! Whether you are a die-hard fan who never misses a live game, or a fan who prefers to watch from the comfort of your own couch, football season and great food definitely go hand-in-hand.

When I tailgate with my family and friends I love to take our portable grill along because I can use it to cook just about anything. Many SUV’s also have great power outlets in the trunk that you can use to keep food hot (great for slow cookers).

Tailgating food is all about fun, and you can’t go wrong with classic burgers and hot dogs. For a tasty spin on your next tailgate party try these slider recipes. They are easy to make and are always a crowd pleaser.

Tasty Game Day Recipes
Pastrami Sliders, Chicken Avocado Sliders, & Honey Chipotle Pork Sliders
Pastrami Slider Ingredients
  1. 1 pound ground beef
  2. 1 egg
  3. 2 tablespoons Worcestershire sauce
  4. 1 tablespoon horseradish
  5. 1 tablespoon smoked paprika
  6. ½ tablespoon garlic powder
  7. ½ tablespoon onion powder
  8. 1 teaspoon chili powder
  9. 1 pinch salt and pepper
  10. 12 potato rolls
  11. ½ pound sliced pastrami
  12. 1 white onion (sliced)
  13. 12 slices provolone
  14. Oil for searing
  1. 1. In a large bowl combine ground beef, egg, horseradish, Worcestershire, paprika, garlic, onion, chili, salt and pepper. Mix until the egg is incorporated, (careful not to over-mix).
  2. 2. Cover with plastic wrap and place in the refrigerator for 35 to 40 minutes or until the meat will hold the shape of a patty.
  3. 3. Use a ¼ cup to scoop the meat into balls and shape into patties then set aside.
  4. 4. Heat some oil in a saucepan over low heat, add the sliced onions to the pan and toss in the warm oil to coat the slices evenly (if you are tailgating, use your saucepan on a grill, or bring along a portable griddle).
  5. 5. Place a lid over the onions and sweat for 20 to 25 minutes, stirring occasionally.
  6. 6. Heat some oil in a sauté pan over medium heat and sear the patties on both sides for 6 to 8 minutes, (rare to medium).
  7. 7. Place a slice of pastrami and online on the slider and top with cheese.
  8. 8. Cover with a lid to melt the cheese.
  9. 9. Place on a lightly toasted roll and serve.
Chicken Avocado Slider Ingredients
  1. 1 pound ground chicken
  2. 1 tablespoon. garlic powder
  3. 1 tablespoon onion powder
  4. 1 teaspoon paprika
  5. 1 pinch salt and pepper
  6. 1 cup breadcrumbs
  7. 1 whole egg
  8. ½ lbs. sliced ham
  9. 2 cups guacamole
  10. 8 slices Swiss cheese
  11. 12 wheat country rolls
  1. 1. In a medium bowl combine chicken, garlic, onion, paprika, bread crumbs, egg, salt and pepper.
  2. 2. Mix all the items until the breadcrumbs are incorporated.
  3. 3. Cover with clear wrap and place into the refrigerator for 35 to 40 minutes or until the chicken mix will hold a patty shape.
  4. 4. Using a ¼ cup scoop the chicken mix into balls.
  5. 5. Shape each ball into a small patty, set aside.
  6. 6. Heat a sauté pan over medium heat, add some oil to the pan.
  7. 7. Sear the patty for 6 to 8 minutes on each side or until an internal temperature of 165 F.
  8. 8. Prepare a slice of ham by adding 1 tablespoon of guacamole in the center of the slice then roll.
  9. 9. Place the ham roll on top of the chicken patty and add the cheese.
  10. 10. Cover with a lid to allow the cheese to melt.
  11. 11. Place onto a small bun and serve with lettuce, tomato and your favorite burger toppings (optional).
Honey Chipotle Pork Sliders Ingredients
  1. 3-4 pounds pork shoulder or butt
  2. 3 tablespoons cumin
  3. 3 tablespoons paprika
  4. 2 tablespoons coriander
  5. 1 white onion, rough chop
  6. 5-6 garlic cloves
  7. 1 cup honey
  8. 2 tablespoons honey wine vinegar
  9. 1 tablespoon Chipotle paste *Made from Chipotle peppers in adobe, puree to make a paste
  10. Slider buns
  11. Shredded cabbage
  1. 1. Prepare Pork Butt/Shoulder by rubbing with cumin, paprika, coriander and salt.
  2. 2. Place in slow cooker or oven safe roasting pan.
  3. 3. Add diced onion on top.
  4. 4. Cover and cook on low for 5-6 hours in slow cooker or 3-4 hours in 325 degree oven.
  5. 5. Remove from oven and allow to cool in juices. Can store in refrigerator for up to 5 days.
  6. 6. When ready to serve, shred meat into bite size pieces.
  7. 7. In medium mixing bowl combine honey, honey wine vinegar and chipotle paste.
  8. 8. Toss pork and coat with honey mixture.
  9. 9. Heat sauté pan to medium high heat.
  10. 10. Coat pan with oil.
  11. 11. Add pork to pan and crisp outside edges quickly.
  12. 12. Serve with toasted bun with avocado, aioli and fresh shredded cabbage. *This pork makes a great topping for nachos too! Blog

