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Monthly Archives: September 2013
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* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil
* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breast halves
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.
Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)
Fruit Ice Cubes
This is great fun, healthy (pure fruit!), super easy and will add a touch of pure, refreshing class to your drinks! This is a guaranteed pleaser for kids and adults alike. Why didn’t I think of this years ago?
You will need:
• Blender (although you could mash the fruit quite successfully in a bowl if you want to do it ‘low-tech’ style!)
• Ice cube trays
• Your favorite fruit
Put the desired fruit in the blender and either puree or blend for a shorter time in order to leave some chunks (notice how great this looks with berries, kiwi and other fruit). Pour the blended fruit into your ice cube trays, freeze and you’re done!
Add cubes to lemonade, water or frozen drink of choice!
Turkey Stuffed Bell Peppers
1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can.Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g
Strawberry Mint Spa Water
1/2 cup strawberries
1/4 cup blueberries
10-12 fresh mint leaves
3 quarts water
Prep Time: 5 minutes
Chill Time: 8 hours
Yields: 6-8 glasses
1. Slice strawberries and lemons. Place lemons, strawberries, and blueberries in the bottom of the pitcher. Toss in mint leaves. Add water
2. Chill overnight or for at least 8 hours.