cook more, cook healthy

the chicken breasts were easy… frozen, skinless from M&Ms thawed right on the BBQ grill for about 12 min. per side. we seasoned it with some oregano, garlic powder and a bit of lime juice.

had it with a side of penne, lightly drizzled with virgin olive oil and then mixed with minced garlic, black pepper, dried oregano, parmesan cheese and torn-up, fresh basil leaves.

had some baby carrots as an appetizer.

1 long salmon with skin on
1 lemon
2 tablespoon olive oil
salt and pepper
chopped up parsley

-cut up half a lemon into thin slices, set aside
-drizzle salmon with oil
-sprinkle of salt, pepper and parsley
-take other half of lemon and squeeze juice all over it
-cover with thin lemon slices
-place on oil greased baking tray/casserole dish
-bake at 475F, skin side down, for about 15-20 minutes, depending on thickness of salmon (and if there are bones in it or not).

we had this tonight with some steamed, long-grain rice. it was extremely tastey but very light.

1 cup plain, non-fat yogurt
2 tbsp lemon juice
2 tsp lemon rind
2 cloves, minced garlic
2 tbsp vegetable oil
4 tsp chopped up oregano (going to try tarrogon next time)
salt and pepper
4 skinless, boneless chicken breasts

mix up the marinade and coat chicken breast for 4 hours, or up to 24 hours, in the fridge.

grill, brushing on any excess marinade. about 12 minutes on direct heat.

this was a very light meal, served with vegetable pilaf and a mixed green salad. the flavour is not over-powering but it was still amazing!

and i really mean…. smokin’!

we used our smoker to bbq some salmon and trout. it was incredibly simple and incredibly tasty, that it was hard to think that what we had tonight was healthy!

along with a green salad w/ poppy seed dressing and vegetable pilaf, i was very happy how it turned out.

i told doug that we have to invite mr. fish and catht over so we can make it for them as well.

i think they will enjoy it!

tonight’s meal will be new to me. i’m marinating a couple of pierced, flank steaks in a combination of beer, balsamic vingerette, honey, chopped onions, chili powder, dijon mustard, and salt and pepper.

it’s simple – grill, slice against the grain and serve with a bed of spring greens and balsamtic-oil dressing.

i may add some crumbled goat feta. it should be a healthy, meal-type salad.

we figured that one way to help us maintain a healthier diet is to eat more fish.

last night, we bought some trout from the seafood counter. using flavoured olive oil, we added some thyme, chopped green onions, lemon juice, salt and pepper.

we light pan-fried it to seal in the juice and then placed it into the oven until it was nice and flakey.

truely abundant with flavour! with just one cup of rice to go with it, we had an amazingly healthy, dinner.

i made pizza tonight – the healthy way.

both were on thin-crusts… less carbs. and both were lighter on the cheese (though next time, i’m going lighter on the sauce as well).

the first had proscuitto and portebello mushrooms. the second had goat feta cubes, sliced roasted red pepper and chopped portebello mushrooms. not bad.