Basic Grilled Potatoes

Grilled Potatoes - Mimi's Fit Foods

Yep!  I’m still grilling like a mad woman.  Ha, ha!  I just love how fast, easy, and delicious the grill can be.  We’ve been having burgers, pizza, chicken, steak, and lots of grilled sides too.  I realized I hadn’t ever posted Grilled Potatoes and that is a shame.  These are so easy and pair so well with many grilled main dishes.

The grill gives these a nice roasted and slightly smokey taste.  Seriously so yummy!  I love how the grilling helps to give the outsides a slightly crispy texture, but the insides are still soft (kind of like steak fries).  I like to make mine with a combination of red potatoes and Yukon Gold potatoes.  They come in nice portion sizes and are delicious.

You’ll see that I microwave my taters before I grill them.  This helps to expedite the grilling/cooking process.  It’s not necessary, but if you decide to nix the microwave you’ll want to grill your potatoes on a low heat (to avoid burning the surfaces) and it could take up to 30-45 minutes before they are soft.

I am giving you the basic variation of just salt and pepper.  However, we have added herbs and other seasonings (depending on what we’re eating alongside these babies) and have had fabulous success!

We love these at our house.  I’m betting you’ll love them at your house too!

Basic Grilled Potatoes

3 medium red potatoes
3 medium Yukon Gold potatoes
1 tablespoon extra virgin olive oil
salt & pepper to taste

Scrub potatoes and slice into 1/4-inch slices.  Place in a large microwave-safe bowl.  Drizzle olive oil over potatoes and then sprinkle with salt and pepper.  Toss well so that each slice gets coated in olive oil.

Cover bowl (with lid or plastic wrap) and microwave for 2 minutes.  Remove, toss potatoes, and place back in the microwave (covered) for an additional 2-3 minutes or until almost completely fork-tender.  (You want them to be about 90% soft/tender.)

Meanwhile, preheat grill to a medium heat.  Place potatoes on grill and cook for about 4 to 5 minutes per side or until you have golden brown grill marks.

Serve Immediately.

Serves 6 (1 full medium potato per serving).

Nutritional Information (Per Serving)
Calories:  119
Protein:  2.7g
Carbs:  23.4g
Fat:  2.3g (0.3g = Sat.)
Fiber:  1.8g
Sugars:   0.9g

Grilled Asparagus

Grilled Asparagus - Mimi's Fit Foods

Oh, how I love beautiful side dishes to go with my main meal.  I also love it when the vegetable is one of the best parts of the meal!  Our little family LOVES grilled asparagus.  The grill really helps to bring out the beautiful, unique flavor of the asparagus making it taste so incredibly fresh with LOADS of flavor.  We’ve been having this quite regularly around my house.  It’s tasty, but also SUPER easy and SUPER fast!  We’re talking a total of 6-8 minutes from start to finish.  Usually I just toss it on the grill while our meat is cooking and it’s all ready at the same time.  It’s FABULOUS!

Grilled Asparagus
Slightly Adapted from

1 pound fresh asparagus spears, trimmed
1/2 tablespoon extra virgin olive oil
salt and pepper to taste
fresh lemon wedges

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil.  Season with salt and pepper to taste (I usually do this on a plate or in a shallow pan and I toss the spears all around to ensure they get evenly coated).

Place spears on hot grill and grill over high heat for about 2 to 3 minutes, rotate, and then grill for an additional 2 to 3 minutes, or to your desired tenderness.  Just before serving, squeeze fresh lemon wedges over asparagus.

Serves 4.

Nutritional Information (Per Serving = 1/4 of the Spears)
Calories:  41
Protein:  2.6g
Carbs:  5.1g
Fat:  2g (0.3g = Sat.)
Fiber:  2.4g
Sugars:  0g

Cheddar and Avocado Turkey Burgers

Cheddar and Avocado Turkey Burgers - Mimi's Fit Foods

It’s summer and grilling is in full-force, right!?  When summer hits I immediately have intense cravings for burgers (along with a myriad of other things!).  This is definitely one of my go-to burgers because I almost always have the ingredients, it’s easy, and it tastes fancier than a run-of-the-mill burger (although I like those too).  Turkey and avocado go so well together and the cheese gives it that punch of flavor (and fat) to make it filling and oh-so-yummy. And, it probably goes without saying, but avocado is a MUCH healthier spread than mayo.  For calorie control, I used sandwich thins for my bun (only 100 calories each), but I usually like to make my own buns because they are SO much better and only a few more calories.

So, this is a keeper in my book and I think you all should add it to your grill line-up this summer (maybe even more than once)!

Happy Grilling . . . and Happy Summer!

Cheddar and Avocado Turkey Burgers
Adapted from Real Simple

canola oil, for the grate
1 avocado, chopped
1 tablespoon fresh lime juice (about 1/2 lime)
kosher salt and ground pepper
1 pound ground turkey
1/2 cup reduced fat Cheddar, grated
1/2 small red onion, thinly sliced
4 whole-wheat buns (Sandwich Thins)

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush.  Just before grilling, oil the grill grate.

