Grilled Stuffed Portobello Mushrooms

When trying to add a few meatless meals into the rotation, mushrooms are a great option.    Recipe serves 4, as a side dish.

What you’ll need:

  • 2/3 cup chopped tomato
  • 1/4 cup shredded mozzarella
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried rosemary (or 1/2 teaspoon fresh)
  • 1/8 teaspoon black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons minced parsley (optional)

What you’ll do:

  • Prepare the grill.
  • In a small bowl, combine the tomato, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic.
  • Remove the brown gills from the undersides of the mushrooms using a spoon and discard gills.
  • Remove the stems and discard.
  • Combine 1/2 teaspoon oil, juice and soy sauce in a small bowl.
  • Brush the oil and juice mixture over both sides of the mushroom caps.
  • Place on the grill, stem side down, and grill for 5 minutes on each side.
  • Spoon 1/4 cup tomato mixture into each mushroom cap.
  • Cover and grill for 3 minutes or until the cheese has melted.
  • Sprinkle with parsley before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

The Hawaiian Dog

Despite its nutritional reputation, the average frank actually beats a basic burger patty by about 100 calories (assuming you don’t go the foot-long route).  Try organic, grass-fed, or uncured hot dogs, which tend to have less sodium. Then load up on fresh condiments like these. A whole-grain bun is another healthy upgrade.  Recipe is for one hot dog – but is easily multiplied to feed as many mouths as necessary.

What you’ll need:

  • 3 tablespoons chopped pineapple
  • 1 1/2 teaspoon diced red onion
  • 1 tablespoon chopped red bell pepper
  • 2 teaspoon chopped macadamia nuts
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice

What you’ll do:

  • Combine all the ingredients.
  • Add to the top of a hot dog and enjoy.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Grilled Sirloin Salad

The basic salad with red wine-lemon vinaigrette is easy and works great, but you can customize the salad with your favorite vegetables (or fruits) and dressing. Just about anything will match the steak.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound lean, boneless sirloin steak
  • 8 cups salad greens
  • 1 1/2 cups bell pepper strips
  • 1 cup sliced red onion
  • 1 tablespoon chopped parsley (optional)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

What you’ll do:

  • Combine the first 7 ingredients (chili powder through black pepper) in a small bowl.
  • Rub the spice mixture over both sides of the meat.
  • Heat a nonstick grill pan over medium-high heat.
  • Add the steak; cook 5 minutes on each side or until desired doneness.
  • Let the steak sit for 5 minutes.
  • Slice against the grain.
  • While the steak cooks; combine the salad greens and remaining ingredients in a large bowl, tossing to coat.
  • Top the salad with the steak before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Grilled Chicken Thighs with Roasted Grape Tomatoes

While the tomato mixture pairs perfectly with the chicken thighs it would also be great with seared tuna steaks.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 8 skinless, boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups grape tomatoes
  • 2 teaspoons olive oil
  • 2 tablespoons chopped parsley
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

What you’ll do:

  • Prepare the grill and preheat the oven to 425 degrees.
  • To prepare the chicken, combine 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon olive oil and garlic in a large zip-lock plastic bag.
  • Add the chicken and seal.
  • Marinate for 15 minutes in the refrigerator, turning occasionally.
  • Remove the chicken from the bag and discard the marinade.
  • Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Grill 5 minutes on each side or until done.
  • While the chicken is marinating, prepare the tomatoes.
  • Combine the tomatoes and 2 teaspoons of oil in an 8-inch baking dish.
  • Bake for 18 minutes.
  • Combine the tomatoes, parsley, 1 teaspoon lemon rind, 1 tablespoon lemon juice, capers, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  • Serve the tomato mixture with the chicken.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.

Fresh Tomato-Feta Pizza

If olives are a deal breaker, leave them off; the pizza is still yummy.  Recipe serves 6.

What you’ll need:

  • 1 pound refrigerated pizza dough
  • 4 plum tomatoes, sliced
  • 2 1/2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon cornmeal
  • 4 ounces feta cheese (about 1 cup)
  • 1 ounce pitted kalamata olives, halved (about 1/3 cup)
  • 1/4 cup fresh basil

What you’ll do:

  • Let the dough stand at room temperature, covered, for 30 minutes.
  • Arrange the tomato slices on baking sheet lined with paper towels.
  • Top with more paper towels and allow to stand for 30 minutes.
  • Preheat the oven to 500 degrees.
  • Combine the tomatoes, 2 tablespoons of olive oil and the garlic.
  • Roll the dough into a 14-inch circle on a lightly floured surface.
  • Pierce dough all over with a fork.
  • Sprinkle cornmeal over the baking sheet and place dough on the baking sheet.
  • Arrange the tomato mixture over the dough.
  • Crumble the cheese and sprinkle over the pizza.
  • Bake for 19 minutes or until crisp and browned.
  • Top with olives and basil.
  • Brush the crust with 1/2 tablespoon oil.
  • Slice and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!