Did anyone ever watch that show growing up? Ya. I did. And I must say, our most recent dinner party made me feel guilty...sort of. OK. Not really. That show kind of got old quick, at least for me. I'm sure by the title and the first ramblings of this entry, that you know we made lamb for dinner this particular night. It was good. Real good. We were having some friends over and I decided to take things up a notch. We went super gourmet without being super unhealthy. In fact, this meal was SO healthy it verged on being ridiculous. Here's what we had.
Main Course:
Seared Spiced Lamb Shoulder Chops with Pistachio Gremolata, Israeli CousCous & Garlic Green Beans
Dessert:
Balsamic Marinated Strawberries with No-Sugar-Added Vanilla Yogurt & Pistachios
I told you it was healthy. And, I must say, I got the recipe for the Lamb from my beloved Cooking Light magazine....such a life-saver. I used the same ingredients, but changed the amounts and used shoulder chops, which are less expensive and larger.
Here's what you need for my rendition of this great meal:
INGREDIENTS
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
4 (8-ounce) lamb shoulder chops, bone in, trimmed of fat
Cooking spray
2 tablespoons finely chopped pistachios
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
Grated rind of one lemon
1/4 teaspoon salt
1 garlic clove, minced
1 Cup Israeli cous cous
2 Cups water
1 Package fresh-frozen green beans, follow directions for microwave
DIRECTIONS
-Heat a large nonstick skillet over medium-high heat. Combine first 5 ingredients; sprinkle evenly over both sides of lamb. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes on each side or until desired degree of doneness. We had ours medium (cook to 160 degrees).
-While lamb cooks, combine pistachios and the remaining ingredients; sprinkle over lamb.
-Place cous cous and water into a sauce pan. Bring to a boil, cover and let simmer until cous cous is puffy and most of the liquid is gone.
Oh.My.Goodness. So good. Really, truly. I'm so glad it was delicious. It's always a gamble cooking something for the first time...especially when you're having company.
I urge you to try it. It's so easy, so healthy and super duper quick (the whole meal only took about 35 minutes...no joke. DO IT. TONIGHT).
Oh! I almost forgot the dessert (under 150 cals by the way!)
Place 1 package fresh strawberries, halved or quartered, into a large mixing bowl.
Pour 1-2 Tbs. balsamic vinegar over berries. Refrigerate a minimum of 30 mins., or until ready to serve.
Once you're ready to serve, place 1/2 cup mix into a bowl or ramekin, top with 2 Tbs. Kroger CarbMaster vanilla yogurt and 1/2 Tbs. chopped pistachios.
I know, I know. Vinegar and berries sounds like a recipe for disaster. But, the tartness (is that even a word?) brings out the sweetness in the berries. Matt was a little werided out by the idea, but once he tried it, he said it was like a "dream". Whatever that means! He's so funny!
I must say, we got to talking with our friends and after they left, I remembered dessert. I'm SUCH a bad hostess! I guess the upside of that is that we had more for ourselevs? Am I even allowd to say that? Is that horrible? Oh well. We'll make it again.
That's all for now! Enjoy!
Friday, March 26, 2010
Tuesday, March 23, 2010
mexican-ish
I know, I know...the title is somewhat ridiculous. But it's true. Last night I made dinner. No surprise there. It was a spicy dish that tasted, you guessed it, Mexican-ish. Like, it could have been at a Mexican restaurant, but it wasn't. Ah, whatever. I'm confusing myself now.
Anyway, after a long day back at work and into the daily grind after a nice 9-day Spring Break, I made dinner. Matt was working on insurance stuff. Yuck. Not my gig.
Here's what was on the menu:
Tomato Jalapeno Chicken Breasts with Brown Rice, Black Beans, Fresh Corn, Homemade Tortilla Chips & Queso
Sounds Mexican, right?
Here's what you need:
INGREDIENTS
2-4 Boneless, skinless chicken breasts
16 oz. Can chopped tomatoes with jalapenos, such as Rotell
2 Tsp. Kroger chicken seasoning (making it's appearance for, oh, who knows how many times)
16 oz. Can no-salt-added black beans
1 Bag Brown rice, cooked following package directions
2 Tbs. Olive oil to coat skillet, or you can use cooking spray
Black pepper, to taste
2-4 Ears fresh yellow corn, boiled or grilled *PLEASE SEE "Dinner for a Dozen" BLOG ENTRY FOR GRILLED CORN RECIPE*
1/2 Small jar low-fat salsa con queso, such as Tostitos
2 Green onions, chopped
*PLEASE SEE VALENTINES BLOG ENTRY FOR TORTILLA CHIP RECIPE*
DIRECTIONS
Over medium-high heat, coat large skillet with oil or cooking spray, add chicken.