Great Health Tip of the Day: More Herbs, Less Salt Day

August 29, 2014

TabboulehToday is the day to celebrate herbs! If mint, basil, or parsley has taken over your garden, find a fun new recipe and give it a try. Not only do herbs (fresh or dried) add a flavor punch to your meal, they also contain healthy antioxidants and replace the need for much added salt to season your food.

Tabbouleh salad is a traditional Mediterranean salad chock-full of herbs. Try the recipe below for an easy way to eat fresh herbs.

Tabbouleh Salad
  1. 1⁄4 cup bulgar, rinsed well
  2. 1 lemon
  3. 1 large tomato, finely diced
  4. 1/2 hothouse cucumber, peeled and finely diced 1/2 small red onion, finely diced
  5. 1 cup flat leaf parsley, finely diced
  6. 1/4 cup mint, finely diced
  7. 1/2 cup extra virgin olive oil
  8. 1/4 teaspoon cumin
  9. 1/2 teaspoon salt
  1. Soak bulgar in the refrigerator until soft (about 2 hours). Zest and juice the lemon. Whisk lemon juice and zest with olive oil, cumin and salt. Mix into bulgar. Gently add in herbs and vegetables. If made ahead, only add half of the dressing to the salad and add the remaining just before serving. Blog

Grilling Contest Winner: Spiced Pears Recipe

August 27, 2014

We want to thank everyone who entered the Harmons Grilling Recipe Contest. We’re excited to announce the winner, who receives a $200 Harmons Gift Card. Congratulations, Jason G from West Jordan!

Check out his winning recipe below. For more grilling ideas and recipes, check out our Food for Thought Summer Edition.

Grilled Spiced Pears
  1. 6 large ripe pears
  2. 1/2 lemon
  3. 5 Tbsp. butter, at room temperature
  4. 5 Tbsp. brown sugar
  5. 5 Tbsp. graham cracker crumbs or ground hazelnuts
  6. 1/2 tsp. grated lemon zest
  7. 1/2 tsp. ground cinnamon
  8. 1/4 tsp. grated nutmeg
  9. 1/2 tsp. ground cloves
  10. 1 Tbsp. rum
  11. 1 tsp. vanilla extract
  1. Cut a thin slice off the bottom of each pear and remove the tops. Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut bottoms and tops with the cut side of the lemon to prevent browning. Squeeze a few drops of juice into the cavities.
  2. Prepare the filling: Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla. Spoon the butter mixture into the pears and loosely place the caps on top. Arrange the pears in the lightly greased aluminum foil pan. (The recipe can be prepared up to this stage several hours ahead.)
  3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, place the pan with the pears in the center of the hot grate, away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke-roast the pears until nicely browned and soft on the sides, 40 minutes to 1 hour.
  4. Serve open faced with whipped cream and a bit of caramel. Blog

3 Recipes featuring Utah Trout, Utah Corn & Utah Peaches

August 11, 2014

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There’s a LOCAL CELEBRATION taking place at Harmons in the month of August and Chef Aaron has created 3 recipes using trout, corn and peaches all from Utah! Click HERE to watch him prepared these dishes on ABC4′s News Midday!

