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.