Tag Archives: family life

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!

EGGPLANT ROLL-UPS

EGG

 

Ingredients
  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
Instructions
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/

CHEESY SPAGHETTI SQUASH

SQUASH

Ingredients:

  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese

Directions:

  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole

STUFFED PEPPERS

stuffed

Ingredients:

  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese

Directions:

  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers

CHUNKY VEGETABLE CHILI

chili

Ingredients:
2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

I Would Walk 10,000 Miles

Do you have a Fitbit?  Do you have trouble getting your 10,000 steps in?

I know I do!

Some days are better than others but I wanted to share with you some tricks and tips to log those steps in and burn a few extra calories along the way!

walk

Even if you don’t have a Fitbit, these are GREAT tricks to gettin’ your body moving!!

  1.  Do some exercises during commercial breaks (this is my favorite one!)
  2. Use half of your lunch break to go for a walk
  3. Use a treadmill desk (It’s a desk with a treadmill underneath so you can keep moving all day- so cool!)
  4. Park further away.  Yes, I know we all like to circle the parking lot, looking for the closest spot BUT what if you skip all that extra time behind the wheel, park at the back of the parking lot and get in some extra steps?!?
  5. Choose the stairs (rather than the elevator or escalator)
  6. Skip the shortcut – take the longer way.  I know it’s hard to do in a world where we want everything NOW, but take a few extra minutes and go around
  7. Play with your kids – you can get in a lot of extra calorie burning moves by playing hide and seek or tag (plus it’s healthy for them too and it’s good for your relationship!)
  8. Take extra trips – Do you have a lot of groceries to unload?  Good!  Take fewer bags at a time!
  9. Walk with a friend – instead of meeting for coffee, meet for a walk (or better yet, walk to a coffee shop and take it to go)
  10. Take a walk after a meal – helps with digestion and it’s a nice, relaxing way to end the day.  In fact, bring your kids with you!  It’s a great way to spend some quality time together

There are so many benefits to walking and so many more reasons to do it than just to get your 10,000 steps in – although it is nice to have that sense of accomplishment!

Here are some other reasons why it’s important to include walking in your daily routine:

walk-1

  • Maintain a healthy weight.
  • Prevent or manage various conditions, including heart disease, high blood pressure and type 2 diabetes.
  • Strengthen your bones and muscles.
  • Improve your mood.
  • Improve your balance and coordination.
  • Reduce the risk of depression.
  • Improve sleep patterns
  • Releases endorphins

Weekly Recipe Round (Up) 25

Hey y’all!  I hope you had a GREAT Labor Day Weekend!  Now it’s time to get in the swing of Fall and I absolutely LOVE, LOVE, LOVE this time of year!!!

happy

Why???

I love the cooler weather, the color of the leaves, the holidays (especially Halloween) and most of all…PUMPKIN!!!!  This is the time of year where I go (I’ll admit it) nuts with baking and cooking anything pumpkin.  By the end of the season my husband is screaming, “Enough!”

Here’s a quick note before we get started for all you 21 Day Fixers out there:  Pumpkin puree is considered a purple container or a fruit.  Pumpkin cubed, diced, or otherwise is considered a green container or a vegetable.  It has to do with the macros and micros.

Alright, in honor of Fall (yay!) I’m going to share with you 4 HEALTHY and TASTY Fall recipes…

Autumn Lasagna

Source: http://thecozyapron.com/a-cozy-thanksgiving-autumn-lasagna-familiar-yet-different/

Yield: Serves about 10-12

autumn lasagna

Ingredients:

• Olive oil for drizzling
• 1 ¼ lb. ground turkey
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 clove garlic, finely minced
• 2 teaspoons chopped, fresh sage leaves
• 12 lasagna noodles, cooked
• Creamy Butternut Squash and Roasted Garlic Sauce (recipe below)
• 4 cups fresh, baby spinach leaves
• 4 cups shredded mozzarella cheese

Preparation:

-Preheat the oven to 350, and have a 12”x10”x2” (roughly) baking dish on hand.

