Recipes to help you kick off Summer

Before you know it guys summer will be here and we’ll be wonder where all the time went that we had to get our “summer bod” in shape. In fact, we were just asked to our first pool-party of the season next weekend. So as we have previously written, you don’t expect to gain 3 inches on your chest after one workout, so don’t expect lose three inches off your waist after one workout. What you can do is attack the handles that nobody loves on both fronts, with your diet and some consistent exercise and in 60 days or so when summer officially starts you’ll be pool-party ready. So we’ll be bringing you an 8-part series on things you can go to your Summer bod in shape starting with your diet. Part of your plan should be to cut down on your red-meat intake, perhaps to once-a-week so here will be the first of many alternative recipes to cut the fat out of your diet and give you a fighting chance to look the way you want. These quick summer meals may be what the doctor ordered.

Our first two are made with chicken as it’s quick to prepare and doesn’t leave you so full you collapse into a coma like sleep immediately after dinner, which is important as we have some AD (after dinner) workouts that will need you to be less than lethargic. Let’s start with some sub-30 minute dinners.

asian glaze chicken  Asian Glazed Chicken


  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
  • Toasted sesame seeds, optional


  1. In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides.
  2. Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°.
  3. Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving. Yield: 4 servings.

I tried this one last night and it was great. To be honest I lightened up on the vinegar as it’s a bit too tangy for me, but other than that it was a plug-n-play recipe that suited me well. So much so that I didn’t even thing of steak.

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