This is super yummy and really healthy. Its like a double bonus!!!
Grilled Veggie Salad
3 Ears of Corn
5 Zuccini
4 Yellow Squash
1 Red Onion
2 Bell Peppers
1 Publano Pepper
Olive Oil
Salt and Pepper
Toss and coat veggies in oil and seasoning. Chop all veggies in half except for corn, and peppers. Grill until veggies are al dente. Cut corn off cob, chop other veggies to bite size pieces. Toss together and serve hot!
I know that the cabbage sounds wierd, but it was sooooo good. Bok choy or fennel would be an awesome substitute!
Black Beans and Rice
1 cup White Rice
1 can Black Beans
1 can Pinto Beans
½ head cabbage
2 Shallots
2 Bell Peppers
½ - ¾ cup Chicken Broth
Handful of Parsley or Cilantro
Olive Oil
Salt and Pepper
Shred cabbage, and julienne shallots and peppers. Saute veggies until translucent. Once veggies are cooked, drain and add beans. Add rice and 1 cup water, plus ½ - ¾ cup Chicken Broth. Simmer until rice is cooked according to box directions. Chop and fold in Parsley or Cilantro. Serve hot!
Dijon Mustard Marinated Chicken
Marinade
1lb Chicken Tenders
¼ cup Dijon Mustard
½ cup Olive Oil
1 tsp Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Pepper
¼ cup Pepperoncini Juice
Handful fresh chopped Cilantro or Parsley
Combine all ingredients in a zip lock bag and thoroughly combine. Open and put Chicken into zip lock bag. Place in fridge for at least 1 hr. Preheat oven to 375 when you pull Chicken out. Or warm up grill to same temp. Cook for 10-15min or until done. Allow Chicken to come to room temp. Serve with my Black Beans and Rice or my Grilled Veggie Salad.
