3 recipes to keep you hydrated - KMSP-TV

3 recipes to keep you hydrated

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Chicken with citrus relish

Make this sweet succulent topping to eat with any cooked meat, favorite chip, or just by itself!

Serves 4


For relish:

1 cup fresh citrus segments like orange or grapefruit

1/2 cup sweet red bell pepper, diced

2 tablespoons radish, diced

2 tablespoons green onion, sliced thin

1 tablespoon fresh cilantro, chopped

1 tablespoon fresh lime juice

2 dashes salt or to taste

2 dashes black pepper or to taste

1 tablespoon olive oil

4 chicken breast, boneless, skinless

4 dashes Salt

4 dashes Black Pepper


Combine all ingredients for relish, set aside.

Pre-heat broiler on hi.

Season chicken with olive oil, salt and pepper.

Broil chicken on foil or parchment lined sheet pan, until chicken is firm and lightly golden.

The internal temp should reach 160 to 165.

Remove chicken from the oven, bias cut breast into three pieces.

Arrange chicken on plate, and top with relish.

Serve and enjoy!

Hearty tomato cucumber salad

Add your favorite whole grain, or pasta and enjoy this hydrating salad that's beautiful, easy to make, and delicious!

Serves 4


1 1/2 cups Cooked whole grains or pasta of choice

2 cups ripe tomatoes, chopped

2 cups cucumbers, peeled (optional), diced

1 cup bell pepper, green, red, orange or yellow

1/2 cup red onion,thinly sliced

1 tablespoon fresh mint, chopped

2 tablespoons fresh parsley, chopped

1/4 cup olive oil

2 tablespoons fresh lemon juice

Salt to taste

Black pepper to taste


Cook whole grain/pasta according to directions, let cool

Combine all ingredients.

Let marinate in fridge for one hour

Adjust seasoning and dressing to desired taste and texture.

Strawberry spinach salad

Delicious hydrating vegetables and fruits to make this tasty full flavored salad. Add your favorite cheese, or change up the pumpkin seeds with other nuts and seeds.

Serves 4


For the Dressing:

1 1/2 cup strawberries, sliced, 1/2 cup reserved

1 tablespoon apple cider vinegar

3 tablespoons finely chopped fresh basil leaves

2 tablespoons olive oil

1 teaspoon honey

salt and black pepper to taste

For the Salad:

4 big handfuls Spinach, washed and dried

1/2 cup pumpkin seeds

1/2 cup crumbled goat cheese, optional

1 large avocado, bite sized chunks


For the dressing:

In food processor or blender add 1 cup strawberries, vinegar, basil, olive oil, honey, salt, and pepper and puree until smooth.

For the salad:

Toss spinach, pumpkin seeds, cheese, avocado and remaining strawberries in a large bowl and lightly drizzle with dressing.

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