Turkey Cheeseburger Quesadilla

September 14, 2012

Applebee's Make-Over of the Quesadilla Burger

Have any of you eaten or ordered the Quesadilla Burger at Applebee’s?  Well, there are SO many people that love it so I thought I would attempt a little makeover on that entree.  Here’s what I came up with and I have to say, I am pretty darn pleased with the results!  Man, this thing is packed with Southwestern flavors that make it far from boring. You add chunky pico de gallo and cheddar cheese to it, along with the fact that the tortilla is nice and crispy, and it makes you wonder if this is really a legal and healthy thing to be eating because it is SOOOOO yummy!

I actually used Beach Salsa on my quesadilla because I had that on hand (the Beach Salsa adds a few extra calories than regular pico because of the corns/beans), but it was so deeeeeelish!  However, regular ol’ pico will work super well and that’s what I actually used to count the nutritional information for the recipe.

So, now you have an excuse to have a restaurant-worthy meal right at home.  This was sooooo easy and good that it will probably make my weekly dinner menu.  That’s right, weekly!  It’s one of my new go-to meals.

Turkey Cheeseburger Quesadilla
Mimi Original (Inspired by Applebee’s)

1 lb. ground turkey burger
2 teaspoons taco seasoning
salt and pepper, to taste
1 cup pico de gallo
3/4 cup shredded reduced fat cheddar cheese
8 small whole wheat flour tortillas (Mission Life)
spray oil

Mix taco seasoning, salt, and pepper into ground turkey.  Form 4 flat patties (I make them more oval/flat to fit close to the size of half a tortilla).  Heat a skillet pan or indoor grill to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cook burgers about 2 minutes on each side or to your liking (I cooked mine for 4 minutes on my Goerge Foreman Grill). Set aside.

Clean the pan and return to medium heat.  Lightly coat your large skillet with cooking spray and place over medium heat.  (See tip below for optional cooking directions.) Place a tortilla in the skillet (if your skillet is big enough you can do more than one at the same time) and place 1 1/2 tablespoons cheese on each tortilla, then 2 tablespoons pico de gallo, top with turkey burger, then an additional 2 tablespoons of pico and 1 1/2 tablespoons cheese.  Fold tortilla over the filling and cook until lightly browned, about 3 minutes.  Turn and brown the other side and cook until the cheese melts.  Removed from skillet and set aside.

Repeat with remaining tortillas, turkey burgers, cheese, and pico.

Serves 4.

Optional Cooking Tip:  I often cook these on my indoor grill (aka George Foreman).  It makes it SUPER handy so that I don’t have to actually flip the tortilla over in a skillet (which sometimes can be disastrous with the filling falling out all over the place. . . not that I would know!).  I can also cook at least two at a time (one for me and one for the hubby) in record time.

Nutritional Information (Per Quesadilla – with a 4-oz. Burger)
Calories:  331.4
Protein:  31.2g
Carbs:  22.4g
Fat:  14g (4.9g = Sat.)
Fiber:  3g
Sugars:  1g

1 Comment | Beef, DINNER, Grilled, LUNCH, Turkey | Permalink
Posted by Mimi

Grilled Steak with Roasted Pablano Sauce

September 6, 2012

Grilled Steak with Roasted Pablano Sauce

 

Once in a while we love to change things up and have a little steak at our house.  This variation of steak was a huge hit!  I love the flavor of pablano peppers, but I love them even more when they’re roasted.  These roasted peppers, when paired with other complimentary Mexican ingredients, were awesome on top of the steak.  The sauce comes together nicely and, since it has a Mexican flare, we ate the Mexican Tomato & Corn Salad with it.  Pretty darn awesome meal if you ask me!

Grilled Steak with Roasted Pablano Sauce
Adapted from The Chew

1 1/2 Lb sirloin steak
5-6 medium pablanos peppers
2 tablespoon red onion (finely diced)
1-2 lemons (juice and zest)
4 tablespoon cilantro (roughly chopped)
4 tablespoon olive oil
Salt and pepper (to taste)

1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
salt and pepper (to taste)

Place pablanos directly on stove burner (or under your broiler) to char peppers until completely black (you may have to use tongs to turn peppers to char all sides), remove and cool.

Cut peppers lengthwise and remove charred skin with the back of a knife, and remove seeds. Dice small and place half of the pepper in a blender with olive oil and half of the lemon juice and puree for 20 seconds and place in a bowl. Add remaining diced pablanos, red onion, lemon zest and remaining juice (if desired), cilantro and salt and pepper. Mix to combine and taste for seasoning. Set aside for finished plate.

