Red Skinned Potato Salad Recipe

Prep Time: 1 Hr  Ready In: 2 Hrs

Yield 12 servings

Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Nutritional Information
Amount Per Serving Calories: 430
Total Fat: 36.9g
Cholesterol: 133mg

Baked Beans Recipe

Prep Time: 15 Min  Cook Time: 1 Hr 15 Min  Ready In: 1 Hr 30 Min

Yield 10 servings

Ingredients
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3.To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
4.Cover and bake in preheated oven for 1 hour.

Nutritional Information
Amount Per Serving Calories: 365
Total Fat: 8.8g
Cholesterol: 12mg

Boilermaker Tailgate Chili Recipe

"This is a combination of many different tomato-based chili recipes."

Prep Time: 30 Min  Cook Time: 2 Hrs  Ready In: 2 Hrs 30 Min

Yield 12 Servings

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions
1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutritional Information
Amount Per Serving Calories: 600
Total Fat: 30.1g
Cholesterol: 70m

Mango Salsa Recipe

Prep Time: 15 Min  Ready In: 45 Min

Yield 8 servings

Ingredients
1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

Directions
1.In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 21
Total Fat: 0.1g
Cholesterol: 0mg

Spicy Oatmeal Raisin Cookies Recipe

Prep Time:  15 Min  Cook Time: 12 Min  Ready In: 50 Min

Yield 3 dozen

Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Nutritional Information
Amount Per Serving Calories: 144
Total Fat: 6.3g
Cholesterol: 19mg

Grilled Salmon II Recipe

Prep Time: 10 Min  Cook Time: 20 Min  Ready In: 6 Hrs 30 Min

Yield 4 servings

Ingredients
4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt

Directions
1.Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
2.Preheat barbecue or gas grill.
3.Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Nutritional Information
Amount Per Serving Calories: 233
Total Fat: 17.6g
Cholesterol: 44mg

Cashew Crusted Chicken Recipe

Prep Time: 20 Min  Cook Time: 20 Min  Ready In: 40 Min

Yield 4 servings

Ingredients
1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3.Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4.Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Nutritional Information
Amount Per Serving Calories: 547
Total Fat: 18.9g
Cholesterol: 67mg

Gyro Steak Salad (with Tzatziki dressing) Recipe

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 25 Min

Yield 4 servings

Ingredients
1 1/2 pounds skirt steak
1 1/2 cups Newman's Own® Herb & Roasted Garlic Marinade
1 1/2 cups plain non-fat yogurt
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons Newman's Own® Lighten Up® Light Lime Vinaigrette
1 large seedless cucumber, 1/2 grated for dressing, 1/2 cubed for salad
Pita breads or pockets, quartered
2 heads romaine lettuce, chopped
1/2 cup jarred roasted red peppers, chopped
1/2 cup halved Kalamata olives
1/2 red onion, thinly sliced
2 tomatoes, seeded and diced
1/2 cup crumbled feta cheese

Directions
1.Marinate steak with marinade for 30 minutes or longer. Heat indoor grill pan or outdoor grill over high heat.
2.Cucumber Lime Tzatziki dressing: In a bowl, stir together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.
3.Remove steak from marinade and discard marinade. Grill steak on one side until golden brown, about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. Brush pita triangles with olive oil then place on grill, watching closely, until golden brown.
4.In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!

