Grilled Chicken Caesar

So easy – just light the grill and let it do the work.

1 lb chicken thighs

Salt and pepper

2 heads of romain, sliced in half

1 slice of french bread

Tomatoes, quartered

Dressing can be found here

Olives

Grated Parmesan

Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.

Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.

Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.

Serves 2 – 4.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4

Smoky Kale and Haloumi Salad

A quick and filling salad – the smoked paprika really makes it special.

6 oz baby kale

4 oz haloumi, sliced thin

Croutons

2 tomatoes, quartered

2 tbsp lemon juice

1 tsp smoked paprika

1 tbsp olive oil

Combine lemon juice, paprika and olive oil in a small jar and shake.

Toss the kale and breadcrumbs in a bowl with dressing. Divide among plates. Add tomatoes.

Heat a non stick pan over medium heat and cook cheese until golden. Divide amount plates.

Serves 2.

Kimchi Pork Chops

Another winner from Melissa Clark.

1 bunch of kale, stems removed, leaves torn

2 tbsp peanut oil

2 pork rib chops

Salt and pepper

1/4 c sake or dry white wine

1 tbsp brown sugar

1/2 tbsp fish sauce

3/4 c kimchi, chopped

3 scallions, sliced thin

Cooked brown rice

Blanch kale and set aside.

Heat a large skillet over medium heat and add oil. Season pork chops with salt and pepper. Sear on both sides about 3 minutes and transfer to a plate.

Add sake or wine to the skillet, scraping up brown bits. Reduce then add sugar, fish sauce, kale and kimchi. Nestle pork into the kale/kimchi mixture and heat until cooked through 3 – 6 minutes.

Divide among plates and garnish with scallions.

Serves 2.

Ginger Pork Meatballs

These tasty Meatballs from Melissa Clark are so tasty!!

1 lb ground pork

1/2 c cilantro leaves, chopped

1/4 c scallions, chopped

1 jalapeño, chopped

2 tbsp grated ginger

3 cloves garlic, minced

2 tsp lime juice

2 tsp soy sauce

1 tsp fish sauce

1/4 tsp salt

Sauce:

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sriracha

2 tsp toasted sesame oil

1 tsp brown sugar

Combine pork with all ingredients except and roll into 1 inch balls.

Combine sauce ingredients and set aside.

Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.

Serves 4.

Rice Bowl with Egg and Avocado

Super easy and healthy!

1 c brown rice, cooked

4 poached eggs

12 halves, slow roasted tomatoes (recipe below)

2 avocados, sliced

Basil salsa

Preheat oven to 350. Slice tomatoes in half, season with salt and pepper and spray with olive oil. Bake for 1 hour until browned and collapsed. You store in fridge for up to a week.

Place rice in the bottom of a bowl, top with tomatoes, Avocado, egg and drizzle with Basil salsa.

Serves 4.

Grilled Veggies and Cheese

This salad is perfect for a warm summer night since it is grilled.

¾ pound halloumi

2 sweet red peppers

1 large zucchini

1 Japanese eggplant

1 bunch scallions, trimmed

Salt and pepper

Olive oil

2 tsp fresh thyme or crumbled dried mint

1 tsp sumac

Balsamic glaze

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- thick.

Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.

Grill vegetables until tender and nicely charred, turning occasionally. If you’d like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with vegetables and drizzle with olive oil and balsamic glaze. Sprinkle cheese and vegetables with herbs and sumac, if you’d like, and serve.

Serves 2 – 4.