Lightly coat steak with olive oil. Season each side with smoked paprika, cayenne, chili powder, salt and pepper. Sear on hot grill until there is good color on the meat, about 3-4 minutes per side. Once cooked remove from heat and let rest for 10-15 minutes before cutting.

To serve, top steak with pablano sauce and serve.  Serves 8.

Nutritional Information (Per Serving = 3 oz. Steak & 1/8 of Sauce)
Calories:  258
Protein: 26.8
Carbs:  5.8g
Fat:  14.6g (3.6g = Sat.)
Fiber:  0g
Sugars:  0.2g

Leave a Comment » | Beef, DINNER, Gluten Free, Grilled | Permalink
Posted by Mimi

Grilled Pizza

July 31, 2012

This is SUCH a fun summer meal.  I was first introduced to this concept by some good friends in my neighborhood.  They had invited us over for dinner one night and taught us how to make pizza on the grill.  It was so much fun. We loved the idea of putting the dough on the grill, and then “decorating” our pizzas with whatever toppings we wanted.  We each had our own individual pizza and it was exactly how we wanted it.  I thought the concept was brilliant, and I never have grilled pizza without thinking of my good friends (thanks Megan!).

Beau recently had a birthday and we decided this would be fun to add to the festivities.  I wasn’t sure who would stop in to see Beau that night, but I knew that if anyone did it would be very easy to offer them a grilled pizza.  I had dough ready and all the toppings prepared.  It worked perfectly and was a lot of fun.  The good news was that I had prepared plenty of toppings so Beau and I had grilled pizza again. . . two days later.  Bonus!  I can only imagine how fun this would be if you had children old enough to make their own pizzas!  I think I would have grilled pizza at least one night a week.

I like the recipe I’m giving you for the dough.  It works wonderfully for a pizza crust and I love the recipe because you don’t have to plan for the dough to raise twice!  In fact, you don’t have to wait for this dough to raise at all!  I’m serious.  It works just fine without any rising time.  I have other recipes that taste a smidge better, but I love the convenience of this one WAY MORE than I care for the smidge of better taste.  After all, it gets layered with all sorts of other flavors, so the crust becomes background anyways.  (If I had to eat the crust alone, then perhaps I would sacrifice the convenience for a better recipe.)

I usually will make my own marinara/pizza/tomato sauce.  It’s healthier, easy to make, and delicious.  However, in a pinch I have popped open a bottle of store-bought marinara too (still love me, okay?).  The nutritional information is calculated using a homemade version.

Because the toppings can vary and not every pizza is the same, I calculated the nutritional information based on the pizza I’ve highlighted in the picture.  It basically has diced, cooked chicken and a variety of veggies on it.  This is definitely a healthier option when choosing to put a pizza together.  Other toppings I have prepared for my guests include Canadian bacon, pineapple, turkey pepperoni, sliced cherry tomatoes, diced peppers, diced onions, sliced olives, fresh basil, and reduced fat cheeses.  This usually satisfies all age groups and most of the options are still pretty healthy.

So, what are you waiting for!?  Go make you a grilled pizza!  Tonight maybe?

Grilled Pizza

For the Dough:
2 1/2 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1 tablespoon yeast
1 tablespoon lecithin
1 cup hot water (hot water from the tap)

For the Pizza:
Extra-virgin olive oil
Marinara/Tomato Sauce of your choosing
Mozzarella cheese, part-skim (or other reduced fat cheeses)
Desired Toppings (cooked chicken, Canadian bacon, turkey pepperoni, peppers, onions, tomatoes, olives, pineapple, fresh basil, etc.)

For the dough:  Mix dry ingredients.  Add lecithin and water.  Mix in until dough combines, approximately 1 minute and check for consistency (use your dough hook on your mixer).  Dough should be a little sticky.  If dough is too dry, add more water.  Mix for 5 minutes on a medium speed (this will knead your dough).  Spray your countertop with nonstick cooking spray and divide dough into 8 even sections.  Shape each section into a ball.

Using a rolling pin, create your pizza crust by rolling each ball of dough out to resemble a circle (or as close to a circle as you can).   Your crust will be thin.  Set aside on a greased surface (I usually use a large jelly roll pan and I stack the crusts with a piece of greased parchment paper in between each crust).  You do not have to wait for this dough to rise.  Yay!