Mix together the avocado, lime juice, and ¼ teaspoon each salt and pepper in a small bowl until combined.

Gently mix together the turkey, Cheddar, grated onion, ¾ teaspoon salt, and ¼ teaspoon pepper with your hands in a medium bowl until just combined. Form the turkey mixture into five patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).

Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 165° F, 6 to 8 minutes per side. Grill the buns, split-side down, until toasted, 5 to 10 seconds per side.

Stack the burgers, sliced onion, and avocado mixture between the buns.

Serves 5.

Nutritional Information (Per Serving = 1 Full Burger)
Calories:  301
Protein:  24.1g
Carbs:  24.9g
Fat:  15.2g (3.6g = Sat.)
Fiber:  5.2g
Sugars:  2.4g

Southwest Turkey Burgers Made Easy

Southwest Turkey Burgers - Mimi's Fit Foods

This is a VERY easy, yet a delicious way to make turkey burgers.  All you do is add an egg white and salsa to your ground turkey, shape into patties, and grill (or broil).  I mean, really!  Does it get a whole lot easier than that?  I love to whip these up when I don’t have much energy to make dinner because I know that we can still eat something tasty, but it only takes a few minutes from start to finish!  You don’t have to worry about pulling out spices or teaspoons or anything of the sort.  It’s awesome and they taste awesome too!

Southwest Turkey Burgers Made Easy

1 pound ground turkey breast (I used 93% lean)
1/3 cup black bean and corn salsa, from jar (I used Great Value brand)
1 egg white
optional toppings (tomato, avocado, lettuce, etc.)

In a medium bowl, combine the turkey, salsa and egg white.  Mix well and then form into 4 patties.  Grill patties for about 5-6 minutes per side, or until cooked throughout (you can also broil on each side for 5-6 minutes if you prefer not to grill).  If desired, serve with a few slices of tomato and avocado.

Serves 4.

Nutritional Information (Per Turkey Burger, No toppings)
Calories:  177.5
Protein:  23.6g
Carbs:  3.4g
Fat:  8g
Fiber:  1.3g
Sugars:  0.7g

Grilled Chicken Over Lemon & Garlic Pasta

Grilled Chicken Over Lemon & Garlic Pasta-Mimi's Fit Foods

I bought a bag of lemons at Costco.  I’m not entirely sure what I was thinking when I bought them, but I certainly wasn’t using them fast enough!  So, I started searching for recipe ideas to use them up and this version of chicken and pasta jumped to the top of my list.  I love lemony and savory food.  It always tastes so fresh and clean to me.  This was also a DELIGHT to have right now because it reminded me of spring and while it certainly doesn’t feel like spring right now, it was fun to pretend.

This came together is a snap!  That pasta took all of 10 minutes and that was the perfect amount of time to throw some chicken on the indoor grill.  Both were practically ready at the same time.  A delicious dinner in 10-15ish minutes?  Oh, yeah!

Grilled Chicken Over Lemon & Garlic Pasta
Heavily Adapted From

For the Pasta:
4 ounces whole wheat thin spaghetti
1/2 teaspoon dried parsley
freshly grated lemon zest from 1 lemon
3-4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
juice of 1 lemon (about 2-3 tablespoons)
salt & pepper, to taste
1 cup sugar snap peas
1/4 cup grated parmesan cheese

For the Grilled Chicken:
4 (4-ounce) chicken breasts, fat removed
seasoning of choice (lemon pepper, Santa Maria seasoning, Johnny’s Garlic Spread, etc.)

Cook pasta according to package directions.  Drain.

While pasta is cooking, preheat grill (indoor or outdoor).  Wash chicken breasts and pat dry with a paper towel.  Season both sides of chicken breasts with your choice of seasoning (just about any herb goes well with lemon, so you’re pretty safe here).  Lightly oil the grill.  Grill chicken for approximately 6-8 minutes on each side, or until juices run clear (or until meat reached 165 degrees).  Remove from heat, cool slightly, and slice.

Meanwhile (while pasta and chicken are cooking), heat oil in a large skillet over medium heat.  Sauté parsley, lemon zest and garlic in oil until garlic is tender (be careful not to burn the garlic).

Add the drained pasta to the skillet.  Add the sugar snap peas and sprinkle with lemon juice and season with salt and pepper, to taste.

Divide pasta among four plates.  Top each plate with 1 tablespoon parmesan cheese and sliced chicken breast.

Serves 4.

Nutritional Information (Per Serving)
Calories:  224
Protein:  28.5g
Carbs:  24.1g
Fat:  2.9g
Fiber:  3.5g
Sugars:  1.6g

Turkey Cheeseburger Quesadilla

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

Grilled Steak with Roasted Pablano Sauce

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