Lemon Scallion Chicken & Vegetable Kabobs

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Lemon Scallion Chicken & Vegetable Kabobs

I am excited to be bringing you another healthy summer grilling recipe, courtesy of Medifast, in honor of National Grilling Month! Today’s recipe is for Lemon Scallion Chicken & Vegetable Kabobs! This recipe yields 3 servings, and is ready in about 30 minutes start to finish (plus 30 minutes soak time for wooden skewers!). If you are following the Medifast (or other diet) program, you’ll be interested in knowing:

Each serving counts as: 1 “Leaner” Protein Serving; 1 Healthy Fat Serving; 3 Vegetable Servings; 3 Optional Condiment Servings

 Nutrition: Cal 380; Total Fat 11g; Sat Fat 2.5g; Chol 145mg; Sod 520mg; Total Carb 13g; Fiber 4g; Pro 56g

Lemon Scallion Chicken & Vegetable Kabobs
 
Prep time
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Author:
Serves: 3
Ingredients
  • Ingredients
  • 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
  • 2 cups (2 small) summer squash*
  • 2 cups (18 medium) mushrooms, quartered
  • 1-1/2 cups (1 small-medium) zucchini*
  • 1 cup (8 medium) cherry tomatoes
  • *Half lengthwise, then cut into 1" chunks
  • Lemon scallion sauce:
  • ¾ cup (4-6) scallions, chopped
  • 1 Tbsp olive oil
  • ½ tsp salt or salt substitute
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp hot red pepper sauce
  • ¼ tsp freshly ground black pepper
Instructions
  1. If using wooden skewers, soak in water 30 minutes.
  2. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)
  3. Preheat grill to medium heat.
  4. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.
  5. Brush kabobs before and during cooking with sauce.
  6. Grill kabobs 10 minutes, turning once, until cooked through.
Nutrition Information
Calories: 380 Fat: 11g Saturated fat: 2.5g Carbohydrates: 13g Sodium: 520mg Fiber: 4g Protein: 56g Cholesterol: 145mg

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Peppercorn Steak

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Peppercorn SteakJuly is National Grilling Month! We love to grill in our home, and as long as the weather cooperates, we do so almost every night of the week! We make a conscious choice to try and grill healthy food on most nights (a few cheat nights here and there with some of our guilty pleasure treats and desserts). If you binged last week for the 4th (who didn’t?!), you may be searching for some healthier choices for this week.

According to a survey from Medifast, over half of the participants just sit and eat at a BBQ rather than move around and partake in physical activity…So why not add some healthy, light and delicious meals to the menu to make up for the lack in cardiovascular activity? To help combat the BBQ weight gain, Medifast has created a few grilling recipes perfect to help celebrate National Grilling Month while keeping you slim and trim, and I’ll be sharing a few of them over the next couple of weeks!

This recipe for Peppercorn Steak serves 1, and if you are following the Medifast Program, you’ll be interested in knowing it is: 1 Lean  |  2 Green | 3 Condiments.

Per serving: 360 calories | 17g fat  | 5g carbohydrates  | 44g protein

Peppercorn Steak
 
Prep time
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Author:
Serves: 1
Ingredients
  • 7 oz flank steak
  • ¼ tsp whole peppercorns
  • ⅛ tsp kosher salt
  • ½ tsp dry mustard
  • ¼ tsp garlic powder
  • ¼ tsp dried thyme
  • ½ cup mushrooms, sliced thin
  • ½ cup green bell peppers, chopped
Instructions
  1. Mix the peppercorn, salt, mustard, garlic powder, and thyme.
  2. Rub evenly over steak.
  3. Let stand for 10 minutes.
  4. Heat a non-stick grill pan over medium heat.
  5. Grill steak five to seven minutes on each side, until steak is desired doneness.
  6. Grill mushrooms and green peppers until tender; serve alongside steak.
Nutrition Information
Calories: 360 Fat: 17 Carbohydrates: 5 Protein: 44

 

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Asiago Pasta

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Asiago Pasta

Asiago Pasta

Asiago Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • A quarter thick amount of whole wheat pasta
  • 3 table spoons of Garlic salt
  • 1 cup of shredded asiago aged cheese
  • 1 table spoon of parsley
  • 2 table spoons of butter
  • 1½ cups of milk and 1 cup of water
Instructions
  1. First start by adding your pasta and layer all the other ingredients on top of it. Then add in the milk and water. Turn the burner on high until you get a boil going. then turn it down to low. Stand next to it and keep mixing the noodles around. once the noodles are tender and most of the water gone, It is done! Takes about 10 minutes for the noodles to be done. Then mix it around and dish it out. Can also sprinkle with more cheese if you just love cheese!
  2. It literally takes seconds to throw together and minutes to cook! A-MA-ZING!
  3. SIDE NOTE(This is enough for two people) Cooking times may vary, Can add salt & pepper to taste

 

