Monthly Archives: July 2024

Ohhh, baby!!  You KNOWW I LOVE this grilling weather!!

And this has to be one of my favorite recipes to throw on the grill when we need a quick, mess-free meal!

Enjoy xoxo Jen

BBQ Chicken & Veggies in Foil 

Ingredients: 

• 8 aluminum foil sheets large enough to wrap around one chicken breast
• 4 (4-ounces each) boneless, skinless chicken breasts
• 1/2- cup barbecue sauce (use your favorite)
• 1 zucchini, sliced into thin rounds
• 1 red, green, or yellow bell pepper, cut into thin strips
• 8 asparagus spears
• salt and fresh ground pepper and extra virgin olive oil

Directions:

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
6. Drizzle chicken and vegetables with little olive oil.
7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

Greek Summer Salad

This super-easy and healthy Greek-inspired summer salad takes only minutes to prepare! And its so good!!

Enjoy xo Jen

INGREDIENTS FOR THE SALAD:

• 3-1/2 cups sliced cucumbers
• 1/2 cup sliced red or yellow onion
• 2 cups chopped tomatoes
• 1 small can of sliced black olives, drained
• 4 ounces crumbled feta cheese

FOR THE VINAIGRETTE:

• 1/2 cup apple cider vinegar
• 1/8 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon poppy seeds

INSTRUCTIONS

1. Place salad ingredients in a large bowl. Toss gently to combine.
2. Place dressing ingredients in a small bowl and whisk to combine. Drizzle over salad.
3. Serve immediately or cover and refrigerate until ready to serve.

Now that it’s summer time, I’m pumped to bring back my favorite way to make pizzzzza!!!  On the grill!!!

And this grilled turkey pepperoni & arugula pizza is up there with top fave combos!!

Enjoy! xo Jen

INGREDIENTS:

• 1 ball pizza dough, I use a gluten-free dough
• 1/2 to 1 cup organic tomato sauce
• Shredded cheese of your choice
• Arugula, turkey pepperoni or any other toppings!
• Olive oil

INSTRUCTIONS:

1. Heat the grill on high.
2. Prep your dough: It should be stretched or rolled out into a thin circle.
3. Brush the dough with olive oil: Brush one side with oil; this is the side you’ll lay down on the grill.
4. Grill one side of the pizza: Lay the dough round on the grill with the olive oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift the dough occasionally, checking on how it is doing.
5. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without ripping.
6. Cook the pizza: Put the lid on and cook for 3 to 5 minutes.

AND ENJOY!

This may not be first on your list but it sure is a great alternative to eggs every dang morning!

It is simple, savory, and quick to put together!

Plus guys, it’s sooo delicious!

Cucumber-Lox Toast

INGREDIENTS:

• 2 tablespoons plain Greek yogurt
• 1 teaspoon chopped fresh chives
• 2 slices of Ezekiel bread
• 3 tablespoons thinly sliced cucumber
• 1-ounce cold-smoked salmon, thinly sliced

DIRECTIONS:

1. Spread your yogurt evenly over toast.
2. Top evenly with cucumber slices and salmon.
3. And enjoy!!