开云体育

Piquant Grilled Shrimp with Chimichurri Seasoning Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish. Prep Time1hour hour 10minutes minutes Cook Time5minutes minutes Total Time1hour hour 15minutes minutes 开云体育s4 Calories412kcal AuthorSandra Ingredients 2 pounds large raw shrimp peeled and deveined 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 1/2 cup fresh Italian parsley leaves 1 large clove garlic peeled and smashed 1/4 teaspoon sea salt 2 cups small Cremini mushrooms stems removed extra-virgin olive oil for brushing 1 cup Spanish olives with pimentos 1/4 cup capers drained fresh cilantro leaves roughly chopped, for garnish lemon wedges for garnish Chimichurri Spice Mix 2 tablespoons smoked Spanish paprika 2 tablespoons sea salt 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin Instructions Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar. Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours. Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine. Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water. Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves. Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce. Nutrition Calories: 412kcal | Carbohydrates: 4g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 571mg | Sodium: 3324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 21.5mg | Calcium: 368mg | Iron: 5.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet Maple Barbecue Chicken Kabobs With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level. Prep Time10minutes minutes Cook Time15minutes minutes Total Time25minutes minutes 开云体育s6 Calories403kcal AuthorSandra Ingredients 2 pounds chicken tenders 1 cup brown sugar packed 1 cup ketchup 1/4 cup red wine vinegar 1/4 cup water 1/4 cup pure maple syrup plus a little more if desired 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons Paprika 1-1/2 teaspoons kosher salt 1 teaspoon black pepper Instructions Marinade Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers. Kabobs Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up. Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes. Remove from grill and serve immediately. Or cover with foil and serve later. Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw. Use the leftovers the next day for a grilled chicken salad. Notes Total time does not include the time to marinade.Nutrition Calories: 403kcal | Carbohydrates: 57g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 816mg | Fiber: 1g | Sugar: 53g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Sweet & Tangy Barbecue Meatballs Sweet & Tangy Barbecue Meatballs - Ready in 30-minutes and made with a few simple ingredients, they make a great appetizer or even as dinner a meatball subs. Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s12 Calories310kcal AuthorSandra Ingredients 1 1/2 cups barbecue sauce 1/2 orange marmalade 14 ounce can whole berry cranberry sauce 32 ounce package frozen meatballs 64 count (1/2 ounce size) Instructions In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine. Cook over medium heat until mixture comes to a slow boil. Add meatballs and stir to coat. Reduce heat to medium-low and cover pot. Cook for 15 minutes. Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs. Cook for another 10 minutes to allow sauce to thicken over the meatballs. Remove from heat and serve. I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish. Notes Recipe adapted from Spicy Cranberry Barbecue MeatballsNutrition Calories: 310kcal | Carbohydrates: 27g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 308mg | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 1mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Slow Cooker Chipotle Barbecue Chicken This Slow Cooker Chipotle Barbecue Chicken is a family favorite. The smoky heat from the chipotle and the sweetness from the BBQ sauce makes a great combo. Prep Time10minutes minutes Cook Time3hours hours Total Time3hours hours 10minutes minutes 开云体育s8 -10 Calories209kcal AuthorSandra Ingredients 18 ounce bottle of barbecue sauce I used Baby Ray's original 1 teaspoon chipotle chili powder 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds chicken breast Instructions Place your crockpot on low, add