Mediterranean stuffed Chicken Breasts!
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp minced garlic
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Flat leaf parsley
In a small bowl mix together all of the marinade ingredients and set aside.
Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.
Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.
Quick & Simple Grilled Steak Kabobs!
8oz raw sliced flank steak
3tbsp balsamic vinegar
1tbsp Better Body Foods agave nectar
1tbsp olive oil
1tsp minced garlic
Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)
In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.
Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!
Ingredients (2 servings):
(2) 5oz salmon fillets
2tbsp soy sauce
2tbsp Better Body Foods Coconut Palm Sugar
2tsp olive oil
1/2 clove of garlic – minced
Grilling Vegetables of choice (I used zucchini, yellow squash, red onion, red & green bell pepper, mushrooms)
1/8tsp cornstarch (optional)
2 wooden or metal skewers
Fresh Ground Pepper
Better Body Foods can be purchased here (Great Utah based company and I’m all about supporting the US economy): http://www.betterbodyfoods.com/
In a small bowl mix together the soy, sugar, water, oil and garlic until the sugar has dissolved. Season salmon/vegetables with some fresh ground pepper. Place the salmon in the bottom of a large zip lock bag and then the vegetables. Remove about 3tbsp of the marinade in a separate bowl (for basting) and then pour the rest of the marinade into the bag. Refrigerate for at least 2 hours. Preheat a grill to medium heat. Add cornstarch to the reserved marinade and microwave for about 30 seconds to slightly thicken it. Thread the vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water so they don’t burn) and place on grill. I put the vegetables on about 5 minutes prior to the salmon as I used large pieces. Next lightly oil the grates and grill the salmon 6-8 minutes per side until cooked to desired temperature. Basting both vegetables & salmon until cooked.
Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro
50grams precooked extra lean ground turkey breast
1oz fresh mozzarella cheese
5grams grated parmesan cheese
50grams tomato sauce
1/4cup diced tomatoes
5 fresh basil leaves
Spices: fresh ground pepper, garlic, Italian seasoning mix, chili powder
Preheat oven to 450 degrees. While oven is heating up slice the zucchini into thin slices (mandolin recommended). 6 ounces of zucchini yielded 10 slices for me. Coat both sides with cooking spray & fresh ground pepper and roast in the oven for 20 minutes. Combine the tomatoes and tomato sauce in a small bowl and season to taste with the Italian seasoning, garlic & chili powder. Mix in the cooked ground turkey and set aside. Cut the cheese into 10 smaller pieces and the 5 basil leaves in half. Once the zucchini is out of the oven lower the temperature to 375 degrees. When the zucchini is cool enough to touch place a small amount of the turkey mixture at one end, 1 piece of cheese and half of a basil leaf. Carefully roll it up and place in oven safe dish. Repeat with 9 remaining slices. Top with the grated parmesan cheese and bake for 20 minutes.