I’m still healthy! Cooking fast, easy and family-friendly with Nutrisystem


It’s been a few weeks since I’ve last updated on my Nutrisystem journey – mainly because I’m in Australia and completely out of my usual environment. Which is completely ironic.

I’m surrounded by things I’d missed (caramello koalas, jaffas, meat pies), as well as things I’d forgotten about completely (OMG sweet chilli philly). Lots of it tastes good – but truth be told, it’s not really ‘amazing’. No, it’s not about taste. There is so much emotion attached to food. Homesickness can actually be overcome by a dinner from your homeland. And so, if your favourite foods are not the most healthy of choices, it can be extremely challenging to maintain a healthy perspective while travelling.

Luckily, the wonderful people at Nutrisystem equipped me for this journey. I came armed with the Nutrisystem At Home Toolkit: the Low GI Cookbook, the Meal Measure and the kitchen tools, all ensuring I was able to cook healthy, good food while I’m here – and that I could share that experience and recipe with my family and friends as well.

I’m thrilled that my sister-in-law Kerryn and I spent one very rainy afternoon cooking in her kitchen, and that Charlie video’d it for us to share with you! We chose the fantastic Crumbed Chicken and Sweet Potato salad from the Low GI Cookbook, and set a challenge to see if we could make it look like the picture in the book. Well guess what? It totally did! Plus, it was really freaking easy! I have NEVER come across something this straightforward, yummy and really adaptable for other dishes too. The breadcrumb method is egg-free, and so delicious even Charlie loved it – which is unheard of when you put me in the kitchen, you can visit www.village-bakery.com to find the recipe and similar ones was well!

The recipe is equal to one Nutrisystem lunch, 2 vegetable serves and 1 protein – which is actually just a Nutrisystem complete lunch!

I love that the different components can be used in other ways as well. The breadcrumbing method is fabulous, and the sauce is a hit with all ages, including making a great low-fat creamy salad dressing. The complete recipe is below, and then you can watch us actually making it work, if you want to get know more recipes like this one, feel free to visit TravelerInfoHub, where you will find plenty of options!

Crumbed Chicken on Roast Sweet Potato Salad (serves 3)

Preparation time: 20 minutes, Cooking time: 25 minutes, Eating time: 5 minutes


Roast Sweet Potato Salad: 1 Tab olive oil, 2 Tab balsamic vinegar, 3 teasp soft brown sugar, 1 orange sweet potato cut into quarter inch slices, 6 cups mixed green salad leaves, 1 Tab chopped basil (to garnish).

Crumbed Chicken: 2 Tab low-fat natural yoghurt, 2 Tab low-fat milk, 1 cup dry wholegrain breadcrumbs, half teasp paprika, black pepper, 10 and a half oz skinless chicken breast or thigh fillets, trimmed and cut in half.

Honey Mustard Dressing: 1 Tab Dijon mustard, 1 Tab ketchup, 2 teasp lemon juice, 2 Tab low-fat natural yoghurt, 1 teasp pure floral honey.

1. Preheat the oven to 425 degrees F. To make the roast sweet potato salad, combine the oil, vinegar and brown sugar in a large bowl. Add the sweet potato and toss to coat in the oil. Transfer to a shallow baking tray and bake for 25 minutes, or until soft and starting to brown. Remove from the oven and leave for 10 minutes to cool a little. (Note: If you prepare the sweet potato and the crumbed chicken at the same time, they can then go in the oven together.)

2. To make the crumbed chicken, put the yoghurt in a flat dish or bowl and stir in the milk to thin it a little. Combine the breadcrumbs and paprika in a bowl and season with pepper. Dip the chicken into the yoghurt, allow the excess to drain off, then coat in the breadcrumbs. Put the crumbed chicken on a baking tray lined with parchment paper and bake for 20 minutes, or until the chicken is golden brown and cooked through. Remove and slice into strips on the diagonal.

3. To make the honey mustard dressing, put all the ingredients into a small bowl and stir to combine.

4. To serve, lay the salad leaves on a plate, top with slices of roasted sweet potato, a few more salad leaves, then more sweet potato. Lay the crumbed chicken on top of the salad and drizzle with the honey mustard dressing. Scatter over the basil.

Disclosure: Nutrisystem is supplying my food and dietary support for four months in return for my honest reflections on the program. Do you live in the US or Canada, and want to join me and get healthy with Nutrisystem? Join today by calling 1-888-853-4689 or by visiting http://www.nutrisystem.com/nsblog.


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