For the Pizza:
Clean (use one of those handy BBQ brushes to scrape off any residue), lightly oil, and preheat your outdoor grill to medium heat (this could take 10-15 minutes, so it’s a good time to get your toppings ready).  If needed, lightly brush the pizza dough with olive oil (usually my crust is already lightly oiled from sitting between two greased parchment papers so I can skip this step).  Gently grab two edges of your dough and place it on the hot grill.  Close the grill and let the dough cook for about 2-4 minutes, or until your dough has lightly bubbled and has grill marks on the bottom (this could take longer depending on the heat of your grill).  Using tongs or a spatula, remove dough from grill.

This is when you’ll “decorate” your pizza with whatever you wish.  VERY IMPORTANT – when placing toppings on your pizza, make sure you place toppings on the side WITH the grill marks. (You’ll need to put the non-grilled side back on the grill to cook.)  Start with 2 tablespoons of sauce, then 2 tablespoons of cheese, then layer with remaining desired toppings.  Once all the toppings are on the pizza, place the pizza back on the grill, close the grill (you need to lock in the heat to melt the cheese and cook the toppings/crust), and cook for another 2-6 minutes.  The heat of your grill will determine the length of time it will take.  Your pizza is done when the cheese is melted and there are nice grill marks on the bottom of your crust.

Repeat with remaining pizza crusts.   (Side Note:  If you have all your toppings out by the grill, then, after placing the crust on the grill for the first time, you can just flip the crust and place toppings on the pizza while it’s on the grill.  This makes things a little bit easier.  However, if you do this, work quickly so that the crust doesn’t cook before you have all the toppings on.  Otherwise, you’ll have a burnt crust and undercooked toppings.)

Nutritional Information
(Per Pizza with 2.5 oz. Chicken & a Variety of Veggies)
Calories:  294.1
Protein:  28g
Carbs:  32.4
Fat:  5.6g (2g = Sat.)
Fiber:  5g
Sugars:   3.1g

CRUST – Nutritional Information (Crust Alone = 1/8 Recipe)
Calories:  147.8
Protein:  5.8g
Carbs:  30.7
Fat:  1g (0.2g = Sat.)
Fiber:  4.6g
Sugars:  3.1g

1 Comment | Chicken, DINNER, Grilled, LUNCH, Pork, Turkey | Permalink
Posted by Mimi

Orange Beef On a Stick

July 19, 2012

These are pretty darn tasty, my friends.  If you’re looking for something that is a little different than your typical grilled steak or chicken, this is a great option!  I have always been a fan of orange beef from Asian restaurants, so I was pretty excited to try this recipe.  It didn’t disappoint in the least!  My biggest concern was that they wouldn’t have enough orange flavor, but they totally did!  The orange flavor was dominant and the other ingredients in the marinade (garlic, ginger, oil, honey, etc.) balanced everything out to give these a hint of Asian flare.  (P.S.  Siracha chili sauce is easily found in most grocery stores on the Asian isle.  It’s worth buying because it’s tasty on lots of stuff and you really should try it in Bangin’ Good Shrimp too!)

I served these on a bed of Baked Brown Rice.  I really had hoped that I had green onions in my fridge to add to the rice once it came out of the oven, but I was out.  I plan on adding green onions and lime juice to my finished rice next time. . . because there will definitely be a next time for this delicious meal!

Orange Beef On a Stick

Adapted from Our Best Bites

1 orange
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon coriander
4 cloves garlic
2-4 teaspoon Sriracha chili sauce
1 1/2 lb. flank steak
skewers (If using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

Zest your orange and add all of the zest to a small mixing bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.

To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. (Once these are marinated and cooked, the spice mellows quite a bit. I add 2 tsp. Sriracha and it’s mild enough that even kids will eat them. It’s not even spicy at all, just flavorful. So if you like heat, add 3-4 teaspoons of Sriracha.) Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4″ slices. (It helps to pop the steak into the freezer for 20 minutes or so beforehand.) Place steak in a zip-lock bag and pour the marinade in. Swish it all around and place the bag in the fridge. It’s best if it can sit for at least 4 hours.

When you’re ready to get cookin’ preheat your grill. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. In order for them to cook evenly, stretch the meat out a bit.
  (I got 2 slices of meat per skewer, with a total of 12 skewers.)

Place them on the grill. Cook them approximately 3-4 minutes per side.  (These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it.)