-Place a large, non-stick sauté pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground turkey into the pan, and break up the meat with a spatula or spoon; next, add in the Italian seasoning, the salt, pepper and the garlic, and stir to incorporate; cook the turkey for a few minutes until cooked through and no longer pink; remove from heat and stir in the fresh sage; set aside to slightly cool.

-To assemble the lasagna, begin by adding about 1 cup of the Butternut Squash Sauce to the bottom of the baking dish; next, add 4 of the cooked lasagna noodles over the sauce, and then add another 2 cups of the sauce over top of the noodles; next, add about half of the cooked, ground turkey, followed by 2 cups of the baby spinach leaves, and drizzle lightly with some olive oil; next, sprinkle over about 1 cup worth of the mozzarella cheese; repeat the layering process by once again adding 4 lasagna noodles, 2 cups of sauce, the remainder of the ground turkey and the remaining 2 cups of baby spinach leaves, along with a drizzle of olive oil and another sprinkle of about 1 cup worth of the cheese; finish the lasagna by adding the remaining 4 lasagna noodles, and the remaining sauce over top; smooth out the sauce over the noodles, and finish the by sprinkling the remaining 2 cups of mozzarella cheese over the top; add the remaining ½ teaspoon of Italian seasoning over the cheese, and place the lasagna into the 350 degree oven to bake for roughly 30-35 minutes, or until the cheese is melted and lightly golden; serve while hot.

Creamy, Butternut Squash and Roasted Garlic Sauce

Ingredients:

• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken stock, warm
• 2 cups half and half, warm
• 4 ounces mascarpone cheese
• ¼ cup grated Parmesan cheese

Preparation:

(*This sauce can be made ahead if desired, and kept refrigerated.)

-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.

-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with about 3 tablespoons of olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.

-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken stock and the warm half and half, and carefully whisk or stir to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently re-heat it stove-top.)

Tips:

  1.  This would be a great dish to serve at a party since it feeds so many!
  2. If you are looking for a low carb option, replace the lasagna noodles with thin slices of zucchini or eggplant
  3. You can replace half and half with Almond (what I use) or Coconut milk

Slow Cooker Salisbury Steak Meatballs

Source: http://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker/

meatballs

Serves 4

Ingredients:

  • 2 tsp olive oil, divided
  • 1/2 cup minced onions
  • 1/2 lb 93% lean ground beef
  • 1/2 lb 93% lean ground turkey
  • 1/3 cup whole wheat seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons tomato paste, divided
  • kosher salt
  • pinch black pepper
  • 1 tbsp all-purpose flour
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce, to taste
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms
  • 1 1/4 cup reduced sodium beef broth
  • chopped parsley for garnish (optional)

Directions:

  1. Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
  3. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  4. Gently shape into 20 small meatballs.
  5. Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

Slow Cooker Directions: Sauté meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Tips:

  1. Serve this with mashed potatoes or mashed cauliflower
  2. You could also serve this with pasta or zoodles or spaghetti squash

Fall Harvest Salad with Pumpkin Goddess Dressing

Source:

Healthy Thanksgiving Side Dish: Fall Harvest Salad with Pumpkin Goddess Dressing

 fall harvest salad
Serves: 8
Ingredients
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
Tips
1. You can substitute with diced roasted sweet potatoes or butternut squash
2.  You can find already diced butternut squash in the produce or frozen section
3.  Serve this with grilled chicken if desired

Pumpkin Quesadilla

Quesadilla-700x350_rgj3hf_wdp

Source: http://www.beachbody.com/beachbodyblog/nutrition/pumpkin-quesadilla

Yield: 1 serving

Ingredients:
1 (8-inch) whole wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)

Preparation:
1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.
2. Top with chili powder, cumin, and cheese; fold in half.
3. Heat nonstick skillet lightly coated with spray over medium heat.
4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Tips:

  1. This makes a quick and easy lunch for one!
  2. If you want to turn this into dinner, try adding some chipotle meatballs on the side or adding grilled chicken in the quesadillas
  3. You could use Ezekiel Tortillas instead of whole wheat tortillas

Please share this blog and these recipes with all your nearest and dearest!!!

