Grilled Mixed Fruit

Sah's pick 1 of the day!!! Grilled fruit! Yummm

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 pint strawberries, hulled and halved
• 4 bananas, halved lengthwise
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1/4 cup chopped fresh mint leaves
• 1 lemon, juiced
• 3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.

Simple syrup:

• 1/4 cup water
• 1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.

Yield: 1/2 cup

Thanks to Food Network for the recipe and picture!!

Grilled Ham and Mango Quesadillas

Ky's pick of the day!!! These look soo good!!

Prep Time: 5 minutes
Cook Time: 4 minutes

Yield: 4 servings (serving size: 1 quesadilla)

Exotic mango chutney teams up with queso fresco and shaved deli ham in these grilled quesadillas. Queso fresco, which literally translates as "fresh cheese," is a soft, moist, and mild Mexican cheese; try it sprinkled over enchiladas, soups, or salads

Ingredients

• 1/2 cup mango chutney (such as Sun Brand)
• 4 (8-inch) multigrain tortillas (such as Tumaro's)
• 8 ounces shaved lower-sodium deli ham (such as Boar's Head)
• 1/2 cup (2 ounces) crumbled queso fresco
• 3 tablespoons chopped green onions
• Cooking spray

Preparation

1. Prepare grill.

2. Spread 2 tablespoons mango chutney over half of each tortilla. Top evenly with ham, cheese, and onions. Fold tortillas in half.

3. Place quesadillas on a grill rack coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until golden and cheese melts. Cut each quesadilla into 4 wedges.

Nutritional Information

Calories:

287 (19% from fat)

Fat:

6g (sat 1.6g,mono 0.8g,poly 0.1g)

Protein:

20.9g

Carbohydrate:

35g

Fiber:

8.1g

Cholesterol:

35mg

Iron:

1.7mg

Sodium:

882mg

Calcium:

171mg

Mango Rice Salad with Grilled Shrimp

Trina's Pick of the Day!

This recipe personally makes me want to eat my computer monitor! It looks soo good lol. Enjoy making this one!!!

This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.

Yield: 6 servings (serving size: 2 skewers and about 1 cup salad)

Ingredients

• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
• 2 cups water
• 2/3 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice
• 3/4 cup shredded carrot
• 2 cups diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

342 (11% from fat)

Fat:

4.1g (sat 1.8g,mono 0.5g,poly 1g)

Protein:

27.4g

Carbohydrate:

48.9g

Fiber:

2.9g

Cholesterol:

172mg

Iron:

5.3mg

Sodium:

478mg

Calcium:

95mg

Credit goes to Cooking Light for the recipe and picture!!

Tuna Spiedini (AKA Tuna Kabobs)

We haven't added much fish recipes lately. So I decided to add this one. Very good for summer cookouts!! And also very healthy!!!

Prep Time:

30 min

Inactive Prep Time:

30 min

Cook Time:

12 min

Level:

Easy

Serves:

12 skewers, 6 servings

Ingredients

Marinade:

• 3/4 cups extra-virgin olive oil
• 1 lemon, juiced
• 1 lemon, zested
• 2 tablespoons chopped fresh rosemary leaves
• 1 clove garlic, minced

Skewers:

• 1 pound tuna, cut into 1-inch cubes, about 24 pieces
• 12 green onions, trimmed
• 2 fennel bulbs
• 2 lemons
• 1 large red onion
• 12 cherry tomatoes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 12 bamboo skewers, soaked in water for 30 minutes

Directions

For the marinade: Mix together all the marinade ingredients in a medium bowl.

For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.

Preheat the oven to 400 degrees F.

Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.

Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

Credit goes to Food Network for the recipe and picture!!