Tag Archives: parsley

Chickpea Salad

This is another one of those really versatile salads – you can add into this bits of pieces of all the little leftover bits of veggies in your frig without really changing the calorie count all that much. This is great next to a sandwich or sometimes I have it all on its own with a few Triscuits next to it and call it a meal !

Chickpea Salad
Chickpea Salad

4 servings
286 calories per serving

2 14 oz. cans chick peas, drained and rinsed
1 stalk celery, thinly sliced
4 radishes diced small
1 green pepper diced small
½ c chopped parsley
1 T lemon juice
1 T vinegar
1 T oil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

Combine beans and all veggies and then add the rest of the ingredients and mix well.

Grilled Chicken and Zucchini

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.

Grilled Chicken and Zucchini
Grilled Chicken and Zucchini

6 servings
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
Pam

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.

Foiled O’Brien

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 :)

Foiled O'Brien
Foiled O'Brien

4 servings
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)
Pam
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.

And the Scouts site has a nice diagram.

Fish and Potato Chowder

What a splendid soup ! Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders. They are definitely milder and the consistency is just right.

Fish and Potato Chowder
Fish and Potato Chowder

4 servings
307 calories

2 slices bacon
3 c red potato, diced (or I used canned diced potatoes)
1 c chopped onion
3 T flour
16 oz. clam juice
2 c skim milk
1 T chopped thyme (or 1 t thyme flakes)
½ t salt
1/2 t pepper
1 t onion powder
12 oz. skinless halibut fillets, cut into 1-inch pieces (or other firm white fish)
2 T chopped parsley

Cook bacon in soup pot until crisp them remove, cool and crumble. Reserve 1 T of the drippings in the pan and add potato and onion and cook 5 minutes. Then add flour and cook 1 minute, stirring constantly. Add clam juice and bring to a boil then cover, reduce heat and simmer 10 minutes or until potatoes are tender (less time is needed if you use canned potatoes). Add milk and simmer (do not boil). Add spices and fish and cook 3 minutes or until fish is done. Stir in parsley at the very end and garnish bowls with crumbled bacon.

Asian Grilled Chicken

This sweet and tangy Asian sauce is the perfect summer BBQ meal. The sweet honey chars just a bit and makes these legs super flavorful. Try serving with Asian Sesame Slaw for a perfect meal.

Asian Grilled Chicken
Asian Grilled Chicken

4 servings
240 calories per serving

8 chicken drumsticks (about 2 pounds), skinned
High Heat Pam
3 T apple cider vinegar
3 T soy sauce
4 T honey
2 T chopped parsley
2 t minced ginger
Pepper to taste

Par boil the chicken legs for 15 minutes so you don’t have to keep them on the grill too long and they don’t dry out. Preheat grill and spray with high heat Pam. Brush half the sauce on chicken legs and grill 15 minute or until done throughout. Put the remainder of the sauce in the microwave and cook 1 minute (make sure it comes to a boil). Mop the legs with the rest of the sauce when they come off the grill.

Sauteed Cucs

You usually don’t think of cucumbers in a hot dish, but they make a perfect sautéed side, much like you would sauté zucchini.

Sauteed Cucs
Sauteed Cucs

4 servings
82 caloriess per serving

1 medium cucumber
1 T butter
1/4 t salt
Chopped parsley

Peel cucumber, cut in half, remove seeds and slice, sprinkle with salt. Melt butter in a skillet and sauté cucs 3 minutes. Remove and sprinkle with chopped parsley.

Grilled Steaks with Chimichurri Sauce

Chimichurri sauce is a great condiment – super low cal, but bursting with flavor. Served atop this already super savory steak, you can’t go wrong.

Grilled Steaks with Chimichurri Sauce
Grilled Steaks with Chimichurri Sauce

6 servings
322 calories per serving

Meat and rub:
3 boneless beef chuck flat iron steaks, ¾ inch thick – use sirloin steaks
1 t Kosher salt
½ t garlic powder
½ t ground cumin
½ t chili powder
½ t pepper
¼ t cayenne pepper

Sauce:
1 c cilantro leaves
1 c flat leaf parsley
¼ c white vinegar
3 cloves garlic, minced
½ t Kosher salt
½ t red pepper flakes
¼ c olive oil

Place meat on a baking pan. Mix together the meat rub spices and sprinkle on both sides of the meat then rub it in and cover with plastic and chill 1 hour.

Mix the chimichurri ingredients other than the oil in a blender or food processor then slowly add oil as mixture is blending. Heat grill and cook meat 5-6 minutes each side or until desired doneness. Serve with sauce.

Lemony New Potato Salad

This tastes much like a German potato salad since it does not use mayo. But instead of vinegar, this one uses fresh lemon and tons of great fresh herbs to make a bright, fresh potato salad that is a sure hit !

Lemony New Potato Salad
Lemony New Potato Salad

6 servings
207 calories per serving

1 ½ lb. small new potatoes, sliced ½ inch thick
2 t lemon zest
¼ c lemon juice
Kosher salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and basil
2 T oil

Steam potatoes 15-20 minutes or until tender. Mix lemon zest, lemon, salt and pepper and pour over cooked potatoes. Refrigerate 1 hour. Mix herbs and oil and mix into cooled potatoes. Chill for an hour or more so flavors mingle. Stir again just before serving.

Milk Poached Fish

Poaching fish in milk makes for a delicate and mild fish dish. It is simple to put together and so elegantly perfect.

Milk Poached Fish
Milk Poached Fish

4 servings
158 calories per serving

4 5 oz. tilapia filets
2 bay leaves
3 T fresh lemon juice
Chopped parsley
Salt and pepper to taste
Skim milk (enough to cover the fish)

Preheat oven to 350 degrees. Place fish in a shallow baking dish. Cover with milk. Season with salt and pepper and add the lemon and bay leaves. Cook fish 20-25 minutes or until done. Sprinkle with parsley and serve.

Shrimp with Verde Sauce

Verde is ‘green’ in Spanish and this dish is VERY green. The processed parsley and green onions put a great color on these shrimp. This is one of those restaurant worthy dishes – and it only takes minutes to prep ! Cut out the bread and you cut out tons of calories here – shrimp are very low cal !!

Shrimp with Verde Sauce
Shrimp with Verde Sauce


6 servings
350 calories per serving

3 ½ T oil
6 garlic cloves
1 c chopped green onions
1 c chopped flat leaf parsley
½ t salt
½ t pepper
¼ t red pepper flakes
2 ¼ lb. large shrimp, cleaned and peeled
1/3 c dry white wine or chicken broth
6 oz. French bread in thin slices (more than ½ MB bread tub – 26 slices)

Preheat oven to 500 degrees. Place oil and garlic in food processor and process until garlic is fine then add onions and parsley and process again. Place in a bowl and add salt and peppers. Add shrimp and mix to coat. Place in a shallow roasting pan and add wine. Bake 7 – 10 minutes or until done. If the shrimp are not in a single layer, you may want to stir halfway through to ensure even cooking. Serve with bread for dipping in extra sauce.

Related Posts with Thumbnails