chicken. Then mix all of the rest of the ingredients together and pour sauce mixture over the top of the chicken. Then toss the chicken to coat. Cook on low for 4 to 6 hours, or high for 2 to 3 hours, until the chicken is falling apart and tender. Serve with bread, naan, over rice, on top of a salad, even rolled up in a tortilla, so many things to do with this amazing Slow Cooker Chipotle Barbecue Chicken. Nutrition Calories: 209kcal | Carbohydrates: 26g | Protein: 18g | Fat: 2g | Cholesterol: 54mg | Sodium: 905mg | Potassium: 467mg | Sugar: 21g | Vitamin A: 340IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.9mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Southwest Barbecue Chicken Kabobs Southwest Barbecue Chicken Kabobs are delicious. Marinated in a homemade Southwest barbecue sauce and grilled on skewers with fajita vegetables. Prep Time30minutes minutes Cook Time10minutes minutes Total Time40minutes minutes 开云体育s6 Calories537kcal AuthorSandra Ingredients Southwestern Barbecue Sauce 1 jalape?o peppers finely chopped 2 tablespoons canola oil 4 garlic cloves finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 2 teaspoons ground coriander 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup brown sugar Kabobs 4 lbs O Organics? Boneless Skinless Chicken Breasts 1 large red onion 1 large red pepper 1 large green pepper 1 large orange pepper Instructions Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use. Prepare peppers and onion for the kabobs. To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions. Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes. Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator. Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers. Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right. If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes. Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table. Notes Barbecue Sauce adapted from Pampered ChefNutrition Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg Source: A Dash of Sanity ~~~~~ Rhonda in MO

Grilled Tilapia Grilled Tilapia is an easy and healthy dinner ready in under 15 minutes with just a few ingredients. It's the perfect summer cookout dish. Yield6 开云体育s Prep Time5minutes minutes Cook Time10minutes minutes Total Time15minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?6 tilapia fillets ?1 tablespoon olive oil ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 teaspoon garlic powder ?1/4 teaspoon paprika ?1 lemon , cut into wedges Instructions Heat grill on medium-high heat. Coat the filets in olive oil. In a small bowl mix the salt, black pepper, garlic powder and paprika. Sprinkle over the filets. Place onto direct heat on the grill for 4-5 minutes on each side. Serve with lemon wedges. Nutrition Calories: 186kcal | Carbohydrates: 1g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

Grilled Chicken Salad A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. 开云体育s: 5 Prep40minutes minutes Cook12minutes minutes Ready in: 52minutes minutes Ingredients Dressing 3/4 cup olive oil 1/3 cup fresh lemon juice 3 Tbsp finely chopped fresh parsley 1 tsp dried oregano 1 Tbsp dijon mustard 1 Tbsp honey 2 tsp minced garlic 1 tsp each salt and black pepper, then more to taste Salad 1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch 2 ears fresh corn, husked 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner 6 slices bacon, cooked and chopped* 1 1/2 cups grape tomatoes, halved 1/3 cup thinly sliced red onion 1 avocado, sliced 2/3 cup crumbled feta cheese Instructions In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet). Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours. Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes). Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer. Also grill corn about 10 minutes until lightly charred, turning occasionally. Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs. To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese. Shake dressing then pour over salad and gently toss. Serve right away. Notes *I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day. Source: Cooking Classy ~~~~~ Rhonda in MO