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Skewers)
Calories:  201.6
Protein:  23.5g
Carbs:  3.4g
Fat:  9.8g (3.8g = Sat.)
Fiber:  0.1g
Sugars:  1.9g

Leave a Comment » | Beef, DINNER, Gluten Free, Grilled, LUNCH | Permalink
Posted by Mimi

Chili Salmon with Mango, Cucumber & Avocado Salsa

July 10, 2012

Salsa Includes Blueberries, Lime, and Jalapeño

Oh my!  This is SO my kind of dinner!  This seriously tastes like healthy summer on a plate.  The salmon is simply seasoned with chili powder and the salsa is sweet and fresh.  Of course the chili powder is a fabulous compliment to salsa, so it’s no wonder this all goes together beautifully.

The salsa is seriously SO good!  It’s so good that it’s kind of a little bit hard not to eat more than the appropriate portion size.  (You’ve been warned!)  I was pretty intrigued with the addition of blueberries in this salsa.  I’ve made and seen several variations of mango salsa, but none that included blueberries.  Let me tell you, it’s awesome!  The burst of the blueberry in the mouth along with the sweetness and tartness of the berry is a perfect compliment to the soft and sweet mango.  The cucumber adds a nice balance to the sweetness as well as good bulk to the salsa (without adding many calories).  You can’t have a salsa without some kind of pepper, so there is a jalapeño pepper in here and you can add as much as you want.  The majority of the heat comes from the ribs and seeds of the pepper so for a mild salsa, remove all the ribs and seeds, for a hot salsa, keep them in.  The avocado adds a richness and creaminess to the salsa that helps to made this stuff so addictive.  Last, but certainly not least, is the addition of  lime zest and lime juice.  This gives the perfect amount of acidity and zing to the salsa and makes it taste amazingly fresh.

This meal can be eaten for lunch or dinner.  We had it for dinner with a side salad.  I think I might start making the salsa for snacks and appetizers too.  It’s that good!

Chili Salmon with Mango, Cucumber, & Avocado Salsa
Adapted from The Chew

For the Salmon:
4 Skin-On Salmon Filets (4 oz. each)
Extra Virgin Olive Oil
Salt and Freshly Ground Pepper
1 teaspoon Chili Powder

For the Salsa:
1 mango (cubed)
1/4 – 1/2 English cucumber (diced)
1 avocado (cubed)
1/2 cup blueberries
1/2 – 1 jalapeno (seeded and minced)
juice and zest of 1 lime
1/4 teaspoon Salt
1 tablespoon chopped parsley

For the Salsa: Toss all salsa ingredients in a medium bowl until well mixed (I use a rubber spatula so that the avocado doesn’t get mashed).  Set aside.

For the Salmon: Preheat a grill (outdoor or indoor . . . I used a charcoal grill for mine) to medium-high, and season lightly with olive oil. Sprinkle 1/4 teaspoon chili powder over each of the salmon filets. Season with salt and pepper, and place, skin-side down. After 2 to 3 minutes, flip, and continue to cook on other side for an additional 2 to 3 minutes, or until it reaches an internal temperature of 130F.

Serves 4.

Nutritional Information (Per Serving = 1 Filet & Approx. 1/2 Cup Salsa)
Calories:  284.5
Protein:  30.4g
Carbs:  15.1g
Fat:  11.6g (1.7g = Sat.)
Fiber:  2.7g
Sugars:  6.1g

Leave a Comment » | Appetizer, DINNER, Fish & Seafood, Fruit, Gluten Free, Grilled, LUNCH, Side Dish, Snack | Permalink
Posted by Mimi

Grilled Rosemary Buttermilk Chicken

September 29, 2011

If you’re in Utah like me, you’re still getting unbelievable weather!  So, if you’re like me, you’re still grilling!  Here’s another grilled chicken recipe.  It’s delish and SUPER easy.  The hardest part is remembering to put the chicken in buttermilk the night before you want to eat it.  Other than that . . . easy!!  The buttermilk makes the chicken so moist and the Rosemary ads such a fresh, herb flavor.  You can add as much rosemary as you like for as strong as you want the flavor.  I like a lot of rosemary flavor, so I add at least the amount indicated below.

Grilled Rosemary Buttermilk Chicken
Adapted from Mel’s Kitchen Café

4 boneless, skinless chicken breast *cutlets – 4 oz. each  (2 thick chicken breasts)
2 pints buttermilk
5-6 sprigs fresh rosemary

Place the chicken *cutlets in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.

Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.

