So it's Memorial Day weekend. It's actually a time that we remember those who died serving our country. It's a very important time to honor them. It also seems to be a time that people get together and barbecue.
Here is a previous post I had just before July 4th, there's some great grilling recipes and side dishes listed there- June 25, 2012 Post
And you know that of course I have a Pinterest board with grilling recipes. :)
In addition, here are a few other grilling recipes that I think are great. They are healthy and a change from just burgers and hot dogs.
Chipotle’s Adobo Marinated Chicken- I just shared this recipe for Cinco de Mayo but I think it’s great for a party and I generally have a couple of extra marinating or already grilled in my freezer. Perfect to pull out for a quick meal.
Buttermilk and Herb Marinated Chicken- This is an outstanding way to grill chicken breasts. Keeps them moist and flavorful.
Simple Grilled Tilapia- Very easy method for grilling fish, this is really healthy and so great with fresh veggies.
Grilled Chicken with Balsamic Glaze- Instead of bbq sauce, try making this sweet and tangy glaze with balsamic vinegar and a touch of honey.
Grilled Cilantro Lime Sweet Potatoes- Sweet potatoes (yams) with cilantro and lime, a
fantastic flavor combination.
Recipes, cooking tips, articles and information to help you plan your meals. Get the answer to "What's for dinner?"
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Friday, May 24, 2013
Wednesday, June 27, 2012
Meals for the Week of June 25, 2012
Last year around this time, I chose to not focus my post on the July 4th holiday. This year I decided that I will provide some recipes that I think would be great for the holiday, but mixed in with other everyday recipes you might like for this season.
So I'm keeping this post short and sweet and getting down to the business at hand with the list of recipes for this week. You can view the Pinterest board for these recipes here. Have a fun and safe July 4th!
Chicken and Sun Dried Tomato Orzo- Orzo is like rice in shape, but pasta that is very quick cooking so this is a good meal you can have ready in 30 minutes.
Grilled Lime Shrimp- Simple and delicious. Use them as a basis for tacos or in a salad. Eat them with brown rice and grilled veggies.
Southwest Flank Steak Pinwheels- This is something you can make ahead; assemble and then freeze until you are ready to cook it. The recipe provides instructions for cooking in a crock pot. I have also grilled stuffed flank steaks before if you wanted to try that.
Hawaiian Pork Burger- A yummy change of pace from a beef burger. Topped with a pineapple ring and a slice of ham; such a great flavor combination.
Spinach and Chicken Tortilla Bake- This is spicy; it has salsa verde in it, but you can use less than it calls for if you need to. It’s a quick and easy meal for a weeknight and leftovers are good for packing in your lunch.
Southwestern Stuffed Peppers- Very easy and adaptable recipe for stuffed peppers. A good thing you can bake ahead and re-heat if you need to.
Crunchy Coconut Chicken- I have another recipe for coconut chicken tenders that I almost chose instead of this one, as it’s delicious. But it’s fried, not baked like this one and the coating has a lot more fat and sugar in it. So, this version is far better for something you can make on a more regular basis and it requires less active work to prepare.
Grilled Veggie Tostadas- This is great if you are going to have a taco bar for the holiday. Grill up some chicken and veggies and then set it all out for everyone to build their own tacos or tostadas.
Turkey Burgers with Zucchini- Healthy burgers with some added nutrition with finely grated zucchini mixed in.
Honey Lime Chicken Skewers- These grilled chicken skewers are sweet and spicy and are great to prep and marinate ahead of time. Then all you do is thread them on skewers and grill.
Peanut Noodle Salad- You can use a whole grain or brown rice pasta if you want, you could also add julienne carrot and chopped broccoli to increase the veggies. A great side dish with grilled chicken. Bring this to a bbq.
Pasta Salad with Grilled Summer Vegetables- Take this healthy option to a bbq party or make this for a weeknight dinner when you want to keep things cool. You can grill the veggies ahead of time, or use leftovers from a previous meal.
Red, White and Blueberry Trifle- This is a festive lower fat and lower sugar dessert for the July 4th holiday.