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DreamWorks Pictures’ THE HUNDRED-FOOT JOURNEY – Scalloped Potatoes Recipe #100FootJourney #FoodieFriday

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Scalloped Potatoes from Le Cordon Bleu100 Foot Journey, Scalloped Potatoes Recipe

 

Scalloped Potatoes Recipe #100FootJourney #FoodieFriday
 
Prep time
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Serves: 8-12
Ingredients
  • 1½ qt milk
  • Freshly Grated Nutmeg
  • 1 pc Bouquet garni
  • 2 cloves garlic
  • 5½oz Heavy Cream
  • 2½ lbs potatoes
  • freshly ground pepper
  • 4 oz grated Gruyere cheese
  • unsalted butter, softened
  • salt and pepper
Instructions
  1. Preheat oven to 380 degrees
  2. Coat dish with softened butter
  3. Combine Milk, nutmeg, bouquet garni, and garlic in medium saucepan over medium heat. Bring to a boil, remove from heat, leave to infuse for 5 minutes.
  4. Wash and peel potatoes, slice thin (about ⅛"). DO NOT RINSE. Layer potatoes in buttered dish, seasoning each new layer with salt and pepper
  5. Stir cream into the hot milk, then pour through sieve onto potatoes. Let rest for 1-2 minutes. As they potatoes absorb, the level will decrease. Top with remaining liquid. Repeat until all of the milk mixture is used. Season the top and sprinkle with grated cheese. Cover the dish with buttered parchment paper and foil.
  6. Bake in oven for 1 hour, or until potatoes are easily pierced with a knife.
  7. Remove foil and parchment paper, and return to the oven until the top surface is a nice, golden brown.
  8. Remove from oven and let rest 5-10 minutes until serving.

 

THE HUNDRED-FOOT JOURNEY arrives in theaters everywhere on August 8th!

Be sure to Like THE HUNDRED FOOT JOURNEY on Facebook, Follow on Twitter, Instagram, and Pinterest!

Dreamworks PicturesGenre:                          Comedy/Drama

Rating:                          TBD

U.S. Release date:        August 8, 2014

Running time:                TBD

 

Cast:                            Helen Mirren, Manish Dayal, Om Puri, Charoltte Le Bon

Director:                       Lasse Hallström

Producer:                      Steven Spielberg, Oprah Winfrey, Juliet Blake

Executive Producer:      Caroline Hewitt, Carla Gardini

Co-Producer:                Raphael Benoliel

Screenplay by:              Steven Knight

Based on:                     The novel “The Hundred-Foot Journey” by Richard C. Morais

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

In DreamWorks Pictures’ “The Hundred-Foot Journey,” the opening of a new Indian restaurant in the south of France, next to a famous Michelin starred eatery, is nearly cause for an all-out war between the two establishments until Le Saule Pleureur’s icy proprietress Madame Mallory recognizes her rival’s undeniable brilliance for preparing masterful meals.

OFFICIAL BOILERPLATE:

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

Directed by Lasse Hallström, and starring Academy Award-winner Helen Mirren, “The Hundred-Foot Journey” is produced by Steven Spielberg, Oprah Winfrey and Juliet Blake. The executive producers are Caroline Hewitt and Carla Gardini. The screenplay is written by Steven Knight, based on the novel “The Hundred-Foot Journey” by Richard C. Morais.

The Hundred-Foot Journey will be released in theaters on August 8, 2014.

The linked content has been used without modification for promotional purposes.

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Cinnamon Apple Roll

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Cinnamon Apple Roll

Cinnamon Apple Roll
We are fortunate to live very close to several U Pick farms and farm stands here in New England. One of our favorite places to visit each week is an Apple Farm Stand, where we can get a half bushel of Apples for the week at a very inexpensive price. Apples are a favorite fruit and snack for my kids. I am always on the lookout for new and unique ways to use them, and have a Pinterest Board dedicated to Apples!
Follow Karen Puleski’s board Apples on Pinterest.

This Cinnamon Apple Roll recipe is so yummy and delicious, it’s one that my kids ask for often, and I typically add extra fruit, such as the blackberries and strawberries shown above, with it, and sometimes top it off with some whipped cream!

Cinnamon Apple Roll
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 can apple pie filling
  • 1 can apple pie filling
Instructions
  1. Preheat oven to 350 degrees.
  2. If using bread, flatten with rolling pin. In a bowl mix cream cheese and powdered sugar. Fold in pie filling.
  3. In another bowl mix cinnamon and sugar. Set aside.
  4. Spread about 1 T. Of cream cheese mixture on bread or pastry square. Roll up jelly roll style.
  5. Dip roll in butter, then cinnamon sugar.
  6. Place on a parchment lined baking sheet.
  7. Bake about 20 minutes or until golden.
  8. * optional garnish with strawberry and white glaze and fresh berries as pictured.
  9. ** white glaze is ½ c. Powdered sugar mixed with 1 T. Of milk at a time until desired consistency.

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