3 Recipes Featuring Utah Trout, Corn & Peaches
Salt Baked Utah Trout, Sweet Corn Tomalito, Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction
Salt Baked Utah Trout Ingredients
  1. 3 whole clean Utah Red Trout
  2. 3 cups of kosher salt
  3. 4 eggs
  4. 1 lemon sliced
  5. 2 Tbsp. of sumac berries (optional)
  6. 1/2 cup dill sprigs
  7. 1/2 cup fennel fronds
  1. 1. Crack eggs and separate whites from yolks.
  2. 2. Mix egg white with salt until a well-incorporated paste has developed.
  3. 3. Line a baking sheet with foil and spread a layer of salt down for each trout.
  4. 4. Stuff trout with a pinch of sumac berries (optional) a couple lemon slices and a few fronds of fennel and dill.
  5. 5. Place trout down on salt layer and pack salt on top of fish until it is fully covered.
  6. 6. Place into a preheated oven at 350F. Bake for approximately 40 minutes (may be less depending on the size of fish so check it at 20 minutes) or until the fish has reached an internal temp of 135F.
  7. 7. Remove salt crust completely and serve fish.
  8. 8. Garnish with fresh fennel and crushed sumac berries.
Sweet Corn Tomalito Ingredients
  1. 5 Tbsp. unsalted butter softened
  2. 1/4 cup masa harina
  3. 1/3 cup sugar
  4. 1/2 cup water
  5. 2 cups fresh Utah sweet corn
  6. 1/2 cup cornmeal
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1 Tbsp. milk
  10. 1 teaspoon cream
  1. 1. Cream together the masa harina (corn flour) butter, and sugar until light and fluffy.
  2. 2. In a food processor blend half of the corn kernels the water and corn meal until they are a smooth.
  3. 3. Fold into the Harina mixture and add the remaining corn, salt, baking powder, cream and milk and temper until smooth.
  4. 4. Heat on a double boiler covered in foil until firm.
  5. 5. This will take about an hour.
  6. 6. Stir and serve
Grilled Peaches w/ Vanilla Gelato & Balsamic Reduction Ingredients
  1. 4 large fresh peaches, cut in half and pitted
  2. Non-stick cooking spray
  3. 1/4 cup balsamic vinegar
  4. 8 oz. of Coke
  5. 1/4 cup sugar
  6. 2 cups vanilla gelato or ice cream
  1. 1. Spray exposed side of peaches with pan spray and grill on a medium high heat, turning after dark grill marks are established. Grill until skin starts to blister.
  2. 2. Meanwhile, place the coke, sugar and vinegar in a small saucepan and bring to a boil.
  3. 3. Boil for a minute and then reduce to a simmer; continue until syrup starts to form, about 15 minutes.
  4. 4. Peel peach halves and top with scoops of gelato.
  5. 5. Drizzle balsamic syrup over the top and enjoy! Blog

Delicious Corn Recipes

August 7, 2014

Corn on the CobChef Kimberly Larsen shared 3 recipes yesterday with KSL’s Studio 5 using amazing corn grown right here in Utah! Click HERE to watch her prepare these recipes.