Vanilla Raspberry Sundaes- Most of this recipe is for making the spoon-shaped cookies you can top the sundae with, so if you want to skip that, it’s simply a recipe to give you inspiration for making a patriotic sundae. I love the combo of vanilla ice cream with the tangy raspberry sorbet.
So I'm keeping this post short and sweet and getting down to the business at hand with the list of recipes for this week. You can view the Pinterest board for these recipes here. Have a fun and safe July 4th!
Meals for the Week of June 25, 2012
Chicken and Sun Dried Tomato Orzo- Orzo is like rice in shape, but pasta that is very quick cooking so this is a good meal you can have ready in 30 minutes.
Grilled Lime Shrimp- Simple and delicious. Use them as a basis for tacos or in a salad. Eat them with brown rice and grilled veggies.
Southwest Flank Steak Pinwheels- This is something you can make ahead; assemble and then freeze until you are ready to cook it. The recipe provides instructions for cooking in a crock pot. I have also grilled stuffed flank steaks before if you wanted to try that.
Hawaiian Pork Burger- A yummy change of pace from a beef burger. Topped with a pineapple ring and a slice of ham; such a great flavor combination.
Spinach and Chicken Tortilla Bake- This is spicy; it has salsa verde in it, but you can use less than it calls for if you need to. It’s a quick and easy meal for a weeknight and leftovers are good for packing in your lunch.
Southwestern Stuffed Peppers- Very easy and adaptable recipe for stuffed peppers. A good thing you can bake ahead and re-heat if you need to.
Crunchy Coconut Chicken- I have another recipe for coconut chicken tenders that I almost chose instead of this one, as it’s delicious. But it’s fried, not baked like this one and the coating has a lot more fat and sugar in it. So, this version is far better for something you can make on a more regular basis and it requires less active work to prepare.
Grilled Veggie Tostadas- This is great if you are going to have a taco bar for the holiday. Grill up some chicken and veggies and then set it all out for everyone to build their own tacos or tostadas.
Turkey Burgers with Zucchini- Healthy burgers with some added nutrition with finely grated zucchini mixed in.
Honey Lime Chicken Skewers- These grilled chicken skewers are sweet and spicy and are great to prep and marinate ahead of time. Then all you do is thread them on skewers and grill.
Peanut Noodle Salad- You can use a whole grain or brown rice pasta if you want, you could also add julienne carrot and chopped broccoli to increase the veggies. A great side dish with grilled chicken. Bring this to a bbq.
Pasta Salad with Grilled Summer Vegetables- Take this healthy option to a bbq party or make this for a weeknight dinner when you want to keep things cool. You can grill the veggies ahead of time, or use leftovers from a previous meal.
Red, White and Blueberry Trifle- This is a festive lower fat and lower sugar dessert for the July 4th holiday.
Vanilla Raspberry Sundaes- Most of this recipe is for making the spoon-shaped cookies you can top the sundae with, so if you want to skip that, it’s simply a recipe to give you inspiration for making a patriotic sundae. I love the combo of vanilla ice cream with the tangy raspberry sorbet.
Thursday, June 7, 2012
Meals for the Week of June 11, 2012
Hello! I know, long time since I posted. It's amazing how the time flies, blah, blah. Anyway, I'm here and posting and I have a couple things to share.
Awhile ago I shared that I planned to train with Mama Bootcamp to participate in a sprint distance triathlon. This past weekend, I completed the triathlon. I won't lie, it was really, really hard. I'm proud to have gone through the training and to have finished the race and I'm alive to tell the tale. I waver back and forth between thinking that I never want to do the swim portion ever again and wanting to enter another race and improve my time. So I'm semi-crazy at this point. But there is something very satisfying to have completed a big goal like that. In a life where I'm operating in organized chaos; children, dogs, constant driving all over the place, the stress of everyday life, I had something that was for me. Training with a wonderful group of women, fantastic coaches, but also the quiet time of running or biking outdoors, somewhat alone with my thoughts has been so important to not only my physical but my mental health. I've formed ideas for this blog, and for growing my business, as any busy mom knows, just the opportunity to have time for yourself is invaluable. So I am VERY grateful to have the experience.