Season chicken evenly with Kroger seasoning and black pepper.
Cook chicken thoroughly, add tomatoes, cover and simmer for 15 minutes.
Meanwhile, boil corn in a large saucepan until corn becomes dark yellow.
Place beans into a small saucepan and simmer for 5 minutes.
SERVING
Place desired amount of brown rice onto plate, place chicken on top and cover with tomatoes. Top the chicken with green onions.
Serve desired amounts of black beans, corn, chips & salsa con queso
Enjoy!
So, I served the plates & set the table...Matt comes out of the office, completely grossed-out by insurance (hehe) and says "whoa, this is like a meal" And I'm thinking "do I normally NOT cook 'meals'?"...then he clarified by saying "no, no, no...this is just a lot...like a lot of work" If he only knew!
So easy.
Anyway, after a long day back at work and into the daily grind after a nice 9-day Spring Break, I made dinner. Matt was working on insurance stuff. Yuck. Not my gig.
Here's what was on the menu:
Tomato Jalapeno Chicken Breasts with Brown Rice, Black Beans, Fresh Corn, Homemade Tortilla Chips & Queso
Sounds Mexican, right?
Here's what you need:
INGREDIENTS
2-4 Boneless, skinless chicken breasts
16 oz. Can chopped tomatoes with jalapenos, such as Rotell
2 Tsp. Kroger chicken seasoning (making it's appearance for, oh, who knows how many times)
16 oz. Can no-salt-added black beans
1 Bag Brown rice, cooked following package directions
2 Tbs. Olive oil to coat skillet, or you can use cooking spray
Black pepper, to taste
2-4 Ears fresh yellow corn, boiled or grilled *PLEASE SEE "Dinner for a Dozen" BLOG ENTRY FOR GRILLED CORN RECIPE*
1/2 Small jar low-fat salsa con queso, such as Tostitos
2 Green onions, chopped
*PLEASE SEE VALENTINES BLOG ENTRY FOR TORTILLA CHIP RECIPE*
DIRECTIONS
Over medium-high heat, coat large skillet with oil or cooking spray, add chicken.
Season chicken evenly with Kroger seasoning and black pepper.
Cook chicken thoroughly, add tomatoes, cover and simmer for 15 minutes.
Meanwhile, boil corn in a large saucepan until corn becomes dark yellow.
Place beans into a small saucepan and simmer for 5 minutes.
SERVING
Place desired amount of brown rice onto plate, place chicken on top and cover with tomatoes. Top the chicken with green onions.
Serve desired amounts of black beans, corn, chips & salsa con queso
Enjoy!
So, I served the plates & set the table...Matt comes out of the office, completely grossed-out by insurance (hehe) and says "whoa, this is like a meal" And I'm thinking "do I normally NOT cook 'meals'?"...then he clarified by saying "no, no, no...this is just a lot...like a lot of work" If he only knew!
So easy.
Thursday, March 18, 2010
givin' the people what they want...they tell me it's vindaloo
Vindaloo-who? Vindaloo, it's a spicy Indian curry dish. One of our favorites!
We've been in Colorado for almost a week now and I we figured we'd make dinner for once! We know that we all love spicy food, so this seemed appropriate. And it's cold, so that's another excuse to make this crazy-fantastic Indian dish.
Here's what you need:
INGREDIENTS
3 tablespoons vinegar
3 garlic cloves, chopped
1 1/2 tbs. fresh ginger OR 3/4 tbs. ground ginger...fresh tastes better though!
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper...I always use more than this. We love spicy food!
1 tablespoon mustard seeds
2 tablespoons olive oil
1 1/2 - 1 3/4 cup tomato sauce
1 cinnamon stick
1 small onion, chopped
3-4 boneless skinless chicken breasts, cut into 1 inch pieces
Directions
Blend the first 9 ingredients in a blender.
Place blended mixture into the crock pot, add tomato sauce, cinnamon stick and onion and stir.
Add chicken and turn to coat.
Cook on low for 5 hours... If your crock pot is older, it may take 5 1/2 - 6 hrs. Also, if you're cooking at high altitudes, like we were in Colorado, it will probably take less time.
Serve with fresh cilantro or parsley on top, if you like!
Serve with pre-made Naan. You can buy this yummy Indian flat bread at most grocery stores. Runs about $3. SO GOOD!
