10 Fresh Vegetables for the Grill

Written by Brian Strauss.

10 Fresh Vegetables for the Grill
  1. Green Beans - use grill basket olive and salt
  2. Eggplant 1/4 in think planks marinate in balsamic vinegar, garlic, basil.
  3. Zucchini- same marinade but change the basil to mint (mint is great on Zucchini) olive oil, cook to slightly charred.
  4. Bell Peppers- leave whole or skewer them put on grill until slightly charred.

RICH CHOCOLATE PUDDING

Written by Brian Strauss.

RICH CHOCOLATE PUDDINGA featured recipe taken from the Biggest Loser Premier Membership meal plan.

1 cup 1% low-fat milk
1 tablespoon sugar
1 tablespoon cornstarch

Roasted Chicken with Spring Vegetables

Written by Brian Strauss.

Ingredients
4 pounds skin-on, bone-in chicken
Kosher salt and freshly ground pepper
1 lemon, halved
4 cloves of garlic chopped
1 teaspoon smoke Paprika
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
1 teaspoon of fresh rosemary chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, garlic, fresh rosemary,paprika then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Grilled Bacon Jalapeno Wraps

Written by Brian Strauss.

A great pickup food that is easy to make and fun to serve!
12 fresh jalapeno peppers, halved lengthwise and seeded
2 (8 ounce) package cream cheese
*24 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
*Turkey or vegetarian bacon can be used. If using a vegetarian product, you might want to chop it and place on top rather than wrap, as it is often not pliable.

Lemon Braised Artichokes

Written by Brian Strauss.

Lemon Braised ArtichokesIngredients
1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
1 tsp fresh rosemary, thyme, or dill
5 cloves garlic, smashed
Salt and pepper
3 artichokes
Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, fresh herbs, garlic, ¼ cup water, 1 teaspoons salt, and 1/2 teaspoon of pepper
Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.
Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Grilled Pound Cake with Berries

Written by Brian Strauss.

Grilled Pound Cake with Berries1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
2 cups heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon peel

QUINOA CHOCOLATE TRUFFLES

Written by Brian Strauss.

QUINOA CHOCOLATE TRUFFLESfrom: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.

One-Pot Salmon With Snap Peas and Rice

Written by Brian Strauss.

One-Pot Salmon With Snap Peas and Rice1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
4 scallions, chopped
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar

Mix the rice and 2 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 12 minutes.
Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with salt and pepper.
After the rice has cooked for 12 minutes, place the salmon on top. Cover and cook 7 minutes more.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, approx 4 - 8 minutes
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.

Antipasto Squares

Written by Brian Strauss.

Antipasto Squares2 (10 ounce) cans refrigerated crescent dinner rolls
1/2 pound thinly sliced imported ham
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Mozzarella
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced cappacolla
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, cappacolla ,provolone cheese, salami, pepperoni, and red peppers, on top of the dough. Put Mozzarella on top.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and red pepper flakes Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25-30 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Optional: side of tomato sauce for dipping
*Also a healthier version can be made using a vegan cheese product instead of the mozzarella cheese or use a skim milk mozzarella rather than whole milk and use low carb soft flour tortillas instead of crescent rolls.
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