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Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Grilled Fanned Potatoes

May 30, 2010 By The Recipe Mom Leave a Comment
potato

What You Need:

4 baking potatoes
2 onions, halved and sliced thin
4 tbsp of butter, cubed
1/4 C of celery, chopped fine
1 tsp salt
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp pepper

How to Make It:

Preheat the grill to medium high heat.
Slice the potatoes three quarters of the way through with slices that are 1/2 inch apart.
Fan out the potatoes carefully.
Lay each potato onto a piece of foil that will fold completely around the potato.
Place an onion slice between each slice in the potato.
Add a cube of butter into each potato slice.
Sprinkle the potatoes with the celery, salt, oregano, garlic powder and pepper.
Fold the foil tightly around each of the potatoes.
Lay the wrapped potatoes on the grill and cover the grill.
Grill for 40 minutes or until the potatoes are as tender as you like.

Makes 6 servings

These aren’t your everyday baked potatoes but they taste just as good. It’s the seasonings that makes them so delicious. To speed up the grilling time place the potatoes in the microwave for about 6 minutes to soften them slightly before slicing and adding all the extras.

Filed Under: Grilled, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Healthy Eggplant Pockets

August 7, 2009 By The Recipe Mom Leave a Comment
eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

Filed Under: Dinner Ideas, Grilled, Health Concious, Lunch Ideas, Recipes Tagged With: , , , , , , , , , , , ,

Grilled Carrot and Onion Salad

August 6, 2009 By The Recipe Mom Leave a Comment
carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Soups and Salads Tagged With: , , , , , , ,

Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Zucchini Pasta with Cheese

August 4, 2009 By The Recipe Mom Leave a Comment
zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , ,

Juicy Grilled Pineapple

August 3, 2009 By The Recipe Mom Leave a Comment

pineappleWhat You Need:

1 fresh pineapple

How to Make It:

The grill is prepared for a low fire.
Cut the crown and bottom off of the pineapple.
The sides are sliced down and the peel and eyes are removed.
Cut the pineapple into quarters and remove the core.
Slice each pineapple quarter into 1/2 inch thick slices.
Grill the pineapples slices on the grill rack for 15 minutes or until lightly browned, turning once.

Filed Under: Desserts, Grilled, Kid Friendly, Lunch Ideas, Recipes, Side Dishes, Snacks Tagged With: , , , , ,

Cabbage and Grilled Bean Burritos

August 1, 2009 By The Recipe Mom Leave a Comment
cabbage

cabbageWhat You Need:

1/3 C wheat berries
3 C of water
4 C green cabbage, grated fine
1/4 C onion, minced
2 carrots, grated fine
1 C mayonnaise
3 tbsp yellow mustard
1 tbsp extra virgin olive oil
1 onion, diced
1 (15 oz.) can of kidney beans, drained
2 tbsp barbecue sauce
1 tsp dried thyme
1 egg
1/2 C bread crumbs
1 tsp salt, divided
1/2 tsp pepper, divided
6 soft tortilla shells

How to Make It:

The wheat berries are rinsed and drained well.
Cover the wheat berries with water in a saucepan and bring to a rolling boil over high heat.
Reduce the heat to low, cover the pan and simmer 1 1/2 hours or until the berries are tender then drain the berries and set aside.
In a mixing bowl put the cabbage, carrots and minced onion and mix well.
Whisk together the mayonnaise, mustard, 1/2 tsp salt and 1/4 tsp of pepper in a small bowl.
Pour the mixture over the cabbage and toss to coat.
Cover and refrigerate until ready to serve.
In a skillet over medium heat put the oil and heat until it becomes hot.
In the hot oil stir in the diced onion and cook 5 minutes or until a golden brown.
Put the onion, beans, barbecue sauce, thyme and egg in a food processor and process until smooth.
Mix the smooth mixture into the wheat berries.
Add the bread crumbs and remaining salt and pepper to the wheat berries and blend well.
Form the mixture into 6 oblong burgers.
The grill is preheated to medium temperature.
Mist the burgers with a non stick cooking spray and grill for 10 minutes or until crisp, turning often.
Place the burgers on the tortilla shells.
Top each one burger with the cabbage mixture.
Roll the tortillas around each burger for form a burrito.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Filled Baked Apples

July 31, 2009 By The Recipe Mom Leave a Comment
red-apples

red-apples
What You Need:

4 large apples
1/4 C walnuts, chopped fine
1/4 C brown sugar
1 tsp ground cinnamon

How to Make It:

Heat the grill to very low temperature.
Cut 1/2 inch off the top of the apples and set aside.
Core the apples and peel them about 1/3 of the way down.
In a small bowl put the walnuts, brown sugar and cinnamon and mix together.
Each hollowed out apple is stuffed with 1/4 of the filling.
Put the tops back on the apples and wrap each with foil.
Place the prepared apples on the grill and close the lid.
Cook the apples for 25 minutes or until soft.

Filed Under: Desserts, Grilled, Kid Friendly, Recipes, Side Dishes, Snacks Tagged With: , , , , ,
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