We seriously eat this about once every 10 days or so. It's ultra easy...even tastier, and very healthy...only about 250 cals/serving.
Thank you, India!
Eat up.
We've been in Colorado for almost a week now and I we figured we'd make dinner for once! We know that we all love spicy food, so this seemed appropriate. And it's cold, so that's another excuse to make this crazy-fantastic Indian dish.
Here's what you need:
INGREDIENTS
3 tablespoons vinegar
3 garlic cloves, chopped
1 1/2 tbs. fresh ginger OR 3/4 tbs. ground ginger...fresh tastes better though!
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper...I always use more than this. We love spicy food!
1 tablespoon mustard seeds
2 tablespoons olive oil
1 1/2 - 1 3/4 cup tomato sauce
1 cinnamon stick
1 small onion, chopped
3-4 boneless skinless chicken breasts, cut into 1 inch pieces
Directions
Blend the first 9 ingredients in a blender.
Place blended mixture into the crock pot, add tomato sauce, cinnamon stick and onion and stir.
Add chicken and turn to coat.
Cook on low for 5 hours... If your crock pot is older, it may take 5 1/2 - 6 hrs. Also, if you're cooking at high altitudes, like we were in Colorado, it will probably take less time.
Serve with fresh cilantro or parsley on top, if you like!
Serve with pre-made Naan. You can buy this yummy Indian flat bread at most grocery stores. Runs about $3. SO GOOD!
We seriously eat this about once every 10 days or so. It's ultra easy...even tastier, and very healthy...only about 250 cals/serving.
Thank you, India!
Eat up.
Monday, March 1, 2010
spaghetti-oh!
Seriously, who doesn't LOVE spaghetti?
I've been eating spaghetti my whole life, and I'm not about to stop. Matt loves it, too. Although, I confessed as we were eating the yummy pasta and tomato sauce that, when I was growing up, I typically did not eat the sauce. I usually just put it on the side of my plate and ate my pasta sans sauce but instead with melted butter, salt and pepper. Oh how things have changed! I love full-on spaghetti. The whole deal.
Spaghetti is a classic, right? Isn't it crazy how something so universal can be made so many different ways? Well, here's how we make it:
Turkey Spaghetti
INGREDIENTS
1 Lb. 93/7 lean ground turkey (there is almost no fat!), fresh, or if frozen, thawed
(2) 8 oz. cans no-salt-added tomato sauce
1/2 Small can Italian style tomato paste
1 16 oz. can Italian style stewed tomatoes
3 Garlic cloves, halved
1 Tsp. dried oregano
1 Tsp. garlic powder
Olive oil, to coat skillet (or just use a cooking spray)
1 Celery stalk, chopped
1 Large slice red onion, chopped
1/2 - 2/3 Package whole-wheat spaghetti, prepare as directed on package
2 Tsp. shredded parmesan or mozzarella cheese to top
DIRECTIONS
Prepare pasta as directed on package (add a few drops of olive oil to water to avoid pasta sticking to each other), drain and place in a glass serving bowl
Coat a large skillet with olive oil or cooking spray, add ground turkey
Sprinkle with 1/2 Tsp. both dried oregano and garlic powder
Cook until turkey is done, remove from heat and place in the pot you cooked the pasta in
In the same skillet, re-coat with olive oil or cooking spray, add celery, garlic halves and red onion, sautee until onions start to become translucent (about 5 mins)
Add sauteed veggies to turkey, heat over medium-high
Add remaining ingredients to pot, stir until everything is fully mixed
Place 1 serving of pasta into a deep bowl, or onto a plate, top with desired amount of spaghetti sauce and 1 Tsp. parmesan or mozzarella, enjoy!
It's seriously delicious and seriously good for you. Seriously.
I've been eating spaghetti my whole life, and I'm not about to stop. Matt loves it, too. Although, I confessed as we were eating the yummy pasta and tomato sauce that, when I was growing up, I typically did not eat the sauce. I usually just put it on the side of my plate and ate my pasta sans sauce but instead with melted butter, salt and pepper. Oh how things have changed! I love full-on spaghetti. The whole deal.
