Grilled Vegetable Pasta Salad

This veggie pasta salad was a huge hit at our house a few nights ago.  My kids both had 2 helpings and my husband and I both loved it as well.  It is really yummy and doesn't have that heavy pasta feel at all.  The recipe was adapted from this Pampered Chef recipe book.  I served it alone and the portion was generous enough to not need any side items or extras.  This feels like a perfect summer pasta salad. 

Servings:  4
Calories: 290

Fat: 9g
Saturated Fat: 3g
Cholesterol: 5mg
Carb: 35g
Protein: 18g
Sodium: 600mg
Fiber: 8g

Grilled Vegetable Pasta Salad

7 ounces extra firm tofu
1 medium red bell pepper, cut lengthwise in half and seeded
1 large yellow squash, cut lengthwise
1/2 lb asparagus spears, trimmed
4 oz baby mushrooms
1/2 cup reduced-fat balsamic dressing, divided
1/4 cup snipped fresh basil leaves
2 cups uncooked whole wheat rotini pasta
1 oz (1/4 cup) grated fresh Parmesan cheese

1. Prepare grill for direct cooking over medium coals (I actually did this in a grill pan on my stove). Slice tofu lengthwise into 1/2 inch slices. Brush tofu and vegetables with 1/4 cup of the dressing using a pastry brush. Snip bail, and set aside.

2. Meanwhile, cook pasta according to the package direction; drain and keep warm.

3. Lightly grease grid of grill. Place tofu and vegetables on grid of grill. Grill mushrooms 5-7 minutes and bell pepper, squash, asparagus and tofu 10-12 minutes, turning occasionally. Remove vegetables and tofu from grill.

4. Cut vegetables and tofu into bite-size pieces; place in large bowl. Add pasta, basil and remaining dressing; mix gently. Grate Parmesan cheese over salad; toss gently. Serve warm or at room temperature.

Grilled Tilapia with Pineapple Salsa

This tilapia is so good.  The pineapple salsa on top is just the right amount of sweet and spicy and it is such a nice light summer dish.  It was pretty quick and easy to do and very tasty.  Both my husband and I really liked this one.  The recipe was taken from this Pampered Chef book and tweaked slightly.  And I promise it tasted way better than it looks, but I wanted to add the picture anyway. 

Servings:  4
Calories: 200
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 55mg
Carb: 13g
Protein: 23g
Sodium: 780mg
Fiber: 2g

Grilled Tilapia with Pineapple Salsa

Pineapple Salsa:
1/2 medium pineapple
1/4 small red onion
1 serrano pepper
2 tbsp chopped fresh cilantro
1/8 tsp salt
1 lime

Tilapia:
1 packet (1.25oz) taco seasoning mix
4 boneless, skinless tilapia fillets (about 4 oz each)

1.  Heat Grill pan over medium-high heat 5 minutes. As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into 3 strips. Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside.

2. While pineapple cooks, chop onion. Cut serrano pepper lengthwise in half; remove and discard seeds. Chop pepper and cilantro. Combine onion, serrano pepper, cilantro and salt in small bowl. Zest lime to measure 1 tsp of zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.

3. Place taco seasoning mix in a shallow plate.  Add tilapia; turn to coat. Place tilapia fillets onto grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan.

4. As tilapia cooks, chop pineapple and add to onion mixture in bowl; mix well. To serve, top tilapia with pineapple salsa.

Blackened Fish Tacos

These fish tacos are so yummy, they taste so fresh and authentic and they are super easy to make.  I adapted these from this Pampered Chef recipe book.  This is a good stand alone meal or can be paired with a fresh green salad. 

Servings:  4
Calories: 300
Fat: 9g
Sat Fat: 1.5g
Cholesterol: 55mg
Carbohydrate: 32g
Protein: 26g
Sodium: 320mg
Fiber: 6g

Blackened Fish Tacos

Slaw:

1/4 cup sliced green onions
2 tbsp snipped fresh cilantro
1 tbsp fresh lime juice
1 tbsp olive oil
1 garlic clove, pressed
1 tsp sugar or splenda
1/2 tsp Cajun seasoning
2 cups broccoli slaw mix

Fish:
1lb tilapia fish fillets
1 tbsp Cajun seasoning
1 avocado, seeded and sliced
8 (6-inch) corn tortillas, warmed
3 medium radishes

1.  For slaw, combine green onions, cilantro, lime juice, oil, garlic, sugar and seasoning; whisk until blended. Add slaw mix; toss to coat. Cover; refrigerate until ready to serve. This tastes much better if you let it chill for a few hours. 

2.  Heat grill pan over medium heat 5 minutes. Moisten fish fillets with water and sprinkle with Cajun seasoning. Lightly spray pan with non stick spray. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once. Remove from heat. Flake fish into bite size pieces.

3.  Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Cut one avocado half into slices. Warm tortillas. Top tortillas evenly with slaw mixture and fish. Grate radishes evenly over fish. Top with avocado slices.

Zesty Grilled Vegetables

These veggies are another perfect summer recipe.  I like to pair these with the Sweet BBQ Chicken Kabobs for a nice grilled summer dinner.  They are really tasty and flavorful while staying light. 

Servings:  8
Calories: 80
Fat: 3.5g
Sodium: 220 mg
Carb: 10g
Fiber: 2g
Sugars: 4g
Protein: 4g

Zesty Grilled Vegetables

4 zucchini, cut diagonally into 1/2 inch thick slices

3 each: red and yellow peppers cut into 1/2 inch wide strips.
1/4 cup Kraft Zesty Light Italian Dressing
1/4 cup Grated Parmesan Cheese

These can be done in a grill basket on an outdoor grill or in a grill pan indoors. I've done both

1.  Grill 10 minutes or until crisp tender on medium high heat, turning occasionally. Place in large bow.

2. Add dressing; toss to coat. Sprinkle with cheese.

Sweet BBQ Chicken Kabobs

These chicken kabobs are perfect for a summer BBQ or can easily be done indoors on a grill pan for a quick week night supper.  They are really yummy and both of my daughters really enjoy them, the sweetness of the pineapple and tangyness of the barbecue sauce make such a wonderful combination for this dish.  I served it with these Zesty Grilled Vegetables on the side and it made for a fabulous dinner.  This recipe was adapted from kraft foods. 

Servings:  4

Calories: 240
Fat 3g
Cholesterol 65mg
Sodium 480mg
Carb 29g
Fiber 3g
Sugars 24g
Protein 26g

Sweet BBQ Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green peeper cut into 1 1/2 inch chunks
1/2 cup Kraft Light Barbecue Sauce
3 tbsp. frozen orange juice concentrate, thawed.

1.  Preheat grill to medium- high heat. Using 8 long wooden skewers (two side by side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.

2.  Mix barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

3.  Grill 8 to 10 minutes or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.