MARINATED VEGGIES
A healthy way to grill veggies! Makes a great sandwich too!
Provided by HJR
Categories Appetizers and Snacks
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
- In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
- Preheat grill for medium heat.
- Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g
BERRY BALSAMIC MARINADE AND SAUCE
I used this creation on cheap cuts of Round Steak and a 1.5 pound London Broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for RSC #12.
Provided by NcMysteryShopper
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
- Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
- Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
- Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
- While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
- If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.
Nutrition Facts : Calories 256, Fat 2.6, SaturatedFat 1.3, Cholesterol 5, Sodium 319.4, Carbohydrate 41.6, Fiber 5.4, Sugar 27.1, Protein 2.2
MASCERATED BERRIES WITH VANILLA CREAM
In this simplest of summer desserts, sour cream adds a pleasant tang to lightly sweetened vanilla whipped cream.
Provided by Melissa Roberts
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using a potato masher or the back of a wooden spoon, mash 1 cup berries with sugar and orange juice in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.
- Scrape seeds from vanilla bean into a medium bowl. Add chilled cream, sour cream, and sugar. Using a whisk or electric mixer, beat until soft peaks form. DO AHEAD: Cream can be made 30 minutes ahead. Cover and chill.
MOJITO MARINATED FRUIT
All the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you'll want to sip the luscious syrup! -Marcy Griffith, Excelsior, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
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