Spaghetti is a classic, right? Isn't it crazy how something so universal can be made so many different ways? Well, here's how we make it:
Turkey Spaghetti
INGREDIENTS
1 Lb. 93/7 lean ground turkey (there is almost no fat!), fresh, or if frozen, thawed
(2) 8 oz. cans no-salt-added tomato sauce
1/2 Small can Italian style tomato paste
1 16 oz. can Italian style stewed tomatoes
3 Garlic cloves, halved
1 Tsp. dried oregano
1 Tsp. garlic powder
Olive oil, to coat skillet (or just use a cooking spray)
1 Celery stalk, chopped
1 Large slice red onion, chopped
1/2 - 2/3 Package whole-wheat spaghetti, prepare as directed on package
2 Tsp. shredded parmesan or mozzarella cheese to top
DIRECTIONS
Prepare pasta as directed on package (add a few drops of olive oil to water to avoid pasta sticking to each other), drain and place in a glass serving bowl
Coat a large skillet with olive oil or cooking spray, add ground turkey
Sprinkle with 1/2 Tsp. both dried oregano and garlic powder
Cook until turkey is done, remove from heat and place in the pot you cooked the pasta in
In the same skillet, re-coat with olive oil or cooking spray, add celery, garlic halves and red onion, sautee until onions start to become translucent (about 5 mins)
Add sauteed veggies to turkey, heat over medium-high
Add remaining ingredients to pot, stir until everything is fully mixed
Place 1 serving of pasta into a deep bowl, or onto a plate, top with desired amount of spaghetti sauce and 1 Tsp. parmesan or mozzarella, enjoy!
It's seriously delicious and seriously good for you. Seriously.
Thursday, February 25, 2010
comfort food
Why does "comfort food" typically make you uncomfortably full? It's probably because it's most often unhealthy and we eat a ton if it. A ton!
When you're having one of those days, you need it, but the last thing you want to feel is, well, uncomfortable. My suggestion? Eat what you love, but add healthy elements, eat it in moderation and adjust the recipe.
I know you're wondering what our comfort food dinner was tonight. So, without further adue, here's what we had:
Garlic-Parmesan Chicken with Baked Sweet Potato Fries & Green Beans
This menu is extremely easy to make, and mostly healthy. Mostly.
Here's what you need:
Garlic-Parmesan Chicken
INGREDIENTS
4 Boneless, skinless chicken breasts
4 Tbs. butter, melted (you can use SmartBalance instead to save on calories)
1 Cup dry bread crumbs
1/2 Shredded parmesan cheese
Black pepper, to taste (probably around 1 tsp.)
Garlic powder, to taste (same as above)
DIRECTIONS
Preheat oven to 350*
Grease 9x13 glass baking dish
Place everything buy the butter and chicken into a shallow mixing bowl or pie dish, toss
Dip each piece of chicken into butter
Dip each piece of chicken into dry mixture
Place into baking dish and bake for 1 hour 15 mins. (or until chicken reaches at least 165*)
Baked Sweet Potato Fries
INGREDIENTS
1 Large sweet potato, halved and cut into thin slices/wedges
2 Tbs. extra virgin olive oil
1/2 Tsp. black pepper
1/2 Tsp. Jane's Crazy Mixed Up Salt
1/2 Tsp. Kroger steak seasoning
DIRECTIONS
Preheat oven to 350*
Line metal baking sheet with tin foil (to avoid a mess and having to wash the baking sheet... I'm only trying to make this easier for you!!!)
Spray tin foil with cooking spray
Place all ingredients into a large mixing bowl, toss to coat potatoes
Place seasoned potatoes onto baking sheet
Bake for 25 minutes
Green Beans
I CHEATED!!!!!! I used a fresh-frozen pack!
Just follow the directions :-)
The verdict? Well, I'll say this much, when the chicken was baking Matt said "Is dinner already cooking?" "Yes" I replied. "It smells REEEEEEEALLLLY good..." he said. "Well it should, it's one of your favorites!" I said. And then he knew. I swear this recipe gets better and better every time. You can also use the same recipe for pork chops. Same exact ingredients. Same baking time. Same garlicky goodness.
Comfort food? YES! Uncomfortable? No way!
Enjoy!
When you're having one of those days, you need it, but the last thing you want to feel is, well, uncomfortable. My suggestion? Eat what you love, but add healthy elements, eat it in moderation and adjust the recipe.
I know you're wondering what our comfort food dinner was tonight. So, without further adue, here's what we had:
Garlic-Parmesan Chicken with Baked Sweet Potato Fries & Green Beans
This menu is extremely easy to make, and mostly healthy. Mostly.
Here's what you need:
Garlic-Parmesan Chicken
INGREDIENTS
4 Boneless, skinless chicken breasts
4 Tbs. butter, melted (you can use SmartBalance instead to save on calories)
1 Cup dry bread crumbs
1/2 Shredded parmesan cheese
Black pepper, to taste (probably around 1 tsp.)
