Grilled Turkey Tenderloins

My husband is the grill master!  It is one of the reasons I get excited about warmer weather.  I beg him to grill for us most weekends.  This grilled turkey is amazing!  Seriously, you won't want to eat turkey prepared any other way!  So, so good!  We always double this recipe.  Who doesn't love delicious leftovers?!

The picture is a double recipe (four small tenderloins) but the recipe is for a single recipe (two small tenderloins).

Grilled Turkey Tenderloins

2 turkey tenderloins (about 2 pounds)
1 T minced garlic
1 t black pepper
1 T plus 1 t Worcestershire sauce*
2 T brown sugar
1 t salt
2 T vegetable oil

Mix all ingredients in a large ziplock bag.  Add tenderloins and marinate in the refriderator for at least 6 hours up to overnight.

In our kamado style smoker and convection grill, he preheated the temperature to 400 ^oF and cooked for about about 25 minutes or until the internal temperature reaches 170-175 ^oF.

* For those on a gluten-free diet, we recommend Lea & Perrins Worcestershire Sauce.

Roasted Sausage and Summer Vegetables

I love fresh summer vegetables.  I don't grow them myself, but my local grocery store does a good job of stocking locally grown produce this time of year.  I always try to be sure to incorporate some into my menu.  I especially love the summer zucchini and squash.  There are several recipes similar to this one floating around.  I made this one similar to how I like to roast my vegetables in my other recipes.  It turned out really well.  I debated on how much oil to use.  This time I used ¹/₃ cup.  I think I may try reducing that to ¼ cup the next time I make it.  That may depend on your own taste.  This recipe is a good, quick recipe that we all need during the busy back to school season!

Roasted Sausage and Summer Vegetables

2 13 oz packages of turkey kielbasa, sliced*

2 medium zucchini, quartered and sliced

2 medium yellow squash, quartered and sliced

1 sweet onion, cubed

1 orange bell pepper, cubed

6 cloves of garlic, minced

2 t seasoned salt*

1 t pepper

1 t Italian blend seasoning

¼ - ¹/₃ c extra virgin olive oil

Preheat oven to 425^o.  After slicing and chopping, place sausage and vegetables in a large bowl.  Sprinkle with garlic and spices.  Drizzle with oil.  With a large spoon, gently mix until oil and spices are evenly coated.  Line two large rimmed baking sheets with parchment paper.  Spread sausage and vegetable mixture evenly on pans.  Place both pans in preheated oven.  (The pans can be placed on two different oven racks.)  Bake for about 30-45 minutes.  While cooking, stirring once or twice and rotate pans to roast evenly.  Serve with your favorite couscous*, quinoa or rice.

*These items could contain gluten.  If you have a gluten allergy, check the labels carefully or use a safe substitute.  

Quick and Easy Paella

This recipe is from my sister-in-law.  I can't really take any credit for it.  Her mom used to make something similar when she was growing up.  Paella isn't typically kid-friendly fare.  But this simpler quick version is a little more kid-friendly.

I usually make this with one package of the frozen seafood blend (shrimp, scallops and calamari) at Trader Joe's.  It is such a good deal!  One of my kids in particular doesn't like the calamari in the mix but loves shrimp.  Next time I make it, I may make it with just shrimp to make for a happier meal time.  ;)

For the rice, I like Vigo Saffron Yellow Rice.  According to several sources it is gluten-free.  But if you are particularly sensitive, please verify.

Quick and Easy Paella

1 package yellow saffron rice
1 lb seafood mix (thawed if previously frozen)
1/2 T olive oil
1/2 T butter
salt and pepper, to taste
frozen peas

Thaw the seafood prior to beginning, if previously frozen.  Cook rice according to package directions.  Also, cook peas according to package directions.  Be careful to not overcook or they will be mushy.  While rice is cooking, heat oil and butter in a skillet.  Add seafood and saute until cooked through, season with salt and pepper.  Sometimes excess moisture will cook out of the seafood from being frozen, spoon out while cooking so the seafood maintains a nice texture.  To serve spoon rice onto a plate, top with seafood and sprinkle with peas.

