How To Prepare
Preheat broiler.
Divide the first 5 ingredients evenly among 4 (12-inch) skewers, and with thyme, and black pepper. Place on a broiler pan coated with cooking spray; drizzle kebabs with oil.
Broil 10 minutes or until desired degree of doneness, turning once.
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Beef and Vegetable Kebabs
How To Prepare
Heat oil in wok or deep pan. Add ginger, sherry and marinade. Stir-fry beef until tender. Remove.
Add leek and garlic to wok. Stir-fry for 1 minute. Add noodles, cooked squash and broccoli. Stir-fry for a further 3 to 4 minutes. Add beef. Stir through gently. Serve immediately.
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Beef and Orange Winter Squash Noodles
How To Prepare
Directions
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon pepper.
Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
Meanwhile, in a bowl, mix the marinade, vinegar, ginger, and Splenda. Add to the bok choy in the skillet and bring to a boil.
Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
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Beef Bok Choy
How To Prepare
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
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Beef Bean Chile Verde
How To Prepare
MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.
VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.
Preheat a barbecue and spray with a little oil. Add Chicken Breast with BBQ marinade and cook until fully cooked. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.
Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.
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BBQ Chicken and Vegetable Salad
How To Prepare
Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.
Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.
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Basil, Shrimp Zucchini Pasta
How To Prepare
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 3 ingredients (through chile poder); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Serve with salmon.
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Barbecue Salmon and Snap Pea Slaw
How To Preparec
Combine marinade ingredients. Mix well. Pour over chicken and allow to stand for 1 hour.
Leaving the skin on, cut potatoes into 3/4-inch cubes. Microwave in water for 5 minutes (or cook in water for 10 minutes), and thread onto skewers.
Cook the potato skewers on the barbecue for 10 minutes, basting occasionally with the chicken marinade. Place the chicken breasts on the barbecue and cook for 10 to 15 minutes, basting frequently.
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Barbecue Chicken Breasts with Potato Kebobs
How To Prepare
1.
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, and pepper. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
2.
Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
3.
Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat’s temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 (2 ounces cooked meat) servings.
Balsamic Glaze:
1.
In a small saucepan, bring balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.
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Balsamic Pork Tenderloin
How To Prepare
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, sun dried tomatoes, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
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Balsamic Grilled Chicken with Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
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