Grilled turkey breast tenderloins
Posted: March 24, 2015 Filed under: Clean eating, Grilled, Herbs, Light and healthy, Low Carb, Turkey Leave a commentIt’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!
Enjoy!
Ingredients:
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
Directions:
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!
Healthy veggie/white fish recipe
Posted: March 9, 2015 Filed under: Clean eating, Fish/seafood, gluten free, Herbs, Light and healthy, Low Carb, Meatless, Quick, Wine Leave a commentWith 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!
Enjoy!
Ingredients:
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
Table salt
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
Directions:
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.
Herbs de Provence pork tenderloin
Posted: February 10, 2015 Filed under: Herbs, Light and healthy, Low Carb, Pork, Slow cook Leave a commentOnce again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!
Ingredients:
2-3 lbs pork tenderloin
Herbs de Provence
Olive oil
Salt and pepper
Pearl onions
Directions:
Heat oven to 450.
Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in.
Place in roasting pan and drop a few pearl onions around the roast for extra flavor.
Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees.
Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve!
Grilled lemon yogurt chicken
Posted: December 28, 2014 Filed under: Chicken, Clean eating, gluten free, Grilled, Herbs, Light and healthy, Low Carb, Quick, Seasonings, Yogurt 1 CommentNo 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!
Enjoy!
Ingredients:
Serves 2
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
Directions:
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!
Herb-Marinated Pork Tenderloin
Posted: June 24, 2010 Filed under: Grilled, Herbs, Pork 1 CommentThere is nothing better than an easy dinner that seems like you spent all day in the kitchen. This recipe does just that. How great is it to throw all the ingredients together and pop back in fridge until you are ready to grill? It is that simple..a few steps and dinner is ready! SCORE! Annie’s Eats nailed it on this one! I love searching her blog for easy yet impressive meals. She has a huge selection! Check out her blog for more great ideas!
ENJOY!
Ingredients:
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
Kosher salt
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper
Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.
Herbed Dinner Rolls
Posted: June 22, 2010 Filed under: Breads, Herbs Leave a commentEvery year when we host these dinner parties for H work, I strive to out-do last years. Well this year I think I have with these rolls alone. They were easy to make as far as bread goes, but were SUPER good and paired perfectly with our dinner! I found this recipe on Annie’s Eats and was very happy with them!
ENJOY!
Ingredients:
4 eggs
2 tsp. salt
4½ tsp. instant (rapid rise) yeast
1/3 cup sugar
1 cup warm milk (105-110F)
8 tbsp. unsalted butter, melted
4 cups bread flour
½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
1 egg, beaten with 1 tbsp. milk
Whole fresh herb leaves (for topping)
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms. Beat in the chopped fresh herbs until incorporated. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.
Generously butter 18 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.
Preheat the oven to 350F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently press a fresh herb leaf into the top of each roll so that it adheres completely. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. (Note: Annie had to run a small paring knife around the edge of each roll to get them to release from the pan. Mine released fine but I realllly buttered them after reading her post!!) Let cool before serving.
Lemon butter herbed sauce
Posted: February 20, 2010 Filed under: Chicken, Fish/seafood, Grilled, Herbs, Pork, Sauces/dressings, Toppings, Vegetable 3 CommentsThis was fantastic. My friend Chelsea told me about this recipe from Publix to top seafood, poultry and veggies. I was so happy to find out about this just in time for H and my Valentine’s Day dinner. I used it over my lobster tail and H used it on his scallops. We both enjoyed it over the grilled asparagus we made too! It was easy to make and would be perfect for many lighter white fish, seafood or grilled veggies. It is rich, so you only need a little bit!
HAPPY VALENTINE’S DAY!
ENJOY!
Ingredients:
1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt
2 tablespoons lemon herb finishing butter, divided
Directions:
Whisk all ingredients together and top your favorite grilled or broiled fish, veggies or even poultry meats.
Open-faced Tomato, Mozzarella Pesto Sandwiches
Posted: September 21, 2009 Filed under: Cheese, Herbs, Quick, Sandwich, Snack 1 CommentI love anything with fresh mozzarella. It is one of my favorite foods and I make as many dishes as I can with it. So when I was watching Ina the other day and she made these, I immediately got started on making them. They made for a perfect lunch! This makes a ton so cut it back as necessary. I included the entire recipe.
ENJOY!
Ingredients:
8 medium tomatoes
3 (16-ounce) balls fresh mozzarella
4 loaves ciabatta, sliced in 1/2 lengthwise
1 cup prepared pesto
Kosher salt and freshly ground black pepper
32 basil leaves
Directions:
Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.
Lemon Oregano Chicken
Posted: September 20, 2009 Filed under: Chicken, Grilled, Herbs, Light and healthy, Low Carb, Quick 2 CommentsWhat a great easy weeknight meal that is also pretty healthy. Found on Proceed with Caution, found thru Cooking Light, I was able to quickly throw this meal together among our million errands tonight. I liked the lighter flavors and put atop rice or pasta this is a complete meal.
ENJOY!
Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tablespoons chopped fresh parsley
Directions: ( I used my grill pan, but included the origianl recipe here)
Prepare grill.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
Nutritional Information
Calories: 226 (22% from fat)
Fat: 5.6g (sat 1g,mono 3g,poly 0.8g)
Protein: 39.6g
Carbohydrate: 2.2g
Fiber: 0.7g
Cholesterol: 99mg
Iron: 1.8mg
Sodium: 465mg
Calcium: 38mg
Herbed Pork Chops
Posted: September 15, 2009 Filed under: Grilled, Herbs, Pork, Product review 3 CommentsI was dying to use my new Calphalon Grill pan I had recently bought at my heaven….Williams-Sonoma. So I grabbed out some pork chops and was hoping the grill pan would live up to its raves…well IT DID. The chops grilled up great and they grilled up quick. Not greasy, not rubbery, just like being out on the grill! I am SOLD on this new pan and was happy so many people suggested it.
This can be done on a regular grill obviously, just heat the grill to medium heat and cook until desired doneness.
ENJOY!
Ingredients: (serves 2-4 people)
2-4 boneless, center cut pork chops about 3/4 inch thick
Italian seasonings-oregano, rosemary, parsley, thyme, and sage (about a tsp. each). I used a mix of all of those or mix it yourself.
s and p
evoo just a bit on the pan if necessary
Directions:
Heat pan on medium heat. Oil pan if needed (Mine didnt need any). Rub Italian seasonings on pork and let stand while pan is heating up. Season with s and p as you prefer. Grill seasonings side down on grill pan for 4-5 mins. I also covered the grill pan with a smaller lid I had on hand to keep all the heat in. Flip and cook until done (mine took about 2-3 more minutes). Take off heat and let stand 5 mins. I served it with a basic risotto and mixed greens salad. What a great grilled meal quickly and easily!
LOVES TO EAT 