Grilled Halibut Grilled Halibut is a healthy and delicious dinner option cooked to tender, juicy perfection and served with parsley and lemon wedges. Yield4 开云体育s Prep Time5minutes minutes Cook Time12minutes minutes Total Time17minutes minutes CourseDinner CuisineAmerican AuthorSabrina Snyder Ingredients ?4 halibut filets , de-skinned and de-boned (6 ounces) ?1 teaspoon kosher salt ?1/2 teaspoon coarse ground black pepper ?1/4 cup olive oil , divided ?1 lemon , cut into wedges ?2 tablespoons fresh parsley , minced Instructions Season halibut with salt and black pepper Brush half the olive oil on the top and sides. Heat grill on high heat. Add halibut top side down, cook 2 minutes. Turn 90 degrees to make an x pattern and cook for 2 minutes. Flip, cook for 4 minutes. Brush with remaining olive oil and cook for 4 minutes on each side. Serve with lemon wedges and fresh parsley garnished on top. Nutrition Calories: 277kcal | Carbohydrates: 1g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 698mg | Potassium: 762mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 284IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg Source: Dinner, then Dessert ~~~~~ Rhonda in MO

~~~~~ Rhonda in MO

Onion Rings Onion Rings are perfectly crispy with yellow onions coated in buttermilk batter and breadcrumbs and fried until golden brown. Yield4 开云体育s Prep Time15minutes minutes Cook Time15minutes minutes Total Time30minutes minutes CourseSide Dish CuisineAmerican AuthorSabrina Snyder Ingredients ?1 yellow onion , peeled and sliced into 1/4 thick slices ?1 cup buttermilk ?vegetable oil for frying , 3 inches deep ?1/4 cups flour , divided ?1 cup breadcrumbs ?1/4 teaspoon kosher salt ?1/8 teaspoon black pepper ?1/4 teaspoon garlic powder Instructions In a large bowl add the onion slices and buttermilk together and let soak for ten minutes while you make the batter. In a second large bowl add the flour, breadcrumbs, salt, black pepper and garlic powder and whisk them together. Add vegetable oil to a dutch oven (about 3" deep) and heat on medium high heat to 350 degrees. Using tongs remove the onions from the buttermilk and let drip dry. Dredge in the flour mixture and coat well on both sides. Carefully, using a fork to cradle the onion rings into the oil add the onions in a single layer (be careful not to crowd the pan) and cook for 2-3 minutes or until golden brown. Cool on a cookie sheet or cooling rack, do not place onto paper towels. Nutrition 开云体育: 8g | Calories: 432kcal | Carbohydrates: 31g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 407mg | Potassium: 186mg | Fiber: 2g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg Source: Dinner, then Dessart ~~~~~ Rhonda in MO

Yield: 6 servingsLemon Parmesan Roasted Potatoes & Brussels Sprouts Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Lemon Parmesan Roasted Potatoes and Brussels Sprouts - This simple spring dish comes together in a flash and is perfect with any grilled meats or as a base for a one-pan meal! Ingredients 1 pound baby gold potatoes, sliced thin 2 cups fresh brussels sprouts, trimmed and sliced thin 1/2 yellow onion, sliced 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 lemon 1/4 cup grated Parmesan cheese Instructions Preheat oven to 425 degrees. Add the sliced potatoes, brussels sprouts, and onions to a mixing bowl. Drizzle the olive oil and salt and toss to coat. Spread the mixture out on a baking sheet. Roast the veggies for approximately 25 minutes or until the potatoes are golden and cooked. Remove from the oven. Drizzle lemon juice, Parmesan cheese (and more salt (and pepper) to taste, if needed). Enjoy! Nutrition Information: Yield: 6 开云体育 Size: 1/6th Amount Per 开云体育: Calories: 174Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 304mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 5g Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: serves 2-3Greek Salad Grilled Pizza Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Greek Salad Grilled Pizza -Grilled pizza dough is topped with a sprinkle of cheese and pile of fresh Greek salad tossed in a lemony dressing! IngredientsFor the pizza: 1/2 lb. fresh pizza dough 1 tbs. extra virgin olive oil, divided salt and pepper 1/2 cup shredded mozzarella cheese 2 cups fresh arugula (or lettuce of your choice) 1/2 cup sliced cherry