Closing out the year

Wow, the holiday season is coming to a close and so much has happened within these past few months. We've looked at snacks, desserts, and talked about meals and day to day choices we can make. Of course many of us have had trials during the past few weeks with our food choices but don't stay there. Make the decision to not only forgive yourself but to allow yourself to make the healthy decisions to get you back on track. Don't listen to the voice that says, "Well, you have already fallen off. You might as well continue and eat that mac n cheese or ice cream in the fridge!" That voice is lying and does not help you make the decisions that you have worked so hard to change. Plus, giving yourself the excuse to start on the new year will only allow more excuses to move in. As my Pastor says, excuses are nails to build houses of failure.

Here's a great flavorful recipe to help get you back to where you begun your fitness journey. I know I needed it!

Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serve this easy grilling recipe over steamed brown rice with a green salad on the side for a satisfying meal. Savory onions, sweet pineapple and rich tomatillo salsa are a delicious sweet and spicy combo to top all manner of grilled meat and fish.

Ingredients
2 tablespoons canola oil, plus more for oiling the grill
1/2 large sweet white onion (such as Vidalia), cut into thick rings
6 pineapple spears
Salt and pepper to taste
1 1/2 cups tomatillo salsa
2 tablespoons chopped cilantro
1 tablespoon lime juice
4 skinless, boneless chicken breast halves

Method
Oil grill grates and preheat grill to medium-high heat. Brush onions and pineapple with 1 tablespoon of the oil then season with salt and pepper. Grill, flipping once, until just charred in spots and softened, 6 to 8 minutes total; transfer to a plate.

When cool enough to handle, roughly chop onions and pineapple and transfer to a bowl. Add tomatillo salsa, cilantro, lime juice, salt and pepper and toss gently to combine. Brush chicken all over with remaining tablespoon of oil and season with salt and pepper. Grill, flipping once, until deep golden brown all over and cooked through, 8 to 10 minutes total. Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Happy New Year everyone!!!!

~ Knife Out