Southwest Barbecue Chicken

We have been trying to grill most weekend, even during the winter months.  It has been wonderful!  I love grilled food and it makes excellent leftovers!  Mmmmm.

This recipe came out of my husband's favorite grilling book.  I think a friend recommended it to him.  If you are looking for a good one, check it the link below.  The recipe below is one-third of the the one in the book.  We adjusted it for the amount of chicken we were cooking so we wouldn't have to store the leftover spice mix that would likely get lost in the cabinet.  We also added some more specific instructions.

 Try the grilled chicken cut up with some southwest tossed salad!

Southwest Barbecue Chicken

Recipe credit:  Wild Willy's Number One-derful Rub 

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison

¼ c paprika

2 T black pepper

1T salt

1T sugar

2 t chili powder

2 t garlic

2 t onion

1 t cayenne (optional)

½ c vegetable oil

Mix vegetable oil and spices in a resealable plastic bag.  Place chicken into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken from marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF. 

Blackened Tilapia

I am so glad my kids will eat fish.  It cooks up pretty quick and is a great source of lean protein.  I looked up several recipes for blackened tilapia.  Blackened Tilapia on the blog Like Mother Like Daughter is the recipe I got the most inspiration from.  Enjoy!

Blackened Tilapia
Inspired by:  Blackened Tilapia on the blog Like Mother Like Daughter

2 T chili powder
2 T paprika
2 t black pepper
1 t onion powder
1 t garlic powder
1 t dried oregano
1 t dried thyme
1-2 t brown sugar
1 t salt
1 t cayenne (optional)
2 pounds of tilapia
olive oil to grease your skillet

Mix all the spices in a rimmed plate.  I like to use a glass pie plate.  Rinse and pat dry your thawed tilapia.  Press one side of the tilapia onto the spice mixture.  Turn over and press again until both sides have a thin coating of spice.  For best results, cover with plastic wrap and put into your fridge about a hour.  I have skipped this step and the fish still cooks up great.  Preheat 1 to 2 TBSP olive oil at a time in a large frying pan on medium high heat.  Place your tilapia in pan and fry 3-4 minutes on each side, or until fish is cooked throughout and flakes easily with a fork.

Grilled Chicken Fajitas

We haven't let the cooler temperatures stop us from grilling this year.  My husband has made these fajitas a couple of times this month because they were such a big hit.  Plus, he was adjusting this recipe and wanted to make a few changes. We put our chicken on warm tortillas and topped them with sauteed onions and shredded cheese.  If you are are on a gluten-free diet, try corn tortillas.  Yum!

Grilled Chicken Fajitas

Inspired by:  Easy Chicken Fajita Marinade at allrecipes.com

½ c vegetable oil

¼ c lime juice

2 T honey

2 T chili powder

2 T garlic powder

1 T ground black pepper
1 t salt

½ t paprika

3 pounds skinless, boneless chicken breasts, cut into strips

Mix vegetable oil, lime juice, honey and spices in a resealable plastic bag.  Place chicken strips into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken strips from marinade; discard remaining marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a komodo style smoker and convection grill.  These aren’t extremely common.  But if you do have one, set the dome temperature to 370 ^oF.  Cook on each side for about 5 minutes per side (assuming you precut the chicken into strips) or until the internal temperature of the chicken is more than 160 ^oF. 

Kielbasa and White Bean Stew {Slow-cooker}

For lunch, I all too often end up eating some of the quick kid favorites I keep on hand for lunches at school and home.  I decided I needed some quick, healthier options for myself.  I was on the look out for some kind of soup that would freeze well.  I found this one on Pinterest.  It is easy to prepare.  You just toss it all in the slow-cooker with very little prep work.  Then I split it up into individual freezer containers.  It thaws well in the microwave and is quite filling.  This is a great lunch for a cold winter day.  This recipe is a keeper!

Notes:  I made this with turkey sausage, as suggested.  For dairy-free, omit Parmesan cheese.  For gluten-free, make sure your sausage and chicken broth are gluten-free.

Slow-cooker Kielbasa and White Bean Stew with Tomatoes and Spinach - Click to link to recipe.