I’d love to hear from you so drop a comment and tell me what you think!

Weekly Recipe Round (Up) 23

Y’all, it is HOT out there!!!  And believe it or not, I don’t have air conditioning in my house.

Say what?!?

I know, crazy right?  I’m from Texas and that just isn’t an option there but here, in the Pacific Northwest, it is a rare thing to find air conditioning in someone’s house.

So, not only do we flock outside and try to find a hint of shade, we go to Target or to the movie theatre where there’s air conditioning because they aren’t insane.  Also, we don’t cook!  We avoid it as much as possible because, come on, have you ever cooked in a kitchen with NO air conditioning on a HOT summer day?

I have…I don’t recommend it.

So, with all that being said, here are four healthy AND tasty dinner recipes.

Green Goddess Salad

green goddess salad

Ingredients

  • 1/2 avocado, peeled and pitted
  • 3/4 cup nonfat buttermilk (I used almond milk)
  • 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
  • 2 teaspoons tarragon vinegar, or white-wine vinegar
  • 1 teaspoon anchovy paste, or minced anchovy fillet
  • 8 cups bite-size pieces green leaf lettuce
  • 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
  • 1/2 cucumber, sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup rinsed and chopped canned artichoke hearts
  • 1/2 cup chopped celery
Preparation
  1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
  2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Source:  http://www.eatingwell.com/recipes/green_goddess_salad.html

Chicken Summer Rolls with Spicy Peanut Sauce

chicken summer rolls

INGREDIENTS
For the summer rolls:

12 8 ½-inch rice paper wrappers
1 large English cucumber, thinly sliced
2 medium carrots, peeled into ribbons about 3-inches long
2 large bell peppers, cored and thinly sliced
1 small head red cabbage, cored and thinly sliced
1 bunch scallions, sliced lengthwise into matchsticks about 3-inches long
1 small rotisserie chicken, skin removed, shredded
3 large plums, cored and thinly sliced
2 large, ripe avocados, cored and thinly sliced
¼ cup fresh cilantro leaves

For the dipping sauce:
3 tablespoons unseasoned rice vinegar
2 tablespoons Sriracha
1 tablespoon honey
2 tablespoons creamy peanut butter

PREPARATION
For the summer rolls:

1.  Fill a large mixing bowl or flat-bottomed container with warm water.

2. Working with one wrapper at a time, soak the wrapper in the water until soft, about 30 seconds, then carefully lay the softened wrapper over a flat surface.
3. Lay a few pieces of each of the remaining ingredients (the vegetables and the chicken) in a row, roughly two inches above the bottom of the wrapper, leaving at least 2 inches on each side.
4. Form the roll by gently tucking the sides of the wrapper over the pile of chicken and vegetables and rolling everything up, from the bottom to the top.
5. Repeat with the remaining wrappers and ingredients.
Tip:  If you don’t want to use rice paper you can use a flat out wrap or a lettuce wrap.

 

Source:   https://www.buzzfeed.com/christinebyrne/chicken-summer-rolls-peanut-butter?utm_term=.sfQBB6aD9#.vqrgg1D2e

Creamy Avocado Cucumber Noodles with Smoked Salmon

Prep Time: 20 minutes

Yield: 2 servings

Creamy Avocado Cucumber Noodles with Smoked Salmon

Ingredients

    1. 1 • cucumber [noodled]
    2. 1 • avocado
    3. 1/4 • onion [thinly sliced]
    4. 3oz/8g • smoked salmon [thinly sliced ribbons]
    5. 1tbsp • capers
    6. 1/4 cup • cream cheese (I used plain non-fat Greek yogurt)

Instructions

  1. Blend the avocado until smooth, add a little bit of lemon juice to keep it from going brown. Season well with salt and pepper.
  2. Coat the cucumber noodles with the avocado “sauce” and divide into plates.
  3. Top the noodles with cream cheese (you can soften the cheese with a bit of milk if needed), then the smoked salmon ribbons, onions and lastly sprinkle the capers.
  4. Serve and enjoy!

