It’s grilling season! Fire up those grills, clean off the patio furniture and whip up a very tasty and healthy meal! Easy to marinate, grill and enjoy!
1 package Jennie-o turkey breast tenderloins
1/2-3/4 cup ff Greek yogurt plain
1-2 cloves minced garlic
1/2 tbsp oregano
1/2 cup lemon juice
S&P to your liking
Mix all ingredients in a ziploc bag and marinate 30 mins at least or longer.
Heat grill to medium heat. Grill 5-10 mins (depending on thicken as) each side.
Serve immediately. Also, this is great as leftovers on a salad or sandwich!
A great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets!
Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado.
Serve as a meal or as an appetizer. Fresh, light and oh so good!
This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
Another fantastic fish recipe. This was crazy easy and quick to make and was perfect after a hot race day! I used this recipe, but tweaked it to our liking and what we had on hand!
Ingredients: (serves 4, I cut in half)
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Another meatless, Lenten Friday night meal! Roast up your favorite vegetables, stuff your tortilla and grill up or bake in the oven. Quick, delicious and healthy.
2 whole wheat tortillas (one per person folded in half)
1 ounce goat cheese
assorted roasted veggies (I used peppers, broccoli, tomatoes, kale, avocados all tossed with evoo and garlic and roasted up)
Preheat a grill or skillet on medium heat.
On one tortilla, spread a 1/2 ounce of crumbled goat cheese. Top with assorted veggies. Top with remaining goat cheese and half tortilla.
Carefully place quesadilla down on grill or in skillet and let brown for 2-3 minutes. Once golden, gently flip onto the other side for the same amount of time.
Serve with salsa, sour cream etc.
With Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing!
Light, healthy, and delicious!
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges
Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.