Pesto Chicken Skewers

Pesto Chicken Skewers

Planning on going down the shore this memorial day weekend?  Then this is the perfect barbecue recipe to bring with you.  Kebabs scream summer, and what better way to really kick off the season than by eating them?

Ingredients:

• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmigiano Reggiano
• kosher salt and fresh pepper to taste
• 3 tbsp olive oil
• 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
• 24 cherry tomatoes
• 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers

It's BBQ season!!  To kick off your first barbecue, try something new like this modern twist on a classic American favorite.

Ingredients:

• 4 portobello mushroom caps
• 2 tbsp balsamic vinegar
• 1 tbsp low sodium soy sauce
• 1 tablespoons olive oil
• 1 tbsp chopped rosemary
• 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
• 4 thick slices red onion
• 4 oz reduced fat Swiss, sliced thin (Alpine lace)
• 4 thin slices tomato
• 1/2 avocado, sliced thin
• baby spinach
• 4 whole wheat low calorie buns (I used Martin)

Directions:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently. 

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Frozen Hot Chocolate

Frozen Hot Chocolate

Craving the delectable taste of hot chocolate on a hot summer night?  Look no further... Frozen hot chocolate combines the best of both worlds.  Creating a mix of a cool, refreshing sensation with the classic delicious taste of hot chocolate, you'll be transported back to a chilly winter night.

Feel free to add a touch of peppermint extract too!

Ingredients:

• 1 1/2 cups fat free milk
• 1 cup ice
• 4 tbsp Chocolate Malt Flavor
• 1 tbsp unsweetened cocoa powder
• 2 tbsp fat free whipped topping (optional)
• drop of peppermint extract (optional)

Directions:

Pour the milk and ice into your blender. Add in the ovaltine, cocoa powder, and whipped topping (optional – you could also leave this for the top instead).

Blend  3-4 minutes until the ice is completely chopped and the mixture is thick and icy.

Pour into two glasses, and serve immediately.

Lemon Bars

Lemon Bars

As the temperature starts to increase, and we all are looking for that perfect refreshing sweet, I think I have finally found the one.  These lemon bars are light and the perfect snack for any summer day!

 

Sweet and Tangy...

The only problem with these lemon bars is you won't want to stop eating them!

Ingredients:


  For the crust:

• 6 tbsp white whole wheat flour
• 6 tbsp all purpose flour
• 1/3 cup light brown sugar (not packed)
• 3 tbsp cornstarch
• 2 tsp grated lemon zest
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter, cut into bits and chilled
• 1 tbsp fat free Greek yogurt

For the filling:

• 1/2 cup honey
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 2 tbsp white whole wheat flour
• 1/8 teaspoon kosher salt
• 1 tsp grated lemon zest
• 5 tbsp fresh lemon juice
• 1 tbsp powdered sugar, for dusting on top

Directions:

Preheat the oven to 350° F.

Prepare an 8-inch square pan by lightly spraying the inside of the pan with baking spray before lining it with 2 long sheets of aluminum foil folded to fit inside and placed perpendicular to each other in the pan.  This is so you can get the bars out after they are cooked, so don't skip this step.

Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares.  Spray the inside of the foil lined pan with baking spray.

For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.  Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer.

Bake until evenly browned about 20-22 minutes.  Cool the crust on a metal rack for at least 15 - 20 minutes.  Reduce the oven temperature to 325°F.

Prepare the filling by whisking together the eggs, honey, lemon zest, flour and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust.  Bake until filling is set, about 22 minutes.  Cool completely before lifting the bars out of the pan with the foil.  Cut into 9 squares and dust with confectioners sugar. 

Makes 9 bars.
Can be made a day ahead.

Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

It's strawberry season again...and if you love strawberries, like me, then this is a breakfast must!

Ingredients:


For the fruit filling:

• 2 1/2 cups strawberries, hulled and quartered

• 3/4 cup rhubarb, cut into 1/2-inch pieces

• 1 medium ripe banana, sliced thin

• 1 tbsp cornstarch

• 1/3 cup honey

For the Oats:

• 1 cup uncooked quick oats

• 1/3 cup slivered almonds

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• pinch of salt

• 1 tbsp honey

• 3/4 cup fat free milk

• 1 large egg

• 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.




Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.


In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  

In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  

Sprinkle the remaining almonds over the the top.


Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Spring Stir Fried Chicken

Spring Stir Fried Chicken

Ingredients:

For the sauce: 

• 1 tbsp low sodium soy sauce 
• 1 tbsp fresh lime juice
• 2 tbsp water
• 1 tsp cornstarch

For the Stir Fry:

• 1 lb skinless, boneless chicken breast, sliced thin
• salt, to taste
• 1 tbsp rice bran oil, or canola
• 2 tsp fresh garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup sugar snap peas
• 1 cup carrots, sliced diagonally
• scallions for garnish

Directions:

Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.

Photo courtesy of:  skinnytaste.com

Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Addthe sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cookanother 30 seconds to one minute. Serve immediately and top with fresh scallions.

Photo courtesy of: skinnytaste.com

Spaghetti Squash Lo Mein

Spaghetti Squash Lo Mein

Who doesn't love Chinese food?  Check out this change on classic Chinese:

Ingredients:

1 medium-sized spaghetti squash

1 bag of stir fry veggies

1/2 yellow onion, chopped

6 tbsp egg whites (or two whole eggs)

4 tbsp teriyaki sauce

1 tbsp rice vinegar

1/2 tbsp soy sauce

(Makes enough for approximately 3-4 meal-sized portions or 5-6 side dish portions)

 

Directions:

1. Cut spaghetti squash in half and remove all the seeds (if you can’t cut the squash because it’s too hard, you can bake it whole and remove the seeds after; I just think it’s easier to remove the seeds first so you don’t lose any of the spaghetti).

 

2. Bake the squash, face down, at 375 F, for 40-50 minutes. If you haven’t cooked spaghetti squash before, you’ll know it’s done because it’ll be easy to tear apart the spaghetti pieces.

 

3. Cook the stir fry veggies and sauté the onions (I used I Can’t Believe It’s Not Butter spray to sauté, but you can also use olive oil, coconut oil, etc). Let the veggies sit until the squash is done.

 

4. Once the squash is done, mix it in the pan with the veggies, adding in the teriyaki sauce, rice vinegar, and soy sauce.

5. Pour in the egg, quickly stirring so that it doesn’t bunch together.

 

 

6. Add any extras you may want (maybe some scallions, chicken, shrimp, or extra veggies).

 

Enjoy!!