Now- onward and upward! Finally a new set of recipes for you to use for planning your next meals. The list is varied between some seasonal recipes perfect for summer grilling and easy meals to make ahead for the weeknight.
Halal Cart-Style Chicken and Rice- This recipe is a replica of what popular Halal food carts found in Manhattan serve. It’s a delicious comfort food and something you can make ahead and re-heat.
Asian Chicken Lettuce Wraps- If you have a food processor, it’s easy to take boneless chicken and grind it up. If you need to cut the prep time, use ground turkey. As the recipe suggests, make this a more filling meal with rice and combine the chicken with rice in your wrap.
Thai Style Chicken Legs- Great recipe for grilled chicken. Use a food processor or a chopper to blend up the marinade; it might be easier than pulling out your blender.
Cilantro Thai Grilled Chicken Breasts- Here is another option for a Thai-style chicken using lean breasts. The marinade imparts a lot of flavor and moisture.
Blood Orange Salad with Pecans, Gorgonzola and Baby Greens- This is actually a spring salad, but you can use naval oranges if you no longer have blood oranges in your market. I love salads like these, and it includes a delicious dressing made with orange juice.
Grilled Asparagus with Balsamic Syrup- I just love asparagus and just like she mentions in this recipe, I love the tips the most. I especially love when they are slightly grilled and have the sweet tang of balsamic vinegar.
Awhile ago I shared that I planned to train with Mama Bootcamp to participate in a sprint distance triathlon. This past weekend, I completed the triathlon. I won't lie, it was really, really hard. I'm proud to have gone through the training and to have finished the race and I'm alive to tell the tale. I waver back and forth between thinking that I never want to do the swim portion ever again and wanting to enter another race and improve my time. So I'm semi-crazy at this point. But there is something very satisfying to have completed a big goal like that. In a life where I'm operating in organized chaos; children, dogs, constant driving all over the place, the stress of everyday life, I had something that was for me. Training with a wonderful group of women, fantastic coaches, but also the quiet time of running or biking outdoors, somewhat alone with my thoughts has been so important to not only my physical but my mental health. I've formed ideas for this blog, and for growing my business, as any busy mom knows, just the opportunity to have time for yourself is invaluable. So I am VERY grateful to have the experience.
Now- onward and upward! Finally a new set of recipes for you to use for planning your next meals. The list is varied between some seasonal recipes perfect for summer grilling and easy meals to make ahead for the weeknight.
Meals for the Week of June 11, 2012
*NEW* I decided I should utilize Pinterest to create a visual of the recipes each week. So below is my usual list with my comments/tips and the link to the recipe, but then I have a board too so you can have a visual with the link and can easily re-pin for your own board or add to your Ziplist shopping list. June 11 Board
Cheesy Skillet Chicken and Rice with Green Beans- This is a great one-pot meal. It does instruct you to leave the chicken whole for serving, but I like slicing it up and mixing it back into the rice just before serving. I think you stretch it to serve more people that way too.
Cashew Chicken- Cheaper and faster than take out. This is a great recipe that uses some very standard ingredients you don’t have to go to a special market for.
Chipotle Chicken Taco Salad- A copy cat recipe that is filling, but also fairly low calorie and low fat.
Cheesy Skillet Chicken and Rice with Green Beans- This is a great one-pot meal. It does instruct you to leave the chicken whole for serving, but I like slicing it up and mixing it back into the rice just before serving. I think you stretch it to serve more people that way too.
Cashew Chicken- Cheaper and faster than take out. This is a great recipe that uses some very standard ingredients you don’t have to go to a special market for.
Chipotle Chicken Taco Salad- A copy cat recipe that is filling, but also fairly low calorie and low fat.
Penne with Roasted Asparagus and Balsamic Butter- Enjoy asparagus while it’s in season! This can be a great side dish with grilled or roasted chicken or a meatless meal.