Source: http://www.livingchirpy.com/2015/creamy-avocado-cucumber-noodles-with-smoked-salmon/

Avocado Caprese Wrap

Ingredients
  • 2 whole wheat tortillas
  • ½ cup or so of fresh arugula leaves
  • 1 ball fresh mozzarella cheese, sliced
  • 1 tomato, sliced
  • 1 avocado, pitted and sliced
  • basil leaves
  • olive oil
  • balsamic vinegar
  • kosher salt and freshly ground black pepper
Instructions
  1. Layer slices of tomato, mozzarella cheese and avocado on ⅓ of the tortilla. Add a few torn pieces of basil leaves then drizzle with olive oil and balsamic vinegar. Season with kosher salt and pepper,
  2. Fold the tortilla in thirds and serve.

Tip:  You can use a flat out wrap for less carbs!

Source: http://www.foodiecrush.com/avocado-caprese-wrap/

 

Did you and your family enjoy these recipes?  Of course you did!!!  Please share them with your loved ones and on your personal social media pages!!

Weekly Recipe Round (Up) 22

I know I am a bit behind with these weekly recipes but the holiday weekend threw me off a bit.

We spent our Memorial Day running 3 miles with Wear Blue, Run to Remember, remembering soldiers who have given the ultimate sacrifice, followed by having a BBQ with friends and family and we finished the day off by playing with our kids outside in the sun.

memorial day

My husband was explaining Memorial Day to our 4 year old and what he said was this: We go to Run to Remember to honor the Soldiers who have died and then we spend the rest of the day with family and friends so we can enjoy what those soldiers have given us.

Wow.  I don’t think I’ve ever heard it explained better than that!

We grilled hamburgers, hot dogs and sausages and shared them with our friends who came over for lunch.  The sun was out, the kids were playing and running around outside and I thought – whoa…summer is pretty much here now and one of the things we love doing (or one of the things I like to ask my husband to do) is grill!

So….guess what???  All of these recipes I’m going to share with you this week are all done on the grill and…they only take 20 minutes!!!!

 Skewers of Chicken and Zucchini with Almond Salsa Verde

grill 1

Ingredients

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Skewers:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.

2. Prepare grill to medium-high heat.

3. To prepare salsa, combine first 12 ingredients; set aside.

4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Tip:  Serve with a crisp, summer green salad and/or fresh fruit for a light and tasty meal

Source: http://www.myrecipes.com/recipe/spiedini-of-chicken-zucchini-with-almond-salsa-verde

Barbecue Lime Shrimp and Corn

grill 2

Ingredients

1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
4 cups cooked couscous

Preparation

At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.

Tip:  you could also add your favorite sausage to this!

Source: http://www.myrecipes.com/recipe/barbecued-lime-shrimp-corn

Sliders with Shallot Dijon Relish

grill 3

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls
16 dill pickle chips

Preparation

1. Prepare grill to medium-high heat.

2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

Tip:  Serve with home made sweet potato fries

Another tip:  Lose the buns and use Romaine lettuce instead for a low-carb version!

Grilled Sirloin Salad

Ingredients

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Tip:  Serve with your favorite red wine!

Source: http://www.myrecipes.com/recipe/grilled-sirloin-salad

I hope you enjoy these family friendly, healthy and tasty recipes on the grill!!!

Please share these recipes with your family, friends and loved ones!!!