Nutritional Information
Amount Per Serving Calories: 521
Total Fat: 18.1g
Cholesterol: 56mg

Twelve Minute Pasta Toss Recipe

Prep Time: 20 Min  Cook Time: 12 Min  Ready In: 32 Min

Yield 8 servings

Ingredients
16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese

Directions
1.Cook and drain pasta as directed.
2.While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
3.Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

Nutritional Information
Amount Per Serving Calories: 354
Total Fat: 9g
Cholesterol: 34mg

Brownie Frosting Recipe

Prep Time: 5 Min  Cook Time: 10 Min  Ready In: 15 Min

Yield 1 9x13-inch pan of brownies

Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract

Directions
1.Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

Nutritional Information Amount Per Serving Calories: 219
Total Fat: 10.1g
Cholesterol: 16mg

Scallops and Spinach over Pasta recipe

Prep Time: 30 Min  Cook Time: 30 Min  Ready In: 1 Hr

Yield 12 servings

Ingredients
12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
3.Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
4.Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutritional Information
Amount Per Serving Calories: 221
Total Fat: 2.5g
Cholesterol: 37mg

Slow Cooker Italian Beef for Sandwiches Recipe

"This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired."

Prep Time: 15 Min  Cook Time: 12 Hrs  Ready In: 12 Hrs 15 Min

Yield 10 servings

Ingredients
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions
1.Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2.Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutritional Information
Amount Per Serving Calories: 318
Total Fat: 15.8g
Cholesterol: 100mg

Greek Burgers Recipe

"The fresh flavors of a great Greek salad gone veggie burger."

Prep Time: 15 Min  Ready In: 15 Min

Yield 1 burger

Ingredients
2 tablespoons 50% less fat feta cheese
1 pint low-fat plain yogurt or low-fat plain Greek yogurt
2 teaspoons fresh parsley
1/8 teaspoon lemon peel
1/8 teaspoon bottled minced garlic
1 Morningstar Farms® Grillers® Original
1 whole wheat or multi-grain hamburger bun
2 thin slices cucumber
1 thin slice red onion
1 1/2 teaspoons black olives

Directions

1.In a small bowl stir together feta cheese, yogurt, parsley, lemon peel and garlic. Cover and refrigerate until serving time.
2.Cook veggie burger according to package directions. Serve veggie burger on bun topped with yogurt mixture, cucumber, onion and olives.

Amount Per Serving Calories: 623
Total Fat: 20g
Cholesterol: 41mg

Butterscotch Oatmeal Recipe

"No need to top this with sugar afterwards. Good with or without milk."

Prep Time: 5 Min  Cook Time: 10 Min  Ready In: 15 Min

Yield 3 servings

Ingredients
1 egg, beaten
1 3/4 cups milk
1/2 cup packed brown sugar
1 cup rolled oats
2 tablespoons butter

Directions
1.In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

Nutritional Information
Amount Per Serving Calories: 357
Total Fat: 13.9g
Cholesterol: 102mg

Spinach and Feta Turkey Burgers Recipe

"These are a big hit in the summertime when everyone is tired of the same old hamburgers and hot dogs. Serve with or without buns and your favorite condiments."

Prep Time: 20 Min  Cook Time: 15 Min  Ready In: 35 Min

Yield 8 turkey burgers

Ingredients
2 eggs, beaten
2 cloves garlic, minced
4 ounces feta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 pounds ground turkey

Directions
1.Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
3.Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

Nutritional Information
Amount Per Serving Calories: 259
Total Fat: 15.2g
Cholesterol: 150mg

Cedar Planked Salmon Recipe

"I like to serve with an Asian inspired rice and roasted asparagus."

Prep Time: 15 Min  Cook Time: 20 Min  Ready In: 35 Min

Yield 6 servings

Ingredients
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions
1.Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2.In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3.Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4.Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutritional Information
Amount Per Serving Calories: 678
Total Fat: 45.8g
Cholesterol: 179mg

Rotisserie Chicken Recipe

"It's perfect as the main dish of a simple meal with French fries and cole slaw."

Prep Time: 15 Min  Cook Time: 1 Hr 30 Min  Ready In: 1 Hr 45 Min

Yield 6 servings

Ingredients
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Directions
1.Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2.During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3.Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Nutritional Information
Amount Per Serving Calories: 560
Total Fat: 42g
Cholesterol: 191mg

Grilled Venison Backstrap Recipe

"Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."