Crock Pot Sausage, Beans and Greens- I know this seems odd for the summer, but the crock pot keeps the kitchen cool. There is some initial prep on the stove for this recipe, but then you can get it the crock pot and get on with you day!
Crock Pot Sausage, Beans and Greens- I know this seems odd for the summer, but the crock pot keeps the kitchen cool. There is some initial prep on the stove for this recipe, but then you can get it the crock pot and get on with you day!
Halal Cart-Style Chicken and Rice- This recipe is a replica of what popular Halal food carts found in Manhattan serve. It’s a delicious comfort food and something you can make ahead and re-heat.
Asian Chicken Lettuce Wraps- If you have a food processor, it’s easy to take boneless chicken and grind it up. If you need to cut the prep time, use ground turkey. As the recipe suggests, make this a more filling meal with rice and combine the chicken with rice in your wrap.
Thai Style Chicken Legs- Great recipe for grilled chicken. Use a food processor or a chopper to blend up the marinade; it might be easier than pulling out your blender.
Cilantro Thai Grilled Chicken Breasts- Here is another option for a Thai-style chicken using lean breasts. The marinade imparts a lot of flavor and moisture.
Blood Orange Salad with Pecans, Gorgonzola and Baby Greens- This is actually a spring salad, but you can use naval oranges if you no longer have blood oranges in your market. I love salads like these, and it includes a delicious dressing made with orange juice.
Grilled Asparagus with Balsamic Syrup- I just love asparagus and just like she mentions in this recipe, I love the tips the most. I especially love when they are slightly grilled and have the sweet tang of balsamic vinegar.
Tuesday, June 28, 2011
Meals for the Week of June 27, 2011
I’m having a rather frugal summer. It’s still packed with fun activities and a few trips, but it's all about spending less. Things like Living Social and Groupon have been great for us to stock up on vouchers for movies, activities and dining out. But one of the ways I’m trying to save is in the kitchen. Now this is a real challenge because I feel like since the kids are home more there’s a need for more food. At least that’s how I’ve felt these first 3 weeks of vacation. So I’ve made the decision to curb that need for constant snacking by scheduling more time out of the house, but also I’m going to change the snacking options from various crackers and processed snacks, to more fruits and veggies. We still like to have cheese and things like tortillas or peanut butter to have with apples or a quick half sandwich. But I’m going to make these changes this coming month as it’s not only less expensive, it’s healthier. I’ve also been shopping with coupons a little more. I wrote about trying to use coupons a few months ago and although I haven’t been “extreme” couponing, I’m making an effort to use them on items I would normally buy or for something I would not normally buy at full price. But the biggest thing I’ve done so far is get very creative with cooking dinner. Just before our new baby came in April, my freezer (both garage and the one in the kitchen) were very well stocked with meals I’d made and frozen, various Trader Joe’s frozen entrees, frozen veggies, fruit and meat such as chicken breasts, whole chicken, ground beef, shrimp and several beef roasts. The pantry was decently stocked with cans of beans, tomato sauce, stewed tomatoes and pasta. Since the baby came in April, my grocery shopping has been for dairy items, extra fruit or veggies beyond my CSA delivery, a bit of re-stocking the pantry for more pasta plus, crackers, other snacks and to replenish my standard baking ingredients (flour, sugars, chocolate chips). Over the last 2 months I have basically cooked almost everything I’ve had in my freezer and pantry and this last week was really getting down to bare bones. But here’s what I’ve managed to make for dinner: roast beef with roasted potatoes and veggies, then later turned the leftover beef into bbq beef sandwiches, fish and shrimp tacos, macaroni and cheese with ham (not Kraft, from scratch), ground beef and noodle stir fry, roasted chicken with mashed potatoes, split pea and ham soup, a potato, cheese and ham soup. As you can tell, I had a large left over spiral cut ham from Easter. The one thing that has been sad for me is that when we moved in December, we didn’t move the barbecue as it was pretty well loved and not worth moving. I have yet to get a new one and so I’ve so far been without a grill. I’ve resisted the temptation to just buy any old cheap grill because I would like a really nice one. But I might have to break down and at least get a decent but inexpensive charcoal grill and save up to get a big fancy gas grill for next summer.
