Simple Grilled Eggplant

I didn'tstart cooking with eggplant until about 3 weeks ago.  I remember one time I tried to make it years ago and it was mushy and just...yuck.  But I've learned a few things since then and thought I'd revisit it.  Now my husband and I are kind of obsessed...

So far, I've made Eggplant Parm (recipe coming!) twice and we have grilled AND roasted it.  Yes, all in 3 weeks.  Obsessed!  We love it.  My one-year old also loves it.  My 3 and 5-year olds?  Not so much...but I've tried!  

One of the tricks I've learned is that you really should draw out the moisture before preparing.  See instructions below, but you will not believe how much water comes out of an eggplant!  Your paper towels will be soaked.  Also, because I am salting them previously, even with a rinse, I either VERY lightly salt them or not at all right before preparing.  You can over due the salt so just watch out.

I hope you start to like eggplant as much as me if you haven't really tried it before.  This is a very simple dish, but is a perfect summer side!

Serves 3-4 

Simple Grilled Eggplant

1 large eggplant
2 tablespoons sea salt
1/3 cup olive oil
fresh ground pepper

Slice the eggplant into 1/2 inch rounds.  Place slices on a baking sheet lined with paper towels.  Sprinkle the eggplant rounds evenly with the salt and let sit for 30 minutes to an hour.  This will draw out the moisture.  Quickly rinse and pat dry.

Preheat grill to medium high heat.  Brush one side of the eggplant with oil and salt and pepper to taste.  Repeat on other side.  Grill on one side until grill marks appear, then flip and grill until eggplant is tender; total time about 5 minutes.  Serve immediately.  

Grilled Buffalo Chicken Tenders

So, it's World Cup time and we are pumped!!  My husband especially, but he has gotten me really into soccer and we have a lot of fun watching it together.  Typically, when it comes to big games like this in our house, we always do "game-day" food.  Right?  Think dips and wings, all that good stuff...  

Well, I recently became a Beachbody coach, which is the BEST thing I have ever done in my life (I'm going to have to do a whole post about that because I can go on forever about it if I don't stop myself!).  So, we are exercising and eating right (or I should say better) and I just joined a Clean Eating challenge group that started the day of the US vs. Ghana game.  Husband was not happy.  No game-day food?

Well, needless to say, I had to come up with something.  And these were a hit!!  I will absolutely make them again and again.  And neither of us missed the breading or the fried flavor typical of Buffalo chicken tenders.  I served them with Ranch dressing, which I didn't use because it was bottled ranch and I was sticking to my Clean Eating challenge.  Still on the hunt for that perfect homemade ranch dressing recipe...

Serves 2

Grilled Buffalo Chicken Tenders

1 package of boneless, skinless chicken tenders (usually about 6 to a package)

1/4 cup Frank's Red Hot sauce, plus more for after they are cooked

1 tablespoon salt-free seasoning blend 

In a resealable zip lock bag, combine everything, seal and shake to make sure all the chicken is coated in the sauce and seasoning.  Place bag in fridge to marinade for about a half an hour. 

Preheat grill.  Cook the chicken strips for 5-6 minutes on one side, then flip and cook for an additional 4-5 minutes until the juices run clear and the internal temperature of the thickest part reaches 165 degrees.  

Coat with additional sauce if desired and serve with your favorite ranch or blue cheese dipping sauce.  

Are you interested in learning more about Beachbody?  Or any of our challenges?  Message me and/or friend me on Facebook!   

Turkey Burgers with Guacamole

I'm still in awe as we try new and healthy recipes how tasty it can be, even when you are "clean eating".  Here is a simple, ridiculously delicious, healthy meal that your whole family will enjoy.  Who doesn't love a good grillin' recipe for the summer?

I topped our turkey burgers with my Super Simple, Super Addicting Guacamole.  By the way, I'm officially obsessed with avocados.  I make this guacamole so much - it's SO easy.  You don't even need to measure anything, just throw it all in to your taste.  I hope you'll check it out!  

Serve the turkey burger on a bun or just eat it with a fork.  Have you tried grilled corn yet?  Here is one of our absolute favorite recipes for that as well (grilled corn with lime and chili powder, yum!).  Makes an amazing side dish for this dinner.    

Serves 4

Turkey Burgers with Chunky Guacamole

1 pound extra lean ground turkey
1 egg white
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon salt-free spicy seasoning blend

Preheat your grill.  Combine all of the ingredients for turkey burgers together in a large bowl.  Mix well using your hands.  Divide the mixture into 4 equal parts and shape into 4 patties, using your thumb to make an indent in the middle (the burgers will puff up when you cook them and this will ensure they come out flat across the top).  Grill until cooked throughout, about 3-4 minutes on each side.

Top with my guacamole (or store bought) and/or your favorite toppings.  Serve with a whole wheat bun or plain!

Honey Cilantro-Lime Grilled Chicken

 By far our favorite weeknight meal.  So easy, so incredibly good and healthy!  I make this at least once a week and will probably make it even more now that summer is here and we will be grilling constantly.

This is actually based on my recipe for Honey Lime Chicken Skewers, but I think I grilled the chicken on the skewers that one time and never did it again.  Ain't nobody got time for that!  Too much preparing...the cutting, the skewering, no thanks.  I also added cilantro to this marinade because I lately cannot live without cilantro.  You can also leave out the Sriracha if you don't want it spicy.      

The marinade makes enough to prepare the chicken and to save some for after it's cooked.  We always eat this with brown rice, then drizzle the extra sauce over the top of the grilled chicken and rice.  Once you make this dish, I know you'll have it on repeat as well!   

Serves 4

Honey Cilantro-Lime Grilled Chicken

4 boneless, skinless chicken breasts
6 tablespoons reduced sodium soy sauce

4 tablespoons honey

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Juice of 2 limes

4 garlic cloves, minced

1-2 teaspoons Sriracha (optional)

In a 2-cup mixing cup, combine the soy sauce, honey, olive oil, cilantro, lime, garlic and Sriracha sauce.  Whisk until everything is combined.  Pour half into a large zip lock plastic bag and add the chicken breasts.  Seal bag and shake to ensure all the chicken breasts are coated.  Place the bag in a bowl (just in case there is a leak or spill!) and allow to sit in the fridge for an hour.  Place the other half of the marinade in the fridge until ready to use. 

Preheat grill to medium high heat.  Grill chicken for 6 to 8 on each side, until juices run clear.  Serve over rice and with the extra sauce drizzled over or as a dip. 

You may also like:

Crock Pot Cilantro Lime Chicken 

Spicy Quinoa Salad with Sweet Potatoes

Cilantro Lime Rice

Barbecue Chicken Quesadillas

Summertime Salsa