Grilled Salmon

1 lb Salmon
1 Tbs. Extra Virgin Olive Oil
3 Tbs. Teriyaki Sauce
2 medium lemons or limes or 1 medium orange - sliced thin
pea pods, brocoli, bell pepper, onion, garlic, mushrooms or whatever veggies you have in the drawer - chopped
1 tsp lemon pepper


Lay two long pieces of foil, crossing each other, down. In the middle, pile all the veggies and toss them in a tablespoon or so of olive oil and a couple of tablespoons of teriyaki sauce. Sprinkle with lemon pepper, salt, pepper to taste and form a mound. Lay the fish, skin side down, on top of the veggies. Brush with another tablespoon or so of teriyaki sauce and lay the rest of the citrus slices on top. Seal the foil to form a packet - but leave some room for the steam to circulate.

To grill indoors, heat up a grill pan... or even a regular frying pan big enough to hold the packet and cook over medium heat. To grill outdoors, just place over a spot that is slightly indirect/medium heat. Cook for about 15-20 minutes - until a meat thermometer registers 125* and then take off the heat and close the foil up. Let it rest for about 10 minutes before serving.



+ 1 point for the peaches

WW Points Values: 7 pts. per serving

Turkey Chili

Makes 8 servings

2 lbs ground turkey
1 medium onion - diced
1 bell pepper - diced
6 cloves garlic - chopped fine or run through a press
1 14 ounce can of diced tomatoes
1 jar salsa
1 pkg chili spices

In a pot over medium heat, sautee the onion, pepper and garlic until the onion is transparent. Add turkey and break up into bits while stirring as it browns. When the turkey is browned, add tomatoes, salsa and spices, stir until thoroughly mixed and place a lid on the pot and simmer until cooked through.

NOTE: I made this a mild chili because the kids don't like spicy. To spice it up, add some red pepper flakes, diced chili peppers or habaneros to taste.


WW Points Values: 5 pts. per serving

Grilled Steak Tips

Tonight's dinner was a surf & turf of grilled steak tips and shrimp over brown rice; however, the marinade was a little heavy for the shrimp, so I would say keep to the steak tips.

Marinade:

3 tablespoons Soy
3 tablespoons Dijon Mustard
3 tablespoons Honey
1 tablespoon Extra Virgin Olive Oil
6 cloves of Garlic - run through a press or diced well

Whisk all the ingredients together and pour into a ziplock bag with 2 lbs of steak tips and marinate for an hour or so.

I grilled these on my indoor grill/griddle pan and the tips just melted in my mouth. What a delight! I served it on a bed of brown rice with a salad on the side and it was a wonderful, filling meal.

For my Weight Watcher buddies - throw in a point for the marinade since there's honey in there, otherwise it's all CORE.

Italian Stir Fry

What started as a stir fry turned Italian quickly and isn't really a sauce but sort of is.

Prep time: 15 minutes
Cooking time: 30-45 minutes

1 lb Italian Sweet Sausage (removed from casings)
2 tbs Extra Virgin Olive Oil
1 1/2 Red Bell Peppers - diced
1 Sweet Onion - diced
6 cloves Garlic - run through a press or diced
2/3 lb Mushrooms - sliced
14 oz can diced tomatoes
1 cup white wine
Handful of fresh Basil - julienned
Palmful of Italian Seasoning
2 tsps. Bell's seasoning

In a frying pan, pour in the olive oil and sautee peppers, onions, garlic and mushrooms until soft. Add wine, tomatoes, basil and seasonings - simmer.

In a separate pan, fry sausage - constantly stirring and breaking it up until browned and crumbly. Drain meat on a paper towel and add to veggies, mixing well.

Serve over pasta.

Makes 8 servings

WW Points Values: 7 pts. per serving