Bolognese Sauce {Slow-cooker}

This is delicious!  It is perfect for a cool January day.  This recipe as a little more prep work than most of my other slow-cooker recipes.  So, I did all of the prep at night and let it cook all night.  The next morning, I put it in the fridge.  At dinner time, I cooked up some pasta and just reheated the sauce at dinner time.  So good!

Slow-Cooked Bolognese Sauce - Click to link to recipe.

Gluten-free notes:  Make sure the tomato paste you use is gluten-free.

Chewy Chocolate Chip Granola Bars

I have been making these granola bars for my kid's lunches.  I make them into a 9x13 pan, cut them into about 24 bars, put them into individual baggies and put them in the freezer.  I always pack lunches the night before.  The frozen granola bar is thawed in plenty of time for lunch.  They actually thaw in about 10 minutes.  Sometimes, I put some out before I run out to pick up the kids and they are thawed in time for lunch.  My kids love these granola bars.  I think they have less sugar and far less additives than the grocery store varieties.  Enjoy!!

Chewy Chocolate Chip Granola Bars

Adapted from Chewy Chocolate Chip Granola Bars {CopycatQuaker} at Lovely Little Kitchen

4 c old fashioned oats* 

½ c unsalted butter

1/2 c brown sugar, packed

2/3 c honey

1 t vanilla* 

4 cups puffed rice cereal* 

1/2 c mini chocolate chips

Preheat the oven to 350^o.  Spread out the old fashioned oats on a baking sheet.  Toast the oats in the preheated oven for 3-5 minutes, or until fragrant to enhance the flavor. 

Line a 9x13 pan with parchment paper or spray with cooking spray.  Using the parchment paper will make them easier to remove and cut into bars later. 

In a sauce pan, melt butter, brown sugar, and honey over medium heat, stirring until the sugar is dissolved.  Bring to a slight simmer for a 1-2 minutes.   Remove from heat, cooling slightly.  Then mix in vanilla.  In a large bowl, combine the toasted oats and puffed rice cereal.  Pour the slightly cooled honey mixture over the oat mixture, stirring to coat.

Pour the mixture into the prepared pan, pressing firmly.  Sprinkle with chocolate chips and press into granola slightly.  Chill for about one hour prior to cutting.  Put each cut granola bars into individual small baggies.  Put the individual bags into a large freezer bag and freeze until ready to use.  Set out for about 10 minutes before eating. 

*Gluten-free notes:

– Oats are often processed on the same equipment as wheat and other gluten.  You can buy certified gluten-free oats. 

– Vanilla can contain gluten.  I use McCormick pure vanilla extract.

– Rice Krispie has a gluten-free option, as do some other brands.

Sauteed Brussels Sprouts

I have always wanted to like Brussels Sprouts but never really have.  Until, I had them raw in a salad and liked them.  I thought there just had to be a way to cook them that actually tasted good.  Then my friend sauteed them for me!  Finally, a delicious way to eat Brussels Sprouts!  My friend just used butter, salt and pepper.  I did half butter and half olive oil. This gives you the same buttery flavor with less unhealthy fats and cholesterol.  It is also less likely to scorch with a little oil mixed in.  I made these with our Thanksgiving feast!

Sauteed Brussels Sprouts

1/2 T butter*
1/2 T olive oil
9 oz package shredded Brussels Sprouts
Salt & Pepper, to taste

Heat oil and butter until butter melts.  Add Brussels sprouts, salt and pepper and sautee about 5-6 minutes on medium heat until soften.  Serve immediately.

*If you have a dairy allergy, omit butter and double olive oil.

Hobo Dinners

Do you need a quick weeknight dinner?  Try these!  I think they are a great cool weather food.  You could even prepare them the night before or in the morning before work.  Then you just have to put them in the oven when you get home.  Can't beat that!

If you like this recipe, you may also like Meat, Potatoes and Green Beans (EF, DF, GF).

Hobo Dinners - click to link to recipe.

Allergen notes:  These could easily be made dairy free by using a non-dairy margarine in place of the butter.

Mexican Zucchini

Do you need a quick meal on a busy school night before you race off for your kids' activities?  Try this one!  It is pretty healthy, too.  I liked it as is, but I also served it over seasoned Spanish rice.

