Grilled Rosemary Lamb Chops | Skinnytaste

Grilled Rosemary Lamb Chops | Skinnytaste

Just made these the other night and they were delish!

Grilled Rosemary Lamb Chops
Gina's Weight Watcher Recipes
Servings: 4 servings • Cook Time: 5 minutes • Old Points: 3 pts • Points+: 3 pts
Calories: 123.2 • Fat: 7.5 g • Carb: 1.8 g • Fiber: 0.2 g • Protein: 11.9 g • Sugar: 0.0 g
Sodium: 40.5 mg

Ingredients:

• 4 lean lamb chops
• 3 cloves garlic, crushed
• 1 tbsp extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp fresh rosemary leaves
• kosher salt and fresh ground pepper

Combine olive oil, lemon juice, garlic and rosemary. Season the lamb with salt and pepper and cover with garlic mixture. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium high heat to desired liking or broil in the oven.

Foil pouch grilled green beans w/ lemon

This is where I got this recipe:
http://www.dadcooksdinner.com/2012/07/foil-pouch-grilled-green-beans.html

Ingredients:

• 1 pound beans, ends trimmed (or any semi-tender vegetable that you can steam in about fifteen minutes; i.e., baby carrots, asparagus, broccoli)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon water
• lemon zest (not in original recipe but sends the beans over the top!)

Directions:

1. Wrap the Beans:
Lay the pieces of foil on top of each other, and put the beans in the middle of the foil, in a pile roughly following the shape of the foil. Sprinkle the salt and pepper over the beans, then drizzle with the olive oil and water. Bring the long sides of the foil together over the top of the beans. Fold the long sides over twice, then keep folding until you have a long envelope with the foil tight against the pile of beans. Fold the open ends of the envelope a few times to seal.

2. Preheat the grill:
Prepare the grill for cooking on medium heat, then clean with a grill brush. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn the burners down to medium and brush the grate clean.

3. Cook the beans:
Put the envelope of beans over direct medium heat, and cook with the lid closed for 8 minutes. Flip the bag of beans, and cook for another 8 minutes. Carefully open the bag and check the beans - a bean from the middle of the pile should be floppy, and cooked all the way through. If not, seal up the envelope and cook until the beans are tender.

4. Serve the beans:
Open one end of the envelope, pour the beans onto a platter, finish off with lemon zest and serve.

Oven "Fried" Chicken

Oven “Fried” Chicken

Ingredients

Boneless, skinless chicken breast

1 ½ cup flour

½ cup Egg Beaters

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp paprika

1 tbsp Frank’s Red Hot

1 tbsp Dijon mustard

1 tbsp honey

2-3 cups crushed corn flakes

Salt, Pepper

Olive Oil spray

Directions

1.       Pound the chicken breast to an even thickness

2.       Add the flour to a shallow dish and season with onion powder, garlic powder, paprika, salt and pepper.

3.       Mix the Egg Beaters, mustard, Frank’s and honey in another shallow dish.

4.       Add the crushed corn flakes to a third shallow dish.

5.       Lightly coat each chicken breast in the seasoned flour, shaking the excess. Coat evenly in the egg mixture. Add to the crushed corn flakes, coating evening and pressing down.

6.       Use a baking rack in a baking pan so the chicken cooks evenly. Spray the tops of the coated chicken with olive oil spray.

7.       Bake at 350 for 45 minutes.

Honey Mustard Dipping Sauce – Mix equal parts Dijon mustard and honey to serve on the side.

Pulled Pork Mac & Cheese with a Healthy Twist

Pulled Pork Mac & Cheese

with a healthy twist!

Ingredients

16 oz whole wheat pasta (rotini or penne)

1 lb shredded BBQ pork (homemade or store bought)

½ medium onion, diced

3 oz shredded cheddar

3 oz shredded monterey jack

1 clove garlic, minced

1 tbsp Dijon mustard

Dash of nutmeg and cayenne

12 oz cooked squash (fresh or frozen, I used a combination of butternut and acorn)

1 tbsp butter or olive oil

1 tbsp flour

3 cups skim milk

Sprinkle of parmesan and parsley (fresh or dried)

Directions

1.       Boil pasta, drain and set aside (I undercook since it will be baked).

2.       In a sauce pan, heat butter or olive oil, add onions and garlic, sauté 3-5 minutes

3.       Sprinkle in flour and sauté 1-2 minutes.

4.       Add milk and slowly bring to a boil, stirring every few minutes.  Add Dijon, nutmeg and cayenne.

5.       Once the milk has thickened, slowly stir in the cheese and then the squash. Mix in shredded pulled pork. Add the pasta. Combine and pour into a greased 9x13 pan.

6.       Sprinkle top with freshly grated parmesan cheese and parsley.

7.       Bake at 350 for 30-40 minutes.