Grilled Chicken Tacos
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, lime juice, chili powder, cumin, salt, and pepper.
3. Brush chicken breasts with the marinade mixture and let sit for 10 minutes.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Remove chicken from grill and let it rest for a few minutes before slicing it into strips.
6. Heat tortillas on the grill for about 30 seconds per side.
7. Assemble tacos by placing chicken strips on tortillas and topping with lettuce, tomatoes, cheese, and sour cream.
Nutrition:
Calories: 320
Protein: 25g
Fat: 12g
Carbohydrates: 25g
Fiber: 3g
Sodium: 400mg
Caprese Pasta Salad
Ingredients:
- 8 ounces fusilli pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- 1/2 cup fresh basil leaves, torn
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions, then drain and rinse with cold water.
2. In a large bowl, combine cooked pasta, cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled.
Nutrition:
Calories: 350
Protein: 12g
Fat: 15g
Carbohydrates: 40g
Fiber: 2g
Sodium: 200mg
Grilled Veggie Skewers
Ingredients:
- 2 zucchinis, sliced
- 2 bell peppers, cut into bite-sized pieces
- 1 red onion, cut into wedges
- 8 cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
1. Preheat grill to medium heat.
2. In a large bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
3. Add sliced zucchinis, bell peppers, red onion, and cherry tomatoes to the bowl and toss to coat with the marinade.
4. Thread the veggies onto skewers.
5. Grill skewers for 8-10 minutes, turning occasionally, or until veggies are tender.
6. Serve hot.
Nutrition:
Calories: 180
Protein: 3g
Fat: 10g
Carbohydrates: 20g
Fiber: 5g
Sodium: 100mg
Grilled Shrimp and Pineapple Skewers
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups pineapple chunks
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat grill to medium heat.
2. In a small bowl, whisk together soy sauce, honey, lime juice, garlic powder, salt, and pepper.
3. Thread shrimp and pineapple chunks onto skewers.
4. Brush the skewers with the marinade.
5. Grill skewers for 2-3 minutes per side, or until shrimp is pink and cooked through.
6. Serve hot.
Nutrition:
Calories: 250
Protein: 20g
Fat: 4g
Carbohydrates: 35g
Fiber: 2g
Sodium: 700mg
Summer Berry Salad
Ingredients:
- 6 cups mixed greens
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions:
1. In a large bowl, combine mixed greens, strawberries, blueberries, raspberries, feta cheese, and sliced almonds.
2. In a small bowl, whisk together balsamic vinegar and honey.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve chilled.
Nutrition:
Calories: 200
Protein: 6g
Fat: 12g
Carbohydrates: 20g
Fiber: 6g
Sodium: 300mg
Grilled Steak with Chimichurri Sauce
Ingredients:
- 2 pounds flank steak
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
1. Preheat grill to high heat.
2. Season flank steak with salt and pepper.
3. Grill steak for 4-5 minutes per side, or until cooked to desired doneness.
4. Remove steak from grill and let it rest for a few minutes before slicing it against the grain.
5. In a food processor, combine parsley, cilantro, garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper.
6. Pulse until the mixture forms a sauce.
7. Serve the sliced steak with chimichurri sauce drizzled on top.
Nutrition:
Calories: 400
Protein: 40g
Fat: 24g
Carbohydrates: 2g
Fiber: 1g
Sodium: 300mg
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