Garlic powder, to taste (same as above)
DIRECTIONS
Preheat oven to 350*
Grease 9x13 glass baking dish
Place everything buy the butter and chicken into a shallow mixing bowl or pie dish, toss
Dip each piece of chicken into butter
Dip each piece of chicken into dry mixture
Place into baking dish and bake for 1 hour 15 mins. (or until chicken reaches at least 165*)
Baked Sweet Potato Fries
INGREDIENTS
1 Large sweet potato, halved and cut into thin slices/wedges
2 Tbs. extra virgin olive oil
1/2 Tsp. black pepper
1/2 Tsp. Jane's Crazy Mixed Up Salt
1/2 Tsp. Kroger steak seasoning
DIRECTIONS
Preheat oven to 350*
Line metal baking sheet with tin foil (to avoid a mess and having to wash the baking sheet... I'm only trying to make this easier for you!!!)
Spray tin foil with cooking spray
Place all ingredients into a large mixing bowl, toss to coat potatoes
Place seasoned potatoes onto baking sheet
Bake for 25 minutes
Green Beans
I CHEATED!!!!!! I used a fresh-frozen pack!
Just follow the directions :-)
The verdict? Well, I'll say this much, when the chicken was baking Matt said "Is dinner already cooking?" "Yes" I replied. "It smells REEEEEEEALLLLY good..." he said. "Well it should, it's one of your favorites!" I said. And then he knew. I swear this recipe gets better and better every time. You can also use the same recipe for pork chops. Same exact ingredients. Same baking time. Same garlicky goodness.
Comfort food? YES! Uncomfortable? No way!
Enjoy!
Wednesday, February 24, 2010
hmmm...hummus
Today I made hummus from scratch!
It's so easy. So yummy and healthy.
Here's what you need:
Garlicky Roasted Red Pepper Hummus
INGREDIENTS:
1 can (15 oz) chick peas/garbanzo beans
1/4 Cup roasted red peppers
3 Garlic cloves, minced
3 Tbs. + 1 Tsp. extra virgin olive oil
Juice of one small lemon
Salt & pepper to taste
DIRECTIONS:
Place all ingredients into a food processor or blender
Blend until desired consistency is reached (it should be smooth, but not runny)
Enjoy! I made seasonded tortilla wedges to serve it with (for which the recipe is under the Valentine's blog entry), along with celery sticks.
It was SO GOOD! A great healthy, inexpensive snack or appetizer.
It's so easy. So yummy and healthy.
Here's what you need:
Garlicky Roasted Red Pepper Hummus
INGREDIENTS:
1 can (15 oz) chick peas/garbanzo beans
1/4 Cup roasted red peppers
3 Garlic cloves, minced
3 Tbs. + 1 Tsp. extra virgin olive oil
Juice of one small lemon
Salt & pepper to taste
DIRECTIONS:
Place all ingredients into a food processor or blender
Blend until desired consistency is reached (it should be smooth, but not runny)
Enjoy! I made seasonded tortilla wedges to serve it with (for which the recipe is under the Valentine's blog entry), along with celery sticks.
It was SO GOOD! A great healthy, inexpensive snack or appetizer.
Monday, February 22, 2010
dinner for a dozen
Having family over is always fun. This time in particular was ultra-special.
We had my whole side of the family over (well, minus Mern & Phil, Paul, Beck & Cade). For Casey, Mandi & the kiddos, it was their first time to see Matt & I's house. It's so crazy how grown-up you feel when you host a dinner party at your own house. I love it. So, once the dogs started chasing the kids around the back yard, Matt fired up the grill. We wanted to keep it simple & kid-friendly but still healthy and delicious! So...what did we make?
Grilled Burgers, Chicken & Seasoned Fresh Corn w/ Homemade Coleslaw
Crowd pleaser much?
Here's what you'll need:
Grilled Burgers
INGREDIENTS:
Desired amount of lean ground beef chuck or ground sirloin (80/20 or 93/7)
DIRECTIONS:
Heat your grill to high
Place burger patties onto grill, cover and grill until medium-well to well
Grilled Chicken
INGREDIENTS:
Desired amount of boneless, skinless chicken breasts
2 Tbs. Kroger Chicken Seasoning (We use these ALL THE TIME)
DIRECTIONS:
Place seasoned chicken onto gril, cover and flip once
Grill until chicken reaches AT LEAST 165*
Grilled Corn
INGREDIENTS:
Desired amount of fresh yellow corn, shucked
1/4 Cup butter or SmartBalance, melted
Janes Crazy Mixed Up Salt
Freshly-ground black pepper
DIRECTIONS:
Place all the corn into a large mixing bowl
Brush each piece with melted butter
Sprinkle generously with seasonings
Place corn onto grill, cover and grill until corn starts to char slightly-- about 5-8
minutes
Homemade Coleslaw (Thanks to my mom!)