This week I had considered focusing on a 4th of July related post, but decided that by the time I posted it, it would be more helpful for the following week, I just provided a few grilling recipes that you may want to consider for the holiday, but they are good for anytime. That said, have a wonderful July 4th Holiday!
Chopped Greek Salad with Chicken for Two- Another main dish salad to add to your collection, the dressing is great and this meal is a good use of leftover chicken, or plan ahead to poach some chicken so that you just assemble the salad at dinner time. Perfect for a hot evening when you don’t want to turn on the stove.
Pineapple Chicken Kebabs with Quinoa- This dish has a simple and delicious honey mustard sauce which is great with chicken. Quinoa is easy to make, it’s sort of like making cous cous, but it’s got great protein but low fat.
Chicken & Sun-Dried Tomato Orzo- This is a light meal, perfect for summer and the beauty of orzo is how quickly is cooks compared to larger pasta.
Super Easy Crockpot Fajitas- This is one of those dump-in-the-crockpot-and-leave-it recipes. I don’t use the packet seasoning mixes, any taco seasoning mix or your own seasoning combo will work fine.
Grilled Veggie Tostadas- The recipe provides some specific veggies, but you can really make this however you want.
Honey Chipotle Glazed Ribs- If you made the fish tacos that called for the chipotle chilis in adobo sauce, then you can use some more of the chilies in this recipe.
Grilled Lime Shrimp- Shrimp cook quickly and this marinade is bright and zesty. Another good option to serve for bbq guests.
Grilled Chicken with Balsamic Glaze- I also include a recipe for a vegetable stir fry (or sauté, which might be the more accurate name) and if you have a pan for using on the grill, you could do use that instead of the stove.
Baby Back Ribs Adobo- Love this take on making ribs. So good!
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella- This is basically a side dish, but it could be a meatless main dish or eat with the chopped grilled chicken and it’s a one bowl meal. Great to bring to a potluck or to make ahead and pack in your lunch during the week.
Short Cut to Grill Corn- I love this method for grilling corn. Perfect for the upcoming holiday!
Strawberry Cream Pie- This is a great pie for summer. Bring this to a BBQ and people will love you!
This week I had considered focusing on a 4th of July related post, but decided that by the time I posted it, it would be more helpful for the following week, I just provided a few grilling recipes that you may want to consider for the holiday, but they are good for anytime. That said, have a wonderful July 4th Holiday!
Meals for the Week of June 27, 2001
Chopped Greek Salad with Chicken for Two- Another main dish salad to add to your collection, the dressing is great and this meal is a good use of leftover chicken, or plan ahead to poach some chicken so that you just assemble the salad at dinner time. Perfect for a hot evening when you don’t want to turn on the stove.
Pineapple Chicken Kebabs with Quinoa- This dish has a simple and delicious honey mustard sauce which is great with chicken. Quinoa is easy to make, it’s sort of like making cous cous, but it’s got great protein but low fat.
Chicken & Sun-Dried Tomato Orzo- This is a light meal, perfect for summer and the beauty of orzo is how quickly is cooks compared to larger pasta.
Super Easy Crockpot Fajitas- This is one of those dump-in-the-crockpot-and-leave-it recipes. I don’t use the packet seasoning mixes, any taco seasoning mix or your own seasoning combo will work fine.
Grilled Veggie Tostadas- The recipe provides some specific veggies, but you can really make this however you want.
Honey Chipotle Glazed Ribs- If you made the fish tacos that called for the chipotle chilis in adobo sauce, then you can use some more of the chilies in this recipe.
Grilled Lime Shrimp- Shrimp cook quickly and this marinade is bright and zesty. Another good option to serve for bbq guests.
Grilled Chicken with Balsamic Glaze- I also include a recipe for a vegetable stir fry (or sauté, which might be the more accurate name) and if you have a pan for using on the grill, you could do use that instead of the stove.
Baby Back Ribs Adobo- Love this take on making ribs. So good!
