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!
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 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.
No need to wait until January 1 to start eating right. I found a few things in my pantry and fridge for a delicious, easy and oh so healthy meal. Start the week off right with the great recipe. Serve with sides or over a salad as we did!
2 boneless skinless chicken breasts
1/2 cup ff Greek yogurt plain
1/2 cup or less freshly squeezed lemon juice
2 cloves garlic minced
Herbes de Provence (amt to your liking)
Salt and pepper
Mix all ingredients in a bowl or bag and marinate for 30-60 mins.
Heat grill to med/high heat.
While grill is heating either make salad or sides.
Grill chicken 10-15 mins per side or until preferred doneness based on thickness of breasts. Slice or serve immediately!
Pizza is such a Friday night staple, but ordering in can be so bad for you. So to still enjoy our favorites without too much guilt we made these great flat bread pizzas! (Recipe below based on several recipes we’ve tried and combined to what we enjoy!)
1/2-1 cup crushed tomatoes
1/2-1 tbsp evoo
1-2 cloves garlic minced
4 plum tomatoes sliced thinly
Mozzarella cheese shredded or sliced to your liking
Fresh basil leaves lightly chopped
Combine crushed tomatoes, evoo and garlic in chopper and chopped well.
Grill flatbreads a few minutes on each side until toasted lightly.
Spread sauce on top of flatbreads and top with tomatoes, cheese and basil.
Grill until cheese is bubbly and tomatoes cooked. This will be quick. Keep an eye on the grill.
There’s nothing better in the summer months than grilling out. But grilling all the time can get boring. So the husband and I try to find new things to grill. One thing we love is fish or seafood on the grill. So this week we picked up some tuna and grilled them up! Perfect!
2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Hello! Before I jump back into blogging, I need to apologize for my long break. Two years ago I was blogging daily, but blogging became more of a chore than a fun hobby. So, I needed to step back and let it go for a while. But now I’m back. Not sure how often I will post, but I’m going to slowly get back into it! So, I hope there are still a few of you out there! 🙂
Now onto the recipe!
With grilling season upon us, it’s hard to keep things from getting into a rut. Instead of your usual beef or chicken tacos, try fish or seafood. Today we tried salmon!
Serves 2 or add more for a bigger crowd!
3-6 ounces skinned salmon (serves 2-3)
1/2-1 tbsp of taco seasoning
Sour cream or Greek yogurt (we prefer Greek yogurt)
Grape tomatoes chopped slightly
Shredded lettuce (we use organic baby kale)
Rub taco seasoning on salmon. Heat and oil grill slightly. Grill salmon until flakey. Squeeze with a bit of lime juice from fresh limes.
Once the salmon is done, turn off grill, flake salmon and set aside. Heat tortillas for a minute or two on the cooling grill. Sprinkle cheese on tortilla and warm/melt on grill.
Once cheese is melted, remove and top with sour cream/Greek yogurt and salmon. Then add your favorite toppings! Serve with rice, mangoes, salsa and chips, and a fresh margarita!