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 Tracey’s Grilled Potato Chips
This is an easy, healthy snack or side dish, for any well balances dinner:
Ingredients:
Olive Oil for coating
4 large russet potatoes
1 Tbs. garlic powder
1 ½ tsp. salt
Directions:
Prepare an indoor grill for direct cooking over medium-high heat.
Chop each potato about ½ inches thick.
Put the potatoes in a large bowl and coat with olive oil. In a small bowl, mix together the garlic powder and salt. Toss the potatoes with the spice mixture until well coated.
Grill the potatoes directly over medium-high heat, turning often, until nicely browned and tender, 10 to 20 minutes, depending on the size of the potatoes. Serve immediately. Serves 4.
Cameron’s Angel Hair Pasta
Ingredients:
2 lb. cooked chicken sausage
Sea salt an freshly ground pepper, to taste
¼ cup extra-virgin olive oil
Leaves from 2 or 3 large fresh thyme sprigs minced
1 lb. angel hair pasta
1 package of cherry tomatoes, chopped
Parmesan cheese, shredded
Fresh basil leaves, finely chopped
Directions:
In a large, heavy sauté pan over high heat, warm the olive oil until it shimmers. In batches without crowding, add the chicken sausage and heat until nicely browned on one side, about 2 minutes. Turn the sausage over and brown the other side, about 1 minute more. Add the basil leaves and thyme, and cook for a moment. Using a slotted spoon, transfer the chicken sausage to a bowl.
Meanwhile, bring a large pot of water to a boil over high heat. Juse a pinch of salt to the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
While the pasta is cooking, add the parmesan and cherry tomatoes to the large pasta bowl. Drain the pasta well and add it to the large pasta bowl.
Add a generous amount of olive oil, tossing gently. Taste and adjust the seasonings to your palate. Serve immediately. Serves 4.
Kikki’s Whole Grain Turkey Wrap
This yummy sandwich is wrapped in a whole grain flour tortilla.
Ingredients:
1/3 English cucumber
1 whole grain tortilla
1 tablespoon low fat cream cheese, at room temperature
4 fresh basil leaves
2 or 3 slices turkey
4 fresh spinach leaves
Directions:
Slice the cucumber
Put the cucumber on a cutting board. Using a sharp knife, cut off the ends. Slice the cucumber into rounds as thin as possible.
Spread the tortilla
Using a butter kniwfe, spread the cream cheese over the torilla, leaving a 1-ich-wide border uncovered around the edges.
Layer the fillings
Layer the slices cucumber on top of the cream cheese. Top the cucumber with a layer of the basil leaves. Continue the layering, first with the turkey and then with the spinach leaves.
Roll the wrap
Starting from the edge closest to you, roll up the tortilla into a tube. Using the sharp knife, cut the rool in half on the diagonal. Serve immediately. Makes 1 sandwich.
Tracey’s Caprese Salad
This classic salad is from the island of Capri, which is just off Italy’s southern coast near Naples. This recipe includes four perfect ingredients: ripe tomatoes, fresh mozzarella, bright green basicl and fruity olive oil. Not only is this salad delicious, it is good for you!
Ingredients:
8 ripe tomatoes, sliced
1 lb. fresh mozzarella cheese, thinly sliced
½ cup fresh basil leaves
¼ cup extra-virgin olive oil
½ tsp. salt, preferably sea salt
½ tsp. freshly ground pepper
Directions:
On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately. Serves 4 to 6.
Gram’s Peanut Butter & Honey Apple Sandwiches
This simple sandwich makes the perfect lunch or afternoon snack.
Ingredients:
1 teaspoon honey
1 Granny Smith apple
2 tablespoons unsalted peanut butter, preferably all-natural
2 slices whole grain or 9 grain sandwich bread
Directions:
Slice the apple
Put the apple on its side on a cutting board. Using a sharp knife cut the apple in half lengthwise. Then cut each half in half again to make quarters.
Lay each quarter on its side and cut away the tough core and seeds.
