By Laura Cipullo Whole Nutrition Services
To prepare for the upcoming school year, I’ve been trying to focus on finding meals I can make ahead and then have ready to heat and eat during the week. This yogurt marinade recipe is my recent favorite because in addition to a marinade for chicken, I’ve also used the recipe as a sauce or even dressing for other meals and side dishes. It keeps chicken moist–whether grilled or baked–and is a tangy and fresh compliment to seasonal veggies and sides!
Makes 4 servings (marinates 4 chicken breast fillets)
2 cups Greek yogurt, plain
2 tbsp honey
1 medium lemon, juiced
1/4 cup cucumber peeled and diced, finely
2 medium strawberries diced, finely
1/4 medium onion, diced
1-2 cloves garlic, made into paste
1 tbsp olive oil
salt and pepper
1. In medium bowl, stir to combine yogurt, olive oil, lemon juice and honey.
2. Dice onion, cucumber and strawberry. Paste garlic. Combine all with yogurt mixture. Season with salt and pepper.
For Marinade: Pour into gallon-sized ziplock to cover chicken breasts and squeeze bag to coat chicken. Allow to marinade in refrigerator overnight. Grill or bake chicken to desired doneness, checking for an internal temperature of 165F.
For Sauce: Chill yogurt mixture in airtight container and enjoy with veggies, grains, salads or proteins as a dipping sauce or dressing.
We’ve been talking a lot about watermelons this summer! And as one of the most hydrating and tasty fruits, we’re happy to have one more reason to incorporate it into our summer dishes, just in time for your Fourth of July cookout!
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons sweet onion
1 tablespoon finely chopped jalepeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
FOR PORK CHOPS
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
1. To prep salsa, combine the first 7 ingredients and set aside
2. To prep pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cookies spray. Add pork to pan, cook for 4 minutes on both sides or until desired degree of doneness.
3. Serve with salsa and enjoy!
The original post for this recipe can be found here.
It’s no secret that corn on the cob is a summer staple. But what about grilled corn on the cob? Not only does it give the corn a different flavor, it also gives the corn a nice appearance. Try this recipe out with your families at your next summer event and let us know your variations!
Photo Credit: Another Pint Please…
via Compfight cc
- 8 ears corn, pull back husks
- 2 tablespoons butter of choice
- Optional toppings: black pepper, red pepper, a sprinkling of salt, lemon or lime juice
- Preheat grill to medium-high heat.
- Pull back the husks, leaving the husks on, remove the strings from the corn, and pull husks back over corn to cover. Place corn in a large pot or bowl and cover with water. Let stand for 30-45 minutes. Drain.
- Once drained, place corn on grill, and grill for 8 minutes on each side or until husks appear slightly blackened. Serve grilled corn with butter and toppings of choice.
This recipe was adapted from Cooking Light. To see more of Cooking Light’s corn recipes click here.
While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!
Global Kitchen’s Argentinean Pork with Chimichurri Sauce
- 6 tbsp olive oil, divided
- 1 cup fresh parsley leaves, divided
- 2/3 cup fresh cilantro leaves, divided
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper
- 1 (1lb) pork tenderloin, trimmed
- 3/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- cooking spray (we like to use canola oil spray)
- 1 tbsp fresh oregano leaves
- 1 tbsp fresh lemon juice
- 1 tbsp sherry vinegar
- 2 garlic cloves, chopped
- 1 shallot, chopped
- Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
- Preheat grill to medium-high heat.
- Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
- Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.
Go global this Summer with Cooking Light’s Global Cooking guide!
Photo courtesy of Cooking Light
Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!
- 2/3 cup chopped plum tomato
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 teaspoon olive oil, divided
- 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh parsley
- Prepare grill.
- Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
- Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here