Tag: healthy dinner recipes

Maple Bacon Brussels Sprouts

Maple Bacon Brussels Sprouts

I was one of those kids that never liked Brussels Sprouts. Heck I don’t even think I tasted one til I was well into adulthood. Then along came Maple Bacon Brussels Sprouts to change my mind. The combination of sweet maple syrup, smokey bacon and […]

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash is stuffed full with as much goodness as we could possibly cram into one recipe. This healthy but flavorful Fall dish is filled with savory sausage, good for you vegetables, and plenty of herbs and spices to tantalize your tastebuds. It’s low […]

Grilled Spatchcocked Chicken

Grilled Spatchcocked Chicken

Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the grill. Once you master this relatively easy but super impressive cutting technique you won’t want to cook your chicken any other way! Flat cooking in this manner allows the chicken to cook more evenly resulting in juicy and delicious legs, breasts AND thighs. You also get crispy skin and a chicken that’s full of flavor all in less time than traditional roasting methods. Who’s ready to learn a new skill?

Here’s all you’ll need: white wine, apricot preserves, stone-ground mustard, boiler/fryer chicken, salt and pepper.

Grilled Spatchcocked Chicken ingredients list #spatchcockedchicken #grilledchicken #grillrecipes #grilledspatchcockedchicken #howtospatchcockachicken How to spatchcock a chicken in four easy steps. 

Step 1.) Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.

Step 2.) Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. It’s easiest to keep the side that you’re cutting closest to your dominate hand. Discard the backbone or save for a later use.

Step 3.) Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone. This will also make it easier to remove during carving.

The backbone is removed from a chicken with kitchen shears. #spatchcockedchicken #spatchcock #chickenrecipes #howtospatchcockachicken #chickenrecipes #wholechickenrecipes

Step 4.) Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle generously with salt and pepper. And that’s it! You’ve spatchcocked a chicken. Of course you can also buy a chicken that’s already spatchcocked or have a butcher do this for you but we like to get hands on and DIY.Spatchcocked chicken laying flat on a cutting board. #spatchcockchicken #howtospatchcockachicken #grilledwholechicken #butterfliedchicken #chickendinnerrecipes

Ok so now that the heavy liftings done, we’re going to go easy on ya with a super simple glaze. Of course you can use your own rub, glaze, or sauce, but honestly this one is at the top of my list and it only takes 5 minutes to make! Add the white wine of your choice to a small sauce pan. We opted for a basic white cooking wine for this recipe but a nice Riesling or Sauvignon Blanc would be perfect! Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting and the other half for dipping once the cooked chicken is ready to serve.

White wine, apricot preserves, and ground mustard mixed together in a small saucepan. #spatchcockedchicken #glazedchicken #chickenonthegrill #wholechickenrecipes #chickendinnerrecipes #healthydinnerrecipes #familydinnerrecipes

Now it’s time to prepare the grill. First lightly oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes. Our grill cooks pretty HOT so we yanked it at 10.

Indirect heat simply means there is no heat source under the food. So your outside burners should be lit but the middle ones will be turned off. The effect is similar to roasting or baking in the oven. On a charcoal grill you would either place your coals on one side or into two equal piles on opposite sides on the grill leaving empty space in the middle.
Spatchcocked chicken placed skin side down on a gas grill #spatchcockedchicken #grilledchicken #grilledwholechicken #glazedchicken #grillingrecipes #dinnerrecipes

Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.

Chicken placed skin side up on a grill over indirect medium heat. #griiledchicken #lowcarbdinner #healthydinnerrecipes #howtogrillachicken #wholechickenrecipes #spatchcockedchicken

Remove the chicken from the grill. Rest for 15 minutes before carving. During cooking all the wonderful juices in the meat rise to surface. Resting allows travel back inside the bird keeping everything juicy and moist. Transfer to a serving platter and serve with the reserved glaze. Now doesn’t that look amazing???

