Very refreshing – very summery…it’s the perfect side to any grilled meat.
150 calories per serving
2 15 oz. cans kidney beans, drained and rinsed (1 can red and one can white makes a nice salad)
10 oz. grape or cherry tomatoes, halved
1 ½ small cans mandarin oranges, drained and rinsed well
1 medium green pepper, chopped
6 green onions, sliced
½ c light zesty Italian dressing
¼ c sliced almonds
Mix beans, tomatoes, oranges, peppers and onions. Add dressing and mix well. Cover and refrigerate at least 1 hour. Sprinkle with almonds before serving.
What a great flavor ! The honey mop at the end of the grilling makes for a perfectly sweet yet spicy chicken leg.
207 calories per serving
2 t garlic powder
2 t chili powder
2 t salt
1 t cumin
1 t paprika
1 t red pepper flakes
5 medium chicken legs (about 3 oz. each)
6 T honey
2 t cider vinegar
1 t barbeque sauce
High heat grill spray
Heat grill and spray with cooking spray. Mix all the spices in a large bowl and add the chicken. Mix around pressing the spices into the chicken so they stick much like a dry rub. Grill chicken 18 minutes. Mix honey and vinegar and mop half of it over the legs with a brush. Cook one minute. Flip legs and mop with the rest of the honey mix. Cook one final minute and then serve immediately.
When you add creamy avocado to a sandwich, there is no need for any other dressing. And avocado is a great MUFA for your diet. This grilled chicken sandwich is very tasty.
390 calories per serving
3 oz. chicken breast
1 hoagie / sub roll
1 slice tomato
1 large slice lettuce
Salt and pepper to taste
Garlic powder to taste
¼ c avocado slices
Heat grill. Sprinkle chicken with salt, pepper and garlic powder and grill 3-4 minutes each side or until done. During the last minute, slice your roll and place face down on the grill to toast the bun. Make a sandwich of all the ingredients.
If you do not have a grill, you can toast the roll in a toaster oven and you can pan fry the chicken in a skillet sprayed with Pam.
So simple yet so good – this is a great meal to serve when zucchini are in season. Remember to use a grill basket for regular kabob recipes – it takes out so much of the work and you’ll find the food cooks more evenly.
187 calories per serving
1 c parsley, chopped
2 T chopped almonds, toasted
2 T chopped chives
½ t grated lemon zest
3 T lemon juice
1 T oil
½ t oregano flakes
Salt and pepper to taste
1 garlic clove, minced
1 ½ lb. bones skinless chicken breast, cut into bite sized pieces
4 zucchini cut into thick slices
1 t red pepper flakes
Heat grill. Mix parsley, almonds, chives, lemon zest, lemon, oil, garlic and some salt and pepper. This will be a salsa to serve with the dish. Spray a grill basket with high heat Pam and grill chicken and zucchini 8 minutes or until done. Sprinkle with salt and pepper and red pepper flakes half way through the cooking process. Serve with the prepared salsa.
This is a nice light dinner that doesn’t skimp on the taste. The vegetables really keep their flavor when you cook them lightly like this. If you don’t have a grill, you can always broil this for 8-10 minutes and get great results. The splash of vinegar at the end helps to enhance all the flavors in the dish.
243 calories per serving
12 oz. pork loin cut into bite sized pieces
4 c mix of broccoli florets, pea pods, halved mushrooms, red bell pepper strips
2 T oil
1 t Thai seasoning
¼ c green onions, sliced
1 t toasted sesame seeds
Splash of rice vinegar
Heat grill. Toss meat and 1 T oil. Mix veggies and 1 T oil and seasoning.
Spray grill basket with Pam and heat. Add meat and cook 3 minutes, stirring occasionally. Add veggies and cook 6 minutes or until meat is done. Stir in a splash of vinegar. Serve topped with seeds and green onions.
You’d think this one would be bland with just the balsamic as the dressing – but that is definitely not the case. All the flavors from the peppers, cheese, olives, prosciutto and basil mix in with the vinegar to create a divinely simple and delicious to prepare lunch salad. And this filling salad is only 301 calories !
301 calories per serving
9 oz. package of fresh tortellini
1 quart boiling water
1/3 c jarred roasted red peppers cut into 1 inch strips
1 oz pepper jack cheese cut into 1/4 inch cubes (about 1/4 cup)
8 grape tomatoes
8 pitted kalamata olives
6 canned artichoke hearts
2 thin slices prosciutto cut into strips
1 T chopped fresh basil
3 T balsamic vinegar
Cook pasta 7 minutes in boiling water. Drain and rinse with cold water to cool down. Drain. Combine pepper and the rest of the ingredients other than the tortellini. Mix well. Then add tortellini and toss gently.
For the most part, a grape is a grape is a grape. Sure, some are sweeter than others, but a grape is a grape. That is…..until you freeze it ! Then you get a taste treat unlike any other. It’s like eating a mini sorbet with each bite. The insides don’t quite freeze all the way, so the consistency is just right and each bite is refreshing and packed with flavor.
For a great fruity, frosty treat, why not whip up a frozen strawberry daiquiri? They are simple to do and kids just love them. For the grown ups, leave out the Equal and add an ounce of Rum (but, remember, this will raise the calorie count!)
90 calories per serving
2 c fresh strawberries
¼ c frozen limeade concentrate
1 c crushed ice
2 packet Equal
2 t rum extract
Combine all in a blender and serve. Garnish glasses with strawberries.
Cooking the potatoes and peppers in a foil packet basically steams them and they come out a wonderful consistency and packed with flavor. Serve alongside 3 oz. of broiled steak or a 4 oz. chicken cutlet for a meal balanced with protein, veggies and that all mighty carb that keeps you feeling more full
155 calories per serving
1 lb. red potatoes, washed and sliced thinly
2 c red bell pepper slices
2 c yellow bell pepper slices
6 T sliced shallot (regular onion will work here too)
2 cloves garlic, mashed
3 T chopped parsley
½ t onion powder
Salt and pepper to taste
Preheat oven to 375 degrees. Take 4 sheets of aluminum foil, each about 12 inches by 12 inches (about 1 inch longer and 4 inches wider than a sheet of paper) and place them on a flat surface. Spray each with a little bit of Pam. Divide the potatoes, peppers and shallots evenly among the foil sheets. Sprinkle with the minced garlic, parsley, onion powder, salt and pepper.
Create a packet out of each by folding the foil sides up to make a tent and folding the edges over 2 times – then take each side and fold (roll) over twice and seal firmly so that the packet will say sealed keeping all the steam inside.
Place packets on a baking sheet and place in oven. Bake ½ hour to 45 minutes. Open packets and transfer contents to plates. Be careful opening packets as they will be full of steam.
For more instructions folding, Reynold’s says:
For each foil packet, bring up the two sides of the foil and double fold with about 1-inch wide folds. Leave room for heat circulation inside the packet as the food cooks. Double fold each end to form the foil packet.