Bring on the yummy but keep it light!

Sumptuous Living's Mandy Landefeld stopped by 'Atlanta & Company' with fresh recipes and a tasty new cocktail!

Trying out Mandy's healthy wins? Post a picture on the ATL & Co. Facebook page or tag us on Instagram.

Garlic Rosemary Chicken Arugula Salad

Ingredients

Chicken Marinade

  • 1 ½ lbs chicken tenders
  • ¼ cup rosemary, chopped
  • 8 cloves garlic, crushed
  • 1/3 cup olive oil
  • 1 ½ tsp kosher salt

Croutons

  • ½ baguette, cubed
  • 2 tbl olive oil
  • ¼ cup parmesan cheese, shredded

Vinaigrette

  • 1 tsp lemon zest
  • 2 tbl lemon juice
  • 3 tbl red wine vinegar
  • 1 small garlic clove, crushed
  • ½ tsp salt
  • ½ cup olive oil
  • ½ tsp fresh black pepper

Salad

  • 1 lb asparagus, cut into 2 inch pieces
  • 2 cups Campari tomatoes, cut in wedges
  • 5 oz Arugula (6 cups)

Instructions

Chicken Marinade

  • For the marinade add all the ingredients, except chicken into a food processor or blender and pulse until combined.
  • Reserve 2 Tbl. for croutons and pour remainder over chicken and set aside.
  • Let marinade for 30 minutes or longer.
  • Heat a large skillet on medium-high heat.
  • Add 1 Tbl olive oil.
  • Using tongs add chicken tenders to hot pan being careful not to crowd the pan.
  • Cook until lightly browned and cooked through, about 4 minutes per side.

Croutons

  • Preheat oven to 400 degrees.
  • Toss cubed baguette with 2 tbl reserved marinade, olive oil and cheese.
  • Place onto baking sheet and bake for 15 minutes or until crisp.
  • Remove from oven and place on cooling rack.

Vinaigrette

  • Make the vinaigrette by combining ingredients into a jar or blender.
  • Shake or blend until thoroughly combined.

Salad

  • For the salad blanche the asparagus in salted boiling water for 2 minutes.
  • Plunge into a salted ice bath with a spider or slotted spoon to stop the cooking process.
  • Remove from ice bath. Set aside.
  • Place arugula in a large bowl or serving platter.
  • Top with tomatoes, chicken, asparagus and croutons.
  • Drizzle with vinaigrette.
Sumptuous Living's Mandy Landefeld shares yummy and healthy recipes on 11Alive's 'Atlanta & Company'.

Mediterranean Quinoa Salad with Shrimp

Ingredients

Marinade & Dressing

  • 2 large cloves garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup white wine vinegar
  • 2 lemons, zest and juice
  • 1 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 ½ lbs raw shrimp (51-60 count medium peeled)

Salad

  • 2 ½ cup quinoa (uncooked)
  • 3 Tbsp fresh basil, chopped
  • 3 Tbsp fresh mint, chopped
  • 3 Tbsp fresh Italian parsley, chopped
  • 1 red bell pepper, chopped
  • 1 ½ cup Kalamata Olives (pitted, sliced in half)
  • 1 ½ cup yellow cherry tomatoes, cut in half
  • 6 cups baby kale

Instructions

Marinade & Dressing

  • In a blender add remaining ingredients and process until smooth.
  • Pour ½ cup over shrimp and toss to combine.
  • Set aside to marinate. Reserving remainder for dressing.

Salad

  • Cook quinoa according to package directions.
  • Spread out on sheet pan and let cool.
  • Heat a large skillet on high heat.
  • Remove shrimp from marinade and add to skillet.
  • Cook for 5-6 minutes turning occasionally until shrimp are pink and opaque.
  • Remove from skillet and let cool.
  • In a large bowl combine quinoa, shrimp and remaining ingredients.
  • Dress to taste with reserved dressing.
Sumptuous Living's Mandy Landefeld shares yummy and healthy recipes on 11Alive's 'Atlanta & Company'.

Melon Mint Vodka Cocktail Slushies

Ingredients

  • 2 cups Honeydew or Cantaloupe Chunks plus a few extra for garnish
  • 3 1/2 oz Mint Simple Syrup
  • 5 oz Vodka
  • 1/2 cup-3/4 cup ice
  • Mint Sugar for garnish
  • Long Toothpick
  • Mint Sprigs for garnish

Instructions

  • Place melon, simple syrup, vodka, and ice in a high power blender. Blend until smooth. Wet the edge of glass with a chunk of melon and roll in mint sugar. Garnish with a toothpick of melon chunks and a sprig of mint.
  • Mint Simple Syrup:
  • Bring 2 cups sugar and 2 cups water to a boil. Add 1/2 cup loose mint leaves or 3-4 stalks of mint. Turn off the heat and allow to cool. Strain simple syrup and store in a mason jar in the fridge for up to 2 weeks.