Cook Time: 20 Min  Ready In: 20 Min

Yield 4 Servings

Ingredients
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Directions
1.Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2.Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3.Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Grilled Lamb with Brown Sugar Glaze Recipe

"Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour."

Prep Time: 15 Min  Cook Time: 10 Min  Ready In: 1 Hr 25 Min

Yield 4 servings

Ingredients
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

Directions
1.In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
2.Preheat grill for high heat.
3.Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutritional Information

Amount Per Serving Calories: 241
Total Fat: 13.1g
Cholesterol: 56mg

Out of this World Turkey Brine Recipe

"This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."

Yield 12 Servings

Ingredients
2 gallons water
1 1/2 cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

Directions
1.In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Amazing Whisky Grilled Baby Back Ribs Recipe

Prep Time: 20 Min  Cook Time: 2 Hrs 40 Min  Ready In: 3Hrs

Yield 4 servings

Ingredients
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Directions
1.Preheat oven to 300 degree F (150 degrees C).
2.Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3.Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4.Preheat an outdoor grill for high heat.
5.Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutritional Information
Amount Per Serving Calories: 1043
Total Fat: 68.5g
Cholesterol: 234mg

Grilled Veggie Sandwich Recipe

Prep Time: 30 Min  Cook Time: 20 Min  Ready In: 50 Min

Yield 4 servings

Ingredients
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Directions
1.In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.Preheat the grill for high heat.
3.Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4.Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutritional Information
Amount Per Serving Calories: 393
Total Fat: 23.8g
Cholesterol: 22mg

Marinated Grilled Shrimp Recipes

"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it."

Prep Time: 15 Min  Cook Time: 6 Min  Ready In: 55 Min

Yield 6 servings

Ingredients
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Amount Per Serving Calories: 273
Total Fat: 14.7g
Cholesterol: 230mg

Grilled Salmon Recipe

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.":

Prep Time: 15 Min  Cook Time: 16 Min  Ready In: 2 Hrs 31 Min


Yield 6 servings

Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions
1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Amount Per Serving Calories: 318
Total Fat: 20.1g
Cholesterol: 56mg

Cumin Turkey Burgers Recipe

"These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick! Ground chicken also works great if you want to substitute the turkey."

Prep Time: 20 Min  Cook Time: 10 Min  Ready In: 30 Min

Yield 6 burgers

Ingredients
1 egg
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 cup dry bread crumbs
1 1/2 pounds ground turkey
6 hamburger buns, split and toasted

Directions
1.Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties.
2.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3.Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.

Nutritional Information

Amount Per Serving Calories: 370
Total Fat: 14.5g
Cholesterol: 119mg

Indian Barbeque Chicken recipe

"Marinate the chicken overnight for a deliciously flavorful and tender chicken dish. This is an adaptation of Tandoori style chicken, minus the red coloring."

Prep Time: 15 Min  Cook Time: 45 Min  Ready In: 9 Hrs

Yield 6 servings

Ingredients
3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

Directions
1.Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
2.Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
3.Preheat grill for medium heat.
4.Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

Footnotes
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary. Approximate Grilling Times for Chicken and Poultry

Nutritional Information
Amount Per Serving Calories: 368
Total Fat: 19.5g
Cholesterol: 102mg

Indian Tandoori Chicken Recipe

Prep Time: 25 Min  Cook Time: 20 Min  Ready In: 1 Day 45 Min

Yield 4 servings

Ingredients
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Directions
1.Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2.In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3.Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Footnotes
Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander. This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done). Approximate Grilling Times for Chicken and Poultry

Nutritional Information
Amount Per Serving Calories: 356
Total Fat: 18.8g
Cholesterol: 102mg

Quinoa Tabbouleh Recipe

Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 30 Min

Yield 4 servings

Ingredients

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions

1.In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Footnotes

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Nutritional Information

Amount Per Serving Calories: 354
Total Fat: 16.6g
Cholesterol: 0mg