Now that temperatures are starting to heat up here in California (sorry, East Coast), I’ve been craving meals that are fresh and light, as opposed to rich and comforting. One that I tried recently was this delicious Italian Chicken Bruschetta. Bruschetta, if you’ve never had it, is kinda like Italian salsa. It’s a simple blend of fresh tomatoes, basil and garlic. It is incredibly easy to make, but the flavor is wonderfully bright and complex. I decided to use it on top of some simple grilled chicken breasts, and the result was divine! You can grill your chicken, roast it, or pan fry it — whichever you prefer. The fresh bruschetta on top is the perfect complement. This is also magnificent as a sandwich with some fresh Italian bread and some creamy goat cheese – one of my most favorite sandwiches ever! The flavors are so bold and mouthwateringly good. So grab some tomatoes and basil, and give this chicken bruschetta recipe a try….you’ll be so glad you did!
My husband and I recently went tuna fishing with his parents. It wasn’t the best fishing trip. I don’t have the patience for fishing (it’s so boring), and the seas were a bit rough, so half of us got seasick. We also didn’t catch anything. What it did do, was give me the desire to have some grilled tuna. The first recipe I wanted to try was this one with mango salsa. Fish and fruit go well together since the fish is usually mild and the sweet and juicy fruit sets it off nicely. This is really wonderful and so simple to make. Just make sure you don’t over cook the tuna. It’s easy to do, and it’ll turn out really dry. The center of the tuna should be a little pink still. Give this tuna and mango salsa a try. It’s perfect for a date night with your significant other – add some grilled vegetables and you’ve got an elegant and delicious meal.
Whenever I decide to grill something, I always like to have as much of the meal grilled as possible. That means less dishes to do, and it also means that my husband will make the whole thing. These vegetable skewers are just the thing. They go so well with a simple grilled chicken breast and some grilled spicy potatoes tops of the meal. It’s important to marinate these vegetables, but I like to do that while I’m thawing the chicken breast and prepping the potatoes. While it’s possible to marinate these for up to 12 hours, I’m usually not organized enough to get that done. And since the veggies are basted with the leftover marinade while they’re being grilled, they are still just as tasty even when they’re only marinated for 30 minutes. You also get to have a whole bunch of vegetables for only 2 points plus!
Right now I’m loving ground turkey. It’s a much leaner option than ground pork or even ground beef. Not to mention it’s much more affordable right now compared to ground beef. These Asian burgers are just the way to use ground turkey. The burgers are simple and easy to mix up. Grilling them means a minimum of mess in the kitchen to clean up, as well as making them even more delicious (and making the neighbors jealous). Topping the burgers with the spicy Sriracha coleslaw creates a fabulous dimension to the burgers – it adds flavor, texture and color. If you’re not one to have spicy foods, try substituting the Sriracha for sweet chili sauce. It’ll be a very similar flavor, but much more mild. These burgers are great for dinner, but they’re also a wonderful recipe to make into sliders. Simply make 12 burgers instead of 4 and use mini buns (or cut regular buns in four). You’ll have a delicious and beautiful appetizer that’s perfect for your next get together.
Our garden hasn’t done great this year, but I’ve still enjoyed cooking with the produce we’ve gotten out of the garden. These delicious grilled lemon pepper vegetables are a wonderful side. The easiest way to make these is by using a grill pan, but you can also wrap them in aluminum foil to grill them. Or they can be baked or stir fried. They are bright and colorful – which is one of the (many) reasons why I love to add a side of vegetables to every meal. Vegetables are so easy to make in so many different ways. They add color and texture to the meal, not to mention flavor and nutrients. One of the best things about these vegetables is that you can change it up with whatever you happen to have on hand, they’ll be just as tasty.
I love to grill this time of year. Well, actually, I love to have my husband grill this time of year. The “dog days of August” might technically be over, but we’ve not quite gotten to fall here in the Midwest. It’s still hot and humid, so the last thing that I want to do is to heat up the house by using the oven. With these delicious chicken fajitas, I don’t have to. I like to double my seasonings, the marinate the chicken breast in the seasonings for about 30 minutes, just to add extra flavor. Then, while my husband grills the chicken breast, I saute the onions, peppers and garlic. The chicken and peppers can be served with a tortilla, but they’re just as good by themselves – not to mention you don’t have as many points. I like to serve my chicken fajitas with a side salad, and maybe some salsa too.
I love quick and simple meals that look beautiful and taste great. I also love meals that make use of foods that you can make ahead of time. Take the chicken breast in this pita, for example. You can grill a couple of extra chicken breasts one night and have lunch for the next couple of days. Or, just use leftover chopped chicken from a roasted chicken. It tastes the same, but make the meal that much quicker to prepare. Tzatziki sauce is a wonderful light and refreshing sauce that goes well on salads and in wraps. It’s easy to make ahead of time, and it’ll keep for a few days in the refrigerator. These Greek Chicken Pitas are wonderful for a weekday lunch or a quick supper. And they’re so tasty and beautiful – it’s a no brainer for your next meal.
Get a taste of the South with this sassy looking BBQ Peach Bourbon Chicken Recipe, submitted by Vicky Stroup! Grilled or smoked chicken breast and peaches, drizzled with good old fashioned bourbon – this dish is pure to delight. At just 3 Points + per serving, this dish keeps it super light. Thanks, Vicky, for sharing this gem with us!