Mexican Zucchini and Beef - click to link to recipe.

Mojo-Marinated Pork Roast

As promised from my last post, Pork Cubanos, here is the post for the pork roast that the recipe refers to.  It is actually on the same link as the prior post but further down on the page.

I am kind of weird.  I love fruit.  I love fruity desserts.  But I generally don't love fruit flavors with my meat.  But because I really wanted to try the authentic recipe used in the Chef movie to make my cubanos (see prior post), I gave this recipe a try.  Considering I don't normally like fruity meats, this recipe was really good.  I used two pork tenderloins that I got on sale.  We ate pork roast with some beans and rice the first night and made the sandwiches the second night with the leftovers.  But when you put this same roast on the sandwiches, it doesn't taste fruity at all.  Maybe the pickles and mustard perfectly complement the orange in the meat.

We liked the roast but next time, we will just go straight to the sandwiches and skip eating it any other way!  I did love the Cuban black beans and rice recipe I found.  I will post that one next!

Mojo-Marinated Pork Roast - Click to link to the recipe.

Meal Replacement Smoothies

So, I got a NutriBullet this summer.  I am really not trying to promote any particular brand, as I know there are several completing ones on the market.  My aunt just recommended this particular one to me.  I LOVE it!!  

I have been playing around with various smoothie combinations.  I have been drinking them for breakfast, and sometimes even lunch.  I have been trying to pack them with protein to use for meal replacement.  It is allowing me to keep better tabs on my total caloric intake for the day, while staying full and I feel great!  Sometimes, I actually prefer a smoothie over some of my favorite breakfast or lunch meals.  

I also make some for the kids to have with their meals.  They are growing like weeds and can use all of the muscle building protein they can get.  I also put some leafy greens in their smoothies.  They drank them for several days before my oldest said, "Hey, are you putting salad in the smoothies?"  Haha!  

Here is a variation of my go to favorite right now.  I think this smoothie has about 320 calories, 7g of fat, 47g carbohydrates, 10 g fiber and 20 g protein (per my fitness pal ap).  It is also a good source of vitamin A, vitamin C and calcium.  I am not a nutritionist so don't hold me to those numbers.  ;)

Strawberry Banana Spinach Smoothie

1 c loosely packed fresh spinach

1/2 fresh banana (sliced)

4 medium strawberries (sliced)

1/3 c plain Greek yogurt

2/3 c skim milk (or milk of your choice)

6 raw almonds (unsalted)

1 T old fashioned oats*

1 T chia seeds

1 t honey

little bit of crushed ice

 Put all ingredients in the cup and blend!  Drink immediately.
*If you are on a gluten-free diet, be sure to use gluten-free oats or omit.

Notes:  Other variations I really liked: 

-Replace spinach with kale or a kale/spinach blend

-Replace the almonds with 4 pecan halves

-Replace skim milk with soy or almond milk

-Omit strawberries (don't always have some)
-Replace the strawberries with about 6 grapes
-Replace the strawberries with about 4 cubes of pineapple

-Replace fruit with half of a large sliced peach (remove pit and leave peel on)
-Replace fruit with cucumber and melon

-Sometimes I omit the oats, especially if I have been eat a lot of other carbs that day.

Cheesesteaks

Simple.  Quick.  Delicious.  You have to try these.  My husband loved them.  We have made this recipe a few times for a quick weekend meal during our busy summer months.

I found some frozen very thinly sliced sirloin at my local wholesale food store.  I actually made these with that meat from frozen.  It cooked up surprisingly quick to have been cooked from frozen.  I think I will start keeping that meat on hand for a quick dinner.

Cheesesteaks

1 lb steak, trimmed and thinly sliced

½ bell pepper sliced

½ onion sliced

1 T olive oil

2 cloves garlic, crushed

2 T Worcestershire sauce

4 slices Provolone cheese

Cook steak, until browned in a nonstick skillet.  Remove steak from skillet and drain on paper towels.  Sauté veggies in 1T of steak grease OR in 1T olive oil, until tender and onion starts to be translucent.  Then add garlic and sauté another minute.  Return the meat to the pan with the vegetables, add Worcestershire sauce and sauté until browned.  Separate meat mixture into four sections in the pan.  Top with cheese slices and keep pan on warm until cheese starts to melt.  Spoon onto warm hoagie rolls.

