Ahhh, the food of summer. It makes me so incredibly happy. Take corn, for example. In the winter, at least here in the midwest, you can’t find it. Well, you can, but it’s in the freezer section. That’s fine and good, but give me that sweet summer corn! I long for it and I am beyond joyful when it shows up in my store!
There’s a whole lot of German ancestry in me, so by default, I must love sauerkraut. And luckily, I do…now. But when I was little, I just could not figure out why my mom loved it so much! Why, oh why, did it have to show up on my hotdog? Ugh! But, with age, comes wisdom, and now I see how that fermented cabbage is such a beloved food. But I know seeing outside it’s traditional use as a “sausage topping” is hard, so I’m here to shed light on what to do with all of that kraut! So catch my ideas below along with a recipe for these yummy Sauerkraut Turkey Burgers!
Time To Fire Up Your Grill!
I mean it, I’m fighting for that warm weather to show up and I’m coming in strong. Luckily I have my friends at Plan to Eat on my side to help me! We’ve partnered for this super fun meal plan to get you excited about the upcoming warmer months! What’s this Grill It meal plan all about it? I’m so glad you asked! Take a peek at what you can expect by checking out the video below!
I Love Avocados + Link
Avocados are great and if you know me, you know I live for guacamole. But sometimes, I could be a little more creative when it comes to what I do with them. Feeling inspired by the upcoming grilling season, I stepped out of my guacamole comfort zone and tried the latest avocado trend, grilled avocado.
And let me tell you this, grilled avocado is awesome. Really, believe the hype. I simply adore the slightly smoky flavor of them and they’re delicious so many ways. Besides being tasty, they still supply that same powerful nutritional punch. All of those satisfying healthy fats can help with everything from cardiovascular health to keeping your skin looking radiant. Time to get to the grocery store and fill your cart with avocados.
5 Ways to Enjoy Grilled Avocado:
- Plain, straight up and out of the skin!
- Chopped up and thrown into salads.
- Sliced and served on top of scrambled eggs.
- Mashed and turned into guacamole (of course!).
- Turned into a salsa and used as a topping for grilled fish or shrimp.
Want more ideas? Of course you do! Check out my Shape.com article on how to make grilled avocado, recipes included!
When it’s warm outside, I want to grill. I grew up in a household where summer meant almost every meal was made on a hot charcoal or gas grill out in our backyard. I never got much experience manning the grill as a kid, but I did have a nice moment where I backed into one in a swimsuit. Ouch! That’s one way to discourage you from grilling!
Flash forward and now I am officially my father’s daughter. While I could never top his grilling skills, I sure do try. I’ve grilled just about everything and you know what, so many things just “work” on the grill. It’s a great little cooking tool, one that can handle lean cuts of meat as well as vegetables and even fruits. I love it’s versatility which allows me to create healthful meals for friends and family.
I’ve created this Grilled Chicken with Lemon Parsley Marinade as tribute to all of those early grilled chicken meals. And I opted for a marinated chicken that could serve many purposes. This one does just that, because it’s great on top of salads, as a filler for pitas and wraps and even just enjoyed as it is.
The marinade serves two functions. The first function of course is flavor. Chicken breast is pretty bland and this marinade packs loads of flavor. The second is that it helps protect against some of the harmful carcinogens that can form when grilling meat. I’ve also recommended to pound the chicken thin. This creates a chicken breast that’s uniform in size, which allows for even cooking, preventing underdone or overcooked chicken. Don’t skip that step!
Enjoy and let me know how you like it!
A quick, simple marinade that adds just the right amount of flavor to any piece of chicken.
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- 1 pound chicken breasts
- 1 cup parsley, leaves and stems, washed
- 2 tablespoons water
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Kosher or sea salt
- 1/2 lemon, thinly sliced
- Place chicken breasts in a re-sealable plastic bag. Seal the bag and using a meat mallet or rolling pin, pound the chicken until it’s a 1/2-inch thick.
- Combine the garlic, oil, parsley, water, salt and pepper in a blender or food processor and blend until smooth. Pour marinade, along with lemon slices into the bag with the chicken and seal the bag. Toss to coat. Remove any excess air from the bag and place chicken in the refrigerator to marinate. (I recommend putting the chicken in another vessel, like a bowl or dish, to prevent any cross-contamination in your fridge.) Marinate for at least 2 hours and up to 4 hours.
- When ready to cook, remove chicken from the refrigerator and preheat the grill to medium-high heat. Clean the grill thoroughly and brush grates lightly with canola oil.
- Once the grill is hot, add the chicken. Grill until chicken has reached an internal temperature of 165’F, about 8-10 minutes, flipping halfway through cooking time. Let rest before slicing.
- This chicken is delicious on top of salads or pastas. It can even be used as a base for chicken salad, gyros or other sandwiches.
- Serving Size: 4
- Calories: 319
- Sugar: 0
- Sodium: 241
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 3
- Protein: 36
- Cholesterol: 96