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella- This is basically a side dish, but it could be a meatless main dish or eat with the chopped grilled chicken and it’s a one bowl meal. Great to bring to a potluck or to make ahead and pack in your lunch during the week.
Short Cut to Grill Corn- I love this method for grilling corn. Perfect for the upcoming holiday!
Strawberry Cream Pie- This is a great pie for summer. Bring this to a BBQ and people will love you!
Monday, June 13, 2011
Meals for the Week of June 13, 2011
Even though school is out for most and there’s less packing of lunches, you might still need to pack a lunch for work or maybe for day camp, summer outings to the beach or ball games. Here’s a few recipes and suggestions that are a nice change from packing leftovers, especially for those who can’t heat up their lunch.
During this time of year, when grilling chicken, I try to make at least one extra. One of the recipes listed this week provides quantities to ensure extra chicken. Here are a few uses for that leftover:
And here’s a slightly different take with a healthy Chicken Caesar Wrap
Taco Turkey Wraps- Sour cream mixed with taco seasonings serve as a spread with deli turkey, add some tomato, avocado and lettuce to add some additional good protein and vitamins.
Pasta Salad with Broccoli and Peanuts- You can make this on a Sunday and have several servings packed in your lunch throughout the week.
This week I’ve listed a couple of recipes using skewers on the grill. Wooden skewers are convenient, but in my opinion not always easy because you need to remember to soak them in water to avoid burning on the grill. If you plan the meals ahead (ahem, as you should be) that’s fine if you remember to soak them and if you’re making skewers for a party, then wooden is the way to go. But I highly suggest investing in some metal skewers so you can always use them when cooking for the family. I have an inexpensive set listed in the e-mealplanning store.
Lemon Dill Chicken Skewers- Alice from the Savory Sweet Life stumbled upon a happy accident with this super quick recipe for chicken skewers. You can adapt these for the oven broiler or your stovetop broiler pan. You could even save yourself time and just use chicken breast tenders not on a skewer if you wanted.
Grilled Chicken Pineapple Quesadillas- So good! Perfect as an appetizer at parties, when cut into triangles, but one or two whole ones are filling as a meal. Fix a salad or grill some veggies while you grill the chicken and pineapple. It’s also economical, using just 2 chicken breasts, you get quite a few slices and needs just 4 or 5 slices in each quesadilla.
Grilled Salmon Steaks with Mustard Sauce- I love grilled salmon, it tastes delicious with just simply seasoned with salt and pepper. But this recipe gives you a lovely sauce to serve it with.
Simple Grilled Tilapia- Very fast and easy method for grilling tilapia which is a great mild tasting white fish. It’s very versatile.
Roasted Vegetable Pasta- Meatless but filling, using whole grain pasta, a little cheese and roasted veggies. This can be just as good with grilled vegetables.
Cheeseburger Joes- Super easy, kid friendly, versatile, try cheddar or Swiss cheese instead of American and ground turkey instead of beef.
Shrimp Tacos with Fresh Pineapple Salsa- I love that this uses cooked baby shrimp, it makes it so easy, you can have your kids help you make this. If you marinate them overnight as well as make the salsa, dinner time is just assembling the tacos. It’s a no-cook recipe, perfect for kids to help and also great to fix on a hot evening.
Garlic Marinated Chicken Cutlets with Grilled Potatoes- Chicken breasts pounded thin into cutlets are incredible quick cooking, making for an easy weeknight grilled meal. Marinating keeps them tender. The key to this meal is the timing- get the potatoes on the grill first and while they cook you can get everything else ready, grilling the chicken last. Note: This recipe is designed to make extras and includes links to the other recipes to use leftovers for. Scale back the quantity of chicken and potatoes if you don’t want that or keep the quantities as listed and use the leftovers however you want.
West Coast Grilled Vegetable Pizza- it’s like having a salad served on top grilled pizza dough. Very versatile recipe.
Greek Burger- This recipe apparently originated from Weight Watchers, it’s a super easy turkey burger with feta cheese that you serve stuffed in a pita.
