Did you know you can tune a piano, but you can’t tuna fish?
Tuna Fish is packed full of health benefits, and nothing can quite beat the taste of a fresh tuna fillet or steak that has been grilled. I have to admit I always forget about tuna when I’m shopping for my fish dishes, but this easy grilled tuna recipe complete with garbanzo bean salad is going to start making an appearance on my weekly menu board.
The weather’s getting warmer and I know we’re all itching to break out the grill. This is the perfect recipe to start the season. It takes advantage of the fresh fruit becoming available and grilled salmon is delicious- it’s heartier than a white fish and stays moist where other fish would dry out quickly. You can also try this with pork or lamb if you prefer. (more…)
This recipe is packed with protein from the steak, vitamins and minerals from the vegetables, and good fats from the olive oil. If you’re making this for a large group, you can add a side dish of wild rice to round out the meal. The fresh herb vinaigrette serves as a great homemade salad dressing, so double the recipe if you want leftovers.
Makes 6 servings
1-1/2 pounds beef flank steak, fat trimmed, scored
6 medium Italian plum tomatoes, cut into wedges
1 medium green pepper, sliced
1 medium sweet onion, cut into small wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
Fresh Herb Vinaigrette
Fresh Herb Vinaigrette
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons NutraSweet Spoonful or preferred sweetener
2 cloves garlic, minced
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all vinaigrette ingredients in covered jar; shake to mix. Makes about 3/4 cup. Keep in fridge until ready to use.
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.
NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.
All week I’m posting recipes you can use to make a wonderfully delicious, healthy Labor Day weekend meal. Check back daily for a new dish to add to your menu!
Like many of the other recipes I posted this week for Labor Day, these delicious steak and veggie kabobs can be prepared the night before. Spend more time with family and friends and less time prepping in the kitchen while everyone else parties it up!
I’m getting pretty tired of the cold weather that doesn’t seem to be going away any time soon. So I plan to kick up the heat and pretend it’s summer this weekend with these chicken, squash, mushroom and pepper kabobs brushed with a tangy, slightly sweet sauce as they cook. They can be grilled outside or broiled in your oven. They can be grilled outside or broiled in your oven.
Makes 6 kabobs
1-1/2 cups ketchup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal Spoonful or the equivalent of your favorite sweetener
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1-1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper, cut into 1-inch pieces
Combine all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
Assemble chicken cubes and vegetables on skewers. Grill over medium heat 10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.
NOTE: Kabobs can also be broiled. Broil 6 inches from heat source for 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally and basting with sauce.