Delicious Corn Recipes
3 recipes using Utah grown corn!
Chicken, Corn, Green Chili Quesadilla Ingredients
  1. Marinade Ingredients-
  2. 1 lb. tablespoon grapeseed oil
  3. 1 lime, juice
  4. Quesadilla Filling Ingredients-
  5. 1 tablespoon grapeseed oil
  6. 2 ears corn kernels, lightly grilled
  7. 1 red pepper, seeds and stem removed, mini dice
  8. 1 poblano pepper, seeds and stem removed, mini dice
  9. 1 Anaheim chili, seeds and stem removed, mini dice
  10. 1/2 white onion, minced
  11. 1 teaspoon cumin
  12. 1 teaspoon coriander
  13. 1 teaspoon paprika
  14. Salt and pepper to taste
  15. Corn or flour tortillas
  16. 1 cup Beehive Hatch Chili Cheddar, shredded
  1. 1. In Ziploc bag combine oil and lime juice.
  2. 2. Add chicken.
  3. 3. Season with salt and pepper.
  4. 4. Grill on chicken preheated grill for 3-5 minutes on each side.
  5. 5. Remove from grill and set aside.
  6. Filling Directions
  7. 1. Heat medium sauté pan on medium high heat.
  8. 2. Lightly coat bottom of pan with grapeseed oil.
  9. 3. Add ingredients to pan maintaining a sizzle in pan.
  10. 4. Cook for 5-7 minutes or vegetables are soft.
  11. 5. Remove pan from heat.
  12. 6. Slice chicken into thin strips. Add to pan with vegetables and toss to combine.
  13. 7. Lightly toast tortillas over the open flame or burner on your stove to soften.
  14. 8. Assemble by layering a small amount of cheddar on one side of the tortilla, then top with chicken corn mixture.
  15. 9. Sprinkle more cheddar on top and place second tortilla to cover.
  16. 10.Heat a pan over medium heat.
  17. 11.And very small amount of oil into pan and carefully place the quesadilla.
  18. 12.Cook for about 4 minutes or until golden brown, then carefully flip quesadilla.
  19. 13.When golden brown on both sides, remove.
  20. 14.To serve, cut quesadilla into quarters.
  21. 15.Serve with Harmons ready to eat pico and guacamole.
Roasted Corn Bisque with Avocado & Crab Ingredients
  1. 1 tablespoon grapeseed oil
  2. 1 white onion, small dice
  3. 1 tablespoon fresh garlic, minced
  4. 5 corn cobs, grilled and kernels removed
  5. 2 Anaheim peppers, roasted, peeled, seeded, small dice
  6. 1 poblano pepper
  7. 1 teaspoon cumin
  8. 1 teaspoon coriander
  9. 1 teaspoon paprika
  10. 1/4 teaspoon chili powder
  11. Salt and white pepper
  12. 4 cups chicken stock, low sodium
  13. 1 corn tortilla, cut into strips
  14. 1/4 c heavy cream
  15. 1/2 bunch cilantro, leaves only
  16. 1 avocado thinly sliced
  17. 1 cup crab meat
  1. 1. Heat large saucepan over medium heat.
  2. 2. Coat bottom of pan lightly with oil.
  3. 3. Sauté onion and a pinch of salt, until softened and translucent.
  4. 4. Stir in corn, roasted peppers and garlic.
  5. 5. Continue to sauté for 2-3 minutes.
  6. 6. Add cumin, coriander, paprika and chili pepper.
  7. 7. Add chicken stock and bring mixture to a simmer. Reduce heat to medium low heat.
  8. 8. Simmer for 20 minutes.
  9. 9. Using a slotted spoon, transfer the corn mixture to a blender.
  10. 10.Add cream, corn tortilla and 1/2 cup of the cooking liquid.
  11. 11.Carefully puree until the mixture is smooth, about two minutes.
  12. 12.Adjust with addition cooking liquid to achieve desired consistency.
  13. 13.Season with salt and pepper.
  14. 14.Add 3/4 the cilantro and lightly pulse just until blended into soup.
  15. 15.Top with cilantro leaves, avocado slice and crab meat.
  16. 16.Serve hot or chilled.
Corn and Green Chili Pudding Ingredients
  1. 4 tablespoons butter
  2. 1 medium sweet onions, small dice
  3. 1/2 red pepper, seeds and stem removed, mini dice
  4. 1 poblano pepper, seeds and stem removed, mini dice
  5. 1 Anaheim pepper, seeds and stem removed mini dice
  6. 1 tablespoon garlic, minced
  7. 4 cups corn on cob kernels
  8. 2 tablespoons honey
  9. 1/8 teaspoon cayenne, if desired
  10. 1/4 cup all-purpose flour
  11. 4 large eggs
  12. 1 cup heavy cream
  13. 1 cup half and half
  14. 1 tablespoon sugar
  15. 1/2 teaspoon ground black pepper
  16. 1 cup grated Beehive promontory cheddar
  17. 2 tablespoons chives
  18. 6 strips Harmons bacon, cooked, drained and crumbled
  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Grease a 2-quart baking dish or 8 large ramekins and set aside.
  3. 3. Heat a large saucepan, over medium-high heat.
  4. 4. Melt butter. Add onions and pepper and cook, stirring, for 2 minutes. Add the garlic and cook for additional minute.
  5. 5. Add the corn and cayenne, cook just until just tender, about 3 minutes. Stir in honey.
  6. 6. Season with salt.
  7. 7. Add the flour and cook, stirring, for 2 minutes.
  8. 8. Remove from the heat and let cool slightly.
  9. 9. In a large mixing bowl, whisk the eggs, cream, sugar, black pepper until frothy.
  10. 10.Season with salt.
  11. 11.Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.
  12. 12.Combine pureed corn and whole corn, the cheese, crumbled bacon, and chives.
  13. 13.Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour. If using ramekins, cook 30-40 minutes.
  14. 14.Remove from the oven and let rest for 10 minutes before serving. Blog

