Curry is one of my favorite flavors. Coconut and curry with the crunch of cashews taste phenomenal over baked cod. I made a spinach salad with a light peanut dressing too to really help the flavors pop. Recipe adapted from Food Network Ingredients: Cod- 6-7 …
Zucchini is a popular summer vegetable. This simple and light casserole is bursting with flavor and is a fantastic side dish. Recipe adapted from Food Network Ingredients: 2 zucchini sliced lengthwise into ¼ inch slices 1 teaspoon olive oil 2 cloves garlic 1 teaspoon chili …
The summer is the perfect season for a citrusy BBQ sauce. You can grill or bake chicken using this sauce to create the perfect summer meal.
Recipe adapted from Food Network
Ingredients:
7 chicken tenders, drumsticks, thighs, etc… (Cooking time may vary)
Citrus BBQ Sauce-
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 cup ketchup
2 tablespoons light brown sugar
2 cloves garlic
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
Directions:
Place chicken in a bag or Tupperware. Coat with 1 cup of the BBQ sauce. Refrigerate and allow chicken to marinate for at least an hour or preferably overnight.
Add the remaining sauce to a small saucepan. Bring sauce to a boil over medium high heat. Reduce heat to low and simmer until sauce thickens in about 10 minutes.
Preheat grill to medium high heat.
Remove chicken from marinade and allow excess sauce to drain off.
Coat chicken on both sides with BBQ sauce. Grill 3-4 minutes per side if using chicken tenders (longer if cooking drumsticks or thighs). Add more sauce when you flip the chicken over.
Peaches fresh from the produce stand disappear quickly at my house in the summer. However; I managed to snag a few peaches to make this delicious salad. Recipe adapted from Food Network Ingredients: Vinaigrette- ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar …
I love the flavors from German potato salad. I decided to experiment with turnips and sweet potatoes versus red potatoes to reduce the carbs and enhance the nutritional value of this salad. Normally German potato salad includes bacon, but I wasn’t in the mood for …
I was making pizzas for my kids and wanted something different and veggie forward for myself. These eggplant steaks were delicious, filling, and definitely something I will make again.
Recipe adapted from Food Network
Ingredients:
1 eggplant
Sprinkle of chili powder
Sprinkle of salt
Sprinkle of freshly ground pepper
2 tablespoons extra virgin olive oil (I used a basil infused oil)
4 ounces reduced fat feta cheese
2 Roma tomatoes diced
1 cucumber diced
1 cup fresh basil leaves
¼ sundried tomatoes diced
Directions:
Heat a grill over medium heat.
Slice eggplant lengthwise into 3 inch steaks.
Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.
Grill the eggplants 4 minutes per side.
Transfer eggplant steaks to serving plates.
Top with basil, feta cheese, tomatoes, cucumbers, and sun dried tomatoes.
Optional: Spread a layer of basil pesto or pizza sauce on the eggplant after grilling.
I was craving the flavors of a good cheesesteak, but I didn’t want the fat and carbs. This veggie loaded meal was packed with flavor and full of nutrients. I ate my “cheesesteak” on lettuce wraps and over a salad. You could also put this …
I eat hummus with fresh vegetables just about every day. To keep life interesting, I like experimenting with different types of hummus and I prefer to make it myself when I have time so I can control the ingredients. This low carb hummus tastes just …