Orange and Thyme Grilled Shrimp- If you haven’t cooked with thyme, you must. It’s a fantastic herb. Citrus is always great with shellfish and orange is a nice change from the old standby of lemon.
Strawberry Applesauce- Its really quite easy to make homemade applesauce. If you have an apple peeler and corer then the prep is even easier. This is great to have for breakfast or to pack in a lunch.
During this time of year, when grilling chicken, I try to make at least one extra. One of the recipes listed this week provides quantities to ensure extra chicken. Here are a few uses for that leftover:
- Slicing to include in a salad
- Shred it up, mix with a little mayo, Dijon mustard, a dollop of Major Grey’s chutney, season with salt and pepper and you have filling for a chicken salad sandwich.
- Slice thin and make a sandwich with lettuce, avocado and tomato.
And here’s a slightly different take with a healthy Chicken Caesar Wrap
Taco Turkey Wraps- Sour cream mixed with taco seasonings serve as a spread with deli turkey, add some tomato, avocado and lettuce to add some additional good protein and vitamins.
Pasta Salad with Broccoli and Peanuts- You can make this on a Sunday and have several servings packed in your lunch throughout the week.
This week I’ve listed a couple of recipes using skewers on the grill. Wooden skewers are convenient, but in my opinion not always easy because you need to remember to soak them in water to avoid burning on the grill. If you plan the meals ahead (ahem, as you should be) that’s fine if you remember to soak them and if you’re making skewers for a party, then wooden is the way to go. But I highly suggest investing in some metal skewers so you can always use them when cooking for the family. I have an inexpensive set listed in the e-mealplanning store.
Meals for Week of June 13, 2011
Grilled Chicken Pineapple Quesadillas- So good! Perfect as an appetizer at parties, when cut into triangles, but one or two whole ones are filling as a meal. Fix a salad or grill some veggies while you grill the chicken and pineapple. It’s also economical, using just 2 chicken breasts, you get quite a few slices and needs just 4 or 5 slices in each quesadilla.
Grilled Salmon Steaks with Mustard Sauce- I love grilled salmon, it tastes delicious with just simply seasoned with salt and pepper. But this recipe gives you a lovely sauce to serve it with.
Simple Grilled Tilapia- Very fast and easy method for grilling tilapia which is a great mild tasting white fish. It’s very versatile.
Roasted Vegetable Pasta- Meatless but filling, using whole grain pasta, a little cheese and roasted veggies. This can be just as good with grilled vegetables.
Cheeseburger Joes- Super easy, kid friendly, versatile, try cheddar or Swiss cheese instead of American and ground turkey instead of beef.
Shrimp Tacos with Fresh Pineapple Salsa- I love that this uses cooked baby shrimp, it makes it so easy, you can have your kids help you make this. If you marinate them overnight as well as make the salsa, dinner time is just assembling the tacos. It’s a no-cook recipe, perfect for kids to help and also great to fix on a hot evening.
Garlic Marinated Chicken Cutlets with Grilled Potatoes- Chicken breasts pounded thin into cutlets are incredible quick cooking, making for an easy weeknight grilled meal. Marinating keeps them tender. The key to this meal is the timing- get the potatoes on the grill first and while they cook you can get everything else ready, grilling the chicken last. Note: This recipe is designed to make extras and includes links to the other recipes to use leftovers for. Scale back the quantity of chicken and potatoes if you don’t want that or keep the quantities as listed and use the leftovers however you want.
West Coast Grilled Vegetable Pizza- it’s like having a salad served on top grilled pizza dough. Very versatile recipe.
Greek Burger- This recipe apparently originated from Weight Watchers, it’s a super easy turkey burger with feta cheese that you serve stuffed in a pita.
Orange and Thyme Grilled Shrimp- If you haven’t cooked with thyme, you must. It’s a fantastic herb. Citrus is always great with shellfish and orange is a nice change from the old standby of lemon.
Strawberry Applesauce- Its really quite easy to make homemade applesauce. If you have an apple peeler and corer then the prep is even easier. This is great to have for breakfast or to pack in a lunch.
