Grilling is an Art Form in the South!

Beautiful afternoons here in West Tennessee mean we are probably going to grill. When I plan the menu there are plenty of healthy options…but when Hubby gets his hands on it, he piles if full of that “other stuff” LOL My featured photo proves that……. healthy chicken breasts surround by all that “meat”!

I am going to focus more on the good stuff in this post because I want to prove that eating clean doesn’t have to mean eating BORING! Often I fill the grill up one day with a variety of things so that I can use them later that week in healthy ways, like this beautiful salad! I call it Shrimp Primavera Salad, lots of fresh veggies and a good squeeze of roasted lemon juice and garlic olive oil for a dressing!

Keeping my marinades simple or just using salt and pepper allow me to “flavor” my end product… but sometimes I want that extra layer of flavor ….for the chicken skewer I used lemon pepper seasoning and then made a lemon pepper chicken salad with a little greek yogurt and mayo as dressing and some celery and onion for crunch and served on whole wheat rolls. It was delish!! Grilled Shrimp Tacos are another favorite way to eat “better” than I used to.

One of my favorite things to grill is veggies. I use them in everything from warm marinated salads to pasta dishes … and mini peppers and jalapenos almost always make the cut!  Some sliced zucchini and corn make for good grill mates.  Finding low salt options is always a challenge but I have added some Flavor God Spices to my spice cabinet! 

Losing weight has prompted me to find better recipes with cleaner ingredients. Hubby has even lost a little weight because I have just been cooking differently. One of the things I do is make my own marinades now. Store bought ones are so filled with sodium and chemicals. Knowing what is in it really makes a difference to me now! I was trying to make a salad dressing one day and it ended up being more like a marinade so that I what I started calling it, Roasted Garlic Marinade.

1 head roasted garlic, see recipe below
2 Tablespoons olive oil from roasted garlic bowl
2 Tablespoons apple cider vinegar
1 Tablespoon water
1 Tablespoon honey, 2 if you want a sweet marinade
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1/4 teaspoon spicy brown mustard
Mix everything in a mason jar and give it a good shake!

I roast garlic in the oven or the microwave depending on my schedule. This time I microwaved it because I was just using it as the base of this recipe. I add a top cut off the whole clove of garlic and place it in a deep crock bowl. This time I placed 2 Tablespoons of olive oil over the top of it. Sprinkled it liberally with salt and pepper. Add 2 Tablespoons of water. Covered it tightly and microwave for 4 minutes or until soft.

If I am going to bake it I cover it with olive oil, salt, and pepper. Wrap it in tinfoil. And bake it at 400 degrees for 30-35 minutes or till soft. You can grill it too.

I used it on this roasted asparagus and it gave it a real garlicky tang. Served it along the side of some smoked chicken that Hubby made for Memorial Day.

A really good side dish to serve along this would be one of my recipes here on my blog. My corn relish is delish. Check it out over here……….



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