Chimichurri-style Grilled Chicken


4 Chicken Tenderloins
1 cup Cilantro
1 tbsp. Dried Parsley
1 tsp. Dried Whole Oregano
Juice of 1 Lime
5 Garlic Cloves
1 tbsp. Red Wine Vinegar
3 tbsp. Olive Oil
1/2 tsp. Sea Salt
Pepper to taste

Add all ingredients, except the chicken tenderloins to the bowl of your food processor.  Pulse a few times until garlic is completely minced and everything is an even consistency.
Place chicken tenderloins in a ziploc bag with the sauce and marinate for at least 30 minutes.
Once chicken has marinated, preheat your indoor grill to it's highest setting.  Add the chicken tenderloins to the grill, cook and cover for 5 minutes then flip chicken and cook on the other side for another 3 to 4 minutes covered.  Once tenders are cooked through, remove from heat and let them rest covered for 2 or 3 minutes.
Serve with a nice salad or topped with a little homemade guacamole and sour cream.

Serves 2 to 4

Shrimp Jap Chae (Low Carb)


1 lb. Large shrimp (21-25) Cleaned, tails off
2 pkgs. Miracle Noodle Shirataki Angel Hair
1 cup Carrot matchsticks
5 Green Onions (cut to 1" pieces)
1- 6 oz. bag of Baby Spinach (torn)
8 Dried Shitake Mushroom caps (reconstituted and sliced)
1- 15 oz. can Straw mushrooms
1 cup Sliced Baby Portobello mushrooms
1 small Sweet Onion (sliced)
2 Eggs (beaten)
2 Garlic cloves (minced)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 tbsp. Fish Sauce
2 tbsp. Splenda
1 tsp. Toasted Sesame oil
2 tsp. Sesame seeds
Nonstick spray
Pepper to taste

Let us first make the sauce/marinade for our jap chae.  Combine the soy sauce, rice vinegar, fish sauce, garlic, splenda, 1/4 cup of the water used to reconstitute your shitake mushrooms and 1/4 tsp of the sesame oil.  Add a 1/4 cup of the sauce to the shrimp and marinade for 30 minutes.  Meanwhile prepare your noodles according to package instructions.  Drain and rinse the straw mushrooms and pat them dry.  Make an omelette with the beaten eggs and set aside to cool slightly in order to slice it into strips.
Now heat your wok with some nonstick spray and add all your mushrooms.  Saute for 5 minutes then add 1 tbsp of the sauce.  Now add the carrots and onions and saute for another 5 minutes.  Once onions and carrots have slightly softened add the noodles and the remaining sauce.  Toss for 5 minutes then remove from the wok.  Wipe your wok clean and spray it again.  Get the wok very hot and then add the shrimp.  Cook for 3 to 4 minutes then return the noodle vegetable mixture to the wok.  Add the remaining sesame oil, sliced omelette, green onions and sesame seeds.  Add pepper to taste and toss together for another 3 to 4 minutes.

Serves 6 to 8

Balsamic-Basil Shrimp with Caprese Salad


Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4
Related Posts Plugin for WordPress, Blogger...