Grilling

21 Day Fix Approved: Eggplant Pizzas

21 Day Fix Grilled Eggplant Pizzas

 

These are SO easy and yummy! You could try them with any combination of toppings but this is what I did.

Ingredients:

1 large eggplant, sliced
2 large tomatoes, sliced
Provolone slices
Handful of fresh basil
1 small garlic clove
EVOO

Directions:

Slice the eggplants and lightly salt them. Lay them out on paper towels to drain for 30 minutes.

Meanwhile, prepare the sauce by processing basil, garlic, and a drizzle of EVOO in a food processor. Set aside.

Preheat grill pan and oven broiler.

Lightly brush the eggplant slices with EVOO. Grill the eggplants in a grill pan (or outdoor grill) for 2-3 minutes per side.

Top eggplant slices with basil mixture, provolone cheese and sliced tomato. Broil for a minute or two to melt the cheese.

For 21 Day Fixers: 1 green, 1 blue, and 1 tsp. Just be sure to divvy out your cheese so you don’t use too much!

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Sweet Potato Bacon Turkey Burgers with Chipotle Sauce

I love turkey burgers and there are so many ways to dress them up. This sweet, salty, and spicy combo was delish! 21 day fix approved!

21 Day Fix Sweet Potato Bacon Burger

 

Ingredients:

1 lb ground turkey
1 cup grated, uncooked sweet potato
6 slices turkey bacon, cooked and chopped
Salt & pepper
Sauce from canned chipotles in adobo
Greek yogurt

Directions:

Combine turkey, bacon, sweet potato, salt and pepper. Form into 6 patties. Cook until done.

Combine a small amount of chipotle sauce with greek yogurt, to taste. Serve burgers on bun with sauce.

21 day fix: 1 red, 1 yellow (if you cut the flat buns to fit the burgers than you shave off 1/4 which is made up by the sweet potato). You can count an additional amount of red for the Greek yogurt but I usually don’t since it is so negligible.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Grilled Indian Spiced Chicken with Tomato-Yogurt Sauce

I cannot believe it has been well over a week since I last posted. I have been so busy with work and life that I haven’t had time for things like grocery shopping or meal planning. But, things are beginning to calm down again. I have a couple leftover grilling posts from the end of the summer and then I cannot wait to get into fall foods like pumpkin bread and soups! We are also working on our upstairs bathroom renovation so I hope to have those before and after pictures up next month.
This is a delicious grilled chicken with a wonderful Indian tomato-yogurt sauce. Perfect for a fancy way to serve humdrum chicken over rice. The Indian flavors are warm and inviting mixed with the grilled chicken.

Ingredients:
Chicken
4 chicken breasts
1 1/2 tsp garam masala
Salt and pepper
Rice
1 1/2 cup brown rice
3 cups chicken broth
1 clove of garlic, minced
Sauce
1 tbsp olive oil
1/2 cup chopped onion
1 clove minced garlic
14 oz can crushed tomatoes
1 heaping tbsp garam masala
2/3 cup low-fat Greek yogurt
Salt and pepper, to taste
Cilantro, for garnish
Directions:
Make the rice by adding chicken broth, garlic, and rice to a pot and cooking according to the package directions.
Meanwhile, heat the grill to medium-high heat. Rub all sides of the chicken breasts with garam masala, salt and pepper. Grill the chicken on both sides until done. Transfer the cooked chicken from the grill to a plate and cover loosely with foil while you make the sauce.
To make the sauce, begin by heating the oil over medium heat and then add the onions. Saute for about 5 minutes until just beginning to brown. Add the garlic and stir, cooking for 1 minute longer. Reduce the heat to medium-low and add the tomatoes and garam masala. Stir occasionally until heated through. Add yogurt and remove from heat.
Serve the chicken over the rice and top with the sauce. Garnish with fresh cilantro.

Adapted from Confections of a Foodie Bride.

 

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Grilled Italian Vegetables with Pasta

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.
Ingredients:
1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups green onions (about 2 bunches), sliced into 3-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked)
1/4 cup grated fresh Parmesan cheese
Directions:
(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.
Prepare grill.
Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.
Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.
In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.
Servings: 6
Calories: 333
Adapted from Cooking Light.
 