Recipe: Snicker Bar Brownies

July 29, 2014

Yesterday was National Milk Chocolate Day, but it’s never too late to tempt your sweet tooth! We have an delightfully chocolate recipe for you, Snicker Bar Brownies!

Chef Kimberly Larsen prepared this recipe on KUTV’s 2 News This Morning. You can watch it HERE!













Snicker Bar Brownie
Brownie Layer Ingredients
  1. 1 1/2 cup peanut butter
  2. 1 1/2 cup milk chocolate
  3. 1/2 cup unsalted butter
  4. 1 cup light brown sugar
  5. 1/2 cup granulated sugar
  6. 1 tsp. vanilla bean paste
  7. 4 eggs
  8. 1 1/4 cup flour
  9. 1/2 tsp. sea salt
  1. 1. Preheat the oven to 325 degrees and line a 9 x 13 baking pan with parchment paper.
  2. 2. In a small saucepan on low heat, melt the peanut butter, milk chocolate and butter.
  3. Stir continuously to melted completely and very smooth.
  4. 3. Pour into stand mixer with whisk attachment or large mixing bowl and use hand beater.
  5. 4. While mixing on medium-low speed add sugars, then add eggs one at a time.
  6. 5. Stop and scrape at least twice.
  7. 6. Add the vanilla bean paste and salt.
  8. 7. Mix well again.
  9. 8. Remove bowl from mixer.
  10. 9. Lightly fold in flour until no white remains.
  11. 10. Spread in the prepared pan and bake in the preheated oven for 45 minutes (or until a toothpick inserted in the center comes out clean). Don’t over bake. This recipe is for fudge like brownies.
Caramel Sauce Ingredients
  1. 1 cup sugar
  2. 1/4 cup water
  3. Squeeze of lemon juice
  4. 3/4 cup heavy cream
  5. 1/4 cup butter
  6. 1 teaspoon black sea salt
  1. 1. In a medium saucepan, combine the sugar, water and lemon juice over medium-low heat until the sugar dissolves.
  2. 2. Increase the heat and bring to a boil, without stirring.
  3. 3. Use a wet pastry brush to wash down any crystals on the side of the pan.
  4. 4. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
  5. 5. Remove the sugar from the heat and slowly whisk in the heavy cream. The mixture will bubble.
  6. 6. Stir in the butter.
  7. 7. Allow caramel to cool while you make nougat.
Nougat Layer Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 1/2 evaporated milk
  4. 2 cups marshmallow crème
  5. 3/4 cup peanut butter
  6. 1 tablespoon vanilla bean paste
  7. 1 1/4 cup roasted salted peanuts
  1. 1. In medium saucepan whisk together butter, sugar and evaporated milk.
  2. 2. Over medium heat bring mixture to a boil, cook stirring constantly for 3 minutes.
  3. 3. Remove saucepan from heat and immediately add in the marshmallow crème, peanut butter and chopped peanuts.
  4. 4. Stir until all ingredients are completely combined.
  5. 5. Spread to cover the brownies in an even layer. Using a flat spatula makes this easier.
  6. 6. Place pan to the freezer to set 10 minutes then spread with caramel. Return to freezer.
Chocolate Layer Ingredients
  1. 2 cups milk chocolate chips
  2. 2 cups peanut butter chip
  3. 1/4 cup butter
  1. 1. To make the final layer, combine the milk chocolate chips, peanut butter chip and butter in small saucepan.
  2. 2. Melt and stir in medium heat until smooth.
  3. 3. Remove the caramel & nougat covered brownies from the freezer and pour the melted peanut butter chocolate over the top.
  4. 4. Spread to an even layer and refrigerate for at least an hour before cutting. Blog