Pair with our Grilled Stuffed Zucchini and Peach Mango Caprese Salad for a fabulous meal!Grilled Spatchcocked Chicken by Happylifeblogspot.com #grilledspatchcockedchicken #spatchcock #spatchcocked #howtospatchcockachicken spatchcockedchicken #grilledchicken #howtogrillawholechicken #grillrecipes #dinnerrecipes #chickenrecipes #chickenonthegrill

Grilled Spatchcocked Chicken

September 24, 2020
: 6
: Medium

By:

Ingredients
  • 1 cup white wine or chicken broth
  • 1 cup apricot preserves
  • 1 tablespoon stone-ground mustard
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  • Step 1 Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.
  • Step 2 Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone.
  • Step 3 Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle with salt and pepper.
  • Step 4 FOR THE GLAZE: Add white wine of your choice to a small sauce pan. Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting.
  • Step 5 Oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes.
  • Step 6 Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.
  • Step 7 Remove the chicken from the grill. Rest for 15 minutes before carving. Transfer to a serving platter and serve with the reserved glaze. Enjoy!

We’d love to hear from you! Leave your comments and love down below.

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Grilled Stuffed Zucchini

Grilled Stuffed Zucchini

Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]

Peach Mango Caprese Salad

Peach Mango Caprese Salad

Looking to shake things up a bit? Peach Mango Caprese Salad offers a lovely twist on the classic tomato and mozzarella dish. Caprese Salad fans will absolutely adore this lil bowl full of summer. The perfect bite holds wonderfully ripe peaches, juicy mango, tangy tomatoes, […]

Citrus Steak Salad

Citrus Steak Salad

Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal that’s not only beautifully presented but also super satisfying and delicious. This restaurant quality salad will brighten up your dinner menu in a flash. And did I mention it’s not too hard on the waistline either?!? Eating healthy never looked so good!

Here’s all you’ll need: olive oil, apple cider vinegar, orange juice, fresh parsley, honey, garlic, chili sauce, salt, lettuce, strawberries, red onion, mandarin oranges, pecans, and goat cheese.

Citrus Steak Salad ingredients list #citrussteaksalad #steaksalad #salad #healthydinnerrecipes #healthyrecipes #citrussalad

So watch this…minimal prep work is required for this super easy steak salad! Slice up some strawberries and red onions. You’ll also want to drain the juice from the mandarin oranges and goat cheese. Then set aside these yummy toppings for later.

Sliced strawberries, mandarin oranges and sliced red onions on a cutting board. #steaksalad #citrussalad #mandarinorangerecipes #redonionrecipes #strawberryrecipes

Alright, alright, alright! Our super simple but amazingly delish made from scratch dressing is up next. In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt. Carefully whisk since it’s oil based. No splashing! Another great way to mix this up is to put all the ingredients in a small tupperware with a tight fitting lid and shake until combined. Strong emphasis on the tight fitting lid. Olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt whisked together in a small glass bowl. #steaksalad #citrusvinaigrette #grilledsteaksalad #citrussteaksalad #dinnersalad #healthyrecipes

Give the steak a little sprinkle of salt and pepper to prep and really that’s all you need. The meat will speak for itself.  Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Resting your steak helps to keeps those flavorful juices in your steak and not on plate. Using a sharp knife cut the steak into thin slices.

Sirloin Steak cooking over medium heat on a gas grill. #steaksalad #grilledsteaksalad #healthyrecipes #saladrecipes #healthylunchideas

Now here’s the fun part! Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, grab a fork and enjoy! You’re gonna want Citrus Steak Salad on the table every night. Mmm mmmmm!!! (And that lettuce came straight from my garden too. I’m so proud!)

Trying to keep it light this summer? Then I think you’ll enjoy our Watermelon Cucumber Salad and Homegrown Cucumber Salad too!

Citrus Steak Salad #citrussteaksalad #steaksalad #salad #saladrecipes #healthydinnerrecipes #healthyrecipes #citrussalad #summerrecipes #grilledsteaksalad #grillrecipes

Citrus Steak Salad

August 2, 2020
: 2
: Easy

By:

Ingredients
  • 3 tablespoons olive oil
  • 1/8 cup cider vinegar
  • 1/8 cup orange juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon chili sauce
  • 1/4 teaspoon salt
  • 4 cups torn romaine
  • 3/4 pound cooked beef sirloin steak, sliced
  • 1 cup sliced fresh strawberries
  • 1/2 medium red onion, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup pecan halves
  • 1/4 cup fresh goat cheese, crumbled drained
Directions
  • Step 1 Slice the strawberries and red onions. Drain the mandarin oranges and goat cheese. Set aside for later.
  • Step 2 In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt.
  • Step 3 Sprinkle steak with salt and pepper. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Using a sharp knife cut the steak into thin slices.
  • Step 4 Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, and enjoy!