Makes 4 sandwiches

Allergen notes:  If making dairy-free, make sure your choice of bread is dairy-free and omit cheese or use a dairy-free alternative.  If making gluten-free, make sure your Worcestershire sauce and bread are gluten free.

Zucchini and Corn

This is the side dish I made to go with the Mexican Picadillo from my last post.  I thought it was really good together and I will for sure be making both recipes again.  I also like that this recipe uses fresh summer produce!

Zucchini & Corn - Click to link to recipe.  To make dairy-free, simply omit the Parmesan cheese.

Mexican Picadillo

You have to try this!  It is so good.  My kids also really liked it.

The only note I have on the recipe is that it took me longer than the recipe stated to cook it.  My potatoes still were not tender after the recommended time.  I ended up covering mine to get them tender.  Next time, I will cover it to cook until the potatoes are tender then remove the lid until the excess moisture is reduced.  If you are on a gluten-free diet, make sure the beef broth/stock you use is gluten-free.

If you like this recipe, you may also like Meat Potatoes & Green Beans (EF, DF, GF).

Mexican Picadillo - Click to link to recipe.

Chef Salad

Another salad that is interesting and tasty enough for a manly man!  My husband loved this chef salad.  I know you all probably don't really need a recipe for salad, but I always find it helpful to see salad recipes to inspire me!  So, I thought I would share.

Chef Salad

2 c Mixed greens

½-1 c Cooked ham cubes*

¼ c Carrot, shredded

¼ c Cheese, shredded 

¼ c Black olives, sliced

½ c English cucumber, sliced and quartered

½ c Grape tomatoes, cut in half

1-2 T Ranch (We like Wishbone Ranch, which is egg-free and gluten-free.)

In a large bowl, combined desired amount of each ingredient, omit some, add others, depending on your tastes.  I find that if you add a little dressing and mix it into the salad, then you can get away with using a lot less dressing.

The quantities I listed above are great for one large salad.  According to my calorie counting ap, it is only about 400-600 calories.  That is not bad at all for a filling, delicious lunch.

*The first time I made this salad, I used leftover ham that we had in the freezer from our Easter dinner.  I have also bought packaged cubed ham from the grocery store.  I like to sear my ham in a skillet to brown it up a little, which enhances the flavor and dries up any excess moisture on your ham pieces.  You don’t need to add oil or anything to the pan.  If you are on a gluten-free diet, make sure your ham is gluten-free.

Roasted Fingerling Potatoes

Happy Memorial Day!  Here is a quick and easy recipe for Roasted Fingerling Potatoes.  My kids at them like french fries, but they are fancy enough for company!

Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes

1-2 T olive oil

½ t seasoned salt

½ t freshly ground black pepper

Preheat oven to 425^o.  Wash and dry potatoes.  Cut potatoes in half.  Cut the larger ones in fourths, so the potatoes are all about the same size.  Line a cookie sheet with foil.  Spread oil over foil.  Place potatoes in a single layer over oil.  Sprinkle with salt and pepper.  Bake in preheated oven for 15 minutes.  Turn over potatotes and bake 10 minutes.  Turn again and bake an additional 10 minutes or until desired texture. 

Chicken Fiesta Salad

In our continual attempts to try to eat healthier, my husband and I are trying to eat more salads.  But for him to really be on board with that, I need to keep them somewhat interesting and tasty!  He loved this Fiesta Salad.  I know you all probably don't really need a recipe for salad, but I always find it helpful to see salad recipes to inspire me!  So, I thought I would share.

Chicken Fiesta Salad

Mixed greens

Chicken, shredded (I used rotisserie chicken.)

Easy Corn Black Bean Salsa

Carrot, shredded

Cheese, shredded 

Black olives, sliced

Ranch (We like Wishbone Ranch and Chipotle Ranch.  They are egg-free and gluten-free.)

In a large bowl, combined desired amount of each ingredient, omit some, add others, depending on your tastes.  I find that if you add a little dressing and mix it into the salad, then you can get away with using a lot less dressing.