There is a segment in the Wall Street Journal each week called What’s Your Workout.  It usually profiles an individual with a high-powered career who invests time (and sometimes money) in an impressive workout schedule.  The article talks about their selected workout, their training schedule, the equipment they use and their diet.  I am always interested to read about what other fitness fanatics are eating.  I mean I love fitness and being healthy but I also love to eat (hence the name, My Own Balance).  This week the WSJ profiled a surfer.  She said that she normally eats a salad with salmon for lunch and another salad with protein for dinner.  Now, don’t get me wrong, I love a good salad, but twice a day everyday?  No thanks.  Not to get all negative on this surfer (she was very impressive!), but I started thinking about my dinners recently and I decided they were pretty darn good!  So why not share them here with you?  I figure, if you are anything like me, you want to know what other people are making and eating.  Am I right!?

Last week was a particularly delectable one.  The hubs was home from Mexico for the week and I had some new cooking inspiration from Family Circle, which I nabbed from my beach house (aka my parent’s house on Cape Cod).  I don’t normally read Family Circle and I didn’t think it was particularly focused on health, but I have to say there were so many recipes in this issue that had me salivating.  Not to mention that the nutritional facts were surprsingly good!  So I ordered up some fresh groceries and got down to cooking.  Here’s what I made:

Steak with Cucumber and Watermelon Salad

(Adopted from Family Circle)

Ingredients

2 tablespoons EVOO

2 tablespoons lime juice

zest of 1 lime

1/4 cup fresh mint

1/4 teaspoon cayenne pepper

1 teaspoon salt

1 lb lean cut steak

3-4 tomatoes on the vine, diced

1 cucumber, diced

1/2 watermelon, diced

Directions

1.) Whisk oil, lime juice, lime zest, half the mint, cayenne and salt in a bowl.  Marinate steak in half the dressing for at least 30 minutes.

2.) Meanwhile, heat grill or grill pan to medium/high heat.  Toss tomatoes, cucumber and watermelon in a bowl.  Add remaining mint and other half of the dressing to the bowl.  Toss to combine.

3.) Remove steak from marinade.  Grill 5-7 minutes per side or until desired doneness.  Serve steak with salad.  Enjoy!

Chicken Stuffed with Pistachios, Figs and Blue Cheese

(Adapted from Family Circle)

Ingredients

4-6 chicken breast halves

1/3 cup crumbled blue cheese

1/2 cup dried mission figs, chopped

1/4 shelled pistachios, chopped

1 tablespoon EVOO

1/2 tablespoon light butter

Salad Greens

Directions

1.) In a medium bowl stir together blue cheese, figs and pistachios.

2.) Spoon mixture onto chicken breast halves and secure with toothpicks.

3.) Heat oil and butter in a skillet over medium heat.  Season chicken with salt and pepper and place in skillet.  Cook for 4 minutes then cover and cook for an additional 4-5 minutes.

4.) When chicken has cooked through, remove from pan.  Serve with salad greens.  Enjoy!

Shrimp Lettuce Wraps

(Adapted from Family Circle)

Ingredients

2 tablespoons of fish sauce

2 tablespoons of lime juice

2 teaspoons of sugar

1 tsp of Asian hot sauce (such as Sriracha)

2 cloves of garlic, minced

1/2 pound of cooked shrimp, coarsely chopped

1 tablespoon soy sauce

1 tablespoon rice vinegar

Boston lettuce leaves

coleslaw mix

mint

Directions

1.)  Combine fish sauce, lim juice, sugar, Asian hot sauce and garlic in a small bowl.

2.) In another bowl, combine shrimp with soy sauce and rice vinegar.

3.) Combine coleslaw and mint.  Spoon shrimp and coleslaw mixture onto lettuce leaves.  Top with sauce.  Enjoy!

Readers, what are some of your favorite weeknight meals?  

What sources do you use to find healthy dinner ideas?