Corn Tomato Avocado Salsa Salad

Jeanette Chen of Jeanette’s Healthy Living offers this versatile and simple salad, which is also wonderful as a salsa. She suggests using it as a topping for fish or chicken, as a bright addition to tacos, as a dip for a quick appetizer, or as a tasty side salad. Perfect for warm weather dining, where gatherings are more casual, this delicious recipe highlights the fresh and healthy ingredients of the season.


1 tablespoon extra virgin olive oil
4 cups corn kernels
3 cloves garlic minced
1 cup cherry tomatoes halved
1 red bell pepper finely chopped
1 avocado chopped
1 scallion minced
1/4 cup cilantro or basil leaves minced
1/2 jalapeno pepper seeded, minced
2 limes, juiced
drizzle extra virgin olive oil
1/2 teaspoon ground cumin
sea salt to taste
fresh ground black pepper to taste


Heat oil in a large skillet. Add corn and garlic and sauté until corn has a few brown spots. Transfer to a bowl and toss with remaining ingredients. Serve.

Slow Cooker Chipotle Chili

slow cooker chipotle chili, jeanette's healthy living, jeanette chen

Jeanette Chen of Jeanette’s Healthy Living offers this hearty and satisfying chili, so inviting as the nights get cooler. The smokiness of the chilis reminds her of the taste of summertime grilling and the heat of the dish is easily adjusted with the number of peppers you chose to add. Since this chili freezes well, consider making a double batch to have a quick meal ready on a busy night or for game day.

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Jeanette’s Breakfast Cups

ham-mashed-potato-breakfast-cups-5Schedules sure get busy in the fall and Jeanette Chen from Jeanette’s Healthy Living always has a great recipe to share! This ‘make it in a muffin pan’ any meal recipe is a great way to use up leftover mashed potatoes. Just line the muffin tins with ham and scooped a mixture of leftover mashed potatoes and scallions into each muffin tin. Though great as a way to start the day, this is a quick recipe for an after practice meal prepared beforehand.
Ham Mashed Potato Breakfast Cups
6 slices uncured ham
1½ cups leftover mashed potatoes
2 tablespoons chopped scallion
¼ cup + 2 tablespoons rBST-free shredded sharp cheddar cheese
paprika, optional
Preheat oven to 400 degrees. Lightly oil 6 muffin tins. Line each muffin tin with a slice of ham. Mix together leftover mashed potatoes and scallions. Place ¼ cup mashed potato mixture inside each muffin tin. Sprinkle one tablespoon shredded cheese on top of each muffin tin. Sprinkle a little paprika on top, if desired. Bake 18-20 minutes, until heated through and cheese is melted.

Vietnamese Lemongrass Cilantro Chicken

Grilled-Vietnamese-Lemongrass-Chicken-5Looking for a chicken recipe that’s great for salads, sandwiches, summer rolls, or as a main course? Look no further! Jeanette Chen of Jeanette’s Healthy Living has created this marinade that is both rich and flavorful. For the best flavor, make sure to marinate the chicken for several of hours. To prevent sticking when grilling this chicken, drizzle oil on a piece of foil placed on a baking sheet and lay the chicken on top. Drizzle a little more oil on top of the chicken, and slide the whole piece of foil onto the grill. This make for a fast and easy cleanup. This is delicious served with fresh salad greens, mint, cilantro and Asian rice noodles, along with Vietnamese dipping sauce, and chopped peanuts.
Vietnamese Lemongrass Cilantro Chicken
1½ pounds skinless, boneless chicken breast
2 tablespoons minced lemongrass
1 tablespoon minced shallot
1 tablespoon minced garlic
1 tablespoon gluten free soy sauce
1 tablespoon organic sugar
1 tablespoon fish sauce
1 teaspoon red pepper flakes
¼ cup minced cilantro leaves
Mix marinade ingredients together in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours. Grill until cooked through.
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