tomatoes 2 tbs. chopped red onion 1/4 cup sliced kalamata olives 1/4 cup reduced fat feta cheese, crumbledFor the vinaigrette: 2 tbs. extra virgin olive oil 2 tbs. lemon juice 1/4 tsp. garlic powder salt and pepper to taste Instructions Preheat a grill or grill pan on medium heat. On a lightly floured surface, roll out the pizza dough until it is about 1/4″ thick. Brush half of the olive oil on one side of the dough and sprinkle with salt and pepper. Place the oiled side down on the heated grill/pan and grill for about 3-4 minutes until lightly browned. While the first side is face down on the grill. Brush the remaining olive oil and sprinkle with more salt and pepper on the other side. Turn the dough over and grill for an additional 3-4 minutes until browned. Remove the dough off the grill/pan. Sprinkle the mozzarella cheese evenly over the top. It will melt as the dough is still warm. In a small bowl, whisk together the ingredients for the vinaigrette and set aside. Spread the arugula, tomatoes, red onion, olives, and feta evenly over the pizza. Drizzle as much of the vinaigrette as you desire over the pizza. Notes You can also mix all of the salad ingredients in a separate bowl and mix with the dressing and then you can add it to the pizza. Whatever works best for you! If you use an outdoor grill for your pizza dough, be careful! I recommend only lighting half the grill and cooking the dough on the side that is not lit to avoid burning. You may also want to flip your dough more frequently. If you don’t want to make your own dressing, you can also use your favorite Greek-style dressing. Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: 2 servingsGrilled Peaches with Vanilla Bean Whipped Cream and Raspberry Coulis Prep Time 20 minutes Cook Time 8 minutes Total Time 28 minutes Grilled Peaches with Vanilla Bean Whipped Cream and Raspberry Coulis - This perfect summer dessert is the best way to enjoy summer peaches! IngredientsFor the raspberry coulis: 1 cup raspberries 1/4 cup sugar 1/2 cup waterFor the vanilla bean whipped cream: 1 vanilla bean, split lengthwise 1 cup Cool Whip (or homemade whipped cream) 1/2 tsp. vanilla extractFor the grilled peaches: 2 medium-sized peaches, cut in half, pit removed 2 tbs. unsalted butter, melted 1 tbs. brown sugar non-stick spray InstructionsFor the raspberry coulis: Stir together the water and sugar in a small saucepan. Pour in the raspberries. Bring the mixture to a light boil. Continue to cook for about 5 minutes. Remove the pan from the heat. Pour the mixture into a blender with the top part of the lid removed to let the heat escape. Cover the hole with a towel and puree the mixture until smooth. If it seems to thick, you can add in some water to thin it out. Pour the mixture though a mesh sieve into a bowl, discard the solids and let the coulis cool.For the whipped cream: Place the whipped cream in a bowl. Scrape the seeds of the vanilla bean into the whipped cream and stir in the vanilla extract. Stir until the extract and seeds are well-combined (You don’t have to use the entire bean if you don’t want to).For the grilled peaches: Stir together the brown sugar and melted butter. Heat a grill pan over medium heat. Spray the pan (or the grill) with non-stick spray. Brush the back side of each half of the peaches with some of the butter and brown sugar. Place on the grill, back side down. Grill for about 2 minutes. Brush the top cut-side of the peaches with more of the butter and brown sugar mixture. Flip and grill for another 3-4 minutes or until the peaches have nice grill marks and are fork tender. Divide the halves onto small dessert plates. Top with some of the vanilla bean whipped cream and drizzle the raspberry coulis on top or around the peaches. Serve. Nutrition Information: Yield: 2 开云体育 Size: 1/2 Amount Per 开云体育: Calories: 433Total Fat: 22gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 16mgCarbohydrates: 61gFiber: 6gSugar: 54gProtein: 3g Source: Eat Drink Love ~~~~~ Rhonda in MO