*You can buy packaged chicken cutlets at the grocery store.  However, you can save a little money and ensure evenly sized cutlets by turning chicken breasts into cutlets yourself.  Lay the chicken breast smooth-side up on a cutting board.  With one hand on the top of the chicken, carefully slice the chicken in half horizontally to yield two pieces.  The two pieces should be between 3/8 and 1/2 inch thick. 

Serves 4.

Nutritional Information (Per Serving = One 4-oz. Cutlet)
Calories:  120
Protein:  27.6g
Carbs:  0g
Fat:  1.2g (0g = Sat.)
Fiber:  0g
Sugars:  0g

1 Comment | Chicken, DINNER, Grilled | Permalink
Posted by Mimi

Spiced Turkey Brugers with Roasted Red Pepper & Feta

July 13, 2011

I make Turkey Burgers all the time.  But, listen!  These ones have jumped to the top of my favorite list (at least for the moment & we’ll have to see if other variations can beat it out).  The spices in this rendition make these so darn tasty.  The flavors are AMAZING!  I’ve been looking for the “perfect” burger to put that Tzatziki on, and this totally hit the spot.  I whipped this up in NO time.  Beau & I headed up the canyon with some friends and we grilled these up to perfection.  Everyone loved them and, to be honest, I was so pleased that I had leftover meat so that I could enjoy another one the very next day for lunch!  If you do not have roasted red peppers (usually sold in a jar at the grocery store), you can substitute with chopped, red bell pepper.  I’m sure it’ll still taste divine.  You must make these this summer.  Or, just pop by my house and maybe I’ll let you try them because I’m sure they’ll consistently make my summer menu again and again!  (By the way . . . we ate these on my homemade wheat burger buns.  They chalk up to be about 159 calories each.  They are, by far, my favorite burger bun.  If you are interested in having the burger bun posted, leave a comment and I’ll throw it up on the blog soon so you can enjoy them all summer long.)

Spiced Turkey Burgers with Roasted Red Pepper and Feta
Adapted from Pinch My Salt

2 medium cloves garlic
1 1/2 teaspoon kosher salt
1 1/2 lb. ground turkey
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh dill
2 tablespoons olive oil
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/4 teaspoons cayenne
1/3 cup crumbled feta (about 2 ounces)
1/3 cup chopped roasted red pepper
Tzatziki (For Topping)

Make a paste with the garlic and kosher salt: On a cutting board, sprinkle smashed and peeled garlic cloves with the salt. Mince the garlic and salt together then smear and mash to a paste using the flat side of a chef’s knife.  Alternatively, you can mash the garlic and salt to a paste using a mortar and pestle.  If neither of those methods work for you, just press or chop the garlic finely and stir together with the salt.

Gently break the ground turkey into pieces in a large bowl then mix the garlic paste, cilantro, dill, olive oil, paprika, cumin, coriander, cayenne, feta, and red pepper into the ground turkey. Shape the meat into 6 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

While the burgers are chilling, prepare a charcoal or gas grill. Grill the burgers, covered with vents open, over direct medium heat until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), about 4 to 6 minutes per side.

Top burgers with Tzatziki and serve wrapped in lettuce, your favorite bun, or flatbread.

Nutritional Information (Per Serving = 1 Burger, No Tzatziki, No Bun)
Calories:  205.7
Protein:  25.3g
Carbs:  1.2g
Fat:  11.8g (3.7 = Sat.)
Fiber:  0.4g
Sugars:  0.4g

Nutritional Information (Per Serving = 1 Burger, 2 T. Tzatziki, No Bun)
Calories:  222.7
Protein:  26.9g
Carbs:  3.7g
Fat:  11.9g (3.7 = Sat.)
Fiber:  0.6g

Leave a Comment » | DINNER, Gluten Free, Grilled, Turkey | Permalink
Posted by Mimi

Caribbean Pork Kebabs

June 14, 2011

Oh, how I love summer!  Along with all the lovely things of summer, I love grilling!  Grilling is such a healthy way to prepare your food, but it also means much more to me.  Grilling usually means backyard BBQ’s, lounging around on summer nights with friends and family, a cool kitchen (because the oven doesn’t get used), less dishes, and a very happy husband who LOVES just about anything if it comes off of a grill.

I love kebabs in all sorts of varieties and these are NO exception.  The Caribbean flavors and spices in the marinade really shine through and make these kebabs SUPER flavorful.  Because the marinade has jam in it, some of our carbohydrates get eaten up in the marinade.  But, I’m telling you, it’s worth it because of how delicious these turn out.  You can assemble these however you want (that’s one of the perks of kebabs).  You can make them smaller for the kids, all veggies for the vegetarians, or all meat for the meat lovers.  However you put these together, I hope they bring some love into one (or more!) of your summer nights this season.

