-2 cups shredded boneless, skinless cooked chicken breast
-8 cups head iceburg lettuce or lettuce blend
-1 cup chopped red cabbage
-3 green onion sliced
-1 cucumber peeled and sliced into matchlike strips
-1 cup julienne carrots
-1 large red pepper sliced in strips
-1/2 cup chopped cilantro
-3 TBS toasted slivered almonds
-1 cup crunchy chow mein noodles
-2 TBS toasted sesame seeds

-1/2 cup rice vinegar
-1 TBS sesame seed oil
-1 TBS light olive oil
-2 packets Truvia®
-Salt and pepper to taste

DIRECTIONS:

Cook chicken breasts on the grill or under the broiler. Sprinkle garlic, pepper and soy sauce for flavor. Once cooked, shred or chop chicken into pieces and set aside.

Combine all vegetables in a large bowl. Once blended, add chicken, dressing and almonds. Toss to coat mixture. Top with chow mein noodles and sesame seeds!

This makes 4 HUGE servings. Serving has just under 300 calories, 9 grams of fat, 21 g. carbs and 5 fiber. That’s 5 POINTS if you count ‘em.
If you want to really savor every bite, try eating this meal with chopsticks. ENJOY!

Recipe source: Skinny Scoopers

JUST IN: Super cute Nike Dri-Fit shorts embroidered with the Keep It Tight Fitness logo for $45. We also have mesh shorts for $30.

Stay tuned for other new & exciting products coming soon!

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We’re ready for some fun backyard BBQs with friends & family! You’ve all been working so hard to get bikini-ready so we want to give you some recipes & tips so that you can enjoy the picnics and parties and still keep that svelte figure. Grilling is a very healthy & flavorful cooking option and can be done easily, even without the sugar-laden sauces and fat-dripping meat patties. Here are a few tips & some recipes to throw on the grill without the guilt:

TIPS

• Choose leaner cuts of beef, or chicken, fish & veggies
• Avoid high-fat hamburgers (& cheese!), hot dogs & sausages
• If you choose red meat, be sure to trim excess fat
• Make marinades based with olive oil or citrus juices
• Use fresh herbs like basil, mint, rosemary, thyme, oregano & sage for added flavor

Grilled Chicken with Cilantro Pesto

INGREDIENTS
-1/4 cup lime juice
-1/4 cup reduced-sodium soy sauce
-1 tablespoon canola oil
-1 teaspoon chili powder
-4 chicken breasts
-2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
-2 scallions, sliced
-2 tablespoons toasted sesame seeds

DIRECTIONS

Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour. Preheat grill to medium-high.

Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.

Low Fat Turkey Burgers

INGREDIENTS
-1 pound lean ground turkey
-1 large carrot, peeled & coarsely grated
-2 chipotle chilies in adobo + 2 TBSP sauce from can
-2 tbsp chopped fresh cilantro
-1 tsp ground cumin
-½ tsp salt
-4 whole wheat hamburger buns OR large butter lettuce leaves
-4 roasted red pepper halves (bottled in water), optional

DIRECTIONS

In a large bowl, combine turkey, carrot, chipotle chilies and adobo sauce, cilantro, cumin and salt. Mix well to combine. Shape mixture into 4 equal patties. Grill or broil burgers (on a baking sheet for broiling) for 5 minutes per side, until browned on the outside and cooked through. Arrange the burgers on buns and top with roasted red peppers.

Grilled Vegetable Packets

INGREDIENTS
-2 medium zucchini, cut into 1/2 inch slices
-1 large green bell pepper, cut into 1/2 inch pieces
-1 large red bell pepper, cut into 1/2 inch pieces
-1 lb fresh mushrooms, halved
-1 large onion, coarsely chopped
-6 medium carrots, cut into 1/4 inch slices
-2 cups small broccoli florets
-2 cups small cauliflower florets

DRESSING
-1/4 cup olive oil
-1/4 cup margarine, melted
-1/4 cup minced fresh parsley
-4 cloves garlic, minced
-2 teaspoons dried basil
-1 teaspoon dried oregano 
-salt and pepper

DIRECTIONS

Mix all vegetables together in a large bowl. Take 2 pieces of double-layered heavy duty aluminum foil and lay one on top of the other & place vegetables in the center. Mix together the dressing ingredients; drizzle over vegetables. Fold foil into packet around vegetables. Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

As always, feel free to submit your favorite grilling or summer recipes here.

We’ve all got one – some little mantra we repeat to ourselves to push through those last 5 reps. Post your sentence or phrase that inspires you to give it all your all on our Facebook wall. Your entry could be added to the motivational phrases that adorn the walls at Keep It Tight Fitness!

You will also be entered to win a FREE Power Balance Band & (2) $25.00 KITF gift certificates for you and a friend. Entries must be posted by Friday, May 21st.

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BRING YOUR MOM* TO KITF DURING THE MONTH OF MAY

We’re celebrating Mother’s Day all month long. Bring your mom (or grandmother, aunt or other motherly figure) and she will receive 50% off the price of her first KIT card!

What a great opportunity- spend time together & get fit together!

INGREDIENTS:
-6 oz. can tuna in water
-3 T. celery, diced
-3 T. red onion, diced
-2 T. carrots, diced
-2 T. tomato, diced
-2 T. apple, diced
-1/3 c. nonfat Greek yogurt
-1 1⁄2 t. white wine vinegar
-1⁄2 t. dried oregano
-1⁄4 t. parsley flakes
-1/8 t. pepper
-2 slices whole wheat or Ezekiel bread
-2 slices tomato
-2 (1 oz.) slices reduced fat Swiss

DIRECTIONS:
Stir together first 11 ingredients in a medium bowl until well combined. Divide tuna salad equally on both slices of bread. Top each with 1 slice of tomato and 1 slice of cheese. Broil a few minutes until lightly browned and cheese is melted.

KIT Tip: Try replacing tuna with chicken.

INGREDIENTS:

- 2/3 cup quinoa, rinsed/drained
- 6 bell peppers
-1 tablespoon olive oil
- 3⁄4 cup diced carrots
- 1⁄2 red onion – diced
- 10 oz. pkg frozen spinach, thawed/drained
- 15 oz. can red kidney beans, rinsed/drained
- 1 teaspoon chili powder
- 1⁄2 cup grated part-skim mozzarella

DIRECTIONS:

Preheat oven to 350. Boil 1 1/3 cups water in saucepan; add quinoa. Reduce heat, cover and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems and seeds. Bring a large pot of water to boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat.  Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans.

Remove from heat and mix quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.

6:30 came and so did the Brides!  It was great because all of the brides had veils on so it was easy to point them out.  I was on a mission: I wanted to talk to every single one of them!  The night flew by, talking about our gym and what our bootcamp can do!  The one thing that I noticed with the majority of the girls, along with their bridesmaids and Mothers, was that we all need that extra push to do it!

I know that I want to look amazing on my wedding day and I am sure that all brides do.  But, you really never worry about it until you are trying on dresses or at your final fitting- and at that time it could be too late!  That is why you should start now. Grab you girlfriends and do it. We all want to have that toned, tight body especially on our special day.  You truly are worth it!  You deserve to feel amazing on the inside and out.

Our Fit-to-be-Bride Bridal Bootcamp is customized for you to meet your goals. What is holding you back? We have the extra motivation and the workouts to get you where you want to be… We just need to get you here.

Keep It Tight,

Johnnie