Cut each apple quarter lengthwise into thin slices.
Spread the bread
Using a table knife, spread the peanut butter on one slice of bread. Spread the honey over the second slice of bread.
Build the sandwich
Cover the peanut butter with a layer of apple slices, and top with the second bread slice, honey side down. (If you have extra apple slices, serve them alongside the sandwich).
Press down lightly. Cut the sandwich in half or into quarters with the sharp knife and serve immediately. Makes 1 sandwich.
Bob’s Chicken Kabob’s
Ingredients:
6 Tbs. olive oil
1 Tbs. garlic powder
½ tsp. salt
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
2 ripe but firm pineapples, peeled and cut into 2-inch cubes
Directions:
In a large bowl, whisk together the olive oil, garlic powder and sea salt. Add the chicken and pineapples and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare a hot fire in a grill.
Remove the chicken and pineapples from the marinade and thread onto skewers, alternating and diving them evenly.
Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately. Serves 4.
Pierre’s Brie Panini
Panini’s can be filled with a wide variety of meats, cheeses and vegetables! Meaning that your options are limitless and the taste….always delicious!
Ingredients:
2 slices of French bread
1 Tbs. olive oil
1 Tbs. pesto
3 thin slices turkey
2 slices thinly sliced brie
Directions:
Preheat an electric panini-maker or indoor grill according to the manufacturer’s instructions.
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the tops of the slices with pestro. Arrange the turkey and brie cheese on 1 slice, then top with the other slice, oiled side up.
Place the sandwich on the preheated panini-maker or indoor grill and cook according to the manufacturer’s instructions until golden brown and crunchy, about 1 minute.
Transfer the sandwich to a cutting board and cut in half. Serve immediately. Serves 1.
Jack’s Crab Legs
Cracked crab legs make a simple but healthy main course for any occasion.
Ingredients:
For the horseradish mayonnaise:
1 egg yolk
1 ts. Whole-grain mustard
½ cup olive oil
½ cup vegetable, corn or safflower oil
2 garlic cloves, minced
1 ½ Tbs. fresh lemon juice, plus more as needed
3 Tbs. prepared horseradish
Salt and freshlyu ground pepper, to taste
2 Tbs. warm water
For the crabs:
4 quarts water
1 Tbs. salt
1 Tbs. seafood seasoning (Old Bay)
3 live Dungeness crabs, each 2 to 2 ½ lbs
Directions:
To prepare the crabs, in a large pot, bring the water to a boil over high heat. Once it boils, add the salt and the crab legs, immersing them completely. Boil until the crabs are cooked and the shells are red, about 12 minutes. Using tongs, transfer the crabs to a plate and let cool slightly.
To serve, arrange the crab legs on a platter and serve with small forks or lobster picks for extracting the meat. Offer horseradish low fat mayonnaise on the side with a side salad of your choice. Serves 6.
Pa’s Chicken Quesadillas
Have leftovers? One word…..Quesedillas! Experiment with different combinations and you have a healthy, savory meal!
Ingredients:
3 Tbs. olive oil
6 oz. fresh button mushrooms, trimmed and sliced
1 red onion
1 green bell pepper
2 cups shredded roasted chicken (homemade or purchased)
8 whole grain torillas, each 10 inches in diameter
2 cups shredded Monterey jack cheese
½ cup low fat sour cream
½ cup salsa (homemade or purchased)
Directions:
Prepare the filling
In a large, heavy fry pan over medium heat, warm 1 Tbs. of the oil. Add the mushrooms and sauté until tender, about 3 minutes. Add the chopped onion, chopped green peppers and the chicken and sauté, about 1-2 minutes. Transfer to a bowl.
Assemble the quesadillas
Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4 –inch border uncovered. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.
Cook the quesadillas
Preheat the oven to 350 degrees. Working in batches, add the quesadillas to the middle oven rack and cook until golden brown on both sides. 2 to 3 minutes. Using a large spatula, carefully remove the quesadillas from the oven.
Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table. Serves 4.
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