Caribbean Pork Kebabs
Adapted from “The America’s Test Kitchen Healthy Family Cookbook”

1 full recipe of Caribbean Marinade (recipe below)
2 lbs pork loin, fat trimmed/removed, cut in 1-inch squares
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 yellow bell pepper, cut in 1-inch squares
1 red onion, cut in 1-inch squares
8 skewers, wooden or metal

Make Caribbean Marinade (recipe below).  Reserve 1/4 cup.  Combine pork and the remaining marinade in a large zipper-lock bag, press out the air, and seal the bag tightly.  Toss to coat the pork and let marinate in the refrigerator for at least 1 hour or up to 6 hours, flipping the bag occasionally.

Thread the marinated pork, peppers, and onion onto eight long metal or wooden skewers in an alternating pattern, then brush with the leftover marinade still in the bag.  (If using wooden skewers, soak them in water for 30 minutes prior to threading them.  This makes it easier to thread them and also prevents them from catching on fire over the hot grill.)

Preheat grill (you can use a gas grill or a charcoal grill).  Clean and oil the cooking grate on your grill and cook, turning as needed.  Brush reserved marinade on kebabs while cooking . . . usually when you turn/rotate the kebabs.  Cook until the pork and vegetables are lightly charred on all sides, and the pork registers 140-145 degrees.  Transfer the kebabs to a platter, tent loosely with aluminum foil, and let rest for 5 minutes.  (Unless you are not patient like me, then just grab one right off the grill and go to town!)   Serve.

Serves 8.

Caribbean Marinade
3/4 cup Apricot Jam (such as Simply Fruit by Smucker’s)
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 tablespoon olive oil
1 1/2 teaspoons grated lime zest
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Combine/whisk all ingredients together in a bowl.

Nutritional Information (Per Serving = 1 Kebab)
Calories:  285.5
Protein:  23.8g
Carbs:  26g
Fat:  13.8g (4.5g = Sat.)
Fiber:  1.1g
Sugars:  10.9g

2 Comments | DINNER, Grilled, Pork | Permalink
Posted by Mimi

Grilled Curried Chicken

June 2, 2011

I love Thai food, thus I LOVE just about anything with curry.  The main problem with curry dishes is that they usually have a good amount of fat from coconut milk.  This recipe is a simple, yet tasty way to avoid the fat while still getting that spicy flavor!  It’s genius, I tell you.  This dish is SUPER easy to prepare in that all you have to do is mix yogurt and your favorite curry paste togeter, coat your chicken in it, let it hang out for a mere 20 minutes, and then grill.  You can either use this as a main course or thread the chicken on skewers and serve it as an appetizer.  Either way . . . DELICIOUS, FLAVORFUL, & MOIST!

Grilled Curried Chicken
Adapted by Rocco Dispirito, “Now Eat This! Diet”

3 T. green curry paste (yellow is also fabulous)
1/2 cup nonfat Greek yogurt (such as 0% Fage Total)
Salt
16 oz. chicken tenders
Nonstick cooking spray
2 limes, cut into quarters
Metal or wooden skewers (optional)

Preheat the oven to 425.

In a medium bowl, add the curry paste, yogurt , and salt if desired.  Stir together until well combined.  Add the chicken and toss to coat.  Let stand for 20 minutes at room temperature, or refrigerate overnight.

Heat a grill pan over high heat.  When the pan is hot, remove it from the stove just while you spray it with the nonstick cooking spray.  If desired, thread the chicken onto skewers (an option I use when preparing them as an appetizer).  Place on the grill pan and grill until the meat is slightly charred and cooked through, about 3 minutes each side.  Transfer the chicken to a baking sheet and cook for an extra 2 minutes in the oven.  (Tip:  Char them until almost blackened on the very hot grill, don’t overcook them, and they will be juicy and moist.)

I have also grilled them using a George Foreman Grill and found that I don’t have to finish them off in the oven.  The chicken tenders take approxiately 6 minutes in the GF Grill.  You can also throw them on a gas BBQ grill too.   

Serve with lime wedges.

Serves 4.

Nutritional Information Per Serving = Approx. 3 Tenders)
Calories:  159
Protein:  25g
Carb:  5g
Fat:  4g (0.7 = Sat)

1 Comment | Appetizer, Chicken, DINNER, Grilled | Permalink
Posted by Mimi

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