Planned Leftover Grilled Chicken

July 26, 2014


Normally I enjoy cooking, but during the summer months I would rather spend my time outdoors. In order to still have healthy meals without spending a lot of time in the kitchen, we grill a lot of chicken. What I like most about chicken (besides how it tastes!) is its versatility. We almost always cook extra to “makeover” into another meal or to take for lunches. Here are my favorite ways to make quick, healthy and easy meals out of leftover chicken (these are also great with rotisserie chicken if you need an even quicker meal solution).

  • BBQ Chicken Sandwich on Whole Grain Rolls or Buns
  • Mix 1/2 cup shredded chicken breast with 1/4 grated carrot (or the packaged matchstick carrots) and 2 tablespoons lower sugar barbecue sauce (I really like Famous Dave’s Natural Heat and the Stubb’s Barbecue Sauces). Heat in the microwave and serve on a whole grain bun. A green salad and fresh fruit pair well with this.
  • Chicken Rice and Black Bean Salad
  • Mix 1/2 cup shredded or diced chicken with 1/2 cup cold brown rice, 1/3 cup black beans, 1/2 cup cherry tomatoes, and 1 sliced green onion. Toss with 2 tablespoons vinaigrette (to add a Southwest flavor add a little chopped cilantro and jalapeno). Add a little fruit and yogurt for dessert and you have a balanced meal in a short time.
  • Chicken Taco Salad
  • Toss chopped chicken with lettuce greens, kidney beans, tomatoes, onions, crushed tortilla chips (look for those made with whole corn), and a small amount of shredded cheddar. For the dressing, mix equal parts non-fat Greek yogurt and your favorite salsa.
  • Fruit and Chicken Green Salad
  • Mix a bagged lettuce blend with cubed chicken, fruit (berries, grapes or peaches are great) and almonds, toss with a raspberry or balsamic vinaigrette.

What is your favorite healthy way to “makeover” grilled chicken?



July 24, 2014


Verlasso salmon is the only farm raised salmon in the world to be recognized by the Monterey Bay Aquarium as a sustainable alternative. 
Join us for an evening of fine dining at Harmons City Creek where we will be introducing Verlasso Salmon, from the cold waters of Patagonia. 
Fish Feast Frenzy 5 Course Dinner
Friday, August 1 @ 7:00 pm

Reserve your seat at!