As part of my National get fit month, I talked to my husband about how much we spend on eating out. We agreed to each cook at least one meal a week and make enough to either freeze for later or use for lunches. Our meals may not be Biggest Loser or weight watcher approved but I feel that by cooking at home you have more control over the ingredients and by making smart choices we will greatly cut down on the calories and increase the nutrition over what we were eating at local restaurants and fast food.
Tonight I came home to a lovely dinner of grilled turkey breast and zucchini strips, topped off by a nice tall cool glass of sassy water. This was much needed since the temperature got up to 106 today. For dessert we headed to the gym for a great workout.
This is a very simple recipe perfect for any husband especially since it involves the grill. We both found it very tasty and filling. The original turkey recipe is from Danielle at AllRecipes.com Plan ahead since the turkey needs time to marinate, Chris put his in the marinade the night before and the breast was tender, juicy and well flavored. Just make sure you remove the cloves before serving, he forgot to tell me and I got a mouth full of clove on accident.
Marinated Turkey Breast
- 2 cloves garlic, peeled and minced
- 1 tablespoon finely chopped fresh basil
- 1/2 teaspoon ground black pepper
- 2 (3 pound) boneless turkey breast halves
- 6 whole cloves
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Amount Per Serving Calories: 317 | Total Fat: 6g | Cholesterol: 164mg
This recipe comes from my brother Mike but I changed it up a bit to make it a bit healthier.
- Cut zucchini into spears or strips; make sure they are big enough so they won’t fall through the grill.
- Lightly spray with cooking spray (Mike tosses them with olive oil)
- Lightly sprinkle with Montreal Steak seasoning (we used McCormick)
- Let sit for 15-30 minutes.
- Grill on each side 3-5 minutes until tender.
Chris also found 1 lonely red pepper in are garden that he sliced and added to the zucchini, this was my favorite part and I ate them all before he got a chance. Hey, if you can get this girl to eat a vegetable you can’t complain.