Tuesday, June 11, 2013

K.I.S.S. on Tuesday

Today's Workout:
4.5 mile run

You've heard me say how preparing meals for the day shouldn't have to be a daunting task, so I say the same for dinner. I don't typically cook extra food for the next evening because I enjoy eating a fresh meal at night, but that doesn't mean you have to cook a three course gourmet menu. I suggest Keeping It Super Simple!

For instance, the hubs and I recently purchased a gas-operated barbecue, so we cook most of our meals there. I love grilling food because it's healthy and quick. You can grill just about anything. Last night we cooked lean ground turkey, vegetable medley and had some avocados on the side.

We added garlic powder, paprika, basil leaves and fresh mushrooms to the turkey and we molded them into patties. Then we got aluminum foil and we wrapped the veggies.
Then we placed the patties and the veggies on the grill.
Prep time: 10 min
Cook time: 15 min

Voila! We made an instant and super-healthy meal in no time.

Hubby got one of these after dinner ;)
Here are some easy-to-make meals on the grill:
For chicken lovers: Mojito-rubbed Chicken with Grilled Pineapple
4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves       
2 limes       
1 tbs olive oil       
1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
1/4 cup loosely packed fresh mint leaves, chopped
Salt and pepper
1. Prepare outdoor grill for direct grilling on medium.
2. Meanwhile, with a meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
4. Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.
For vegetarians: Lettuce Wraps with Marinated Veggies
1/2 cup thickly sliced zucchini                                                                     
Romaine lettuce leaves
1. Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.

2. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.

3. Preheat grill for medium heat.

4. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

5. Wrap the marinated veggies inside the lettuce leaves (This is a great alternative for bread, wraps and pitas).

For seafood lovers: Tilapia and Summer Vegetables


1 cup quartered cherry, or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tbs lemon juice
1 tbs chopped fresh oregano
1 tbs extra-virgin olive oil
1 tsp capers
1/2 tsp salt
1/2 tsp freshly ground pepper
1 pound tilapia fillets, cut into 4 equal portions
1. Preheat grill to medium.

2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

3. To make an aluminum foil packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.

6. You can add some quinoa on the side.

Do you K.I.S.S. in the kitchen?
I'm grateful that my hubby taught
me how to use the grill. 

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