We’d love to hear from you! Leave us your comments and love own below.

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Grilled Sweet Potatoes

Grilled Sweet Potatoes

If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]

One-Pot Lemon Chicken with Orzo

One-Pot Lemon Chicken with Orzo

What’s for dinner tonight? Let’s take it nice and easy and whip up a batch of One-Pot Lemon Chicken Orzo! You’re gonna love this recipe for SO many reasons. First off it’s fast and easy to make which means it’s perfect for a busy weeknight […]

Grilled Chicken with Peach-Cucumber Salsa

Grilled Chicken with Peach-Cucumber Salsa

Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks on the grill, it keeps my kitchen cool. This healthy recipe uses minimal ingredients but is absolutely bursting with flavor. Fresh, seasonal produce helps to make it budget friendly too! Pick the cucumbers straight from your garden or swing by a local farmers market where you’ll find lots of ’em right now (and peaches too). Grilled Chicken with Peach-Cucumber Salsa is the perfect end of summer meal.

Here’s all you’ll need: peaches, cucumber, peach preserves, red onion, fresh mint, chicken, salt and pepper.

Grilled Chicken with Peach-Cucumber Salsa ingredients list

This wonderful salsa can even be prepped ahead of time. Peel and chop those peaches. We left the skin on the cucumber, but you could peel those as well if you like. Either way, go ahead and chop them up. You’ll want to dice that red pepper so it’s teeny tiny which helps it blend well into the dish. And we’ll need the fresh mint minced.

The addition of fresh mint gives this light salsa such a refreshing flavor. Don’t skip it! Toss all of our prepped ingredients into a small bowl, along with the peach preserves and 1/4 teaspoon of salt.

Chopped peached, chopped cucumenrs, diced red onion and minced mint in a glass mixing bowl.

Mix well to combine. Annnnndddd……all of our prep work is done! Seriously how simple was that?!? I wish all dinner recipes were this easy. Refrigerate until ready to use.

Peaches, cucumber, red onion, fresh mint, peach preserves and salt mixed together in a glass bowl.

Now for that grilled chicken. We’re keeping it basic because we want all the flavors of that amazing salsa to shine through. So all we need to do is add a little bit of salt and pepper to our chicken breasts. Grill the chicken, covered, on a lightly greased grill rack for 5 minutes. Turn and grill for an additional 7-9 minutes or until a meat thermometer reads 165 degrees.

Three chicken breasts sprinkled with salt and pepper cooking on a grill rack over medium heat.

Remove the chicken from the grill and top with our Peach-Cucumber Salsa. I know you can’t wait to dig in! If you loved this recipe, be sure to try our Bruschetta Chicken next!

Grilled Chicken with Peach-Cucumber Salsa by Happylifeblgospot.com #grilledchicken #peachchicken #cucumberchicken #peachsalsa #lowcarbdinner #healthydinnerrecipes

Grilled Chicken with Peach-Cucumber Salsa

August 13, 2019
: 4 servings
: Easy

By:

Ingredients
  • 1-1/2 cups chopped peeled fresh peaches (about 2 medium)
  • 3/4 cup chopped cucumber
  • 4 tablespoons peach preserves
  • 3 tablespoons finely chopped red onion
  • 1 teaspoon minced fresh mint
  • 3/4 teaspoon salt, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon pepper
Directions
  • Step 1 Peel and chop peaches. Chop the cucumber, finely chop red onion, and mince fresh mint.
  • Step 2 Toss all of our prepped ingredients into a small bowl, along with the peach preserves and 1/4 teaspoon of salt. Mix well to combine. Refrigerate until ready to use.
  • Step 3 Salt and pepper the chicken breast. Grill the chicken, covered, on a lightly greased grill rack for 5 minutes. Turn and grill for an additional 7-9 minutes or until a meat thermometer reads 165 degrees.
  • Step 4 Remove the chicken from the grill and top with our Peach-Cucumber Salsa. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Bruschetta Chicken

Bruschetta Chicken

It’s that time of the year when tomatoes taste best so you’re gonna wanna add this next recipe into your dinner rotation right away! Bruschetta Chicken is an end of summer staple in my house. This relatively simple dish is a spectacular way to fancy […]