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Grilled Flank Steak and Vegetable Fajitas

I love Tex-Mex and these grilled fajitas hit the spot! I love the chipotle flavored salsa that’s used in the marinade and as a topping. We also topped our with some feta cheese, queso blanco would also be great.
Ingredients:
1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 (1 pound) flank steak, trimmed
4 (1/4-inch-thick) slices red onion
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa, for serving 
2 tablespoons minced fresh cilantro, for garnish
Directions:Combine the salsa, lime juice, and garlic in a large zip lock bag. Add the flank steak, making sure that it is well coated with the marinade. Seal and allow to marinate in the refrigerator for at least 4 hours or overnight, if possible, turning occasionally.
When ready to cook, prepare grill.
Remove the steak from the bag and discard marinade. Place the steak and the vegetables on a grill rack coated with cooking spray. Cook steak for 7 minutes on each side or until cooked to the temperature of your choice. Cook the vegetables until they are slightly soft and charred on the edges.
When the steak is done, remove from grill and allow to rest for 5 minutes. Cut the steak diagonally across the grain into thin slices. Cut the peppers into thin strips and the onion slices in halves.
Warm the tortillas on the grill. Divide the steak, peppers, and onions evenly among the tortillas. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Roll up tortillas and serve.
Servings: 4
Calories: 547
Adapted from Cooking Light.

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Grilled Chicken with Roasted Tomatoes

The roasted tomato and caper mixture in this recipe is a perfect complement to grilled chicken. The recipe calls for chicken thighs but breasts would work equally as well. Top this off with a squeeze of lemon for a flavorful and healthy summer meal!
Ingredients:
Chicken
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Tomatoes
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper  
Directions:
 Preheat oven to 425 and prepare the grill.
Combine the first 4 chicken ingredients in a large zip lock bag. Add the chicken, seal, and toss to coat. Allow to marinate in the refrigerator for 15 minutes, turning the bag occasionally.
While the chicken is marinating, prepare the tomatoes. Combine tomatoes and the olive oil in an 8-inch square baking dish, tossing gently to coat. Bake in a 425 degree oven for 18 minutes or until tomatoes are tender.
While the tomatoes are roasting, remove the chicken from the bag and discard marinade. Sprinkle chicken with salt and pepper. Place on grill rack coated with cooking spray and grill 5 minutes on each side or until thoroughly cooked.
When tomatoes are finished roasting, remove them from the oven and place in a medium bowl. Add parsley, lemon zest and juice, capers, salt and pepper and stir gently to combine.
When chicken is fully cooked, remove from grill and serve topped with the tomato mixture.
Servings: 4
Calories: 194
Adapted from Cooking Light.

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Spicy Garlic Cashew Chicken

Mmm, this was was really good and super flavorful. The sauce is divine so make sure you reserve a decent amount from the marinade. I used 2 jalapenos and it wasn’t overly spicy, so don’t be afraid if you don’t like a lot of heat. Use 1 jalapeno and you will be fine!
Ingredients:
1 pound boneless, skinless chicken thighs
1 cup roasted (salted or unsalted) cashew nuts
1/2 cup roughly chopped cilantro (leaves and stems), plus more for garnish
1/4 cup grapeseed or olive oil
4 garlic cloves
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, stems removed, cut into chunks
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Kosher salt and freshly ground black pepper
Directions:
In a food processor or blender, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice and water. Blend to a smooth paste. Add salt and pepper to taste. Reserve and a third of the marinade to serve with the chicken. Refrigerate reserved marinade until ready to serve.
Add the remaining 2/3 marinade to a large ziplock bag. Sprinkle the chicken thighs with salt and pepper and place in the ziplock bag. Combine so that thighs are evenly coated with marinade. Place in the refrigerator to allow to marinate for several hours or overnight. Bring the chicken to room temperature before cooking.
When ready to cook, prepare grill. Remove chicken from marinade and place on grill. Grill, flipping, as needed, until golden and crisp. Serve with reserved marinade, lime wedges, and cilantro.
Recipe adapted from Simply Recipes.
 
