Mariated Grilled Apples with Mint

From MyRecipes.com

I think I am obsessed with grilled fruits and vegetables. I can't wait to get our grill and try this one out... perhaps with the grilled pork tenderloin?

Ingredients

• 2/3 cup fresh orange juice
• 1 tablespoon chopped fresh mint
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices
• Cooking spray

Preparation

• Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
• Prepare grill.
• Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.

Cooking Light
OCTOBER 2002

Weight Watchers point plus value of 3 for 3 slices.

Peach Tomato Salad

This looks like a yummy summer salad:

Ingredients

• 1/4 cup thinly vertically sliced red onion
• 1/2 pound ripe peaches, pitted and cut into wedges
• 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges
• 1/4 pound heirloom cherry or pear tomatoes, halved
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons small basil leaves or torn basil

Preparation

• Combine first 4 ingredients in a large bowl.
• Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

David Bonom, Cooking Light
JUNE 2010

Points Plus Value of 2 per 1 cup serving. Recipe makes 4 servings.

Strawberry-Avocado Salsa

I am trying to get into liking avocado. I know it's healthy and on top of that, we are living in the self proclaimed avocado capital of the world! This sweet recipe looks like a great way to get healthy fruits into your diet as garnish... and perhaps to build my liking for the good ol' 'cado!

Cooking Light has this recipe as a topping on grilled chicken or Pork, or as a dip with chips.

Ingredients

• 1 cup finely chopped strawberries
• 1/4 cup finely chopped peeled avocado
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons finely chopped seeded jalapeño pepper
• 1/4 teaspoon sugar

Preparation

1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.

Maureen Callahan, Cooking Light
MAY 2009

1 Points Plus value for 1/4 cup serving.

Crazy Chicken Marinade,Grilled

 



from Allrecipes.com

Ingredients

• 4 limes, juiced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 4 skinless, boneless chicken breast halves

Directions

1. Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
3. Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Grilled Herbed Pork Loin

From MyRecipes.com

I got my husband the perfect gift for the summer: an old school, charcoal, blue, 22.5 inch Weber grill! Since I made the purchase I have been scouring the Internet and our cookbooks for some great summer recipes to try on the "bah-bie" [that's how I type out an Aussie accent]. I was stoked to find this one and can't wait to have him home, out on the patio, grilling some pork!

Ingredients

• 1/4 cup fresh oregano leaves
• 1/4 cup fresh sage leaves
• 1/4 cup fresh orange juice
• 1/4 cup honey
• 1 tablespoon coarsely ground black pepper
• 2 tablespoons grated lemon rind
• 2 tablespoons grapeseed oil (although reviews said people were using EVOO)
• 1/4 teaspoon salt
• 6 garlic cloves, peeled
• 2 (1-pound) pork tenderloins, trimmed
• 1/4 teaspoon salt
• Cooking spray

Preparation

• Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
• Prepare grill.
• Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

Michel Nischan, Homegrown Pure and Simple: Great Healthy Food from Garden to Table, Cooking Light
MARCH 2006

Weight Watchers Points Plus Value of 5 per 3 ounce serving

Grilled Chicken with Mango-Pineapple Salsa

From MyRecipes.com

Ingredients

Salsa:

• 2/3 cup diced peeled ripe mango (1 medium)
• 2/3 cup diced fresh pineapple
• 2 tablespoons minced red onion
• 1 tablespoon minced seeded jalapeño pepper
• 1 1/2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Chicken:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 cup pineapple juice
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon fresh lime juice
• Dash of crushed red pepper
• Cooking spray

Preparation

• 1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
• 2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
• 3. Prepare grill.
• 4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
• 5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

Lauren Katz, Ashburn, Virginia, Cooking Light
OCTOBER 2008

Weight Watchers Points Plus value of 6 for 1 breast, 1 tbsp sauce and 1/4c salsa

Classic Steak House Rubbed Filet Mignon



from MyRecipes.com

Fire up the grill and get ready for this delicious dish this summer :) YUM!

Ingredients

• 2 teaspoons black peppercorns
• 1/4 teaspoon dried rosemary
• 1 teaspoon dry mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray

Preparation

• Prepare grill.
• Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Elizabeth Karmel, Cooking Light
JULY 2004

Weight Watchers Point Plus Value of 5 per 4 ounce serving