Tequila Lime Chicken

Tonight's dinner was delicious, and will definitely be added to the regular rotation.  (I got the recipe from Pioneer Woman's website.)  The chicken needs to marinate all day, so plan on preparing this marinade in the morning or even the night before.  The longer the better, and the juicier your chicken will be.

So, for the marinade, you will need to throw the following ingredients into your food processor on "pulse" mode...

• the juice of three limes
• four or five teaspoons of minced garlic (the kind from the jar is just fine!)
• one jalapeno, sliced
• one teaspoon salt
• 1/2 cup tequila
• handful of cilantro

After these ingredients are nice and combined, turn your processor on regular mode and drizzle in about five or so tablespoons of extra virgin olive oil.

Once you've got your marinade complete, flatten your chicken breasts (this recipe makes enough marinade for about 4 large chicken breasts).  I like to place the breast under a piece of plastic wrap and give it a few good whacks with my french rolling pin. Again, you'll want to let this marinate all day (or overnight).

When you're ready to go, grill your chicken.  Since you flattened it, it won't take long at all!  So, stand by and don't let it burn.

Meanwhile, heat your oven to "broil" and grate about a half cup or so of Monterrey Jack cheese.  When your chicken is just done, take it off the grill, top it with cheese and stick it in the oven for a few minutes.  (It took mine about 4 minutes.)  Again, stand by, and don't let it burn.

Now, top your chicken and cheese with some homemade salsa or pico de gallo.

Serve with Spanish rice and black beans for a tasty meal!

Healthy Pizza-like Summer Lunch

If you love pizza, but hate the calories, here's a healthy summer alternative that's just as good (or better in my opinion).  Plus, you can use fresh garden veggies and herbs!

Start with 100-calorie sandwich thins...

Next, mix some fresh garlic with about a teaspoon of butter or buttery spread.  (Let me interject here and say that I HATE margarine.  I think it's gross and fake.  I rarely use butter, so I don't feel bad about using the real thing.  But, I have found two alternatives that I can live with.  I can't believe it's not Butter! Spray (I began using this because Hungry Girl uses them in many of her recipes) and Best Life Buttery Spread.) I used the Best Life stuff when I made it.

Then, take one light string cheese and tear it up and top both halves of the bread.

(Yes, that's just one string cheese!)

Meanwhile, slice one or two Roma Tomatoes and, with a touch of olive oil and salt and pepper, saute them in a hot skillet till they get those nice black marks.  Also, grab a handful of fresh basil leaves. 

When your tomatoes are nice and grilled, it's time to assemble your "pizzas."  Spread out your basil leaves over the string cheese and then top with the grilled tomatoes.  Lastly, stick it in a 350 degree oven for about 7 minutes to get it nice and toasty.  

You won't believe your taste buds!  All for about 175 calories....THAT'S IT...FOR BOTH HALVES....TOTAL!  Compare that to two slices of Pizza Hut Veggie Lovers pizza...520 Calories!

 

Summer Left Over Idea

Over Memorial Day weekend, my Mom and Dad, and Sister and Brother-in-Law all visited.  When you get my family together, one thing is going to be certain--GOOD FOOD.  This weekend was not a let down!  Once, they went home, though, I was left with a fridge full of leftovers.  And, lets face it, you can only eat reheated steak so many times.  One day for lunch, I decided to see what I could do to use a last tiny piece of steak, asparagus, and grilled corn on the cob.  I got my skillet hot and started slicing and chopping up the leftovers.  I added a Roma tomato, some olive oil, and a few spices and....ta-da....this is what I ended up with.  A DE-LICIOUS stir-fryish lunch!!!

Spaghetti Squash: Officially the Weirdest Food Ever!

No recipe this time...just the strange tale of a yellow gourd turned pasta...

My mom gave me this spaghetti squash and I knew I needed to just bite the bullet and cook it, even though I had no clue how to turn this large gourd into a tasty pasta...

First of all, it took me a LONG time to even cut it in half.  But, I was persistant...

Gross looking, I know...  According to Google (seriously, what did we do before Google?!), you have to scoop out the seeds...just like a pumpkin.

Done.  Now place the squash, cut side down, on a cookie sheet sprayed with Pam. Bake for about 45 minutes on 350.

Here's the weird part.  Once it's finished baking, you just take a fork and lightly shred the sides of the squash....and voila...spaghetti...or something that resembles spaghetti.

Weird, I know...

I decided to keep with the "healthy" theme of the night and make my sauce with ground turkey.  Honestly, by the time I spiced it up, you couldn't tell the difference...in the sauce that is.  The noodles were different.  Not bad.  Just different. 

Okay, I wasn't completely healthy...

 

 

I made yummy Parmesan  garlic bread.  

YUM!