Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration. Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this […]
Tag: healthier solutions
This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday. The mushrooms give a nice meaty texture and the nutritional […]
Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.
This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!
I’m sharing my salad at Fiesta Friday.
Grilled Chicken Bacon Ranch Salad
Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad.
- 2 chicken breast halves
- 4 bacon slices, nitrate free
- 1 avocado, sliced
- 1 tomato, sliced
- 4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce
- 1/2 cup plain 2% or fat-free yogurt
- 1/2 cup mayonnaise
- 2 teaspoons minced shallot or green onion
- 1 teaspoon dried dill weed
- 1 tablespoon fresh or dried parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Step 1 Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours.
- Step 2 Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once.
- Step 3 Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm.
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Make these vegetarian mushroom parmesan cheese filled tamales wrapped in Swiss chard leaves without corn husks for a special occasion or weekend meal with friends. Corn husks are readily available in every Baja market and they are traditionally used to make Mexican tamales. They […]
#MeatlessMonday: Make it Mexican Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes […]
Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.
Buying and cleaning raw shrimp:
Fresh shrimp, camerones are readily available on the Baja. At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.
You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.
These shrimp were deveined and the shells were removed before marinating and skewering them.
I use flat, stainless steel kabob skewers for my Baja shrimp kabobs. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.
Spicy Baja BBQ Baja Shrimp Kabobs
Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.
- 2 pounds raw large shrimp, cleaned and deveined
- 2 tablespoons ancho chili powder, substitute any chili powder
- 1/2 cup chopped fresh cilantro
- 2 tablespoon olive oil, divided
- 2 tablespoons lime juice
- 1 teaspoon sea salt, divided
- 1 red bell pepper
- 1 orange bell pepper, any combination of bell peppers is fine
- 1 red onion cut into 1 inch pieces
- 4 small red potatoes, may substitute yellow, or purple potatoes
- 1/2 teaspoon ground black pepper
- Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
- Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
- Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
- Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
- Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.
I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls
Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/
Making a weekly meal plan helps me save money, time and reduces the stress of “What’s for dinner?” I make healthy choices at the market, reduce waste because I know what is in the pantry and I’m less tempted to eat out. I always buy […]
Lean homemade Mexican chorizo is a delicious, rich addition to any meal. I use it mostly as a seasoning for eggs, soups, or tapas. Mexican chorizo is a soft crumbly sausage which is distinctly different from Spanish chorizo which is a dried, firm sausage popular […]