Category Archives: spring

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Italian Grilled Chicken with Grilled Veggie Salad

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There’s just something that when the weather turns warm, it makes me want to grill something healthy on Sunday night.  I’ve usually overindulged over weekend, so by Sunday, I’m ready to rein it in for little while.  Plus when I cook something healthy on Sunday, I have a healthy lunch ready for Monday.  I’ve always liked chicken breast with Italian dressing seasoning sprinkled on it marinading in the mix, olive oil and vinegar, but what to do when you don’t have one of those little packets…. come up with your own!

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Sunday afternoon, I took olive oil, white vinegar, oregano leaves, garlic sliced up and salt and pepper and marinated the chicken breast in it for a few hours.  When I got ready to grill, I cut up zucchini, peppers, onion, garlic add a little olive oil, salt and pepper and popped them on the grill when I put the chicken on.

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While everything was grilling up I made a dressing similar to what I saw Clinton Kelly make on the Chew.  He did a mixture of mayo, lemon juice, garlic, salt and pepper.  I went with mayo, red wine vinegar, garlic, oregano, salt and pepper and this creamy dressing was beyond good.  I’d never used mayo for a salad dressing, I always use mustard, so it was a nice change that I’ll be using a lot in the future.

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Italian Grilled Chicken with Grill Veggie Salad

1 lb. chicken breast

3 TBSP. olive oil

3 TBSP. white vinegar

1 clove garlic, sliced

1 TBSP. oregano

Combine the above ingredients in a Ziploc bag along with a little salt and pepper and marinade for 3 or 4 hours.

Before grilling the chicken, cut up

1 medium zucchini

1 onion

1 bell pepper

2 cloves of garlic

Put veggies in a foil tray or tin foil tray, sprinkle with salt, pepper and drizzle a little olive oil on them.

On a medium hot grill add your chicken and veggies.  Cook everything 10 to 15 minutes or until the chicken is done.

Dressing for the veggies

1 TBSP. Red wine vinegar

1 TBSP. lite mayo

1 clove of garlic

1 tsp. oregano

salt and pepper

Combine in a jar and shake and pour over the warm veggies when they come off the grill.

Roasted Chicken with Sweet Potatoes

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This is one of my favorite, go to recipes. It’s simple, easy but special enough for company.  Two three ingredient recipes, all baked in the oven at the same time for a simple hands off dinner.

 

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Serve it up family style and there’s something for everyone, kids like the drumsticks there’s two, want dark meat you got thighs and the breast stays moist and delicious, plus usually we have enough for a leftover casserole or quesadillas the next night. And if you think you don’t like sweet potatoes like I did, try them this way and I guarantee you even the pickest eater will like them.

 

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They get all carmelly and crisp, the onions get nice and sweet, I could make a meal out just the potatoes, and for the most part this meal is very healthy for you, plus once you cut up the potatoes and dry and truss up your chicken, your work for the most part is done.  So you have an hour to an hour in half to do whatever needs doing.

Roasted Chicken with Roasted Sweet Potatoes

1 4 to 6 lbs. whole chicken

2 to 3 sweet potatoes

1 onion

1 clove of garlic

Rinse your chicken and throughly dry it, you want the skin to be as dry as possible so it can get nice and crispy, then place it in a cast iron skillet, roasting pan or baking sheet with a rack, salt and pepper your chicken.  Season with more salt than you think you’ll need.  Preheat your oven to 450 degrees and roast your chicken for 30 minutes.  While it’s roasting wash and chop your potatoes and dice your onion and garlic up.  On a large baking toss your garlic, potatoes and onion with a little oil and salt and pepper. When the chicken has been in the oven for 30 minutes, reduce the temperature to 425 degrees and put your potatoes in the oven with the chicken.  After about 20 minutes, stir your potatoes and cook them another 10 to 15 minutes until soft and carmelly. Check to see if the chicken is done. If you do a 4 lbs chicken it may be done now, if your chicken is bigger it may take up to another 20 to 30 minutes to finish cooking.  If it’s getting brown, you may want to tent the top with foil so it doesn’t over brown. Let your chicken rest a few minutes if you can before serving!

This recipe was shared at The Country Cooks Potluck Party

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Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

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Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party