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Our Memorial Day Weekend BBQ feast was a challenge to make 21 day fix friendly but I think I did okay! The key was to add lots of flavor, and I love how the grill can do that.
Coop means the chicken, Ocean means the salmon (clever right?)
The chicken is marinated in greek yogurt about a cup and half, with 2 TB of curry powder, 1 teaspoon of paprika, 1 teaspoon of mustard powder and few dashes of hot sauce. I marinated 4 chicken breasts, cut in half – along the equator, and after i mixed all the marinade ingredients, I tossed the chicken and marinade in a zip loc bag and squished everything around to make sure the chicken was coated. I stored the bag in a bowl and let the chicken marinate overnight.
The veggies I grilled were eggplant, zucchini, sweet peppers and carrots. I par boiled the carrots, cut them length wise and finished them on the grill.
I made a pasta salad with quinoa pasta, a couple tablespoons of balsamic dressing, spinach and half of my grilled veggies, chopped. tasty side indeed!!
I also made sweet potato fries in the oven.
The trick, for me, for grilling the salmon was the grill friendly foil. I sprayed the foil on the non stick side, and stuck the shiny side down on the grill, poked a few holes and laid my salmon pieces right on it. it worked great! The chicken took about 3 minutes a side.top all the proteins with fresh chopped herbs, I used italian parsley, basil, mint and thyme. home made tzatziki sauce went well with the fish, chicken and veggies.
Tzatziki sauce
- 1 cup of non fat greek yogurt
- 2 TB of dill or mint chopped
- 1 mini cucumber, shredded and drained well
- juice of half a lemon
- 1 grated garlic
mix everything well and store in fridge for at least an hour for flavors to develop.
I had my mother in law bring fresh fruit, and I had appetizers of kalamata olives and mini cucumbers laid out.
The dessert was homemade sorbet! 3 cups of frozen berries, 1/4 cup of agave, juice of one lime. Place everything in the blender until mixed and looks sorbet-ish. place in a freezer safe container and freeze for 3 hours. serving is 2 scoops and you will have about 5-6 servings depending on your scoop size. Light, refreshing and ended the dinner on a high note. Have a great BBQ!!
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