I love garage and estate sales! I scored big yesterday with a beautiful Char-Broil Commercial Series grill! The thing is gigantic and getting it home proved to be a much larger (and painful) task than anticipated. Blood, sweat, and tears later (yes, all three), the beast was in my Honda Pilot and we were on our way home.
We got it all set up today, which led to a very important question: now what do we grill?! London broil was on sale at our local supermarket, so it was an easy answer!
Please note the beautiful new grill!!
(and me in my hot pink breast cancer fundraiser outfit, wanna donate???)
1 London broil
1/2 cup reduced sodium soy sauce
1/2 cup reduced sodium teriyaki sauce
1 Tbsp. horse radish
1 Tbsp. honey
1 Tbsp. chopped ginger
3 cloves garlic – minced
1. At least an hour before cooking, whisk together all ingredients except London broil in a bowl. Place London broil in a large ziplock bag and pour marinade over. Refrigerate.
2. When ready to cook, preheat grill to medium heat. Carefully remove the meat from the bag (don’t spill the marinade, you’re going to need it!) and grill for about 8-10 minutes per side until slightly less cooked than desired doneness.
3. While meat is grilling, empty marinade into a small saucepan and reduce by half over medium heat.
4. Remove London broil from grill and cover with foil for 5 minutes before cutting (it will continue to cook a bit).
5. Thinly slice steak and drizzle marinade reduction over.
I love barbecue sauce and I love honey mustard. Both are awesome on pork, but they don’t quite fit into the low calorie diet. I solved that dilemma by whipping up this marinade which was a combination of both flavors and it was delicious!
2 center cut pork chops
2 Tbsp. spicy brown mustard
1 Tbsp. apple cider vinegar
1 Tbsp. Splenda brown sugar
1 tsp. garlic powder
1 tsp. chili powder
1. Place pork chops in a ziplock bag. Mix together remaining ingredients in a small bowl and pour over pork. Seal and refrigerate for at least one hour.
2. Preheat grill to medium high heat.
3. Grill chops for 5 minutes per side and serve with a pile of veggies or slaw.
I love the combination of a sweet morsel of shrimp with the heat of red pepper flakes! This meal is so easy, and can be prepared in advance and cooked in 10 minutes! This is perfect timing for getting home from a hard workout and getting vital nutrients into your body!
2 dozen shrimp – raw, peeled, and deveined
1/4 cup olive oil
2 Tbsp. Splenda brown sugar
1 Tbsp. crushed red pepper flakes
2 cloves garlic – minced
1 large head broccoli
1. At least 2 hours prior to cooking, whisk together olive oil, brown sugar, red pepper flakes, and garlic in a small bowl. Pour into a ziplock bag with the shrimp and refrigerate until ready to cook.
2. Steam broccoli according to your taste.
3. Heat a large skillet over medium-high heat. Dump entire contents of bag into the skillet and cook shrimp for about 3 minutes per side until opaque and pink.
4. In the last minute of cooking, stir in steamed broccoli to coat and warm up.