INGREDIENTS:
1/4 Head green cabbage, sliced or coarsly grated
1/4 Head red cabbage, sliced or coarsly grated
1/8 Red onion, sliced or coarsly grated
1 1/2 Cups matchstick carrots, or 1 large carrot, thinly sliced
1 Heaping Tbs. Splenda
1/4 Cup red wine vinegar
2 Tbs. lite mayonaise
1 Tsp. freshly-ground black pepper
DIRECTIONS:
Combine first 4 ingredients in a large mixing bowl
In a medium mixing bowl, combine remaining ingredients and pour over veggies
Mix together and taste-- add Splenda or vinegar as needed
Burger Toppings (what we used, but obviously you use whatever you want!)
Provolon cheese, sharp cheddar cheese (we always use deli-thin sliced cheeses, they are just enough and only have about 60 calories per slice)
Red onion, romaine lettuce, sliced avocado, ketchup, mustard (for everyone but Matt & I...if you know us, you know we don't do mustard, or mayo for that matter), lite mayo.
I think my nephew Hudson had 2 whole burgers! It was so good. Matt did basically everything...so awesome.
We can't wait for our next family dinner, and hopefully it will be with all 17 of us!
We had my whole side of the family over (well, minus Mern & Phil, Paul, Beck & Cade). For Casey, Mandi & the kiddos, it was their first time to see Matt & I's house. It's so crazy how grown-up you feel when you host a dinner party at your own house. I love it. So, once the dogs started chasing the kids around the back yard, Matt fired up the grill. We wanted to keep it simple & kid-friendly but still healthy and delicious! So...what did we make?
Grilled Burgers, Chicken & Seasoned Fresh Corn w/ Homemade Coleslaw
Crowd pleaser much?
Here's what you'll need:
Grilled Burgers
INGREDIENTS:
Desired amount of lean ground beef chuck or ground sirloin (80/20 or 93/7)
DIRECTIONS:
Heat your grill to high
Place burger patties onto grill, cover and grill until medium-well to well
Grilled Chicken
INGREDIENTS:
Desired amount of boneless, skinless chicken breasts
2 Tbs. Kroger Chicken Seasoning (We use these ALL THE TIME)
DIRECTIONS:
Place seasoned chicken onto gril, cover and flip once
Grill until chicken reaches AT LEAST 165*
Grilled Corn
INGREDIENTS:
Desired amount of fresh yellow corn, shucked
1/4 Cup butter or SmartBalance, melted
Janes Crazy Mixed Up Salt
Freshly-ground black pepper
DIRECTIONS:
Place all the corn into a large mixing bowl
Brush each piece with melted butter
Sprinkle generously with seasonings
Place corn onto grill, cover and grill until corn starts to char slightly-- about 5-8
minutes
Homemade Coleslaw (Thanks to my mom!)
INGREDIENTS:
1/4 Head green cabbage, sliced or coarsly grated
1/4 Head red cabbage, sliced or coarsly grated
1/8 Red onion, sliced or coarsly grated
1 1/2 Cups matchstick carrots, or 1 large carrot, thinly sliced
1 Heaping Tbs. Splenda
1/4 Cup red wine vinegar
2 Tbs. lite mayonaise
1 Tsp. freshly-ground black pepper
DIRECTIONS:
Combine first 4 ingredients in a large mixing bowl
In a medium mixing bowl, combine remaining ingredients and pour over veggies
Mix together and taste-- add Splenda or vinegar as needed
Burger Toppings (what we used, but obviously you use whatever you want!)
Provolon cheese, sharp cheddar cheese (we always use deli-thin sliced cheeses, they are just enough and only have about 60 calories per slice)
Red onion, romaine lettuce, sliced avocado, ketchup, mustard (for everyone but Matt & I...if you know us, you know we don't do mustard, or mayo for that matter), lite mayo.
I think my nephew Hudson had 2 whole burgers! It was so good. Matt did basically everything...so awesome.
We can't wait for our next family dinner, and hopefully it will be with all 17 of us!
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