Grilled Miso-Marinated Filet Mignon

Grilled Miso-Marinated Filet Mignon

  • 3 tablespoons finely chopped green onions
  • 2 tablespoons miso (soybean paste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dark sesame oil
  • 4 (4-ounce) beef tenderloin steaks, trimmed
  • Cooking spray
  1. 1. Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

 

Tonight, I am pairing with French fried potatoes, Lima beans with bacon, side salad and fruit compote.

Teriyaki Marinated Chicken

Teriyaki Marinated Chicken

  • 1/2   cup soy sauce, reduced-sodium
  • 1/4   cup sake, or mirin
  • 2   tablespoons light brown sugar
  • 2   cloves garlic, minced
  • 1   tablespoon fresh ginger, minced
  • 1-1 1/4   pounds boneless, skinless chicken breast
  1. Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
  2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
  3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  4. To grill: Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
  5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Tonight, I am serving with Jasmine rice, snow peas sautéed with garlic and ginger and toasted sesame seeds,  side salad, and fruit compote.

Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 1 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons lemon zest, freshly grated
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, chopped.
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and cilantro. Serve the shrimp and sauce over the vegetables.

Tonight, I’m plating this healthy shrimp & Veggie dish over a bed of whole wheat fettuccini, and serving with a fresh garden salad and fruit compote