Tired of eating the same foods every week? We don’t blame you. While your kids may not mind eating cartoon-shaped, cheese-covered noodles for dinner every night, we know that your more sophisticated palate may be craving a few new recipe options.
For that reason, we decided to pull together 3 of our favorite dinner recipes.
But here’s the best part…we’re not only giving you some new recipes to try out. We’re sharing recipes that are easy to make, healthy, and—unless you have incredibly picky kids—please all of your family members’ palates.
Get the recipes now…
BBQ Chicken Recipe
BBQ chicken is a classic summertime dinner staple. This recipe is savory, delicious, and best of all, takes less than an hour to make! Give it a try…
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- Salt and freshly ground black pepper
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons packed dark brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons minced onion
- 2 tablespoons Dijon mustard
- 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions (white and light green parts)
- 1 1/2 teaspoons freshly grated lime zest
- 1 1/2 teaspoons freshly squeezed lime juice
- Lime wedges, for serving
1. Mix up the BBQ sauce.
Easy BBQ Sauce:
In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.
2. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
3. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.
4. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
5. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.
Orange Garlic Tuna Steaks Recipe
Fish is a very healthy food that is full of important omega-3s. Even if you don’t care for fish, we encourage you to give this recipe a try. The delicious orange garlic marinade masks any unpleasant fishy tastes. Try it out…
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon ground black pepper
- 4 (4 ounce) tuna steaks
1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Recipe Source: http://allrecipes.com/recipe/39455/marinated-tuna-steak/
Grilled Portobello Burger Recipe
For those of you who are vegetarians—or simply love your vegetables—you definitely want to add this recipe to your menu! This hearty, savory Portobello burger, topped with homemade onion jam is bound to get your mouth watering. Give it a try…
- 2/3 cup low-fat plain yogurt
- 3 tablespoons prepared horseradish
- 4 tablespoons extra-virgin olive oil
- 3 medium-large red onions, thinly sliced (about 2 pounds)
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1 garlic clove, crushed
- 2 tablespoons balsamic vinegar
- 4 large Portobello mushrooms, (about 1 pound) stemmed
- Lettuce leaves
- 4 whole grain buns, or whole wheat English muffins, split and toasted
1. Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thicken, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
2. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
3. Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme.
4. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
5. Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
Do you have a favorite grilling recipe? Share it with us in the comments below!