Linked to Good Cheap Eats What’s On Your Plate.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Artichoke Stuffed Turkey Burgers

I warned you that there would be more burgers! I love artichokes so when I saw this recipe I bookmarked it but then never ended up making it. I was going through my old bookmarks and knew I had to try it this summer. We definitely enjoyed these and I ate the leftovers sans bun for lunch the next day.

Ingredients:
1 lb lean ground turkey
2 tbsps balsamic vinegar
1/4 medium sweet onion, diced finely
1 large pinch of garlic salt
Ground black pepper to taste
2 artichoke hearts, quartered
4 oz. aged fontina cheese, sliced into 4 – 1 oz. squares
4 whole wheat burger buns
Directions:
Prepare grill.
In a large bowl, combine turkey, balsamic vinegar, onion, garlic salt and pepper. Form into 8 equal size balls. Flatten into thin patties. Top 4 of the patties with 1 oz cheese and 2 artichoke heart quarters. Cover with remaining patties and seal edges.
Cook over medium heat until browned, about 8 minutes. Flip and cook until cooked through, an additional 8-10 minutes. Remove from heat, top with buns and desired toppings, serve.
Adapted from Proceed with Caution.
 
Linked to Prairie Story Recipe Swap Thursday and Ekat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

BBQ Chicken Kabobs

Kabobs are such an easy way to grill up meat and veggies so I have been grilling a lot of them this summer. These are really unique since they use bacon in the marinade. You can use chicken breasts or thighs, just change the cooking time to reflect which one you use. Do not use both on the same kabob since thighs need to cook longer.

Ingredients:
1 pound boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes
1 teaspoon kosher salt
1 teaspoon sweet paprika
2 teaspoons sugar
1 tablespoon smoked paprika
1 slice bacon, cooked and cut into 1/2-inch pieces
3 wooden skewers, soaked in water for an hour
1/2 cup barbecue sauce

Directions:
Place the chicken and salt in a large bowl and toss to coat. Cover with plastic wrap refrigerate for 30 minutes to an hour.
Prepare grill.
In a small bowl, combine sweet paprika, sugar, and smoked paprika. Process the bacon in a food processor until a smooth past forms, 30 to 45 seconds, scraping down bowl as needed. Add the bacon paste and spice mixture to the chicekn and toss until chicken is thouroughly coated. Thread the chicken onto the skewers.
Place the kabobs on the grill and cover. Turn kabobs one-quarter every 2-2.5 minutes until well browned and slightly charred, about 8 minutes for chicken breasts or 10 minutes for thighs. Brush the surface of the kabobs with barbecue sauce, flip, and cook until sauce is browned, about 1 minute. Repeat with the other side. Remove kabobs from grill and allow to rest for 5 minutes.
Serve with additional barbecue sauce, if desired.
Adapted from Mel’s Kitchen Cafe.

Linked to Good Cheap Eats What’s On Your Plate? and Remodelaholic Recipe Swap.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Grilled Chipotle Chicken Sandwich

This sandwich was super yummy! Spicy chicken with cool avocado, lettuce and tomato, perfect for a quick summer dinner (or lunch). You could add bacon on here, too, if you wanted. Because, you know, bacon makes everything better.

Ingredients:
2 large chicken breasts, cut in half and pounded to an even thickness
2 tbsp olive oil
1 small lime, juice only
1 clove garlic
2-3 canned chipotle peppers in Adobo sauce
1 tbsp Adobo sauce, from chipotle can
4 hamburger buns
4 slices of cheese
1 avocado, thinly sliced
Lettuce
Tomato, sliced
Mayonnaise
Directions:
Place the olive oil, lime juice, garlic, chipotle peppers and adobo sauce in a food processer and puree. Place the marinade and chicken breasts in a ziplock bag and allow to marinate for at least 30 minutes or overnight.
When ready to cook, prepare the grill. Remove chicken from marinade and grill until cooked through, about 5 minutes per side. Top the chicken breasts with cheese in the last minute of cooking.
Assemble the sandwiches with mayo, lettuce, tomato and avocado.
Makes 4 sandwiches.
Adapted from Macheesmo.

Linked to Home Sweet Farm Delectable Tuesday and Blessed with Grace TMTT

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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