Tuesday, April 21, 2009
Heat Wave
So we're having a heat wave...Yesterday morning, when dropping off my daughters at school, it had the feel like it was the end of the school year and then suddenly realized it was just April. 90 degree heat in April, totally wacky.
I'd like to take a moment to gush about a new favorite thing. I should start by saying I am an ice cream person. I love super premium ice cream, although I'm not snobby about it, I'll eat regular supermarket ice cream just the same. But I have always felt like soft serve (except Foster's Freeze) and frozen yogurt are sub-par. They are pretend ice cream. However, I recently tried Red Mango frozen yogurt and I am in love. I can't stop thinking about it. Tart, creamy, and full of healthy stuff - http://www.redmangousa.com/. I had the original w/ strawberries and coconut on top. I also tried a sample of the green tea flavor, which was great and will order that sometime soon. YUM!
So I love ice cream and now I love Red Mango's yogurt as well.
Back to the heat. I actually welcome it, although I still reserve the right to complain about it. But when it's hot, I tend to change how or what I cook. Soups, stews, meatloaf and casseroles are gone. It's now time for grilling and salads and things that are quick and don't have you standing in front of the stove for awhile. Except why do we love to stand outside in front of the hot grill on a hot day? I don't know, but I do it and so we'll just make that exception. My big issue right now is my grill has seen better days. I can't recall how old it is, I think maybe just 3 years but it looks much older. I'm debating about a new one, although I think I should look at cleaning out around the heating element and scrubbing the grill racks. The poor thing has just been used so much. Most of the year, except when it's rainy, I use the grill. Well, I do go a long spell during the winter without using it. I think it's the sitting unused that contributes to it's worn out looks. But grilled meats and veggies are a staple in our house throughout the summer and fall. Plus I seem to have 2 or 3 parties a year where I'll grill tons of food. The point is, my grill gets heavy use and so I am trying to justify a need for a new one. But, to be resourceful (and more financially responsible) I should see what can be done to get more life out of it.
I will leave you with this recipe that I happened to submit to All Recipes quite a few years ago and was excited to have it accepted. I also just noticed that it's been reviewed a lot more recently.
Easy Grilled Tri Tip
I'd like to take a moment to gush about a new favorite thing. I should start by saying I am an ice cream person. I love super premium ice cream, although I'm not snobby about it, I'll eat regular supermarket ice cream just the same. But I have always felt like soft serve (except Foster's Freeze) and frozen yogurt are sub-par. They are pretend ice cream. However, I recently tried Red Mango frozen yogurt and I am in love. I can't stop thinking about it. Tart, creamy, and full of healthy stuff - http://www.redmangousa.com/. I had the original w/ strawberries and coconut on top. I also tried a sample of the green tea flavor, which was great and will order that sometime soon. YUM!
So I love ice cream and now I love Red Mango's yogurt as well.
Back to the heat. I actually welcome it, although I still reserve the right to complain about it. But when it's hot, I tend to change how or what I cook. Soups, stews, meatloaf and casseroles are gone. It's now time for grilling and salads and things that are quick and don't have you standing in front of the stove for awhile. Except why do we love to stand outside in front of the hot grill on a hot day? I don't know, but I do it and so we'll just make that exception. My big issue right now is my grill has seen better days. I can't recall how old it is, I think maybe just 3 years but it looks much older. I'm debating about a new one, although I think I should look at cleaning out around the heating element and scrubbing the grill racks. The poor thing has just been used so much. Most of the year, except when it's rainy, I use the grill. Well, I do go a long spell during the winter without using it. I think it's the sitting unused that contributes to it's worn out looks. But grilled meats and veggies are a staple in our house throughout the summer and fall. Plus I seem to have 2 or 3 parties a year where I'll grill tons of food. The point is, my grill gets heavy use and so I am trying to justify a need for a new one. But, to be resourceful (and more financially responsible) I should see what can be done to get more life out of it.
I will leave you with this recipe that I happened to submit to All Recipes quite a few years ago and was excited to have it accepted. I also just noticed that it's been reviewed a lot more recently.
Easy Grilled Tri Tip
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