Yield: Serves 2-3Grilled Tomato and Arugula Pizza Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes This easy flatbread recipe uses premade dough, fresh tomato and arugula and is cooked right on the grill! IngredientsFor the pizza: 1/2 pound prepared pizza dough 1/2 cup all-purpose flour cooking spray 3 tablespoons extra virgin olive oil, divided salt and pepper 2 garlic cloves, minced 1 cup shredded mozzarella cheese 1 medium tomato, thinly slicedFor the arugula topping: 2 cups baby arugula 1/2 lemon juiced 2 tablespoons extra virgin olive oil 1 teaspoon honey (optional) 1/2 teaspoon garlic powder salt and pepper to taste balsamic vinegar Instructions Sprinkle flour on a flat and clean surface. Roll the pizza dough out to about 1/3-inch thickness (you can use more flour if needed). Preheat grill or grill pan over medium heat. Spray with cooking (non-stick) spray. Brush 1 tablespoon of the olive oil onto one side of the dough and sprinkle with salt and pepper. Place the oiled side of the dough down onto the grill or grill pan. Let cook for about 3 minutes until lightly golden (this may take longer on a grill pan). Remove from the grill. Flip the dough over carefully and brush the other side with the remaining olive oil (note: If using a grill pan, you can leave the dough on the grill pan when completing this step). Spread the garlic evenly over the pizza and season with a little bit more salt and pepper. Sprinkle the cheese and then arrange the tomato slices. Return the dough to the grill (toppings side-up) and cook for another 3 minutes until the dough is golden on the bottom and the cheese is melted. Remove from the grill or pan and let stand for 2-3 minutes before slicing. For the topping, add the arugula to a mixing bowl. In a smaller bowl, whisk together the lemon juice, olive oil, honey, garlic powder, and salt and pepper. Toss the dressing with the arugula until well-mixed. Spoon about 1/4 cup of the arugula on top of each slice of pizza. Finish with a drizzle of balsamic vinegar if desired. Serve. Nutrition Information: Yield: about 3 Amount Per 开云体育: Calories: 468Total Fat: 22gSaturated Fat: 3.7gCholesterol: 5mgSodium: 262mgCarbohydrates: 56.5gFiber: 2.7gSugar: 3.4gProtein: 12.4g Source: Eat Drink Love ~~~~~ Rhonda in MO

ield: 2 servingsGrilled Salmon Orzo Bowls Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Grilled Salmon Orzo Bowls - Grilled salmon served over a bed of orzo, grilled corn, fresh sliced tomatoes and avocados, lemon, and basil - the best summer dinner! Ingredients 3/4 cup dry orzo 4 tablespoons extra virgin olive oil, divided 3/4 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder 2/3 pound salmon filet 1/2 yellow onion, finely diced 1 fresh corn on the cob 1/2 small avocado, sliced lemon slices fresh chopped basil Instructions Fill a medium pot with water and bring to a boil. Salt the water and add the dry orzo. Cook according to package directions. Drain and set aside. While the orzo cooks, pat the salmon dry and add to a shallow bowl. Drizzle over 1 tablespoon of the olive oil along with salt, paprika, and garlic powder. Stir to coat the salmon in the spices. Let sit for 10-15 minutes. Heat another tablespoon of the olive oil in a skillet over medium heat. Add the onion and saute for about 4 minutes or until translucent. Add the cooked orzo to the skillet and toss with the onions. Season to taste with salt and more olive oil if desired. Remove pan from the heat. Heat a grill pan over medium high heat. Brush the remaining tablespoon of olive oil over the corn. Add both the corn and salmon skin-side down to the grill pan. Turn the corn every 2-3 minutes until it is lightly charred all around. Grill the salmon for about 5 minutes, flip (gently remove skin if desired) and grill on the other side for another 4-5 minutes until salmon is cooked through. Remove from the grill pan and set aside. Divide the cooked orzo into two dinner bowls. Then slice the salmon into smaller pieces and divide amongst the two bowls. Hold up the corn on the cob over a cutting board and use a knife to shave off the corn kernels. Sprinkle on top of each bowl. Arrange the sliced tomatoes and avocado. Drizzle with fresh lemon juice, more olive oil, salt, and fresh chopped basil. Serve. Nutrition Information: Yield: 2 开云体育 Size: 1/2 Amount Per 开云体育: Calories: 789Total Fat: 49gSaturated Fat: 7gCholesterol: 109mgSodium: 966mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 46g Source: Eat Drink Love ~~~~~ Rhonda in MO